Going International With Pupus

Sam Choy
By Sam Choy
Wednesday - August 03, 2011
| Share Del.icio.us

This week Maui Chef James McDonald visits the show to prepare the following recipes. This show aired originally in May 2009.

THAI RIBBONS

* 8 ounces sashimi grade fish fillet, sliced into thin strips
* 2 cups green papaya, shaved into thin ribbons
* 1 tablespoon finely chopped mint
* 1 tablespoon finely chopped basil
* 1 tablespoon minced serrano chili
* 1 teaspoon minced kaffir lime leaves
* 1 tablespoon fish sauce
* 1/2 cup Arbequina olive oil


Mix all ingredients together and reserve chilled until ready to serve.

Makes six servings.

MEDITERRANEAN CRUDO

This crudo of fresh island fish would work well served over crisp lettuce leaf wraps or with crisp wonton chips. A crisp Spanish Albarino wine to accompany.

* 1 pound ahi or sashimi-grade fish, diced small cubes
* 1/2 cup crumbled feta cheese
* 1/2 cup chopped pickled cocktail onions
* 1/2 cup chopped Spanish or Greek black olives
* 2 tablespoons lightly chopped fresh oregano
* 3 tablespoons extra virgin olive oil
* 2 tablespoons sherry vinegar
* 1/4 teaspoon ground pepper


Mix all ingredients together in a bowl and reserve chilled until ready to serve.

Makes six servings.

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

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge