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Cold Shrimp and Long Rice Salad

One package (two ounces) long rice
Twenty medium shrimp, cooked, and peeled
One medium size won bok, thinly slced
One red and white kamaboko, thinly sliced
One half cups grated carrots
Two eggs fried and thinly sliced
One medium chili pepper sliced
Salt and pepper to taste
Long rice salad dressing

Pour hot water over long rice. Let stand about twenty minutes then drain.

Combine all ingredients for the salad. Toss with dressing, season with salt and pepper and chill for one to two hours. Before serving with watercress.

Garnish:

One half bunch fresh watercress, cut two inches long

Long Rice Salad Dressing:

One half cup granulated sugar
One half cup apple cider vinegar
One half cup sesame oil
One half cup Aloha shoyu

Mix together and set aside. 

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Fresh Ahi Clubhouse Sandwich

2 / 2 oz Ahi filets per sandwich, marinated, then grilled or sauted in wok Marinade (one portion makes about 1 cup): 1/2 cup shoyu 1/4 cup light salad oil 2 Tbs mirin (Japanese sweet wine) 1/4 tsp sesame oil 1/2 Tbs cilantro (Chinese parsley) minced 2 Tbs green onions, thinly sliced 1 Tbs garlic, minced 1 Tbs ginger, minced 1/2 tsp salt 1/4 tsp white pepper 1 1/2 tsp brown sugar 1/2 tsp ground Five Star spice 1 Tbs black sesame seeds 1 pinch dried red pepper flakes or 1 Hawaiian chili pepper Combine all marinade ingredients and blend well, to taste. Marinate Ahi filets in mixture for five minutes, or less, then remove fish and set aside. Sandwich Ingredients: 1 slice of fresh pineapple, peeled and skinned 3 pieces of sourdough bread, toasted mayonnaise to spread lightly on toasted bread 1 piece of butter leaf or manoa lettuce 2 slices fresh tomato 2 pieces cooked bacon 2 pieces sliced ripe avocado 1 small bunch radish sprouts Method: Grill fresh fish and pineapple, or place marinated fish and pineapple in wok that has been heated with 1/4 tsp light vegetable oil. Sear Ahi on the sides to medium rare. Separately sear pineapple on both sides. Toast 3 pieces of bread, apply mayonnaise very lightly on all one side of all three slices. Start the layering process. First layer: One slice of toasted bread, Ahi, pineapple, radish sprouts Second layer: One slice of toasted bread, lettuce, tomato, bacon, avocado Last layer: third slice of toasted bread. Insert four toothpicks in quarter sections, then slice. Serve with taro chips.