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Spirit
of Aloha | Articles
| Recipes
with Aloha |November/December
2004
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
THAI STYLE COBB SALAD
1 cup romaine lettuce, 1/2-inch
ribbon cut
16 pieces tomatoes, 1/2-inch cubes
2 Tbsp. bacon bits, fresh
6 pieces feta cheese, 1/2-inch cubes
3 pieces cucumber fans, three slices
6 pieces avocado, dice 1/2-inch
by 1/2-inch
2 Tbsp. green papaya salad
Lemongrass basil vinaigrette
EMONGRASS BASIL VINAIGRETTE
1 3/4 cups tarragon vinaigrette (Girhards brand)
4 1/2 Tbsp. lemongrass, fresh, finely minced
1 1/2 Tsp. kaffir leaf, fresh, finely minced
1 Tbsp. basil, fresh, finely minced
1 1/2 Tsp fish sauce
3/4 spinach, rough chopped, raw (mostly for coloring)
Instructions:
1. Place the tarragon vinaigrette in an upright blender or 4-quart
mixing bowl.
2. Place the blender on a slow speed and add the finely minced lemongrass, kaffir lime leaf, basil and fish sauce
3. Slowly increase the speed of the blender and add the spinach leaves, continuing until all has been incorporated. (Option: to reach a rich dark-green color, you can continue to add more spinach
leaves.).
4. Refrigerate until ready to use.
GREEN PAPAYA SALAD
3 cups green papaya dressing
3 Tbsp. salt
4 cups green papaya, shredded
1 cup carrots, shredded
Instructions:
1. Place the shredded green papaya in a bowl and sprinkle with 2 oz. of the salt.
2. After 10 minutes, rinse thoroughly under running water for three to five minutes to remove the salt and strain under refrigeration for
two hours.
3. Repeat the same process as step No. 1 with the carrots, with 1 oz. of salt in a separate bowl.
4. Place the strained carrots and green papaya together in a large bowl and mix thoroughly to combine the colors.
5. Add in the dressing, toss and let sit for one night prior to using.
GREEN PAPAYA SALAD DRESSING
1 3/4 cup sugar
1 1/2 cups white vinegar
1 1/2 cups lime juice
1/4 cup sesame oil
1 1/2 Tbsp. garlic
1 1/2 Tbsp. ginger
1/3 cups salad oil
1/3 cup sambal
1 1/2 Tbsp. fish sauce
Instructions:
1. Combine all the ingredients and mix well to dissolve the sugar.
2. Refrigerate until ready to use.
Plating instructions:
1. Place the romaine lettuce in the center of the plate.
2. Place the cucumber fan at
9 o’clock on the plate.
3. Place the feta cheese at 7 o’clock.
4. Place the bacon bits at 4 o’clock.
5. Place the avocado at 2 o’clock.
6. Place the tomato at 11 o’clock.
7. Place the green papaya salad on top of the romaine lettuce in the center of the plate
8. Place a cilantro sprig on top of the green papaya salad.
9. Pour 2 ounces of the lemongrass basil vinaigrette around the top of the salad and garnish with the sprigs of cilantro on top of the green papaya salad.
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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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