Sam Choy’s Island Flavors

Amazon.com Price: $27.95 (as of 19/04/2019 00:23 PST- Details)

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Description

This gorgeously designed cookbook celebrates Choy’s diverse culinary heritage, featuring over 200 recipes with a Hawaiian flare. color photos.
Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy’s cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking. In Wok-Seared Shrimp with Pepper-Papaya-Pineapple Chutney, a typical example, Choy marinates the main ingredient, then stir-fries it, and serves it with a colorful accompaniment.

Fish or seafood stars in many dishes. Choy’s marinades are most often a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, ceaselessly a salsa or chutney, is regularly a toss-together of chopped fresh vegetables and fruit that may be made ahead of time.

Choy takes pride in his Hawaiian heritage. He talks about his family and local goings-on. His Catfish in Sweet and Sour Sauce supports local farming of this freshwater fish. Enticing, succulent Hibachi Pineapple Spears were invented at some point at the beach to please the kids.

A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. Sixteen color pages can help you present dishes as nicely as Choy does at his restaurants. If you’ll chop, stir-fry, and grill, Sam Choy’s Island Cooking provides a fast, fun taste go back and forth to the tropics. Don’t miss the desserts and exotic drinks, like Lava Waft and Kona MacFreeze. –Dana Jacobi

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