October is an important month for Hawaiian Electric. We celebrate National Energy Action Month, our company’s birthday and the anniversary of “The Electric Kitchen” program and former television show. This year marks “The Electric Kitchen’s” 20th anniversary.
Even before the cooking show, Hawaiian Electric had a rich and tasty food connection with our customers, through cooking classes and community demonstrations.
It continues today through this weekly food column that spotlights community groups and events, energy-saving cooking tips and recipes that reflect a local flair.
This week, we share nostalgic recipes from our recipe collection.
Stuffed Winter Melon Soup
» 1 medium winter melon
» 1 tablespoon vegetable oil
» 1 pound chicken, boneless and skinless and diced
» 1/2 pound lean pork, diced
» 1/4 pound smoked ham, diced
» 5 dried shiitake mushrooms, soaked and diced
» 1 (4-ounce) can button mushrooms, drained and diced
» 1 (6-1/3 ounce) can ginkgo nuts, drained
» 1/3 cup lotus seeds, soaked and skins removed (available in Asian markets)
» 1 (14-1/2 ounce) can low-sodium chicken broth
» Salt, to taste
Fill large steamer with water, just below steamer rack. Scrub winter melon; trim top so melon will easily fit into the steamer, being careful to leave bottom of melon intact. Scoop out seeds and pulp and discard. Set melon aside.
In large saucepan, heat oil over medium-high. Stir-fry chicken, pork, ham and mushrooms for 2 minutes. Stir in ginkgo nuts and lotus seeds. Place melon in a deep bowl; fill with meat mixture, broth and enough water to cover filling. Place bowl on steamer rack, cover and steam 2-1/2 to 3 hours, adding water to steamer as necessary. Season soup with salt to taste. Serves 12.
Approximate nutritional information, per serving (not including salt to taste and based on 3 cans of broth plus 5 to 6 cups of water): 150 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 650 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g sugar, 16 g protein
Steamed Opakapaka with Vegetables
» 2 pounds opakapaka
» Hawaiian salt for rubbing
» 2 cups shredded won bok, divided
» 1 small piece ginger, minced
» 1 clove garlic, minced
» 2 green onions, minced
» 1 tomato, sliced
» 1/2 bunch watercress, cut in small pieces
» 3 tablespoons shoyu
» Salt and pepper, to taste
» 1/4 cup sesame oil
Fill large steamer with water, just below steamer rack. Clean and fillet opakapaka, rub with Hawaiian salt and place fish in shallow bowl or plate.
Place on rack in steamer. Steam 15 to 20 minutes or until fish is cooked.
To serve, arrange 1 cup won bok on platter. Place fish on top. Sprinkle ginger and garlic over fish. Arrange remaining won bok, onions, tomato and watercress on fish. Top with shoyu and season with salt and pepper. In a saucepan, heat sesame oil until very hot; pour carefully over fish. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 310 calories, 12 g fat, 2 g saturated fat, 55 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g sugar, 35 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
