Chef Chai’s Island Fresh Feast

Diana Helfand
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Wednesday - September 06, 2006
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HMSA wants you to get up, get out and get active, and eating a healthy, nutritious diet is easy with Hawaii’s fresh, locally grown produce.

To see how easy it is to include more fresh fruit and veggies in your diet, don’t miss the first HMSA Island Fresh Festival Saturday, Sept. 23, from 10 a.m. to 8 p.m., on Auahi Street in front of Ward Centre. The event is free, and parking is available in the area. (Note: Auahi Street will be blocked off from Kamakee Street to the IBM building.)

The HMSA Island Fresh Festival will feature a dozen food booths, a farmers’ market, onstage cooking demonstrations by some of Hawaii’s celebrated chefs, and an entertainment stage featuring Kalaeloa, Hot Rain, Inoaole and other musical performers.


A keiki pavilion with games, activities and the TumbleBus, prize drawings, and health information from the American Heart Association, American Diabetes Association and American Cancer Society promise an exciting and delicious event for all ages!

One of Hawaii’s top chefs, Chai Chaowasaree, will be doing a cooking demonstration at the festival. Here are two of his recipes for MidWeek readers to enjoy!

SPICY GARLIC AND PEPPER WITH BLACK

TIGER PRAWNS

* 8 large shrimp, peeled and cleaned
* 1 cup sliced cabbage
* 1 1/2 tablespoons vegetable oil
* 1 tablespoon chopped garlic
* 2 tablespoons sliced onions
* 1 tablespoon sliced Chinese parsley (cilantro)
* 1 tablespoon soy sauce
* fresh ground pepper, to taste

In a hot pan, cook sliced cabbage for about 15 seconds with a dash of oil and water (just enough to create some steam so that the cabbage will cook quickly and evenly). Place cooked cabbage on a plate.

In a hot pan, add the vegetable oil, prawns and garlic. Cook until the garlic turns a very light brown (make sure not to burn the garlic as this will create a bitter flavor).

Add the onions, Chinese parsley and soy sauce and stir for 10-15 seconds; turn off the heat.

Place prawns and garlic mixture on top of the sliced cabbage. Top with fresh ground pepper.

Optional: Chicken, pork, beef, calamari, scallops or tofu may be substituted for the prawns.


SPICY ALOUN FARMS LONG BEAN WITH

GROUND PORK

* 1 pound long beans, cut into 1-inch pieces
* 1/2 pound ground pork
* 1 tablespoon vegetable oil
* 1/2 tablespoon chopped garlic
*1/2 tablespoon chopped shallot
* 1/2 tablespoon Sambol chili
* 1 tablespoon oyster sauce
* 1/2 cup chicken stock
* 1 tablespoon Thai fish sauce or soy sauce
* 1/6 tablespoon sugar

Sauté garlic and shallot in vegetable oil for half a minute, then add ground pork and sauté until the pork is cooked.

Add long beans and cook for 1 minute or about halfway cooked; add chicken stock and remaining ingredients and cook until the long beans are cooked (about 2 minutes).

Depending on the heat of your stove, if the sauce is too dry, add more chicken stock or water.

(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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