Lamb And Moi With Shari Shima

Sam Choy
By Sam Choy
Wednesday - September 05, 2007
| Share Del.icio.us

This week on Sam Choy’s Kitchen, Sharie Shima and her mother Mikilani Ho join Sam in the kitchen to prepare Spiced Lamb Loin with Warm Fruit Chutney and Poached Moi with Spicy Soy Butter Sauce.

SPICED LAMB LOIN WITH WARM FRUIT

CHUTNEY

* One and one half pound lamb loin

Marinade:

* Cumin
* Fresh garlic
* Salt

* Aloha shoyu
* Sugar

Combine all ingredients in a mixing bowl and marinate lamb loin.


Warm Fruit Chutney:

* 2 boxes fresh poha berry
* Fresh pineapple, diced
* Fresh mango, diced
* 3 tablespoon sugar

In a saucepan, cook fruit and sugar for 20 minutes. Finish with a hint of curry.

Sear marinated lamb loin. Finish cooking in a 350 degree oven. Slice the lamb loin and serve with warm fruit chutney.

POACHED MOI AND SPICY SOY BUTTER

SAUCE

* 1 pound whole moi
* 1 bunch fresh spinach
* 5 cloves garlic, minced
* Olive oil

Poaching liquid:

* 2 cups water
* 1 cup white wine
* 1/2 cup carrots, diced
* 1/2 cup onions, diced
* 1/2 cup celery, diced
* Juice of one half lemon
* 1/2 teaspoon salt
* 1/4 teaspoon cracked pepper
* 1 finger fresh ginger
* 1 bunch fresh cilantro stems

Place moi in poaching liquid and poach for 8 to 10 minutes. Saute spinach with fresh garlic and olive oil. Set aside.


Spicy Soy Butter Sauce:

* 1 Tablespoon butter
* Olive oil
* Splash of Aloha shoyu
* Pinch of shichimi powder

Place moi on sautéed spinach.

Drizzle with soy butter sauce and garnish with fresh cilantro.

(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