This Saturday on Good Food Evan talks to Hawaiian food legend Sam Choy. Many refer to Choy as “the grandfather of Hawaiian cuisine.”
Growing up on the North shore of Oahu, Choy’s parents owned a restaurant and taught him how to cook traditional Hawaiian food. Most famously he popularized poke which is Hawaii’s take on ceviche. Traditionally it is made with the oil of candlenuts which are native to the islands, but in this recipe he substitutes sesame oil and adds a dash of Shoyu to boost the umami.
You can find Choy’s dishes roaming around town on his Pineapple Express Food Truck and you can find his recipe for Hawaiian Style Poke below.
Sam Choy’s Hawaiian Style Poke
(Serves 4-6 as an Appetizer)
1 Pound Sashimi Grade Ahi Tuna, cut into ¾ inch dice
1 Medium-size Tomato, trimmed and cut into ¼ inch dice
½ Cup Onion, Peeled & Chopped
2 Tablespoons Shoyu
1 Teaspoon Seasame Oil
½ Teaspoon Granulated Sugar
½ Teaspoon Red Chili Flakes OR 1 Hawaiian Chili Pepper, Trimmed & Minced
2 Teaspoons Green Onion, Chopped for Garnish
Preparation: Combine the Ahi, Tomato, Onion, Shoyu, Sesame Oil, Sugar, and the Red Chili Pepper. Mix Well. Allow flavors to blend for 1 hour before serving. Garnish with the chopped green onion before serving.