Oriental Breakfast
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Stuffed Tofu
1 block tofu1 lb. pork1 tbsp. choong choy1 tsp. salt1 tbsp. shoyu1 egg1/2 cup fresh shrimps Cut tofu into triangular pieces about 1/2 inch thick. Season with salt and allow to drain. Fry until delicate brown in color. Slit tofu along side and insert with stuffing made in the following manner: Chop or grind pork,…
Kazunoko (New Year’s Dish) (Fish Roe in Shoyu)
SERVINGS 6 1 pkg. 8-ounce dried kazunoko (fish roe) 1/2 cup Hawaiian salt 2 cups water Soak dried kazunoko in salt water for at least 2 days. This will keep indefinitely in refrigerator. Use as needed. The night before serving, soak the amount of kazunoko you need in fresh water. In the morning, drain and…
Sweet Sour Fish Cake Balls
1 lb. fish cake mix (already seasoned) 1/4 cup minced green onions 12 water chestnuts, minced Mix well, spoon on to cracker meal, shape into bite size balls and saute until light brown. Add the following and cook until sauce thickens: 1/4 cup vinegar 1/2 tsp. garlic salt 1/4 cup sugar 1/4 cup water 1…
Chicken or Squid Luau
2 frozen luau leaves, thawed 2 cups coconut milk 1 teaspoon salt Cooked chicken or squid In a saucepan, combine all ingredients; heat, but do not boil. Makes 6 servings. TO PREPARE CHICKEN FOP LUAU: Cut 2 lb boneless chicken into small pieces. Cover and simmer 15 to 20 minutes. Saute in 2 tablespoons butter…
