By Craig Kojima, Star-Bulletin
Don Ho and Chef Mark Ellman of Don Ho's Island Grill
tape this week's episode of "Hawaii's Kitchen."
Here are the recipes for dishes prepared by Chef Mark Ellman of Don Ho's Island Grill on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. on Sunday and will be rebroadcast at the same time Saturday on KHON/FOX2. Straight from
Don Hos
Rotisserie Pork and Ong Choy
with Look Fun Noodles2 tablespoons canola oilIn a wok over medium to high heat, cook oil, ginger, garlic, green onion, onion, and bell pepper to release essential oils (approximately 30-45 seconds).
1 teaspoon sesame oil
1/2 tablespoon fresh chopped ginger
1 tablespoon fresh sliced garlic
1 tablespoon minced green onion
1 tablespoon chopped onion
1 tablespoon red bell pepper brunoise (1/8-inch dice)
1 tablespoon hoisin sauce
Sambal to taste (1 tablespoon for mildly hot)
1 cup rotisserie cooked leg of pork -- diced into 1/2 -inch cubes
1/2 cup vegetable stock
1/4 shoyu
1 tablespoon oyster sauce
1/4 cup mirin
1-2 tablespoons cornstarch, dissolved in a little water
1 cup loosely packed ong choy -- cut into 2-inch pieces
7 ounces look fun noodles
1 tablespoon black sesame seedsAdd hoisin, sambal and pork. Cook until it starts to caramelize.
Add vegetable stock, shoyu, oyster sauce and mirin, bring to a boil, stirring well.
Add enough of the cornstarch solution to bring liquid to the desired thickness or until it coats the back of a spoon.
Blanch noodles in boiling water for about 30 seconds, drain and place noodles in a pasta bowl.
Add ong choy to pork mixture and cover for 30-45 seconds. Toss. Turn off heat.
Pour pork and ong choy over noodles and sprinkle with black sesame seeds.
Makes 1 serving
Wok-Fried Opakapaka with
Spicy Black Bean SauceWhole 1-1/2-pound-opakapaka, scaled and cleanedUsing a small, sharp knife, make 1/2-inch-deep cuts all over the fish, spacing them 1 inch apart. Dredge the fish in flour; shake off excess.
All purpose flour
4 cups soybean oil (for deep frying)
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon fresh ginger, peeled, minced
1 teaspoon Maui onion, minced, or sweet onion
1 teaspoon fermented black beans, rinsed and chopped
2 jalapeno chiles, seeded and minced
1/4 cup dry white wine
1/2 cup butter, unsalted (1 stick)
1/4 cup green onions, choppedHeat the soybean oil in a wok or deep fryer over medium-high heat to 350 degrees. Add the fish and cook until cooked through, about 3 minutes per side. Using a slotted spatula, transfer the fish to paper towels.
Meanwhile, heat the olive and sesame oils in a heavy, large skillet over high heat. Add the garlic, ginger, onion and black beans and saute 1 minute. Add the chiles and saute 10 seconds. Add the wine and butter, bring mixture to a boil and continue boiling until reduced to 3/4 cup, whisking frequently -- about 5 minutes. Mix in the green onions.
Transfer fish to two plates. Spoon sauce over fish and serve.
Makes 2 servings.
Nutritional information unavailable.
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