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Sam Choy's
Recipes For October, 2003
Pumpkin Bread
Kalbi
Korean Style Kimchee Pancake
‘Ulu Bagels
poi Biscuits" target="_self">Lomi Salmon and poi Biscuits
Kawelo’s Mini Lau Lau
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Broadcast Date: 10/25/2003
Sam and Sharie welcome the owners of the Hawaii Doggie Bakery, Jen Kunishima and
Trudie Mahelona for some paw pleasing treats. 'Ulu Bagels, Lomi Salmon and poi
Biscuits, and Kawelo's Mini Lau Lau, are on the menu on this week's Sam Choy's
Kitchen. ‘Ulu Bagels
1C steamed or baked breadfruit (‘ulu), minced
3C whole wheat flour
1C cornmeal
2 Tablespoons fresh poi
½ C vegetable oil
water
In a large mixing bowl, blend flour and cornmeal. Incorporate poi and oil,
cutting them into the flour with a pastry cutter or fork. Add water a little at
a time until mixture holds together and can be formed into a ball. Fold the
minced breadfruit into the dough and turn into a floured surface. Divide the
dough into golf ball sized balls and roll each ball into a long log and then
shape into a bagel. Place on an ungreased cookie sheet and bake at 350 degrees
until golden.
poi Biscuits" target="_self">Lomi Salmon and poi Biscuits
1/8 lb fresh salmon, poached, steamed
¼ Large Tomato, diced
4 C all purpose flour
½ C Vegetable oil
2 tablespoons poi
After poaching or steaming the salmon, remove skin and bones and flake the
salmon into small pieces. In a large mixing bowl, cut oil and poi into the flour
using a pastry cutter or a fork until mixture resembles coarse meal. Mix in
flaked salmon and diced tomatoes. Slowly add water until mixture just holds
together and can be formed into a ball. Divide the dough into golf ball sized
balls and press onto ungreased cookie sheet to form ovals. Bake at 375 degrees
until golden brown. Top Of Page
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Kawelo’s Mini Lau Lau
1lb. steamed chicken
1small taro root or sweet potato steamed and peeled
1 bunch horenso spinach
small ti leaves
raffia for tying
Wash the ti leaves and the horenso spinach leaves and pat dry. Lay two ti leaves
on a table, one on top of the other crosswise. In the center, place
approximately six horenso spinach leaves and on top of the leaves place ¼ C of
shredded chicken and a small piece of taro. Wrap the spinach leaves around the
filling, using the outer ti leaves to wrap a secure packet for steaming. Tie
tightly with raffia, and steam ti packets in a steamer until the outer leaves
become tender. Serve by removing the outer ti leaves and raffia. Top Of Page
Go back Broadcast Date: 10/11/2003
Kalbi Three to Four pounds Kalbi
Two cups Aloha shoyu
One cup Sugar
One third cup – round onion (chopped or blended)
One teaspoon garlic
One half teaspoon ginger
One quarter cup chopped green onion
One half teaspoon black pepper
Two Tablespoons sesame oil
Four cups water
Mix the above ingredients together and serve. Top Of Page
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Korean Style Kimchee Pancake
One cup chopped Kimchee
Four pieces Raw shrimp
One quarter cup chopped beef or pork
One half cup flour
One third cup Mochiko
One tablespoon cornstarch
A half teaspoon of green onion chopped
One half bulb onions sliced
One half cup water
Half teaspoon olive oil
Mix the kimchee, shrimp, beef, flour, mockiko, cornstarch, green onion, and
water together. Heat saucepan over medium heat, and cook till brown on both
sides.
Sauce
Half cup shoyu
One teaspoon garlic chopped
One chili pepper chopped
One tablespoon sesame seed oil
One teaspoon vinegar
Mix and serve with Kimchee Pancake Top Of Page
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Broadcast Date: 10/4/2003
This week Sam is joined in the kitchen by the folks from Hawaii Coffee. While
enjoying some of their great coffees, Sam whips up a yummy Pumpkin Bread to go
with the coffee.
Pumpkin Bread
One can of pumpkin *brand of your choice*
Three and one
thirds cups all purpose flour
Three cups sugar
Two teaspoons baking soda
One half teaspoon salt
One and one fourth teaspoon salt
One and one fourth ground cloves
One and one fourth ground cinnamon
One and one fourth ground nutmeg
Four eggs
One cup canola oil
One cup water
Prepare loaf pans and spray generously with Pam.
In a large mixing bowl, sift dry ingredients together. In another mixing bowl,
combine wet ingredients and combine the dry ingredients to the wet ingredients.
Mix well, but do not over beat. Pour into loaf pans. Bake in a preheated three
hundred and fifty degree oven for seventy five minutes. Loosen loaves and remove
from pans. Place loaves on a clean lint free cloth. Cover with another cloth.
Allow to cool completely. Place cooked loaves in Ziploc bags. Refrigerate or
freeze. The bread needs to "cure" in the refrigerator or freezer at least
overnight. It will freeze well for up to three months.
This recipe makes two loaves.
To serve, slice loaves thinly. Spread a slice with soft cream cheese and top
with another slice. |
