Sam Choy’s Cooking: Island Cuisine at its Best

Back by popular demand, Chef Sam Choy—celebrated international restauranteur, television chef and best-selling cookbook author—presents his latest cookbook, Sam Choy’s Cooking. 

The embodiment of local charm with his wit, ebullience, and down-home hospitality, Sam again invites you into his kitchen to share his love of Island foods. His cooking combines the sophistication of Hawaii Regional Cuisine, which he helped pioneer with with down-home local cookery—enhanced by his Polynesian-Asian background and Island upbringing.

In Sam Choy’s Cooking, Sam once more offers delicious, easy-to-prepare Island-style recipes. Here are favorites that With Sam Choy—Cooking From the Heart didn’t have room for, along with dishes people keep requesting. “I can’t tell you how many times people have asked for recipes that they remember grandma and grandpa making, so here they are.” Then, to keep things interesting, Sam has included some new, innovative dishes that add the unmistakable flare of haute cuisine.

Each of the more than 150 recipes is accompanied by a nutritional analysis and low-fat conversion tip, something unique for a coffee table cookbook. “It’s something people want in the nineties,” says Sam. “It’s possible for food to taste good and be good for you.”

Award-winning photography captures elegant culinary displays that showcase Hawaiian artifacts assembled from museums, private homes and artists from all over the Islands, making Sam Choy’s Cooking a feast for the eyes, as well as a feast for the appetite. The hearty Island flavors are accompanied by spirited notes on food preparation and presentation and, of course, Sam’s charming local anecdotes. (Do you know how Sam got started on this professional road? His mom shares her story on page 215.)

Recipes:

Appetizers & Soups (Na Pupu a me Na Kupa)

Deep-Fried Mahimahi Macadamia Nut Fingers
Summer Ahi Tartare
Wok Barbecue Shrimp with Pepper-Papaya-Pineapple Chutney
Wings of Wings Miso Shoyu Chicken
Crab and Shrimp Stuffed Shiitake Mushrooms with Mango Bearnaise Sauce
Tailgate Mochi Mochi Chicken
Da Wife’s Bean Soup
Kona Seafood Chowder
Quick and “Tastes Good” Barley Soup
Ahi and Shrimp Candy
Definitely Easy Deboned Shoyu Chicken Drumettes
Best Crabmeat Soup with Taro
Tropical Marmalade
Pepper-Papaya-Pineapple Chutney
Mango Bernaise Sauce
Fish Stock

Slice (Ka Poke)

Poke Patties
Straight Hawaiian-Style Inamona Poke
Korean-Style Tako Poke
Aku Poke
Ahi Poke Salad
Helena Pali Opihi Limu Poke
Tako Poke
Blue Pincers Poke

Salads (Na Lau ‘Ai)

Why Not? Breadfruit, Sweet Potato and Taro Salad with Crabmeat
“Wow the Neighbors” Seafood Salad
Hilo Tropical Fruit Slaw
Lamb Salad
“The Old Sand Island Days” Ogo Pickle—”Not”
Nineties Style Potato Salad
Bella Mushroom Salad
Lomilomi Salmon with a Twist
Puna Papaya and Maui Onion Dressing
Dill Vinaigrette
Limu Lomilomi Relish
Keahole Ogo Salad with Miso Dressing

Ginger (Ke ‘Awapuhi ‘Ai)

Ginger, Ginger Steamed Mussels
Ginger Clams with Black Bean Sauce
Local-Style Ginger Braised Chicken
Ginger Shoyu Pork
Spicy Braised Chicken with Ginger
Miso Miso Boneless Chicken Thighs with Ginger
Gingered Scallops with Colorful Soba Noodles
Braised Ginger Honey Chicken
Cold Chicken Tossed with Fresh Ginger Pesto
Gingered Lobster

Wod (Ka Ipuhao Pake)

Wok-Fried Lobster with Thick Soy
Wok Stir-Fried Chicken with Sweet Peppers and Onions
Wok the Chicken with Eggplant & Hot Peppers
Wok Spicy Tofu
Sesame Ginger Snap Peas
Wok Pork, Pineapple Barbecue Sauce and Lychees
Hawaiian Pineapple Barbecue Sauce
Garlic Shrimp with Spinach, Red Peppers and Oyster Mushrooms
Wok Stir-Fried Ono and Hawaiian Hot Peppers
Stir-Fried Curried Scallops
Pan-Fried Spicy Eggplant

Grill (Ke Kapuahi Ko‘ala)

Patti “O” Short Ribs
Yellowfin Tuna with Lime-Shoyu Marinade
Hoisin Pulehu Pork Chops
Tailgate Teri Steaks
Hilo Mango-Lilikoi-Basil Barbecue Shrimp
Backyard-Style Barbecue Ribs
Swordfish, Mango and Garlic Bread Kebabs
Kona Cuisine Seafood Brochettes
Barbecue Beef Short Ribs
Tailgate Annie Barbecue Leg of Lamb
Sweet-Bread Variations for the Grill
Grilled Quesadilla Variations
Backyard Barbecue Sauce
Tailgate Teri Sauce

Local Favorites (Na ‘Ono ‘One‘i)

Kamuela Dry-Rub Tenderloin
Dad’s First Cooking Lesson—Steamed Moi with Lup Cheong, Green Onion and Ginger
Chicken Luau—My Mother’s Favorite
Easter Roast Lamb
Easy Local Ribs
Christopher’s Stir-Fried Chicken
Beef or Pork Luau Stew
Honomalino Lamb with Satay Sauce
North Shore Ham Hocks with Mongo Beans and Eggplant
Easy Holiday Pork Chop and Potato Scallop
Sweet Potato Casserole
Kau Mac Nut-Crusted Roast Loin of Pork with Tropical Marmalade
Local Boy Smoked Pork
Grandma’s Meatloaf

Chicken (Ka Moa)

Quick and Easy Shoyu Chicken
Hibachi Miso Chicken with Peanut Butter
Steamed Chicken with Lup Cheong
Kahuku Roast Chicken
Island-Style Barbecue Cornish Game Hens
Chicken and Portuguese Sausage Kebabs
Macadamia Nut Chicken Breast with Tropical Marmalade
Chicken Braised with Lily Bud and Shiitake Mushrooms
Stir-Fried Chicken or Beef Fajitas
Breast of Chicken with Shiitake Sherried Butter Sauce
Upcountry Sausage “Stuff It” Chicken

Fish (Ka I‘a)

Baked Teriyaki Mahimahi
Crusted Ono as Featured at Sam Choy’s Restaurants
Lychee Oh Lychee Monchong
Sauteed Opakapaka with Spinach Coconut Luau Sauce
Spinach Coconut Luau Sauce
Baked Whole Opakapaka with Coconut Milk
Monchong with Onion Compote
Seared Nihoa Opah
Opah Macadamia Nori with Dill Cream Sauce
Blackened Ehu with Tropical Salsa
Tropical Salsa
Stuffed Ahi with Hana Butter and Papaya Coulis
Papaya Coulis
“Da Hana Butter”
Pan-Fried Catfish with Sam’s Sweet & Sour Sauce
Poached Uku with Hollandaise and Poha Berry Sauce
Hollandaise Sauce
Poha Berry Sauce
Crispy Fish with Sam Choy’s Bottled Island-Style Sweet & Sour Sauce
Papaya-Mango Salsa
Dill Cream Sauce

Shellfish (Ka I‘a Pupu)

Shrimp Curry with Coconut Milk and Sugar Snap Peas
Stir-Fried U-10 Shrimps and Fresh Asparagus
Baked Scallops Au Gratin with Fresh Asparagus
Cool Summer Night Cioppino
Braised Colossal Shrimp with Black Bean Sauce
Baked Coconut Shrimp Anaehoomalu Bay
Stir-Fried Lobster and Tomatoes with Black Beans
Smoked Shrimp with Mango Salsa
Mango Salsa
Tomato Crab

Sam in Japan (‘Aina Kepani)

Teriyaki Squid Tokyo Style
Ono Carpaccio with Hot Ginger Pepper Oil
Simmer Shoyu Sugar Butterfish with Vegetables
Baked Teriyaki Butterfish with Tofu
The All-in-One Pot Dinner—The “Nabe”

Desserts (Na Mea‘ai Momona)

Hilo Haupia Squares
Macadamia Nut Dried-Papaya “Always Tastes Great” Bread Pudding
Chocolate Macadamia Cream Cheese Pie
Mango Bread
Mango Guava Sorbet
Three-Fruit Sherbert
Hibachi Pineapple Spears
Hibachi Bananas Foster
Grilled Tropical Fruits

Authors: Chef Sam Choy and Catherine Enomoto