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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
RITZ-CALTON, KAPALUA
Executive Chef: Patrick Callarec
Airdate: June 1, 1997
Moi in Ti-leaves (Lavalu)
Serves 2
12 oz Moi filet (with skin)
4 Large Shiitake Mushrooms
3 Garlic Cloves, minced
2 Tbs Finely Chopped Ginger
1/2 Maui Onion, juilienned
2 tsp Sesame Oil
1 bunch Green Onion, chopped
1 bunch Cilantro
Hawaiian salt
Cracked Black Pepper
1/4 cup Shoyu (Soy Sauce)
6 large Ti Leaves
Heat pan. Add sesame oil. Sear Moi with
skin side down for 2 minutes or until skin is
crisp. Turn over and sear other side until
lightly browned. Remove fish from pan.
Add Shiitake Mushrooms, Maui Onions,
and saute. Add garlic, ginger and stir to
glaze the pan. Add 1/4 cup of shoyu and
reduce. Let sit until reaches room
temperature. Add salt and pepper. Mix
green onion and cilantro together in bowl.
Place ti leaves face down and place fish
on top. Add mushroom mixture and wrap
in ti leaves. Steam for 5 minutes in bamboo
steamer. Serve in bamboo steamer. Cut ti
leaves open and spoon dressing on top
of fish before serving.
Ogo (or Limu) Dressing
2 Kula Tomatoes, peeled,
seeded and diced
1/2 Maui Onion, diced fine
1/2 cup Ogo (seaweed), chopped
1/4 cup Mirin Vinegar
1/2 cup Pon Zu Vinegar (citrus
season sauce)
1/2 cup Salad Oil
1 Garlic Clove, chopped
to taste Hawaiian salt & Black Pepper
In medium bowl, mix Kula tomato
and Maui onion with Ogo. In separate
bowl, mix together mirin vinegar, salad
oil and garlic. Season with salt and
pepper to taste.
Roasted Venison
Paniolo Glaze Poha Berry, Natural Jus
2 Venison chops
Salt & Pepper
1/2 cup Hoisin Sauce
1/2 cup Black Fermented Beans
1/4 cup Orange Juice
2 Tbs Orange Rind
1 tsp Sambal Chili Paste
2 Tbs Shoyu
2 Tbs Honey
1 tsp Brown Sugar
2 Tbs Chopped Cilantro
2 Tbs Chopped Basil
2 Tbs Lemon Juice
3 oz Natural Venison Jus
1 oz Basil Oil
Fresh Vegetable Mixture
2 Red Bliss Potatoes (blanched,
peeled, crushed, mixed with olive oil,
salt, pepper and chopped parsley.)
Rosemary Sprigs
1 Tbs Tomato Concasser
Season venison with salt, pepper and
olive oil. Sear on the grill, cook to rare.
Combine all ingredients listed up to
the venison jus. Puree until smooth.
Coat venison well and cook in oven
to medium rare. Place potatoes in a
small ring and top with tomato concasser.
Place on plate. Cut venison in half and
place on plate with bones resting up
on potatoes. Garnish with mixture
of vegetables, rosemary sprigs, sauce
and basil oil.
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suresave@suresave.com
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Chef: Steven Yoshii
Airdate: June 8, 1997
Butterfish Nitsuke
Butterfish Steak
4 oz Water
Firm Tofu
Round Onion, sliced into 5 pieces
Nitsuke Sauce
1 cup Soy sauce
1 cup sugar
1 oz water
2 tsp fresh ground ginger
Combine all ingredients and
bring to boil.
In frying pan, put 1 piece
butterfish steak, sauce and
4 oz water. Bring to boil
and cook for about 2 minutes.
Add 3 pieces firm tofu (cut
in 24 pieces) and 1 piece onion.
Cook until sauce is thickened.
Misoyaki Butterfish
Butterfish Steak
Vegetable Oil
Marinate Butterfish in misoyaki
sauce overnight.
Misoyaki Sauce
2 cups white miso
1 cup sake
1 cup sugar
1 oz fresh ground ginger
1 oz green onion
Mix all ingredients.
Wash off sauce and dry with napkin. In
frying pan, put 1 Tbs oil and butterfish.
Cook over low-medium heat, 3 minutes
on each side.
SHRIMP TEMPURA
Tempura Batter
2 eggs
6 cups water (ice water)
2.5 cups flour
1 pinch salt
Tempura Sauce
2 cups dashi (1 piece Konbu)
1 cup shoyu
1 cup mirin
1 tsp hondashi
Mix dashi, shoyu and mirin. Bring to a boil,
simmer for 5 minutes, then add hondashi.
Turn off heat, mix and strain.
Peel shrimp, but leave tail on, cut the back
and take vein out. Cut belly 1/3 way through
and starch to keep from shrinking.
Dip fingers in batter and splash on deep fry
oil. Put in plate with napkln lined.
Flour the shrimp, then dip in batter and
roll on fried batter crumbs. Deep fry
in 350 degree fry for 2 minutes and drain
oil on rack or napkin.
Serve with hot tempura sauce.
Send questions, comments, suggestions to
suresave@suresave.com
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SHERATON PRINCESS KAIULANI
Airdate: June 15, 1997
Cold Noodle Salad
5 oz Sun Noodle Ramen
2 oz shredded lettuce
2 oz shredded cucumber
2 oz boiled bean sprouts
3 oz sliced char siu (may substitute
with chicken, turkey or ham)
2 oz boiled shredded carrots
1/2 tomato, sliced
3 stalks Chinese parsley
DRESSING
1/4 cup soy sauce
1/4 cup sugar
1 tsp oyster sauce
1/4 tsp salt
1 tbs white or rice vinegar
1/2 cup chicken broth
1/2 tsp sesame oil
1 tsp lemon juice
Directions: Boil noodles for 5 minutes
then strain. Cool off in ice water.
Decorate plate with tomato slices then
add noodles. Top with shredded lettuce,
cucumber, boiled bean sprouts, sliced
char siu and shredded carrots. Place
items neatly side by side then garnish
with Chinese parsley.
Tan Tan Mein
5 oz Sun Noodle Ramen
BROTH
1 Tbs sesame paste (may substitute
with peanut butter)
1 Tbs soy sauce
1/4 tsp salt
1 1/2 cups chicken broth
1/4 tsp white or rice vinegar
1/2 tsp chili oil
TOPPING
6 oz minced pork (may substitute
with minced turkey, chicken or beef)
2 tbs chicken broth or water
1 Tbs soy sauce
1 tsp sugar
1 Tbs Szechuan sweet soybean paste
1/4 tsp chopped garlic
1 tsp chopped green onion
1 drop sesame oil
1 Tbs salad oil
1/2 tsp chili sauce or chili oil
1 tsp cornstarch and water, mixed
3 oz boiled choi sum
Directions: In a wok or frying pan, heat
oil and cook meat until well done. Add
all topping ingredients except choi sum.
Add cornstarch and water to thicken.
Boil Samen Noodle Ramen for 3 minutes.
In another pot, boil chicken broth adding
sesame paste, soy sauce, salt, vinegar
and chili oil.
Place your broth in a serving bowl then
add noodles. Place finished topping
on noodles and top off with your choi
sum.
Send questions, comments, suggestions to
suresave@suresave.com
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SEAFOOD VILLAGE
Airdate: June 29, 1997
Seafood Nori Spring Roll
(Appetizer - 4 servings)
1/2 lb 31/40 peeled and deveined
Black Tiger Prawns
1/2 cup finely diced bamboo shoots,
squeezed out excess water
8 pieces, seasoned nori Sheets
1 egg
2 Tbs corn starch
Salt, sugar, white pepper to taste
1 cup all purpose flour
1/2 cup corn starch
1 egg
2 tsp baking powder
1/2 tsp salt
1 cup water
1/2 cup oil
10 cups soy bean oil
Wash shrimp; pat dry with paper towel.
Mix shrimp with diced bamboo shoots
and seasoning. Moisten nori Sheets by
dipping into cold water. Fill nori Sheet
with 1/8 of filling, fold 2 sides over and
form into a roll.
Mix flour, corn starch, egg, salt, baking
powder and water together into a thick
paste. Gradually add 1/2 cup oil and
continue mixing until oil is completely
incorporated.
Heat 10 cups of soy bean oil until
temperature reaches 375 degrees. Dip
Nori roll into batter and gently lower into
hot oil, (turn constantly for even cooking.)
Fry until batter becomes gold. Remove
and serve with Honey Mustard Mayonnaise
dipping sauce and or Sweet and Sour Sauce.
Honey Mustard Mayonnaise
1 cup Kraft Miracle Whip
1/3 cup honey
2 Tbs prepared Wasabe
2 tsp melted butter
1/2 cup catsup
1/2 cup cranberry juice
Mix all of above ingredients until smooth.
Sweet and Sour Sauce
1/2 cup white distilled vinegar
1 cup white sugar
1 cup water
1/2 cup catsup
1/2 cup cranberry juice
Mix all ingredients well and pour into sauce pan,
bring to a rapid boil. Thicken with cornstarch.
Maine Lobster Spicy Peppery Salt
1 1/4 lbs live lobster
2 cloves fresh garlic, minced
1 slice of ginger, minced
1 tsp crushed dry chili pepper
1/4 cup confetti of yellow, green and
red bell peppers
2 stalks green onion, diced
1/8 cup cooking wine
1/4 cup corn starch
10 cups oil
Cut lobster into 12 pieces, dust lightly with
corn starch. Heat oil to degrees, add claws
of lobster first, followed by head and body.
Heat wok until hot, add 2 Tbs of oil, minced
garlic, ginger, peppers and green onion. Sautee
for 30 seconds and add cooked lobster,
sprinkle with pepper salt.
Fresh Kakuku Prawns in
Chinese Bean Curd Salad
1 1/2 lbs (10-12 pieces) fresh Kahuku Prawns
4-5 cloves of fresh garlic, crushed
8 pieces, (2 inches )scallion whites
2-3 pieces hot chili peppers
4 pieces fermented bean curds
4 pieces, sliced ginger root
1 cup seafood or chicken broth
to taste: salt, sugar, sesame oil and white pepper
Using scissors, cut away sharp pointed
edge on prawns' head and remove
pinchers. Leave prawns' head and shells
intact but devine by cutting through the
back of prawns by using scissors.
Heat frying pan until very hot and add 3
Tbs of oil. quickly add garlic, ginger
and scallion white; sautee for a couple
of seconds. Add fermented bean curds
and prawns. Sautee for 30 seconds on
each side. Add 3 tsp of cooking wine
and 1 cup of broth. Add chili pepper,
sugar, sesame oil. and white pepper.
Cook for additional 1 minute and
thicken remaining sauce with corn starch.
Send questions, comments, suggestions to
suresave@suresave.com
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SEAFOOD VILLAGE
Airdate: July 27, 1997
Key Largo Shrimp
Large ocean shrimp butter flied and
served golden brown in coconut beer
batter along with a spicy sweet and
sour Malaysian sauce.
5 pieces 21/25 shrimp
COCONUT BEER BATTER:
All purpose flour
salt and white pepper
garlic powder
dark beer
coconut syrup
shredded coconut flakes
MALAYSIAN SWEET SOUR SAUCE:
Ling Han sweet chili sauce
ginger ale
fresh ginger
crushed red chili
Please watch show for details
on preparation...
Grilled Fresh Swordfish
Fresh Island Swordfish grilled with our
own Jerk marinade, served over a bed
of rice pilaf and garnished with a tangerine
salsa.
7 oz Fresh Island Swordfish
JERK MARINADE
Water
fresh lemon juice
ground onion, chopped
brown sugar
canola oil
chopped green onions
ground all spice
ground cinnamon
ground white pepper
salt
thyme
cayenne pepper
ground all spice
ground cinnamon
ground white pepper
salt
thyme
cayenne pepper
TANGERINE SALSA
7 fresh tangerine
1 fresh grapefruit
1 fresh lime
1 Bermuda onion
1 Seraino pepper
1 red jalapeno
fresh cilantro
coriander seed
salt and white pepper
RICE PILAF
Uncle Ben's converted rice
butter
chicken stock
1 onion
1 bell green pepper
1 carrot
1 stick celery
thyme
salt and pepper
Please watch show for details
on preparation...
Conch Fritter
Florida Conch dusted in a zesty jalapeno
batter served golden brown along with
a traditional key lime aroli.
8 oz conch
JALAPENO BUTTER
pancake flour
salt and white pepper
garlic powder
dark beer
KEY LIME AROLI
mayonnaise
key lime juice
sugar
Please watch show for details
on preparation...
Send questions, comments, suggestions to
suresave@suresave.com
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