Sam Choy’s in the Kitchen: Au ohana


Sam and John visit the home of Darren Au, where they find homemade smoked meat and a garden full of surprises, including winter melon. The guys prepare the winter melon, along with a Molokai venison stir-fry, pan-fried fish, and pig’s feet soup.


  • 1 winter melon, seeded and cored (peel and dice the ends)
  • 6 cloves garlic, chopped
  • 1 teaspoon ginger, chopped
  • 1 ½ cup shiitake mushrooms
  • 2 cans chicken stock
  • 1 pound smoked meat, cubed
  • 1 carrot, cubed
  • Green onions for garnish, sliced

Heat 1 can of chicken stock in a large pressure cooker.  Cut ends of the winter melon to create a flat surface.  Remove the seeds and place inside the pot.  Peel and dice the winter melon ends and set aside.  Place garlic, ginger, shiitake mushrooms, smoked meat, carrots and winter melon ends into the center of the cored winter melon.  Add the second can of chicken stock.  Seal pot and cook for 15-20 minutes.


  • 1 pound venison, sliced
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • ½ shot whiskey
  • ½ medium onion (½ chopped and ½ sliced)
  • 2 medium tomatoes, quartered and chopped
  • 1 tablespoon olive oil
  • 1 stalk lemongrass (cut into 3 1-inch pieces and smashed)
  • ½ cup water
  • 1 packet NOH Foods Beef Tomato seasoning
  • Green onions for garnish, sliced

In a large mixing bowl, combine venison, cornstarch, sesame oil, chopped onions and whiskey.  Mix well and set aside.  In a wok, heat olive oil over medium high heat.  Add lemongrass and venison mixture.  Stir fry for 4-5 minutes.  Pour venison back into the mixing bowl and reserve.  In the same wok, stir fry sliced onions and tomatoes.  Add water and NOH Foods Beef Tomato seasoning.  Once the veggies are done, add the venison mixture back into the wok and mix well.  Place on a serving dish, garnish with green onions and serve.


  • 3 whole fresh fish (aweoweo and manpachi)
  • Kauai sea salt to taste
  • 3 tablespoons olive oil
  • Green onions for garnish, sliced
  • Lemongrass leaves for plating

Clean fish and season with Kauai sea salt.  In a wok, heat olive oil over medium high heat.  Carefully place the fish in the wok and cook for about 3 minutes per side.  Place fish on lemongrass leaves, garnish with green onions and serve.


  • 1 tablespoon olive oil
  • 4 Berkshire Pork sausages, sliced
  • 1 tablespoon green onions, sliced
  • 1 package Sun Noodle Wiki Wiki Noodles – Spicy Miso 
  • 1 ½ cup water
  • ½ block tofu, cubed

In a pot, heat olive oil over medium high heat.  Stir fry sausage and green onions.  Add water, spicy miso packet and noodles.  Mix well.  Place tofu in a serving bowl, pour noodles on top and serve hot. 

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories