A Taste Of Vegas’ Malibu Chan’s

Sam Choy
By Sam Choy
Wednesday - March 12, 2008
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Warren Seta and Terrence Fong from Malibu Chan’s of Las Vegas join us in the kitchen this week to tantalize your taste buds. This show aired originally in June 2003.

PULEHU FLANK STEAK WITH DAD’S SUNDAY POTATOES AND NALO GREENS WITH A KONA ORANGE VINAIGRETTE

By Warren Seta, Owner/Chef Malibu Chan’s, Las Vegas


For Flank Steak:

* 11/2 pounds flank steak (trimmed)

For Marinade:

* 1 lemon (juiced)

* 3/4 cup Aloha shoyu

* 3 tablespoons vegetable oil

* 21/2 teaspoons Worcestershire sauce

* 2 cloves garlic (grated)

* 1 tablespoon Sambal Olek (prepared chili paste)

* 1 green onion, chopped

* 2 sprigs dill weed

* 1/2 teaspoon celery seeds

Mix all marinade ingredients in a large pan or dish. Place steak in and marinate for a minimum of 2 hours - overnight in refrigerator for best results. Grill steak over medium to medium-high heat until your suitable temperature is achieved - approximately 5 minutes on each side will achieve a rare temperature. Remove from heat and let stand for approximately 5-8 minutes before slicing. This will allow the meat to relax and redistribute the juices back into the interior of the steak. Slice steak across the grain preferably at a 45-degree bias cut.


For Dad’s Sunday Potatoes:

* 2 large russet potatoes (or as many as you wish)

* 4 tablespoons salad oil

* salt and pepper, to taste

Wash and peel potatoes. Slice potatoes lengthwise at approximately 1/4 inch. Heat oil in a large skillet to medium heat. Pat dry potatoes with a paper towel until completely dry. Place the potatoes in the heated oil and let cook until each side is golden brown and you can poke with a fork with ease. Remove potatoes from skillet and drain on a paper towel. Season with salt and pepper immediately after removing heat. Serve with anything you wish.

For Kona Orange Vinaigrette:

* 2 cups Kona orange juice (freshly squeezed)

* 1/2 cup rice vinegar

* 2 shallots, minced

* 2 tablespoons Dijon mustard

* 1 teaspoon ginger, grated

* 1 teaspoon garlic, grated

* 1 cup extra virgin olive oil

* 11/2 tablespoons granulated sugar (to cut acidity)

* salt and pepper, to taste

In a non-reactive saucepan, bring the orange juice to a boil; bring down the heat to a medium and reduce the orange juice by 50 percent. When done, set aside and let cool to room temperature. In a mixing bowl, add the reduced orange juice, rice vinegar, shallots, Dijon mustard, ginger and garlic. Slowly drizzle the olive oil into the mixture while stirring briskly with a wire whisk. Mix until all the olive oil has incorporated smoothly with the other ingredients. Add salt and pepper to taste and whip again until incorporated and seasoned to your liking.

Pour over your favorite greens or salad.

GRILLED MARINATED SHRIMP WITH ALOHA SOY DRIZZLE,

MANGO SALSA AND SOBA NOODLES

For Shrimp:

* 3 Hawaiian shrimp for each serving

* 1 tablespoon grape seed oil or canola oil

* salt and togarashi chili

For Aloha Soy Drizzle:

* 3 ounces Aloha Shoyu

* 1 cup plum wine

* 2/3 cup simple syrup

For Mango Salsa:

* 1/2 peeled and diced mango

* 1 tablespoon chopped cilantro

* 1/4 teaspoon chopped red Anaheim or jalapeño peppers

* 1 tablespoon lime juice

* 1/4 tablespoon chopped red onions

For Soba Noodles:

* 4 ounces soba “buckwheat” noodles

* salt, to taste

First, in a small saucepan, combine all ingredients of Aloha Soy Drizzle. Bring to a boil and quickly lower the heat, simmering until reduced to syrupy consistency. Remove from heat and set aside.

Second, combine all ingredients for mango salsa and set aside for 1/2 hour.

Third, in a small pot, bring water to boil (don’t add any oil; when the noodles are cooling, you want them to stick together). Place salt and noodles in water and cook until al dente; strain. Place the hot noodles in a square baking pan. Set aside to cool and cut noodles into desired portions. Fry in cooking oil in a frying pan until the sides are a little crispy, like cake noodles. Drain on a paper towel.

Last but not least, marinate shrimp in oil, salt and pepper. Grill the shrimp until done and place over a bed of “cake” soba noodles.

Garnish shrimp with mango salsa and drizzle with Aloha Soy Drizzle.

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

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