A Savory Vegetable Marinade

Diana Helfand
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Wednesday - September 02, 2009
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(from left) Devin Jenkins, Garyce Viernes, Kyle Moriwaki, Yuki Asato and Carol Campbell with Kyle’s Fried Saimin

Turtle Bay Resort’s executive chef Hector Morales began cooking at an Italian restaurant in New Jersey at age14, and was later accepted into the coveted Johnson & Wales University culinary arts program. He served as senior sous chef at the Sydney Regent, and in 1985 transferred to Europe, where he continued his culinary education under the direction of master chefs.

His first appointment in Hawaii was as chef saucier on the S.S. Independence; he went on to become executive chef on the S.S. Independence, S.S. Constitution and American Hawaii Cruises.

Chef Morales is looking forward to Turtle Bay Resort’s fifth annual Seafood Festival, which will be held Oct. 2 and 3. For information or to make reservations, call 293-6000.

Chef Morales has generously created this special recipe for MidWeek readers to enjoy.



For Balsamic Marinade:

* 2 cups pure olive oil

* 1/2 cup sugar

* 1/2 cup balsamic vinegar

* 1 tablespoon chopped garlic

For Vegetables:

* 1 whole Japanese eggplant, angle sliced 1/2-inch thick

* 10 asparagus spears

* 1 whole red bell pepper, cut in 1.5-inch cuts

* 1 whole green bell pepper, cut in 1.5-inch cuts

* 12 whole button mushrooms

* 6 Portobello mushrooms, spores and stem removed, cut into 1/4-inch slices

Mix all ingredients for marinade in a bowl and whisk thoroughly. Toss vegetables in a little at a time. (Remember to shake off excess marinade when placing on roasting pan or grill.) Place on roasting pan or place on hot grill. If roasting, roast for 20 minutes at 350 degrees. If grilling, grill the vegetables continuously. Turn the vegetables so they don’t burn.

Grill until tender.

Makes six servings.


three star

In last week’s column we omitted the photo of optician Kyle Moriwaki and the folks at Windward Vision Center with his fried saimin. Here again is his favorite recipe along with the photo.


* 1 pound dried raw noodles (Island Noodle Company)

* 3 packets dashi (shrimp or bonito)

* 3 ounces cooking oil

* 2 teaspoons Hawaiian salt (optional or use less for low-sodium diet)

Bring 3 quarts of water to a rapid boil and add Hawaiian salt to water. Boil noodles for approximately 1 to 1 1/2 minutes. Water should come to a second boil. Remove from heat and drain. Do not overcook the noodles. Rinse with cold water.

Heat frying pan with oil on medium high heat. Add noodles and sprinkle dashi over noodles while tossing. Fry noodles for approximately one to two minutes. Remove from frying pan and put it in a serving dish.

For Garnish:

* green onion

* char siu

* fish cake

* eggs

Or add whatever you want. Add garnishes over noodles and serve.


(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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