1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Broadcast Date: October 26, 2002
This week on Sam Choy’s Kitchen, Tofu Steak Temaki Sushi featuring
Shirakiku No-Wash Rice.
Tofu Steak Temaki Sushi 1 tablespoon Vegetable Oil
2 pieces House Steak Tofu Garlic Pepper, cut into one half inch strips
(1/2”)
One half cup of your favorite Teriyaki Sauce (1/2 cup) or Sam Choy’s
Garlic Ginger Sauce
4 cups Shirakiku No-Wash Rice or Short Grain Rice
Sesame Seeds, sprinkle
One half cup Sushi Vinegar (1/2 cup) or Powdered Sushi Flavoring
One third Cucumber (1/3) cut into one half inch strips (1/2”)
One third Pickled Radish –Takuwan (1/3) cut into one half inch strips
(1/2”)
1 Avacado slice into 12 pieces
One quarter cup Mayonnaise (¼ cup)
8 sheets Temaki nori (seaweed)
wasabi
1-2 tablespoon Pickled Ginger, chopped or sliced, served on the side of
the plate.
Cook rice, and while it is hot, add sushi vinegar or sushi powder.
In a pan, heat 1 tablespoon vegetable oil. Cook tofu until browned. Add
teriyaki sauce and cook until all moisture has evaporated.
Lay nori and put rice on top. Spread rice evenly over half of nori one
fourth inch thick (1/4”) put wasabi on rice (if you desire) Place 2
pieces of tofu, cucumber, sliced takuwan, avocado and add 1 tablespoon
of mayonnaise. Roll the nori sheet to form a cone shape (hand held cone
shape sushi)
Top Of Page
Go back
Broadcast Date: October 19, 2002
DEEP FRIED CRAB IN BLACK BEAN SAUCE 2 Crabs,
sectioned
Salt & Pepper to taste
Cornstarch to dust
6-8 cups Frying Oil
One quarter of a cup Frying Oil
One half bunch Green Onions, chopped
3 ounces Ginger, sliced
4 Tablespoons of Black Beans
One half cup Aloha shoyu
2 cans Chicken Stock
Pepper to taste
4 Tablespoons Brown Sugar
8 pieces Leop Cheong, halved
Slurry (Corn Starch & Water) to thicken
Section the raw crab. Season the crab with salt & 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.
Top Of Page
Go back
Broadcast Date: October 12, 2002
Join Sam as he gets things cookin at All Star Hawaii this week. Joining Sam are
basketball legend Kareem Abdul-Jabbar, UH Men's Basketball Coach Riley Wallace, and
executive chef from Strawberry Hill, James Palmer. Sam and friends prepare Coconut
Curried Shrimp, Sweet and Sour Shrimp and wasabi Mashed Potatoes.
Coconut Curried Shrimp Ingredients:
Large Shrimp, preferably 16-20; cleaned and deveined
One half cup Coconut Cream
One quarter cup White cooking wine
One teaspoon chopped garlic
One teaspoon chopped herbs
One cup cooked white rice
One teaspoon olive oil
Pinch of salt
Pepper to taste
One teaspoon Curry Sauce
Heat oil in large sauté pan. Add shrimp and cook for two to three minutes. Add the
chopped herbs and garlic followed by the white wine. Allow reduction. Once reduced,
add the coconut cream and curry sauce and allow it to reduce for a few minutes.
Serve six pieces of shrimp per order with white rice.
Top Of Page
Go back
Tempura Batter Two cups flour
One cup cornstarch
Salt and Pepper to taste
One tablespoon baking powder
One egg, beaten
Two cups cold water
In a large mixing bowl, sift dry ingredients. Add egg and cold water and mix well
using a wire whisk. Top Of Page
Go back
Sweet and Sour Shrimp Use 16-20 shrimp peeled and
deveined in both the Coconut Curried Shrimp and Sweet and Sour Shrimp recipes.
The Shrimp are prepared in the tempura batter and coated with the sweet and sour
sauce. Top Of Page
Go back
Sweet And Sour Sauce Two tablespoons pineapple juice
One cup granulated sugar
One half cup vinegar
Two teaspoons Aloha shoyu
One half cup ketchup
One half cup water
One quarter cup of orange marmalade
One and one half teaspoons ginger, minced
One teaspoons garlic, minced
One quarter teaspoon sambal (garlic chili sauce)
One tablespoon cornstarch blended with one quarter of cup water for thickening
Bring pineapple juice to a boil. Add sugar, and cook until sugar is dissolved. Add
the vinegar, shoyu, ketchup. Water, marmalade, ginger, garlic and sambal to mixture
and bring to a boil for about three to four minutes. Make a cornstarch mixture by
blending one tablespoon cornstarch with one quarter cup water. Add cornstarch
mixture to sauce, and cook until thickened. Set aside.
Top Of Page
Go back
wasabi Mashed Potatoes Two and one quarter pounds of
Red bliss potatoes peeled and cut into one inch cubes.
Four whole cloves garlic
One half pound of butter
Three ounces of heavy cream
White pepper and salt to taste
wasabi paste to taste
In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook
for eight to ten minutes, or until done. Drain. Puree in a food processor, or whip
with an electric mixer. Add the butter and cream. Season with salt and white pepper.
Whisk in wasabi paste to taste. Serve immediately.
Top Of Page
Go back
BROADCAST DATE: October 5,
2002 If you love the taste of taro,
you'll love this week's Sam Choy's kitchen. Join Sam, John Aana (vice president of
the Kauai Taro Grower's Association, and Kimo Akana (last year's Taste of Taro
winner) in the kitchen. They make squid luau with a taro patch twist and many other
interesting taro dishes.
This year's Taste of Taro will be at the Princeville Ballroom, and for more
information about the event call # 808-826-6202.
Squid Luau with a Taro Patch Twist One box calamari
One tray Longanisa sausage (remove casing)
One diced onion
One teaspoon garlic minced
One teaspoon oyster sauce
One teaspoon harm ha
One teaspoon brown sugar
One quarter of a cup of coconut milk
Ten pieces dry opa'e
Two cups luau leaf, cooked
Two cups taro stems, cooked
One egg white
Mix together longanisa suasage meat, onion, egg white, ginger, garlic and luau leaf
in a bowl. Stuff itno cleaned clamari. Stir fry in hot wok until almost cooked. Add
dry opa'e and taro stems and stir fry for three minutes. Add harm-ha, oyster sauce,
brown sugar, and coconut milk. Cook until everything comes together and sauce
thickens a little. Serve on rice. Top
Of Page
Go back
Luau and Taro Shrimp Shumai on Kauai Mixed
Greens with a Thai Red Curry poi Vinaigrette One package won ton wrappers
One cup luau leaf, cooked
One quarter cup diced taro, cooked
Twelve pieces of sixteen to twenty tiger or Kauai shrimp
One teaspoon ginger chopped fine
One teaspoon fish sauce
Pepper to taste
Kauai Mixed Greens
poi Vinaigrette:
One teaspoon red Thai curry paste
One tablespoon brown sugar
One tablespoon fish sauce
One teaspoon garlic
One teaspoon lemon grass
One teaspoon soy sauce
One quarter cup salad oil
Three tablespoons poi
Garnish:
Black sesame seeds
Crispy shoe string taro (deep fried)
Boil luau leaves and taro separately. Cool off and dice taro, rinse luau leaves and
drain. Saute luau leaves, taro, ginger, and garlic, add fish sauce and pepper. Lay
out won ton wrappers and place one teaspoon of luau stuffing on wrappers. Add raw
shrimp to the luau mix wit the tail up. Wrap like shumai with the shrimp tail
sticking out of the wrappers. Steam for eight to ten minutes.
Vinaigrette:
Whip all ingredients together, except oil. Slowly add oil into mixture, mixing well
at the same time.
Arrange mixed greens on plate, place shumai in the center of the greens. Drizzle poi
vinaigrette across shumai. Sprinkle with black sesame seeds and garnish with crispy
taro strings. Top Of Page
Go back |
