This week, Kelvin Ro and Ed Toma visit the show to toast the new year with delicious holiday recipes from Diamond Head Market and Grill.<\/p>\n
This show aired originally in December 2008.<\/p>\n
CRISPY STUFFED SHRIMP TEMPURA WITH CHINESESTYLE MOCHI RICE<\/B><\/p>\n
For Mochi Rice:<\/B><\/p>\n
* 2 cups mochi-sweet<\/B>rice <\/B>(steamed as directions)
\n* 1\/4 cup minced char siu <\/B>
\n* 1\/4 cup minced lup chong <\/B>
\n* 1\/8 cup diced onion <\/B>
\n* 1 teaspoon minced garlic <\/B>
\n* 1 teaspoon minced ginger <\/B>
\n* 2 tablespoons vegetable oil <\/B>
\n* 1\/8 cup shrimp-pork stuffing <\/B>
\n* 1\/8 cup chopped cilantro <\/B>
\n* 1\/8 cup chopped green onions <\/B>
\n* 1\/8 cup diced dried shiitake mushroom <\/B>
\n* 1\/8 cup oyster sauce <\/B>
\n* 1 tablespoon shoyu <\/B><\/p>\n
Saute ingredients together, add to cooked rice and steam 20 minutes.<\/p>\n
For Stuffed Shrimp:<\/B><\/p>\n
* 20 shrimp <\/B>(21-count), deveined and butterflied
\n* 1\/2 cup minced pork <\/B>
\n* 1\/2 cup minced shrimp <\/B>
\n* 1\/4 cup minced water chestnuts <\/B>
\n* 1\/4 cup minced green onions <\/B>
\n* 2 tablespoons cilantro <\/B>
\n* 1 teaspoon sesame oil <\/B>
\n* 1 teaspoon shoyu <\/B>
\n* 1 teaspoon sugar <\/B>
\n* 1 teaspoon ginger <\/B>
\n* 1 teaspoon garlic <\/B>
\n* salt <\/B>and pepper<\/B>, to taste <\/p>\n
Combine all ingredients and add 1 teaspoon of stuffing onto the butterflied shrimp, dust with cornstarch and set aside for deep-frying.<\/p>\n
For Tempura Batter:<\/B>
\nUse your favorite batter or try this: <\/p>\n
* 1 cup cornstarch <\/B>
\n* 1\/3 cup flour <\/B>
\n* 1 egg <\/B>
\n* 2\/3 cup club soda <\/B>or sparkling water<\/B>, chilled
\n* 2 teaspoons white vinegar <\/B>
\n* 2 teaspoon oil <\/B>
\n* 2 tablespoons baking soda <\/B><\/p>\n
Add water as needed until combined to resemble a thick pancake batter; set aside to rest for 15 minutes. Dip shrimps carefully in batter and deep-fry at 350 degrees until golden brown.<\/p>\n
For Dipping Sauce<\/B>
\n(optional): <\/p>\n
* 1\/2 cup shoyu <\/B>
\n* 1\/2 cup sugar <\/B>
\n* 1\/2 cup chicken stock <\/B>or water <\/B>
\n* 1 teaspoon minced ginger <\/B>
\n* 1 teaspoon minced garlic <\/B>
\n* 1 tablespoon minced cilantro <\/B>
\n* 1 teaspoon toasted and crushed sesame seeds <\/B>
\n* 1 teaspoon sesame oil <\/B>
\n* 1 teaspoon minced chili pepper <\/B>
\n* 1 tablespoon minced green onions <\/B>
\n* 1 tablespoon white vinegar <\/B>Mix ingredients together.<\/p>\n
NEW YEAR’S EVE ALIZE SPARKLERS<\/B><\/p>\n
* 1 ounce Alize <\/B>(Rose, Bleu or any flavor)
\n* 2 parts Adami Prosecco<\/B><\/p>\n
Place one part refrigerated\/cold Alize in a chilled champagne glass and top with two parts Adami Prosecco. Garnish the cocktail with a lemon twist.<\/p>\n
FRESH ASIAN PEAR MARTINI<\/B><\/p>\n
* 1 ounce fresh, skinless<\/p>\n
Asian pear<\/B><\/p>\n
* 1 ounce Grey Goose Le Poire <\/B>
\n* 1 ounce cranberry juice <\/B>
\n* 1\/2 teaspoon white granulated sugar <\/B>(muddled)<\/p>\n
Place pear in the bottom of a mixer glass and top with sugar. Muddle the sugar with the pear until slightly smooth. Place cubed ice over the top of the mixture and add Grey Goose Le Poire and cranberry juice.<\/p>\n
Shake the cocktail in a Boston shaker-and-glass assembly, then strain the cocktail into a chilled martini glass.<\/p>\n
Garnish the martini with a thin slice of fresh Asian pear.<\/p>\n
Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.<\/I><\/p>\n","protected":false},"excerpt":{"rendered":"
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