Sam Choy's
Recipes For July, 2001
Kalua Pork Dumplings (Gyoza)
with
Pineapple-Tomato Salsa
Ahi Katsu with Bean Salad and
Spicy-Coriander Aioli
Spicy Ahi Poke Musubi
Mad Cow Poke
Graham Cracker Sandwich
Pound Cake Delight
Ice Cream Mouse
Bubbies Big Navel
Marinated Ahi Salad
Teriyaki Chicken Caesar Salad
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Airdate: July 28, 2001
Sam pays another visit to Guam in this week's show where he talks with Tony Lamorena
who is a Guam Tourism Consultant. They make Kalua Pork Dumplings (Gyoza) with
Pineapple-Tomato Salsa and Ahi Katsu with Bean Salad and Spicy-Coriander Aioli.
Kalua Pork Dumplings (Gyoza) with Pineapple-Tomato Salsa
6oz Kalua Pork or cooked shredded pork
1 oz Chopped Spinach (fresh or frozen)
1oz Minced onions sautéed
Salt and Pepper to Taste
2 Egg Whites
3 TBSP Salad Oil
12 Gyoza Wonton Wrappers
Salsa
1 cup Fresh Diced Tomatoes
1/2 cup Fresh Diced Pineapple
1/4 cup Diced Onions
1/4 cup Sliced Green Onions
Hawaiian salt to Taste
1 cup Water
Procedure:
In a small mixing bowl, combine pork, spinach, sautéed onions, and season with salt
and pepper to taste. Place Gyoza wrappers Individually on a flat surface placing a
half ounce portion of the pork mixture in the center of the wrappers. Carefully brush
egg whites around the edges of each wrapper. Fold over wrapper as if you were making
turnovers. Be sure to seal completely. Dredge each piece in cornstarch. Pre-heat
medium wok and add one tablespoon of the salad oil. Place dumplings in and add some
water. Cover tightly and allow to cook over medium heat. When water completely
evaporates, allow Gyoza to slightly brown and they are done. In another mixing bowl,
combine the tomatoes, pineapple, onions, oil, and season with Hawaiian salt to taste.
This will be the topping to the Gyoza.
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Ahi Katsu with Bean Salad and Spicy-Coriander Aioli
6 oz Tuna
Steak Pounded into 3/4 inch thick
2 Eggs
1 cup Panko Bread Crumbs
1 1/2 cup Flour
1 Salt and Pepper to taste
3 cups of frying oil
Aioli
1/4 cup Mayonnaise
1/4 cup Sour Cream
1 TBSP Chopped Cilantro
1/2 tsp Chopped Boonie Peppers
1 tsp Sugar
salt and pepper to taste
Bean Salad
5 Kinds of Beans 1/2 cup each
1 oz Red Onion Minced
2 oz Diced Tomatoes
1 TBSP Olive Oil
1 Pinch of Cumin
1 TBSP Lime Juice
1/2 tsp Minced Garlic
salt and pepper to taste
Procedure:
In a small mixing bowl, add beans and all the salad ingredients. Season with salt and
pepper to taste. Allow to chill or serve at room temperature. In another bowl, add
mayonnaise, sour cream, sugar, fresh chopped boonie pepper, cilantro, and season with
salt and pepper to taste. Keep chilled for best results. Pre-heat fryer oil in a
medium fry pan to about 350 degrees. Pound out tuna steak, season with salt and pepper
and dredge in flour, then dip in egg mixture, then firmly press tuna into the Panko on
each side, covering the entire steak with bread crumbs. Flash fry the tuna steak until
golden brown. The tuna Katsu is best served at a medium rare. Place bean salad on the
center of a plate. Slice Katsu into four and place it on top of the bean salad. Add
aioli and serve.
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Airdate: July 21, 2001
Spicy Ahi Poke Musubi
1 pound ahi, ½ inch cubes
½ cup ogo, chopped
2 Tbsp. Aloha shoyu
1 tsp. Sesame oil
½ tsp. Sambal
¼ cup green onion, minced
3 Tbsp. Mayonnaise
In a mixing bowl, toss all of the ingredients and set aside.
3 cups hot rice
3 sheets of nori, cut in half lengthwise
musubi mold
Place the musubi on one sheet of nori. Fill the musubi mold 1/3 full of hot rice.
Place prepared poke on hot rice and top poke with more cooked rice. Gently press on
the rice with the top of the musubi mold and remove musubi from the mold. Roll the
nori around the musubi. Cut in half and serve.
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Mad Cow Poke
8 oz. New York steak, cubed
½ cup Aloha shoyu
1 tsp. Sesame oil
1 tsp. Sambal
1 cucumber, large cube
2 vine ripened tomatoes, large cube
1 onion, quartered
½ cup green onion, minced
salt and pepper to taste
In a hot skillet, flash sear the cubes of steak. Add shoyu, sesame oil and sambal.
Toss in cucumber, tomatoes, onion and green onion. Season with salt and pepper to
taste.
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Airdate: July 14, 2001
This week, the owner of Bubbies Homemade Ice Cream & Desserts,
Keith Robins stops by and shows Sam his favorite cool summer treats to eat!
Graham Cracker Sandwich
Graham Crackers
Chocolate Fudge
Peanut Butter
Favorite Flavor of Ice Cream
Layer chocolate fudge, peanut butter and ice cream on top of a graham cracker and top
off with another graham cracker to make an ice cream sandwich!
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Pound Cake Delight
Pound Cake, sliced horizontally in thirds
Favorite Ice Cream
Chocolate Syrup
Caramel Syrup
Layer ice cream in between the sliced openings of the pound cake using the ice cream
as a filling. Freeze for about an hour and then top of with syrups when ready to
serve.
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Ice Cream Mouse
Ice Cream
Mochi, frozen
Cookies, any choice round shape
Candy, any choice shaped round to make eyes and nose
Chocolate Syrup
On a plate, place a large rounded scoop of ice cream down and arrange mochi balls on
the side of the scoop to make the feet. Place round cookies on either side of the top
of ice cream to make the ears. Take pieces of candy to make eyes, nose and if there is
room, a mouth. Optional choice is to use a sugar cone at the end of the scoop for the
tail and body. Other wise pour chocolate syrup at the end of the scoop to make a tail.
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Bubbies Big Navel
2 Big Cookies
Ice Cream
Granola
Sandwich the ice cream in between the two cookies and dip and cover with granola.
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Airdate: July 7, 2001
Sam welcomes the newly crowned Miss Hawaii 2001, Denby Dung for two easy salad
recipes, one of which he coins the "Miss Hawaii Asian-Style Chicken Salad" on the
show. Denby's youngest sister, Darah Dung (Miss Hawaii Teen 2000) joins them as well.
Marinated Ahi Salad
3 Ahi fillets (2 oz. each about 1/2-inch
thick)
1 Tbsp. Olive Oil for searing fish (or enough to coat bottom of pan)
2-3 oz. Japanese Soba or Somen Noodles
1 Flour Tortilla
Salad Greens (a handful or two)
Chef Sam's Pickled Ginger Vinaigrette
Garnishes:
Carrot, beet & radish curls
3 Cucumber slices
3 Tomato wedges
Sprig or two of fresh Cilantro
Sprinkle of Black Sesame Seeds
Marinade:
1/2 cup soy sauce
3/4 cup fresh Garlic, minced
1 Tbsp. fresh Ginger, peeled and minced
2 cups Brown Sugar
1/2 tsp. Red Chili Pepper Flakes
1/2 cup fresh Basil, minced
1/2 cup fresh Cilantro, minced
Salt to taste
Combine all ingredients and blend well. Remove 2 tablespoons of marinade (or more, to
taste) before marinating fish and set aside to use later on noodles. Marinate ahi
fillets in mixture for 5 minutes or less, then remove fish and set aside.
Cook soba noodles (or somen) according to package directions, rinse well in cold water
and drain. Take the 2 tablespoons of marinade previously set aside and mix with the
noodles. Chill noodles in the refrigerator for 20 to 30 minutes.
Have everything prepared before cooking the ahi so the fish will be hot when served.
Also, wait until the last minute before placing the greens and noodles on the tortilla
or it will become soggy. When everything is prepared, sear the marinated ahi on high
heat on a flat griddle or sauté pan in olive oil for about 1 minute per side, keeping
the fish raw on the inside.
Place on the salad plate a flour tortilla deep fried to a golden brown color and
arrange a handful or two of your favorite greens broken into bite-sized pieces on the
tortilla. Place cold soba noodles on top of greens and arrange the warm fish on the
noodles. Top fish with vegetable curls. Add a sprig of cilantro and sprinkle with
black sesame seeds. Place the slices of cucumber and tomato around the edge of the
plate and serve with the pickled ginger vinaigrette.
Pickled Ginger Vinaigrette:
1 package Dashi (bonito flavored soup base)
2 1/2 cups Granulated Sugar
1 cup Rice Wine Vinegar
12 oz. Pickled Ginger
3 Tbsp. fresh Ginger, minced
Pinch of Salt
1 1/2 cups Salad Oil
In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to
a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the
blender. Serve chilled.
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Teriyaki Chicken Caesar Salad
(MISS HAWAII ASIAN-STYLE CHICKEN SALAD)
6 oz. Chicken Breast,
boneless & skinless
2 cups Romaine Lettuce, chopped
2 Tbsp. Tobiko
Chef Sam's Garlic Ginger Sauce
Chef Sam's Creamy wasabi Dressing
Marinate chicken breast in Chef Sam's Garlic Ginger Sauce for about 1/2 hour in the
refrigerator. Grill the chicken breast and set aside.
In a mixing bowl, toss lettuce with Chef Sam's Creamy wasabi Dressing and tobiko.
Slice chicken breast and place on salad before serving.
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