Category: Cook

DIY: Make Your Own Coconut Milk



Photography by Alexis van Dijk
Once you’ve tasted this homemade coconut milk, you’ll never go back to canned. Traditional recipes call for plain water, while this method combines the juice of young, sweet coconuts with the rich mature coco, for unique alchemy we can’t get enough of. Use it for the "wow factor” in soups, gravies, ice cream, and more.
To learn more about the different ages and uses of coconuts check out
Course: Drinks
Author: Ryan Burden


  • Machete, Cleaver, Or A Smooth Stone
  • Bowl
  • Coconut Tool Or Butter Knife
  • Blender
  • Nut Milk Bag Or Cheesecloth


  • 1 Mature “Brown” Coconut (Husked)
  • 1-2 Sweet “Spoonmeat” Coconuts


  • Open husked, brown coconut by tapping firmly around the “equator” (think of the three eyes as the North Pole). You can use the back of a machete, cleaver, or even a smooth stone. Catch the juice in a large bowl, set aside.
  • Remove the meat using a coconut tool or butter knife, being careful to not force it too hard.
    Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
  • Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
  • Blend on high speed for 30 seconds.
  • Strain out fiber by pouring it into a nut milk bag and squeeze out “milk.”
  • Serve or jar and refrigerate (keeps up to three days if cold and un-opened). The cream will rise after a few minutes, which you can utilize as a substitute to heavy cream in any favorite recipe.

Screen Shot 2015-04-09 at 10.48.26 AM


Screen Shot 2015-04-09 at 10.48.47 AM


Screen Shot 2015-04-09 at 10.48.57 AM


Screen Shot 2015-04-09 at 10.49.07 AM


Screen Shot 2015-04-09 at 10.49.15 AM


DIY: Homemade Butter


Photos by Monica Schwartz
One of the easiest things to make is your own butter. It becomes even more exciting when you add any number of flavors and added ingredients to make delicious spreads. The recipe below can be varied in countless ways. You can make plain butter from organic cream, or you can add lavender, lemon peel, vanilla, spices like cardamom, cinnamon, or sage, rosemary, thyme, jams, honey, etc. The combinations are endless, and with a base recipe, you can explore them all.
Servings: 6 Cups


  • Blender or Hand Whisk or Mason Jar
  • Cheese Cloth


  • 12 Cups Unsweetened Cream (Will yield half the amount in butter)
  • Optional ingredients may include salt and any variety of herbs. (Have fun with it!)


  • Blend. You can use a blender, hand whisk, or mason jar to blend, whisk or shake. Do so until the liquid separates from the fat.
  • Using a cheesecloth, squeeze as much water from the butter as you can. Rinse the butter with fresh cold water until it runs clear.
  • Add salt and herbs as desired, and mix by hand. You can press the butter into any type of mold you would like.
  • Refrigerate until needed. Butter will keep fresh for up to two weeks.
  • Enjoy!

Crispy Chicken Skin Bacon BLT


Photography by Mieko Horikoshi
A great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm pickled Gherkin relish and caramelized Kula onion aioli.
Course: Main Course
Author: Chef Kevin Hanney


  • Mixing Bowl
  • Two Sheet Pans
  • Parchment Paper



  • 3 Tbs. Real Maple Syrup
  • 3 Tbs. Whole Grain Mustard
  • 1 Clove Garlic (Thinly Sliced)
  • 1 tsp. Fresh Lemon Juice

Chicken Skin Bacon

  • 12 Chicken Skins
  • Salt (To Taste)
  • Pepper (To Taste)


Prepare Glaze.

  • Mix all the ingredients well in a bowl. Let stand refrigerated for 1-2 hours

Prepare Chicken Skin Bacon.

  • Preheat oven to 325. Place chicken skins flat on parchment paper on a sheet pan. Brush both sides lightly with vegetable oil and season with salt and pepper. Place parchment paper on top and then another sheet pan.
  • Place in oven for approximately 45 minutes. Remove the top sheet pan and parchment paper and baste with glaze. Leave uncovered and bake for another 10-15 minutes more. Remove and cool.
  • Construct sandwich to your liking and enjoy!

Fried Kole


Photography by Mieko Hoffman
Course: Main Course
Author: Sheldon Simeon


  • Wok


  • Kole Fish (Scaled, Cleaned, Pat Dry)
  • Hawaiian Salt (As Needed)
  • Canola Oil (As Needed)
  • Soy Sauce
  • Hawaiian Chili Pepper


  • Fill wok with enough canola oil to deep-fry Kole. Fry the Kole over medium heat; while fish is frying, season with Hawaiian salt. Cook until golden brown, about 3-5 minutes on the first side.
  • When the first side is cooked, flip and season other the side with Hawaiian salt. Continue to cook the other side for 3 minutes. When fish is thoroughly crispy and golden, remove and set it on a plate lined with paper towels, allow oil to drain.
  • Mix soy sauce and Hawaiian chili pepper in a bowl, and use as a dipping sauce. Enjoy!

Mushroom “Chicharrónes”



Photography by Dania Katz
Course: Appetizer
Author: Chef Isaac Bancacco


  • Large Saucepot
  • Fine Mesh Sieve
  • Blender
  • Sheet Tray
  • Plastic Wrap
  • Rolling Pin
  • Steamer
  • Parchment Paper
  • Large Pot


  • 1 Tbs. Olive Oil
  • 1 Medium Carrot (Large Dice)
  • 1 Medium Onion (Large Dice)
  • 1 Medium Leek (Halved, Rinsed, Sliced Crosswise Into 1-inch Pieces - White Part Only)
  • 2 lbs. Medium Button Mushrooms (Stems Trimmed And Quartered)
  • 6 Thyme Sprigs
  • 1 Bay Leaf
  • 1.5 Quarts Water
  • 7 oz. Tapioca Flour


Prepare Mushroom Stock.

  • Heat oil in a large saucepot over medium heat. Add carrot, onion, and leek and cook stirring occasionally until softened, about 8 minutes.
  • Add mushrooms, thyme, and bay leaf and cook until mushrooms start to release moisture, about 4 minutes.
  • Add water and bring to a boil. Reduce heat to low and simmer until stock has a pronounced mushroom flavor, about 1 hour. Pick out thyme sprigs and bay leaf, blend then place back on the heat.
  • After stock comes back to a boil, remove from heat and strain through fine-mesh sieve. Reserve stock and pulp.

Prepare Chicharrón.

  • In the blender add tapioca flour, 7 ½ oz cooked mushrooms, and ¾ oz. of mushroom stock, blend until a smooth dough forms.
  •  Place 1 lb. of mixture on a sheet tray with plastic wrap, with another on top. Flatten with a rolling pin till about 1/8-inch thick (3 mm). The dough should be nearly translucent.
  • Prepare a steamer. Steam the dough sheets, still wrapped in plastic, for about 15 minutes. Steaming will let the starch set so it is workable.
  • Unwrap steamed dough, and place on parchment paper. Place pan in the oven and let bake for 60 minutes, or until dough is dry and brittle. Flip the dough sheets occasionally to allow even drying. Once the dough is completely dry and brittle, remove from the oven and let cool. Once cool, break into desired bite-size pieces. (Note: Chicharrónes will triple in size when fried.)
  • In a large pot, fill with oil and set over medium and bring to 355° F. Working in batches, fry crisps until they are fully puffed. Let oil drain on a paper towel and season with salt.
  • To get extra fancy, paint with tempered dark chocolate and serve as hors d’oeuvres.

Ilocano Cow Skin

Recipe by Chef Sheldon Simeon
Photography by Mieko Horikoshi


2 lbs. cow skin, cut into 3-inch pieces
1 thumb-size pc. ginger root, crushed
½ C. apple cider vinegar
1 Kula onion, julienned
3 thumb-sized pcs. ginger root, peeled and chopped finely
1 Hawaiian chili pepper, chopped
salt and pepper

Place cow skin in a medium-sized sauce pan, pour in water to cover the pieces of cow skin, bring to a boil and simmer for 2-3 minutes. Remove from heat and discard boiling water.

Rinse cow skin with cool water to rid the scum and return to sauce pan. Add in fresh water up to about 2 inches over the cow skins. Add in crushed ginger and bring to a boil, then turn down and simmer for 2-3 hours or until the cow skins are tender and chewable but not overly soft. Add more water as necessary. Drain boiling liquid and allow cow skin to cool.

Cut cow skin into thin slices and place in a large mixing bowl. Add vinegar, finely chopped ginger, onion and chili and toss. Season with salt and pepper to taste.

Vietnamese-Style Pork Skin Tacos with Chipotle Nu’ó’c Mȃm and Toasted Rice



Photography by Mieko Horikoshi
"I love Mexican food and eating with our hands. This is our take on this delicious street food. It’s light, nutty, umami and fresh— easy to make as a creative addition for a gathering of friends." - Andrew Le
Course: Main Course
Servings: 4 Tacos
Author: Andrew Le of The Pig and the Lady


  • Sauce Pot
  • Knife For Cutting Pork
  • Small Knife
  • Skillet
  • Spice Grinder Or Blender


Taco Ingredients

  • 10 oz. Pork Skin
  • Toasted Rice Powder (Recipe Below)
  • Chipotle Nu’ó’c Mȃm (Vietnamese-Style Fish Sauce Vinaigrette) (Recipe Below)
  • Pickled Red Onions (Recipe Below)
  • 4 Small Flour Tortillas (Corn Tortillas Will Work Just As Well)
  • ¼ Cup Roasted Peanuts
  • ¼ Cup Cilantro
  • ¼ Cup Green Onions
  • ¼ Cup Rau Ram (Vietnamese Mint)
  • 1 Lime (Cut Into Four Wedges)

Jasmine Rice Powder

  • ½ Cup Jasmine Rice (Uncooked)

Pickled Red Onion

  • 1 Large Red Onion
  • ½ Cup Red Wine Vinegar (Or Apple Cider Vinegar)

Chipotle Nu’ó’c Mȃm

  • ½ Cup Water
  • 2 Tbs. Sugar
  • 3 Tbs. Fresh Squeezed Lime Juice (About Two Limes)
  • 3 Tbs. Canned, Smoked Chipotles (Chopped)
  • 3 Cloves Of Garlic (Use More Or Less According To Taste)
  • ~1/8 Cup Fish Sauce (Adjust To Taste)


Prepare Pork Skin.

  • The 10 oz. of pork skin should be clean have no off odor.
  • Cut off any excess fat from the pork skin; it can be reserved to make lard for another use or stored in the freezer for up to three months.
  • Boil pork skin in 1 qt. of water with a pinch of salt. Cook for 35-45 minutes till soft but not falling apart.
  • Once cooked, remove from water and allow to cool for 4 hours (overnight preferred) in the refrigerator. Once cooled it will be firm and easy to cut.
  • Thinly slice with a sharp knife; season with salt and pepper. Sprinkle two hefty pinches of toasted rice powder and mix well. If you want more of the nutty flavor of the toasted rice, add more to your liking. Divide into four portions, then reserve on the side.

Prepare Chipotle Nu’ó’c Mȃm.

  • Combine water and sugar and bring to a boil. Once boiled, remove from heat. Add the rest of the ingredients and mix well.
  • Allow to cool and reserve on the side.

Prepare Jasmine Rice Powder.

  • Place on sheet pan and toast in a 400° F oven for 15 minutes, stirring occasionally. The rice should be browned evenly. 
  • Allow to cool to room temperature after done toasting.
  • Grind into a powder using a spice grinder or a blender. Reserve on the side.

Prepare Pickled Red Onions.

  • Using a small knife, remove the onion’s papery outer layer and cut it in half and slice thin. 
  • Put vinegar in a pot, and bring to a boil with a small pinch each of sugar and salt. Pour hot vinegar over the sliced red onion and let marinate for 1 hour.
  • Reserve on the side.

Prepare Herb Mix

  • Mix all cilantro, green onion, and rau ram together and reserve on the side.

Prepare Flour Tortillas.

  • Lightly brown both sides in a dry skillet over medium heat. Wrap in a kitchen towel and reserve on the side.

Assemble Tacos.

  • Place tortillas and a portion of the pork skin on each tortilla.
  • Then dress with the chipotle nu’ó’c mȃm. Top with some pickled red onion over the pork skin. Finish garnishing with a pinch of roasted peanuts, herb mix, and a lime wedge on the side.
  • Enjoy!

Eat The Skin; It’s Where The Flavor Is!

Words by Wanda A. Adams
Photography by Mieko Horikoshi

Two culinary generations ago, the speaker was chef Paul Prudhomme, not yet a then household name — just a visitor giving a cooking demonstration at the original Sur La Table in the Pike Place Market in Seattle. Both Prudhomme and Sur La Table would become nationally known brands for the then-new “foodie” tribe.

Prudhomme was teaching us to make a skin-on cut of pork fried in pork fat, then braised. When he called for questions, I innocently asked “But chef, why can’t you make these dishes without all the fat?”

The room went still. “But, cher,” he said, “that’s where the flavor is!”

In that era of skinless, boneless chicken breast and pork that had no fat or flavor whatsoever (“the other white meat”), he had put his finger right on it.

When I was a child on Maui, my favorite thing about my Grandma’s Portuguese bean soup was gnawing on the knobby, impossibly rich ham hock that absorbed and encapsulated all the ingredients in the mixture.

For that all-important fat, Prudhomme explained, you need skin. Almost every form of animal protein (except for wild game) is outfitted with a layer of fat under the skin.

Today, chefs have rediscovered this in ways that make the most of the least. Their dishes aren’t drowning in grease. They’re using techniques from braising to broiling to melt away fat but concentrate flavors in those enticing, crisp and yet soft outer layers.

Edible Hawaiian Islands talked to a number of nutritionists who, although they admitted that fat is needed to metabolize certain important nutrients, invariably ended by saying “Moderation in all things.”

Avoid mass-produced fast food, learn how to fry (temperature is an all-important key because deep-frying actually seals the food and keeps the fat out). Occasionally indulge in a few tablespoons of chopped bacon or fish skin scattered over fresh, local vegetables and whole grains. Delectable, and you’ll want to eat things that are good for you.

My view of Brussels sprouts, for example, changed when I learned to core them like tiny little cabbages, toss the leaves in a wok together with bits of salt pork, herbs, onions and a good grind of black pepper.

Many cultures treasure dishes involving skin: Japanese deep-fry scaled salmon skin or that of other fish to become a sort of condiment or snack (perfect with beer). Filipinos have lechon (roast suckling pig brined in a sugar/salt/water mixture and slow-roasted, often outdoors in a masonry oven). Even the “skin” of tofu becomes a delicacy when it becomes aburage, a salty-sweet pouch for sushi rice or other ingredients.

Over the course of the next week will be posting the recipes of four Island chefs that strip to the skin and show us how. Check back into our Recipe category often!

Jana McMahon’s Grilled Sweet Potatoes with Honeyed Hot Sauce and Herbed Macadamia Nuts



Photo by Jana Morgan
Course: Side Dish
Servings: 6 People
Author: Jana McMahon


  • Large Pot
  • Peeler
  • Knife
  • Grill
  • Whisk
  • Food Processor


Sweet Potatoes

  • 3 Orange Sweet Potatoes Or Yams
  • 3  Purple Sweet Potatoes
  • Coconut Oil
  • Smoked Sea Salt (Regular Sea Salt Will Work Too)

Honeyed Hot Sauce

  • 1/2 Cup Local Honey
  • 4 Tbs. Favorite Local Hot Sauce
  • 1/4 Tbs. Sea Salt

Herbed Macadamia Nut Topping

  • 1 Cup Roasted Unsalted Macadamia Nuts
  • 1 tsp. Smoked Sea Salt (Regular Sea Salt Will Work Too)
  • 1 Tbs. Cane Sugar
  • 2 Tbs. Rosemary (Finely Chopped)


Prepare Sweet Potatoes.

  • Bring a large pot of water to a boil. 
  • Peel the sweet potatoes and cut into ½-inch discs. Place potatoes into boiling water as you peel and slice them to prevent oxidation, which can cause the potato to discolor. Parboil potato slices for 5 minutes. The potatoes should be under-done, as they will finish cooking on the grill.
  • Heat grill. Dry potato slices well, rub with coconut oil, and sprinkle with smoked sea salt. Place sweet potato slices over the fire on the grill. Depending on the amount of heat, be careful not to burn the potato slices before they are cooked through. If the grill fire is too hot, move potatoes away from direct heat and close the grill top until sweet potatoes are done.

Prepare Honeyed Hot Sauce.

  • Blend all hot sauce ingredients well, adjusting hot sauce to desired heat level.

Prepare Herbed Macadamia Nut Topping.

  • Combine all ingredients in a food processor. Pulse mixture to a fluffy, medium-coarse consistency. Avoid a steady grind as you do not want macadamia nut butter. This topping keeps for two weeks in the refrigerator and is great on all kinds of foods: fish, chicken, vegetables, rice, potatoes, even popcorn.

Plate and Serve.

  • Arrange sweet potatoes on a serving platter and drizzle with honeyed hot sauce.
  • Sprinkle herbed macadamia nut mixture and serve warm.