BROADCAST DATE: 01/19/03
Ground Beef Eggplant
From the Kitchen of: Chef Kit Yiu of Kit 'n' Kitchen
1 lb. ground beef
3 tsp. shoyu
2 pcs. eggplant, sliced
2 1/2 c. tomato sauce
2 1/2 c. garlic oil
1 tsp. salt
20 oz. spaghetti
broccoli
3 tsp. beef stock
Deep fry eggplant and set on the side. Boil spaghetti and drain with done.
Combine tomato sauce, garlic oil, salt, broccoli and beef stock. Sautee ground
beef and shoyu then add to tomato sauce mixture. Pour over spaghetti and serve.
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Red Wine Ox Tail Stew
From the Kitchen of: Kit Yiu of Kit 'n' Kitchen
3 lbs. ox tail
3 3/4 c. red wine
1 round onion, sliced
2 1/2 c. beef stock
1 carrot, sliced
Soak ox tail overnight in 2 1/2 c. red wine. Boil ox tail for 20 minutes then
trim off the fat. Sautee onions and ox tail together. Add remaining red wine,
beef stock and carrots. Turn the fire down to low and simmer for about 2 1/2
hours.
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Garlic Prawns
From the Kitchen of: Kit Yiu of Kit 'n' Kitchen
7 pcs. shrimp (21/25 size)
1 c. Alf redo sauce
10 oz. spaghetti
broccoli
1 tsp. garlic puree
1/2 tsp. salt
Sautee shrimp and broccoli with garlic puree and salt until medium cooked. Add
Alfred sauce. Boil then serve over cooked spaghetti.
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BROADCAST DATE: 01/05/03
Maui Onion Poppers with Spicy Pineapple Dipping Sauce
From the Kitchen of: Rowena Felice, Maui Onion Festival
2 large Maui onion
2 egg whites
1 clove garlic, minced
2 Tbs. butter
1 tsp. salt
1 1/2 c. panko
1/2 c. chopped macadamia nuts
1/4 c. seasoned onion powder
1/4 pineapple, chopped
Slice onions into thick rings. Separate rings. Take larger ring and
finely chop, about 1/2 cup. Mix finely chopped onions, garlic, macadamia
nuts, onion powder, 1/2 c. panko, salt and butter. Stuff mixture
into small onion rings. Beat egg whites in a bowl. Dip stuffed onion
rings into egg and roll in left over panko.
Dipping Sauce
3 Tbs. cider vinegar
2 Tbs. pineapple juice
1 Tbs. lemon juice
1 tsp. salt
1 tsp. crushed pepper flakes, optional
Whisk together cider vinegar, pineapple juice, lemon juice, salt and crushed
pepper flakes.
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