Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 9, 1996
Pulehu Spicy Lamb Salad
Makes 1 serving
8 oz boneless leg of lamb
1 Tbs oil
1 flour tortilla, deep-fried, 8" diameter
mixed salad greens
Japanese Soba noodles, or angel hair pasta,
cooked and chilled
Garnishes:
cucumber, daikon and radish strips
2-3 sprigs of fresh Chinese parsley
or 1-2 sprigs of Thai basil
3 cucumber slices
3 tomato wedges
3 peeled orange segments
Marinade:
1/4 cup leeks, scallions or green onions, minced
1 clove garlic, minced
1 1/2 Tbs light salad oil
1/2 tsp salt
1 Tbs shoyu
1 1/2 Tbs sherry
1/2 Tbs sugar
white pepper to taste
1/4 tsp sesame oil
1 Tbs ginger, minced
1Tbs cilantro, minced
2 small fresh red chili peppers
2 dashes of Five Spice Mix
- Cut lamb into strips about 1/2" wide, by 1/4" thick
by 11/2" long. Combine marinade ingredients and blend
well. Before marinating lamb, remove 1 or 2 Tbs of
marinade and set aside for use later. Marinate lamb for
5 to 10 minutes, then remove from marinade and set
aside.
- Cook soba noodles according to package directions, rinse
in cold water, drain, add marinade you set aside earlier, mix
well, then place in fridge for 20 to 30 minutes or until
chilled. Deep fry flour tortilla until golden brown, then drain
on paper towel and set aside. Prepare garnishes by thinly
slicing with a potato peeler strips of cucumber, white daikon,
and radish or vegetables of your choice. Place the strips in
ice water for a few minutes to crisp. Prepare sprigs of
cilantro or Thai basil. Prepare salad greens. Prepare round
slices of cucumber, tomato wedges and orange segments
for placing around edge of plate.
- When everything is ready, quickly stir-fry lamb strips in
1 Tbs of hot oil (or more, as needed) in wok on high heat,
for about 2 minutes, max. You donąt want to overcook lamb
and you want it to be hot when served.
- Build the salad by placing the deep-fried tortilla on a plate,
adding a handful or two of salad greens, topping with noodles,
then lamb, then garnishes of your choice. Place the sprigs of
cilantro or basil on top and garnish with sprinkles of black
sesame seeds. Place the round cucumber slices, tomato wedges
and orange segments around edge of plate and enjoy with your
choice of dressing.
Pan Fried Eggplant
Serves 4
2 medium eggplants
2 cloves garlic, minced
3 Tbs olive oil
1 cup chicken stock
2 Tbs shoyu
1 1/2 Tbs brown sugar
2 tsp oyster sauce
1/8 tsp white pepper
1 Tbs finely julienned fresh ginger
1 Tbs garlic chili paste
- Strip and peel the eggplants. Cut eggplants crosswise in
1" sections. Heat the oil, add the garlic, eggplant and shoyu
sauce and saute 2-3 minutes. Add stock and white pepper.
Cover and simmer for 8-10 minutes. Serve with hot rice.
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