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Chai’s Island Bistro,
Indigo present exotic fare
for your table

Recipes prepared by Chef Chai Chaowasaree of Chai's Island Bistro, and Chef Glen Chu of Indigo, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Garlic & Pepper Crusted Beef Tenderloin with Mashed Kabocha

Chef Chai Chaowasaree, Chai's Island Bistro

2 pounds beef tenderloin
2 tablespoons chopped garlic
1 tablespoon chopped Chinese parsley
1/2 tablespoon ground black pepper
1 tablespoon soy sauce or fish sauce

Kabocha:
2 pounds kabocha (Japanese pumpkin)
1/2 tablespoon butter
Pinch of salt and pepper, or to taste

Maui Onion Demiglace:
1 cup sliced Maui onions
1 tablespoon vegetable oil
1 cup red wine
1 cup veal stock
1 cup sliced shiitake
2 tablespoons unsalted butter
Salt and pepper to taste

To prepare the beef: Cut and clean the beef to about 8-ounce portions or any size you prefer, then marinate with garlic, Chinese parsley, black pepper and soy sauce overnight or for at least 2 hours. Grill to your liking and serve on top of mashed kabocha pumpkin.

To prepare the pumpkin: Peel and clean pumpkin. Make sure to remove the entire skin and seeds. Cut in 1- to 2-inch cubes. In a bamboo steamer, on high heat, steam pumpkin about 7 to 10 minutes or until done (depending on how thick the pumpkin is). Mash the pumpkin in a bowl. Add butter, salt and pepper.

To prepare the demiglace: On medium heat, saute Maui onions with some vegetable oil to caramelize the onions, about 2 to 4 minutes, then add red wine. Boil to reduce the wine until it almost disappears. Add veal stock. Bring it to a boil on high heat then add mushrooms. Cook for a minute or so. Add butter, salt and pepper. Serve on top of steak. Makes 4 generous servings.

Crisp Whole Moi with Tangerine Mango Sauce

Chef Glen Chu, Indigo

Dragon Fire Seasoned Soy Sauce:
2 tablespoons Dragon Fire Sauce or sweet chili paste
1 tablespoon lemon grass, minced fine
1 tablespoon ginger, minced fine
1 tablespoon garlic, minced
3 tablespoons brown sugar
1 tablespoons oyster sauce
2 teaspoon sesame oil
1/2 cup low-salt soy sauce

Hawaiian Macadamia Nut Tempura Batter:
1 cup bread flour
1 cup wheat flour
1 cup macadamia nuts, toasted and ground
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1 teaspoon baking powder
1 bottle Kona Brewing Co. "Fire Rock Pale Ale" or similar beer

Tangerine Mango Sauce:

2 cups tangerine juice

1/4 tablespoon crushed chili peppers

2 tablespoons apple cider vinegar

1/2 cup sugar

1/4 teaspoon salt

Pinch of white pepper

1 cup fresh mango, diced

1 tablespoon cornstarch

1 tablespoon water

Moi
4 whole moi (14 to 16 ounces), scaled, gutted
Salt and freshly ground pepper
2 cups cornstarch
Oil for deep frying (enough to cover fish by 2 inches)
3 stalks green onions (green part only)
8 sprigs cilantro

To prepare Dragon Fire Seasoned Sauce: Mix ingredients. May be stored for one month in refrigerator.

To prepare the batter: Mix dry ingredients well. Add 1/2 of the beer and stir, consistency should be light. Add more beer if batter is too heavy.

To prepare the Tangerine Mango Sauce: Bring the tangerine juice, chili peppers, vinegar, sugar, salt and pepper to a boil. Add mango and reduce heat to simmer for 10 minutes. Mix cornstarch and water, turn heat to high. Add cornstarch mixture to sauce. Reduce heat to simmer and cook for 5 minutes. Keep sauce warm.

To prepare the moi: Score three cuts along each side of the fish to the bone. Take a skewer and push it through the tail and head so the fish is curved like a bracelet. Liberally season fish with salt and pepper. Dredge in cornstarch, then dip into Macadamia Nut Tempura Batter. Heat oil to 375 degrees and fry fish for 3 minutes, remove and drain.

Take skewer out.

Ladle Tangerine Mango Sauce on a platter then place fish on plate. Drizzle Dragon Fire Seasoned Soy Sauce over fish. Garnish with cilantro and green onions. Serve immediately.

Nutritional information unavailable.

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