All About Foods Court

Ingredients: 1 pack transparent noodle (dangmyun),
(soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds

Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,
1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to taste.

Ingredients: 1 bunch green onion - cut in a bias,
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp* - chopped
1/4 lb bay scallops* - chopped
1/4 lb clams* - chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter: 1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)

Soy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.

Tips: Make a pancake as thin as possible. It tastes much better!
They make large size "pa jeon" generally in Korea.
At home, you cut green onions in half, alternate root part and green part in a hot non-stick pan.
Pour the batter evenly on top, cook for 2-3 minutes until you can flip it.
Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.

This recipe for Macadamia Nut Hummus was invented by Oils of Aloha which makes the best macadamia nut oil available.
Prep Time: 15 minutes
Cook Time: 03 minutes
Ingredients:
1/2 cup roasted macadamia nuts
2 cups garbanzo beans, drained
3 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil
3 Tbsp. fresh lemon juice
3 Tbsp. water
1/2 tsp. minced garlic
10 medium basil leaves
Salt and pepper to taste
Crispy Pitas (recipe follows)
[b]CRISPY PITAS[/b]
4 large pitas
1 tsp. lemon pepper seasoning
1 tsp. ground cumin
2 Tbsp. Oils of Aloha® Garlic Isle Macadamia Nut Oil
Preparation:
Crispy Pitas

Cut each pita into six wedges. In a small bowl combine lemon pepper and cumin. Place pita wedges on a baking sheet and brush with the macadamia nut oil. Sprinkle with spice mixture. Broil pitas until lightly browned, about 3 minutes. Makes 24.

Macadamia Nut Hummus

In a food processor combine all ingredients, except pitas, and pulse to purée. Serve as a spread on Crispy Pitas or as a dip for vegetables. Makes 2 1/2 cups.

This recipe for Macadamia Nut Hummus was invented by Oils of Aloha which makes the best macadamia nut oil available.

Marinated spareribs are a favorite pupu or appetizer at many restaurants and family gatherings in Hawaii.
Cook Time: 15 hours, 00 minutes
Ingredients:
5 lbs spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 tsp salt (optional)
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce or fish sauce
Preparation:
In a large saucepan, combine the pieces of ribs, garlic, ginger and salt (optional). Add enough water to cover the ribs. Bring the contents to a boil, then lower the heat and simmer until all of the ribs are tender. This should take about 1 1/2 hours.

When the ribs are tender, drain the ribs and set aside. Prepare a marinade with the sugar, soy sauce, catsup and oyster sauce. Fish sauce can be substituted. Marinate the ribs overnight in the refrigerator.

Place ribs on the rack of a broiler pan or on the grill. Broil or grill for about 8-10 minutes, basting frequently. Turn and broil or grill the ribs for an additional 5-7 minutes.

Serves about 20 for pupus (appetizers).