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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 4, 2000
Sam's guests are firefighters from Honolulu International Airport Crash and Rescue Station No. 1, Red Crew: Randy Iaea and John Kennedy. This is the first in a 3-part firefighter cook-off. Recipes are provided
and prepared by the competing teams.
COLD GARLIC CHICKEN
1 Whole Chicken
1/2 c Chinese Parlsey, finely chopped
1 T Rock Salt
GARLIC PESTO:
10 Cloves of Garlic, finely chopped
1 T Olive Oil
1/4 c Rock Salt
Add enough water in a pot to cover the chicken. Bring water to a boil. Add rock salt. Dip chicken for 30 to 40 seconds to tighten skin. Bring to simmer, submerge chicken, cover and cook for 2
hours. Remove chicken and chill. Cut chicken to bite size. Mix ingredients to make garlic pesto and pour over chicken just before serving.
FERN SHOOT
1 Bunch Fern Shoot (30 to 40 stalks)
1 Maui Onion
2 Tomatoes
2 Fish Cake
4 oz Dried Shrimp
4 oz Dried Cod Fish
SAUCE:
2 T Fish Sauce (Patis)
2 T Vinegar
2 T Sugar
1 T Roasted Sesame Seeds
Cut fern shoots to 1 1/2 inch pieces and blanch. Slice tomatoes, onion, and fish cake. Add dried shrimp and cod fish. Combine sauce and add to mixture, stir and chill for 30 minutes before serving.
SUM CHOI'S CRISPY SHRIMP
2 Bunches Choi Sum
1 lb Whole Shrimp
1 c Corn Starch
1 T Garlic Salt or Powder
1 T Onion Powder
Pinch of Black Pepper
10 Cloves of Garlic
1 stick of Butter or Margarine
SAUCE:
1 T Ko Chu Jung
1 T Oyster
2 T Sugar
1 T Vinegar
Combine corn starch, garlic salt or powder, onion powder, and black pepper. Pat shrimp dry and roll into powder mixture then refrigerate for 3 to 4 hours. Deep fry shrimp till golden brown. Saute garlic in
butter. Set 1 T aside to combine with sauce. Stir-fry choi sum in remaining garlic butter sauce. Compine 1 T of garlic butter with "sauce" ingredients. Set shrimp on bed of stir-fried choi sum and drizzle sauce mixture.
POACHED MU
1 Mu or Veke-Ula
2 inches Ginger Root
1/2 c Green Onion, chopped for garnish
3 c Maui Onion, sliced for garnish
1/2 lb Straw Mushrooms, garnish
4 T Oyster Sauce
Pinch of Lemon Zest, garnish
1/4 c Peanut Oil
1/2 c Rock Salt
Saute straw mushrooms and set aside. Boil a pot of water, add ginger root and rock salt and bring to a boil for 3 minutes. Remove from heat, submerge fish and cover pot. Let stand for 10 minutes per pound of
fish. Place fish in a pan, add 1 c of fish broth over fish. Add green onion, maui onion, sauted straw mushrooms, shoyu and oyster sauce over fish. Heat peanut oil and pour over fish.
FIRE JUICE
1 Lemon
3 pieces of Red Li Hing Mui
In glass, squeeze 1 lemon. Add Li Hing Mui, water and ice. Stir and drink!
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