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The Honolulu Advertiser
Catching up on requests for recipes | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, December 27, 2006

FOOD FOR THOUGHT
 Catching up on requests for recipes

By Wanda A. Adams
Advertiser Columnist

 •  Sparking holiday

The year's end always gives me the urge to clean house, and among the things I need to clear out is the file where I keep recipe requests — which is getting much too fat.

Can you help? Here are a number of pending requests:

  • A reader asks: How do you make the sliced pork that you get in Japanese-style ramen? What's it called, and is it roasted, simmered or what?

  • Ken Ikeda wants a recipe for arare cookies; I sent him one that I found online but he recalls that it had some shoyu in it, which this one didn't.

  • Anne Nakasone wants to know if anyone knows the formal name, and a source for, "candy" or "sugar" pineapple — a very sweet pineapple that her auntie used to get when she worked at the pineapple cannery. It was not cultivated for commercial production.

  • Anybody got a recipe for mango tapioca or berry tapioca pudding for Lynn Christensen, a recent visitor?

  • Judy Okada is trying to make a sauce for cold tofu like one she's tasted at Dairyu — it's peanut-butter-colored, contains ginger and has a little spice to it.

  • Still looking for Mrs. Hirao's brownies from St. Andrew's Priory.

    Got a request from a homesick Islander on the Mainland who wanted to make coconut pie — the solid, sweet kind, not coconut cream pie. It so happens coconut pie was a great favorite of my grandmother's and she often made it. Also, on Maui where I grew up, there were several bakeries that made coconut turnovers that everybody loved; it's rare to find a coconut turnover now. These aren't for dieters but they sure are good! Here's Grandma's recipe.

    Just a note: I haven't tested this with sweetened coconut (i.e. Baker's Angel Flake — the kind most readily available in stores) but I'm sure you'd have to cut the sugar considerably if you used that type of coconut.

    COCONUT PIE

  • 3 cups fresh grated coconut (or dried unsweetened coconut)

  • 3 tablespoons cornstarch

  • 1 1/2 cups water

  • 2 cups sugar

  • 1 unbaked two-crust pie shell

    Preheat oven to 375 degrees. If using fresh coconut, squeeze moisture from grated coconut and place in a medium bowl. Whisk together cornstarch and 1/2 cup water to form a smooth paste. Pour over coconut, then add remaining water and sugar and mix well. Place in pie shell and cover with crust. Bake at 375 degrees for 30-40 minutes.

    Makes 8 servings.

  • Per serving: 550 calories, 25 g fat, 13 g saturated fat, 0 mg cholesterol, 250 mg sodium, 80 g carbohydrate, 4 g fiber, 52 g sugar, 4 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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