Wild-caught and sashimi-grade ahi tuna, cubed and seasoned with chili, red onions, sesame oil, garlic, ginger, Hawaiian salt, furikake.
The Filipino version of egg rolls. We be serving the following 2 flavors with accompanying dipping sauces: 1) Chicken/Shrimp- with ground pork, diced shrimp, and julienned vegetables. 2) Veggie- with chopped kale, baby bella mushrooms, and sweet potatoes.
Loco Moco is a dish commonly found in Hawaii at fast food restaurants and drive inns . The traditional loco moco consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. I'll be preparing my version with a few twists. 5+ hour braised boneless beef short ribs w/ sautéed Farmers market greens and caramelized onions. Topped with gravy made from beef stock. Served with a sunny-side up egg over garlic, ginger, and coconut rice.
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour,an egg wash, and panko and fried to a crisp. Served with a side of atchara (pickled papaya and carrots).
Hawaiian-style coconut shortbread cookies dipped in milk chocolate and topped with crushed macadamia nuts. Served with a berry slush shake.
Up until my late teens, most of my summers were spent in Hawaii. I was exposed to cooking and amazing food at a young age by my grandparents and other family members, who all lived within blocks from each other in an area called Moanalua Valley. This meal will be reminiscent of some of the flavors and dishes that remind me of my time spent there.