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
