Now that we have dispensed with Halloween, those other holidays — The Holidays — are imminent. As in, blink and it’s Thanksgiving. Blink again and it’s Christmas.
A fortuitous time for me to mention "Hawaii’s Holiday Cookbook," my new collaboration with Muriel Miura. The two of us wrote "What Hawaii Likes to Eat" in 2006 and decided to take another stab at it with this edition.
This book covers recipes for a full calendar of holidays, not just the majors at the end of the year. It starts with a Japanese-style New Year’s celebration and circles through the Lunar New Year, Valentine’s Day, St. Patrick’s Day, etc. We’ve got our family favorites in here as well as many traditional dishes, done island style. For example, Kim Chee Nachos for Cinco de Mayo, Breakfast Ramen for Mother’s Day and Ahi Burgers for a Fourth of July barbecue.
"Hawaii’s Holiday Cookbook" comes from Mutual Publishing and will be sold for a limited time in partnership with the Honolulu Star-Advertiser. Order by mail through the coupon in today’s paper on Page E8 for $13 (the cover price is $15.95) or visit our website, staradvertiser.com, and order online. To save $3 postage, pick up books at 1215 Center St., Suite 210, in Kaimuki. Questions? Call 732-1709.
A portion of sales goes to the Hawaii Foodbank.
(PS: This cookbook is not to be confused with "By Request 2," which is also being sold as a Mutual-Star-Advertiser partnership. That cookbook was a solo effort, based on recipes published in this column.)
Now, as I mentioned, Thanksgiving is coming: 22 days; start the countdown. Our cookbook covers the holiday with a Kalua Turkey recipe, a couple of isle-style stuffings and several colorful side dishes, including a couple made in the slow-cooker.
For a taste: Muriel’s recipe for a stuffing made with mochi rice. Want something a little different for the table this year? Here you go.
LUP CHONG MOCHI RICE STUFFING
2-1/2 cups mochi rice
2-1/2 cups water
6 large dried mushrooms, soaked
4 slices bacon, chopped
3/4 cup chopped onions
1/2 cup minced green onions
1/2 pound diced lup chong (sweet Chinese sausage)
1 8-ounce can water chestnuts, chopped
2 tablespoons chopped cilantro
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon oyster sauce
Dash of pepper
In pot of automatic rice cooker, rinse rice; drain. Add water and let soak 1 hour. Cook rice until tender, about 20 minutes. Set aside to cool.
Remove stems from mushrooms and chop caps. In large skillet, fry bacon until crisp; stir in onions, green onion, lup chong and mushrooms; cook until onions are translucent. Add remaining ingredients and the cooked rice. Toss and mix gently. Cool. Serves 12 to 14; enough to stuff a 12- to 14-pound turkey.
Nutritional information unavailable.
