Tag: Recipes

TARO COCONUT CHOCOLATE CHIP COOKIES

INGREDIENTS:

½ cup (1 stick) butter, room temperature

½ cup granulated sugar

½ cup brown sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 cups flour

1 cup taro chips, crushed

½ cup unsweetened coconut flakes

1 teaspoon baking soda

½ teaspoon salt

1 cup white chocolate chips

METHOD:

1. Preheat oven to 325 degrees, and line a cookie sheet with parchment paper.

2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer cream together butter and both sugars until light and fluffy.

3. Add eggs one at a time and then beat in vanilla extract.

4. In a large bowl sift together flour, baking soda, and salt. Add taro chips and coconut. Add to the wet mixture in three additions, then stir in white chocolate chips.

5. Place about a tablespoon of batter an inch apart on the prepared baking sheets. Bake for 8-12 minutes until the edges start to brown. Cool on sheet about 5 minutes before placing on a wire cooling rack until cooled completely.

Coconut Bread Pudding

Print Recipe

COCONUT BREAD PUDDING

Canoe Crop: Niu – Coconut 3 ways
Course: Dessert

Equipment

  • Large Mixing Bowl
  • Whisk
  • Saucepan

Ingredients

Bread Pudding

  • 8 Eggs
  • 2 Cups Sugar
  • 4 Cups Coconut Milk
  • 1 tsp. Cinnamon
  • 1/4 Cup Toasted Coconut
  • 2 tsp. Vanilla
  • 1 Large Loaf Of Hawaiian Sweet Bread (Cut Into Small Pieces)

Coconut Cream Sauce

  • 1 Cup Coconut Milk
  • 3/4 Cup Sugar
  • 1 Tbs. Butter
  • 1 tsp. Vanilla
  • 1/4 Cup Corn Startch And 1 Cup Water (To Make Slurry)

Instructions

  • In a large mixing bowl, whisk together egg mixture. Add bread and soak for 10-15 minutes.
  • Scoop into greased muffin tins and bake in a water bath at 350 degrees for 35-40 minutes.
  • In a saucepan, add coconut milk, sugar, butter, vanilla, and heat until boiling. Slowly add cornstarch slurry, and stir until thickened.
  • Serve bread pudding warm with the coconut sauce.
  • Top with orange segments for garnish (optional).

Ahi Poke ‘Awa Shooters

Print Recipe

AHI POKE ‘AWA SHOOTERS

Canoe Crop: ‘Awa – Kava, Kukui – Candlenut, Niu – Coconut 
Course: Appetizer, Side Dish

Equipment

  • Blender
  • Strain
  • Bowl
  • Shot Glasses

Ingredients

  • 3 lbs. Fresh Ahi (Diced Small)
  • 1/2 Round Onion (Diced Small)
  • 1 Stalk Green Onion (Small Chop)
  • 1/4 Cup Shoyu
  • 1 Tbs. Ogo(Seaweed) (Chopped)
  • 1 tsp. Hawaiian Salt
  • 1 Tbs. Inamona (Diced Kukui)
  • 1 Hawaiian Chili Pepper (Diced Fine)
  • 1/2 Cup 'Awa Root Powder
  • 2 Cups Water
  • 1 Cup Coconut Milk

Instructions

  •  Place ‘awa powder, water, coconut milk into a blender. Blend on high for 2-5 minutes, strain to remove powder. Strain a second time if needed. Set aside.
  • In a bowl, add diced ahi, onion, green onions, shoyu, ogo, Hawaiian salt, and chili pepper mix and set aside.
  • Using a shot glass, fill ó  way with ‘awa liquid, add 1 Tbs. of poke. Bottoms up!

Kukui Macadamia Nut Chicken with a Turmeric Banana Curry Sauce

Print Recipe

KUKUI MACADAMIA NUT CHICKEN WITH A TURMERIC BANANA CURRY SAUCE

Canoe Crops: Kukui – Candlenut, `Olena – Turmeric, Niu – Coconut, Mai‘a – Banana
Course: Main Course
Servings: 4 People

Equipment

  • Skillet
  • Sauté Pan

Ingredients

Chicken

  • 4 pcs. Chicken Breast
  • 1 Cup Panko
  • 1/4 Cup Roasted Macadamia Nuts (Diced)
  • 1/4 Cup Kukui Nut / Inamona (Diced)
  • 2 Eggs (Beaten)
  • 1/4 Cup Flour

Curry Sauce

  • 1 Tbs. Turmeric Powder
  • 1½ Cups Coconut Milk
  • 2 Tbs. Sambal
  • 2 Tbs. Curry Powder
  • 3 Cloves Garlic (Minced)
  • 1 Small Piece Ginger (Minced)
  • 1 Stalk Lemongrass (Minced)
  • 3 Bananas (Cut Into 1-inch Pieces)
  • 4 Tbs. Corn Starch Mixed With 4 Tbs. Water (To Make Slurry)
  • Salt and Pepper

Instructions

Prepare Chicken.

  •  Mix panko with macadamia nuts and kukui nuts.
  • Place beaten eggs in a separate bowl.
  • Salt and pepper chicken breasts.
  • Dip chicken breasts in flour, followed by the egg batter, then in panko/mac nut/kukui breading mix, place on the side.
  • Heat a skillet with cooking oil, sautée chicken until crust is golden brown.
  • Placed cooked chicken on a baking sheet, and bake in the oven at 350 degrees for 10-12 minutes.

Prepare Curry Sauce.

  • Heat minced garlic, ginger, lemongrass in a sautée pan for a few minutes, then add bananas, coconut milk, turmeric, sambal, and curry powder. Heat until boiling, then add cornstarch slurry to thicken.
  •  Plate cooked chicken on a platter and pour banana curry sauce over. Enjoy!

Sweet Potato Lumpia with a Sweet Chili Coconut Dipping Sauce

Print Recipe

SWEET POTATO LUMPIA WITH A SWEET CHILI COCONUT DIPPING SAUCE

Canoe Crop: `Uala – Sweet Potato & Niu – Coconut
Course: Appetizer, Side Dish

Equipment

  • Steamer Basket
  • Small Saucepan
  • Fryer Or Deep Pot For Frying

Ingredients

Filling

  • 5 lbs. Sweet Potatoes
  • 1½  Cups Coconut Milk
  • 1 tsp. Butter
  • Salt and Pepper

Wrapper and Frying

  • 1 pkg. Lumpia Wrappers
  • 2 Eggs (Beaten)
  • Oil (For Deep Frying)

Sweet Chili Coconut Sauce

  • 1/2 Cup Sweet Chili Sauce
  • 1 Stalk of Lemongrass (Minced)
  • 2 Tbs. Honey
  • 1/4 Cup Coconut Milk

Instructions

Prepare Filling.

  • Steam sweet potato until soft (approx. 30-40 min.); cool and skin.
  • In a small saucepan, add coconut milk and butter, heat until butter melts.
  • Mash sweet potatoes slowly adding the coconut milk and butter mixture, making sure that the potatoes stay stiff and not too creamy. Season with salt and pepper.

Wrapping And Frying.

  • Place a single sheet of the lumpia wrapper on a flat dry surface.
  • Add the potato mixture (approx. 3 Tbs.). Roll wrapper into a lumpia, sealing the ends with the beaten egg mixture.
  • Heat oil to 350 degrees, fry lumpia golden brown, cool, and drain on a paper towel.

Prepare Dipping Sauce.

  • Mix sweet chili sauce, minced lemongrass, honey, and coconut milk.
  • Plate cooled lumpia with dipping sauce and enjoy!

 

Thanksgiving At The Simeons

Story by Eliza Escano

Photos By Mieko Hoffman

Rooted in authentic regional Filipino cuisine

Chef Sheldon Simeon’s gratitude cup is overflowing. Since finishing Top Chef Season 10 as a top-three finalist and fan favorite, the talented toque has partnered with chef and restaurateur Mark Ellman to open Migrant restaurant in Wailea. The awards came not too far behind, with Simeon most recently securing Food and Wine magazine’s “The People’s Best New Chef Award” in the Northwest and Pacific Division.

Accolades aside, it’s Simeon’s humble demeanor and smile that endear him to both peers and fans. One gets the idea that his successes are merely byproducts of what the two-time James Beard finalist celebrates most: family and the Filipino-Hawaiian culture that raised him.

On Maui, where Simeon and his wife Janice raise their four children, Thanksgiving resembles those of the chef’s younger days. Simeon’s dishes, which are replicated from his father’s recipes, are a delectable and honest study on authentic regional Filipino cuisine, specifically Ilocano.

At a Simeon Thanksgiving, there will be a lot of guts, and it will be glorious. Tripe is stewed with tomatoes, reminiscent of Italian Trippa. Most innards and cartilage are boiled down to a softer texture and flavored liberally with shoyu (soy sauce), vinegar and the essence of bay leaves or a combination thereof. The dishes tell a poignant history of hard-working folks who turned parts that would otherwise be discarded into something comforting and tasty. When one of his uncles puts a whole plate of thinly sliced, vinegary cow skin aside to take home, Simeon considers it the most meaningful approval. “That’s the best feeling,” he said. “I would take that over anything.”

Other less “gutsy” fare is still quintessentially Filipino. Ensaladang katuday is a lovely salad of white flower buds, blanched and mixed with cubed tomatoes and patis (fish sauce). Sweet tocino is smoked pork belly cooked with pohole (fern) shoots. Balatong is a thick stew made with boiled green monggo (mung beans). Simeon adds crispy-skinned lechon kawali (deep-fried pork belly) from Lahaina’s Ilocandia grocery store, bagoong (shrimp paste) and ali‘i mushrooms. The delicious soup is finished with marunggay (moringa) leaves, which the Simeon girls picked from their yard and cleaned.

Warm and melty blueberry mocha, almond cheesecake and bibingka, a Filipino holiday sticky rice pudding, marvelously conclude the extraordinary feast. And ever true to tradition, Simeon picks up an ‘ukulele to wind down a splendiferous evening of gratitude with family and friends.

The Simeon's Thanksgiving meal