Adventures
in kim chee

These are the recipes for dishes prepared by Mike Irish, president of Halm's Enterprises and Park's Brand Products on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.

Halm's kim chee dip

From Mike Irish

1 8-ounce block cream cheese, softened
1 12-ounce bottle Halm's Won Bok Kim Chee, chopped
1 stalk green onions, chopped, optional

In a mixing bowl, add softened cream cheese and mix with a wooden spoon. Add kim chee juice from the bottle to desired consistency. Add chopped kim chee and green onions, stir to combine. Serve chilled with crackers or chips.

Halm's kim chee stir fry

From Mike Irish

1 teaspoon vegetable oil
1 onion, sliced
1 can Spam, julienned
1 12-ounce bottle Halm's Won Bok Kim Chee, drained and roughly chopped
1 1-ounce bottle Halm's Head Cabbage Kim Chee, drained
1/2 cup Man Nani BBQ Sauce

Heat oil in wok. Add onions and saute until softened. Add Spam and saute. Add drained kim chee and BBQ sauce and mix. Simmer 3 to 5 minutes to heat. Serve immediately over hot rice.

Halm's kim chee pasta salad

From Mike Irish

1 16-ounce package linguine, broken into thirds, boiled in salted water with dash of oil until al dente
1 12-ounce bottle Halm's Won Bok Kim Chee, julienne cut
1 10-ounce bottle Halm's Cucumber Kim Chee, chopped
1 6.5-ounce block kamaboko or imitation crab meat, julienne cut
1/4- to 1/2-bottle Tropics Oriental Salad Dressing

Mix all ingredients, chill and serve.