|
Sam Choy's
Recipes For October, 2004
Kabocha Sugatani (Pumpkin)
Tempura Batter
Tempura Sauce
Breakfast Sandwich
Pumpkin Bread
Top Of Page
Go back
1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Broadcast Date 10/09/2004
This week on
Sam Choy’s Kitchen, Sam and Sharie enjoy a cup of Hawaii Coffee
with a breakfast sandwich and grandma’s go-go pumpkin bread.
Breakfast Sandwich
Slice a loaf of sweet bread
Spread mayonnaise on the slice of sweet bread. Lightly toast over grill or
toaster oven.
Melt one third cup butter (1/3) in a pan and fry sliced smoked pork.
Add chopped green onions to the butter and pork.
Beat 2 eggs with a fork
Add the eggs to the pork and green onions and cook over medium heat until eggs
are done.
Create a sandwich with 2 slices of buttered sweet bread and the egg/pork omelet.
Cut sandwich in half and add berries for decoration (for example: strawberries,
blueberries, and boysenberries) Dust with powdered sugar.
Top Of Page
Go back
Pumpkin Bread
Three and one
half cups all purpose flour (3 ½)
3 cups sugar
2 teaspoons baking soda
One half teaspoon baking powder (1/2)
One and one half teaspoon salt (1 ½)
One and one fourth ground cloves (1 ¼))
One and one fourth ground cinnamon (1 ¼)
One and one fourth ground nutmeg (1 ¼)
4 eggs
1- 16 ounce canned pumpkin or (2 cups fresh pumpkin)
1 cup vegetable oil
Two thirds cup water (2/3) if pumpkin is can or (½ cup water if pumpkin
is fresh or frozen)
Prepare two 9x5” loaf pans and spray generously with Pam.
Preheat oven to 350 degrees.
In a large mixing bowl, sift dry ingredients together. In another mixing bowl,
Combine wet ingredients, then combine the wet and dry ingredients together.
Mix well but do not over beat. Pour into loaf pans. Bake for 1 hour. Cool
slightly and take out of pans to let cool on a rack. Place loaves on a clean
lint free cloth. Cover with another cloth. Place cooled loaves in ziplock
bags. Refrigerate or freeze. The bread needs to “cure” in the
refrigerator or freezer at least overnight. It will freeze well up to 3
months.
To serve, slice loaves. Spread a slice with the soft honey cream cheese spread
and top with another slice.
Honey Cream Cheese Spread
1 (8 ounce) package cream cheese, softened
2 tablespoon honey
Top Of Page
Go back
Broadcast Date 10/02/2004
This week
Sam and Sharie welcome Toshi Ito, Owner & Chef of Kotobuki Restaurant on
Kapahulu Ave. Toshi will demonstrate how to cook Japanese style pumpkin (Kabocha
Sugatani) and Tempura.
Kabocha Sugatani (Pumpkin)
three fourth cup shoyu (3/4)
1 cup mirin
1 cup sake
5 cups water
one half cup sugar (1/2)
3 tablespoons hondashi
Cut pumpkin into quarters and then into 2-inch long pieces. Boil in water for 5
to 7 minutes, until tender. Throw away the water and add all ingredients and
bring to a boil.
Top Of Page
Go back
Tempura Batter
5 cups ice
water
1 egg
3 cups flour
Oil for frying.
Pumpkin skin or vegetables of your choice such as green beans, sliced carrots,
peeled and sliced sweet potato, sliced zucchini, sliced onions or mushrooms.
Prepare (cut and slice) vegetables and thoroughly dry with a paper towel. Heat
oil in a deep pot about 350 degrees.
Beat egg, add in a mixing bowl, ice water and flour. Do not over-mix the batter.
The batter should be slightly lumpy not smooth.
Sprinkle flour over the vegetables and shake off the excess. Dip the vegetable
of your choice in the batter and fry till golden brown. Place on a plate with a
paper towel to allow excess oil to drain. Serve with tempura sauce.
Tempura Sauce
1 cup shoyu
one half cup mirin (1/2)
one half cup sake (1/2)
3 tablespoons hondashi
Bring to a simmer before serving.
|
