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The Honolulu Advertiser
Posted on: Wednesday, December 27, 2006

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.


  • 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.