Do-it-yourself dim sum as easy as they are tasty

Chinese New Year is just around the corner. If you haven’t done so already, look up your horoscope and see what the Year of the Wooden Horse has in store for you. Whatever your sign, the new year should be celebrated with delicious food, family and friends.

Make your celebration one to remember with a do-it-yourself dim sum menu. Here are some delicious recipes that are easy to prepare.

STUFFED EGGPLANT

2 long Japanese eggplant (cut on the diagonal into 1-1/4 inch pieces)

1/4 cup cornstarch

Peanut oil for frying

»Filling:

1/4 pound ground pork

1/4 pound shrimp, chopped finely

1-1/2 tablespoons low-sodium shoyu

1 teaspoon oyster sauce

1/8 teaspoon white pepper

1/2 teaspoon sesame oil

2 tablespoons finely chopped scallion greens

1 teaspoon ginger, grated

1 tablespoon egg white, lightly beaten

Salt, to taste

In food processor, combine filling ingredients; pulse to coarse paste. Cover and chill 30 minutes.

Slice eggplant pieces down the center but not all the way through. Fill each piece with 1 tablespoon of filling; dredge in cornstarch and set aside.

In large skillet, heat oil to 360 degrees over medium. Carefully place stuffed eggplant into the skillet. Fry 4-5 minutes, flipping once, until golden and filling is cooked. Drain on paper towel and serve immediately. Makes about 14 pieces.

Approximate nutritional information, per piece (not including salt to taste): 90 calories, 7 g fat, 1.5 g saturated fat, 25 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 4 g protein

FRIED TURNIP CAKE

1 tablespoon vegetable oil

3 lup cheong (Chinese sausage), finely chopped

3 tablespoons dried shrimp, finely chopped

15 fresh shiitake mushrooms, finely chopped

2 pounds daikon, grated

1-1/2 teaspoons sugar

1 teaspoon chicken bouillon

1/2 teaspoon white pepper

1 cup rice flour (available in the Asian section of grocery stores)

2 tablespoons cornstarch

1 cup water

2 tablespoons unsalted butter, for frying

In pan over medium-high, heat oil. Saute sausage 2-4 minutes.

Add shrimp and mushrooms; saute until mushrooms are softened. Remove from pan.

Saute daikon (add more oil if necessary). Add sugar, bouillon and white pepper; mix well. Cook until mixture is reduced by a quarter. Reduce heat to low.

In separate bowl, mix together rice flour, cornstarch and water. Add mixture to daikon and combine.

Return sausage mixture to pan and combine. Cook until liquid evaporates and mixture dries out, about 5-7 minutes.

Transfer to 8-inch spring form pan, lined with cheesecloth. Steam in bamboo or metal steamer with dome cover, 1 hour or until firm.

Remove and cool completely. Cut into 6 slices. In large pan over medium-high, brown slices in butter about 1 minute per side. Serves 6.

Approximate nutritional information, per serving: 300 calories, 15 g fat, 6 g saturated fat, 30 mg cholesterol, 680 mg sodium, 35 g carbohydrate, 4 g fiber, 6 g sugar, 9 g protein

——

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