A Korean-style Curry To Treasure
Wednesday - December 03, 2008
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Mihye Cortese, owner of Antiques and Treasures in Kailua, has always had the dream of owning a beautiful tea house and writing poetry. She envisioned writers, artists and musicians gathering together and wanted to write poetry that could touch the hearts of others as it touches hers when she reads the great poets.
Mihye came to the United States when she was 14 years old when her father, a medical doctor in Korea, brought his family here. Although being a poet eluded her, she always kept fond memories of visiting beautiful tea houses in Korea.
She opened Antiques and Treasures (in Kailua just across from Cinnamon’s restaurant) to surround herself with antiques, books, art and beautiful things, and is always the vigilant hostess constantly asking people whether they want tea, water or coffee.
Antiques and Treasures is a wonderful shop filled with just about everything, both antique and vintage, to newer items, featuring Hawaiian art and gifts, jewelry, dolls, teddy bears, fine china and glassware, and vintage clothing, to name just a smattering. As an added bonus, they also do jewelry repair and sizing. If you are looking for an unusual gift, this is the place to find it!
Mihye is married to Anthony, a retired submariner, and they have a daughter Christina, 13, who attends Le Jardin Academy.
Mihye is having an open house Dec. 6 and 7 as a thank you to her customers, and invites everyone to stop by for pupus. Here are few recipes she has graciously shared with me for MidWeek readers to enjoy.
MIHYE’S YUMMY CHICKEN CURRY
* 1 pound boneless, skinless chicken breast, cut up into cubes
* 5 medium onions, diced
* 5 green bell peppers, diced
* 5 celery stalks, diced
* 1 bottle curry powder
* S&B golden curry sauce mix (two mild and two hot)
* 3 frozen or fresh mangoes, diced
* 1 fresh pineapple, cubed
* 2 apples, diced
* 1 can coconut milk, may use low-fat or fat-free or omit, if desired
* 4 medium potatoes, cut up
* 5 carrots, cut up in chunks
In a pan, sauté onion and chicken in a small amount of olive oil until cooked. Add all other ingredients except S&B curry sauce mix and coconut milk. Add 1 cup water and cook on medium heat until potatoes and carrots are tender, stirring often. Add coconut milk and S&B curry sauce mix. Serve over cooked white or brown rice.
Makes about 10 servings.
Here are Korean snacks good for holiday parties:
DRIED PERSIMMON WITH WALNUTS
* dried persimmon (found in Korean supermarkets)
* walnuts
Remove seeds, stuff with walnuts, roll up and slice into rounds.
KOREAN PUMPKIN SNACK
Cut kabocha pumpkins into four or eight pieces.
Cook kabocha pumpkins (steam it or cook it in boiling water). Mix with honey. Make into round balls.
BEAN SNACK
In a pan without oil, cook (roast) black or soy beans until cooked.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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