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THE ELECTRIC KITCHEN


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Cookbook to benefit AUW compiles island favorites

By Hawaiian Electric Co.

POSTED:
LAST UPDATED: 02:02 p.m. HST, Dec 23, 2013



In food-centric Hawaii, sharing food is part of our culture; it's the way we bond with one another. Hawaiian Electric Co.'s new cookbook, "E Hele Mai 'Ai," a benefit for Aloha United Way, means "come and eat" and is all about sharing food with others. In fact, the recipes come from Hawaiian Electric employees.

Cookbooks are available for $10 at Hawaiian Electric cashier locations, 900 Richards St. and 820 Ward Ave. Or call 543-4111 or visit hawaiianelectric.com to download an order form.

Here's a sampling of some favorites.

LI HING MUI BABY BACK RIBS

5 pounds pork riblets
» Dry rub:
2 tablespoons li hing powder
1 tablespoon Chinese five spice
1 tablespoon Korean red pepper
1 teaspoon salt
2 tablespoons powdered ginger
» Sauce:
2 cups brown sugar

1 cup ketchup
1/2 cup miso
1 tablespoon fresh ginger, minced
1/2 cup oyster sauce
2 tablespoons li hing powder

Preheat oven to 250 degrees. In small bowl, combine rub ingredients. Cover ribs with mixture and wrap tightly in aluminum foil. Bake for 2-1/2 hours.

In medium bowl, mix sauce ingredients and simmer on medium-low heat 20 minutes, stirring constantly.

After ribs are cooked, brush on sauce and grill or broil to caramelize. Serves 5.

Approximate nutritional information, per serving: 850 calories, 20 g fat, 6 g saturated fat, 135 mg cholesterol, greater than 2,500 mg sodium, 112 g carbohydrate, 2 g fiber, 99 g sugar, 59 g protein

KOREAN PUPU CHICKEN

3/4 cup potato starch (found in Asian food aisle of supermarkets)
Salt and pepper, to taste
8 fryer thighs, bone-in and with skin
Vegetable oil for frying
» Sauce:
1 tablespoon sesame oil
1/8 cup sesame seeds
1/2 cup soy sauce
2 cloves garlic, minced
1 stalk green onion, chopped
2 small chili peppers, finely minced
1/8 cup sugar

Season potato starch with salt and pepper to taste. Coat chicken thighs evenly; set aside.

In medium bowl, combine sauce ingredients; set aside.

In large pot or deep fryer, heat oil to 350 degrees and fry chicken 15 to 20 minutes, until cooked through and golden brown.

Remove from oil and dip into sauce, turning 2-3 times. Shake off excess sauce and serve. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 27 g fat, 6 g saturated fat, 180 mg cholesterol, 1,000 mg sodium, 16 g carbohydrate, no fiber, 3 g sugar, 33 g protein

CHOCOLATE CRINKLE TOP COOKIES

2 cups semisweet chocolate morsels, divided
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 tablespoons unsalted butter, softened
1-1/2 teaspoons vanilla extract
2 large egg whites
1/4 cup water
1/2 cup powdered sugar

Preheat oven to 350 degrees. Lightly grease baking sheets. Microwave 1 cup of chocolate morsels in small, microwave-safe bowl on high for 1 minute; stir. Continue to microwave in 10- to 20-second intervals, stirring in between, until chocolate is smooth. Cool to room temperature; set aside.

In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat sugar, butter and vanilla. Beat in melted chocolate and egg whites. Gradually beat in flour mixture and water, alternating between the two. Stir in remaining morsels.

Cover and refrigerate until firm. Shape dough into 1-1/2-inch balls. Roll in powdered sugar to coat generously. Place on prepared baking sheets. Bake 10 to 15 minutes or until sides are set but centers are still slightly soft.

Cool on baking sheets for 2 minutes, then place on wire racks. Cool completely. Makes 3 dozen cookies.

Approximate nutritional information, per cookie: 120 calories, 4 g fat, 2.5 g saturated fat, 5 mg cholesterol, 50 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g sugar, 1 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.






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