Pineapple Chiffon Pie
As far as I’m concerned, this pie is what canned crushed pineapple was born to do! The filling is a dream, with bits of pineapple suspended in a cloud-like custard.
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Kau Yuke (Steamed Pot Roast of Pork)
2 lbs. belly pork 1 T. red shoyu 1 clove garlic 1 T. Bung Tong or 1 tsp. sugar 2 squares nam yui 1 tsp. ginger juice 2 med. potatoes or taro 1 tsp. salt 1/2 c. peanut oil Clean and boil pork in 2 qts. of water for 35 minutes. Then cool in running…
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Simple Takuwan
Takuwan (takuan) is pickled daikon, a type of tsukemono, or preserved vegetable. In our house, we called tsukemono, “ko-ko.” Mom would serve just a tiny portion of ko-ko, nestled up against the rice, with every dinner. Here’s a recipe for this ko-ko that is usually bright yellow, but if you are wary of food coloring, you are welcome to leave it out.
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Pork Bun or Manapua
Bun:2-1/4 c lukewarm water2 T shortening1/2 c sugar1 tsp solt1 cake yeast8 c sifted flour Filling:1/2 Ib diced pork1 c chopped ham or canned meat 1/2 c chopped mushroomsGreen onions, Chinese parsleyShoyuSaltAjinomoto In lukewarm water, melt shortening, sugar and salt. Add yeast and blend well. Pour in flour (1 cup at a time) until well…
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