The Wonderful World of Our Disney Vacation, Part 6: Leaving the Magic

Saturday:  Our trip wasn't quite over.  Mama, in her infinite wisdom, had scheduled one last activity before we headed to the airport:  Ohana character breakfast.  Sis and Bud were ecstatic about meeting Stitch, who had become the rock star of our trip.  They traded for any Stitch pin they saw, bringing home more than a dozen.  They had Stitch stuffies. They loved waking up to the Stitch "get moving!" wake-up call.  And now were going to meet him.  We got more leis and had more photos together and began our breakfast of eggs, bacon, sausage, potato wedges, Jumbo Juice (or whatever they called it), Mickey waffles, and my favorite Ohana breakfast bread.  And then Lilo appeared!  Followed by Stitch!  The kids hopped out of their seats and hugged them, smiling ear to ear.  We got autographs and photographs.  Even meeting Mickey and Minnie for the first time right after Stitch wasn't as exciting.  And when they paraded around the restaurant, Sis and Bud did it next to Stitch.  It couldn't have been better.

Vacation was over on a high note.  It's cliche, but we did make magical family memories to last a lifetime (and I've blogged them in detail so I can remember the little bits for years to come!)


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Pineapple-Coconut Ohana Breakfast Bread 

1 3/4 C. Water

1 Egg Yolk

2 T. Shortening

4 1/2 C. High Gluten Flour

1/2 tsp. Salt

1/3 C Sugar

1 T. Instant Yeast

Coconut Mixture

1 C. Crushed pineapple

1 C. Unsweetened coconut

1 C. Sugar

2 T. Cornstarch

Pinapple/Coconut Method

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.

4. Refrigerate for 1 hour.

Bread Method

1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until

dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13" cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

http://allears.net/din/rec_pb.htm



The recipe from Chef Thompson
Kona Pan-Asian Pasta with Shrimp or Chicken (I had it with tofu)
Kona Café Restaurant, Polynesian Resort
Yield: 4 servings

12 ounces Chinese Egg Noodles (or enough for 4 persons)

Kona Asian Pasta – Shrimp/Chicken Marinade Ingredients
1 ¼ lbs. shrimp (or chicken), de-veined and cut into 1 inch size pieces
1 tablespoon Sake
1 teaspoon Lawry's seasoned salt
2 teaspoon cornstarch

Combine and mix well and the bowl, cover with plastic wrap and let it marinate overnight.

Pasta Sauce Ingredients
1 cup water
3/4 cup low-sodium soy sauce
1/3 cup Mirin
1 tablespoon black vinegar (substitute with balsamic vinegar for a subtle difference)
1 teaspoon garlic, finely minced
1 teaspoon shallots, finely minced
1 teaspoon lemon grass, finely grated
2 tablespoon cornstarch

Combine all ingredients in a saucepan, mix well, and bring to a boil. Stir and boil for1 minute. Can be made 2 days ahead of time and refrigerated.

Pasta Dish Ingredients
1 medium onion, julienne 
1 medium carrot, julienne 
4 ounces shiitake mushrooms, julienne 
1 medium red pepper, julienne 
1/2 pounds sugar snap snow peas
2 stalks medium celery, bite-size, cut on the bias
1 small head bok choy, rough chopped into bite size pieces are substitute with Napa cabbage

Boil water and cook egg noodles; while hot, set aside.
Cook shrimp or chicken in a hot wok with a little oil and julienne onion.
When shrimp or chicken is cooked, add remaining vegetables and stir-fry for 1 minute.
Add sauce and egg noodles and stir-fry for 1 minute.

This is a recipe for 4 dinners and most home woks will not fit all in one pan so you may have to divide the items in half to cook.

Or was it:

Ohana Vegan Noodle Bowl

Yield: 4-6 servings

Ingredients:

Miso Broth:

¼ cup red Miso paste

1 ¼ cups mirin

¾ cup sake

2 cups vegetable broth

2 bay leaves

4 black peppercorns

Stir-fry Vegetables:

1 zucchini

1 yellow squash

3 peeled carrots

1 bunch asparagus

1 medium sized red onion

1 red bell pepper

1 yellow bell pepper

¼ cup canola oil

1 tablespoon kosher salt

1 teaspoon black pepper

Asian Barbecue Tofu:

¼ pound extra firm tofu

¼ cup Hoisin sauce

¼ cup ketchup

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Asian garlic chili sauce

1 clove garlic, minced

1 cup corn starch

1 cup canola oil

For Service:

1 ½ pounds Udon noodles

¼ pound BBQ tofu (above)

Vegetable mix for stir-fry (above)

1 pint Miso broth (above)

½ bunch cilantro “a.k.a.” coriander leaves

1 cup Asian garlic chili sauce

Directions:

Miso Broth:

1. In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.

2. Bring contents to a boil and reduce to a simmer for 20 minutes.

3. Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.

Stir-fry Vegetables:

1. Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice.

2. Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices.

3. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:

1. Cut tofu into 1-inch cubes.

2. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic.

3. Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool.

4. Coat tofu with barbecue mixture and set aside for 2 hours.

5. Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.

For Service:

1. Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.

2. Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.

3. Garnish the bowls with the BBQ tofu.

4. Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce

Note : Do not use the tough bottoms of the asparagus in the stir-fry

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http://www.tikimanpages.com/tiki/dining-quick/136-polynesian-recipies