Spirit of Aloha | Articles | Recipe Roundup | January 2001

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Root and Toot Crab Tofu Patties
Glenn Suzuki (Customer Service Agent - Maui)

1 block firm tofu
1 medium onion, finely chopped
1 cup shredded carrots
4 shiitake mushrooms, soaked and finely chopped
2 Tbsp. margarine
1 can crab meat (the least expensive kind)
1 egg
2 Tbsp. oyster sauce

Place tofu in cheesecloth and squeeze out liquid. Saute onion, carrots and mushrooms in margarine until onion is very soft, about 5 minutes. Set aside to cool. Mix together tofu and crab, then stir in carrot mix. Add egg and oyster sauce and mix well. Shape into patties and fry in heated peanut oil until brown. Serve hot.

Chinese Char Siu Salad
Monika Pang (Flight Attendant)

Dressing:
3 Tbsp. sesame oil
3 Tbsp. Wesson oil
2 Tbsp. cider vinegar
2 Tbsp. oyster sauce
2 Tbsp. sugar
1 tsp. sesame seeds
1/8 tsp. white pepper

Greens:
2 heads romaine lettuce
3 heads Manoa lettuce
1 head iceberg lettuce
1/2 cup chopped Chinese parsley

Wash, cut and thoroughly drain greens, then chill. Add dressing to greens with 1/2 to 1 pound thinly chopped char siu. Add 1 package wonton chips, toss lightly and serve.

"Ono" Mahimahi
Joann Kim (Flight Attendant)

2 lbs. mahimahi fillet, approximately 1-inch thick
1 small round eggplant
1 large tomato
1-2 Tbsp. Hawaiian salt
pepper
4 cloves garlic
1-2 tsp. vinegar
2 Tbsp. patis (fish) sauce

Score mahi fillet diagonally, 2 inches apart. Cut eggplant in half, then cut into 1/4-inch slices. Do the same with tomato. Place a slice of eggplant and tomato into each scored piece of mahi. Sprinkle with remaining ingredients and marinate 2 hours. Bake at 350 degrees for approximately 45 minutes.

Sour Cream Dessert
Harriet Sera (Human Resources)

2 cups flour
2 blocks butter
4 tsp. powdered sugar

Cream butter and sugar. Add flour and press into 9-by-13-inch pan. Bake at 350 degrees till brown; set aside to cool.

2 cans mandarin orange
3/4 cup mandarin orange juice
1 tsp. sugar
3 small tubs sour cream
1 large tub Cool Whip
2 boxes instant vanilla pudding
1/2 cup chopped nuts

Mix juice, sugar, sour cream and pudding. Add oranges and mix together. Pour into cooled crust. Top with Cool Whip, then sprinkle with chopped nuts. Refrigerate.

Aunt Alice's Ham Balls
Evelyn Nakamura (Computer Services)

1 lb. ground ham
11/2 lb. ground pork
1 cup cracker crumbs
1 cup milk
2 eggs
salt to taste

Mix together and form in balls (1/4 cup measure)

Sauce:
1/2 cup water
1/2 cup vinegar
11/2 cups brown sugar
1 Tbsp. mustard

Bring to a boil and pour over ham balls. Bake at 350 degrees for 1 hour. Makes about 20 balls.

Zucchini Cake
Maxine Chang (Operations Control)

Blend 3 eggs in electric mixer (or hand mixer). Add the following ingredients to the eggs and mix until blended and set aside:
2 cups sugar
2 tsp. vanilla
2 cups Puritan salad oil

Mix:
2 cups grated zucchini
81/2 oz. can crushed pineapple with juice

Combine and set aside:
3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
11/2 tsp. cinnamon
3/4 cup nutmeg
1 cup walnuts
1 cup raisins

Add the egg and zucchini mix to the flour and pour into a greased 10-inch tube pan and bake at 350 degrees for 1 hour or until cake separates from sided of pan.

Recipe Roundup Archives