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Spirit
of Aloha | Articles
| Recipe Roundup | March/April
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
TOMATO-CUCUMBER
SALAD WITH LI HING MUI VINAIGRETTE
 One
whole, vine-ripe tomato, skin removed
25 to 30 thinly sliced cucumber circles
2 oz. li hing mui vinaigrette
Basil sprig
Hawaiian salt
REMOVING
THE TOMATO SKIN
8-quart
pot with boiling water, seasoned with salt
One ripe tomato, core removed
Bowl or container of ice water, large enough to place the
tomato in Kitchen spoon with holes
Instructions:
1. Once the water has come to a boil, gently place the tomato
in it, cooking for 30 to 60 seconds; watch for the skin to
begin wrinkling.
2. As soon as the tomato's entire skin begins to wrinkle,
remove it with the kitchen spoon and immediately submerge
it into ice water.
3. Let the tomato sit in the ice water for three to five minutes,
or until cool.
4. Remove the tomato from the ice water and gently remove
the skin.
LI
HING MUI VINAIGRETTE
One egg
yolk (raw)
2 Tbsp. li hing mui powder (brand name: KAJ's, available in
Hawai'i at Daiei, Longs Drugs or Islandseeds.net, phone 531-2243,
KAJ's Products)
2 Tbsp. ume paste (brand name: Kin Shiso Neri Ume, available
in Hawai'i at Marukai, Daiei or Shirokiya and in the Asian
sections of most supermarkets)
1/4 cup rice vinegar (we recommend using Mitsukan rice wine
vinegar, which is available in the Asian
section of major supermarkets in Hawai'i)
1 cup salad oil
Lemon juice to taste
Salt to taste
Instructions:
1. Place egg, li hing mui powder, ume paste, rice vinegar
and lemon juice in an upright blender.
2. On a medium speed, slowly add the oil, a little at a time,
until all has been incorporated.
3. Check for additional salt and chill until ready to use.
Plating
instructions:
1. Remove
the chilled tomato from the refrigerator. Placing the core
side down on the bottom of the cutting board, cut into four
horizontal, equal slices, starting from the bottom to the
top. Place the tomato back together, with the core piece on
the bottom and the tomato appearing whole.
2. Overlap the thinly sliced cucumbers, making a circle and
leaving a 2-inch opening in the center.
3. Place the chilled, sliced tomato, with the core side down,
in the center of the plate.
4. Pour the li hing mui vinaigrette around the outer edge
of the cucumbers, but not to the edge of the rim of the plate.
5. The top center of the tomato can be garnished with a sprinkle
of Hawaiian salt and a basil sprig. Refrigerate until ready
to serve. (The tomato is best served ice cold.)
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Aloha
Proudly Presents
ALAN WONG
 Chef
Alan Wong, the classically trained master of Hawai'i
Regional Cuisine, has been Consulting Chef for Aloha
Airlines' first-class service since February 2000.
More recently, Chef Wong has agreed to serve as
Consulting Chef for Aloha's Enhanced Coach Class,
taking coach-class cuisine to new heights. Now,
passengers throughout the cabin can experience delicious
meals inspired by the Hawai'i Regional Cuisine movement,
which relies on fresh, high-quality, locally grown
ingredients to present "a true slice of Hawai'i."
Chef Wong's inflight meals combine his Japanese-Chinese-Hawaiian
ancestry and his Island roots with his classical
French training under famed Chef Andre Soltner.
His numerous accolades include 1996 Best Chef of
the Pacific Northwest by the James Beard Foundation.
Alan Wong's Restaurant is a five-time winner of
Honolulu magazine's Hale 'Aina Restaurant of the
Year award, and it was voted Hawai'i's top dining
spot in the 2003 Zagat Survey. Gourmet magazine
rated Alan Wong's Restaurant No. 6 on its list of
the Top 50 Restaurants in America in October 2001,
and, in September 2003, Bon Appetit recognized Alan
Wong as an American "legend." Alan Wong's
Restaurant in Honolulu has been inducted into the
Nation's Restaurant News Fine Dining Hall of Fame.
While in Honolulu, you can dine at Alan Wong's Restaurant
at 1857 S. King St., or savor Alan Wong's style
at The Pineapple Room Restaurant in Macy's at Ala
Moana Center, where Chef de Cuisine Neil Nakasone
carries on the "Wong Way" of cooking.
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