The Wonderful World of Our Disney Vacation, Part 3: More Magic Kingdom

Monday:  The morning started, as practically every morning did, with breakfast brought in by Mama, who often woke up with (was awakened by?) Bud.  We had Kona coffee (too strong for me, unless iced and sugared) and Tonga Toast, which is like Bananas Foster in stuffed French toast form.  Sis and Bud had waffles, eggs, sausage, bacon, or the like.  Some mornings we had pastries--sticky cinnamon buns, macadamia sweet rolls, cherry danishes.  A great way to start the day.  Right after our scheduled wake-up call from Stitch and Mickey ("Get Moving!" Stitch screeches.)

We spent a full day at Magic Kingdom on Monday, starting with Pirates of the Caribbean--there were no lines.  Literally not a single person in front of us.  I felt like we should just stand there for awhile to give the kids a sense of what WDW is usually like.  The ride has changed some since the movies it inspired; Sis didn't like it that much (more darkness.)  She liked Tikki Room much better, which also had absolutely no line, and which had changed from the original but was changed back.  I saw the updated version 12 years ago--it was awful--and I'm glad to see the new old version.  Then we rode Aladdin's Magic Carpet ride, with the spitting Golden Camel.  Sis drove my carpet, furiously maneuvering us up and down, up and down.  I got spit on twice!  According to legend, I apparently get 12 years of good luck!  Sis loved this ride and thought of it often; we rode it again on Friday.

We spent a long time waiting to meet Merida at her fortress enclosure, flying the Scottish flag, near the Castle.  She signed their books, took photos, an the kids even got to shoot some arrows.  It was an early encounter with character meetings (our actual first was with Marie from Aristocats when we first entered the park; they were so excited though neither had seen the movie!).  I liked seeing her space, decorated much like the movie, complete with family tapestry.

Off we went, eventually, to Cinderella's Castle for our special Princess lunch.  First, we had pictures with Cinderella and authographs, then were escorted to our table.  As we ordered and ate--roasted vegetable gnocchi for me, beef tenderloin for Sis and Mama, and I forget what for Bud, plus key lime raspberry cheesecake and flourless chocolate--more princesses came to our table for photographs and autographs--Snow White, Aurora (Sleeping Beauty), Jasmine, and Ariel.  I was surprised at how excited the kids were, especially not being big princess fans.  I also thought they might have been too old to get caught up in believing in the characters.  I was wrong.  We went to four (or was it five?) character dining experiences and they loved every one.

After riding the new Ariel ride--traditional storytelling format but new animatronic technology (looks like flexible silicon instead of stiffer material for the skin and such)--we headed back to the hotel, exhausted.  After a rest, Mama took the kids to the arcade in the Polynesian.  We ate dinner in our room from the resort restaurant, Captain Cook's.  I had simple baked-in-a-bag Mahi-Mahi (ok, not vegetarian, but I'd had their veg noodles and salad a few times already, and, good as they were . . . I also liked the tofu noodles at Kona Cafe), which I really liked.  Firm but not fishy/oily.  Bud had sushi and Hawaiian flatbread (ham pineapple pizza).  Sis had chicken fingers.  Mama had a pork sandwich, I think (she worked her way through the menu.)

Then we went out to the Electrical Light Parade.  Oh, that music.  Can you hear it?  For once, Mama got teary right alongside me!  Even more so when her favorite, the giant Pete's Dragon Elliott showed up.  Some of it's changed--the big fairy is gone and a few other things--but it's still bright and cheerful and wonderful.  The kids were mesmerized, none more so than Sis when the White Rabbit came over to her, sitting on a curb in front of Town Hall, and gave her a High Five!

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Tonga Toast

Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar
2 teaspoons cinnamon

Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled

Instructions:
For cinnamon-sugar:
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For batter:
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga toast:
1. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

from Disney Food Blog

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