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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
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Recipes on this Page
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TURTLE BAY HILTON
EXECUTIVE CHEF: Daryll Hersche
Airdate: September 1, 1996
Chicken & Seafood Jambalay
Makes 4-6 portions STEP ONE INGREDIENTS 2 whole bay
leaves 1 1/2 tsp salt 1 1/2 tsp cayenne 3/4 tsp thyme leaves 1 tsp oregano 2 tsp
black pepper 2 1/2 Tbs olive oil 2/3 cup diced smoked ham 1/2 cup Portuguese
sausage 1 1/2 cup chopped onions 1 cup chopped celery 3/4 cup green bell peppers
(diced) 1/2 cup chicken (cut into bite-size pieces) 1 1/2 tsp minced garlic, 4
medium tomatoes (peeled and chopped) 2 cups basic chicken broth 1/2 cup green
onion (chopped) 2 cups uncooked rice (preferably converted) STEP TWO
INGREDIENTS 16 pieces medium raw shrimp 12 pieces medium size clams 1 tsp
garlic 1 Tbs butter 1 oz white wine STEP ONE Combine the seasoning
ingredients in a small bowl. In a 4 quart sauce pan, heat the olive oil. Add the
Portuguese sausage and saute for 3 to 4 minutes, then add the chicken and do the
same. Add the remainder of the ingredients, with the exception of the chicken
broth and rice, and cook for 3 to 5 minutes. STEP TWO (While Step One is
cooking start to prepare Step Two in a separate pan.) Melt the butter, then add
the garlic (be sure not to brown the butter or garlic.) Add the shrimp and clams
and cook till done, 3 to 5 minutes. Take 1 cup of the liquid from the pan and
add it to Step One, along with the chicken broth and rice. Cover the pan and
cook in the oven at 350 degrees for 30 minutes. To serve, place the rice in a
deep dish and place the clams and shrimp decoratively on top.
BREAD PUDDING
10 whole eggs 1 pound loaf French bread 1 quart milk 1 cup granulated
sugar 1 Tbs ground cinnamon 1/2 cup raisins 1/4 cup powdered sugar 2 ounces
butter METHOD: Butter the cake pan completely. Cut the French bread into
11/2 inch cubes and place in the cake pan with the raisins. In a mixing bowl,
mix the eggs, sugar, cinnamon and milk into a smooth liquid and pour over the
bread evenly. Bake in the oven at 350 for approximately 20 to 25 minutes. Let
set for 5 minutes. Bread pudding can be taken out of the mold complete or by the
piece. Serve warm and dust with powdered sugar. Bread pudding goes well with all
fruit sauces.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SINGHA RESTAURANT
Airdate: September 8, 1996
Fresh Ahi Katsu with Wasabi Curry Sauce
and Fresh Mango Tomato Salsa
Serves 4 8 ounces fresh Ahi block 2 sheets nori 1 cup tempura
flour 1/2 cup bread crumbs 1 Tbs Furikaki 1 Tbs chopped mac nuts vegetable oil
to fry the fish Wrap the Ahi with the nori then dip in the tempura batter and
bread crumbs. Quickly deep fry so it is crispy on the outside but still raw on
the inside. Slice thinly. Serve with fresh mango, tomato salsa and curry sauce.
Ingredients for salsa: 1 Tbs diced ripe mango 1 Tbs diced tomato 1 tsp
chopped onion 1 tsp chopped Chinese parsley 1 tsp lemon juice salt and Tabasco
to taste Mix all of the ingredients together. Served on the side. Ingredients
for curry sauce: 1/4 tsp curry paste 1/2 cup coconut milk 1/2 Tbs fish sauce
dash of sugar to taste Saute curry paste with coconut milk, bring to a boil then
simmer until the sauce is thicker for about five minutes. Add sugar and fish
sauce.
Sweet Sticky Rice with Ripe Sweet Mango
Serves 4-6 1 cup sticky rice 3/4 cup coconut milk 1/4 cup sugar 4
Panung leaves or Pikake salt to taste 4 ripe mango Soak the sticky rice in warm
water for about 2-3 hours, and then steam for about 20 minutes. In another pan,
boil the coconut milk with the sugar, salt and panung leaves until the sugar is
melted. Add the hot sticky rice. Mix coconut milk and sticky rice. Serve with
slices of ripe mango.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SEA FORTONE RESTAURANT
Airdate: September 15, 1996
SAUTEED SEA BASS FILLET
1 lb. SEA BASS FILLET STRAW MUSHROOMS SNOW
PEAS 4 slices GINGER 1 Tsp. MINCED GARLIC 1/2 Tsp. SALT 1/2 Tsp SUGAR CORNSTARCH
CHICKEN BROTH DIP SEA BASS IN BOILING WATER FOR 20 SECONDS. DRAIN AND ALLOW TO DRY.
BOIL SNOW PEAS AND STRAW MUSHROOMS, BEING CAREFUL NOT TO OVERCOOK. HEAT ONE CUP OF
COOKING OIL IN WOK. PLACE SEA BASS FILLETS IN WOK FOR 30-40 SECONDS. PLACE STRAINER
OVER LONG POT. POUR ENTIRE WOK WITH OIL AND SEA BASS INTO STRAINER. LET STAND UNTIL
THE OIL DRAINS FROM SEA BASS. USING THE SAME WOK (OILED) AT MEDIUM HIGH SETTING, ADD
GARLIC AND SLICED GINGER. THEN ADD THE VEGETABLES AND SEA BASS FILLET. NEXT, ADD
SUGAR, SALT, AND COOKING WINE (SAKE). STIR FRY FOR 1 MINUTE, ADD CHICKEN BROTH AND
CORN- STARCH. ENJOY!
STEAMED OYSTERS ON A HALF SHELL
12-16 OYSTERS 2 Tbs COOKING SAKE 2 tsp BLACK BEAN, SMASHED
1 tsp MINCED GARLIC 1/2 tsp SUGAR 1/4 tsp SALT 1/4 tsp SOY SAUCE GREEN ONIONS RED
PEPPERS, SHREDDED CHICKEN BROTH HEAT 2 Tbs. COOKING SAKE THEN TURN TO MEDIUM HEAT.
ADD IN THE FOLLOWING ORDER, SMASHED BLACK BEAN, GARLIC, SUGAR, SALT, SOY SAUCE,
DICED GREEN ONIONS, SHREDDED PEPPERS AND CHICKEN BROTH. POUR OVER OYSTERS ON THE
HALF SHELL, PLACE IN STEAMER AND STEAM FOR 1O MINUTES.
PEPPER STEAK
1/2 cup COOKING OIL 10 oz STEAK SLICES 1/2 BELL PEPPER,
DICED 1/2 MAUI ONION 1/2 tsp BLACK PEPPER 1 tsp COOKING SAKE to taste SALT & SUGAR 1
tsp SOY SAUCE CHICKEN BROTH CORNSTARCH DARK SOY SAUCE FOR COLOR (optional) USING 1/2
CUP COOKING OIL, PAN FRY THE STEAK SLICES UNTIL MEDIUM DONE. DRAIN THE OIL FROM THE
PAN. USING 1 TBS. OF THE OIL, COOK BELL PEPPER AND ONION FOR 30 SECONDS. ADD STEAK
SLICES, SALT, SUGAR AND SOY SAUCE. COOK FOR 30 SECONDS OR MORE, DEPENDING ON HOW YOU
LIKE STEAK PREPARED. ADD CHICKEN BROTH AND CORNSTARCH. ENJOY!
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
KOBE STEAK HOUSE
CHEF: Mr. Oku (Oku-San)
Airdate: September 22, 1996
DYNAMITE SUSHI
Serves 4 SAUCE 4 cups mayonnaise 1 tsp soy
sauce 2 tsp Tobiko (flying fish egg) 1/2 lemon SEAFOOD 12 pcs. scallops 4 pcs.
shrimps (peeled/deveined) 4 pcs. crab leg meat 1 pc. zucchini (sliced into morsels)
6 pcs. large mushrooms (sliced into 4 parts) In a bowl, mix mayonnaise, soy sauce,
tobiko, and lemon juice. Partly boil seafood to almost well done. In a casserole
dish, put sliced zucchini and sliced mushrooms topped with the seafood above. Glaze
it with the sauce until all parts are covered. Put in the oven on high heat (500
degrees) for about 3-4 minutes or until top part or sauce turns a dark golden brown.
GINGER SAUCE
(1 Gallon) .6 lbs peeled ginger root (sliced julienne 1/8" thick) .25 gal
soy sauce .25 gal cotton seed salad oil .25 gal white vinegar 2 lbs peeled white
onions (sliced into 8 parts) 4.8 oz sugar Mix oil, soy sauce, and sugar in a bowl.
Put the rest of the ingredients in a blender and add the mixed soy sauce, oil, and
sugar mixture. Blend until thoroughly mixed.
MUSTARD SAUCE
(1 Gallon) 12 oz. sesame seed .25 gal cotton seed salad oil .5 gal
soy sauce 2 lbs peeled white onions (sliced into 8 parts) 4.8 oz sugar 8 oz half &
half cream 1 quart regular milk .25 oz yellow Coleman Mustard Part A Mix soy
sauce, oil, and sugar in a bowl. Add sesame seed. Put the above in a blender with
the sliced onions. Blend until smooth. Put the blended parts into a bowl. Part B
Mix half and half cream, milk, and mustard in a bowl and whip slightly . Part C
Mix A and B.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
PRINCEVILLE HOTEL
CHEF: SHAWN MINDRUM
Airdate: September 29, 1996
WARM GOAT CHEESE WILD
GREEN SALAD WITH SLICED APPLES AND TOASTED PINENUTS
1 Lb Wild Greens (cleaned and dried from all
water) 1/2 Cup Chopped Pancetta 1/4 Cup Toasted Pinenuts 1/4 Cup Julienne Tomatoes
(no seeds) 6 Oz Goat Cheese 1 Large Onion, finely diced 1 Cup Sherry Wine Vinegar
1/2 Cup Extra Virgin Olive oil 2 Ea Green Apples (seeded and sliced thin) In saute
pan, saute pancetta and onion 2-3 minutes. Drain of any oil that may come from the
pancetta. Deglaze with sherry vinegar, saute 30 seconds more, remove from heat. In a
mixing bowl add all remaining ingredients and mix well, then add the pancetta
mixture and freshly ground black pepper and a pinch of salt. Watch the salt, the
pancetta can be salty.
FIRE ROASTED LAMB CHOPS WITH TOASTED CORIANDER AND FENNEL SEED
CORIANDER FENNEL SEED DUST (DRY RUB) 14 Oz Whole Coriander
Seeds 28 Oz Whole Fennel Seeds 15 Cloves Star Anise 9 Pcs. Whole Cinnamon Sticks 3
Tbs. Ground Cumin 3 Tbs. White Granulated Sugar 3 Tbs. Freshly Ground Black Pepper 2
Tbs. Kosher Salt Toast coriander, fennel, star anise and cinnamon sticks 3-5
minutes. Remove from pan to prevent further cooking. Grind in coffee grinder while
seeds are still warm. Combine all ingredients well.
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