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Fried Calamari Poke Salad

BROADCAST DATE:   July 01, 2001


Fried Calamari
From the Kitchen of: Chef Rodhel Ibay
of Kapono's Restaurant Bar & Grill


16 oz. tubes & tentacles

1 c. flour
2 c. milk
1 egg
4 c. panko
2 Tbs. nori

Cocktail Sauce:
1 c. tomato ketchup
1 c. chili sauce
1 Tbs. lime juice
1 stem cilantro
1/2 tsp. worcestershire sauce
1/8 tsp. tobasco (1 dash)
1/4 Tbs. tequila
salt & pepper, to taste
3/4 tsp. cerranos peppers, diced small

Mix all ingredients in a bowl and serve.

Dredge calamari with flour.  Mix milk and egg together (batter) then add calamari.  Bread with panko and nori mixtures.  Deep fry.



Poke Salad
>From the Kitchen of:  Chef Rodhel Ibay
of Kapono's Restaurant Bar & Grill


1 c. ahi, diced
1 pinch ginger, minced
1 pinch pepper flakes
1 pinch ogo
1/4 of whole small Maui onion, thinly sliced
1/4 c. green onions, chopped
1/2 of whole tomato, diced small
2 slices firm tofu
1 fist full nalo greens
sliced green onion (garnish)

Sear tofu and place aside to cool.  Dice ahi in small to medium pieces.  Mix ginger, pepper, ogo, Maui onions, green onions tomatoes and ahi with sauce mixture (recipe below).  Set up cold seared tofu on a plate then add nalo greens and ahi mixture on top and garnish with julienne green onions.

2 c. Aloha shoyu
2 c. water
1 tsp. sesame oil
2 tsp. sugar

Mix all ingredients in bowl.