Sam Choy's Polynesian Kitchen: More than 150 authentic dishes from one of the world's most delicious and overlooked cuisines by Sam Choy

  • Lovo pork in roti

    from Sam Choy's Polynesian Kitchen: More than 150 authentic dishes from one of the world's most delicious and overlooked cuisines Sam Choy's Polynesian Kitchen by Sam Choy

    • Categories: Curry; Sandwiches & burgers; Appetizers / starters; Pacific Islands
    • Ingredients: pork butt; Hawaiian sea salt; liquid smoke; ti leaves; onions; curry powder; cabbage; cilantro; whole wheat flour; all-purpose flour; ghee
    • Accompaniments: Cooked tomato chutney; Pineapple-macadamia chutney
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Notes about this book

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Notes about Recipes in this book

  • Prawn curry

    • fprincess on February 04, 2012

      A very simple curry that is super flavorful.

    • kbrooks on March 03, 2025

      Quick, easy and delicious. Adjust the chili garlic paste to taste.

  • Big Island paniolo tri-tip steak

    • kbrooks on March 03, 2025

      Can substitute flatiron steak.

  • Choy's Chinese salad dressing

    • kbrooks on March 03, 2025

      Delicious salad dressing.

  • Basil-passion barbecued prawns

    • fprincess on February 16, 2012

      So simple and so wonderful. Used fresh passion fruit pulp substituted mint from the garden for the basil. Would make again. Recipe and a picture here on eGullet: http://egullet.org/p1863801

  • Baked citrus crusted onaga

    • fprincess on June 12, 2012

      Another easy/weeknight fish preparation that can be done with ingredients that I usually have on hand. It is tasty but not especially refined. I put a little too much liquid so the top did not get as crispy as I would have liked. Regardless it is a nice way to prepare fish. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27000__p__1863795#entry1863795

    • kbrooks on May 02, 2026

      This just didn't do it for us. The flavors were off.

  • Citrus vinaigrette

    • kbrooks on May 02, 2026

      Not a favorite.

  • Grilled spice strip steak with honey-citrus butter

    • kbrooks on March 03, 2025

      Great way to make strip steak, skirt steak flank steak or hanger steak.

  • Grilled red snapper with spicy lime soy sauce

    • fprincess on April 27, 2012

      Made with frozen corvina sea bass fillets. Took 5 min to prepare the marinade. After 2 hours of inactive time, I cooked the fillets on the grill. Fresh cilantro and lime are added at the end. Full of flavor. Picture on eGullet: http://egullet.org/p1874912

  • Fresh New Zealand sautéed spinach

    • kbrooks on March 03, 2025

      Great fresh taste and super easy. We don't have access to New Zealand spinach, but regular spinach works fine.

  • Honey-citrus butter

    • kbrooks on March 03, 2025

      Great on bread, pancakes and even grilled steak.

  • Chicken and coconut milk

    • anya_sf on August 29, 2021

      This seemed too simple to be good (literally chicken chunks cooked in coconut milk, seasoned only with salt, with cooked spinach added at the end), but also so simple it was worth a try. I added some salt at the outset since I find it permeates better that way, then a bit more at the end, plus some white pepper (couldn't help myself). I also added some sliced red bell pepper. I can see why this is Samoan comfort food - not fancy or exciting, just good.

  • Coconut lemongrass baby back ribs

    • kbrooks on March 03, 2025

      Different treatment for ribs and really good. Made as written with the addition of the juice from a large lime.

  • Poisson cru

    • fprincess on February 04, 2012

      This reminds me of a trip to Tahiti. It's really fresh and I can't get enough of it. Great summer dish. Tastes fantastic with freshly expressed coconut milk (not canned).

  • Tarragon-French mustard vinaigrette

    • kbrooks on March 03, 2025

      Too much olive oil. Reduce to 1/3-1/2 cup. With less oil,quite tasty.

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  • ISBN 10 0786864753
  • ISBN 13 9780786864751
  • Published Jan 01 2002
  • Format Hardcover
  • Page Count 316
  • Language English
  • Countries United States
  • Publisher Hyperion Avenue
  • Imprint Hyperion

Publishers Text

With several acclaimed cookbooks to his credit, Sam Choy, already Hawaii's most recognized chef, is a rising star on the mainland as well. Sam's newest book is the first major collection of recipes focusing on the islands of the South Pacific. Forget pupu platters and silly drinks! These high-flavor, low-fuss dishes, drawn from Sam's own travels through Polynesia, represent the islands' eclectic cuisine, which borrows techniques and tastes from Europe, China, and India, but is unique unto itself.


From Coconut Lemongrass Baby Back Ribs and Pacific Gazpacho with Baby Shrimp to Cinnamon Chicken and Tahitian Nicoise Salad, Sam's penchant for fresh and simple-to-make food shines through each winning recipe.


Sixteen pages of beautiful photographs, his lively commentary , and an innovative, colorful design will inspire cooks of all skill levels to try this wonderfully flavorful and underappreciated cuisine.

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