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Sam Choy's
Recipes For April 2002
Stir-Fried Beef Fajitas
Saucy Meatballs
Too Cool Fruit Dessert
Haupia Squares:
Samantha’s Smoothie
Lemon Chicken
Chirashi Sushi
Paper Sack Shrimp with a Bouquet of Hawaiian Baby
Greens and Thai Vinaigrette
Limu-Ginger Crusted Salmon
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BROADCAST DATE: April 27,
2002 Gordon Lum, Executive Chef at Pueo’s at Coral Creek
joins Sam in the kitchen and prepares these two dishes: Paper Sack Shrimp &
Limu-Ginger Crusted Salmon.
Paper Sack Shrimp with a Bouquet of Hawaiian Baby Greens and Thai
Vinaigrette Yield: Four servings
Four ounces Baby Greens
Four Strips Green Onion, wilted
Four each of Roma Tomato, hollowed
One teaspoon Yellow Bell Pepper, minced
One teaspoon Green Bell Pepper, minced
One cup Thai Vinaigrette
12 each Paper Sack Shrimp
1. Hollow tomato and reserve pulp. Set aside.
2. Wilt green onion in boiling water for one minute. Cool in ice bath. Pat dry with
paper towel.
3. Bunch greens and tie with green onion. Place in hollowed tomato. Place tomato in
center of plate. Stand shrimp against bouquet. Sprinkle with yellow and green peppers.
Drizzle with vinaigrette. Paper Sack Shrimp Sixteen to twenty Shrimp,
stretched
Six each Lumpia Wrapper
One ounces Pickled Ginger
Twelve Basil Leaves
One Egg
Oil for frying
1. Cut lumpia wrapper in half diagonally. Place shrimp at point of wrapper.
2. Place one basil leaf over shrimp and sprinkle with ginger.
3. Roll wrapper around shrimp and seal with egg wash.
4. Deep fry until golden brown. Thai Vinaigrette
Reserved tomato Pulp
One quarter of a cup of Thai Fish Sauce
One quarter of a cup of Water
Two teaspoons of Sugar
One teaspoon of chili pepper flakes
One half cup of peanut oil
Place first five ingredients in blender and blend until smooth. Slowly pour in peanut
oil.
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Limu-Ginger Crusted Salmon
Yield: Two servings
Four Salmon Fillets, three ounces a piece
Crust
Two cups of red or green Ogo
One teaspoon of ginger, minced
Two teaspoons sesame seeds toasted
One teaspoon ground black pepper
To make crust: Chop Ogo fine. Add ginger, sesame seeds and pepper. Mix ingredients
until well blended. Pack limu crust on Salmon and refrigerate for ten minutes.
Fry crusted Salmon until desired doneness.
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chili pepper water-MISO VINAIGRETTE
YIELD: Three quarter cup
Two teaspoon chili pepper water
Three teaspoons White Miso
One teaspoon soy sauce
One and one half teaspoon Rice Vinegar
Two teaspoon Granulated Sugar
One and one half teaspoon Sake
One teaspoon Sesame Oil
Combine all ingredients and blend well. Serve at room temperature.
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BROADCAST DATE: April 20, 2002
This week Sam is joined in the kitchen by John Tsukada of Aloha shoyu.
LEMON CHICKEN 3 pounds of chicken, deboned
1 egg
5 Tablespoons. Cornstarch
One third teaspoon. Salt
Two thirds cup Cornstarch
Combine the 5 Tbsp. of Cornstarch with 1 egg and one third teaspoon of salt. Coat the
chicken with the egg product and dust well with two thirds cup Cornstarch. Deep fry at
medium heat until golden brown.
Sauce:
Two thirds cup Aloha White Vinegar
Yellow Food Coloring
HalfCup White Sugar
Halftsp. Salt
1 cup Water
1 Large Lemon
1 Tbsp. Cornstarch
Cut Lemon in half. Cut one half into thin slices to be used as garnish on chicken.
Squeeze juice of second half of Lemon into sauce pan. Add Vinegar, sugar, salt, 1 cup
of water and one drop of yellow food coloring. Cook over medium heat until sugar
dissolves. Mix 1 Tbsp. cornstarch w/ 2 - 3 teaspoon of water until smooth. Use this to
thicken sauce, pouring in slowly. Pour sauce over chicken and garnish with lemon
slices.
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Chirashi Sushi
GROUP A
4 Cups Rice (I usually let the rice soak over night in water, this allows the rice to
absorb the water and become fluffier when cooked)
GROUP B
Three quarters of a Cup Sugar (White Sugar)
Three quaters Cup Aloha Sushi Vinegar
2 teaspoons salt (not really necessary, depends on your taste and health habits)
GROUP C
1 -2 Carrots Minced
2 -3 Bamboo Shoots (Wash & soak in water for a few minutes, then mince)
Handful of Shiitake Mushrooms (Soak the dried mushrooms in Hot Water until it softens
then mince, use as many or as little mushrooms as you desire)
Kamabuko (Fish Cake, cut into thin slices)
10 String Beans (cut off ends and cut into thin slices vertically along the beans)
GROUP D
2 eggs, with a half teaspoon sugar and little salt, cook this flat, then cut into thin
slices
nori, use Ajitsuke nori or Makisushi nori (I usually have heat applied to both
sides of the nori to make it crispier, tear the nori into small pieces)
Sushi No Hana (this is dried shrimp flakes, Red & Green colored)
Instructions:
When cooking the rice in a rice cooker, fill the water level to slightly below normal,
for example, when making 4 cups of rice, you would normally fill the water to the
number 4 on the pot, this time fill it to slightly below the number 4. Let the rice
stand for 30 minutes after cooking and mixing.
In a pot, add little water and a small package of Dashi Nomoto (a Japanese soup
stock), ½ teaspoon salt, and 1 teaspoon Sugar, add the carrot, bamboo shoots, and
Shiitake mushrooms from Group C and let it cook for 5 - 7 minutes, add the Kamabuko
and String Beans after 7 minutes and let it cook for another 3 minutes.
I use a Hambo Sushi Mix Bowl (it’s a wooden bowl) to mix all the ingredients into, I
believe you can purchase this bowl at any oriental store (a Japanese store would
definitely have it).
Put Group A into the bowl and spread it out, let the rice cool down. Add Group B and
mix it into the rice.
Add Group C, be sure to drain the remaining liquid from Group C, prior to adding it to
the wooden bowl.
The texture of the rice and mix will appear wet, this is okay, the Vinegar will
eventually dry, taste the rice mix and add more vinegar and sugar if required. If the
rice mixture does not dry, add more rice to absorb the excess Vinegar.
Let the mix stand for awhile, sprinkle Group D on the rice mix, first start with the
Sushi No Hana, then spread the egg slices over the rice, when you are ready to serve
the rice, add the nori on top to add to the presentation and taste.
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BROADCAST DATE: April 13, 2002
Sam's guest is Donna Witsell (Executive Director of HUGS) (Help, Understanding &
Group Support). Sam serves up a menu that is easy, affordable and fun for the whole
family to make. On the menu is Saucy Meatballs, Too Cool Fruit Dessert and Samantha's
Smoothie.
Saucy Meatballs One pound lean ground beef
Two slices dry bread, broken into crumbs
One egg
One tablespoon soy sauce
One eighth teaspoon black pepper
One tablespoon canola oil
One can (16 ounces) tomato sauce
Two teaspoons dry Italian herbs or oregano
Combine beef, bread crumbs, egg and soy sauce. Sprinkle black pepper over meatball
mixture and mix. Form sixteen meatballs by rolling beef between the palms of your
hands until nicely rounded meatballs are formed. Heat oil in large skillet until very
hot, but not smoking. Turn down heat and slowly brown meatballs. Pour tomato sauce in
skillet and season with herbs. Simmer for about 30 minutes, stirring occasionally to
prevent sticking. Serve over pasta, rice or French bread.
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Too Cool Fruit Dessert
One recipe Haupia Squares (see
recipe below)
Two cups diced fresh or canned fruit
Mint sprig (optional)
Vanilla ice cream (optional)
Cut haupia into small squares. Layer each glass with haupia and diced fruit. Top with
a scoop of vanilla ice cream and a mint sprig (optional).
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Haupia Squares:
¼ cup Cornstarch
½ cup Sugar
1 cup Whole Milk
1 can (12 oz.) coconut milk
In a mixing bowl, stir together sugar and cornstarch. Add coconut milk and whole milk
and stir to blend. Pour mixture into a saucepan. Over medium heat, cook until the
mixture bubbles and thickens. Remember to stir frequently to prevent the mixture from
burning or becoming lumpy. Pour mixture into pan and place in the refrigerator until
well chilled.
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Samantha’s Smoothie
One ounce orange juice
One ounce cranberry juice
Two ounces strawberry puree
One ounce grenadine syrup
Ice
Garnish:
Three tablespoons whipped cream
Fill blender with ice to one third full. Add ingredients, and blend. Pour mixture into
a Viva Grande glass and top with whipped cream.
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BROADCAST DATE: April 6, 2002
This week Gaylen Wong, sales manager of Mutual Publishing, and Xicotencatl Macias,
operations manager of Sinaloa Tortilla, join Sam in the kitchen. Mutual Publishing
publishes Sam’s Wok Cookbook. The trio cooks up some amazing Stir-Fried Beef Fajitas.
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 ginger
One teaspoon 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, brewon sugar, ginger, garlic
and cilantro for about 15 minutes.
In a wok, heat one tablespoon salad oil. Add marinated beef and cook about four
minutes. Add mixed vegetables and cook another two minutes. Add salt and pepper to
taste. Remove from wok. Lightly wipe out wok with paper towel.
Heat wok on high one tortilla for about 30 seconds on each side. Remove hot tortilla
and spread one teaspoon hoist sauce on each one. Pour ¼ 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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