Many nonprofit organizations need to constantly have fundraisers to continue their programs. One such is the Hawaii Adult Day Care Center, which started in 1976 with a dozen frail elderly adults gathered at Kaumana Baptist Church. Their sons and daughters needed to have them watched over while they were at work.
Eventually, the numbers grew to a couple of hundred kupuna so the organization had to move to the Old Memorial Hospital on Rainbow Drive and in 1982, it incorporated as Hawaii Island Adult Care. They currently have a new facility at 561 Kupuna Place, surrounded by brand new elderly housing facilities.
Their current fundraiser is being held on June 4 at The ARC of Hilo Event Center from 4–8 p.m. and it is called Play4Kupuna Game Night, with food, play and love!
Monies raised will provide day care for kupuna in need. If interested in becoming an event sponsor or giving door prizes, call Acacia at 808-480-3733.
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My friend Chef Paul Heerlein shared several of his recipes while the chef de cuisine at The Gallery at Mauna Lani Resort.
Ono Poke with Thai Spices
Chef Paul Heerlein
1 cup diced ono
1/4 teaspoon ginger, finely chopped
2 teaspoon kaffir lime leaves, finely chopped
Small Hawaiian chili pepper, finly chopped
2 tablespoons onion, diced
1-1/2 teaspoons fish sauce
3 tablespoons fresh lime juice
2 tablespoons chopped green onions
1/4 teaspoon kosher salt, to taste
Mix all ingredients together and enjoy.
Oyster
Corn Bisque
Serves 6
Chef Paul Heerlein
2 Maui onions, finely diced
1 tablespoon butter
3-1/2 cups fresh corn, cut off the cob
6 oysters
Chicken stock
1 teaspoon sweet butter
Chives to garnish
Saute the onion with a tablespoon of butter until very soft and sweet. Add 3 cups of corn and saute, stirring approximately 5 minutes. Add enough chicken stock to cover. Put lid on soup and simmer for 15 minutes. Place in blender with 1 teaspoon butter. Pass soup through a coarse sieve. Toast oyster in salamander or broiler until it pops. Put one in each bowl with sauteed corn mixture. Garnish with chopped chives.
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Mrs. Millie Akaka, Senator Daniel K. Akaka’s wife, contributed a few interesting recipes and here are some of them:
Baked Beans
Mrs. Millie Akaka
2 medium sized cans pork and beans
1 onion, minced
1 teaspoon hot dog mustard
Chopped bacon
Chopped Portuguese sausage
6 tablespoons molasses
3 tablespoons brown sugar
Pepper
1/4 teaspoon salt
MSG optional
1 can tomato paste
Place all ingredients in a pot with a lid and bake for 1 hour in a 375 degree oven.
Pork with
Bamboo Shoots
Mrs. Millie Akaka
Serves 4 to 6
1 pound pork, sliced 1/4 inch by 1 inch
1 tablespoon vegetable oil
1 slice ginger
1 clove garlic
1 can bamboo shoots, sliced thin
1/4 pound string beans, cut 3/4 inch in length
1-1/2 cups water
1 stalk green onion, cut in 1/2 inch lengths
Seasoning:
Mix in a bowl:
2 tablespoon shoyu
2 teaspoon liquor
1/4 teaspoon MSG, optional
1 teaspoon salt
1 tablespoon cornstarch and water to form a slurry
One stalk green onions, sliced thinly
Heat pan with oil. Slightly brown ginger and garlic, then add pork and fry for one minute. Add seasoning and saute for 1 to 2 minutes. Add bamboo shoots and water. Simmer for 30 minutes until pork is tender over low heat. Put in string beans and cook for 5 minutes without a cover. Add cornstarch slurry to thicken. Add green onions. Serve hot.
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Aunty Lana was the cook at Ken’s House of Pancakes for many years. I used to go to the kitchen and “talk story” with her often.
Mandarin Ribs
Aunty Lana at Ken’s House of Pancakes
10 pounds pork ribs, from the rack, cut in half
16 ounces barbecue sauce of choice
16 ounces hoisin sauce
10 ounces guava jam or orange marmalade
5 ounces honey
Steam ribs for about 45 minutes to one hour.
Pour last four ingredients into a pot and heat on low heat, stirring often. Baste with sauce.
Brush ribs liberally and place on rack.
Preheat oven to 300 degrees. Cook ribs at this temperature for 30 minutes. Check and baste again.
Turn the oven to 450 degrees and leave ribs in for 10 to 15 minutes. Pau!
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Kathy Higaki worked at the Hawaii Tribune-Herald for 50 years and was their office manager when she retired. There was often a potluck and Kathy made the best pies. Here is her recipe for custard pie.
Easy Custard Pie
Kathy Higaki
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups milk
1 – 9-inch unbaked pie shell
Beat eggs, add sugar, salt and vanilla. Scald milk and stir slowly into egg mixture.
Pour into the unbaked pie shell and sprinkle cinnamon lightly, if desired.
Bake in preheated 475 degree oven for 5 minutes, reduce heat to 425 degrees and bake for another 10 minutes or until knife inserted in center of pie comes out clean.
Email Audrey Wilson at audreywilson808@gmail.com.
