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Deep Fried Crab In Black Bean Sauce

2 Crabs, sectioned
Salt & Pepper to taste
Cornstarch to dust
6-8 cups Frying Oil
One quarter of a cup Frying Oil
One half bunch Green Onions, chopped
3 ounces Ginger, sliced
4 Tablespoons of Black Beans
One half cup Aloha shoyu
2 cans Chicken Stock
Pepper to taste
4 Tablespoons Brown Sugar
8 pieces Leop Cheong, halved
Slurry (Corn Starch & Water) to thicken

Section the raw crab. Season the crab with salt & pepper. Dust the crab with cornstarch. In a wok, deep fry crab for 2 minutes. Drain on paper towels. In a separate wok, combine oil, green onions, ginger, black beans, Aloha shoyu, chicken stock, pepper & brown sugar. Simmer for 5 minutes. Add leop cheong and crab. Bring to a boil. Add slurry and thicken to desired consistency. When plating, place crab and pour sauce over. Serves 4-6 people. 

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Tofu Steak Temaki Sushi

1 tablespoon Vegetable Oil
2 pieces House Steak Tofu Garlic Pepper, cut into one half inch strips (1/2”)
One half cup of your favorite Teriyaki Sauce (1/2 cup) or Sam Choy’s Garlic Ginger Sauce
4 cups Shirakiku No-Wash Rice or Short Grain Rice
Sesame Seeds, sprinkle
One half cup Sushi Vinegar (1/2 cup) or Powdered Sushi Flavoring
One third Cucumber (1/3) cut into one half inch strips (1/2”)
One third Pickled Radish –Takuwan (1/3) cut into one half inch strips (1/2”)
1 Avacado slice into 12 pieces
One quarter cup Mayonnaise (¼ cup)
8 sheets Temaki nori (seaweed)
wasabi
1-2 tablespoon Pickled Ginger, chopped or sliced, served on the side of the plate.

Cook rice, and while it is hot, add sushi vinegar or sushi powder.

In a pan, heat 1 tablespoon vegetable oil. Cook tofu until browned. Add teriyaki sauce and cook until all moisture has evaporated.

Lay nori and put rice on top. Spread rice evenly over half of nori one fourth inch thick (1/4”) put wasabi on rice (if you desire) Place 2 pieces of tofu, cucumber, sliced takuwan, avocado and add 1 tablespoon of mayonnaise. Roll the nori sheet to form a cone shape (hand held cone shape sushi)