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Spirit
of Aloha | Articles
| Recipes
with Aloha |September/October
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
Char
siu chicken salad with guava hoisin mustard dressing
 Yield:
1 portion
1/4 cup char siu chicken, julienned
2 Tbsp. guava hoisin mustard dressing
1 cup mesclun
1 Tbsp. carrot, julienned
6 pieces snow peas
4 pieces cilantro sprig
Optional: Won ton strips are great
to use as croutons on top of this salad.
CHAR SIU CHICKEN
3 lbs. chicken thigh meat (skinless, boneless)
8 cups Lum?s char siu mix
Instructions:
1. Marinate chicken in Lum’s char siu mix for 24 hours.
2. Place chicken on a roasting rack.
3. Cook in 350-degree oven for 40 minutes.
4. Cool and julienne as needed.
GUAVA HOISIN SOY MUSTARD DRESSING—step 1
FRIED RICE BASE
16 oz. Coleman’s English Mustard
3 cups hot water
2 cups Yamasa soy
Instructions:
1. Place mustard in a mixing bowl and add hot water till smooth.
2. Add soy and refrigerate until ready to use.
GUAVA HOiSIN SOY MUSTARD DRESSING—STEP 2
11/2 cups hoisin (Lee Kum Kim brand)
1/2 cup guava purée
1/4 cup rice vinegar
2 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 Tbsp. sesame oil, Kadoya brand
11/2 cups salad oil
4 Tbsp. soy, Yamasa brand
4 Tbsp. lime juice
4 Tbsp. soy mustard mix (from recipe above)
Instructions for guava hoisin soy
mustard dressing:
1. Place all ingredients in a large mixing bowl and mix well,
using either a wire whip or an immersion blender.
2. Refrigerate until ready to use..
Plating instructions:
1. Heat chicken in medium-heat oven for five minutes.
2. Place won ton basket in center of plate (optional: top
off salad with won ton strips).
3. Add in mesclun lettuce, snow peas and carrots on top.
4. Pour dressing over the greens.
5. Place warmed chicken on top and garnish with a cilantro
sprig.
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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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