On Saturday, Hawaii’s Plantation Village is celebrating ethnic dishes that came out of the necessity of frugality — foods that were brined, sun-dried, smoked, salted and made into preserves.
From 10 a.m. to 2 p.m., the village hosts “Preserved Foods of the Plantation,” featuring dishes made of leftover vegetables, fish and meats during a time when there was no refrigeration. Visitors can purchase Puerto Rican bacalao patties, Chinese sin choi (mustard cabbage) and pork, Portuguese vin d’alho, Okinawan sengiri (dried shredded daikon), Japanese zenzai (red bean soup), Korean kim chee, and assorted jams and jellies.
There will also be kim chee classes for $5. Call 677-0110 to reserve a seat. The village is at 94-695 Waipahu St.
In anticipation of the event, village volunteer Frances “Frenchie” Rivera is sharing her easy bacalao fritter recipe, a Puerto Rican dish. Rivera has been passionate about cooking since she prepared her first food, a Chinese pretzel, in an eighth-grade home economics class at Aliamanu Intermediate School.
Bacalao, salted and dried cod, is an inexpensive preserved item that various ethnic groups in Hawaii have adopted. Find it at supermarkets.
BACALAOITOS FRITTERS
By Frances Rivera
- 1 pound dried salted cod
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 (12-ounce) can evaporated milk, undiluted
- 1 egg
- 4 large cloves garlic, minced
- 1/3 cup cilantro
- 1/4 teaspoon ground cumin
- 1/3 cup green onions, chopped
- Oil (for frying)
Boil cod 30 minutes. Drain, add fresh water, boil another 30 minutes.
Drain fish and shred, removing skin and bones. Remove excess water; set aside fish.
In a bowl, mix together flour, baking powder, pepper and oregano. Slowly add milk and mix well.
Add egg, garlic, cilantro, cumin, cod and green onion; mix well.
In a deep skillet or fryer, heat oil to 375 degrees. Gently drop batter into hot oil using a spoon.
Fry until golden brown, 5-8 minutes. Drain on paper towels.
Nutritional information unavailable.
