Spirit of Aloha | Articles | Recipes with Aloha | September/October 2007

Recipes with Aloha
Recipes from Aloha Airlines Flight Attendants

Kellie’s Spicy Basil Beef Photo: Darrell Ishii; Food Stylist: Paul Rosenthal

Kellie’s Spicy Basil Beef

Joycelyn Bunda

2 Tbsp. oil
4 cloves garlic, minced
1/2 lb. flank steak, sliced
1 tsp. chopped Thai chilies (or 2 Tbsp. chili garlic sauce)
1/4 cup round onions, sliced
1 cup fresh Thai basil
1 Tbsp. oyster sauce
2 Tbsp. fish sauce
1 Tbsp. sugar
1/8 tsp. white pepper
1/4 cup Chinese parsley, chopped

Optional ingredients: shiitake mushrooms, broccoli, red bell peppers, carrots and green onions

Heat pan, add oil, garlic and chilies and stir until fragrant. Add beef and stir-fry for 1 minute. Add onions and basil, cook for 30 seconds. Add oyster sauce, fish sauce, sugar and white pepper. Garnish with Chinese parsley and green onions.





Miso-Glazed Eggplant

Alan Nakata

1 Tbsp. white or yellow miso
1 tsp. soy sauce
2 medium Asian eggplants (long, thin eggplants), about
4 ounces Vegetable oil

Position an oven rack in upper part of oven and preheat broiler. Line a pan with foil. Whisk miso and soy sauce together in a small bowl. Trim egg- plant stems and halve lengthwise. Lightly score a diamondlike pattern into flesh of eggplants, then lay them skin side up on the prepared pan. Broil until skins discolor, about 1 minute. Turn eggplants over, lightly brush tops with oil and broil until softened, about 4 minutes. Brush each eggplant half with miso mixture and broil until the top is bubbling, about 1 minute.



Buttery Corn Bread

Stacy Tang

2 cups Bisquick
3 or 4 Tbsp. corn meal
1/4 tsp. baking soda
2 blocks butter, melted and cooled
1 cup milk
3/4 cup sugar
2 large eggs, beaten

Preheat oven to 350 degrees. Melt butter and cool, mix dry ingredients and set aside. Add milk and eggs to butter, combine with dry ingredents. Pour into 9-inch-by-13-inch pan. Bake for 30 to 35 minutes.


Easy Salmon Patties

Mary Berdon Siegert

1 can salmon (drain liquid, save for gravy)
3 medium potatoes, boiled and mashed
1 small onion, finely chopped (may be mixed with green onions)
1 egg, beaten
Salt and pepper to taste
2 Tbsp. bran or wheat germ (optional)
1 can cream of mushroom soup
Dash of soy sauce
Dash of Tabasco sauce

Sauté onion; mix with salmon, potatoes, beaten egg, wheat germ, salt and pepper. Form into patties and fry until golden brown. Heat cream of mushroom soup, pour in reserved liquid from salmon. Add dash of soy sauce and Tabasco sauce. Pour over salmon patties. Serve with steamed broccoli, asparagus, brussel sprouts or any favorite vegetable.


Gellepi’s Linguini with Clam Sauce

Karen Nakaoka

3 Tbsp. butter or margarine
1 Tbsp. flour
3 cloves garlic, minced
1 tsp. garlic salt
2 cans (8 oz.) chopped clams with liquid
3 or 4 Tbsp. parsley, chopped (optional)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. linguini

Melt butter in a medium skillet on low heat. Stir in flour, garlic and garlic salt with wire whisk. Add liquid from clams and continue to stir. Add seasonings. Add clams last. Simmer for 10 minutes. Toss with cooked linguini.










Order Hugs & Kisses of Aloha, the favorite recipes of Aloha Airlines flight attendants. Send a check for $18 (including $3 shipping and handling charges) payable to Hugs & Kisses of Aloha. Mail to Hugs & Kisses of Aloha, c/o Inflight Department, P.O. Box 30028, Honolulu, HI 96820. Or for more information, contact hugsandkisses@alohaairlines.com

Recipes with Aloha Archives