Spirit of Aloha | Articles | Recipes with Aloha | July/August 2006

Recipes with Aloha
Favorites from employees of Aloha Airlines

Mahimahi with Pina Colada Sauce Photo: Darrell Ishii; Food Stylist: Paul Rosenthal Serving platter courtesy Pier 1 Imports

Mahimahi with Piña Colada Sauce

Bette Chun (Contract Services)
4 (6-oz.) mahimahi fillets
½ cup flour
3 eggs, beaten
1 tsp. seasoning salt
½ cup liquid margarine
2 Tbsp. toasted sliced almonds
¼ cup toasted shredded coconut
Combine flour and salt, then dredge fish in seasoned flour. Heat margarine in skillet. Dip fillets in egg mix and brown both sides in skillet. Remove and bake in 350-degree oven for seven to eight minutes.



Piña Colada Sauce:
¾ cup piña colada drink mix
¾ cup heavy cream
1 Tbsp. liquid margarine
1 Tbsp. flour
Make a pale roux by stirring flour and margarine together over medium-high heat for three to four minutes. Combine piña colada mix and cream, and slowly whisk the mix into roux, making sure no lumps form. Simmer 12 to 15 minutes. To serve, place a small amount of sauce on plate, then put cooked fish directly on sauce. Drizzle more sauce on fish; sprinkle almonds and coconut over top as garnish.

Korean Chicken

Christine Opiopio (Honolulu Terminal)
5-lb. box of chicken thighs
1½ cups oil
flour to coat chicken
salt and pepper to taste

Mix flour, salt and pepper; coat chicken thighs in flour mix and deep fry in oil. Place fried chicken on large platter.

Sauce: 1½ cup sugar
1 cup shoyu
2 cloves garlic, crushed
1-inch piece of ginger, sliced and crushed
1½ cup green onion, chopped
Mix together in a saucepan and bring to a boil. Pour hot sauce over fried chicken and serve.


Butter Mochi Cake

Julie Baron (Claims Representative)
1 block margarine
4 eggs
2 tsp. vanilla
1 can (12 oz.) coconut milk
1 can (13 oz.) evaporated milk
3 cups sugar
1 box (16 oz.) mochiko flour
2 Tbsp. baking powder

Cream butter and sugar. Add eggs, vanilla, coconut milk and evaporated milk. Gradually add the mochiko flour and baking powder. Mix well and pour into greased 9-by-13-inch pan. Bake at 350 degrees for 45 minutes.

Ura Maki Sushi
(Reverse Roll Sushi)

Nobuko Oshiro (Hilo Station)
1 pkg. (10 sheets) sushi nori
10 cups cooked rice
1 cup Mitsukan seasoned rice
vinegar (or make your own
sushi vinegar)
1 pkg. takuwan
1 cucumber or 1 celery stem
1 pkg. snow pea sprouts
1 pkg. roasted white sesame seeds

Place hot rice in large nonmetal container and season with vinegar mixture. Cut takuwan and cucumber or celery in lengthwise strips and soak with a little seasoned vinegar.

Place nori on bamboo sushi mat, spread rice over 2¼3 of nori. Turn over nori with rice. Place ingredients on nori. Place sprouts and leave green ends sticking out of both ends, then roll sushi. Sprinkle with roasted sesame seeds. Cut and serve with wasabi.

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