We all know the name Sam Choy. It’s synonymous with local cuisine. In his new book, AlohaCuisine, Choy matches and blends selected recipes from his New York- and Hawai‘i-published books. In his introduction, Choy described his cooking as an ongoing
We all know the name Sam Choy. It’s synonymous with local cuisine. In his new book, AlohaCuisine, Choy matches and blends selected recipes from his New York- and Hawai‘i-published books.
In his introduction, Choy described his cooking as an ongoing process that began when he was younger, helping his father prepare the lu‘au at Hukilau Beach on O‘ahu.
Dubbed “Hawai‘i regional,” his cooking reflects “the multi-ethnic nature of the islands.” Most of his recipes call for local ingredients like pineapples, macadamia nuts and guavas.
And while we know of a lot of his gourmet pupus and dinners, who knew that he could make drinks and pies? For some of this years holiday get-togethers, try fixing up one of Choy’s different recipes. They’re like most of Choy’s recipes: nice and simple.
“I strongly believe the recipes should be easy and fast to make both in the restaurant and at home,” he wrote. “I am not a fan of four-step cooking although it can taste good.”
Unlike Choy’s previous books which were either full-sized coffee table or smaller sized recipe books, AlohaCuisine is presented in a mid-sized coffee table cookbook format. The spiral binding makes it useful to keep next to the stove.
Macadamia Nut
Cream Pie
3 egg yolks
3 cups milk
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter
11/2 teaspoons vanilla extract
1 cup roasted and chopped macadamia nuts
19-inch baked pie shell
Combine egg yolks, milk, sugar, cornstarch, salt and butter. Bring to a boil over medium heat, stirring constantly. Boil for one minute and remove from heat. Stir in vanilla and macadamia nuts. Pour into pie shell, cover with plastic wrap and chill.
Makes 8 servings.
Loco Loco
Mocha Mocha
Chocolate syrup
Ice
1 ounce Coco rum
1 ounce Kahlua
1 ounce half and half
3 ounces pineapple juice
1 ounce Kahuluacino
Squirt chocolate syrup around the inside of a 14-ounce hurricane glass. Add ice to a standard blender container until it is 1/3 full. Add the liquid ingredients (the liqueurs, half and half and the juice) and blend until creamy. Pour the mixture into the hurricane glass, leaving 1/4 inch open at the top. Cap with the whipped cream and dash of cocoa powder. Place the cherry on the whipped cream.
Makes 1 serving.
Over The Rainbow
Ice
1 ounce Malibu rum
2 ounces pineapple juice
1 ounce cranberry juice
1 ounce Midori
Fill a 14-ounce hurricane glass with ice. Add the rum and fruit juices, then float the Midori on top.
Makes 1 serving.
