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October 2005

! 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 & Uncle VerdenAuntie 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. 

Kook Soo

l. Somen noodles:  Cook until done (do not overcook)  Pour in colander and rinse with cold water and divide into separate serving bowls.
2.  Heat chicken broth in sauce pan and pour over noodles.
3.  Slice English cucumbers crosswise; sprinkle w/ a little salt and let stand a few minutes. Add a little shoyu, vinegar, hot pepper paste to taste and about 2 tsp sesame oil.
4.  Slice Kim Chee
5.  Slice BBQ chicken or beef in thin strips  (Costco sells grilled sliced chicken breast strips that's already seasoned and 96% fat free.) 

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.

Sweet Sour Crispy Fish

2 lbs fish fillet
Coat with l tsp garlic salt
               l tsp onion salt
               l cup cornstarch or flour

Sauce:  Bring to boil and simmer l5 min the following:

            l c. water
            l/2 c. vinegar
            l/2 c. sugar
            l/4 c. ketchup
            l/4 tsp garlic salt
            6 thin slices fresh ginger
            Dash of tabasco or hot sauce (optional)

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.


Fish Cake

l-3/4 C fish cake ( I grind my chopped fish fillets in my food processor)
2-l/2 Tbsp sugar
2 Tbsp cornstarch
l-l/4 tsp salt
l/2 C gobo, chopped (optional)
l/4 C grated carrots
l T chopped round onions

Mix all ingredients and form into patties.  Fry over medium heat.  This is good on saimin and makes a good sandwich filling.

Aunty Patsy: Uncle Verden used to go squiding in the early morning hours, about l or 2 am during the winter months and always came home with a bucket full of squid.  We cleaned and froze them for later use.  I prepared this recipe which is always a hit when I bring it to potlucks or parties.

Korean Style Squid

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.
l/2 c. shoyu
3 Tbsp lemon juice
l onion thinly sliced
2 Tbsp sesame oil
Hot sauce to taste
garnish with chopped green onions.

The End

Take your pick, Rochelle.  


Auntie Patsy                                  

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