Mixed plate — and kim chee base barbeque
This column is a little bit of a mixed plate.
Pat Miyashiro wants the recipe for Craig's Bakery hot cross buns; the Kailua bakery closed some time ago.
And Pat Wassel wants the raisin cookies from Craig's Bakery. "The cookies had bits of old cake or bread in them and were iced with a drizzle of yellow icing. These were always a report card treat for my children."
Lisa Tam is looking for the recipe for Sandy Toya's outstanding banana pies, once served at Violet's Grill.
Virginia Malanog is looking for tea cakes and Havana squares in the style of the now-gone Kilani Bakery in Wahiawa. I've seen a Havana squares recipe somewhere and will dig it out but if anyone has recipes that resemble Kilani's, send 'em along, please.
Lizelle Mafes wonders if anyone knows how to replicate the seafood casserole from Sakura Japanese Delicatessen in 'Aiea. It has potatoes, celery, shrimp, water chestnuts, panko topping and is baked.
Such was the case when Ruby Fukuyama of Honolulu sent me a recipe her family has enjoyed for years. It's a Korean-style flank steak barbecue that she says tastes good hot or cold for pupu.
It makes use of Noh-brand Korean Kim Chee Base, 1 1/8-ounce packets of powdered base meant for making spicy Korean-style pickled vegetables. The two "pieces" flank steak would be two whole steaks, about 2 pounds total.
KIM CHEE BASE BARBECUE
In a bowl or other container mix together all ingredients. Immerse flank steak in marinade overnight.
Broil or grill steak to desired doneness and slice across grain.