Wednesday | November 22, 2017
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Let’s Talk Food: Recipes from MW Restaurant

MW Restaurant is one of the finest restaurants in Honolulu and the driving force behind the success is the dedication and creativity of owners Michelle Karr-Ueoka and Wade Ueoka.

Chef Wade believes in “slot-in, slot-out,” which means you can take a basic recipe and replace an ingredient with another to create a unique dish. He touted the health benefits of moringa and as stated in last week’s column, he buys pigs from David Wong of Waianae, Oahu, who feeds his pigs moringa as their daily diet.

The health benefits of Moringa oleifera, or as we know in Hawaii, calamungay or malunggay, from and other sources are:

• It is very nutritious, with many mineral and vitamins.

• It might lower blood sugar.

• It might reduce inflammation.

• It can lower cholesterol.

• It’s a powerful antioxidant.

• It’s good for liver protection.

• It can be used to treat edema.

• It relieves stomach disorders.

• It’s rich in antibacterial properties.

• It’s effective for treatment of diabetes.

• It supports healthy skin.

• It can be used for treating neurodegenerative diseases.

• It induces cancer cell death — lung, breast, colorectal and skin cancer cells.

Using the slot-in, slot out, Chef Wade made moringa pesto.

Moringa Pesto

4 cups washed and patted dry malungay leaves

1 cup macadamia nuts

Salt and black pepper to taste

2-4 garlic cloves, chopped

2/3 cup extra virgin olive oil

1 cup or more freshly grated Parmesan cheese

Place in a food processor and pulse until a paste is formed. Unlike basil, moringa pesto will not turn dark. It will retain its green color. Use on top of chicken, pork or as a sauce for your pasta.


Here is another recipe from Chef Wade. In the slot-in, slot-out concept, the bread crumbs or Panko are replaced with furikake mochi shreds.

MW’s Mochi Crusted Snapper

Serves: 6

In a small saucepan, bring to a boil:

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar

3 tablespoons sugar

3 tablespoons water

Make a slurry of:

2 teaspoons cornstarch

1 teaspoon water

Whisk into pan to thicken. Remove from heat.

Whisk in:

2 teaspoons sesame oil

2 teaspoons toasted sesame seeds

2 teaspoons yuzu kosho (yuzu chili sauce made of yuzu peel, spicy chilies, and salt)

1/2 cup plus 2 tablespoon vegetable oil

In a bowl, mix together:

2 cups coarsely shredded mochi (three 1 1/2-2 ounce blocks mochi)

Toss with:

1 tablespoon furikake

Season with salt:

Six 5-ounce pieces skinless red snapper

In a nonstick skillet, heat:

1/4 cup vegetable oil

Using 1/3 cup measuring cup, scoop three loose mounds of mochi mixture into skillet. Flatten slightly, set fillet on top. Spread another 1/3 cup mochi on top of fish. Cook over moderately high heat until golden brown, about 4 minutes. Using a spatula, carefully flip fish and cool until the other side is golden brown and the fish is cooked through.

Garnish with green onions, serve with sauce.


This is Chef Michelle’s take on a combination of a banana and chocolate pie, but placed in a mason jar or an 8-ounce cup for an interesting presentation. It also can be made ahead of time.

MW’s Banana and Chocolate Cream Pie Parfaits

Serves: 6

In a small bowl, mix together:

1/4 cup plus 1 tablespoon cornstarch

1/2 cup water

In a medium saucepan, combine, bring to boil:

1/2 cup sugar

1 tablespoon light corn syrup

1/4 teaspoon kosher salt

1 1/2 cups water

Whisk in

1/4 cup plus 2 tablespoons unsweetened cocoa powder

Cornstarch slurry (1/4 cup plus 1 tablespoon cornstarch and 1/2 cup water)

Remove from heat, whisk in and mix until smooth:

1 1/2 ounces bittersweet chocolate, finely chopped

1 tablespoon unsalted butter

Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface (so a skin does not form). Let cool, then refrigerate until chilled, about one hour.

Meanwhile, make the crumbs.

In a bowl, toss until evenly moistened:

9 whole graham crackers, coarsely crushed

2 tablespoons unsalted butter, melted

2 teaspoons honey

1/2 teaspoon ground cinnamon

Pinch of kosher salt

Banana cream:

In a large bowl, using a hand mixer, beat to stiff peaks:

1 cup chilled heavy cream

1/3 cup sugar

1/4 cup mashed bananas

1/2 vanilla bean, split lengthwise and seeds scraped

To finish:

1 pint vanilla ice cream

Spoon the pudding into six 8-ounce jars or cups. Top with a sprinkling of graham cracker crumbs, a layer of sliced bananas and a scoop of vanilla ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.

Foodie bites

• The Cafeteria at the Hawaii Community College is open today through Thursday and will be closed Friday to attend the Suisan Food Show, from 10:30a.m.-12:30p.m. Thursday is Portuguese Day and there will be malasadas available — first come, first serve! When fresh fish is available, they offer poke and chirashi bowls. There also is a variety of desserts available daily: pies, cakes or cookies. Call 934-2559 for any questions about the menu.

• Through an organization I belong to, Les Dames D’ Escoffier, I was fortunate to have lunch last Friday at Hawaii Community College’s Palamanui campus in Kailua-Kona. Program coordinator Paul Heerlein said it is a real pleasure teaching at this new campus, with the newest equipment for the students. Appetizer was Kauai shrimp, avocado and mango summer roll with a Thai sweet and sour sauce. Salad consisted of keiki cucumbers and cherry tomatoes with a goat cheese dressing. The entree served was pan-seared boat ahi on a Yukon potato and ulu puree with Hamakua mushroom wasabi jus and local vegetables. Dessert was ginger brulee and a mini chocolate decadence. The beverage choices included Kona coffee, iced tea or orange gingerade. The students did a wonderful job, the food and the service was done very professionally.

Email Audrey Wilson at


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