In our busy lives, there’s something to be said about connecting over a home-cooked meal. “Everyday Recipes for Everyday Energy,” Hawaiian Electric Co.’s new fundraising cookbook for Aloha United Way, offers more than 100 recipes from employees, retirees and their families that you’ll love.
The softbound collection includes pantry staples, local produce and popular seasonings for whipping up “go-to” meals, like the recipes below that can be enjoyed during the holidays or year-round.
FRIED TARO PATTIES
By the Power Supply ohana
- 8 ounces taro, peeled and grated
- 4 water chestnuts, peeled and finely chopped
- 1 stalk green onion, chopped
- 6 ounces shrimp, deveined and finely chopped
- Vegetable oil, for deep frying
>> Marinade
- 1/3 teaspoon garlic powder
- Few drops sesame oil
- Dash pepper
- 1 tablespoon cornstarch
>> Seasoning
- 1/2 teaspoon salt
- Dash pepper
- 2-3 tablespoons cornstarch
In large bowl, combine taro, water chestnuts and green onion.
In small bowl, combine marinade ingredients. Mix shrimp with marinade and pound into a paste.
Add seasonings to taro mixture. Combine with shrimp mixture until everything is sticky and holds together. Form into 6 patties.
Heat oil in pot to 350 degrees. Deep-fry patties until golden brown; drain on paper towels. Makes 6 patties.
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Approximate nutritional analysis, per patty: 140 calories, 6 g total fat, 0.5 g saturated fat, 60 mg cholesterol, 500 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g sugar, 7 g protein.
EASY PAN MANJU
By Jerilyn Chang, Land & Rights of Way department
- 2 cups butter
- 1/2 cup sugar
- 3/4 cup condensed milk
- 1/2 teaspoon salt
- 5 cups flour
- 1 (21-ounce) can pie filling (apple, cherry or blueberry)
- 1 egg, beaten
Heat oven to 350 degrees. Lightly coat 9-by-13-inch baking pan with nonstick spray.
In large bowl, mix butter and sugar. Add condensed milk and salt. Add flour slowly; mix well. Shape into a ball and cut in half.
Place half of dough in pan and spread evenly. Top with pie filling. Top filling with remaining dough, patting gently. Brush top with egg. Bake 40-45 minutes, until golden. Let cool completely before cutting. Serves 24.
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Approximate nutritional analysis, per serving (based on apple filling): 310 calories, 17 g total fat, 10 g saturated fat, 50 mg cholesterol, 200 mg sodium, 36 g carbohydrate, 1 g fiber, 13 g sugar, 4 g protein.
KOREAN SLOW-COOKER PULLED PORK
By the Power Supply ohana
- 1/4 cup kochujang (Korean chili paste)
- 2 teaspoons Hawaiian salt
- 1-1/2 teaspoons liquid smoke
- 4-5 pounds pork butt
- 1 (12-ounce) can cola (not diet)
Combine kochujang, Hawaiian salt and liquid smoke to make a paste. Rub all over pork butt. Place in slow cooker. Add cola. Cook on low 8 hours.
Remove pork to a large bowl. Shred, using 2 forks. Return pork to slow cooker liquid and cook on low for another 30 minutes. Serves 10.
>> Note: This pork can be served in place of any other pulled pork (such as pork tacos or sandwiches) or kalua pork (such as kalua pork and cabbage or kalua pork nachos).
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Approximate nutritional analysis, per serving: 280 calories, 17 g total fat, 6 g saturated fat, 85 mg cholesterol, 900 mg sodium, 4 g carbohydrate, no fiber, 4 g sugar, 24 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
