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Recipes provided by KHON Fox 2, Air Date every Sunday
If you have any questions regarding the attached recipes, please call Bob Salvador,
Hawaii's Kitchen producer at (808) 591-4247 or you can email him at
mailto:bsalvador@khon.emmis.com.
Hawaii's Kitchen
Recipes for December, 2004
Tadashi Roll
Hot Hawaiian Roll
Ojiya Udon
Ahi Pataki
Roy Yamauchi's
Whole Wheat Pizza
Chinese-Style
Whole Steamed Fish
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BROADCAST DATE: 12/12/04
Roy Yamauchi's Whole Wheat Pizza
From the Kitchen of: Chef Roy Yamauchi of Roy's Restaurant
Dough
3/4 tsp. active dry yeast
3/4 c lukewarm water (105 - 110 degrees)
1 Tbs. honey
1 c. whole wheat flour
1 to 1 1/2 c. flour (preferably bread flour, but all-purpose flour will do)
pinch of salt
2 Tbs. olive oil
Pizza Topping Basics
1 c. low fat mozzarella cheese
1 c. tomato sauce, optional
Healthy Additions
cooked shredded chicken breasts
blanched broccoli florets
sautéed mushrooms
black olives
caramelized onions
pineapple chunks
Sprinkle the yeast over the water in a bowl, whisk in honey and let stand for 5
minutes. Lightly oil the bowl of an electric mixer fitted with a dough hook and
add 1 cup of the whole wheat flour, 1 cup regular flour, and salt to the bowl.
On a very low speed, mix the dry ingredients together and slowly pour the water
and yeast mixture in. Continue beating until dough is well mixed. Increase the
speed slightly and pour in olive oil. Beat at medium speed for 4 to 5 minutes,
until dough looks smooth and satiny and forms a ball. Add remaining four if
necessary. Place dough into a lightly oiled bowl, cover and let rise for 45
minutes. Remove from bowl. On a large surface, divide dough into four equal
portions. Knead them quickly into 4 balls and place onto a sheet pan and cover
to rise for another 15 minutes. Roll out 1 portion of dough into a 7" circle.
Spread 1 cup tomato sauce on dough (optional). Add your choice to toppings, and
sprinkle with cheese. Pre-hat over to 425 degrees. Place on a pizza pan or stone
(oven stones should be pre-heated for at least 45 minutes) and bake for 5 to 7
minutes or until golden brown around the edges.
Pizza is always a favorite among kids. This is an easy recipe that offers
healthful toppings and a fiber rich, partial whole wheat crust. And because you
make it yourself you can control the amount of cheese and other toppings that go
on the pizza.
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Chinese-Style Whole Steamed Fish
From the Kitchen of: Chef Roy Yamaguchi of Roy's Restaurant
A traditional Chinese steamed fish is dressed with soy sauce and hot oil as it
emerges from the steamer. In this recipe the soy sauce is infused with the
flavors of garlic, ginger, green onion and chile peppers, adding an aromatic and
vibrant dimension to the soy sauce. Because this mixture is poured directly onto
the delicate white fish, I prefer using a lite or reduced sodium soy sauce, less
sharp but full of flavor especially with all the added ingredients.
Sauce
1/4 c. peanut oil
6 cloves fresh garlic
6 (1/2") chunks fresh ginger, unpeeled
2 green onions, chopped into 1" pieces
2-3 whole red chile peppers
1/2 c. reduced sodium soy sauce
1/4 c. cilantro
2 Tbs. sugar
Fish
whole (2 lb.) uhu, onaga, ehu or moi, scaled and cleaned
4 Tbs. fresh ginger, julienned
6 Tbs. cilantro leaves
6 Tbs. green onions, julienned
1 Tbs. vegetable oil
8 head baby bok choy
1/2 c. peanut oil, for garnish
2 Tbs. shallot oil, for garnish
1/4 c. thinly sliced red bell pepper, for garnish
1/4 c. thinly sliced yellow bell pepper, for garnish
To prepare the sauce, place a small saucepan over medium-high heat. Add the oil
and when it is smoking, add the garlic, ginger, green onions and chile peppers,
one at a time, allowing oil to reheat after each addition. Decrease the heat to
low and cook for 8 to 10 minutes, until all the ingredients are golden brown and
caramelized.
Add the soy sauce, cilantro and sugar and slowly bring to a boil. Taste and
adjust seasoning, adding more sugar if necessary. Remove from heat, pour through
a strainer and set aside.
Score the fish by cutting 3 or 4 diagonal slits into the flesh on both sides.
Place 1 Tbs. of the ginger, 2 Tbs. of the cilantro and 2 Tbs. of the green onion
in the cavity of the fish.
Arrange the fish on a steaming rack and place 1 Tbs. of the ginger, 2 Tbs. of
the cilantro and 2 Tbs. of the green onion on top of the fish.
In the bottom of a steamer, bring water to a boil over high heat. Decrease the
heat to achieve a simmer and position the steaming rack over the water. Cover
and steam the fish for 8 minutes per inch of thickness, or until the flesh
flakes easily with a fork.
Place a sauté pan over high heat. Add the vegetable oil and when it is hot, add
the bok choy. Sauté for 2 to 3 minutes until wilted. Transfer to a large serving
platter and keep warm.
Heat the peanut oil in a small saucepan over high heat until it is smoking. Keep
hot.
Remove fish from the steamer and transfer to the serving platter. Pour the sauce
over the fish and drizzle the shallot oil over. Arrange the remaining 2 Tbs.
ginger, 2 Tbs. green onions, red bell pepper and yellow bell pepper on top of
the fish. Pour the peanut oil over; it will sizzle as you pour. Garnish with the
remaining 2 Tbs. cilantro and serve immediately.
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BROADCAST DATE: 12/05/04
Tadashi Roll
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant
sheet nori
steamed white rice
wasabi
Tadashi's secret sauce (sauce from the restaurant Tadashi)
cucumbers, sliced
radish sprouts
organic baby mix greens
avocado, sliced
fresh Alaskan crab meat
fresh salmon, sliced
cooked shrimp
Tobiko
Spread some steamed white rice over the sheet of nori. Flip the nori
over and spread some
wasabi in the middle of the nori then add the
secret sauce. Next, layer the nori with the cucumber, radish sprouts
and organic mix greens. Then add the crab meat, salmon and shrimp on
the vegetables. Top it all of with the avocado then roll the mixture up
into a sushi roll. Lastly spread some tobiko over the sushi roll, slice
the roll and plate it to serve.
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Hot Hawaiian Roll
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant
1/2 sheet nori
steamed white rice
sesame seeds
wasabi
Tadashi's secret sauce (sauce from the restaurant Tadashi)
cucumbers, sliced
avocado, sliced
radish sprouts
fresh ahi, sliced
wasabi tobiko
Spread steamed white rice over 1/2 sheet nori. Sprinkle some sesame
seeds over the rice. Flip the nori over and spread some
wasabi in the
middle of the nori and add the secret sauce. Next layer the nori with
the cucumber, avocado, radish sprouts and ahi. Roll the mixture up into
a sushi roll the spread some
wasabi tobiko over the roll. Slice and
plate it to serve.
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Ojiya Udon
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant
udon noodles
soup base
chicken
clams
aburage
steamed white rice
1 egg
green onions
Kamaboko
Cook the udon noodles and soup base in a pot over medium heat. Then add
the chicken, clams and aburage to the mixture. Take the egg and mix it
together with some steamed white rice, then add it to the pot. Let it
cook for a few minutes and top it off with the green onions and
kamaboko. Serve it in a large bowl.
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Ahi Pataki
From the Kitchen of: Chef Curtis Chanthabandith of Tadashi Restaurant
Fresh ahi
fresh ago
daikon, shredded
garlic, sliced
grated ginger & daikon mix
green onions, sliced
panzu sauce
Sear the ahi in a pan or with a portable torch. Slice the seared ahi
and plate it with the ogo and shredded daikon on the side. Next add
some sliced garlic on top of the ahi, then layering the seared ahi with
the grated ginger & daikon mix and lastly the sliced green onions.
Drizzle the panzu sauce all over the dish and serve.
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