|
 Sam Choy's
Recipes For December, 2001
Deep Fried Crab in Black
Bean Sauce
Stir-Fried Beef Fajitas
Ka’u Mac Nut Crusted Opakapaka Salad with
Brie Cheese and a Warm Pineapple Vinaigrette
Peachy Peach Peach Sundae
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Airdate: December 15, 2001
This week's Sam Choy's Kitchen was shot during the Food & New Products show at the Neil
Blaisdell Center Exhibition Hall and Arena (October 20,2001). Sam did a demonstration
showing how to make Deep Fried Crab in Black Bean Sauce. On the stage, Sam was joined by
Jerome and John Koko from Makaha Sons.
Deep Fried Crab in Black Bean Sauce
2 Crabs sectioned
Salt and Pepper to taste
Cornstarch to dust
6-8 cups frying oil
one quarter cup Frying Oil
one half cup bunch Green Onions, chopped
3 oz. Ginger, sliced
4 Tsbp Black Beans
One half cup Aloha shoyu
Two Cans Chicken Stock
Pepper To Taste
8 pieces Leop Cheong, halved
Slurry (Corn Starch and Water) to thicken
Section the raw crab. Season the crab with salt and pepper. Dust the crab with
cornstarch. In a wok, deep fry crab for 2 minutes. Drain on paper towels. In a
separate wok, combine oil, green onions, ginger, black beans, Aloha shoyu, chicken
stock, pepper & brown sugar. Simmer for 5 minutes. Add leop cheong and crab. Bring to
a boil. Add slurry and thicken to desired consistency. When plating, place crab and
pour sauce over.
Serves 4-6 people.
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Airdate: December 8, 2001
This week Sam cooks up a special feast of stir-fried beef fajitas. The guest for the
show is Galyn Wong, from Sam's publishing company to help promote his two new
cookbooks which are now in bookstores. The two books are called Sam Choy Woks the Wok
: Stir Fry Cooking at Its Island Best and Sam Choy's Cooking With Kids. Sam also
visited Sinaloa Tortilla near the airport for a tour on how to make tortillas.
Xicotencatl Macias is the operations manager at Sinaloa Tortilla and he walked us
through the process.
Stir-Fried Beef Fajitas
one cup thinly sliced beef
two tablespoons Aloha shoyu
one teaspoon chili pepper flakes
one teaspoon brown sugar
one tablespoon peeled and minced garlic
one tablespoon fresh chopped cilantro
one tablespoon salad oil
one cup mixed vegetables (of your choice)
four flour tortillas
four teaspoons hoisin sauce
salt and pepper to taste
green onions, for garnish
Marinate beef in mixture of shoyu, chili pepper flakes, brown sugar, ginger, garlic
and cilantro for about 15 minutes.
In a wok, heat 1-tablespoon salad oil. Add marinated beef and cook about 4 minutes.
Add mixed vegetables and cook another 2 minutes. Add salt and pepper to taste. Remove
from wok. Lightly wipe out wok with paper towel.
Heat wok on high and heat one tortilla for about 30 seconds on each side. Remove hot
tortilla and spread 1-teaspoon hoisin sauce on each one. Pour one quarter of the beef
and vegetables on each of tortillas. Sprinkle with green onions and roll up. Repeat
with other three tortillas.
Makes 4 Fajitas
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Airdate: December 1, 2001
This week Sam is cooking a delicious Opakapaka salad and a yummy
peach sundae for dessert. Sam’s guest is Robert Cazimero.
Ka’u Mac Nut Crusted Opakapaka Salad with Brie Cheese and a Warm Pineapple
Vinaigrette
Opakapaka filet (6-8 oz.)
1-Tbsp. Aloha shoyu
1-Tbsp.garlic, minced
½ tsp. Salt
½ tsp. Cracked black pepper
1 and one half cups Portuguese sweet bread crumbs
¾ cup finely chopped macadamia nuts
½ cup poha jelly
½ cup soft butter
1 Tbsp. Parsley, minced
2 tsp. Paprika
Season opakapaka with shoyu, garlic, salt and black pepper.
Combine bread crumbs, macadamia nuts, poha jelly, butter, parsley and paprika. Mix
well. Coat opakapaka with crumb mixture. Bake at 350 degrees for 10 to 12 minutes or
desired doneness.
Serve opakapaka over choice of greens. Cut brie cheese in wedges and serve with warm
pineapple vinaigrette.
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Peachy Peach Peach Sundae
1 quart peach ice cream
3lbs. Fresh peaches
1 cup granulated sugar
1 cup champagne
pinch to 1/8 tsp. Ground cinnamon
½ cup orange juice
Caramelize peaches with granulated sugar. Deglaze with champagne. Add orange juice and
a touch of cinnamon. Serve over peach ice cream.
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