Posted on: Wednesday, April 19, 2006
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FOOD FOR THOUGHT
Found: one former Wong cook
By
Wanda A. Adams
Advertiser Columnist
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Answers, answers, answers: I got 'em.
About the Wong and Wong minute chicken cake noodle: Stan Lum wrote to alert Amy Chinaka that the cook at Wong and Wong who made the awesome minute chicken cake noodle now works at Asia Manoa and it's as good as ever, "maybe a little better." (He very helpfully noted that this chef's day off is Wednesday.)
Mrs. Tyau's Tomato French Dressing: Faithful reader Janet Chang responded to Shirley Okino's request. "My husband, Ed, is a '56 St. Louis High School grad and fondly remembers Mrs. Tyau's dressing. I can't recall how I came across her recipe but here it is." Liane Iwamoto also e-mailed to say that this recipe is on alohaworld.com, a good source of local-style recipes. And Mrs. Tyau's sister called to say that Mrs. Tyau, now 91, is living in an elder-care community and recalls making this stuff by the gallon!
MRS. TYAU'S TOMATO FRENCH DRESSING
1 can tomato soup
1 cup salad oil
1/2 cup vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
3 tablespoons Worcestershire sauce
2 tablespoons grated onion
1 clove garlic, crushed
Combine all ingredients and beat with eggbeater. Then add garlic. Blend well. Makes about 3 cups.
Per serving (1 tablespoon): 50 calories, 4.5 g fat, 0 g saturated fat, 0 mg cholesterol, 100 mg sodium, 2 g carbohydrate, 0 g fiber, 2 g sugar, 0 g protein
I tested this recipe and it is typical of French dressings of its day — on the sweet and oily side and delicious as a dressing or marinade.
How about this one? Howard Nonaka has a puzzler for you: Anybody know where the chef went from How Wun in Kalihi? The restaurant has been closed some years now, but Howard is 'ono for its beef bitter melon and sum see min.
Niblets, beans and kuchen: C. S. Morita writes: "I remember three of my favorite foods from school in the 1960s. They were called beef niblets, Spanish green beans, and cherry kuchen. I tried looking online and found some cherry kuchen recipes, but they were more like a coffee cake. I remember the cherry kuchen being thin with a crumb topping." Is niblets a 1960s word or what? Anybody got any of these recipes?
Yum Yum Tree English Toffee Pie: Elisa Tanabe is in need of this pie with its chocolate filling and whipped-cream topping. Another reader writes that this pie was not made in-house but by a supplier, now defunct.
Send to: Wanda Adams, food editor, The Advertiser, P.O. Box 3110, Honolulu, HI 96802. Or wadams@honoluluadvertiser.com. Or fax: 525-8055.
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 pre-order the cookbook online.
