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Hawaiis Kitchen -
Hawaii's Kitchen Recipes 2002
BROADCAST DATE: 07/14/02
Ahi Patty Burger with Tobiko Mayonnaise
From the Kitchen of:
Chef Norman Asao of the Honolulu Country Club
2 c. chopped ahi
1/3 c. Chinese fishcake
2 Tbs. shiitake, minced
2 Tbs. water chestnuts, chopped
1 Tbs. green onion, minced
1 Tbs. Chinese parsley, chopped
1 Tbs. shoyu
1 1/2 Tbs. oyster sauce
1 Tbs. sesame oil
Combine all ingredients and form into 4 oz. patties. Sautee in vegetable oil till medium-rare.
Tobiko/Mayonnaise
1 Tbs. tobiko
2 Tbs. mayonnaise
Serve on toasted sesame hamburger bun with lettuce and sliced tomato.
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Crispy Lemon Chicken Salad with Lemon-Ginger Dressing
From the Kitchen of:
Chef Norman Asao from the Honolulu Country Club
1 5 oz chicken breast
corn starch
egg white
kosher salt
ground white pepper
Cut chicken into strips and season with salt and pepper. Dip in egg white and dredge in corn starch. Deep fry at 340 degrees for three to five minutes. Set aside
2 oz. lemon sauce (recipe below)
1 c. water
3/4 c. sugar
1 Tbs. lemon extract
1 Tbs. sherry
3 Tbs. white vinegar
1 Tbs. corn starch
dash of yellow coloring
Combine all ingredients to a boil then thicken with corn starch. Set aside.
Lemon-Ginger Dressing
1 c. rice vinegar
1/2 c. lemon juice
1 c. sugar
2 c. peanut oil
1/3 c. ginger, minced
2 tsp. kosher salt
Combine all ingredients
Nalo tender greens (or your own choice of greens)
mandarin orange segments
sliced-vine riped Hauula tomatoes
Chinese parsley and corn sprouts (for garnish)'
candied pecans (recipe below)
Candied Pecans
Blanch pecans for one minutes, drain, coat with sugar then deep fry at 350 degrees till crisp. Place on paper towel to cool.
Toss Nalo greens with lemon-ginger dressing, place on plate, toss chicken strips in lemon sauce, place on tender greens the arrange sliced tomatoes, candied pecans and mandarin orange on plate. Garnish with Chinese parsley and corn sprouts.
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