! Jackpot !
My auntie and uncle from Hawai`i, Patsy and Verden Kim, used to live in Pearl City on O`ahu but moved to Port Orchard, Washington over twenty years ago. My children and family visiting from Hawai`i have fond memories of getting together at their place across Puget Sound to go fishing, clamming, crabbing, strawberry-picking and then eating, eating, eating. Aunty Patsy is a fabulous cook, so when I asked if she would send me a recipe for the paper, we hit the jackpot. ~RdC
Auntie Patsy: When you asked me for recipes, I thought about our favorite kook soo, a Korean noodle dish. And remember how Uncle Verden was so skinny but always ate his kook soo in that big yellow pyrex mixing bowl?
I tried Korean food for the first time after I married Uncle Verden and went to live in Hilo with his family who were good cooks, especially his mom who was Portuguese and married to his dad, a Korean. She would make mun doo (dumplings) kook soo and kim chee from scratch. How we loved her mun doo and kook soo! I eventually learned how to prepare these dishes, some of which I have revised to make it simple, and I’d like to share them.
l. Somen noodles: Cook until done (do not overcook) Pour in colander and rinse with cold water and divide into separate serving bowls.
Place cukes, kim chee and chicken strips on top of noodles. Add hot sauce if not hot enough.
Auntie Patsy: When we first moved here in Port Orchard, Uncle Verden used to go fishing for perch on the docks. One day a reporter from the local paper watched him fish with only a hand line and no pole. He was amazed how much fish he caught and he wrote an article in the newspaper about him. Anyway I had to find recipes for all those fish.
2 lbs fish fillet
Sauce: Bring to boil and simmer l5 min the following:
l c. water
Thicken with l/4 c. water and 4 tsp cornstarch. Garnish with l stalk green onion, chopped.
Fry fish in medium heat. Place fish on a bed of shredded lettuce or cabbage; pour sweet sour sauce over fish.
l-3/4 C fish cake ( I grind my chopped fish fillets in my food processor)
Mix all ingredients and form into patties. Fry over medium heat. This is good on saimin and makes a good sandwich filling.
3 lbs squid, cleaned and blanched until just opaque. Cut in l/4 inch circles. Do not overcook as this will cause squid to become rubbery.
Take your pick, Rochelle.
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