Tango In The Kitchen

Sam Choy
By Sam Choy
Wednesday - May 04, 2011
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This week chef Goren Streng of Tango Restaurant and the newly opened Tango Market visits the show to prepare the following recipe.

LOCO MOCO BENEDICT

For Fried rice:

* 2 tablespoons vegetable oil
* 1/2 cup char siu chicken
* 1/2 cup finely dicedonion
* 1/2 cup finely diced celery
* 1/2 cup finely diced carrots
* 2 cups cooked white rice
* 4 tablespoons Oyster sauce
* 1/4 cup soy sauce


Heat a wok on high heat and add vegetable oil. Stir-fry chicken and vegetables. Add the rice, oyster sauce and soy sauce and mix well to incorporate the rice with the rest of the ingredients.

For braised beef:

* 1 piece chuck flat/boneless beef rib
* 1/4 cup flour
* 2 tablespoons chinese five spice
* 2 tablespoons vegetable oil
* 1/4 cup medium diced carrots
* 1/4 cup medium diced onion
* 1/4 cup medium diced celery
* 4 garlic cloves
* 1 2-inch piece crushed ginger
* 6 pieces star anise
* 4 tablespoons tomato paste
* Salt and pepper

Heat a heavy, ovenproof skillet to medium high heat. coat the meat in a mixture of flour and five spice; brown in the pan with the vegetable oil until well-browned on both sides.

Add the rest of the ingredients and add water until meat is covered. Simmer, covered, on the stovetop for about three hours, or place in the oven at 325 degrees until very tender.

Let cool in the refrigerator to firm the meat enough to be able to slice in thick slices.


For poached eggs:

* 4 eggs
* 2 tablespoons distilled vinegar
* 1 quart water

Mix the vinegar and the water in a medium pot, simmer lightly.

Crack eggs carefully into lightly boiling water.

For Hollandaise Sauce:

* 1 tablespoon finely diced shallots
* 1/2 cup white wine vinegar
* 3 egg yolks
* 1/2 cup clarified butter
* 2 tablespoons lemon juice
* salt
* cayenne pepper

Simmer diced shallots and white wine vinegar in a small pot; reduce by half, strain and let cool. Place egg yolks in a medium stainless bowl, add the vinegar reduction and whisk vigorously in a hot water double boiler until stiff and fluffy; do not over cook. Remove from heat and slowly whisk in hot clarified butter. Season with lemon juice, salt and a pinch of cayenne pepper.

Shape the fried rice in a ring to replace the traditional English muffin. Top with a thick slice of braised beef, place the poached egg on top of the beef and coat with hollandaise sauce. Garnish with a slice of pitted black olive.

Makes four servings.

SCALLOPS AND SHRIMP IN LOBSTER CREAM AND FRESH BASIL SEASONED BROWN RICE

* 4 tablespoons olive oil
* 1/4 cup finely diced onion
* 1/2 cup finely diced red and green bell pepper
* 3 cups cooked brown rice
* 1 cup cooked 12-grain rice
* 2 cloves garlic, finely minced
* 8 large scallops, cut in half
* 12 shrimp tails shelled, cleaned and deveined
* salt and pepper, to taste
* 1 cup heavy cream
* 1 tablespoon lobster base
* 4 leaves fresh basil, chiffonade cut in very fine strips
* 12 asparagus spears, blanched and cut into 3-inch pieces

Heat a large, thick-bottom sauté pan to medium heat; add 1 tablespoon oil and sauté the onion and bell pepper. Add rice and mix well. Keep warm.

In another pan heat the remaining oil with the garlic and add the scallops and shrimp; season with salt and pepper. Lightly sauté the seafood; do not overcook.

Heat the cream in a saucepan and add the lobster base; reduce by half.

Place the rice in the center of the plates and make a light indentation in the middle. Place the seafood on top of the rice and spoon the sauce over and around the plate. Garnish with basil chiffonade and heated asparagus spears.

Makes four servings.

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

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