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The Honolulu Advertiser
Ex-Islander has all the answers | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, July 23, 2008

FOOD FOR THOUGHT
 Ex-Islander has all the answers

By Wanda A. Adams
Advertiser Columnist

 •  'Confection-ate'

Some readers just don't know when to stop. And thank goodness. Mary Wong, a former Islander now living in Las Vegas, sent multiple recipes in answer to requests I shared last week: pineapple coconut pie, kalbi with Asian pear marinade, fish tacos and secret sauces. (I did run a kalbi last week, but the one below is Wong's own, using a surprising time-saving ingredient.)

The pineapple coconut pie requested was from Waipahu High School in the 1950s. I haven't been able to come up with that, but perhaps the requester can make do for now with this one Wong sent, which comes from Elsah Landing Restaurant in Grafton, Ill. Flaked coconut is the "angel flake" sweetened, grated coconut you find in the grocery store, not fresh coconut.

ELSAH LANDING PINEAPPLE COCONUT PIE

  • 3 eggs, beaten

  • 1 1/2 cups granulated sugar

  • 1/4 teaspoon salt

  • 2 tablespoons all-purpose flour

  • 1/4 cup (1/2 stick) butter, melted

  • 1 (8 ounce) can crushed pineapple

  • 1 cup flaked coconut

  • 1 (9-inch) pie shell, unbaked

    Preheat oven to 400 degrees. In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400 degrees for 15 minutes. Lower temperature to 300 degrees F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean.

    Makes 8 servings.

  • Per serving: 192 calories, 7 g fat (5 g saturated fat), 46 mg cholesterol, 79 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

    MARY WONG'S KOREAN-STYLE RIBS

  • 6 tablespoons soy sauce

  • 3 tablespoons sweet cooking rice wine (or sherry)

  • 3 tablespoons sugar

  • 3 tablespoons chopped green onion

  • 2 tablespoons ground garlic

  • 1 tablespoon ground ginger

  • 2 tablespoons ground sesame

  • 2 tablespoons sesame oil

  • 1/3 teaspoon pepper

  • 1/2 cup pureed pear baby food

    Mix all ingredients, reserving some for basting. Can marinate 1-3 pounds ribs (marinate 5 hours or overnight, then grill, basting with reserved marinade).

    Makes 6 to 8 servings.

  • Per serving: Per 3-ounce serving (sauce only)— 75 calories, 3 gramts fat, 390 mg sodium, 12 mg carbohydrate, 0 protein, 0 fiber.

    Alternatives: Instead of baby food, chop fine or grind 1 Asian or Western-style pear. Or use Marinade No. 2: Chop fine 1 whole head peeled garlic, 1 bunch scallions, 1 Asian or regular pear, 1 hot pepper and combine in large bowl. Add grated finger of ginger. Add 1/2 teaspoon ground black pepper, 1/2 cup soy sauce, 1/4 cup sesame oil, 1/4 cup honey, 1/4 cup rice wine (shaoshing or sherry or other), 1 tablespoon cider or rice vinegar. Reserve 1 cup for basting and use the rest for marinating.

    You can also use this with bulgogi, a similar dish of "fired meat" but made with thin-sliced boneless sirloin or other cuts.

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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