Getting Keiki Into The Kitchen

Sam Choy
By Sam Choy
Wednesday - April 02, 2008
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This week we’re in the kitchen fixing fun food for the whole family. This show originally aired in April 2002.

SAUCY MEATBALLS

* 1 pound lean ground beef
* 2 slices dry bread, broken into crumbs
* 1 egg
* 1 tablespoon soy sauce
* 1/8 teaspoon black pepper
* 1 tablespoon canola oil * 1 can (16 ounces) tomato sauce
* 2 teaspoons dry Italian herbs or oregano


Combine beef, bread crumbs, eggs and soy sauce. Sprinkle black pepper over meatball mixture and mix. Form about 16 meatballs by rolling meat between the palms of your hands until nicely rounded meat-balls are formed.

Heat oil in a large skillet until very hot but not smoking. Lower heat and slowly brown meatballs. Pour tomato sauce in skillet and season with herbs. Simmer for about 30 minutes, stirring occasionally to prevent sticking.

Serve over pasta, rice or French bread.

TOO COOL FRUIT DESSERT

* 1 recipe Haupia Squares (see recipe below)
* 2 cups diced fresh or canned fruit
* mint sprig (optional)
* vanilla ice cream (optional)

Cut haupia into small squares. Layer each glass with haupia and diced fruit.

Top with a scoop of vanilla ice cream and a mint sprig (optional).

For Haupia Squares:

* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1 can (12 ounce) frozen coconut milk
* 1 cup whole milk

In a mixing bowl, stir together sugar and cornstarch. Add coconut milk and whole milk and stir to blend. Pour mixture into a saucepan. Over medium heat, cook until the mixture bubbles and thickens. Remember to stir frequently to prevent the mixture from burning or becoming lumpy.

Pour mixture into pan and place in the refrigerator until well chilled.


SAMANTHA’S SMOOTHIE

* 1 ounce orange juice
* 1 ounce cranberry juice
* 2 ounces strawberry puree
* 1 ounce grenadine syrup
* ice
* whipped cream
, optional

Fill the blender with ice to 1/3 full. Add ingredients and blend.

Pour mixture into a Viva Grande glass and top with whipped cream (optional).

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

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