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Malihini barbecue.

Malihini barbecue

Malihini is Hawaiian for newcomer--an appropriate label for many ingredients and flavors that have become important in Island cuisine.

Take the spices for curry. In India and Southeast Asia, they are used to make exotic to fiery concoctions, but in Hawaii, they are often deliciously tempered by a variety of favorite Island foods. Five tropical fruits--pineapple, bananas, coconuts, limes, and mangoes--give this whole-meal party dish its Island flavor.

To start, chicken and shrimp marinate in a thick, bright yellow cooked sauce based on coconut milk flavored by curry powder and fresh ginger. You then skewer and grill the poultry and shellfish. Reserve a portion of the same sauce, then reheat it to serve with the meal.

Hawaii-style Curry

Curried coconut cream sauce (directions follow)

16 chicken drumsticks (about 3 1/2 lbs.)

40 medium-size shrimp (about 1 1/4 lbs.), shelled and deveined

15 green onions, cut into 2-inch lengths

8 to 10 cups hot cooked rice

1 large ripe pineapple (4 to 5 lbs.), peeled and cut into 8 round slices

1 cup lightly packed fresh coriander (cilantro) leaves

Large, washed nontoxic green leaves such as ti or aralia (optional)

1 cup dry unsweetened flaked coconut

1 cup coarsely chopped mango chutney

3 medium-size firm-ripe bananas, peeled and thinly sliced

1 tablespoon lemon juice Pickled onions (recipe follows)

1 cup (or 1 jar, 12 oz.) macadamia nuts or peanuts, coarsely chopped

2 limes, cut into wedges Small hot dried red chilies, whole or crushed

In a heavy plastic bag, combine 1 cup of the curried coconut cream sauce and the drumsticks; seal bag. In another heavy plastic bag, combine 1/2 cup of the curried coconut cream sauce and the shrimp; seal bag. Turn bags to distribute sauce evenly, then put them in a pan and refrigerate at least 4 hours or as long as overnight; turn bags once or twice.

Pour drumsticks from bag and lay side by side in a greased 9- by 13-inch pan. Bake, uncovered, in a 350| oven until meat is no longer pink in thickest part (cut to bone to test), 35 to 40 minutes. Let the drumsticks stand until cool enough to touch. (If cooked ahead, chill, covered, as long as overnight; let come to room temperature and continue.)

Thread 3 or 4 drumsticks on a pair of bamboo or slender metal skewers (align skewers parallel), alternating chicken with green onion pieces; repeat until all chicken is on skewers.

Also thread 5 shrimp, alternating with pieces of green onion, on parallel skewers. Repeat until all shrimp and onion are on skewers.

To prepare barbecue, measure out enough charcoal briquets to cover the fire grate in a single solid layer. Mound briquets and ignite; when spotted heavily with gray ash, in about 20 minutes, spread coals out in a single layer.

Place grill 5 to 6 inches above hot coals. Lay skewered chicken on grill and cook until richly browned, about 15 minutes; turn as needed.

After chicken has cooked 10 minutes, grill the skewered shrimp until they turn pink and feel firm when pressed, 3 to 5 minutes; turn once or twice.

Meanwhile, warm reserved curry sauce in a 2- to 3-quart pan over medium heat (on the barbecue, if there is space), stirring frequently. If you like, pour sauce into a serving bowl.

On a large platter, arrange rice on one side and pineapple slices on another; garnish with a few cilantro leaves. Present the chicken and shrimp on top.

If desired, line a tray or flat basket (big enough to accommodate the platter and all the condiments) with leaves, then set the platter on it. Place separate containers of the curry sauce, coconut, chutney, bananas mixed with lemon juice, onions, nuts, cilantro, limes, and chilies around the platter.

To serve, slide the chicken and shrimp from the skewers onto individual plates with rice and pineapple. Top these foods with curry sauce, then spoon the condiments alongside. For extra heat, cautiously add crushed or freshly crumbled chilies. Makes 8 servings of 2 drumsticks and 5 shrimp each.

Curried coconut cream sauce. Melt 6 tablespoons butter or margarine in a 12- to 14-inch frying pan over medium-high heat. Add 3 large onions, chopped; 3 cloves garlic, minced or pressed; and 2 tablespoons minced fresh ginger. Cook, stirring, until onion is limp, about 15 minutes. Stir in 1/4 cup all-purpose flour, 3 tablespoons curry powder, 1 tablespoon sugar, and 1/2 teaspoon crushed dried hot red chilies; cook, stirring, until hot and bubbly.

Remove from heat and smoothly blend in 4 cans (12 to 14 oz. each) unsweetened coconut milk (sold in Asian markets and specialty supermarkets); thaw if frozen. (An alternate for canned coconut milk is cream with coconut extract--directions follow. Or you can make milk with unsweetened flaked coconut and water; see page 228 of the April 1984 Sunset.)

Bring coconut sauce to a boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer gently, stirring often, until sauce is reduced to 6 to 6 1/2 cups, 15 to 20 minutes. Season to taste with salt.

Use sauce as directed in Hawaiian-style curry, preceding. If made ahead, cover and chill as long as overnight; reheat, if specified.

Cream with coconut extract. Mix 1 tablespoon each sugar and coconut extract (sold in the spice section along with vanilla) with 6 cups (1 1/2 qt.) half-and-half (light cream).

Pickled onions. Thinly slice 2 large red onions (or use mild white Maui or Washington Walla Walla onions, if available) and separate into rings. Mix with 1 1/2 tablespoons salt. Knead onions with your hands until they are limp. Put onions in a colander and rinse thoroughly with cold water; drain. Mix onions with 1/4 cup each sugar and white wine vinegar. Serve, or let stand at room temperature up to 8 hours, or chill as long as overnight.

Photo: In Hawaii, whole prawns, fresh from a Malihini-style curry marinade, are skewered, then cooked over hot coals

Photo: Hawaii-style curry, served from the barbecue, is the feature attraction at this lanai party. Skewered grilled chicken and shrimp marinate first in the curry sauce; more sauce goes with the rice and pineapple. Island favorites dominate condiment choices (counterclockwise from shrimp): fresh pickled onions, macadamia nuts, coriander, limes, bananas, mango chutney, coconut, chilies
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Aug 1, 1984
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