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Royal Hawaiian Hotel

Executive Chef: Thomas Wong


Roast 5 Spice Duck Raviolis topped with Shiitake Leek Relish, Plum Sauce, Hawiian Chili Pepper Sour Cream

1 each Roast 5 Spice Duck Raviolis 1 oz Shiitake Leek Relish 1/2 oz Plum Sauce 1/2 oz Hawaiian Chili Pepper Sour Cream Roast Duck: 4 oz Roast 5 Spice Duck, julienne 2 oz Shiitake Mushroom, julienne 1 oz Green Onions, julienne 24 ea Roasted Garlic Parsley Pasta, 3 inch rounds Method: Saute shiitake mushrooms. Add duck and combine. Remove from heat and stir in green onions. Adjust seasoning with chili pepper water. Shiitake Leek Relish 1 cup Shiitake Mushrooms, julienne 1/4 cup Leeks, julienne 1/4 cup Maui Onions, julienne 1/2 cup Waimea Tomatoes, julienne 1 Tbs Cilantro, chopped 2 Tbs Balsamic Vinegar 1 Tbs Olive Oil 1 tsp Hawaiian Salt 1 tsp Hawaiian chili pepper water Combine all ingredients together. Chili Pepper Sour Cream 2 cups Sour Cream 1 Tbs Hawaiian or Thai Chili Pepper, chopped to taste Hawaiian salt Combine all ingredients and mix well. Keep refrigerated until needed.

Strawberry Shortcake with a Berry Biscuit, Grand Manier Custard topped with a Kahaluu Valley Whip Cream Poha Berry Coulis

1 each Poha Berry Biscuit 1 1/2 oz Grand Marnier Custard 1 oz Strawberry, sliced 1/2 oz Whip Cream 1 oz Poha Berry Coulis Poha Berry Biscuit 3 3/4 oz Sugar 1/2 oz Salt 3/4 oz Baking Powder 2 oz Cake Flour 16 oz Bread Flour 6 oz Salted Butter, Room Temperature 2 ea Eggs, whole 7 oz Buttermilk 5 1/2 oz Poha Berries, Pureed Incorporate sugar, salt, baking powder, cake flour and bread flour; mix slowly. Do not over mix. Slowly combine eggs and buttermilk with dry ingredients. Fold in Poha Berry. Roll out and cut as desired. Poha Berry Coulis 1 cup Poha Berry 1/4 cup Sugar Combine all ingredients in a sauce pot and heat to melt sugar. Place in blender and puree.

Pan Fried Opakapaka Black Bean and Lup Cheong (Chinese Sausage) Cream

5 oz Onaga filet, skin removed 3 oz Black Bean Lup Cheong Cream Sauce 1 oz Lup Cheong, julienne, fried 1/8 oz Shiitake Mushrooms 1 oz Maui Onion, julienne 3 oz Steamed Rice Season Onaga with salt and pepper. Top with Black Bean Lup Cheong Cream Sauce. Garnish with Lup Cheong, Cilantro, Shiitake Mushroom and Maui Onions. Black Bean Sauce (Yield: 16 fl oz) 1 oz Black Beans 1 1/4 oz Olive Oil 1/2 oz Green Onion, sliced 6 oz Oyster Sauce 5 3/4 oz Heavy Cream In a hot sauce pot add olive oil and black beans. Cook black beans until flavors and aromas are released, being careful not to burn the black beans. Add heavy cream and bring to boil. Remove from stove and fold in green onions. Serve. Oyster Sauce (Yield: 18 fl oz) 1/2 oz Olive Oil 1 oz shoyu 3 oz Oyster Sauce 1/2 oz Garlic 1/2 oz Ginger 1/2 oz Shallots 2 oz White Wash 1/2 oz Sesame Oil 10 oz Chicken Stock 10 oz Clam Juice 1 oz Brown Sugar In a hot sauce pot add oil. Add garlic, shallots and ginger. Cook until flavors and aromas are released. Add shoyu, oyster sauce and sesame oil. Thicken with white wash. Remove and use as needed. Steamed Rice 1 quart Rice 1 quart Water Wash rice until water runs clear. Add water and cover. Place in steamer for 20-30 minutes. When rice is done, remove cover and using a meat fork, gently mix rice to loosen. Cover and let stand for 15 minutes. Use as needed.


  Hari's Kitchen is produced by KHON Channel 2 - Hawaii.


Royal Hawaiian Hotel
Executive Chef: Thomas Wong

Airdate: October 19, 1997


Roast 5 Spice Duck Raviolis topped with Shiitake Leek Relish, Plum Sauce, Hawiian Chili Pepper Sour Cream 1 each Roast 5 Spice Duck Raviolis 1 oz Shiitake Leek Relish 1/2 oz Plum Sauce 1/2 oz Hawaiian Chili Pepper Sour Cream Roast Duck: 4 oz Roast 5 Spice Duck, julienne 2 oz Shiitake Mushroom, julienne 1 oz Green Onions, julienne 24 ea Roasted Garlic Parsley Pasta, 3 inch rounds Method: Saute shiitake mushrooms. Add duck and combine. Remove from heat and stir in green onions. Adjust seasoning with chili pepper water. Shiitake Leek Relish 1 cup Shiitake Mushrooms, julienne 1/4 cup Leeks, julienne 1/4 cup Maui Onions, julienne 1/2 cup Waimea Tomatoes, julienne 1 Tbs Cilantro, chopped 2 Tbs Balsamic Vinegar 1 Tbs Olive Oil 1 tsp Hawaiian Salt 1 tsp Hawaiian chili pepper water Combine all ingredients together. Chili Pepper Sour Cream 2 cups Sour Cream 1 Tbs Hawaiian or Thai Chili Pepper, chopped to taste Hawaiian salt Combine all ingredients and mix well. Keep refrigerated until needed.

Strawberry Shortcake with a Berry Biscuit, Grand Manier Custard topped with a Kahaluu Valley Whip Cream Poha Berry Coulis

1 each Poha Berry Biscuit 1 1/2 oz Grand Marnier Custard 1 oz Strawberry, sliced 1/2 oz Whip Cream 1 oz Poha Berry Coulis Poha Berry Biscuit 3 3/4 oz Sugar 1/2 oz Salt 3/4 oz Baking Powder 2 oz Cake Flour 16 oz Bread Flour 6 oz Salted Butter, Room Temperature 2 ea Eggs, whole 7 oz Buttermilk 5 1/2 oz Poha Berries, Pureed Incorporate sugar, salt, baking powder, cake flour and bread flour; mix slowly. Do not over mix. Slowly combine eggs and buttermilk with dry ingredients. Fold in Poha Berry. Roll out and cut as desired. Poha Berry Coulis 1 cup Poha Berry 1/4 cup Sugar Combine all ingredients in a sauce pot and heat to melt sugar. Place in blender and puree.

Pan Fried Opakapaka Black Bean and Lup Cheong (Chinese Sausage) Cream

5 oz Onaga filet, skin removed 3 oz Black Bean Lup Cheong Cream Sauce 1 oz Lup Cheong, julienne, fried 1/8 oz Shiitake Mushrooms 1 oz Maui Onion, julienne 3 oz Steamed Rice Season Onaga with salt and pepper. Top with Black Bean Lup Cheong Cream Sauce. Garnish with Lup Cheong, Cilantro, Shiitake Mushroom and Maui Onions. Black Bean Sauce (Yield: 16 fl oz) 1 oz Black Beans 1 1/4 oz Olive Oil 1/2 oz Green Onion, sliced 6 oz Oyster Sauce 5 3/4 oz Heavy Cream In a hot sauce pot add olive oil and black beans. Cook black beans until flavors and aromas are released, being careful not to burn the black beans. Add heavy cream and bring to boil. Remove from stove and fold in green onions. Serve. Oyster Sauce (Yield: 18 fl oz) 1/2 oz Olive Oil 1 oz shoyu 3 oz Oyster Sauce 1/2 oz Garlic 1/2 oz Ginger 1/2 oz Shallots 2 oz White Wash 1/2 oz Sesame Oil 10 oz Chicken Stock 10 oz Clam Juice 1 oz Brown Sugar In a hot sauce pot add oil. Add garlic, shallots and ginger. Cook until flavors and aromas are released. Add shoyu, oyster sauce and sesame oil. Thicken with white wash. Remove and use as needed. Steamed Rice 1 quart Rice 1 quart Water Wash rice until water runs clear. Add water and cover. Place in steamer for 20-30 minutes. When rice is done, remove cover and using a meat fork, gently mix rice to loosen. Cover and let stand for 15 minutes. Use as needed.