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Spirit
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| Recipe
Roundup | March/April 2001
Recipe
Roundup
Favorites from Employees of Aloha Airlines and
Island Air
Randal's
'Ahi French Fries
Robyn
Omuro
(Customer Relations)
3 oz.
'ahi, cut into 3/4-by-1-inch strips
5 shiso leaves
1 sheet nori, cut into 2-inch strips
flour
1 egg, beaten
panko
Wrap shiso
and nori around 'ahi strips. Salt and pepper. Roll into flour,
dip into egg and coat with panko. Heat oil to 375 degrees;
fry 'ahi about 15 seconds. "Fries" should be golden brown,
medium-rare on the inside. Serve with Chipolte ketchup and
miso mustard (recipes follow).
Chipolte
Ketchup:
1 cup ketchup
1 chipolte chili (smoked jalapeno), chopped
1 Tbsp. minced onion
2 Tbsp. lime juice
1 tsp. Worcestershire sauce
pinch of sugar salt and pepper to taste
1/2 cup tonkatsu sauce
Blend
all ingredients.
Mustard
Miso Vinaigrette:
2 Tbsp. miso
1/2 Tbsp. Wagarashi Mustard, prepared
juice of 2 lemons
3/4 cup rice
wine
vinegar
1 Tbsp. mirin
6 Tbsp. sugar
6 Tbsp. salad oil
1 Tbsp. sesame oil
salt and pepper to taste
Blend
all ingredients in a blender until smooth and creamy. Chill.
Note:
Wagarashi Mustard is a pungent, powdered mustard that should
be mixed with water. It's sold in Japanese grocery stores.
Sweet-Potato
and Rice-Flour Fritters
Gail Hayashi
(Sales)
3 cups
mashed, boiled sweet potato (use Okinawan purple potato)
3 cups mochiko
11/2 cups sugar
1/4 tsp. salt
1/2 cup water
zest of 1 lemon
oil for frying
Add mochiko,
salt and sugar to water and mix by hand. Add mashed sweet
potato and zest of lemon. Mix until dough is of hard consistency.
Flatten dough to small doughnut shapes. Deep fry at 350 degrees.
Tapioca
pudding
Lorraine
Teixeira
(Marketing Services)
1/3 lb.
quick-cooking tapioka
3 cups water
3 Tbsp. palm sugar or white sugar
1/8 tsp. salt
1 cup coconut milk
Rinse
tapioca in cold water; drain and set aside. Bring water to
a boil and stir in sugar and salt. Add tapioca and return
to a boil. Reduce to low heat and stir in coconut milk. Simmer
for 30 minutes, stirring frequently to prevent tapioca from
sticking to bottom of pan. Serve warm or cold-makes 4-6 servings.
Salmon
Pate
Mary Anne
Sullivan
(Flight Attendant)
1 8-oz.
cream cheese
1 8-oz. can red salmon
1 Tbsp. lemon juice
1 Tbsp. horseradish sauce
2 Tbsp. minced green onion
1 tsp. salt
1 tsp. liquid smoke
Combine
all in food processor and blend until smooth. Serve with wheat
thins.
Cream
Puffs
Hope Akui
(Computer Services)
1 cup
water
1 cup flour
1 cup margarine
4 eggs
1 pint whipping cream
sugar to taste
powdered sugar
Combine
water and margarine in pan and bring to rolling boil. Lower
heat and add flour, beating vigorously using wooden spoon
until mixture forms a ball and leaves pan clean. Beat each
egg into mix until the egg disappears. Spoon on ungreased
baking sheet forming 8 large puffs.
Bake at
425 degrees for 30-45 minutes. Cool slowly in oven with door
open or puffs will collapse. When cool, cut off the top of
each puff and remove any remaining egg mixture in puff.
Whip cream,
adding sugar to sweeten and fill puffs. Put the tops back
on and sprinkle with powdered sugar.
Optional:
Puffs may also be filled with instant pudding
Simple
Korean Chicken
Christine
Opiopio
(Customer Service Agent)
5-lb.
box chicken thighs
flour to coat
salt and pepper to taste
11/2 cups oil
Mix flour,
salt and pepper; coat chicken. Deep-fry chicken thighs and
set aside.
Sauce:
1/2 cup water
1 cup soy sauce
2 cloves garlic, crushed
1-inch piece fresh ginger, sliced and crushed
1/2 cup green onion, chopped
Mix above
ingredients in saucepan and bring to boil. Pour hot mixture
over fried chicken and serve.
Recipe
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