RECYCLING RECIPES
“Kwai-Yi’s Dilemma”
EDITOR’S NOTE:
This posting is the second of three in our new series, “Recycling Recipes”.
–ENT
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The Hau Tree Challenge had been set, and ever the persnickety one, daughter-in-law Kwai-Yi was the first to respond to Mom’s emailed recipes…
“I tried two of the Ft. Shafter Officer Wives Cookbook suggested dishes that you sent us. Actually, much better than I had anticipated. Best of all, simple enough.
But, I sure wish you still had that cookbook. I certainly would like to try some of the other recipes. You know what I mean…your taste buds today probably have forgotten their original Kentucky ‘country-girl’ roots because of the kinds of various ethnic dishes you easily whip up today. You know, like ‘Aunty Katy’s Bacalao Stew’ and that delicious ‘Filipino Squid Adobo’ (Adobong Pusit). Great for party Pupus!
Anyway, I thought I’d introduce you to some of the dishes I learned to put together during those 15 years Ekahi and I lived on the mainland—Philadelphia and Reno (as you know, too, Ekahi was in product marketing during that time, so we did a lot of entertaining—especially while in Philly…)
So here goes, Mom…Check out my ‘challenges’, and let me know what you think.”
Kwai-Yi
Kwai-Yi’s Braised Oxtail
Per 2 lb. of oxtail, use 1 envelope Lipton onion soup mix.
Salt and pepper oxtail, and brown in a frying pan with a few tablespoons extra virgin olive oil; then place in a large baking pan.
On the stove dissolve your soup mix with 1 cup water per package. Also add either 1 can beer or 1 cup good red wine. Either one will render a nice result.
Once mix starts to simmer take off stove and pour liquid over the meat. Sprinkle 5 chopped garlic cloves on top. Cover with foil and bake in oven at 350 for 2 hours. (Note: If using a 9 x 13 baking pan, pour in 3 envelopes of mix for 6 lbs. of oxtail. Can also do this with short ribs, big ribs, chicken, etc. Oxtail takes the longest to cook, so adjust time accordingly to the meat.)
Root Vegetable Options to Consider for Dish
Sweet potato
Potato
Onion halves
Celery
Anise bulb or celery root
Carrots
Turnip
Parsnips
Daikon (radish)
Rutabaga
Crimini mushrooms
Taro
(Not root veggie but great in this dish- broccoli)
After the covered meat has cooked for 2hrs, add all veggies on top of the meat and cover again with foil. Cook for another hour, covered; then uncover, stir around veggies and meat to coat veggies with gravy, and cook for ½ hour more, uncovered. If veggies not fork tender after the final hour of cooking, add a little bit more time until tender.
Very forgiving recipe. Experiment and try different veggie combos.
And, “Cheers”!!
Kwai-Yi’s Edamame Hummus
Ingredients
1 16 oz. bag shelled edamame (prepare as indicated on bag)
2 large cloves garlic
½ c extra virgin olive oil
3 tablespoons sour cream or plain yogurt
Juice of 1 lemon
Pinch of salt to taste
1 tsp. ground cumin
2 heaping tablespoons sesame tahini paste
½ cup water
Blend all ingredients—if blender gets stuck, add more water or a little olive oil. May have to divide to blend if continues to stick.
Chill and serve.
For a twist, if you have a few leaves of fresh basil, throw that into the blender as well. Also serve with toasted pine nuts sprinkled on top, if taking to a party.
And, “Slainte amach”!!
Party Poke Nachos
Ingredients
Deep fry won ton triangles until golden brown.
Cut up avocado into small cubes
Cut up poke into small cubes (make to 1/3 size of regular poke cubes)
Sweet onion diced
Toasted sesame seeds
Layer won ton, avocado, poke, sweet onion, sprinkle toasted sesame seeds, drizzle sauce.
Sauce: 3 tbsps. Soy, 3 tbsps. Sugar, slice of ginger, 1 tbsp. soba sauce, dash of Sriracha for spice.
And, “Okole Maluna”!!
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STORY SUBMITTED BY:
M. J. Hagan
IMAGES WITH PERMISSION:
M. J. Hagan
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