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January 2010

LAVENDER FLAN (FROM THE COVER)

Recipe by:  Nicole Redd-Mcintosh – Edited by John Cox

Yield- 8 individual flan

This recipe may look complicated at first- but it is really just a collection of simple techniques.  You can decide how elaborate you want your final dessert to be.   Whether you decide to start with just the flan and some fresh berries – or go for the whole presentation – I know you will enjoy it.

The Flan

2 cups heavy cream

2 cups milk

3/4 cup sugar

2 whole eggs

6 egg yolks

3 lavender flowers

1.    Place the milk, cream, lavender and half the sugar in a pot and bring to a simmer.  Remove          from the heat and allow it to steep for ten minutes.

2. Whisk the eggs, yolks and remaining sugar in a bowl.

3.  Bring cream mixture back to a simmer – then gradually whisk into the egg mix.

4.  Strain the mix through a mesh sieve. … Read More

CHINESE CHICKEN SALAD

chinesechickensalad

Chinese Chicken Salad is a universally loved dish. For a change, place a big portion of the dressed salad between two crispy wonton skins, one per person. Then diners chop up the bottom layer of the wonton skin together with the salad. It’s pretty cool… and tastes incredible too.

Makes 6–8 servings

Ginger Dressing:
2 teaspoon dry mustard
2 tablespoons sugar
4 teaspoons soy sauce
6 tablespoons rice vinegar
4 tablespoons ginger, minced
1 tablespoon sesame oil
2/3 cup oil

Salad Ingredients
Mai Fun noodles
12 large wonton skins
Macadamia nut oil or coconut oil to fry
4 scallions, sliced
½ each red and yellow pepper, finely diced
4 cups of shredded lettuce and Napa cabbage
12 ounces roasted shredded chicken, skinless

Place all the dressing ingredients except for the oils in a blender and whirl until smooth.

Add oil drop by drop on a low pulse until the dressing is thick and emulsified.… Read More

ASIAN SHRIMP NOODLE BOWL

noodlebowl

Everything in this salad is addictive and healthful, even the dressing! You can make this salad in individual bowls, one per person, or in one gorgeous salad bowl. I love to make this salad with fresh tuna poke as well. Give the poke a quick stir-fry just before serving and don’t forget serve the salad with chopsticks.

Makes 6–8 servings

Dressing
2 garlic cloves, minced
½ teaspoon red chili flakes
½ cup sugar
½ cup fish sauce
8 tablespoons lemon juice
1 cup water
Put the ingredients into a jar with a lid and shake well to mix. Set
aside.

Salad Ingredients
1 package saifun noodles
18 large shrimp, cooked
5 cups mixed lettuce, torn into bite-size pieces
2 cups mung bean sprouts
2 Asian pears, thinly sliced
2 medium cucumbers, thinly sliced
1/3 bunch fresh mint leaves, stemmed
3 carrots, peeled and sliced into coins
1 daikon radish, peeled and sliced into coins
Macadamia nuts, roasted and chopped

Cook the saifun noodles as directed on the package; drain well in a
strainer.… Read More

COCONUT GINGER CHICKEN SOUP

cocunutsoup

Soup is comfort food. This wonderful recipe is a combination of chicken soup with fresh Hawaiian ingredients. You can easily change out the chicken, adding any of your favorite diced vegetables or shrimp to create a new flavor of your own.

Makes 6–8 servings

1 tablespoon coconut oil
1 cup onion, minced
6 cloves of garlic, minced
6 chicken thighs, cut in 1 inch cubes

Heat oil in a medium stockpot over a medium flame. When hot, add the onion and garlic, sauté till softened and
lightly browned, stirring well, then add chicken and quickly stir-fry till just done. Don’t over-cook. Remove mixture from the pan and set aside in a bowl.

Coconut lemongrass broth: Makes 6 cups
2 tablespoons coconut oil
1 cup onion, diced
4 stalks lemongrass, plain parts only, crushed
2 cloves garlic, minced
2 whole Thai or Serrano chilies, stemmed not seeded
¼ cup ginger, minced
6 cups vegetable stock
10 ounces coconut milk, canned
Juice of 2 lemons
½ teaspoon red chili flakes
4 tablespoons fish sauce
Saifun noodles, cooked as directed
Salt and freshly ground pepper to taste

In the same pan, heat oil over amediumflame, add onion, garlic, chilies and ginger, sauté and stir till mixture is softened and lightly browned (about 5 minutes); add the rest of ingredients, except the saifun noodles; simmer, covered, for 30minutes till broth is well flavored.… Read More

FIRECRACKER STEAK HAND ROLLS

handrolls

The ingredients in the marinade create a sweet and succulent flavor. I love the meat rolled in soft lettuce; you can also make it hearty and bundle the sliced meat and greens into soft warm buns.

Makes 10–12 rolls

1¼ cups dark brown sugar
1 cup soy sauce
1 tablespoon Asian sesame oil
2 teaspoons crushed red chili flakes
4 cloves garlic, finely minced
1 4-inch piece fresh ginger, peeled and finely chopped
2 pounds flank steak
1 head butter lettuce, washed and thoroughly dried
2 scallions, separated into thin strands
½ each red and yellow pepper, thinly sliced
½ Maui onion, thinly sliced

Whisk together brown sugar, soy sauce, sesame oil, chili flakes, garlic, ginger and ¼ cup water in large bowl. Add the flank steak and toss to coat. Coverbowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.… Read More

Ag Tourism

lavendar

The Lavender Story
By Jill Engledow

With such a wide variety of products, you might think that Ali‘i Kula Lavender Farm had a secret tribe of menehune, those legendary little folk who worked nights building fishponds and roads in days of old. The fragrant farm on the slopes of Maui’s Mount Haleakala sells dozens of products, from mouthwatering sweets and savory seasonings to scented soaps and creamy lotions. But the creative hands that make Ali‘i Kula Lavender’s many products actually belong to regular human beings at businesses across the state. AKL owners Ali‘i Chang (the farmer) and Lani Medina Weigert (the marketing expert) made the decision long ago to focus on what they do best: growing lavender and telling the world about it. Rather than make new products, they seek out partners who are specialists in their own fields. Drawing on their cultural tradition as native Hawaiians, Chang andWeigert choose to prosper by sharing.… Read More

Chicken and the Egg

chickens

On a roll
By Jon Letman

Of all the “Hawaiian” foods one could conjure, eggs typically don’t make the list. Yet what kitchen or restaurant in the Islands lacks them, and how would one enjoy malasadas, bibimbap, tamago yaki, baked manju or butter mochi without the indispensable egg? Ethnohistoric records are inconclusive, but some scholars suspect pre-contact Hawaiians probably ate hua moa (chicken eggs), at least occasionally. After all, when the first Polynesian settlers crossed the ocean in outrigger canoes crowded with chickens, dogs and pigs, it seems reasonable to assume the birds weren’t brought along just for their shrill song and colorful plumage.

If you’re on a budget (and who isn’t these days?) eggs offer an inexpensive, high-protein, quick, hot meal that is versatile enough to serve on sushi, to hungry toddlers or tucked into a bento for a day at the beach. But if your eggs were shipped thousands of miles from a mainland farm, they could be as much as two weeks old.… Read More

PANIOLO

paniolo

The Story of Hawaiian Cowboys
By John Cox

The crowd surrounding the dusty arena was suddenly silent in disbelief. The laughing and jokes that permeated the air a few minutes earlier had vanished, then a thunderous round of clapping and cheering erupted from the awe-struck spectators as they stumbled to a standing ovation. Against all odds, a long shot from Hawai‘i had just defeated all of the hometown favorites, and would soon be recognized as the world’s greatest cowboy.

What Ikuā Purdy accomplished at the 1908World Rodeo Championships in Cheyenne,Wyoming, is one of the most inspiring stories in sports. Yet even a hundred years later it is a little-known chapter in cowboy history. After weeks on the open ocean, followed by countless hours on stagecoaches and trains, three of Hawai‘i’s finest paniolos arrived in town with little more than a change of clothes, ropes and their native tree saddles. Their flamboyant clothing and unfamiliar language made them an instant spectacle on the crowded streets.… Read More

Ranchers in Hawai`i

cattle

By Martha Cheng

Big Island is home to one of the largest cattle ranches in the United States and yet,walk into any supermarket on O`ahu and even some on the Big Island, and you’d be hard pressed to find local beef. Most cattle in Hawai`i (really, most cattle everywhere in the United States) is sold into the commodity market on the mainland, where it is fattened in feedlots, processed and then sent back to us.

So why not just keep the cattle here—raise, slaughter and sell the beef directly to the local market? Turns out it’s not so simple.

Cattle ranchers, accustomed to feeding their cattle grain, find it costs less to send their calves to the mainland to be fattened than it does to import grain. With a growing market in grass-fed beef, raising cattle on Hawai‘i’s pasture is becoming an option, but it takes longer to fatten a cow on grass, and it requires a shift in ranching practices for some ranchers.… Read More

Banana Blossom

what is it & how do you eat it?

bananablossom

Banana Blossom: (Musa spp.) The deep purplish-crimson colored banana flower is used as a vegetable from Sri Lanka to Laos. The flower is borne at the end of the stem. Long, slender, sterile male flowers with a sweet fragrance are lined up in tidy rows and protected by large reddish bracts. Higher up the stem are groups of female flowers, which develop into fruit without fertilization.

In Thailand, slices of tender banana flower are eaten raw with the pungent dip known as nam prik, or with fried noodles, or simmered in a hot sour soup with chicken, galangal and coconut milk.

In the Philippines, banana blossom is added to the famous kari-kari, a rich beef stew. ‘Banana blossom’ or ‘banana heart’ is the favored name.

We have included recipes on our website for the adventurous chef in you. Or if you have a great recipe for Banana Blossoms, send them to info@ediblehawaiianislands.com.… Read More

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