Sam Choy's
Recipes For June, 2001
Shrimp And Lobster
Martini
Hula Moon's Braised Short Ribs
Steamed Tofu With Black Bean Sauce
Agedashi Tofu
Calamari Salad
Iso Peanut Crusted Mahimahi With Truffle
Yaki Sauce
Pan Fried Akule
Chanko Nabe With Ponzu Sauce
Poisson Cru
Coconut Onion Crusted Opakapaka With
Chili Pepper Lemon Butter Sauce
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Airdate: June 30, 2001
This week, the Outrigger Wailea's Executive Chef, Leanne Kamekona visits Sam to
promote her Hula Moon Restaurant creations! Let's chow down a Shrimp and Lobster
Martini and taste Hula Moon's Braised Short Ribs!
Shrimp And Lobster Martini 1 tsp olive oil
2 oz Spiny Lobster Meat
2 oz Rock Shrimp
.5 oz Chopped Garlic
2 oz Brandy
1 tsp Zucchini, finely diced
1 tsp Yellow Squash, finely diced
2 oz Molokai Sweet Potato, diced
3 oz Lobster Cream Sauce
1 tsp Chopped Chives
1 tsp Tobiko
Salt and White Pepper to taste
Lobster Cream Sauce:
1/2 c Celery
1/2 c Leeks
1/2 c Onions
1/2 gallon Lobster Stock
1 qt Heavy Cream
1 c White Wine
1/2 c Roux (melted butter and dust of flour mixture)
Salt to taste
White Pepper to taste
Sauté celery, onions and leeks. Add lobster stock and heavy cream. Simmer on low heat
and then add roux to thicken. Season with salt and pepper. This makes your lobster
cream sauce. Next, steam or boil sweet potato. Cool, then dice. Sauté rock shrimp,
garlic and lobster meat. Deglaze with brandy. Add lobster cream sauce. Add both yellow
and green zucchini and chopped chives. Salt and pepper to taste. Serve over diced
sweet potato in a clear bowl or martini glass. Garnish with Tobiko caviar and Pohole
ferns.
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Hula Moon's Braised Short Ribs
Short Ribs 3" cut (about 5)
2 tsp Balsamic Vinegar
4 c BBQ Sauce
2 tbs Brown Sugar
4 c Celery, chopped
4 c Onion, chopped
1/2 c Garlic, chopped
1 c Tomato paste
1/2 Dijon Mustard
6 ea Star Anise
1/2 c Worcestershire Sauce
Salt to taste
Black Pepper to taste
Sear short ribs in hot pan and remove. Sauté onions and celery until soft. Deglaze
with balsamic vinegar. Add all ingredients and bring to a boil. Add short ribs into
pot and braise approximately 4 hours on medium heat. Braise until bone removes from
ribs. Serve with smashed potatoes, ratatouille vegetables and French beans.
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Airdate: June 23, 2001
Sam travels to the Big Island to see how Tofu is made! He makes some tofu inspired
favorites like Steamed Tofu with Black Bean Sauce and Agedashi Tofu.
Steamed Tofu With Black Bean Sauce
1 block Soft Tofu
1/2 c Black Beans, rinsed
1 Tbsp Fresh Ginger
1 Tbsp Fresh Garlic
2 Tbsp soy sauce
1 Tbsp Granulated Sugar
1/2 c Green Onion, chopped
1/2 c Cilantro Sprigs
1/2 c Oil
Drain block of tofu. Prepare black bean sauce by mashing black beans, ginger and
garlic, then mixing in soy sauce and granulated sugar. Stir well. Spread the prepared
sauce on the tofu block evenly. Place the tofu in steamer basket and steam for about 5
minutes, or until hot. Transfer tofu to a serving dish. Top with green onions and
cilantro. In a small pot, heat oil. Top off the green onion and cilantro with hot oil.
Serve immediately with hot rice.
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Agedashi Tofu
1 block Tofu
Cornstarch, for coating
Oil, for deep frying
Sauce:
1/3 c Aloha shoyu
4 Tbsp Mirin
2 Tbsp Sake
1 1/3 c Dashi
Daikon, grated
Fresh Ginger, grated
Green Onion, thinly sliced
Cut tofu into rectangular pieces about 1" thick. Arrange the tofu on paper towels.
Change the paper towel once and turn the slices over. Coat the tofu pieces with
cornstarch. Heat the oil to 355 degrees to deep fry. Pat excess cornstarch off the
tofu and slide into the hot oil one at a time. Fry the tofu until golden brown,
turning once. Drain the tofu on paper towels.
Arrange tofu in individual serving dishes and pour hot sauce over the tofu pieces. Top
with grated daikon, ginger and green onion. Serve immediately.
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Airdate: June 16, 2001
Sam talks about Easter Seals and Taste of Honolulu with guest Pattie Nishimoto.
They toss up a Calamari Salad and an Iso Peanut Crusted Mahi Mahi with a Truffle Yaki
Sauce.
Calamari Salad
4 (6 oz) Calamari Filets
4 c Flour
4 c Eggwash
4 c Panko
Dip calamari into eggwash, dust with flour and then cover with panko. Place filet in
frying pan with oil. Cook till golden brown. Set aside.
Salad mix:
2 oz Watercress tops
2 oz Bean Sprouts
1 oz Red Cabbage, shredded
1 oz Shiitake Mushrooms, sliced
Olive Oil, to taste
Balsamic Vinaigrette, to taste
Salt & Pepper
Parmesan Cheese
Toss all ingredients well. Place on a serving dish and lay cuts of prepared calamari
on top of salad. Serve.
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Iso Peanut Crusted Mahimahi With Truffle Yaki Sauce
4 (4 oz)
Mahi filets
4 oz Iso Peanuts, crushed or grinded
2 oz Panko
3 oz Steamed Rice
Furikaki (for garnish)
Mac Salad (mix all ingredients together well):
1 c Macaroni
1 Tblsp Celery, minced
1 Tblsp Carrot, grated
1 tsp Yellow Mustard
1/4 c Mayonaisse
2 oz Blue Crab Meat
Truffle Yaki Sauce
1 c Basic Teriyaki Sauce
1 tsp Truffle Peeling
1 Tbsp Truffle Oil
3 oz Butter (Unsalted)
Season mahi mahi with salt and pepper. Mix panko and iso peanuts. Coat fish with panko
and peanut mix. Fry both sides until browned. Blend teriyaki sauce, truffle oil,
butter and truffle peelings in blender. Take Mahi Mahi out of pan and lay over rice or
choice of starch. Scoop mac salad on the side. Pour sauce over and serve.
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Airdate: June 9, 2001
News 8's morning men, Lyle Galdeira and Guy Hagi join Sam as he prepares Pan Fried
Akule w/shoyu Butter Sauce and Chanko Nabe w/ Ponzu Sauce on the side!
Pan Fried Akule
1 whole Akule (Mackerel)
Salt and Pepper to taste
shoyu Butter Sauce:
1c Butter
1/2 c shoyu
1/2 c Green Onions, chopped
Split, clean and butterfly your fish first. Season both sides with salt and pepper.
Dust with flour. Lay skin side down on a well oiled frying pan and fry both sides.
Prepare shoyu butter sauce by heating together butter, shoyu and green onions in a
separate sauce pot, stirring well. Pour sauce over akule on a serving dish and serve.
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Chanko Nabe With Ponzu Sauce
8 c Dashi (fish stock)
4 c Chicken Stock
4 to 5 Chicken Thighs, pieced or cubed
1 block Firm Tofu, cubed
1 bunch Won Bok Cabbage
Fish Cake Balls, amount to taste
Aburage, amount to taste
10 to 12 Shiitake Mushrooms
8 pcs Shrimp, peeled and deveined
4 King Crab Legs
Udon Noodles
In a large pot, heat dashi, chicken stock and chicken. Add in tofu, cabbage, fish
cake, aburage, mushrooms, shrimp and crab legs. Cook for about 15 to 20 minutes under
medium high heat, stirring occasionally. Prepare udon noodles in a large casserole or
bowl and pour mixture over udon and serve.
Ponzu Sauce:
1c Mirin
3/4 c soy sauce
3 tbsp Fresh Lemon Juice
1 tsp Dried Red Pepper Flakes
Boil the mirin in a heavy, small saucepan until reduced to 1/3 cup, about 5 minutes.
Pour into a small bowl and whisk in the remaining ingredients.
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Airdate: June 2, 2001
This week Sam's Corporate Chef, Troy Terorotua prepares a
Poisson Cru and Coconut Onion Crusted Opakapaka!
Poisson Cru
2 lbs Fresh Ahi, diced
juice of 8 whole Limes
1 tsp Hawaiian salt
1 Onion, chopped
2 Tomatoes, chopped
1 sm bunch Green Onion, chopped
1 c coconut milk
Slice ahi into thin cubes and place in a large mixing bowl. Squeeze lime juice and
sprinkle salt over evenly. Then hand toss to mix. Add onions, tomatoes and green
onions. Mix evenly. Pour coconut milk and stir. Serve chilled.
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Coconut Onion Crusted Opakapaka With Chili Pepper Lemon Butter Sauce
Opakapaka:
2 Opakapaka filets, 8 oz. each
Salt & Pepper, to taste
3 Red Onions, sliced thin
1/2 c Sugar
1 1/2 c Coconut Cream
Prepare onion topping by sautéing onions in large greased pan. Add sugar and cream,
stirring occasionally until mixture is brown and caramelized. Process takes about 15
to 20 minutes. Prepare a separate greased frying pan on the stove. Take fish and
season with salt and pepper. Then sear both sides. Scoop caramelized onions and
smother the top of the cooked fish and then place in the oven at 350 degrees and bake
for about 3-5 minutes more. Remove from oven and place fish on a serving plate and
pour Lemon Butter Sauce over and serve.
Chili Pepper Lemon Butter Sauce:
2 Tbsp Oil
3 oz Onion, minced
1/2 c White Wine
4 Tbsp Heavy Cream
1 lb Butter, cut into pieces
1/2 c Lemon juice
3 Chili Peppers, chopped
In a lightly greased pot, mix oil, onions, wine and cream. Stir and let cook for about
2-3 minutes. Bring to a slight boil and then gradually add butter to the mixture,
stirring occasionally. Once butter has completely melted in, add lemon juice and chili
peppers to taste. Stir and let cook for another 2 minutes. Serve over Opakapaka.
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