Sam Choy’s in the Kitchen with Take 2’s Kelly Simek and Kristine Uyeno

Sam Choy's In The Kitchen

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Sam and John team up with Kelly Simek and Kristine Uyeno, the hosts of KHON2’s new show, Take 2. They prepare a feast, including steak and shrimp, and even find a use for leftover rotisserie chicken.


Steak and Potato Medley

  • 2 steaks
  • 1/2 cup of Noh’s Spicy Garlic Salt
  • 1 package of mushrooms, quartered
  • 1 package of cherry tomatoes, sliced
  • 1 onion, julienned
  • 3 cloves of garlic, minced
  • 1 tablespoon of butter
  • 1 tablespoon of Aloha Shoyu
  • 2 teaspoons of olive oil

Rub steaks with Noh’s Spicy Garlic Salt. Add one teaspoon of olive oil to a medium-sized pan. Bronze steaks, two minutes per side over a medium-high heat. Remove from heat and set aside.

In a medium-sized pan, add mushrooms, garlic, butter, and one teaspoon of olive oil. Sautee over a medium heat. Remove from heat, and pour over steak.

Shrimp and Spinach Saute

  • 2 pounds of shrimp, peeled
  • 3 teaspoons of olive oil
  • 1 1/2 cups of spinach
  • 1/2 cup of onions, julienned
  • Salt and Pepper

In a separate dish, add 1 teaspoon of olive oil to uncooked shrimp and mix. Add salt and pepper to uncooked shrimp to taste. In a medium pan, add 2 tablespoons olive oil. Add shrimp, spinach, and onions. Sautee on a medium-high heat until shrimp is firm.

Country Hash

  • 1 medium-sized potato, cubed
  • 1 cup brussels sprouts, chopped
  • 1/2 cup of mushrooms, sliced
  • 1/2 cup of onions, julienned
  • 1/2 cup of cooked bacon, chopped
  • 1/4 cup of dried cranberries
  • A handful of Chex cereal, crushed
  • 1 teaspoon of olive oil

Add 1 teaspoon of olive oil to a medium pan. Add potatoes, brussels sprouts, mushrooms, onions, bacon, and cranberries and caramelize all ingredients over a medium-high heat.Remove from heat and garnish with crushed Chex cereal.

Chicken Tofu

  • 1/2 rotisserie chicken, shredded
  • 1 package of firm tofu sliced
  • 1 1/2 cups of spinach
  • 1/2 cup of onions, julienned
  • 1/2 cup of brussels sprouts, chopped
  • 1 tablespoon of garlic, minced
  • 4 teaspoons of Aloha Shoyu Somen Salad Dressing
  • 2 teaspoons of olive oil
  • 1 teaspoon of guava jelly
  • 1 teaspoon of salt

Add one teaspoon of salt to a pot of water and bring to a boil. Add brussels sprouts and boil for about five minutes. Remove brussels sprouts with a slotted spoon, and place into a bowl of ice water to stop cooking. Add 2 teaspoons of olive oil to a medium-sized pan. Add chicken, spinach, onions, brussels sprouts, garlic, Aloha Shoyu Somen Salad Dressing, and guava jelly and sautee over a medium-heat. Place tofu in a large, heat-resistant dish. Remove all ingredients from heat, and pour over tofu.

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