Using Your Noodle
Wednesday - August 17, 2005
This week Chef Aaron Fukuda joins us in the kitchen to have his way with Sun Noodles.
BRAISED SHORT RIBS
• 2 pounds short ribs, 2 inches thick
• Hawaiian salt and fresh cracked pepper, to taste
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 5 ounces tomato paste
• 2 cup red wine
• 2 bulbs garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1⁄2 ounce fresh thyme
• 1⁄2 ounce fresh rosemary
• 1 quart chicken stock
• 2 ounces salad oil
• 2 tablespoons granulated sugar
• Sun Noodle udon
For Seasoned Flour:
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh rosemary
Season short ribs with Hawaiian salt and fresh cracked pepper. Dust short ribs with seasoned flour mixture. In a pot, heat salad oil and sear short ribs on all four sides, 1 minute per side. Remove short ribs and discard oil from the pot. Add onions, celery and carrots. Cook until slightly caramelized. Add tomato paste and cook for approximately 30 seconds to 1 minute, or until skin forms on the bottom of the pot. Deglaze with red wine and cook for another minute. Add chicken stock, rosemary, thyme, garlic, peppercorns and sugar. Bring to a boil and reduce heat to simmer. Add ribs back to the pot and cook for approximately 1 hour and 45 minutes or until fork tender.
Serve on a bed of Sun Noodle udon.
• char siu, sliced
• onions, sliced
• bean sprouts
• white or black pepper, to taste
• Sun Noodle chow fun
• Spam, sliced
• green onions or chives, chopped
• sesame seed oil
Stir-fry char siu in wok; add onions and bean sprouts and season with shoyu. Add white or black pepper.
Cook Sun Noodle chow fun and mix it all together. Add Spam and green onions or chives. Add a little more pepper and salt to season. Add sesame seed oil to taste and cook until vegetables are done.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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