Recipes For Our Military Folks
Del.icio.usThis week we’re cooking up the following recipes in honor of Military Appreciation Week. This show aired originally in May 2002.
HIBACHI MISO CHICKEN WITH PEANUT BUTTER
*1 whole chicken (2 to 3 pounds), deboned
For Marinade:
* 1/2 cup miso (fermented soy bean paste)
* 1/2 cup smooth peanut butter
* 1/2 cup shoyu
* 1/2 cup sugar
* 1/2 cup beer
* 2 tablespoons minced fresh ginger
* 1 tablespoon minced garlic
Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal. Serve with hot rice.
POACHED BLACK BEAN LUP CHEONG SALMON
* 1 6- to 7-ounce fillet of salmon
* lup cheong sausage
For Poaching Water:
* 2 cups water
* 1 cup white wine
* 1/2 cup diced carrots
* 1/2 cup diced onions
* 1/2 cup diced celery
* juice of 1/2 lemon
* 1/2 teaspoon salt
* 1/4 teaspoon cracked pepper
Submerge fish completely in simmering proaching water, cover and cook gently at a low simmer for 5 to 8 minutes, maximum for a single 6- to 7-ounce fillet.
For Black Bean Paste:
* 2 tablespoon black beans
* 1 teaspoon sugar
* 2 tablespoon water
Saute salmon fillet in black bean paste. Top with hot oil, green onion, cilantro and lup cheong chips.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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