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Sam Choy's
Recipes
October, 2005
Aloha Tofu Patties
Spicy Shaved Rice
Ahi Poke
Salmon Poke
Crispy Ahi Cake with
Sweet Chili Sauce
Sweet Chili Sauce
Carpaccio
Ceviche
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Broadcast Date
10/29/2005 This week on Sam Choy’s Kitchen,
Sam serves up a local version of Carpaccio and Ceviche.
Carpaccio
1 lb. Ahi
Salt & Pepper to taste
One quarter cup Red Bell Pepper, diced
One quarter cup Yellow Bell Pepper, diced
One quarter cup Red Onions, diced
One quarter cup Green Onions, chopped
One quarter cup Capers
One quarter cup Tomatoes, diced
One half cup Olive Oil
6 Tbsp. Lime Juice
Slice ahi thinly and spread out on serving platter. Season with salt and pepper.
Layer vegetables. Top with olive oil and lastly the lime juice. Chill and serve
cold.
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Ceviche
1 lb. Ono (white meat fish), cubed or sliced
Hawaiian salt to taste
5-6 Tbsp. Olive Oil
Pepper to taste
One quarter cup Corn Kernels
One quarter cup Black or Pinto Beans
One quarter cup Tomatoes, diced
One half avocado, cubed
1 small bunch Cilantro, chopped
1 tsp. Cumin Powder (spice)
1 tsp. Chili Powder
One half cup Lime Juice
In a large mixing bowl, season fish with salt and pepper then combine
ingredients as listed (add the lime juice last) Toss and serve with corn chips
on a cold platter.
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Broadcast Date
10/22/2005
This week, Sam and Sharie are joined by Tanioka’s
General Manager, Jasmine Tanioka and Executive Chef, Jensen Endo to promote Sam
Choy’s Poke Contest. Jensen Endo shares two poke dishes, Spicy Shaved Rice and
Crispy Ahi Cake with Sweet Chili Sauce while Sam prepares his traditional Ahi
Poke and a Salmon Poke. The 14th Annual Aloha shoyu Sam Choy Poke Contest will
be on November 13, 2005 at the Honolulu Country Club from 11:00am – 3:00pm.
Proceeds benefit the Kalihi-Palama Health Center. For more information, call
456-0501.
Spicy Shaved Rice
4 - 6
Tbsp Sushi Rice
2 - 3 Tbsp Tanioka’s Spicy Tako
2 – 3 Tbsp Tanioka’s Spicy Ahi
S&B wasabi to taste
nori, shredded
In a clear plastic or glass wine cup, layer 2 – 3 tablespoons sushi rice,
Tanioka’s Spicy Tako, remaining 2 -3 tablespoons of the sushi rice, and
Tanioka’s Spicy Ahi. Top with a dab of wasabi and the nori. Serve.
Sushi Rice
5 cups (30 oz.) Japanese rice
5 1/3 cups water ( five and one third cup)
2 Tbs. sake
Two hours before cooking, wash the rice thoroughly and allow the water to drain.
Measure the required amount of water to rice and let stand for an hour or more.
Just before cooking rice add sake. Bring contents to boil for 2-3 minutes. Cover
pot tightly. Reduce heat to low and simmer for 15 minutes. Remove from heat and
let stand for 10 minutes. Yield: 7 big rolls (futomaki)
VINEGAR MIXTURE
1/2 cup sugar (one half cup)
1/2 cup rice vinegar (one half cup)
3 tsp. salt
1 tsp. ajinomoto
Remove rice and place into a large container. Pour vinegar mixture over hot rice
and mix thoroughly, but lightly, with a vertical cutting motion. Fanning while
mixing (this gives luster to the rice).
HINT: Cool rice before making sushi.
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Ahi Poke
2
lbs. Ahi, cubed
One fourth cup Aloha shoyu
1 Tbsp. Inamona (crushed, roasted kukui nut with salt)
Limu Kohu to taste
Red Hot Chili Pepper, finely chopped to taste
Green Onions, chopped to taste
Round Onions, diced to taste
1 Tbsp. Sesame Seed Oil
Combine all ingredients and mix. Serve chilled.
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Salmon Poke
2 lbs. Salmon, cubed
One fourth cup Aloha shoyu
1 Tbsp. Sesame Seed Oil
Round Onions, diced to taste
Green Onions, chopped to taste
One fourth cup Mayonnaise
Siracha to taste (Hot Chili Sauce)
Limu Kohu to taste
One eighth cup Ikura (Salmon Roe)
Half of an Avocado, cubed
Combine ingredients and mix.
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Crispy Ahi Cake with Sweet Chili Sauce
1 pound Ground Ahi
2 teaspoon Garlic Salt
One half teaspoon Black Pepper
1 tablespoon Minced Garlic
1 teaspoon Minced Ginger
Three fourth teaspoon Sesame Seed Oil
2 oz. Bread Crumbs
Combine all ingredients, portion into 2 -3 oz patties, freeze for 15 minutes
then dredge in flour, eggs and finally panko. Deep fry at 350 degrees until
golden brown.
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Sweet Chili Sauce
1 cup Mayonnaise
Three fourth cup Sweet Chili Sauce
2 tablespoon Plum Sauce
Three fourth teaspoon Siracha (Hot Chili Sauce)
Combine all ingredients and mix well, service on top of Crispy Ahi Cake.
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Broadcast Date 10/8/2005
This week on Sam Choy’s Kitchen, Aloha Tofu Recipe Contest Winner: Tracey
Apoliona shares her winning recipe- Aloha Tofu Patties.
Aloha Tofu Patties
1
Block Aloha Tofu (Firm)
1 cup of cooked (seasoned with garlic salt & pepper) Salmon (Flake)
1 cup of cooked Shrimp (Chopped) (about 1 dozen shrimps)
One half cup of Crab Meat (drain all moisture) (1/2 cup)
1 cup of Water Chestnuts (one can) (Chopped)
1 Egg
One fourth cup Green Onions (Diced) (1/4 cup)
2 tablespoon Oyster Sauce
1 tablespoon shoyu
One and one half cup Panko (1 ½ cup)
Season with Black Pepper and Garlic Salt if needed
Mix all of the ingredients in a large mixing bowl. Form into patties and fry in
about three fourths cup cooking oil (3/4 cup) until golden brown. Drain on a
paper towels. Make an additional dipping sauce. Lay patties on a platter and
drizzle with the sauce.
Dipping Sauce
1 cup sugar
1 cup shoyu
1 cup water
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