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The Honolulu Advertiser
Posted on: Wednesday, September 6, 2006

Readers, I need your assistance

By Wanda A. Adams
Advertiser Columnist

 •  Asparagus of the sea

I'm off on my my annual birthday-and-anniversary vacation, but I'm counting on you readers to come through on some recipe requests while I'm off catching up on my lost sleep.

I've had LOTS of requests:

  • Faithful Mainland reader Kimo Watanabe wants a really good recipe for masaman curry he's not happy with the results from store-bought Thai curry paste. The Thai name for this hottish (but not incendiary) and sour curry is nam prik kaeng masaman. Recipes I've seen used, in addition to the masaman curry paste, tamarind, cinnamon, cardamom, bay leaf, coriander, kaffir lime, fermented shrimp paste (kapi), cumin, clove, star anise and pepper, along with chilies and garlic. Anybody want to weigh in on the best way to make this silky red curry?

  • Sean from Kane'ohe is dreaming of the teri chicken from Mizutani's, an old mom 'n' pop eatery on Cooke Street that's now gone. He'd heard they planned to reopen somewhere. Anybody know if a) Mizutani's exists, or b) how to make the addictive chicken?

  • Noe Cobb-Adams wants to learn how to make fish patties similar to the ones made by Tanioka's in Waipahu. Anybody got the secret?

  • Diane Tippet wants the recipe for curried escargot from popular Blue Hawaii restaurant, once on King Street. I found some recipes in our files but not that particular one. Know how to make this one?

  • Kathy Carvalho wants a recipe for chocolate haupia and Neopolitan haupia, like they make at Yama's. Anybody know how?

    Jean Watanabe Hee, author of the "Hawaii's Best ..." cookbook series, has just released a new one salads, sides and soups. I get tons of requests for the dressing that goes with the tofu salad at Safeway (but Safeway isn't telling). Here's Jean's dressing recipe for a salad that layers, in this order: 1 block cubed tofu (pressed and cubed), half a thinly sliced Maui onion, a can of salmon or tuna, parboiled bean sprouts, a bunch of watercress (raw or blanched, and cut into 1-inch pieces) and 1 or 2 cubed tomatoes. Feel free to alter ingredients to your taste.

    When I tested this, I used a couple of bunches of steamed spinach because watercress is so pricey and hard to find right now due to recent weather problems. It tasted great.

    "To me, this dressing is the best of all tofu salad dressings out there," Hee writes. Let me know what you think.


  • 1/4 cup vegetable oil

  • 1 tablespoon sesame oil

  • 1 clove garlic, minced

  • 1/2 cup shoyu

    In a frying pan, gently heat vegetable oil and sesame oil with garlic until garlic is just golden brown. Remove from heat and cool. Add shoyu and pour over salad just before serving.

    This makes enough for 10 servings.

  • Per serving: 70 calories, 7 g fat, 0.5 g saturated fat, 800 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein, 0 mg cholesterol.

    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 pre-order the cookbook online.