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Sam Choy's
Recipes
November, 2006
New Wave Poke
Agedashi Tofu Poke
Oyako Don
Matsumoto’s On The Go Sauce
Pork, Beef or Chicken Tofu
Salmon Butteryaki
Basic Stuffing
Pumpkin Bread Pudding
Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets
Haleiwa Barbecued Pork Ribs
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Broadcast Date:
11/25/2006 This week on Sam Choy’s Kitchen, Creamed
Chicken and Haleiwa
Barbecued Pork Ribs in honor of the Firefighters of Hawaii
Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets
2 to 3 pounds chicken, cut into stewing pieces
one quarter pound butter (1/4 pound)
2 medium onions, diced
2 cans chicken broth
3 cups heavy cream
2 cups mochiko
one half cup parsley, chopped (1/2 cup)
salt and pepper, to taste
In your favorite braising pot, melt butter and brown chicken and onions
about 5 to 8 minutes. Stir from time to time on medium heat, until
chicken is lightly browned. Add broth to cover and let simmer for 30
minutes.
Skim off fat, add cream and bring to a boil. Cook for 2 minutes. Thicken
with a paste of mochiko mixed with water. Pour the paste slowly into
cream sauce and keep stirring and cooking for about 3 minutes, or until
it reaches the desired consistency. Adjust seasoning with salt and
pepper to taste and fold in parsley. Garlic Mashed
Potatoes:
two and one quarter pound potatoes (2 1/4 pounds)
4 whole cloves garlic
one half pound butter (1/2 pound)
3 ounces cream
white pepper and salt, to taste
Peel and cut potatoes into 1-inch cubes. In a pot, cover the potatoes
with cold water, add garlic and bring to a boil. Cook for 8 to 10
minutes, or until done. Drain. Puree in a food processor or whip with an
electric mixer. Add the butter and cream. Season with salt and white
pepper.
Harvard Beets:
2 cans sliced beets
2 Tablespoons sugar, or more to taste
1 Tablespoon vinegar, or more to taste
2 Tablespoons cornstarch, mixed with one and one half Tablespoons water
(1/1/2 Tbsp.)
Dash of white pepper
Bring to a boil the sugar, beet liquid, and vinegar. Gradually add
cornstarch mixture, cooking and stirring until you get the consistency
you like. You may need to make more cornstarch paste if you want it
thicker. Some beets come packed in more liquid than other, you may need
to adjust the amount of sugar and vinegar until you get just the right
balanced taste of sweet and sour.
Add a dash of white pepper, fold in the beets and heat through.
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Haleiwa Barbecued Pork Ribs
2 whole slabs pork ribs, cut into sections of 3 ribs each
enough water to cover ribs in stockpot
one half cup sea salt (1/2 cup)
4 cloves of garlic, whole
1 finger fresh ginger, whole
2 green onions, whole
Haleiwa Barbecue Sauce:
1 teaspoon red chili flakes
2 cans (15 ounces) tomato sauce
2 cups brown sugar
one half cup vinegar (1/2 cup)
one half cup honey (1/2 cup)
2 cups onions, minced
2 teaspoon liquid smoke
2 teaspoon chili powder
1 teaspoon coarsely cracked black pepper
2 Tablespoons steak sauce
one half teaspoon dry mustard (1/2 teaspoon)
1 cup canned crushed pineapple
1 Tablespoon garlic, minced
Place ribs in stockpot and cover with water. Start with one half cup sea
salt and keep adding until water taste salty, then add garlic, ginger,
and green onions. Bring to a boil. Reduce heat and let simmer 45 minutes
to 1 hour, or until ribs are tender.
While ribs are cooking, combine all barbecue sauce ingredients in a
saucepan, bring to a boil, reduce heat and let simmer for 1 hour.
Strain.
When ribs are tender, remove from stockpot and let cool. Brush with
barbecue sauce and grill over hot coals on a hibachi until heated
through. Baste the ribs with barbecue sauce as they cook. Top Of Page
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Broadcast Date:
11/18/2006 This week on Sam Choy’s Kitchen,
Thanksgiving Stuffing
and a delicious Pumpkin Bread Pudding.
Basic Stuffing 2
onions, minced
One half stalk celery, minced (1/2 stalk)
1 pound bacon, chopped
2 cans water chestnuts, sliced
1 cup lup cheong
1 cup shiitake mushrooms, sliced
Stuffing mix
2 cans chicken stock
Poultry seasoning
Sage
Butter
Salt and pepper, to taste
Saute onions, celery, and bacon in butter. Add the lup cheong and
shiitake mushrooms then add the sage and poultry seasoning.
Add the chicken stock and bring to a boil. Fold in stuffing mix and
season to taste with salt and pepper.
Put stuffing into a buttered foil and roll into a log. Place in 350
degree oven for 35 to 40 minutes or stuff at room temperature into
either turkey or chicken.
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Pumpkin Bread Pudding
2 sticks butter, melted
1 (15-ounce) can pumpkin
2 cups sugar
6 eggs
4 and two thirds cup heavy or light cream (4 2/3 cup)
2 Tablespoon vanilla
1 Tablespoon cinnamon
One and one half teaspoon ginger (1 ½ teaspoon)
1 teaspoon nutmeg
One quarter teaspoon all spice (1/4 teaspoon)
In a large mixing bowl, whisk butter with sugar and eggs. Add the
pumpkin and cream and continue to whisk until well combined before
adding vanilla and spices.
In a baking pan, pour over 3 layers of bread cut into 1-inch squares.
Allow to soak for 1 hour or more. Bake at 375 degrees in a double boiler
(water bath) for one and one half (1 ½) to 2 hours covered with foil.
Cut and serve with whipped cream with sprinkle of powder sugar and
cinnamon (optional)
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Broadcast Date:
11/04/2006 This week on Sam Choy’s Kitchen, Konishiki
and Sam preview the
2006 Poke Contest on the grounds of the beautiful Turtle Bay Resort.
New Wave Poke 2
pounds Kampachi, cubed
Olive oil
Kosher salt
One half cup sriracha (chili sauce) (1/2 cup)
One half cup onion, minced (1/2 cup)
One half cup green onion, minced (1/2 cup)
1 cup tomato, diced
One half cup cilantro, minced (1/2 cup)
2 limes
One half cup tobiko (flying fish eggs) (1/2 cup)
furikake
wasabi Tomato Water:
1 cup tomato juice
1 Tablespoon wasabi
1 teaspoon sugar
Combine all the ingredients in a mixing bowl, then add the wasabi tomato
water as you stir. Top off with green onions and a sprinkle of furikake. Top Of Page
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Agedashi Tofu Poke
1 pound firm tofu, cut into three quarter inch cubes (3/4 inch cubes)
Cornstarch to coat tofu
Oil for deep frying
Dredge cubed tofu in cornstarch and deep fry until golden brown. Drain
on paper towels until ready to use.
1 ounce shiitake mushroom, sliced
2 ounces tomato, diced
2 ounces cucumber, diced
1 ounce onions, diced
One quarter cup furikake (1/4 cup)
soy sauce Mixture:
Two and one half cup sugar (2 ½ cup)
1 cup soy sauce
One half cup sesame seed oil (1/2 cup)
Combine ingredients in a mixing bowl and whisk until sugar has
dissolved.
Toss fried tofu and vegetables in a mixing bowl and drizzle soy sauce
mixture over tofu and vegetables to taste and serve. Top Of Page
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Broadcast Date:
11/11/2006
This week on Sam Choy’s Kitchen, it’s local dishes by Todd Matsumoto of
Matsumoto’s Okazuya & Restaurant.
Oyako Don
1 boneless skinless chicken thigh
One half ounce sliced round onion (1/2 ounce)
One half ounce bamboo shoot (1/2 ounce)
One half ounce reconstituted sliced shiitake muchroom (1/2 ounce)
One cup Matsumoto’s On the Go Sauce
1-2 eggs
1 green onion, coarsely chopped
One half bowl steamed white rice (1/2 bowl)
Pinch of nori strips
Add first five ingredients in a 6 inch egg pan. Cook until boil, mixing
chicken to cook evenly. Mix egg and green onions together. Pour evenly
into pan and cover for 30 seconds or until egg is set. Gently slide
mixture out of pan onto bowl of steamed rice. Garnish with nori strips. Top Of Page
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Matsumoto’s On The Go Sauce
1 cup mirin
Three quarter cup dark shoyu (3/4 cup)
One half cup sugar (1/2 cup)
4 cups konbu dashi
4 cups shiro dashi
Add all ingredients into a saucepan and bring to a boil. Lower heat to
simmer and reduce mixture by half. Top Of Page
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Pork, Beef or Chicken Tofu
One half package of udon noodles or 2 ounces uncooked (1/2 package)
2 ounces cooked and drained long rice
4 cups chopped won bok cabbage
1 stalk of green onions, cut into one inch segments
2 slices round onions
2 slices carrots
2 slices bamboo shoots
1 reconstituted shiitake mushroom cut in half
2 sprigs watercress
One quarter block firm tofu (1/4 block)
One half cup diced chicken, pork or beef (1/2 cup)
2 cups Matsumoto’s On The Go Sauce
Add all ingredients in order, cook to boil. Mix in meat to make sure
meat is fully cooked. When meat is done, ready to serve. Top Of Page
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Salmon Butteryaki
9 ounces of salmon filet cut into 3 pieces
4 pinches of salt
4 pinches of pepper
2 Tablespoon oil
One quarter stick of butter (1/4 stick)
Heat oil in frying pan till hot. Salt and pepper salmon top and bottom.
Sear salmon on both sides till browned. Drop in one ounce of butter,
cook until butter is melted. Remove salmon and place on a bed of chopped
cabbage. Pour remaining browned butter on salmon and serve.
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