A Festive New Year’s Eve Feast

Sam Choy
By Sam Choy
Wednesday - December 28, 2011
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This week, Kelvin Ro and Ed Toma toast the new year with delicious holiday recipes from Diamond Head Market & Grill.

This show aired originally in December 2008


For Mochi Rice:

* 2 cups cooked mochi sweet rice (steamed as directions)
* 1/4 cup minced char siu
* 1/4 cup minced lup chong
* 1/8 cup diced onion
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 2 tablespoons vegetable oil
* 1/8 cup shrimp-pork stuffing
* 1/8 cup each chopped cilantro
* 1/8 cup chopped green onions
* 1/8 cup diced dried shiitake mushroom
* 1/8 cup oyster sauce
* 1 tablespoon shoyu

Saute ingredients together, add to the cooked rice and steam 20 minutes.

For Stuffed Shrimp:

* 20 21-count shrimp, deveined and butterflied
* 1/2 cup minced pork
* 1/2 cup minced shrimp
* 1/4 cup minced water chestnuts
* 1/4 cup minced green onions
* 2 tablespoons cilantro
* 1 teaspoon each sesame oil, shoyu, sugar
* 1 teaspoon each minced ginger and garlic
* salt and pepper, to taste

Combine all ingredients and add 1 teaspoon stuffing onto the butterflied shrimp, dust with cornstarch and set aside for deep frying.

For Tempura Batter:

Use your favorite batter, or try this:

* 1 cup cornstarch
* 1/3 cup flour
* 1 egg
* 2/3 cup club soda or sparkling water, chilled
* 2 teaspoons white vinegar
* 2 teaspoons oil
* 2 tablespoons baking soda

Add water as needed until combined to resemble a thick pancake batter and set aside to rest for 15 minutes. Dip shrimps carefully in batter and deep-fry at 350 degrees until golden brown.

Dipping Sauce (optional):

* 1/2 cup shoyu
* 1/2 cup sugar
* 1/2 cup chicken stock or water
* 1 teaspoon minced ginger
* 1 teaspoon minced garlic
* 1 tablespoon minced cilantro
* 1 teaspoon toasted and crushed sesame seeds
* 1 teaspoon sesame oil
* 1 teaspoon chili pepper
* 1 tablespoon chopped green onion
* 1 tablespoon white vinegar


* 1 ounce Alize (any flavor)
* 2 ounces Adami Prosecco

Place 1 part refrigerated/cold Alize in a chilled champagne glass and top with 2 parts Adami Prosecco.

Garnish the cocktail with a lemon twist.


* 1 ounce fresh, skinless Asian pear
* 1 ounce Grey Goose Le Poire vodka
* 1 ounce cranberry juice
* 1/2 teaspoon white granulated sugar (muddled)

Place Asian pear in the bottom of a mixer glass and top with sugar. Muddle the coarse sugar with the pear until slightly smooth. Once the pear and sugar are muddled, place cubed ice over the top of the mixture and add vodka and cranberry juice. Shake the cocktail in a Boston shaker and glass assembly and then strain the cocktail into a chilled martini glass. Garnish with thin slice of pear.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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