|
From Aunty Aloha's eMail Bag
http://alohaworld.com/ono
Marta ~ Does the coconut milk have to be the frozen kind for butterfish luau?
Aunty ~ You can use canned coconut milk too, if you can't find the frozen kind. I usually use canned coconut milk in all my cooking/baking because it's easier to find. And I usually try to find "coconut cream" rather than coconut milk. I find that coconut cream is thicker and richer than regular coconut milk.
Marta ~ Can you send the recipe for the butterfish luau?
Aunty ~ Here is a recipe for butterfish/chicken luau. You can leave out the chicken thighs if you like.
http://www.cooks.com/rec/doc/0,1739,157167-236204,00.html
Salted butterfish is also called black cod (it’s a very bony fish). You can substitute salt cod (bacalao) if you can’t find the butterfish. If you can’t find the taro leaves, you can substitute spinach leaves. But you do need to find taro. Make sure you boil it first, as it says in the recipe, because taro contains calcium oxalate crystals which, when eaten raw, make your throat and mouth feel like you’ve swallowed fiberglass.
Kathleen ~ How do you make the li hing mui lollipops? I followed your recipe and the liquid cooled so fast I couldn't put the seed in I was to slow.
Aunty ~ I know the molten sugar hardens very quickly and sometimes you can’t work fast enough. Here is what people who work with sugar do to solve that problem. They work under a heat lamp or pour the molten sugar on the back of a raised cookie sheet to keep the sugar soft for a few seconds longer.
Also, make sure you have the lollipop sticks and li hing mui close to your hand so the second after you pour a circle of the molten sugar, you can quickly sink the stick and the li hing mui into the lollipop. Then leave them alone for about a hour so they get really hard and then put them in an airtight container so the sugar doesn’t redissolve (especially if it’s a humid or rainy day) or wrap each one in plastic film.
Christy ~ Do you by chance have the recipe for the hot sauce that the former "Dai Ryu" on King street? This is the sauce that they had to go with their cold noodles and also the same sauce on cold tofu? We are desperate Aunty!!
I am not familiar with that Honolulu restaurant because I am a Maui girl, but I did find some recipes that might be helpful to you.
Aunty ~ Here’s one with a spicy peanut sauce:
http://fooddownunder.com/cgi-bin/recipe.cgi?r=71690
Here’s a Japanese version that uses udon noodles and a fish broth sauce:
http://japanesefood.about.com/od/udon/r/bukkakeudon.htm
And here’s a recipe that has a Korean accented sauce:
http://www.cooks.com/rec/view/0,1935,153184-246207,00.html
Do any of these sound like they might do the trick? Actually, since the restaurant you mentioned in Japanese, perhaps the second recipe is the one that comes closest to what you had in mind.
CeCe ~ I'm trying to make boiled peanuts. What is Hawaiian Salt? Can I get this in mainland (I live in Colorado).
Aunty ~ The easiest substitution for “Hawaiian salt” is coarse kosher salt (like the kind sold by Morton’s in the blue box). Hawaiian salt is actually not mined but is a product of evaporation, as opposed to table salt, so you could call it a kind of sea salt.
Since Hawaiian salt is hard to find outside of Hawaii (although some Asian markets on the continental US might carry packages of it), using kosher salt will produce the same result in cooking as Hawaiian salt would. It’s not as “salty” as table salt (can’t explain it any other way than that). If you do end up using regular table salt, make sure you use less of it because if you use the same quantity as Hawaiian salt, your finished product will be way too salty.
|
