Scrumpdillyicious

Monday, March 17, 2014

Crab Rangoon: Creamy Crabmeat Wontons

These crisp fried wontons with a creamy crabmeat filling were a family favourite of ours when we used to go to Trader Vic's at the bottom of the Hilton Hotel in London, in the 70's and 80's. We'd always start with the pupu platter, which included Crispy Prawns, Char Su Pork, BBQ Spare Ribs and Crab Rangoon. Although some recipes suggest these wontons can be baked, I find they're much flakier, more delicate and soul satisfying deep-fried. Not the healthiest of appetizers, they're a decadent treat and the ideal pupu for a Polynesian-inspired Tiki evening with Ma Tai's and listening to the beautiful music of the late great Hawaiian singer, Israel Kamakawiwo'ole.

Crab Rangoon filling: cream cheese, crab, A1 steak sauce, egg and scallions

Each wonton wrapper is moistened around the edges, filled with a heaping teaspoon of filling

then folded 2 corners at a time to form a 4-sided crown

This recipe made 36 Crab Rangoon Wontons, which I pre-made and lay on paper towel so they remained dry on the bottom before frying

Crab Rangoon Wontons
Makes 36

8 oz cream cheese
8 oz crabmeat, drained, squeezed dry and flaked
2 tsp A1 Steak Sauce
1 large egg
1/3 cup scallions, finely chopped
36 wonton wrappers, 4-inches square
1/4 cup water
4 cups vegetable oil, for deep-frying

In a medium bowl, combine the crab, cream cheese, A1 sauce, egg and chopped scallions, and mix well with a wooden spoon until smooth.

To make the wontons, lay a wrapper on a clean dry surface and using your finger, moisten all four edges with water. Place a rounded teaspoon of the filling in the centre of each wonton wrapper. To seal, press 2 opposing corners together over the middle of the filling and crisp sealing the wonton to create a triangle. Then bring the other opposing corners to meet the top of the triangle and crimp all of the edges to form a small pyramid — it should look like an X-shape looking down on it. Repeat with the remaining wontons and filling.

To deep fry the wontons, heat 3-4-inches of oil in a saucepan over medium-high until the heat registers 375°. Fry the wontons for 10-20 seconds or until they become crisp and golden brown. Using a slotted spoon, remove immediately and drain on paper towels.

The wontons can be filled, folded at refrigerated up to a few hours or day in advance, but are best enjoyed immediately once they're deep-fried. They can however be kept warm in a single layer on a baking rack set on a baking sheet in a 250° oven for up to 30 minutes, which is what I did, and they were delicious.

Friday, March 14, 2014

Roy's Waikiki: Hawaiian Inspired Fusion Cuisine

Located at the heart of the busy Waikiki, Roy's excels at the Euro-Asian cuisine which makes Hawaiian food so distinctive, and embody the 'aloha' spirit of Hawaii by combining European techniques, Asian cuisine and Hawaiian hospitality. Founder Roy Yamaguchi opened the restaurant in 1988 and has taken it from strength to strength, infusing his food with an emphasis on locality and freshness which links it directly to Hawaiian culture and traditions. He's gone on to open 31 more restaurants around the world, and has hosted his own TV show called Hawaii Cooks in which he celebrates the culinary tradition of the island's fusion cuisine. Roy's features the finest seafood, with a focus on delicacies from the oceans surrounding Hawaii, such as ono, opakapaka and onaga in addition to an array of hand-cut meats, fresh shellfish and innovative sushi, sashimi, nigiri, poke and of course pupu appetizers to go along with their extensive cocktail and wine list, for a taste of the Hawaiian islands Yamaguchi-style.

Roy Yamaguchi

Roy's Hawaii Cooks cookbook

Roy's menu

Roy's Hawaiian Martini with vodka, coconut rum, pineapple juice and garnished with fresh pineapple

Roy's Big Eye Ahi Poke-tini with Maui onion, ogo, inamona, chill, Hawaiian salt and green onion

Roy's 'Frying Dragon' Roll with unagi, avocado, Misoyaki butterfish, macadamia nuts, spicy wasabi sauce

Crisp Garlic Humus Tortellini with spiced tomato dill sauce

Big Island Hearts of Palm Carpaccio with Nalo arugula, grape fruit,

Kahuku sea asparagus with soy ginger vinaigrette

Roy's Blacked Big Eye Tuna with spicy soy mustard and butter sauce with bok chou and rice

www.royshawaii.com

Macadamia Nut Crusted Mahi Mahi with Thai-Style Coconut Basil Sauce
Serves 4
Recipe courtesy of Roy Yamaguchi, Roy's Waikiki

Crust and Mahi Mahi:
4 7-ounce Mahi Mahi Fillets
Salt and freshly ground black pepper
2 tbsp crushed macadamia nuts

Thai-Style Coconut Basil Sauce:
2 tbsp olive oil
1 tbsp minced fresh ginger
1 tbsp minced garlic
1 tsp minced dried shrimp
2 tsp fish sauce
1 cup canned chicken stock
1 cup canned coconut milk
1 tbsp palm sugar
10 fresh basil leaves, finely shredded

Heat the olive oil in a large covered sauce pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm.

Season the fillets with salt and pepper to taste on each side. Spread the macadamia nuts on a plate and crust the fillet on one side only with the nuts. Heat a frying pan over medium-high heat. Sear the Mahi Mahi for 2 to 3 minutes on each side, or until opaque throughout. Transfer to warmed plates and spoon the sauce around the fish.

Thursday, March 13, 2014

Kaua'i: The Garden Isle of the South Pacific

A short morning flight on a 'puddle jumper' from Oahu and it's possible to explore many of the Hawaiian archipelago of islands for the day, from Maui, Molokai, Lanai or Kauai, which is where we were headed to spend the day with my brother and his new girlfriend, who happened to be staying on the islands the same time as we were — an opportunity not to be missed. The oldest, most fertile and arguably most beautiful island in Hawaii, Kauai is nicknamed the 'Garden Isle' for good reason. Aged by time and watered regularly by abundant rainfall where centuries of growth have formed tropical rainforests, forking rivers and cascading waterfalls, Kauai is draped in emerald valleys, sharp mountain spires and jagged cliffs. The oldest of the islands, it's been changed the most by the forces of erosion, resulting in spectacular natural wonders such as the unbelievable fluted cliffs of the Na Pali Coast and the tremendous ragged gash of Waimea Canyon. With more miles of sandy coastline than any of the other Hawaiian islands, Kauai is a mecca for hikers, kayakers, and has been the darling of honeymooners ever since Elvis tied the knot here in 'Blue Hawaii'.

Waimea Canyon on Kauai has been compared to the splendour of Arizona's Grand Canyon

A spectacular waterfall plummets from a cliff face into the canyon below

In many ways, Kauai is different from the rest of the Hawaiian islands — it's almost as if you've stepped into a separate kingdom, and for many years Kauai was just that in relation to Hawaii. Kamehameha I was able to conquer all the islands by force, except Kauai. Two separate campaigns to take the island ended in failure. In the end, it took diplomacy, a royal kidnapping, and an arranged marriage to bring Kauai into the kingdom of Hawaii. Also, British explorer Captain James Cook landed in Kauai’s Waimea Bay for the first time in 1778, which he called the 'Sandwich Isles,' named after the Earl of Sandwich, and thus introduced Hawaii to the rest of the world.

Puu Hinahina Lookout

Kalaloau Lookout over Kauai's north coast

A lei perched in a koa tree at Kalaloau

Wild roosters can be found all over Kauai, the result of a tropical storm years ago that destroyed the enclosures that kept them reigned in

Kilauea Point Lighthouse and wildlife refuge

The Kilauea Point Lighthouse

The Hawaiian Nene, an indigenous bird to the islands

They too have multiplied!

Island mist began rolling in — a clear sign it was time to go for lunch

On the south shore of Kauai is the sunny village of Waimea, home to some of the island's best beaches, luxury resorts and also the best fish tacos at Island Taco of Waimea. A humble but delicious roadside taco stand, Island Taco is always busy, serving the best fresh tacos, burritos and enchiladas in Kauai, filled to the brim with local ahi tuna, shrimp, mahimahi and smokey Kalua pulled pork. Stuffed with seasoned rice, shredded cabbage, cheese and bowls of homemade salsa and sour cream served with mounds of fried wonton crisps, this is casual fare with big aloha spirit.

Island Taco of Waimea, a humble but delicious ramshackle surf town taco stand

on the south shore of Kauai

A large chalkboard highlights the culinary offerings

A basket of complimentary cinnamon dusted fried tortilla chips keep the hunger pangs at bay

Wasabi Ahi Tuna Taco, a flour tortilla filled with seasoned rice, shredded cabbage and cheese

with sides of salsa and sour cream

The Seared Hawaiian Wasabi Ahi Tuna Taco with homemade salsa

Grilled Cajun Shrimp Taco

Smoked Kalua Pulled Pork Taco with spinach

On Kauai's peaceful north shore is the timeless beauty of Hanalei, which means 'crescent bay' in Hawaiian. Made famous by the Peter Paul & Mary song of my youth 'Puff, the Magic Dragon,' and as the backdrop of the 1958 film 'South Pacific', Hanalei is also the culinary destination for some of the best sushi on the island at The Dolphin Restaurant Sushi Lounge & Fish Market. The Fish Market offers the freshest local Hawaiian fish caught by the top fishermen of Kaua‘i, along with choice cut steaks and other specialty items such as organic local greens, gourmet cheeses and accoutrements. In the Sushi Lounge, the chefs create one-of- a-kind over-the-top sushi, handpicking the best cuts of fish daily from their own Fish Market. For the true Kauai sushi experience, you can order an Omakase — "entrust in someone" — and leave the selection to the chef Jeff, which is exactly what we did! But not before cocktails at the the glamorous St. Regis Princeville Resort, crowned at Kauai's northern tip. Terraced down the face of a bluff, and overlooking Hanalei Bay, where 'South Pacific' was filmed, and Mount Makana, the fabled peak of 'Bali Hai,' it's also where we would enjoy our cocktails "by the sea, frolicking in the island mist..."