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Steamed Monchong

Cook: Wong F. Keng


  • 8 ounce Hawaiian monchong fillet (skin off)
  • 2 teaspoons fish sauce
  • Pinch ground white pepper
  • 4 drops sesame oil
  • 2 teaspoons soy sauce (Kikkoman Lite)
  • 1 tablespoon minced garlic
  • 1 whole dried bean curd (about 1/8 oz.)
  • 4 pieces wakame (seaweed)
  • 2 ounces shiitake mushrooms, julienned
  • 1 ounce young ginger root, julienned
  • 2 ounces carrot, julienned
  • 2 ounces Tomatillo Puree
  • 3 ounces brut champagne (or your own preference)
  • 1 ounce ogo, rinsed and chopped
  • garnish:
  • 1/2 ounce black caviar
  • 1/2 ounce tobikko (flying fish roe)
  • 8 each edible flowers
  • 2 sprigs ogo

Cut monchong fillet into sticks 1/4-inch x 4-inches. Combine fish sauce, white pepper, sesame oil, soy sauce and garlic and marinate fish for one hour. Soak whole dried bean curd in water until soft; remove and pat dry. Cut bean curd into four pieces about 1 1/2-inches x 6-inches long. Rinse wakame in water and cut into pieces about 5-inches long. Place 2 ounces monchong sticks, 1/2 oz. shiitake mushrooms, 1/4 ounce ginger and 1/2 ounce carrot on each bean curd and roll it tight. Tie a knot with a piece of wakame to secure the packet. Prepare a steamer for the siu mai. Prepare Tomatillo Puree and chill. Combine champagne and ogo in a blender and puree. Stir into Tomatillo Puree before serving. Place two Monchong Siu Mai on a plate. Drizzle with Tomatillo Puree. Garnish with caviar, tobikko, edible flowers and ogo. Makes 2 servings. Tomatillo Puree 12 each tomatillos, peeled and cut in half 2 cloves garlic 1/2 green chili pepper, chopped 16 ounces brut champagne (or your own preference) 1 sprig cilantro (Chinese parsley), chopped Combine all ingredients in a stockpot and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Place in blender and blend until smooth; then strain. Serve chilled or at room temperature.