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The Honolulu Advertiser
Posted on: Wednesday, October 3, 2007

Recipes for a few of Ogawa's favorites

 •  Staying true to her (kitchen) self

By Wanda A. Adams
Advertiser Food Editor

Hawaii news photo - The Honolulu Advertiser

Seared Hirabara baby romaine with roast Big Island tenderloin of beef is easy to make and offers a range of contrasting flavors and textures.

MICHAEL HORTON | Special to The Advertiser

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Chef 'Olelo pa'a Faith Ogawa believes health and good taste can go hand in hand; the eating should leave you energized and light, not sluggish and heavy. Here are recipes that illustrate her philosophy. She'll be serving these at Friday's Ho'okipa fund-raiser on O'ahu (see information box about tickets).


  • 2 pounds tenderloin of beef

  • 12 baby romaine leaves, cut in half lengthwise

  • 1 medium sweet onion, sliced thin

  • 4 ounces Hamakua Kea-shimeji mushrooms*

  • Glaze for seared romaine greens (recipe follows)

  • 3 medium tomatoes, cut in wedges

  • Red wine vinegar

  • Olive oil

  • Arugula pesto sauce**

  • Shaved Parmesan cheese (about 1 ounce)

  • Freshly ground black pepper

    Roast the tenderloin until medium-rare (450 degrees, 20-30 minutes, until 140 degrees), allow to rest 15 minutes in loose tent of foil, slice thin; hold at room temperature while preparing remaining ingredients. (You can roast the beef in advance; after it's rested, wrap tightly in plastic wrap and then foil and refrigerate. Bring to room temperature before preparing other ingredients.

    Heat a large frying pan on high heat. Add enough olive oil to coat the pan lightly. Sear the romaine leaves; turn over. Add half the onions and all the mushrooms. Drizzle glaze over the romaine greens, onions and mushrooms; shake the frying pan back and forth so that the glaze will be evenly distributed. Turn the greens, onion and mushrooms once again and repeat the process again. Note: The glaze is very concentrated, so use sparingly. The entire process is done in about 2 minutes or less.

    Transfer the seared vegetables to a platter. Arrange the roast tenderloin of beef over the greens. Garnish with the tomatoes and onion slices. Drizzle some red wine vinegar and olive oil over the top (perhaps 2 teaspoons of each) Add a dollop of arugula pesto sauce, then arrange the Parmesan cheese on the top. Finish with freshly ground black pepper. Serve immediately.

    Makes 6 to 8 servings.

  • Per serving (based on 1 dollop generic pesto each): 850 calories, 63 g fat, 17 g saturated fat, 130 mg cholesterol, greater than 1,500 mg sodium, 18 g carbohydrate, 5 g fiber, 9 g sugar, 53 g protein

    * These mushrooms are available at Costco, Foodland and other locations. May use fresh or reconstituted dried shiitake or other mushrooms.

    **Pesto made with arugula instead of basil (arugula, pine nuts, olive oil, Parmesan, salt); may use basil pesto or omit


  • 1/4 cup soy sauce

  • 1 tablespoon dry sherry wine

  • 2 tablespoons oyster sauce

  • 2 tablespoons brown sugar

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon thick soy sauce*

  • 1 1/2 teaspoon chili garlic sauce

  • 1 clove garlic, minced

  • 1 teaspoon ginger, minced

    Combine ingredients and store in airtight container until ready to use.

    * Chinese black soy, made with molasses

    Here's a refreshing and healthful cold soup.


  • 1 ripe Aloun cantaloupe

  • 1 cup plain low-fat yogurt

  • 3 tablespoons lemon juice

  • 1/4 Hawaiian vanilla bean pod

  • 1/2 teaspoon grated fresh ginger

  • Sliced toasted almonds

  • 2 tablespoons chopped mint

    Slice cantaloupe in half, remove seeds and skin. Dice cantaloupe and add to a blender, and process until pureed. You should have about 1 1/2 cups. Split the vanilla pod, then run the back of a knife across to scrape the seeds out and into the blender.

    Add yogurt, lemon juice and ginger. Process until blended. Refrigerate until serving time. Pour mixture into small bowls. Garnish with toasted almonds and chopped mint.

    Makes 4 servings.

  • Per serving: 110 calories, 1.5 g fat, 0.5 g saturated fat, 5 mg cholesterol, 75 mg sodium, 22 g carbohydrate, 2 g fiber, 19 g sugar, 5 g protein


  • 3/4 cup Hamakua fresh pepeiao (grill for 1 minute on high flames or broil in oven for 1 minute)*

  • 3/4 cup cannellini beans

  • 1/3 cup sweet onion, medium-diced

  • 1/3 cup celery, medium-diced

  • 1/3 cup yellow and orange peppers (the peppers will add color to the salad)

  • 1 large vine-ripened tomato; 1/2-inch dice

  • 2 teaspoon red wine vinegar

  • 1/2 teaspoon garlic, minced

  • 1 tablepoon olive oil

  • Salt to taste

  • Freshly ground pepper to taste

    In a mixing bowl, add all ingredients except the tomato, and toss lightly. Last, add the tomatoes and season lightly with salt and pepper. Chill until ready to serve.

    Makes 4 servings.

  • Per serving (not including salt to taste): 90 calories, 4 g fat, no saturated fat, no cholesterol, 120 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g sugar, 3 g protein

    * Pepeiao is not widely available; the Hamakua facility is just gearing up. A substitute would be reconstituted dried Chinese black mushrooms, or you can use shiitake. Pepeiao is a good source of protein, fiber and carbohydrates. Pepeiao has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.