A Taste At Kapolei Veggie Lumpia
Wednesday - September 13, 2006
Make people happy by serving high-quality, great tasting food at reasonable prices - that’s the philosophy behind the Tangonan family’s eatery, Hapa Grill, which opened in Kapolei last year.
Born and raised in Ewa Beach, Shannon Tangonan Putnam has strong family ties to the food service industry. Her father, Richard Tangonan, was a manager at Kenny’s Burger House in the 1970s before he and his wife, Ellen, owned and operated Sassy Kassy’s Lunchwagon in Campbell Industrial Park. Shannon worked on the lunch-wagon while in school, and years later, decided to get into the restaurant business, opening Hapa Grill.
Hapa Grill is just one of the many restaurants to be featured at the Rotary Club Taste at Kapolei scheduled for Saturday, Sept. 23 from 5:30 to 9 p.m. at Ko Olina Resort and Marina, fourth lagoon. The annual event is a benefit for Leeward Oahu students. In addition to delicious cuisine of Hawaii’s favorite chefs, the oceanfront event will feature beer and wine stations, live entertainment and a spectacular fireworks display. Tickets are $70. For tickets or information, go to www.tasteatkapolei.com or call 808-674-2500.
Cabbage is believed to have been brought from Asia Minor to Europe around 600 B.C. A number of different varieties were cultivated by the Greeks and Romans, who valued it for its medicinal properties. The ability of cabbage to withstand cold climates increased its cultivation across northern Europe and it became popular in Germany, Russia and Poland in particular. Today some of the largest producers of cabbage are Russia, China, South Korea, Japan and Poland.
Cabbage contains vitamin C, folic acid, potassium and vita-min B6. It is also said to have cancer-inhibiting qualities, and the juice of the cabbage said to be effective in the treatment of stomach ulcers.
Here’s a healthier baked lumpia recipe from Hapa Grill for MidWeek readers to try.
* 1 cup cabbage, shredded
* 1 cup string beans, juliennecut
* 1/2 cup carrots, julienne-cut
* 2 potatoes, diced, cooked
* chili peppers, chopped, to taste
* 2 tablespoons soy sauce
* dash Worcestershire sauce
* dash patis (fish sauce)
* dash garlic powder
* 1 package lumpia wrappers (30 wrappers per package)
* non-stick spray
* 1 tablespoon flour
* 1 egg white
Steam vegetables with a dash of garlic powder and add the wet ingredients and potatoes. Taste the mixture and adjust to your liking. Put mixture in a strainer to get rid of any excess moisture. Make a paste of the flour and egg white. Roll about two tablespoons of mixture in one wrapper and seal with the paste.
Place lumpia rolls on pan and coat both the pan and the lumpia rolls with non-stick spray. Bake in the oven for 15 to 20 minutes at 350 degrees. Makes about 24 lumpia rolls.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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