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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 May, 2005
Clams &
Portuguese sausage
Naragi with Ginger & Green
Onion
Sesame Garlic Chicken
Grilled
Furikake ono with ginger miso butter sauce
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BROADCAST DATE: 5/29/05
Sesame Garlic Chicken
From the Kitchen of: Carroll Ung
6lbs boneless skin on chicken thighs
1/2 cup flour
1/2 cup corn starch
Salt and pepper to taste
Garlic Sauce:
1/2 cup shoyu
1 cup mirin
1 tbsp sesame oil
1 tsp chili flakes
1 tsp sesame seeds
2 tbsp minced sautéed garlic
Cut chicken into bite size pieces and mix all ingredients in a
bowl. Let sit in refrigerator for 2 hours. Pan fry in about 1 inch of oil.
Combine all sauce ingredients into small saucepan and reduce to half. Let cool
at room temperature. Mix sauce and cooked chicken in mixing bowl and garnish
with sesame seeds and green onion.
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Grilled Furikake
ono with ginger miso butter sauce
From the Kitchen of: Carroll Ung
2 lbs fresh ono filets cut into 3 oz pieces
1/2 cup furikake
Salt and pepper to taste
Butter sauce:
4 oz unsalted (soft) butter
1 tbsp white miso
1 tsp minced ginger
4 oz white wine
2 tbsp heavy cream
1 tbsp shoyu
Press furikake onto one side of ono and pan fry furikake side down in oiled pan.
Lightly salt other side of fish. Fry for about 2 minutes and turn. Fry other
side for about 2 more minutes and plate. Using the same unwashed pan, combine
all sauce ingredients except for butter into pan and let reduce to half. Turn
off fire and fold in butter. Spoon over fish and garnish with green onions and
chopped tomatoes.
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BROADCAST DATE: 5/22/05
Clams & Portuguese sausage
From the Kitchen of: Jim Heckathorn of Honolulu Magazine
Portuguese sausage
1 Package of Clams
1 Bottle of white wine (chardonnay)
1 Carrot
1 Onion
1 Celery stalk
Cilantro
Slice the Portuguese sausage and cook in a small frying pan. Then set the
Portuguese sausage aside to drain. Next, cut or mince the carrots, onions,
celery and garlic. In a big pot, add the carrots, onions, celery, garlic and the
remaining oil from the frying pan. Next, pour some of the white wine in to the
pot. Measure the wine to your liking. Now add in the clams and cook until clams
open. Lastly add the Portuguese sausage and let it cook together while mixing
occasionally.
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Naragi with
Ginger & Green Onion
From the Kitchen of: Jim Heckathorn of Honolulu Magazine
1 lb Naragi (other fish can be used such as ahi or mahimahi)
4 inches of ginger
1 C Green Onion
3 Tbsp shoyu
Flour
Slice the naragi into filets and toss the filets in the plate of flour. Then fry
the fish lightly in a large pan. Mince the ginger in a food processor and chop 1
cup of green onion. Now, add the ginger and green onion to a small pan. Next,
add the shoyu to the ginger and green onion mixture then bring to a boil. Top
the filets with the ginger and green onion mixture.
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