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Foodstuffs

October 2008

 

 

Pupu for Football Games

By Jackson Kawewehi  

 

Jackson Kawewehi who now lives in Reno, Nevada has been reading and contributing recipes to Northwest Hawai`i Times since the beginning. As football season just started (meaning tailgate and TV parties) lucky for us he sent in a pile of “Pupu for Football Games.” Jackson says, " … Yeah, since I like to play with da wok or grill and try to do the local kine pupus, which, without any doubt, is da best in da world, I said, here I go submitting recipes for your NWHT food stuff section.  I ran across the Mochiko Chicken recipe in my note book, grill Teri Slider which was found on da King's Hawaiian Sweet rolls bag and I just created da Inari Noodles.  I have had my "Haole" friends try da chicken and noodles and they all like it.  They asked for the recipe and all I can say wait til it comes out in da pepa.  My recipes go good with the normal pupus like Kalbi, BBQ chicken, Spam, shrimp tempura, salad, kimchee, daikon anything that makes a local style pupu party get-together with friends and ohana." ~Mahalo and Aloha, Jack Kawewehi

p.s. In your "Food Stuff" library, do you any good local kine Pipikaula?  (If anyone has a recipe for local kine Pipikaula for Jackson, please send to Northwest Hawai`i Times)

 

STIR FRY NOODLES IN “INARI” SUSHI CONE

1 cup carrots, dice or small julienne
1 cup red Kamaboko, Japanese steamed fish cake, dice or small julienne
1-2 pkg Ajitsuke Inari (Shirokiku) 12 in a pkg.
2 pkg Yakisoba Stir Fry noodles (approx. 1 ½ pkg. noodles will fill 1 pkg. of Inari full).
Shoyu
Nori Fumi Furikake, Rice seasoning
1 Tbl cooking oil

1. Julienne enough carrots and fish cake to give the noodles some color. Julienne should be small enough to fit pocket of sushi cone.

2. Cut noodles to shorter length to stuff in sushi cone.

3. Prep Ajitsuke Inari per direction, set aside.

4. Stir-fry noodles, add package flavor, shoyu , carrots and fish cake.

5. Stuff Inari sushi cone with noodles. Sprinkle Nori Fumi Furikake. Serve when ready. Option: Cut in half.

 

MOCHIKO CHICKEN

5 lbs chicken boneless thighs (skinless or with skin) or wings
4 eggs, beaten
10 Tbs shoyu (I use Aloha)
6 Tbs sugar
8 Tbs Mochiko (sweet rice flour)
8 Tbs cornstarch
1 tsp salt
4 garlic cloves, minced
½ cup green onion, finely chopped
1 Tbs sesame seeds
1 tsp fresh ginger, grated
Oil for frying
Cabbage, slaw

Mix everything (except chicken, oil and cabbage). Place chicken in zip-lock bag, put mixture in bag and marinate for 5 hours or overnight in refrigerator. Fry chicken in 1-inch hot oil until golden brown on both sides. Cool and cut thighs in pupu slices. Place chicken on bed of cabbage slaw. Serve warm or room temperature.

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