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Sam Choy's
Recipes For August, 2004
Poke #1
Poke #2
Poke #3
Turtle Bay Poke
Delight
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Broadcast Date 8/7/2004
This week Sam promotes his Poke Festival at Turtle
Bay Resort on November 12 – 14, 2004. Sam and Sharie team up against Turtle Bay
Resort Executive Chef, Steven Falsetti and Managing Director Abid Butt for a
poke contest of their own. Billy V. hosts the show on the grounds of the
beautiful Turtle Bay Resort on the north shore. For more information about the
contest, call Sam Choy’s Restaurant at 732-8645 or Turtle Bay Resort at
293-6000. Here are Sam’s 3 different poke recipes
POKE # 1 Ahi (diced)
Limu Kohu (chopped)
Hawaiian Red Chili Pepper (minced)
Inamona
Hawaiian salt Combine ingredients to taste
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POKE # 2 Ahi (diced)
Ogo (chopped)
Round Onion (diced)
Green Onion (chopped)
Sesame Seed Oil
shoyu
Hawaiian salt
Combine ingredients to taste Top Of Page
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POKE # 3 Ahi (diced)
Lobster (diced)
Round Onion (diced)
Ogo (chopped)
Sesame Seed Oil
Chili Pepper Flakes
Green Onions (chopped)
Combine ingredients to taste Top Of Page
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Turtle Bay Poke Delight (5
servings)
Prepared by: Steven Falsetti
Executive Chef of Turtle Bay Resort, Hawaii
Ingredients
5 lb. Fresh Ahi (diced)
2 tsp. Oyster Sauce
1 pinch Hawaiian salt
¼ cup Green Onions (chopped)
¼ cup Round Onion (chopped)
1 tsp. Kukui Nut (crushed)
Garlic (for flavoring)
1½ tsp. Brown Sugar
2½ tsp. Soy
1 tsp. Sesame Oil
1 pc Fried Tofu
1 tbs. Corn Starch (dissolve in water to make thick paste)
1 tsp Chili Flakes
1 tsp nori Goma
1 tsp furikake
Oil (for deep frying)
Method of Preparation
1. Dice the fresh ahi.
2. Use a large mixing bowl to mix ahi with oyster sauce, chopped green and round
onions , kukui nut, soy and sesame oil.
3. Add salt, garlic and brown sugar to taste. Leave aside.
4. Use a clean bowl to mix the fried tofu, corn starch, chili flakes, nori goma
and furikake.
5. Heat oil in a deep fryer and lightly fry the mixed ingredients.
6. Remove and allow it to cool for a few minutes.
7. Mix the fried ingredients with the ahi mixture.
8. Garnish in small wooden bowls or shaped bowls.
9. Ready to serve.
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