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Chinese Pork Chops Wasabi Salmon Stuffed Cabbage Roll

BROADCAST DATE:   December 23, 2001
REBROADCAST FROM 5/27/01


From the Kitchen of: Chef Richard Reformado and owner Helen Toya of Uptown Cafe

Chinese Pork Chops

Pork Chops
Marinade
1 Tbs. salt
1/2 Tbs. sugar
2 eggs
1/2 Tbs. baking soda
1/2 Tbs. lion custard
1/2 Tbs. meat tenderizer
1/2 c. flour
1/3 c. corn starch
Oil for deep fry and stir fry

Combine marinade ingredients and soak pork chops for about 4 hours.  Heat oil in pan.  Deep fry until golden brown.  In another pan, heat oil, stir fry and add remaining ingredients (see below).  Fry for 1 minute.

Sprinkle green onion
Pinch of salt
Pinch of sugar
1 tsp. Tabasco
1 tsp. mirin

From the Kitchen of:  Chef Richard Reformado and owner Helen Toya of Uptown Cafe

Wasabi Salmon

Marinade
1/2 c. soy sauce
1 tsp. grated ginger root
1 clove garlic, grated
1 Tbs. sake or mirin
3 Tbs. Sugar

Sauce
1 c. mayonnaise
1 tsp. wasabi
Garnishes
cucumber, julienne
curly carrot
curly deep fried potatoes
furikake

Combine marinade ingredients and soak salmon over night.  Heat oil in pan and fry salmon until light brown.  Garnish dish with vegetables.  Put wasabi sauce on cucumber.  Place salmon on dish and top salmon with wasabi sauce and furikake.

From the Kitchen of:  Chef Richard Reformado and owner Helen Toya of Uptown Cafe

Stuffed Cabbage Roll

1 lb. ground beef
1/2 c. celery, chopped
1/2 c. onion, chopped
1 egg slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
8 large cabbage leaves

Sauce
2 c. tomato soup
1/2 c. tomato sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. brown sugar
1/2 tsp. hon dashi

Remove cabbage leaves and place in boiling water until leaves wilt.  Mix meat, vegetables and seasoning and wrap in cabbage leaves.  Place in skillet, cover with sauce and simmer for about 30 to 45 minutes.