Posted on: Wednesday, March 7, 2007
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FOOD FOR THOUGHT
This arare cookie calls for shoyu
By
Wanda A. Adams
Advertiser Columnist
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A few months ago, reader Ken Ikeda asked for arare cookies. I sent him one I found in our files, but it didn't contain shoyu, and Ken was pretty sure the recipe called for a splash of soy sauce. Then came a letter from Myrna C. Ishimoto of 'Aiea, who sent in her friend Jan Sakamoto's recipe for cookies she calls Shawnie's Favorite (Shawnie is Jan's nephew).
Maybe they'll become Ken's favorite, too.
SHAWNIE'S FAVORITE
1 1/2 cups butter
1 cup brown sugar, packed
2 teaspoons vanilla
1 tablespoon shoyu
1 cup milk chocolate chips
3 cups sifted flour
1 1/2 teaspoons baking soda
1 3/4 cups Rice Krispies cereal
1 1/2 cups crushed kakimochi (arare)
In a large mixing bowl, cream together butter and brown sugar. Stir in vanilla and shoyu. Add chocolate chips and mix well. Mix in flour and baking soda; blend well. Add cereal and kakimochi. Roll into 1-inch balls and place on ungreased cookie sheet. With a spatula or your hands, flatten balls slightly. Bake until golden brown — about 15 minutes. Remove cookies from cookie sheet and cool on rack. Store in airtight container.
Makes about 6 dozen cookies.
Per serving (2 cookies): 170 calories, 9 g fat, 6 g saturated fat, 20 mg cholesterol, 115 mg sodium, 20 g carbohydrate, 1 g fiber, 9 g sugar, 2 g protein
Requests for recipes keep coming in:
Emi Ura, of Holualoa, says that whenever she visits Las Vegas, she has to visit Makino Chaya, where she especially likes the dressing used on their red-leaf lettuce and 'ahi poke salad as well as the grilled vegetable salad. She's tried to reproduce it but hasn't been able to figure out what the missing ingredient might be. The dressing is made with shoyu, lemon, sesame oil and perhaps yellow mustard. Anyone got this one?
Maria Saena e-mailed from "freezing Alaska," where she now lives, to request a recipe for Samoan-style half-moon pie. I know enough about these to know that they're made with pineapple and a custard filling and are wrapped in pastry like turnovers (although sometimes they're baked in open-face pie form). I found one recipe online that was without measurements and a bit unclear. Can anyone help? This isn't the first request I've had for this recipe, and I've yet to find anyone who has it.
Carol Lockwood, like many of us, is lamenting the loss of Palomino Restaurant — specifically, the loss of their tomato-feta relish with flatbread. I called Restaurants Unlimited, and they were extremely nice but said that was one of the recipes that they never share; however, they're considering serving it at one of their other restaurants here (Kincaid's or Ryan's). Meanwhile, I'm working on a version I found online to see if I can get it right. If anyone has perfected this, send it along.
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.
