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Broadcast Date: 09/28/2002
For the real taste of the Polynesian people...join Sam and guest Samoan Chief
Seielu Avea, as they prepare
dishes like: coconut crab cakes, palusami, baked
coconut uhu, and a delicious coconut basil mayonnaise.
Palusami
Twenty taro
leaves, (or two pounds fresh spinach leaves), cleaned and dry
Two medium onions, diced
Salt and pepper to taste
Two cans coconut milk (eight ounces each)
Preheat oven to three hundred and fifty degrees.
Line the bottom
of a nine by thirteen inch pan with taro (or spinach) leaves. I a large mixing
bowl, combine onions, salt and pepper, and coconut milk.
Stir for fifteen seconds, or until blended. Pour coconut milk mixture
into pan, covering taro leaves. Cover pan with aluminum foil, and place in
three hundred and fifty degree oven for fifteen minutes to twenty minutes or until
tender.
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Coconut Crab Cakes
Two tablespoons
canola oil
One half medium onion, finely diced
One stalk celery, finely diced
One pound coconut crab or lump crabmeat
One half cup unsweetened shredded coconut
Two thirds a cup of mayonnaise
One teaspoon Dijon mustard
Two tablespoons chives, finely minced
Two tablespoons parsley, chopped
Five cups panko
Salt and pepper to taste
One half cup of flour
Three large eggs, beaten
Oil for deep frying
Diced tomatoes for garnish
Chives for garnish
Coconut-Basil mayonnaise (recipe below)
Heat oil in a sauté pan.
Add onion and celery, and sauté until onion is translucent. Remove from heat
and set aside.
In a large bowl,
mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and one cup
panko with onion-celery mixture. Add salt and
pepper to taste. Form into two inch diameter cakes. Roll cakes first in
flour, then in beaten eggs, then in the remaining four cups of
panko, each time shaking of excess. Heat oil and sauté the crab cakes
until golden brown. Drain on paper towels. Arrange on a platter.
Garnish with tomatoes and chives. Serve with Coconut-Basil Mayonnaise.
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Coconut-Basil Mayonnaise
One cup
mayonnaise
One half cup unsweetened shredded coconut
One tablespoon lime juice
One tablespoon basil, chopped
One teaspoon chili garlic paste
Salt and pepper to taste
Combine all
ingredients in mixing bowl, and whisk until smooth. May be prepared a day
ahead, covered, and refrigerated. Bring to room temperature before serving.
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Baked Coconut Uhu
One whole
uhu (three to four pounds), cleaned and scored
Two pounds Wetland taro
Two medium onions, minced
Two cups coconut milk
Salt and pepper to taste
Three Ti leaves
Line baking pan
with ti leaves and lay the
uhu on the leaves. Pour coconut milk and onions on
the uhu. Cover with aluminum foil and bake for
forty five minutes to one hour at three hundred and fifty degrees.
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Broadcast Date: 09/14/2002
This week Sam is joined by Traci Toguchi spokesperson for the Alzheimer's
Association. Together they make an incredible Ahi club sandwich and cold shrimp long
rice salad. Sam and with Traci talk story about the upcoming Aloha shoyu Sam Choy
Big Boy Golf Tournament. The tournament's proceeds benefit the Alzheimer's
Association Aloha Chapter. The tournament will be held Tuesday October 15,2002 at
the Pearl Country Club.
For more information about the tournament,
please call 808-739-5637 ext.21.
Fresh Ahi Clubhouse Sandwich Two ahi fillets (about two ounces each) per
sandwich then grilled
Combine all marinade ingredients and blend well, to taste. Marinate ahi fillets in
mixture for five minute for five minutes or less, then remove fish and set aside.
Marinade
One half cup Aloha shoyu
One quarter cup light salad oil
Two tablespoon mirin
One quarter cup teaspoon of sesame oil
One half tablespoon cilantro, minced
Two tablespoons green onion, thinly sliced
One tablespoon garlic, minced
One tablespoon ginger, minced
One half teaspoon salt
One quarter teaspoon white pepper
One and a half teaspoons ground Chinese 5-Spice powder
One tablespoon black sesame seeds
One pinch dried red pepper flakes or one Hawaiian chili pepper
Sandwich ingredients:
One slice of fresh pineapple, peeled and skinned
Three slices of sourdough bread, toasted
Mayonnaise to spread lightly on toasted bread
One piece of butter leaf or Manoa lettuce
Two slices fresh tomato
Two pieces cooked bacon
Two pieces sliced ripe avocado
One small bunch radish sprouts
Grill fresh fish and pineapple. Sear ahi to medium rare. Separately sear pineapple
on both sides. Toast three slices of bread, apply mayonnaise very lightly on one
side of all three slices. Start the layering process.
First layer: One slice of toasted bread, ahi, pineapple, radish sprouts
Second layer: Second slice of tasted bread, lettuce, tomato, bacon, avocado and
radish sprouts
Third layer: Third slice of bread and the second piece of ahi. Pierce with
toothpicks in quarter sections. Serve with taro or potato chips.
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Cold Shrimp and Long Rice Salad One package (two ounces) long rice
Twenty medium shrimp, cooked, and peeled
One medium size won bok, thinly slced
One red and white kamaboko, thinly sliced
One half cups grated carrots
Two eggs fried and thinly sliced
One medium chili pepper sliced
Salt and pepper to taste
Long rice salad dressing
Pour hot water over long rice. Let stand about twenty minutes then drain.
Combine all ingredients for the salad. Toss with dressing, season with salt and
pepper and chill for one to two hours. Before serving with watercress.
Garnish:
One half bunch fresh watercress, cut two inches long
Long Rice Salad Dressing:
One half cup granulated sugar
One half cup apple cider vinegar
One half cup sesame oil
One half cup Aloha shoyu
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Broadcast Date: 09/07/02
This week Sam celebrates his Diamond Head Restaurant's seventh Anniversary. To
celebrate Sam will be hosting a benefit dinner on September 18. Proceeds from this
dinner will go to Ronald McDonald House Charities of Hawaii.
The guests on this week's show are from the Ronald McDonald House Charities of
Hawaii and Sam's Diamond Head Restaurant. They include: Candace Asam-Lopez, and
Kristi Koga from Ronald McDonald Charities of Hawaii, and Paul Ah and James Lee from
Sam Choy's Diamond Head. Sam cooks up a delicious shrimp and veal dinner.
Shrimp Chipura with Sweet wasabi Sauce Shrimp, peeled
Salt & Pepper to taste
Flour for dusting
Egg Wash
Raw Shrimp Chips, grounded
Cooking Oil
Heat oil in a deep frying pan or wok. Season shrimp with salt and pepper on both
sides. Dip shrimp into flour and egg wash and then in the raw grounded shrimp chips.
Fry until shrimp is cooked.
Dip into Sweet wasabi Sauce and enjoy! Sweet wasabi Sauce
One ounce shallots, minced
One half cup white wine
One quarter teaspoon garlic minced
One sprig of thyme
Juice of one lemon
One bay leaf
Three whole black peppercorns
Add all ingredients into a saucepan and reduce till almost dry.
Add in one third cup heavy cream and reduce by half.
Whisk in eight ounce of diced cold butter until incorporated. Strain and whisk in
2.5 ounce wasabi paste and two tablespoons honey.
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Local Style Veal Osso Bucco with Shiitake Mushrooms Four veal shanks, about
1 one half -inches thick
Salt and pepper to taste
One half cup of flour for dusting meat
Three Tablespoons of oil
Four cloves garlic, crushed
One quarter cup of carrots, coarsely chopped
One half cup onions, coarsely chopped
Three tablespoons Chinese parsley
One tablespoon Five Star Spice
One half cup shoyu
Enough chicken broth or stock to cover meat
One cup sugar
One half cup of sherry
Sauce:
Three Tablespoon oil
One half cup sweet red and yellow bell pepper, julienne
One half cup onions, julienne
One quarter pound Snow peas
One cup shiitake mushrooms, sliced
Three cups strained stock from braised veal
Four Tablespoons cornstarch mixed with 3 Tbsp. water
Sprinkle veal shanks with salt and pepper, dust with flour, then brown in three
tablespoons oil in large braising pan for one or two minutes per side. Add garlic,
carrots, onion, Chinese parsley, Five Star Spice and shoyu. Brown it all together
for another five minutes. Cover with chicken broth or stock. Bring to a boil and add
sugar and sherry. Cover with foil or oven-proof lid and braise in 350-degree oven
for 1 hour, or until tender.
To make sauce, heat oil on medium-high heat in large sauté pan or wok and stir-fry
vegetables two to three minutes. Add strained stock from braised veal, bring to a
boil and thicken with cornstarch mixture.
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