Chinese dishes just a part of Narcissus Fest


POSTED: Wednesday, January 07, 2009

Come join the many festivities being lined up by the Chinese Chamber of Commerce of Hawaii for the 60th annual Narcissus Festival.





        » Chinatown Open House: 6:30 to 9:30 p.m. Jan. 23, Chinatown

» Chinese New Year Celebration: 5 to 10 p.m. Jan. 23 and 9 a.m. to 10 p.m. Jan. 24, Chinatown Cultural Plaza


» 60th Annual Narcissus Queen Pageant: 6:30 p.m. Saturday, Hawaii Theatre Center


» Coronation Ball: 5 p.m. Jan. 17, Hilton Hawaiian Village, Tapa Ballroom


» Tickets: For pageant or coronation ball, call 533-3181 or e-mail .(JavaScript must be enabled to view this email address)



Witness the Narcissus Queen's Pageant—to mark the 60th year, the Chinese Chamber of Commerce of Hawaii has invited many former queens to make a special appearance onstage at both the Narcissus Queen Pageant and at the Coronation Ball. A video will cover the Narcissus history, including footage of the Hawaiian Electric cooking show, “;The Electric Kitchen,”; during the days when the Narcissus queen and her court would make a special appearance on our show.

And, of course, there'll be lots of food and fun for the whole family at the Chinatown Open House and Chinese New Year Celebration.

  These recipes were shared by Linda Chang Wyrgatsch, who teaches cooking classes to Narcissus queen contestants every year. Wyrgatsch was a guest on our cooking show, helping to promote the festival. We know firsthand these recipes are “;Oh, so delicious!”;


Chinese Onion Pancakes

4 cups flour
1-1/4 cups hot (not boiling) water
1-1/2 cups chopped green onions
1/2 cup vegetable oil
1 teaspoon salt
1/4 pound char siu or steamed lup cheong, minced (optional)
1/2 cup vegetable oil
Oyster sauce, to taste

Combine flour and hot water; mix well and form dough into a ball. On a lightly floured board, knead dough 8 to 10 minutes, until smooth and elastic; let stand 30 minutes.

In a separate bowl, combine onions, 1/2 cup vegetable oil, salt and char siu or lup cheong.

Divide dough into 6 equal portions. With rolling pin, roll out each portion into a 10- to 12-inch circle. Spread 1/4 cup onion mixture over each circle of dough. Roll dough into a log; then coil into a circle. With rolling pin, roll out each coil into an 8-inch circle.

Heat a griddle on high heat; brush with more oil. Lower heat to medium and cook pancakes until lightly browned on both sides. Cut into wedges and serve hot with oyster sauce on the side. Serves 6.

Approximate nutritional information, per serving (not including oyster sauce): 580 calories, 30 g total fat, 3 g saturated fat, 15 mg cholesterol, 500 mg sodium, 65 g carbohydrate, 2 g fiber, 1 g sugar, 11 g protein


Microwave Shanghai Gau

1/2 package (12 ounces) dried red dates (about 1 cup)
1 pound mochiko (sweet rice flour)
3/4 cup sugar
1/2 cup vegetable oil
3/4 to 1 cup water
1/2 cup shelled pine nuts or coarsely chopped walnuts

In a saucepan, cover dates with water. Bring to boil, lower heat and cook 45 minutes or until dates are soft; drain. Remove and discard pits.

Line a 10-by-5-inch microwave-safe dish with plastic wrap.

Combine mochiko, sugar, oil and water; mix well. Stir in dates and nuts. Pour mixture into prepared dish; cover with plastic wrap. Microwave on high power 7 minutes, rotating dish several times during cooking.

Carefully turn gau over; cook 3 to 7 minutes more, until done. Let stand uncovered 30 minutes.

Pull gau from sides of dish and invert onto platter. Cool and cut into pieces. Serves 20.

Approximate nutritional information, per serving: 200 calories, 8 g total fat, 0.5 g saturated fat, no cholesterol or sodium, 31 g carbohydrate, 1 g fiber, 8 g sugar, 3 g protein


Chinese Potstickers

1-1/2 pounds lean ground pork
1 bunch watercress, finely chopped
2 tablespoons minced ginger
1/4 cup sesame oil
1/4 cup soy sauce
1 egg white
1 package (12 ounces) won tun or gau gee wrappers
Vegetable oil for frying

Place pork in large bowl and stir until softened and sticky. Add watercress, ginger, sesame oil, soy sauce and egg white; mix.

Place 1 teaspoon filling in center of each wrapper; dampen edges slightly with water. Fold wrapper over 1/3 of way and 1/3 of way on other side, overlapping wrapper over filling. Seal unfolded ends by fluting edges.

Place 1 tablespoon vegetable oil in skillet and heat. Place potstickers in rows in skillet (about 16 pieces). Pour 1/2 cup water in skillet and cover. Cook 8 minutes or until water has evaporated. Repeat until all potstickers are cooked. Makes about 4 dozen.

Approximate nutritional information, per serving: 80 calories, 5 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 135 mg sodium, 4 g carbohydrate, no fiber or sugar, 3 g protein


Dau Lau

» Mochi rice balls:
2 cups mochiko (sweet rice flour)
1 cup water
» Topping:
1 cup coconut flakes
1/2 cup crushed peanuts
1 tablespoon brown or white sugar

To make balls: Combine flour and water; stir until dough can be handled. Form into 1-inch balls.

To make topping: Combine ingredients in shallow bowl.

In a small saucepan, bring 3 cups water to rapid boil. Place 12 mochi rice balls at a time into water. When balls float to top, remove and roll in topping mixture. Repeat with all the balls. Makes about 3 dozen.

Approximate nutritional information, per serving: 50 calories, 2 g total fat, 1 g saturated fat, no cholesterol, 5 mg sodium, 7 g carbohydrate, no fiber, 1 g sugar, 1 g protein


For more of Hawaiian Electric Co.'s local-style recipes, visit