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January 2013

Uncooked Fresh Ezay – Chili Sauce

Uncooked-Fresh-Ezay

1 tomato, diced
1 onion, diced
2–3 medium-sized chilies, thinly sliced
1 clove garlic, minced
1/4 thumb of ginger, minced
30 grams fresh (dry) farmer’s cheese, crumbled
Salt to taste

In a bowl, combine all the ingredients and season to taste with salt. Serve with rice or accompanied with Kewa Datse.

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Kewa Ema Datse – Traditional Chilies and Cheese w/ Potato

Kewa-Ema-Datse

1/2 lb green chilies
2 medium tomato, julienned
2 medium onion, julienned
1 lb potato, peeled & sliced thin
4 cup cold water
Salt to taste
2/3 lb mild white melting farmer’s or
Cheddar cheese
1 tablespoon, butter

Slice chilies lengthwise into quarters. Combine chilies, tomato, onion and potato with the water and a little salt. When potatoes are half cooked add cheese and cover, bring to simmer. When cheese is melted stir and cook until the chilies are tender. Stir in butter to finish.

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Ema Datse – Traditional Chilies and Cheese

traditional chile

1/2 lb green chilies
2 medium size tomato julienned
1 onion julienned
2 cups, cold water
Salt to taste
2/3 lb grams mild white easy-melting farmer’s or Cheddar cheese
1 tablespoon butter

Slice chilies lengthwise into quarters. Combine chilies, tomato, and onion and with the water and a little salt. Add cheese and cover, bring to simmer. When cheese is melted stir and cook until the chilies are tender. Stir in butter to finish.

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Ezay – Chili Sauce

1/2 cup tomato, chopped
1/4 cup onion, chopped
1/4 cup coarsely ground chili powder
Salt to taste
¼ cup vegetable oil

In a sturdy pot over low heat, sauté the tomatoes and onion with the chili powder and salt until the tomatoes are soft (about 5 minutes). Place in blender with the oil and purée until smooth. Enjoy as a condiment to any meal or for dip with Momos.

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“Bhutanese Benedict”

eggs

3 cups water
2 tablespoons white vinegar
2 slices white bread
2 eggs
1 portion ema datse (see accompanying recipe)

Bring 3 cups water to just before simmer and add 2 tablespoons of white vinegar. Break the eggs into a separate small bowl, swirl the water
with a spoon to create a vortex and slowly add the eggs 1 at a time. Poach the eggs in just-simmering water until the white is cooked and
the yolk is still very soft.

Toast the bread, heat up your ema datse and spoon over the toast. Place the poached eggs over the ema datse and sprinkle with a little salt
and pepper.

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Refreshing Minted Watermelon

watermelon

By Chef Olelo pa`a Faith Ogawa

Makes 6 servings

1 seedless local watermelon
2 tablespoons fresh mint leaves, minced

Remove skin of watermelon and cut into ½-inch dice.

Place in a bowl and add the minced mint leaves.

Toss lightly and serve.

Chef’s Tip: You can also use fruits like papaya, pineapple, apples and other melons. Fruits can also be skewered (not too sharp skewers!) for an attractive and healthy dessert. Let your kids help skewer once they get older.

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Cherry Tomato Bites

cherry tomato bites

By Gwen Trowbridge

Makes 20 pieces

20 cherry tomatoes

4 Tbsp. goat cheese

4 Tbsp. ricotta cheese

2 slices prosciutto or ham chopped

1.         Slice the tops and bottoms (just enough so they can stand up) off the tomatoes. Scoop out the seeds from the top. Dry them by turning upside down on a paper towel for 5 minutes.

2.         While the tomatoes are drying, mix the cheeses until smooth and then add the prosciutto or ham.

3.         Spoon the mixture into the tomatoes.

4.         Chop up for smaller toddlers, or serve whole as a snack for kids or appetizer for adults.

Chef’s Tip: Get creative and add other fun mixtures into the tomatoes, such as chopped buffalo mozzarella with basil or pesto on top. (Avoid nuts for allergies.)

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Theadora Shares The Kitchen Winter 2013

theodora

With a Book Review
BY THE EDITOR AT LARGE

For those of you who are fans of Theadora’s, you know she loves every opportunity she can get to help in the kitchen.

We recently were sent a copy of a new book called Hawai‘i’s Baby & Toddler Cookbook: Recipes with Aloha for Your Growing ‘Ohan, by Gwendolyn Trowbridge The author offers recipes that are versatile enough for the whole family, sometimes using the same ingredients to make purée for baby, finger food for toddlers and a side dish for the parents.  Included are recipes from well-known chefs in Hawai‘i, such as Ed Kenny, Sam Choy, Glenn Chu, Fred DeAngelo, Alan Wong, Roy Yamaguchi and more. These chefs know firsthand that early culinary experiences will nurture good eating habits and develop adventurous tastes in food.

Try these two of Theadora’s favorites.

$15.95 at a bookseller near you, or www.MutualPublishing.com

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Community Foundation Funds Innovation by Nonprofits

gift

The Hawai‘i Community Foundation this year awarded $427,920 to five local nonprofits for innovation projects. That means that over the past three rounds the Island Innovation Fund has awarded more than $1.3 million to fund innovation across the state of Hawai‘i.  Recipients were selected from eight finalists who presented creative concepts designed to effect widespread positive change in the community and transform how the nonprofit sector operates. Applicants from all three funding rounds were also invited to vote for a People’s Choice Award from among the eight finalists.  One of the most innovative projects, in round one, developed the Lei Fresh Mobile App. Since supermarkets don’t always make it easy to identify local products and produce on store shelves, the Lei Fresh Mobile App with a click of a button will provide users current information about locally sourced fresh produce, seafood, beef, poultry, dairy products and other products available at local markets across Hawai‘i.… Read More

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