Champa Thai's squid ong choi.
ByCraig T. Kojima, Star-Bulletin
JO Ann Takeuchi of Salt Lake enjoys a savory stir-fry of squid rings, fresh ong choi, Asian fish sauce and chiles. Thai on stir-fry
"I think the Thai food at Champa Thai Restaurant in the Pearl Kai Center is the best in Honolulu. I especially love their calamari ong choi," she writes. "Now that my father is growing ong choi at home, I'd like to be able to prepare calamari ong choi for my family."
Champa Thai owner Sami Phanphengdy - a 22-year isle resident - shared the recipe.
Although she and Champa Thai chef Abe Phanphengdy, her brother-in-law, are from Vientiane, Laos, she said Laotian and Thai cuisines are very similar.
"Thai cuisine is a little more sweet," she explained, adding that Laotian cookery also uses more bagoong, or fermented seafood paste.
Look for another incarnation of the 9-year-old Champa Thai. Her sister-in-law, Sunny Phanphengdy, has taken over the former Thai Orchid Restaurant in Kailua and will change the name to Champa Thai in two weeks, Sami Phanphengdy reported.
Calamari Ong Choi
1/2 pound (5 to 8) squid tubesClean squid and slice into bite-size pieces. Clean ong choi, separate stalks and leaves, and cut into 2-inch pieces (6 cups).
1 bunch ong choi
2 tablespoons canola coil
1 clove fresh garlic, chopped
1/4 teaspoon Thai shrimp paste (Kapi)
1 tablespoon fish sauce (Tiparos)
1/2 teaspoon sugar
Dash monosodium glutamate (MSG), optional
1 to 2 fresh chile peppers, sliced in half, or 1/2 teaspoon chile sauce (Sambal Olek), optionalIn a wok or saucepan, heat oil over high heat and stir in garlic until golden brown. Add ong choi stalks and stir 4 or 5 times until half cooked. Add shrimp paste and stir until it melts; don't burn. Add squid, ong choi leaves and remaining ingredients. Keep stirring 15 to 20 seconds over high heat; do not overcook either ong choi or squid. Spoon onto a serving plate.
Makes 2 to 4 servings.
Approximate nutritional analysis per serving, based on 4 servings: 140 calories, 8 grams total fat, 1 gram saturated fat, 130 milligrams cholesterol, 920 milligrams sodium (1/8 teaspoon MSG adds 10 milligrams sodium). *
