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Kini Zamoras Kim Chee Potato Mac Salad

Designer Kini Zamora joins us on the Cooking Hawaiian Style set with a local must-have,  potato macaroni salad made island style with kim chee. Growing up in Hawaii I have heard different stories on the origins of macaroni and potato salad and how it became such an integral part of our plate lunches. Some say WWII soldiers introduced it to us.

 

I heard the Japanese and the Koreans did during the plantation days in late 1800’s. Whoever introduced it to Hawaii first deserves a big mahalo because what would a plate lunch be with out our macaroni potato salad?  This is one for your next hamburger steak, loco moco or plate lunch creation.


Posted By: As Seen on OC16
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Ingredients: Print   Add to cart
US Metric

6 potatoes, cooked
6 boiled eggs (shredded)
1 cup kim chee, minced
1 cup macaroni, cooked
2 1/2 mayonnaise
1/2 onion, chopped
Salt
Pepper


Cooking Process:

Once potatoes, macaroni and eggs have been cooked, allow them to chill in the refrigerator for at least 2-3 hours. Once completely chilled, add macaroni to a large mixing bowl.

 

Cube and add potatoes, grated eggs, kim chee and mayonnaise. Gently mix all of the ingredients together, season with salt and pepper to taste and serve chilled.

 

Before serving, test and adjust seasoning and add additional mayonnaise if necessary and according to your preference.

 

Watch Kini Zamora’s episode on Cooking Hawaiian Style on OC16 channels 10 &1012. You can also watch episodes of Cooking Hawaiian Style nationwide via LifeStyle Network, Roku and Hawaiian Airlines in-flight entertainment.

how to serve:

Before serving, test and adjust seasoning and add additional mayonnaise if necessary and according to your preference.

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