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Spirit
of Aloha | Articles
| Recipe Roundup | May/June
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
SHRIMP CURRY WITH LOMI TOMATO RELISH, LEMONGRASS JASMINE RICE
 Four pieces 16/20 shrimp
6 oz. yellow curry with vegetables
21/2 oz. lemongrass jasmine rice
1 oz. lomi tomato relish
2 pieces cilantro leaves
YELLOW CURRY SAUCE WITH VEGETABLES
2 oz. lemongrass, bottom part,
thinly sliced
2 oz. shallots, sliced
1 Tbsp. Hawaiian chili pepper, minced
1 oz. garlic, minced
1 oz. ginger, minced
1 oz. Madras yellow curry powder
16 oz. chicken stock
16 oz. coconut milk, unsweetened
2 oz. fish sauce
4 oz. salad oil
2 oz. water
6 oz. carrots, 1/2-inch cubes, blanched
6 oz. zucchini, 1/2-inch cubes, blanched
6 oz. eggplant, Japanese,
1/2-inch cubes
1 oz. cilantro, chopped
Instructions:
1. In a hot saute pan, add oil, saute lemongrass, ginger, garlic and shallots, stirring continuously to avoid burning.
2. When a golden brown color is reached, lower the heat to medium and add the curry powder. Cook for one minute.
3. Add coconut milk, stir well and let simmer for five minutes.
4. Add chicken stock, mix well and let simmer for five minutes.
5. Mix the cornstarch and water together, add to the sauce and simmer for five minutes.
6. Add chopped cilantro and fish sauce. Cook for another 10 to15 minutes, then strain into another pot.
7. In the second pot with the strained sauce, add carrots and cook for five minutes, then add the rest of the vegetables.
8. Cook until the vegetables are fork tender.
9. Check for additional salt.
10. Saute shrimp in a separate pan and deglaze with curry sauce
with vegetables.
11. Simmer for three minutes or until shrimp are half-cooked.
LOMI TOMATO RELISH
20 oz. tomatoes, small dice
6 oz. onion, white, small dice
6 oz. onion, green, thinly sliced
2 Tbsp. chili pepper water
1 Tbsp. Hawaiian salt
Instructions:
1. Combine all ingredients in a mixing bowl and mix well.
2. Adjust amount of chili pepper water and salt.
LEMONGRASS GINGER RICE
24 oz. jasmine rice
2 oz. vegetable oil
2 oz. lemongrass, smashed
24 oz. water
1 tsp. salt
Instructions:
1. In a saucepot, add oil and saute the lemongrass.
2. Add jasmine rice and water.
Bring to a boil and simmer.
3. Cover pot and place in a 350-degree oven for 30 minutes.
4. After rice is cooked, remove lemongrass stalks and season with salt.
Plating instructions:
1. Place the rice in a ring shape in the center of the plate.
2. Place the shrimp, vegetables and curry sauce in the center
of the rice.
3. Place 1 oz. of the lomi tomato relish at 7 o'clock position on the plate.
4. Garnish with cilantro sprigs and serve with warmed pita bread on the side.
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Aloha
Proudly Presents
ALAN WONG
 Chef
Alan Wong, the classically trained master of Hawai'i
Regional Cuisine, has been Consulting Chef for Aloha
Airlines' first-class service since February 2000.
More recently, Chef Wong has agreed to serve as
Consulting Chef for Aloha's Enhanced Coach Class,
taking coach-class cuisine to new heights. Now,
passengers throughout the cabin can experience delicious
meals inspired by the Hawai'i Regional Cuisine movement,
which relies on fresh, high-quality, locally grown
ingredients to present "a true slice of Hawai'i."
Chef Wong's inflight meals combine his Japanese-Chinese-Hawaiian
ancestry and his Island roots with his classical
French training under famed Chef Andre Soltner.
His numerous accolades include 1996 Best Chef of
the Pacific Northwest by the James Beard Foundation.
Alan Wong's Restaurant is a five-time winner of
Honolulu magazine's Hale 'Aina Restaurant of the
Year award, and it was voted Hawai'i's top dining
spot in the 2003 Zagat Survey. Gourmet magazine
rated Alan Wong's Restaurant No. 6 on its list of
the Top 50 Restaurants in America in October 2001,
and, in September 2003, Bon Appetit recognized Alan
Wong as an American "legend." Alan Wong's
Restaurant in Honolulu has been inducted into the
Nation's Restaurant News Fine Dining Hall of Fame.
While in Honolulu, you can dine at Alan Wong's Restaurant
at 1857 S. King St., or savor Alan Wong's style
at The Pineapple Room Restaurant in Macy's at Ala
Moana Center, where Chef de Cuisine Neil Nakasone
carries on the "Wong Way" of cooking.
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