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Shrimp Fried Rice with Curry Sauce Broiled Veal Chop with Spinach Fettucini Wild Mushroom Madeira Sauce Haupia Lemongrass Brulee

BROADCAST DATE:  May 19 2002


Shrimp Fried Rice with Curry Sauce
From the Kitchen of:
Chef John Armstrong of The Halekulani Hotel

Ingredients & Method for Curry Sauce
1 pc. onion, chopped
1 tsp. ginger, chopped
1 tsp. lemongrass
4 leaves lime leaf
2 oz. green onions, chopped
3 each carrots, chopped
1 Tbs. green curry paste
1 Tbs. fish sauce
1 c. heavy cream
3 c. coconut milk
2 c. spinach, blanched
1 tsp. green food coloring
1/4 c. cornstarch

Sauté onion, ginger, lemongrass, lime leaf, green onion and carrots. Add green curry paste, fish sauce, heavy cream and coconut milk. Bring to a boil, simmer for 15 minutes. Add blanched spinach and green food coloring. Thicken with cornstarch and strain sauce.

Ingredients & Method for Fried Rice
6 c. white rice, cooked
1 oz. oyster sauce
1 oz. soy sauce
1 tsp. sesame oil
1/4 c. shiitake mushrooms, diced
1/4 c. zucchini, diced
1/4 c. carrots, diced
1/4 c. yellow squash, diced
black pepper to taste
16 pcs. 13/15 shrimps, grilled
1/4 c. olive oil
1 Tbs. garlic, chopped
1/2 c. green onions, sliced

Sauté vegetables, stir with white rice, add oyster sauce, soy sauce, sesame oil and black pepper to taste. Sauce garlic in olive oil and grill shrimps. Place fried rice in the center of a plate, pour curry sauce around the rice. Garnish with green onion on the rice. Place 4 pcs. each of shrimp around on the sauce. Ready to serve.

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Broiled Veal Chop with
Spinach Fettucini Wild Mushroom Madeira Sauce

From the Kitchen of:
Executive Chef Darryl Fujita of The Halekulani Hotel

4 each veal chops
4 hand falls spinach fettucini
20 pcs. fresh asparagus

Broil or sauté veal chop to desired doneness Sauté asparagus with a little olive oil, lightly season with salt. Boil spinach fettucini, toss with olive oil and a little minced garlic. Arrange in a nice presentation, sauce and serve.

Ingredients and Methods for the Sauce
2 c. madeira
1 c. veal glaze
4 Tbs. shallots, minced
1/4 c. fresh shiitake mushrooms, julienne
1/4 c. oyster sauce
1/4 c. morel mushrooms
2 Tbs. whole butter
salt & white pepper to taste

Sauté minced shallots and mushrooms in a sauce pan. Add madeira and reduce by 80%. Add veal glaze and simmer for 5 minutes. Finish with butter and seasoning.

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Haupia Lemongrass Brulee
From the Kitchen of:
Pastry Chef Franz Schaier of The Halekulani Hotel

1 1/2 c. coconut milk
1 c. milk
3 oz. sugar
1 3/4 oz. corn starch

Combine the coconut milk and the sugar together in a saucepan and bring to a boil. Combine the milk and cornstarch together in a bowl.

When the coconut milk comes to a boil, temper in the cornstarch mixture. Whip until the mixture comes thick and begins to boil. Remove from the heat and pour on to a plastic sheet pan. Cover the haupia with plastic wrap, flush to prevent a skin from forming. Store in the refrigerator until firm.

Lemongrass Brulee
3/4 c. egg yolks
4 oz. sugar
1 1/2 c. heavy cream
4 each lemongrass stalks

Wash and remove the outer layer and base of the lemongrass stalks. Wrap the lemongrass in plastic wrap completely and pound it with a hammer to break up the cell structure. Remove the pounded lemongrass from the plastic wrap and carefully cut it into small pieces.

Combine the lemongrass and heavy cream together in a saucepan and bring to a boil. When the mixture has boiled for 5 minutes, remove it from the heat and cover with plastic wrap. Let steep for at least 1 hour.

Strain the cream through a chinoix and discard the lemongrass. Bring the cream to a boil. Combine the egg yolks and sugar together and temper into the boiling cream. Whip constantly over medium heat until the mixture begins to thicken. When the brulee is thick, remove it from the heat and strain through a chinoix into a bowl over an ice water bath. Stir until completely cool. Cover and place in the refrigerator.

Cinnamon Crisp Cup
12 pc. Menlo egg roll wrappers
1 tsp. cinnamon
1 c. granulated sugar
1 can spray grease

Separate 12 pcs. of egg roll wrappers. Wrap the remaining wrappers tightly with plastic wrap and store in the freezer.
Place 6 pcs. of the wrappers on a flat surface and give a light even layer of grease. Dust with the cinnamon sugar. Place the remaining 6 wrappers on top of the first set to create a star shape. Repeat the grease and dusting process.
Bake the cinnamon crisps in between 2 metal cups at 305 degrees for 10 minutes or until the wrappers become golden brown. Remove from the oven and immediately remove from the metal cups and store in an air tight container.

Place a small dollop of lemongrass brulee in the center of the plate. Place the cinnamon cup on top of the brulee. Next, dice the haupia into 1/2" cubes and fill the cinnamon cup about 1/2 full. Scoop the brulee on top of the haupia cubes and sprinkle the brulee with some sugar. Caramelize the sugar with a propane torch. Garnish the dessert with lilikoi sauce and fresh berries.