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Recipes provided by KHON Fox 2
The Pyramids
Chef/Owner - Tarek Guirguis
Airdate: February 7, 1999
Feta Cheese Salad
Ingredients:
1 bunch watercress, chopped
6 tomatoes, diced
2 cucumbers, diced
1 round onion, diced
1/4 lb Feta cheese
3 Tbs olive oil - or to taste
1 bunch parsley
Mix all vegetables in a bowl.
Mix Feta cheese, oil, parsley & top over salad.
Faiafel
Ingredients:
2 cups Fava & Garbanzo beans, soak in water over night
1 bunch parsley
1 bunch Chinese parsley
1 bunch green onion
1/2 round onion
Spice:
Salt - to taste
1 Tbs cumin
1 Tbs garlic
1 Tbs coriander/seed (ground)
1 tsp baking soda
Using a food processor, mix all the ingredients.
Heat pot of oil. Make small balls from the mix
and deep fry. All spices can be added to taste
Kebbah
Ingredients:
Stuffing:
1/2 round onion
1 Tbs butter
2 Tbs pinenuts
1 Tbs raisins
1/2 lb ground beef
Salt, pepper, all-spice - to taste
Bulgur Mix:
1 round onion, very finely minced
1 cup bulgur wheat
1/2 lb ground beef
Salt, pepper, cinnamon - to taste
Take approximately 2 Tbs of bulgur mix and roll
into a ball. Using your finger, make a pocket & place
stuffing inside. Seal & roll into an oval
shape. Deep fry till brown.
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Recipes provided by KHON Fox 2
Garden & Valley Isle. Seafood
Greg Lee-Cook; Nelson Aberilla-Fish Cutter
Airdate: February 14, 1999
Cold Smoked Kajiki or Tombo Wraps
Ingredients:
3 pc. spinach or taro tortillas
1/2 block (soft) cream cheese
3 Tbs. dijon mustard
1/2 bunch fresh spinach or romaine lettuce
8 oz pkg cold smoked Kajiki or Tombo
1 jar mango chutney (I use Kukui brand)
Spread cream cheese & mustard on one side of tortilla. Add extra cream
cheese to the opposite end of tortilla. Using plastic innerlay separating
smoked slices, lay cold smoked fish evenly across tortilla. Spread the
spinach or romaine lettuce without the stems evenly across as well.
Gently roll tortilla away from you, creating a burrito like roll. The
extra cream cheese on the opposite side should seal tortilla together.
Wrap in cello & chill for 15 minutes. After cutting off ends slice
into 1" serving portions. Add mango chutney as dipping sauce.
Baked Monchong With Speckled Rice
& Steamed Asparagus
Ingredients:
2 1/2 lb Monchong Fillet
4 pc. toasted wheat bread
basil leaves (fresh or dry)
1/2 slice lemon or lime
1/2 tsp. cracked pepper
1 bunch fresh asparagus
1 Tbs. butter
4 cups speckled rice (1/2 white 1/2 brown)
1 tsp. salt
Marinade:
1/2 cup Italian dressing
6 cloves garlic
1/4 cup olive or Macadamia nut oil
Toasted wheat bread crumbs: toast each slice till well done. Break into
pieces, add to blender along with chopped basil & cracked pepper.
Blend until coarse.
Add fillets to marinade & allow to chill for 15 minutes. Using tongs,
gently coat each side of fillets lightly. Place fillets on nonstick pan.
Bake for 20 min. at 375/400 degrees F. Broil on High heat for the last 3 -
5 minutes.
Cook speckled rice.
Asparagus: Steam asparagus in water & salt for 5 - 6 minutes on high
heat. Remove immediately after steaming. Top with melted butter and
cracked pepper. Serves 4
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Recipes provided by KHON Fox 2
Airdate: February 21, 1999
Carole Kai's Broccoli Soup
1 large Onion - diced 2 lbs Broccoli cut into small pieces
14 cloves of Garlic - crushed 2 Tbsp. fresh Dill
2 tsp. Canola Oil 1/2 tsp. Nutmeg
6 cups of Water 1 tsp. Salt
2 cups of Chicken Broth 1/2 tsp. Pepper
2 large Baking Potatoes 1 cup Half & Half
(peeled & cut into small pieces)
In a soup pot, saute the onions and
garlic in the oil for 5 min. until browned.
Add the water and chicken broth along
with the potatoes and boil for 15 minutes until potatoes are tender.
Add the broccoli and continue boiling for 5 minutes.
Blend three-fourths of the soup until creamy.
Return to soup pot. Add the Half and Half, spices,
heat thoroughly and serve.
Serves 8
Eddie's Pasta Pomodoro
Eddie Onouye is Carole Kai's husband
1 lb of dry Fettucine or Linguine Noodles
5 fresh Roma Tomatoes
bunch of Fresh Basil
Salt & Pepper to taste
1/2 package frozen Peas
5 cloves of Garlic - minced
3 Tbs. of Virgin Olive Oil
1 large Round Onion
Cook Noodles till Al Dente - (just under crunchy)
Saute garlic, onions with olive oil until
browned, then add tomatoes. Add frozen Peas
and Basil last! (Peas are a good source of protein)
Pour sauce over pasta, toss and Voila!
Serves 4
Laura's Azuki Bean Kanten Dessert
1 - 18 oz can of Red Azuki Beans
1 package of White Agar-Agar (Kanten) - contains 2 blocks of Kanten
4 3/4 cups of Water in a pot
1 heaping Tbs. Sugar
1 pinch of Salt
1 drop of Vanilla or Cinnamon
Wash Kanten under running water &
squeeze excess water out of Kanten.
Tear washed Kanten into small pieces and
soak in the pot of water for 15 minutes.
Then cook Kanten until dissolved,
stirring all the while. Add sugar and salt. Then add the can of Azuki
beans -
stir constantly for at least 5 minutes until
the beans are thoroughly warmed.
Remove the pot from stove and pour the
Kanten and Azuki beans in a flat pan.
Cool and refrigerate until hardened.
Cut into bite-size pieces.
Serves 8
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Recipes provided by KHON Fox 2
Don Ho's Island Grill Executive Chef - Mark
Ellman
Airdate: February 28, 1999
Wok-Fried Opakapaka with Spicy Black Bean Sauce
1 Opakapaka, whole, 1.5 pounds, scaled & cleaned
All-purpose Flour
4 cups Soybean oil (for deep frying)
1 Tbs. Olive oil
1 tsp. Oriental Sesame Oil
1 tsp. Minced Garlic
1 tsp. fresh Ginger, peeled, minced
1 tsp. Maui Onion or other sweet onion, minced
1 tsp. fermented Black Beans, rinsed and chopped
2 Jalapeno Chilies, seeded and minced
1/4 cup dry White Wine
1/2 cup Butter, unsalted (1 stick)
1/4 cup Green Onions, chopped
Using a small, sharp knife, make 1/2 inch deep cuts all over the fish,
spacing the cuts 1 inch apart. Dredge the fish in flour;
shake off excess. Heat the soybean oil in a wok or deep fryer
over medium-high heat to 350 degrees F. Add the fish and
cook until cooked through, about 3 minutes per side.
Using a slotted spatula, transfer the fish to paper towels.
Meanwhile, heat the olive and sesame oil in a heavy, large skillet
over high heat. Add the garlic, ginger, onion, and beans and saute 1
minute.
Add the chilies and saute 10 seconds. Add the wine and butter
and boil until reduced to 3/4 cup, whisking frequently, about 5 minutes.
Mix in the green onions.
Transfer fish to plates. Spoon sauce over fish and serve.
Serves 2.
Rotisserie Pork and Ong Choy with Look Fun
Noodles
Wok Pan
(1) 2 Tbs. Canola oil
(2) 1 tsp. Sesame oil
(3) 1/2 Tbs. Ginger, chopped
(4) 1 Tbs. Garlic, sliced
(5) 1 Tbs. Green Onion, minced
(6) 1 Tbs. Onion, chopped
(7) 1 Tbs. Red Bell Pepper -brunoise
(8) 1 Tbs. Hoisin sauce
(9) Sambal to taste
(10) 1 cup of Rotisserie cooked leg of Pork-diced into 1/2" cubes
(11) 4 oz. Vegetable stock
(12) 2 oz. shoyu
(13) 1 Tbs. Oyster sauce
(14) 2 oz. Mirin
(15) 1 - 2 Tbs. Corn Starch
(16) 1 cup loosely packed Ong Choy - cut into 2" pieces
(17) 6 oz. Look Fun Noodles
(18) 1 Tbs. Black Sesame Seeds
In a Wok pan over medium to high heat, add the first 7 items
and cook for approximately 30 - 45 seconds to release essential oils.
Then add items 8 - 10 and coat and cook until it starts to caramelize.
Add items 11 - 14 and bring to boil, stir well.
Add corn starch to desired thickness, or until sauce coats back of a
spoon.
Blanch Look Fun Noodles in boiling water for about 30 seconds,
strain excess water and place noodles in pasta bowl.
Add Ong Choy into pork pan and cover for 30 - 45 seconds
and toss and turn off heat and cover.
Pour pork and Ong Choy over noodles and sprinkle with black sesame seeds.
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