Spirit of Aloha | Articles | Recipe Roundup | August 2000

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Puto-Steamed cakes
Lorraine Teixeira (Marketing)

In a wide steamer, bring water to a boil.

2 cups Bisquick
2 egg whites, plus 1 egg yolk, beaten
1 cup milk
1/2 cup sugar

In a mixing bowl, blend all ingredients well. Spoon mix into mini-muffin pans about 2/3 full, then place in steamer. Cover and steam about 7 minutes; remove from steamer and let cool. Remove steamed cakes by loosening sides with a small spatula. Repeat process with rest of mixture. Makes about 30 cakes. Cover cakes with plastic wrap to keep them moist.

Steamed Fish
Gordon Tom (Contract Sales & Service)

1 fish (mullet, kimi, onaga)
ginger soy sauce
green onions
2-3 Tbsp. oil

Place fish on dish in steamer. Slice X's on top. Place ginger (julienned) on top of fish. Boil water in steamer. When boiling, cover 7-8 minutes. Test if ready; if fish breaks to the bone, it's cooked. With fish still on steamed hot dish, drizzle soy sauce (2 tablespoons). Sprinkle on green onions. Heat oil to hot, almost smoking. Pour over entire fish and over green onion topping.

Cold Ginger Chicken
Gordon Tom (Contract Sales & Service)

1 whole chicken (fryer)

Clean chicken and boil water only, enough to cover chicken. Place chicken in boiling water and lower heat (simmer). Poach in water 45 minutes to 1 hour. Cool and cut into serving pieces. Place in serving dish.

Mixture
1/4 cup = 1 part ginger (minced)
1/4 cup = 1 part green onions (minced)
salt to taste (Hawaiian salt)
1/2 cup oil

Heat cooking oil (peanut oil/vegetable oil) to real hot (almost smoking). Place ginger/green onion mixture into heatproof container. Pour hot oil into mixture. Pour or spread mixture over chicken.

Grilled portabello mushroom and duck salad
Bev Wong (Marketing Services)

Dressing & Marinade (use half for dressing and half for marinade)
1/3 cup light brown sugar
1 1/4 cups balsamic vinegar
2 cups light olive oil
salt
pepper

Grilled Portabellos Cut "XX" in top of mushrooms. Marinade them in the dressing marinade for 1 1/2-2 days (if small, 1 day). Grill the mushrooms over medium heat on both sides until tender. Salad roasted duck (Chinatown is a great source), boned and shredded or sliced scallions, green onions or young leeks, grilled until crisp-tender (about half a dozen) red and/or yellow bell pepper sliced Japanese cucumber assorted greens Toss salad greens, cucumber and bell pepper. Top with mushrooms, duck and grilled onions. Drizzle the dressing over the salad.

Spice Refrigerator Cookies
Wallace Horibata (Aloha Airlines Pilot)

Sift:
2 1/2 cups flour
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg

Combine:
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg

Beat together until creamy; add flour mixture and stir all together. Refrigerate dough until workable. Roll into round balls, smash with palm of hand. Bake on greased cookie sheet at 350 degrees for eight to 10 minutes (or until brown).

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