• 1 cucumber
• 1 daikon radish (medium size)
• 5 tbsp rice vinegar
• 2 tbsp sugar
• 2 tsp sake
• 1 tsp salt 

Directions

• Peel the daikon and slice it into thin, round slices.
• Slice the cucumber to the same thickness.
• Salt the cucumber and daikon slices and wait about 5-10 mins.
• Wash off the daikon and cucumber slices and drain the water through a strainer.
• Mix the vinegar, sugar, and sake in a cup.
• Pour the vinegar mixture over the cucumber and daikon slices.
• Wait at least 15 minutes before serving.

Chicken Squash

Courtesy of Herbert Hoe's 'Ai Pono program

Ingredients

• 1 pound boneless, skinless chicken
• 2 cups long squash, cut in 1-inch cubes
• 1 small round onion
• 1 slice fresh ginger
• 2 cloves garlic, crushed
• 2 teaspoons Hawaiian sea salt
• 2 cups yellow squash or kobacha pumpkin, cut in 1-inch cubes

Directions

• Combine all ingredients except yellow squash.
• Add water to cover ingredients, about 4 cups.
• Bring to a boil
• Lower heat and simmer until long squash is translucent.
• Add yellow squash and simmer 5 minutes more or until tender.
• Makes 5 servings.

Tangy Eggplant, Long Beans, and Cherry Tomatoes with Roasted Peanuts

Ingredients

• 1 1/2 tablespoons Asian fish sauce (preferably naam pla)
• 4 teaspoons sugar
• 2 teaspoons fresh lime juice
• 1/2 pound long thin Asian eggplants (about 2)
• 1/2 teaspoon vegetable oil
• 1/2 pound long beans or other green beans
• 10 cherry tomatoes
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon roasted peanuts

Directions

• In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
• Preheat broiler.
• Cut eggplants crosswise into 1/2-inch-thick slices.
• Lightly brush a small baking pan with some oil and arrange eggplant slices in pan.
• Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total.
• Add eggplant to fish-sauce mixture and toss.
• Have a bowl of ice and cold water ready.
• Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water for 2 minutes.
• Drain beans and transfer to ice water to stop cooking.
• Drain beans well and add to eggplant mixture.
• Halve tomatoes and coarsely chop cilantro.
• Finely chop peanuts.
• Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead.
• Serve vegetables at room temperature sprinkled with remaining peanuts.

Pork with Long Squash Soup

http://kaukautime.blogspot.com/2006/06/easy-pork-tabungao-pork-with-chinese.html

Ingredients

• 2-3lbs fresh pork chops, sliced thin (pork ribs is also good)
• 1 2lb small long squash, peeled, cut lengthwise, then cut into 1/4" slices
• 1/2 round yellow onion, sliced thin
• 1 whole red ripe tomato, halved and sliced thin
• 2 fresh cloves of garlic, crushed, peeled, and minced fine
• 1 whole bay leaf, ripped in half
• 2-4 Tbsp fish sauce (nuoc mam or patis)
• fresh cracked black pepper to taste
• dash MSG to taste (optional)
• 1 Tbsp white vinegar
• fresh cold water
• canola or vegetable oil for frying

Directions

• Heat a 6qt pot with cover
• Add 2 Tbsp canola oil and heat until smoking.
• Add pork and stir fry.
• Brown and cook pork well done about 10-15 mins on high heat.
• Season with pepper and bay leaf while frying.
• Add onions, tomato, and garlic.
• Continue to stir fry until vegetables are translucent and wilted.
• Add additional oil if needed.
• Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer.
• Simmer until meat is tender.
• Add fish sauce, MSG, and white vinegar to soup.
• Add squash to pot and cover.
• Cook until squash is soft.
• Add more pepper and patis to adjust to your taste.
• Serve with white rice.

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