The 174-page book features text by Arnold Hirua and James Grant Benton, 45 color photos and more than 100 dishes, in time for holiday cooking and gift giving.
Siu signs his book 7:30 to 8:30 p.m. Friday, Waldenbooks Pearlridge; Saturday at Sack N Saves - 10 a.m. to noon, Waikele, and 1 to 3 p.m., Stadium Mall; Sunday at Foodlands - 10 a.m. to noon, Market City, and 1 to 3 pm., Ala Moana. Also, 3:15 to 4:15 p.m. Sunday at Honolulu Books Shops (HBS) Ala Moana, and noon to 1 p.m. Tuesday at HBS downtown. Call 737-1177.
Here's a 3660 signature recipe:
8 ounces sashimi-grade ahi blockCut ahi into pieces the length of a nori wrapper and 1 inch thick. On each nori sheet, arrange 1 spinach layer, top with 1 piece of ahi, season with salt and pepper, and top with spinach. Roll and seal edge of the nori with water.
4 sheets nori
1 bunch spinach, cleaned, stemmed, patted dry
Salt and pepper to taste
2 eggs
2 tablespoons water
1 cup flour
2 cups panko (Japanese crumbs)
1 quart vegetable oil
Wasabi-Ginger Butter Sauce:
1/4 cup rice wine vinegar
1 green onion, chopped
1-inch piece ginger, peeled and chopped
1 tablespoon wasabi
2 tablespoons heavy cream
2 tablespoons soy sauce
1/2 cup unsalted butter, cubed
Whip eggs, water and enough flour to make a mixture the consistency of thin pancake batter. Roll wrapped ahi in flour; dip in batter and then in panko to cover.
Deep fry in hot oil (preheated to 350 degrees) until golden brown. Slice. Ladle 1 ounce (2 tablespoons) of sauce onto plate and arrange the ahi slices on the plate. Makes 4 servings.
To prepare sauce: Place rice wine vinegar, green onion, ginger and wasabi in a saucepan on medium heat and allow mixture to reduce by half. Add cream and reduce by half. Add soy sauce and turn to low heat. Whisk in butter 1 small cube at a time until incorporated. Remove from heat.
Nutritional information for ahi katsu unavailable because of variations, such as amount of flour and temperature of oil. Approximate nutritional analysis per 2-tablespoon serving sauce: 115 calories, 12 grams total fat, 7.5 grams saturated fat, 35 milligrams cholesterol, 220 milligrams sodium.*
3 pounds chickenDebone chicken; cut into bite-sized pieces. Coat with flour and let stand 10 minutes.
3 tablespoons flour
1/4 cup vegetable oil
2 cloves garlic, crushed
3/4 cup chopped green onions
1/3 cup chopped cilantro
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper
In a wok or deep skillet, heat oil and garlic until oil is sizzling. Add chicken and stir-fry until golden brown, keeping heat high. Lower heat and add remaining ingredients. Mix thoroughly and serve at once. Makes 6 servings.
Approximate nutritional analysis per serving, using skinless chicken breast: 290 calories, 11 grams total fat, 1 gram saturated fat, 85 milligrams cholesterol, 690 milligrams sodium. Per serving, using chicken breast with skin: 440 calories, 26 grams total fat, 5.5 grams saturated fat, 115 milligrams cholesterol, 710 milligrams sodium.*