SAM CHOY RECIPES RECIPES

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THE BEST BEEF STEW - SAM CHOY RECIPE - FOOD.COM



The Best Beef Stew - Sam Choy Recipe - Food.com image

This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine. Mochiko is a sweet rice flour.

Total Time 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs chuck roast, cut up
1/2 cup salad oil
2 garlic cloves, crushed
1 small onion, minced
1/2 cup celery leaves
5 cups beef stock
2 cups chicken broth
1 1/2 cups tomato paste
3 medium carrots, chunked
4 potatoes, chunked
2 medium onions, chunked
4 stalks celery, chunked
1 cup flour, to dust meat (about)
salt and pepper, to taste
mochiko sweet rice flour
water

Steps:

  • Sprinkle beef with salt and pepper, then dust with flour.
  • Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
  • Keep stirring to avoid burning.
  • Drain oil.
  • Add beef and chicken broth and tomato paste.
  • Bring to a boil, then reduce to simmer.
  • Cover and let cook about 1 hour, or until beef is tender.
  • Add carrots and potatoes and cook 5 minutes.
  • Add onion chunks and celery and cook 10 minutes more.
  • Adjust seasonings with salt and pepper.
  • Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

Nutrition Facts : Calories 887.3, FatContent 38.1, SaturatedFatContent 11.3, CholesterolContent 199.6, SodiumContent 1815.8, CarbohydrateContent 63.2, FiberContent 8.6, SugarContent 13.5, ProteinContent 76.8

SAM CHOY'S OVEN-ROASTED KALUA PIG RECIPE | BON APPéTIT



Sam Choy's Oven-Roasted Kalua Pig Recipe | Bon Appétit image

Sam Choy's Oven-Roasted Kalua Pig Recipe

Provided by Sam Choy

Yield 8 Servings

Number Of Ingredients 6

1 5-to 5-1/4 pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke

Steps:

  • Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
  • Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
  • Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

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