At the edible Hawaiian Islands test kitchen we often open our own refrigerator for inspiration. In past issues we have been inspired to make our own basic condiments such as butter, mayonnaise, mustard, and ketchup. How could we have overlooked the most popular condiment in Hawaii — teriyaki sauce? Teriyaki sauce originates in Japan. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content, and yaki which refers to the cooking method of grilling or broiling. Like most recipes you can adjust some of the ingredients to suit your taste.
¾ cup soy sauce (for gluten-free use Tamari) ½ cup cane sugar ½ teaspoon fresh ginger, peeled and grated 2 medium garlic cloves, minced 2 green onions, minced fine 2 tablespoons mirin ½ teaspoon arrowroot
In a small saucepan combine all ingredients except arrowroot. Heat on medium low. Wisk in arrowroot until lumps are gone. Bring sauce to a boil, whisk and reduce to ¾ cup. Sauce will turn into a syrupy glaze. Use immediately, or allow to cool and store in a glass jar in the refrigerator for up to 3 weeks.
Black garlic is not a unique variety of garlic in-and-of-itself, but rather a preparation of garlic achieved through very gradual caramelization. First used as an specialty ingredient in Chinese cuisine, it is made by gently heating whole bulbs of garlic at a low temperature over the course of several weeks. The resulting taste is sweet and syrupy like balsamic vinegar. Black garlic’s popularity has spread, becoming a sought-after ingredient in the world of high-end cuisine.
We’re all familiar with the classic, sweet-acidic taste of ketchup, but have you ever stopped to ponder the origins of this popular condiment? The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It later made its way to Malaysia where it became kechap, and Indonesia where they called it ketjap. Today, Americans purchase over 10 billion ounces of ketchup annually. It’s easy to buy ketchup, but much more fun to make it yourself! Be creative and adjust the flavors any way you desire.
Makes 4 servings
INGREDIENTS: 1 tsp oil 2 cloves garlic, minced 1 medium Maui onion, diced 2 lbs tomatoes, chopped ¼ Cup brown sugar ¼ Cup apple cider vinegar 1 Tbsp Worcestershire Sauce ½ tsp chili powder ¼ tsp fresh minced ginger ¼ tsp ground allspice ¼ tsp ground cinnamon
NOTES: 1. Keep refrigerated in an airtight container up to 45 days. 2. Adjust spices to your taste. 3. Makes a great hostess gift.
1. HEAT Heat a medium-size pot over medium to low heat. Add oil, garlic and onions, and sauté until translucent, about 5 minutes. Do not allow onion mixture to brown or burn.
2. ADD Add tomatoes, brown sugar and apple cider vinegar. Bring to a slow boil, then lower to a simmer and break up the whole tomatoes. Add remaining ingredients and continue to simmer uncovered for 30 minutes, stirring occasionally, until very thick.
3. REMOVE Remove from heat, cool, and transfer to a VitaMix. Blend until smooth. Store in a glass mason jar. The ketchup will thicken when chilled.
WRITTEN BY MICHELLE T.M. LEE PHOTOGRAPHY BY MIEKO HORIKOSHI
We adore getting creative in the kitchen and love making homemade items that you would normally buy at the store. We usually ask our readers what they use often in their kitchens and what they would prefer to make instead of buying. Makes four 8oz bottles of homemade vanilla extract and can easily be doubled.
1. GATHER Four 8oz dark glass bottles with tight fitting lids 16 high quality vanilla beans 32 oz of high quality vodka.
2. SLICE Slice vanilla beans open lengthwise. Then cut them in half so they fit easily into the bottle. Put 4 beans per bottle.
Grab a funnel and pour alcohol to cover the vanilla beans.
4. SHAKE AND WAIT Screw on the lid and gently shake once or twice a week. Store the vanilla extract at room temperature and away from direct sunlight. Wait eight weeks then enjoy.
WRITTEN BY MICHELLE T.M. LEE PHOTOGRAPHY BY MIEKO HORIKOSHI
Our team at edible Hawaiian Islands loves to eat and support local. Breakfast meetings are a favorite way to begin the day. We wanted to show how fun and easy it is to make your own hot sauce because, when dining on a breakfast of local eggs and farm-fresh veggies, the last thing we want to see on the table is a bottle of hot sauce from a foreign land.
Here is a basic recipe using locally grown chilies. You can select any chilies you like and even add some fresh tomatoes to tone down the heat.
INGREDIENTS 1 lb. of fresh locally grown chilies, sliced with stem and membrane removed 1 tsp garlic, minced ½ C onion, diced 1 tsp Kosher salt 1 ½ C distilled white wine vinegar 2 C water
DIRECTIONS Photo 1) Gather and prep all ingredients. Tip: Wash your hands well after handling raw chilies. Photo 2) Add ingredients to a medium size pot and simmer until liquid is reduced by half. Photo 3) Transfer to a Vitamix or blender and blend to desired consistency. You can add more water if you prefer your hot sauce a thinner consistency. Cool and bottle in mason jars or any other glass container. Store in refrigerator.
RECIPE BY CHEF DAVID VIVIANO, EXECUTIVE CHEF OF MONTAGE KAPALUA BAY HOTEL PHOTOGRAPHY BY EDIBLE HAWAIIAN ISLANDS
¼ C. brown mustard seed
¼ C. yellow mustard seed
¾ C. local beer
1 Tbs. dry mustard
½ C. cider vinegar
2 Tbs. local honey
1 Tbs. Kosher salt
A pinch of cayenne
Soak mustard seeds in beer overnight in fridge. Combine the rest of the ingredients. Mix in blender until smooth. Add water if needed for desired consistency. Serve immediately or store for up to a month.
RECIPE AND PHOTOGRAPHY BY LILY DIAMOND OF KALE & CARAMEL
Before I can name them, I smell ginger and wet earth, wild sussurations of the dense jungle that runs along Honopou Stream. This is where I come to remember. Here, in the quietness of water and green and soil, there is nowhere to turn that does not remind me I am also of this land.
My feet sink into soil infused with decades of ginger root, air perfumed with spice rising upward to touch leaf-refracted sunlight. Birds call. Water hammers relentlessly over rock. Lauhala branches murmur. White ginger blooms, defiantly. I am home.
Later, I infuse Kula honey with the most potent roots of the land I can find: Fresh `olena (turmeric) for protection and healing. Ginger for strength. Shades of gold and orange filled with curcuminoids, anti-inflammatories, antibacterials, digestive aids. Drizzle over fruit and yogurt. In hot water for a potent tonic. On toast. Sweet and spicy. Wild.
‘Olena & Ginger Infused Honey
1 cup filtered honey
1 ½-inch piece fresh `olena (turmeric) root
1 ½-inch piece fresh ginger root
`Olena contains powerful natural dyes that will stain all they touch—including your skin and all kitchen utensils and surfaces.
Using a knife or vegetable peeler, scrape the skins of the `olena and ginger from the root and discard. Finely grate the roots, or slice into very thin pieces and place in a small food processor or mortar and pestle. Grind or process until the roots are finely ground. Mix with honey and let infuse, covered, out of the sun, until desired potency is reached (1-7 days). After infusing, leave roots in honey, or strain out, as desired. Use in every way you’d normally enjoy honey.
Seed balls are an ancient method of preserving and distributing seeds. Encasing the seeds in a protective mixture of clay and compost helps prevent them from drying out in the sun, being eaten by birds, or blowing away.
1. Mix equal parts of soil, clay and water. Mix thoroughly. There should be no lumps.
2. Add seeds.
3. Take small bits of clay and roll into a ball about 1-2 inch diameter.
4. Dry the seed balls for 24 hours in a dry, cool place before sowing or storing.
Seasons change gently in Hawaii with just a cooler nip in the air. One change that we do notice is the abundance of citrus at the farmers’ markets. Last week a basket of lemons was left at our office doorstep. Around the office, we all shared ideas on what to do with them and finally decided to contact one of our favorite photographers who also happens to be an accomplished chef to see if she would share a generational family recipe. The chatter in the office went quite as we all went to work on our assigned task of making candied lemon peels. Thank you Monica Schwartz for not only sharing your family recipe but for taking the photographs too!
Add peels to a medium saucepan, cover with water and bring to a boil. Drain. Repeat 4 times. This step is important to remove the bitterness. Cool.
Cut lemon peel in julienne strips about ¼” wide. 1 2 3 4 5
In a medium saucepan add 2 cups of water and 2 cups of sugar, stirring to dissolve sugar. Reduce to low. Carefully add julienne lemon strips and simmer gently until all the white pitch is transparent, about 30-45 minutes.
Store peels in cooled syrup or allow them to cool and roll them in sugar. Store in an airtight container.