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Spirit
of Aloha | Articles
| Recipe Roundup | July/August
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
Soy-Braised
Short Rib on Kim Chee Fried Rice with Ko Choo Jang Vinaigrette
 10
lbs. of 2-inch Kosher cut short ribs (rinsed in cold water)
11⁄2 cups granulated sugar
2 cups Yamasa soy sauce
11⁄2 cups mirin
2-inch piece smashed ginger
1 whole head of garlic, cut into halves
12 pieces green onion bottoms,
white parts only
Optional: Two pieces of 16/20 shrimp, skewered together, grilled
ahead.
Instructions:
1. Trim and remove the two end bones of the short ribs, leaving
the center bone. Wrap the meat around the center bone and
tie it securely with string.
2. In a large braising pot, add rinsed short ribs with enough
water to cover. Simmer for one hour, constantly skimming the
top.
3. Add sugar, soy, mirin, ginger, garlic and green onions.
Continue to skim the top until fork tender; total cooking
time is three to four hours.
4. Remove meat and chill.
5. Strain the remaining liquid through a fine-mesh china cap,
reserving 1 cup of liquid for sauce. Slightly thicken the
reserved liquid with the cornstarch slurry, and keep warm.
6. Cover the short ribs with remaining cooking liquid and
keep warm until ready to serve. (If you are making the short
ribs ahead of time, cool the short ribs in the strained cooking
liquid in a refrigerator until ready to use.)
KIM CHEE FRIED RICE—STEP 1
FRIED RICE BASE
3 cups white rice
2 cups converted rice
51⁄2 cups water
Instructions:
1. Wash white rice, add to the converted rice and place inside
rice cooker. Add water.
2. Cook until done, then spread out on sheet pan to cool and
dry.
KIM CHEE FRIED RICE—STEP 2
RICE BASE, COOKED
Sesame oil to taste
Oyster sauce to taste
Yamasa soy sauce to taste
8 oz. bacon, diced
11⁄2 cups won bok kim chee, chopped to 1⁄2-inch
thickness
1⁄2 cup green onions, thinly sliced
1⁄2 cup white onions, small dice
5 eggs, scrambled, cooked ahead and slightly chopped up
1 Tbsp. kim chee base
1 tsp. Korean chili flakes
Instructions:
1. Sauté bacon on medium-high heat until lightly brown
and crispy; add onions and cook till translucent.
2. Add the rice, won bok kim chee, kim chee base and Korean
chili flakes.
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. Toss all ingredients, mixing well to incorporate evenly
into the rice, while watching the temperature of the pan (you
may need to lower the heat during this time).
4. Season to taste with soy sauce, oyster sauce and sesame
oil as desired.
5. Remove from heat, add green onions and chopped scrambled
eggs and mix thoroughly.
KO CHOO JANG VINAIGRETTE
4 oz. rice vinegar
1 oz. Ko Choo Jang sauce
(Parks brand)
4 oz. sugar
1 oz. soy sauce
Instructions:
1. Place all ingredients in a bowl and mix well.
Plating instructions:
1. Place 4 oz. of the kim chee rice in the center of the plate.
2. Place one piece short rib in the center of the rice; glaze
with reserved sauce.
3. Pour Ko Choo Jang vinaigrette around the outer rim of rice.
4. Place two pieces of skewered shrimp on top of the short
rib; garnish with fine julienne green onions.
|
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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