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Tag Archives: Hawaii Book of Rice

  • Fall for this Seasonally Hued Rice Recipe: Macadamia Nut Rice by Chef Goran Streng

    WildRiceFactThis tasty orange- and black-flecked rice dish will fit right in, color-wise, at your Halloween or fall party this year.

    For more rice recipes and knowledge, pick up a copy of The Hawai‘i Book of Rice by Cheryl Chee Tsutsumi. 101 "rice-ipe"s are broken into six categories: Appetizers & Snacks; Salads; Fried Rice; Entrees; Side Dishes and Sweets.

    Macadamia Nut Rice

    Recipe by Göran Streng, Chef/Owner, Tango Contemporary Cafe, O‘ahu
    From The Hawai‘i Book of Rice

    Macadamia Nut Rice by Chef Goran Streng Macadamia Nut Rice by Chef Goran Streng, as featured in The Hawaii Book of Rice. Photo by Adriana Torres Chong.

    2 Tbsp. olive oil
    1/4 c. diced fresh shiitake mushrooms
    1/4 c. diced onion
    1/4 c. diced red bell pepper
    1/4 c. diced carrot
    1/4 c. diced long eggplant
    1 tsp. minced ginger root
    1 tsp. minced garlic
    1/4 c. cooked wild rice
    2 c. hot cooked basmati rice
    1/4 c. toasted and diced macadamia nuts
    1 Tbsp. mirin
    1/2 Tbsp. hot bean paste
    3 Tbsp. chopped fresh herbs (thyme and parsley)
    Salt and pepper to taste
    2 Tbsp. butter

    In a large sauté pan over high heat, add oil and sauté diced vegetables, ginger and garlic for a few minutes. Add wild rice and sauté until heated through. Mix in hot basmati rice, macadamia nuts, mirin, hot bean paste and herbs. Season to taste. Fold in butter before serving.

    Serves 4.

  • FOOD FRIDAY: Chicken Curry Rice Salad

    This cool rice dish from The Hawai‘i Book of Rice is a great way to beat the heat when you don't want to turn on the oven on these hot summer days. (Use a rice cooker and buy a roasted chicken from the market for a completely no-heat version.)

    Chicken Curry Rice Salad

    by Kaui Philpotts

    Chicken Curry Rice Salad - The Hawaii Book of Rice Photo by Adriana Torres Chong for The Hawai‘i Book of Rice

    I grew up with mango chutney as a staple in our refrigerator. We kept it around for the delicious chicken and shrimp curries we made on many Sunday evenings. Island-style curry, creamy and mild, bears little resemblance to the Southeast Asian or Indian varieties. A version of this cold rice salad has been around for decades in Hawai‘i. It works well for buffets or lunch on a warm summer day.

    6 chicken breast halves, skin on and bone-in
    olive oil
    salt and pepper
    1½ c. mayonnaise
    ¼ c. mango chutney
    3 Tbsp. curry powder
    1 c. cooked rice, brown or white
    2 stalks celery, chopped
    ¼ c. chopped green onions
    ½ c. seedless green grapes, cut in half
    1 c. chopped macadamia nuts
    6 leaves butter lettuce

    Preheat the oven to 350°F. Place the chicken breasts on a baking sheet and brush with olive oil, salt and pepper.

    Roast for 35 to 40 minutes, or until done. Cool. Remove skin and bones. Chop chicken into large chunks. Combine the mayonnaise, mango chutney and curry powder in a food processor or blender. Add a little fruit juice or water if the dressing is too thick. In a bowl, combine the chunks of chicken with the dressing to moisten. Add the cooked rice, celery, green onions, grapes and more dressing to taste. Cover and refrigerate to blend the flavors. Before serving, mix in more dressing if the salad has become dry and add the chopped nuts.

    Serve at room temperature on top of a leaf of butter lettuce. Serves 6.

    Note: This salad can be made with leftover roast chicken, cut into cubes. It’s also a great vegetarian dish—just leave out the chicken. Substitute ¼ cup raisins if you don’t have grapes; cooked shrimp for chicken; and use any nut you choose. This is a flexible salad—you can also add chopped, marinated artichoke hearts and green olives.

  • Grab a Gift

    We sort of hate to bring this up, but the holidays are right around the corner...if you’d like to take care of your holiday shopping from the comfort of your desk chair, Watermark Publishing is here to help.

    Our ultra-popular Hawaii Book of Rice book + dish towel + rice paddle Gift Sets are back in stock, and we’ve added some new gift items: a Kau Kau set that includes a Cane Haul Road dishtowel + an assortment of crack seed and comes packaged in a white “plate lunch” box; and the new Splash of Aloha cookbook from Kapiolani Community College (coming out next week) set which includes a book + Cane Haul Road towel.

    We also have Chef Alan Wong’s exclusive Blue Tomato logo items (only available through us or at his King Street restaurant), which you can mix and match with his award-winning book The Blue Tomato and/or gift certificates to his Oahu restaurants.

         

    Kau Kau Gift Set

    Includes a copy of the award-winning Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura; a white Cane Haul Road dishtowel with a dark purple "Kau Kau" design; and an assorted selection of "crack seed" (not pictured).

    Price: $45 // SALE: $40
    Buy Now

    Splash of Aloha Gift Set

    Includes a copy of A Splash of Aloha by Kapiolani Community College and a white Cane Haul Road dishtowel with a red and black "She Sells Sashimi" design.

    Price: $22 // SALE: $18
    Buy Now

    NEW RELEASE; PRE-ORDER NOW. SHIPS AFTER NOV. 7

    Book of Rice Gift Set

    Includes a copy of The Hawaii Book of Rice: Tales, Trivia and 101 Great Recipes by Cheryl Chee Tsutsumi; a plastic rice paddle (not pictured); and a white Cane Haul Road dishtowel with a red "Ochazuke" design.

    Price: $22 // SALE: $20
    Buy Now

    Chef Alan Wong's The Blue Tomato Gift Items

    Chef Alan Wong's line of Blue Tomato merchandise is available exclusively via our online store and at Alan Wong's Honolulu. Available logo items include koa bookmarks, mugs and tote bags. Receive a discount on logo items when you purchase The Blue Tomato.

    GIFT CERTIFICATE SPECIAL: Save 25% onThe Blue Tomato when you purchase gift certificates to Alan Wong's Honolulu (Chef Alan's King Street flagship restaurant) or The Pineapple Room at Macy's Ala Moana. Gift certificates available in $50 increments; must be purchased with a copy of The Blue Tomato.

    Buy Now

    These offers valid only at our online store.

  • Watermark Publishing Sweeps Hawai‘i Book Publishers Association Cookbook Awards Category

    The annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards were announced Friday, May 11, 2012. Watermark Publishing’s nominees in the Cookbook category, A Sweet Dash of Aloha: Guilt-Free Hawai‘i Desserts & Snacks by Kapi‘olani Community College and The Hawai‘i Book of Rice: Tales, Trivia & 101 Great Recipes by Cheryl Chee Tsutsumi, swept the category, taking the top Award of Excellence and the Honorable Mention award, respectively.

    The judges praised A Sweet Dash of Alohafor its departure from the norm in Island cookbooks, saying,

    So many locally published cookbooks are mishmash collections of ‘local food’ recipes. A Sweet Dash of Aloha is a refreshing well-focused, well-written cookbook that offers a new angle on local flavors and ingredients, combining simplicity and clarity with a sophisticated understanding of food, nutrition and health.

    The Hawai‘i Book of Rice received compliments for its comprehensive coverage of the Aloha State’s favorite grain:

    Tsutsumi has compiled a collection of dishes that reflect local tastes while exploring new and creative uses of rice. With its recipes for salads, appetizers, entrées and desserts, The Hawaii Book of Rice is certainly versatile. The book’s chapter on the history of rice in Hawai‘i is a well-researched, delightful introduction to the recipes and offers a solid backdrop for the social and economic importance of this local staple.

    This marks the fourth consecutive year that a Watermark Publishing title has received the Award of Excellence in Cookbooks. Last year’s Award of Excellence went to The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong and Arnold Hiura. Previous years’ recipients were Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura (2010) and The Island Bistro Cookbook by Chef Chai Chaowasaree (2009).

    Don’t Look Back: Hawaiian Myths Made New edited by Christine Thomas; Kapoho: Memoir of a Modern Pompeii by Frances Kakugawa; and The Cocktail Handbook: Cool Drinks from Hawai‘i’s Hottest Bartenders by Jesse Greenleaf and Amie Fujiwara were also nominated in other Ka Palapala Po‘okela categories, but did not take home awards.

    Our nominees & winners. Back row, left to right: Cheryl Chee Tsutsumi (The Hawaii Book of Rice); Christine Thomas (Don't Look Back); Amie Fujiwara and Jesse Greenleaf (The Cocktail Handbook); Watermark Publishing publisher George Engebretson. Front row: Wanda Adams and Adriana Torres Chong (A Sweet Dash of Aloha)

    Each year, the Hawai‘i Book Publishers Association presents the Ka Palapala Po‘okela Awards to recognize and honor the best of Hawai‘i book publishing from the previous year. “Ka Palapala Po‘okela” literally translated from Hawaiian means “excellent manuscript. ”

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