Spirit of Aloha | Articles | Recipes with Aloha | March/April 2007

Recipes with Aloha
Favorites from employees of Aloha Airlines

Asian Pear Salad Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Scotts Road Singapore Chicken

Dianna Lee

3½ lbs. chicken thighs
2 cloves garlic, crushed
2 stalks green onion,finely sliced
2 Tbsp. fresh ginger, grated
2-3 sprigs Chinese parsley, finely minced
4 tsp. oyster sauce
2 Tbsp. sugar
2 tsp. Chinese five-spice seasoning
5 Tbsp. soy sauce
2 tsp. sesame oil
1½ oz. English gin (optional)

Bone the chicken and remove skin. A 5-lb. box of chicken thighs will net approximately 31/2 lbs. of prepared chicken. Combine ingredients in a large mixing bowl; add chicken pieces. Allow sauce to drench chicken and marinate for 20 minutes. Stir-fry chicken in wok or large frying pan. Serve with rice and Chinese vegetables. Serves six. For a zestier dish, add a little chili-garlic sauce.







Easy Spinach-Pasta Soup with Basil

Tori Swoish

1 pkg. (10 oz.) frozen chopped leaf spinach (no need to thaw)
2 tsp. virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cans (14-16 oz.) low-fat chicken broth
1/4 cup fresh basil, chopped, or 3 Tbsp. dried
1/4 to 1/2 tsp. black pepper Salt, to taste
1 can Italian-style stewed tomatoes, not drained, but chopped
Fresh grated Parmesan cheese for garnish

In a large pot over medium heat, sauté onion and garlic in olive oil until onions are tender. Add chicken broth and bring to a boil on high heat. Stir in pasta, spinach, basil, tomatoes, pepper and salt. Reduce to a simmer. Cook until pasta is tender. Serve hot, pour into bowl and sprinkle Parmesan on top. Serve with crusty bread.


Big Island Tomato and Maui Onion Salad

Alan Nakata

1 pint yellow tear-drop tomatoes, halved
1 pint red tear-drop tomatoes, halved
3 large tomatoes, cut into 1-inch pieces
1 Maui onion, cut into 3/4-inch pieces
Salt
Freshly ground black pepper
6 cups mesclun greens
Maui Onion Dressing:
1 large Maui onion
2 Tbsp. olive oil, plus 1/4 to 1/2 cup
Salt
Freshly ground black pepper
Preheat oven to 350 degrees.

Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 Tbsp. olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Remove from the oven and cool. When cooked, roughly chop the onion and place in the bowl of a food processor. Process until smooth. Season with salt and pepper. In a bowl, combine the tomatoes and Maui onion. Season with salt and pepper and toss to combine. Add the Maui onion dressing and toss to combine. Place greens on a large platter and season with salt. Top with tomato salad and serve.


Cream of Mushroom Meatballs

Teresa Kwok

1 lb. hamburger
2-4 slices of bread
2 eggs
2 cans cream of mushroom soup
1 onion, diced
Shoyu (to taste)
Salt and pepper
Oil

Heat oil and cook onion. In a bowl, mix hamburger, breadcrumbs, egg and onion. Add salt and pepper to taste. Roll hamburger mixture into meatballs. Fry meatballs in oil and drain fat. Mix in cream of mushroom with shoyu (add shoyu until it turns brownish). Let simmer for 10 minutes. Serve over hot rice. Tastes better the second day.


Baked Mochi

Karen Briones

1 block butter
2 1/2 cups sugar
4 eggs
4 cups mochiko
2 tsp. baking powder
1 tsp. vanilla
1 can coconut milk (12 oz.)
2 cups milk

Cream butter and sugar. Combine re­maining ingredients and add to mixture. Bake in greased 9-inch-by-13-inch pan at 350 degrees for one hour and 15 min­utes. Best eaten the day after baking.











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