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Sam Choy's
Recipes
November, 2005
Grandma’s
Cucumber Kim Chee
Grandma’s Meat Jun
Pumpkin Crunch
Cranberry, White
Chocolate, Pecan Tart
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Broadcast date
11/19/2005
This week on Sam Choy’s Kitchen, Kelvin Ro, Owner & Chef and Christina
Johnson, Pastry Chef of Diamond Head Market & Grill join Sam and Sharie with
delicious Thanksgiving Holiday Desserts; Pumpkin Crunch and a Cranberry White
Chocolate Pecan Tart. Pumpkin
Crunch 1-1lbs (13 oz.) can pumpkin
1- 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts – chopped
1 cup melted butter
Mix first five ingredients and pour into greased, parchment lined 9x13 cake pan.
Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake
mix. Pour melted butter over top. Bake in 350 degree oven for 50 mins. When
cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto
platter (the top becomes the crust) Top with sweetened cream cheese or whipped
cream. Top Of Page
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Cranberry, White Chocolate,
Pecan Tart 9 inch tart shell or 8 inch pie shell- par
baked
3 eggs
1 cup brown sugar
One fourth cup light corn syrup (1/4 cup)
4 tablespoon melted butter
1 tablespoon cream
1 teaspoon vanilla
Three fourth cup fresh cranberries- chopped (3/4 cup)
One half cup white chocolate chips (1/2 cup)
One half cup pecans- chopped (1/2 cup)
Whisk together first six ingredients until combined. Sprinkle pecans, white
chocolate chips and cranberries into par baked tart shell. Pour filling mixture
into tart shell. Bake in 350 degree oven 25-30 min. until golden brown and
filling is set. Let cool and decorate with white chocolate swirls.
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Broadcast date
11/12/2005 This week on Sam Choy’s Kitchen, Miss
Hawaii USA, Jennifer Fairbank shares her family recipes: Grandma’s Cucumber Kim
Chee and Meat Jun.
Grandma’s Cucumber Kim Chee 2 cucumbers- preferably
Japanese variety
3 stalks green onion- finely chopped
4 cloves garlic- minced
1 tablespoon crushed chili pepper flakes (kochu karu)
1 tablespoon finely ground chili powder
1 tablespoon red pepper paste (kochu jang)
One half cup shoyu (1/2 cup)
One fourth cup white vinegar (1/4 cup)
1 teaspoon roasted sesame seed
Dash of sugar
Directions:
Cut cucumbers lengthwise. Slice into bite size pieces.
Place in a bowl. Add all ingredients. Mix well
Chill before serving. Top Of Page
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Grandma’s Meat Jun
2-3
lbs. chuck roast
1 cup shoyu
One fourth cup sesame seed oil (1/4 cup)
4-5 stalks green onion- finely chopped
4-5 cloves garlic- minced
4 eggs- beaten
Flour
Oil for frying
Directions:
Cut meat into thin slices
Place in a bowl- add shoyu, oil, onions, and garlic, mix well
Pour flour into a flat pan
Dip marinated meat pieces in flour
Transfer meat into beaten eggs. Dip off excess
Fry until golden brown
Drain on paper towels
Dipping Sauce
1 cup shoyu
One fourth cup vinegar (1/4 cup)
2 stalks green onion- finely chopped
3 cloves garlic- minced
Sesame seed- roasted & crushed
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