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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Recipes on this page
BAMBOO STEAMED ISLAND SNAPPERTANGLED TIGER PRAWNS
with Chili-Garlic Cilantro Sauce
OPAKAPAKA SAUTEED WITH FENNEL IN SALSA VERDE
W/ SAFFRON GNOCCHI IN A TOMATO GARLIC BUTTER SAUCE
AHI KATSU
Flank Steak With Chimichurri
Gallo Pinto
Lemon Pepper Crusted Sea Scallops on a
Salad of Fresh Waimea beans and Tomato Roasted Red Pepper Coulis With
Basil
Satay Marinated Chicken on a Skewer
Airdate: August 4, 1996
BAMBOO STEAMED ISLAND SNAPPER
6 (2 oz pieces) Onaga, Uku or Opakapaka fillet
6 large Tiger Prawns 21/25 peeled, deveined and tail on
6 pieces Baby Bok Choy
3 pieces Shiitake mushrooms dried, soaked and cut in half
2 pieces Lup Cheong (Asian sausage) sliced
1 block tofu firm cut into triangle pieces
1 piece fresh ginger sliced julienne
3 pieces green onion sprigs sliced
3 sprigs Chinese parsley
2 tablespoons soy sauce
1 tablespoon peanut oil
Method:
Slice the snapper into 2 oz pieces leaving the skin
on. Blanch the baby bok choy in hot water for 30 seconds and
cool in ice water. Slice the tofu into 1/2 inch thick triangles.
Arrange the blanched bok choy, sausage, shrimp and mushroom
on the tofu and top with a slice of snapper. Place on a platter
that will fit into the bamboo steamer. Top fish with the
ginger slices. Cover and steam for about 5-7 minutes. Heat
the peanut oil and drizzle with soy sauce over the fish.
Garnish with the green onion slices and Chinese parsley.
TANGLED TIGER PRAWNS
with
Chili-Garlic Cilantro Sauce
6 large Tiger Prawns 21/25 peeled, deveined and tail on
2 oz shredded phyllo dough (Kataiei)
GARNISH
4 oz mixed island greens
1/2 oz daikon, shredded
1/2 oz carrot, shredded
2 sprigs Hawaiian ogo
2 slices pineapple 1/2 inch thick (with skin on)
1 teaspoon chopped macadamia nuts
1 pinch black sesame seeds
1 pinch dried chili pepper flakes
2 oz chili-garlic cilantro sauce (recipe follows)
Method:
Thread prawns on bamboo skewers, wrap with phyllo
shreds. Deep fry in 350 degrees oil 1 1/2 - 2 minutes until
light brown. Serve with garnish and sauce.
CHILI-GARLIC CILANTRO SAUCE:
1 cup sugar
1 cup rice wine vinegar
2 teaspoons chili-garlic sauce
1 pinch Hawaiian salt
1 tablespoon chopped Chinese parsley
Method: Combine all ingredients except the parsley and boil
for 2 minutes. Let cool and add the parsley.
To assemble: Place the pineapple slices
on serving platter. Top with the greens, daikon, carrots
and ogo. Place the shrimp skewers on the sliced pineapple.
Drizzle with the sauce and sprinkle with nuts, sesame seeds
and chili flakes.
Send questions, comments, suggestions to suresave@suresave.com
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Airdate: August 11, 1996
OPAKAPAKA SAUTEED
WITH FENNEL IN SALSA VERDE
WITH SAFFRON GNOCCHI
IN A TOMATO GARLIC BUTTER SAUCE
8 oz. Opakapaka Filet
1 head Fennel (cut julienne style)
1 Tbsp Olive Oil
1 cup White Wine
1 cup Flour
pinch of Salt
pinch of White Pepper
SALSA VERDE
1 bunch Italian Parsley
2 tbsp Capers (Rinsed and Drained)
1 clove Garlic
3 Anchovy Fillets
1/2 cup Olive Oil
3/8 cup Lemon Juice
pinch of Salt
SAFFRON GNOCCHI
6-8 oz. Potato (1 Large Baking)
1 oz. Flour
1 Egg
pinch of Saffron
to taste Salt & Pepper
TOMATO GARLIC BUTTER
2 Roma Tomatoes
2 Tbsp Unsalted Butter
1 clove Garlic
INSTRUCTIONS FOR GNOCCHI:
1. Cook potato in boiling salted water for about 20 minutes.
Peel and mash potato, then mix with flour, salt, pepper,
saffron and egg. Mix thoroughly. Use two spoons to shape
the paste into small round portions. Drop them into boiling
salted water, and leave to simmer for 6-8 minutes. Drain
the gnocchi and place them on a cloth.
2. Saute opakapaka in olive oil with fennel for 4 minutes,
add white wine and cover for another 3-4 minutes. Add pinch
of salt and white pepper.
3. Place salsa verde on the bottom of plate and place opakapaka
and fennel on top. Saute cooked gnocchi in tomato garlic butter
and garnish with deep fried fennel leaf.
AHI KATSU
Yields 4 Servings
2
8 oz. Sashimi Blocks
2 nori Wrappers (For sushi)
1 package Kizami (Red Pickled Ginger)
1 bunch Spinach (Blanched)
1 large Carrot (Cut Julienne Style)
3 Eggs
1/4 cup Milk
As needed Panko
SALAD
1 head Won Bok
1 each Red, Yellow, Green Bell Pepper
1 cup Mesclun Mix
GINGER DRESSING
2 cups Salad Oil
1 cup Rice Wine Vinegar
1/2 cup Sugar
1/4 cup Finely Grated Ginger
wasabi DRESSING
1 cup Mayonnaise
1/4 cup Honey
To taste
wasabi Powder
METHOD:
1. Vertically slice wide side of Sashimi block about 1/8"
thick. Do not cut all the way through, leave about 1/8" at
the bottom. Put slices to the side. Slice block on bottom
at the same thickness. Keeping knife perpendicular and level
with cutting board continue to cut and roll. Put aside
blanched spinach and julienne carrots. Drain kizami and
spinach of all liquid. Cover ahi with spinach and place ginger
and carrots at the bottom edge and roll tightly. Roll ahi
with everything in it in nori.
2. Whisk eggs and milk together. Dust ahi roll with flour. Dip
in egg mixture. Roll in panko.
3. Sear roll in oil for a brief period of time turning frequently
making sure not to cook the ahi.
4. Salad Instructions: Slice won bok and peppers 1/8² and toss
with ginger dressing.
5. Place salad in the center of the plate. Slice ahi katsu
1/2" thick and place on salad.
6. Garnish with
wasabi dressing and sprinkle with rest of ginger.
Send questions, comments, suggestions to suresave@suresave.com
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Airdate: August 18, 1996
Flank Steak With Chimichurri
from
"Nuevo Latino" by Douglas Rodriguez
6 Flank Steaks (about 8 ounces each trimmed)
FRESH CILANTRO ADOBO (MARINADE)
11/2 cup fresh cilantro (leaves and stems)
3 bay leaves
2 tsps ground cumin
2 tsps dried oregano
2 tsps dried thyme
2 tsps pepper
1 Tbsp salt
1/2 cup coarsely chopped white onion
1/4 cup coarsely chopped garlic
1 cup distilled white vinegar
1/2 cup vegetable oil
CHIMICHURRI
6 cloves garlic
3 bay leaves
2 jalapeno chilies, coarsely chopped, with seeds
11/2 Tbsp salt
1/2 cup finely minced fresh parsley
1/4 cup finely minced flat-leaf parsley
1/4 cup finely minced fresh oregano leaves
1/4 cup distilled white vinegar
1/3 cup extra virgin olive oil
1)
Combine the adobo and the flank steaks in a large
bowl, Cover and let marinate in the refrigerator for
about 3 hours. Turn the steaks over occasionally.
2) To prepare the chimichurri, mash the garlic, bay
leaves, jalapenos and salt with a mortar and pestle
until a smooth paste is formed (or you can puree with
a small amount of vinegar in a blender). Transfer to a
mixing bowl and add the herbs. Whisk in the vinegar and
olive oil until well mixed and set aside.
3) Meanwhile, grill the steaks over a hot flame for about
3 minutes per side for medium, or to the desired doneness.
Serve the steaks with accompanying Gallo Pinto dish and
pour the chimichurri on top of the steaks.
Gallo Pinto
from
"Nuevo Latino" by Douglas Rodriguez
1/2 cup dried red kidney beans, soaked overnight
2 bay leaves
1 tsp dried oregano
4 slices bacon, cut into 1/2 inch pieces
3 Tbsp diced onion
3 Tbsp seeded and diced red bell pepper
1/2 cup diced ham
3 cloves garlic, squeezed through a garlic press
2 Tbsp tomato paste
1 tsp ground cumin
Salt to taste
2 cups water
2 cups long grain white rice
1) Place the beans and their soaking water in a large oven
proof pot or saucepan, adding more water if necessary to
cover. Add the bay leaves and oregano, and bring to a boil.
Reduce the heat and simmer the beans until just tender,
1 to 11/2 hours.
2) About 15 minutes before the beans have finished cooking,
saute the bacon in a dry skillet over medium-high heat until
crispy. Stir in the onion, bell pepper, and ham. Saute for
another 5 minutes. Stir in the garlic, tomato paste, cumin,
and salt. Cook for another 2 or 3 minutes.
3) Preheat oven to 325 degrees.When the beans are tender, stir
in the sauteed bacon mixture and the water. Bring to a boil
and add the rice. Reduce the heat to medium and cook for
10 minutes, until most all of the water has evaporated.
4) Remove the saucepan from the heat and place a sheet of
foil or a lid over the pan. Transfer to the oven to bake for 25
minutes. Enjoy!
Send questions, comments, suggestions to suresave@suresave.com
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Airdate: August 25, 1996
Lemon Pepper Crusted Sea Scallops on a
Salad of Fresh Waimea Beans
and Tomato
Roasted Red Pepper Coulis With Basil
4 servings
INGREDIENTS
16 pieces Sea Scallops, rinsed
1/2 lb Yellow Wax Beans
1/2 lb Green Beans
2 pieces Yellow Tomato, cut into strips
COULIS
2 Tbsp Lemon Pepper
1 piece Red Bell Pepper, roasted, peeled and seeded
1/4 cup Chicken Stock
Fresh Basil
1 Tbsp Lemon Juice
1/4 cup Olive Oil
DRESSING
1/2 cup Olive Oil
1 Tbsp Shallots, chopped
2 Tbsp Red Wine Vinegar
1/2 Tbsp Fresh Chives, finely chopped
Cut the stems from the beans and blanch in rapidly
boiling salted water for one minute. Ice down
immediately to keep them crispy. Set aside.
COULIS: Roast the red bell pepper over open
flame or in hot oven until skin gets black. Shock in
ice water and peel. Cut in half and take out seeds.
Place in blender with chicken stock, lemon juice,
and olive oil. Season to taste with salt and pepper.
DRESSING: Mix all ingredients vigorously in a bowl.
TO FINISH THE PLATE AND SERVE: Coat scallops with lemon
pepper seasoning and salt. Saute in a pan with a little olive
oil, one minute on each side. Place beans and tomato strips
in the dressing and toss. Divide between four plates, placing
it in the center of plate. Pour coulis around. Put scallops on
top of coulis around the plate.
Satay Marinated Chicken
on a Skewer
Bok Choy and Spicy Peanut Sauce
4 Servings
INGREDIENTS
8 pieces Chicken Breast, cut in half
1 cup Satay Marinade, (recipe below)
4 pieces Baby Bok Choy, blanched
2 pieces Japanese Eggplant, sliced 1/2" thick on an angle
2 cups Spicy Peanut Sauce (recipe below)
SATAY MARINADE
1 tsp Lemon grass, white part, finely chopped
1 Tbsp Ginger, finely chopped
1 Tbsp Shallots, finely chopped
1/2 Tbsp Garlic, finely chopped
1/2 Tbsp Tumeric
1 tsp Chili Paste
2 Tbsp Shoyu
3/4 cup Peanut Oil
Mix all ingredients vigorously together in a bowl or
blender. Skewer chicken pieces, four each on 12"
skewers, and marinate for one hour.
SPICY PEANUT SAUCE
1/2 cup Roasted Ground Peanuts
2 Tbsp Peanut Oil
4 pieces Garlic Cloves, chopped finely
2 tsp Chili Paste
4 Tbsp Tomato Paste
1 cup Chicken Stock
1 tsp Sugar
2 Tbsp Peanut Butter
1/2 cup Hoisin Sauce
1 each Fresh Red Chili Pepper, seeded, thinly sliced
Heat the oil in a small wok, add garlic, chili and tomato
pesto. Fry until the garlic is golden brown, add sugar,
chicken stock, peanut butter, and hoisin sauce. Mix until
peanut butter is dissolved. simmer for three minutes.
Place sauce in four individual dipping bowls and garnish
with red chili pepper and ground peanuts. Serve warm.
TO FINISH THE DISH AND SERVE: Grill skewers in a
low-sided grilling pan on the stove or in the oven ,
turning them every 30 seconds until all sides are brown.
Finish in the oven at 400 degrees, for five minutes. Saute
the baby bok choy and sliced eggplant in a little peanut oil,
season with salt and pepper. Place chicken skewer on plate
with steamed Jasmine Rice. Stand the bok choy upright and
open leaves like a flower. Place eggplant slices next to bok
choy. Serve with peanut sauce on the side.
Heat the oil in a heavy skillet. Cook the lamb in hot oil about
3 minutes for medium rare, longer, if you like it well done.
Place lamb over the salad, and enjoy!
Send questions, comments, suggestions to suresave@suresave.com
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