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BROADCAST DATE: July 27, 2002
This week on Sam Choy's kitchen we meet Hideaki "Santa" Miyoshi. Mr. Miyoshi was Sam
Choy's Poke Festival Winner from last year!
Santa prepares is award winning Poke dish called," New Age Amaebi Nigiri Poke
...Where's Da Rice?" This year's Eleventh Annual Sam Choy's Poke Festival is being
held at Hapuna Beach Prince Hotel, September 13-15.
New Age Amaebi Nigiri Poke
“Where’s Da Rice?”
Created by Hideaki “Santa” Miyoshi Ingredients: (yield 6 pounds)
Four pounds Molakai Amaebi
For “Where’s Da Rice?” mousse:
Two punds Kahuku Shrimp cleaned and shelled
One-third package Hawaii Tofu
One Maui Onion peeled and minced
One quarter cup of Limukohu finely chopped
Two tablespoons Enoki Mushroom cleaned and cut
One half cup Kahuku Corn
One cup Heavy Cream
One half piece Unagi Kabayaki skinned and cut in strips
Two pieces Soft-shell crab (prime size)
One Ripe Avacado
Two ounce fresh ginger peeled and julienne
Two large eggs
One cup Panko
Four cloves garlic grated
Black pepper to taste
Four ounces of Aloha shoyu
Four ounces Sugar
For the toppings:
Ikura as toping
Masago as toping
One quarter cup of scallions minced and rinsed
One half piece Japanese Cucumber diced small
Fresh wasabi grated
For Aloha Mayonnaise:
Eight ounces Best Food Mayonnaise
One and a half ounce Aloha shoyu
Two ounce Mirin
Two cloves Garlic
Black Pepper to taste
Eight ounce Hawaiian Kine One Drizzle Sauce
Preparation:
Dust Soft-Shell crab with flour and deep fry at 350 degrees until crispy.
Cut soft-shell crab in strips and set aside.
Detach Amaebi head from body. Dust with flour and deep-fry and 350 degrees until
crispy. Set aside and use as garnish.
Shell the Amaebi and butterfly and clean.
Keep cold in the refrigerator.
For “Where’s Da Rice” mousse:
In a food processor, puree Kahuku Shrimp and Tofu and with machine running add Heavy
cream, then transfer to a large bowl.
Add Maui Onion, Enoki mushroom, Kahuku corn, Inamona, Limu kohu eggs, Panko, Aloha
shoyu, Sugar, Garlic, Black Pepper, and mix well.
Spread plastic wrap on the work surface.
Spread this mixture over the plastic wrap (8”X8”)
Place Soft-shell crab, Unagi Kabayaki strips, Avocado strips and needle ginger in
the middle.
Make a roll like maki sushi (One and one half inch diameter) using the plastic wrap.
Steam mousse roll with plastic wrap for fifteen minutes or until firm.
Keep cold in the refrigerator.
For Aloha Mayonaise:
In a bowl, combine Aloha shoyu, Mirin, Mayonaise, Garlic, Black pepper and mix well.
Presentation:
Using a sharp knife cut “Where’s Da Rice” mousse in one half inch thick pieces.
On a large plate place “Where’s Da Rice” mousse.
Daub Aloha Mayonaise on the mousse.
Daub Sriracha Hot Sauce on the mousse
Place Amaebi on the mousse
Drizzle with Hawaiian Kine Ono drizzle sauce
Top the Amaebi with Ikura, Masago, Japanese Cucumber, Scallions and Fresh
wasabi to complete Amaebi Nigiri Poke
Use amaebi head and Pickled Finger as garnish
Serve at once Top Of Page
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BROADCAST DATE: July 13, 2002
Quindins
(Coconut Custard) One cup sugar
One cup water
Eight egg yolks
One teaspoon vanilla
Two tablespoons butter melted
One cup coconut flakes
One teaspoon lemon zest, optional
In a mixing bowl, combine egg yolks, vanilla and melted butter. Mix and set aside.
Combine sugar and water and boil for ten minutes. When the sugar syrup is ready,
slowly pour into to egg yolk mixture. Once incorporated, add the coconut flakes. Mix
well and let rest for five minutes. Pour batter into muffin pan, which has been
buttered and coated with granulated sugar. Tap muffin pan to get out excess sugar.
Bake for about thirty five to forty minutes, depending on the oven. Un-mold the
quindins when they are lukewarm. Top
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Mud Pie Four eggs whites
One quarter cup sugar
Seven ounces semi-sweet chocolate chips
Six ounces butter
Four egg yolks
One nine inch Oreo pie crust
Bake Oreo pie crust at 375 degrees for five to ten minutes.
Beat the egg whites with the sugar until it forms a soft meringue and set aside.
Melt butter and chocolate chips and beat in egg yolks. Once the chocolate and the
egg yolks are mixed well, incorporate the meringue in two steps. Pour into Oreo and
refrigerate overnight. Top with whipped cream before serving.
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BROADCAST DATE: July 7, 2002
Grandma Sumida's Watercress Tempura 1 Egg
One half cup cornstarch less 1 Tablespoon Cornstarch
One half cup flour plus one Tablespoon Flour
1 teaspoon Salt
1 bunch Sumida Watercress
Beat egg thoroughly with a fork. Pour egg into a measuring cup and add enough water
to measure a total of three quarters of a cup. In a bowl, combine dry ingredients
and mix well. Pour egg mixture into dry ingredients and mix well by folding. Do not
beat; the little lumps do not matter.
For best results, chill the batter in the refrigerator for at least one hour before
using. Wash watercress, drain and cut into one inch pieces. Put watercress into
batter and mix well. Drop this mixture by tablespoons and fry in very hot, deep oil
until golden brown and crunchy.
Serves 5. Top Of
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