Cookin’ With Spices

Sam Choy
By Sam Choy
Wednesday - July 12, 2006
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Somphong “Pony” Norindr of Spices visits the show this week to prepare the following recipes to spice up your life.


Prepare chicken wings to have a pouch for stuffing.

For Stuffing:
* long rice
* cabbage, finely chopped
* carrot, grated
* Chinese mushroom, finely chopped
* scallions, chopped
* cilantro, chopped
* ground chicken
* soy sauce, to taste
* white pepper
* garlic powder
* flour, egg and panko needed for breading

Mix all ingredients well and stuff the wings. Par-steam the stuffed wings until half cooked. Let cool, then roll wings in flour, egg wash and panko.

Deep-fry stuffed wings and serve with sweet chili sauce.


* 1/2 package rice noodles, soaked until softened
* 1 egg
* 1 tablespoon finely chopped garlic
* 2 tablespoons vegetable oil
* 12 to 16 shrimp with tail, deveined
* 1 cup bean sprouts (divide portion in half)
* 3 tablespoons chives, cut about 2 inches long (portion divided)
* 3 tablespoons chopped roasted peanuts (portion divided)
* 1/2 cup tamarind water
* 1 tablespoon fish sauce
* dash dark soy sauce, to taste (to add color to the dish)
* 1 teaspoon chopped, salted, preserved radish

In a hot wok, fry garlic in oil; add shrimp and egg.

Toss until shrimp is cooked; add rice noodle, tamarind water, soy sauce and fish sauce. Quickly toss everything together until noodles are softened, then add radish, half of the chives, half of the bean sprouts, and half of the peanuts. Mix well, trying not to break the noodles, and serve immediately with the rest of the chives, bean sprouts and peanuts. Garnish with lime wedges, add sugar if you like, and top with a sprig of cilantro.


Peel taro shoot, then slice as thinly as possible. Arrange in a nice pattern on a bed of lettuce, sprinkle with deep-fried shallots and finely chopped mint; garnish with a sprig of mint.

Serve this with a vinaigrette dressing of your choice.

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

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