Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!news.algonet.se!algonet!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Strawberry Girl" Newsgroups: rec.food.recipes Subject: Collection (4) Hawaiian Recipes Followup-To: rec.food.cooking Date: 12 Jul 1999 15:26:33 -0600 Organization: interlog.com Lines: 101 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <000301becc06$28278020$88cb22cf@christinespc> Reply-To: "Strawberry Girl" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34357 FISH IN COCONUT MILK LOMI LOMI SALMON SPINACH & SQUID CHICKEN WITH LONG RICE Once agian, Jeff Smith comes to the rescue. From his "The Frugal Gourmet On Our Immigrant Ancestors" FISH IN COCONUT MILK 1 lb whitefish, very fresh, skinless and boneless, cut into 1/2-inch cubes (cod, snapper or halibut is suggested... keep in mind that it must be fresh!) 1 tsp kosher salt Juice of 2 limes 1 clove garlic, peeled and crushed 3 scallions, chopped 1 cup canned coconut milk 1/4 cup peeled and chopped white onion Garnish: Toasted sesame seed Place the fish in a stainless-steel or glass bowl. Mix salt and lime juice and toss with the fish. Allow to marinate for 4 hours in the refrigerator. Remove and drain the fish. Add the remaining ingredients and toss well. Chill again before serving. Garnish with sesame seeds. Serves 8 as appetizer course LOMI LOMI SALMON 1 1/2 lbs moist smoked salmon or salted salmon or lox, skinned, boned, and sliced 3 medium ripe tomatoes, diced 6 scallions, chopped 2 cups peeled and chopped white onions 1 cup crushed ice Mix all the ingredients together and serve cold. Serves 10 as a light salad course SPINACH AND SQUID Traditionally this dish is made of cooked ti leaves and octopus. This quickie method is delicious and saves you at least a day in preparation! 2 10-ounce boxes frozen whole spinach 1 10-3/4 ounce can cream of chicken soup 1 1/4 lbs squid, cleaned and cut in rings pinch of ground white pepper salt to taste Defrost the spinach and drain. Chop it up just a bit and heat in a large saucepan along with the soup. When all is simmering, add the squid and simmer gently until tender, about 10 minutes. Season with pepper and salt to taste. This is simply eaten with a spoon or your fingers. Serves 8 CHICKEN WITH LONG RICE 1 1/2 lbs chicken hindquarters (thighs and legs) 2 slices ginger, each the size of a 25-cent piece 1 Tbsp plus 1 tsp salt 2 Tbsp oil 2 cloves garlic, peeled and finely chopped 12 ounces Chinese mung bean noodles or sai fun noodles (Any Chinese store has these) 2 Tbsp light soy sauce 1 tsp salt ground white pepper to taste 1/2 cup mushrooms (canned straw mushrooms would be great) Garnish: 5 scallions, sliced Place the chicken quarters in a heavy 4-quart lidded pot and add the ginger and 1 Tbsp salt. Cover with water and bring to a simmer. Cook until tender, about 45 minutes. Turn off the heat, cover the pot, and allow the chicken to cook in the broth. When cool, remove the chicken from the broth, reserving the broth. Debone the chicken and discard the bones and skin. Dice the meat. Discard the ginger slices in the broth. Set both the chicken and the broth aside. Heat the pot again and add the oil and the garlic. Saute for just a moment and then add the noodles. Add just enough of the reserved broth to cover. Add the remaining 1 tsp salt and all the remaining ingredients, including the chicken and bring to a simmer. Cook until all is tender, about 5 minutes. Do not overcook the noodles or they will become soft. Garnish with the scallions and serve. Serves 8-10 as a noodle course -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.