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Food & Dining // Heart-y Chef
Diana Helfand

Chef’s Salad Will Add Spice To Your Life

Sous chef Joseph Almoguera at the Hawaii Prince Hotel Waikiki sashimi buffet | Diana Helfand photo

Sous chef Joseph Almoguera joined Hawaii Prince Hotel Waikiki and Golf Club early this year, and oversees the evening kitchen operations for Prince Court and assists with banquets.

He was born and raised on Guam and attended Guam Community College. He discovered his passion for working in kitchens while learning about hotel operations in high school. He moved to Hawaii Island in 1999 and relocated to Oahu in 2008.

Chef Almoguera’s culinary career includes John Taiyo’s Cuisine Corporation, Kuakini Health System, Hilton Waikoloa Village and The Fairmont Orchid. He held the position of executive sous chef at Waikoloa Beach Marriott for six years, and under the tutelage of chefs from Japan and Hungary, he learned and refined his technique of ice carving.

When he is not in the kitchen, he enjoys surfing and bodysurfing with his children.

Prince Court restaurant serves contemporary island cuisine prepared with fresh island produce from land and sea. The stunning views of Ala Wai Yacht Harbor and dazzling sunsets from the glass walls make for a wonderful dining experience. The weekend seafood buffet is a feast for the eyes as well as the body. Unlimited crab legs, mussels, oysters, sashimi, salads, hot dishes, a carving station and desserts are enough to tempt any palate.

For more information about the restaurant, visit princeresortshawaii.com or call 944-4494.

Tofu is an abundant source of high-quality protein and a good source of B vitamins. The firm and soft varieties also are a good source of iron. It is low in saturated fat and contains no cholesterol. Generally, the softer the tofu, the lower the fat content.

Chef Almoguera was kind enough to give me this recipe to share with MidWeek readers.

SPICY TOFU SALAD

* 3 blocks firm tofu, cut into bite-size cubes
* 1/4 cup julienne-cut red onion
* 1/4 cup julienne-cut cucumber
* 1/4 cup julienne-cut carrots
* 4 sprigs cilantro, chopped
* 2 tablespoons hoisin sauce
* 1 tablespoon oyster sauce
* 1 tablespoon kim chee powder
* 1/4 teaspoon chili pepper flakes
* salt and pepper, to taste

In a mixing bowl, add all of the ingredients and mix gently, trying not to break up tofu.

Season with salt and pepper and serve on desired dish.

Diana Helfand is the author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking.” heartychef@hotmail.com

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