Chef Adam Tabura grew up on Lanai eating food that his family caught and grew. The governing principle, he said, was no waste. He passes on some of that sensibility in his cookbook, “A Filipino Kitchen,” and we share two recipes here.
The first is inspired by his mother’s recipe for using up leftover spaghetti noodles and leftover poached lobster meat from legs and end pieces of spiny lobster that her children caught. The second recipe is a Filipino version of dried beef that skips the drying step and takes the vinegar-flavored meat directly to a grill or skillet.
SPAGHETTINI SPINY LOBSTER SALAD
By Chef Adam Tabura, from “A Filipino Kitchen”
- 16 ounces spaghettini (thin spaghetti)
- 3 hard-boiled eggs, chopped
- 1 carrot, grated
- 2 tablespoons finely chopped white onion
- 1/4 cup sliced green onions
- 1/4 cup finely chopped fresh Italian parsley
- 1-1/2 to 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 pound lobster meat
- Salt and pepper, to taste
Cook spaghettini according to package directions; drain. Set aside to cool.
In large bowl, place eggs, carrots, white and green onions and parsley. Add cooled pasta and mix well. Incorporate mayonnaise, mustard, lobster meat, and salt and pepper to taste.
Refrigerate 2 or more hours. Taste and adjust seasoning and mayonnaise if necessary. Serves 8.
Nutritional information unavailable.
UP-COUNTRY SHORT RIBS
By Chef Adam Tabura, from “A Filipino Kitchen”
- 5 to 6 pounds bone-in beef short ribs, cut to 1-1/4-inch thickness
>> Marinade:
- 3 teaspoons peeled and finely grated ginger
- 3 tablespoons finely minced garlic
- 1 teaspoon finely crushed dried chili pepper
- 1 fresh Hawaiian chili pepper
- 3/4 cup sugar
- 1/2 cup mirin
- 1/4 cup white vinegar
- 1/4 cup Hawaiian salt
Cut short rib meat into 1-inch pieces, leaving bone in.
In container large enough to hold ribs, combine marinade ingredients. Mix well; add ribs, turning to coat all sides. Refrigerate overnight.
Heat oven to 175 to 180 degrees. Place ribs on wire rack over a pan, spacing them so they do not touch. Bake 2 to 2-1/2 hours.
To serve, in pan, heat 2 to 3 tablespoons canola or vegetable oil. Add ribs and caramelize on both sides, or grill over charcoal until done as desired. Serves 5 to 6.
Nutritional information unavailable.
Find “A Filipino Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.
