Here are favorite recipes from the four celebrity chefs featured at the BISAC Recovery Day on August 3rd event. You can see how varied they are and really showcase their culinary skills.
Chef de Cuisine Scott Hiraishi of Sam Choy’s Kai Lanai uses the ahi belly, often the part of the fish that are not desired, to make a great salad.
Ahi Belly with Cucumber Kim Chee Salad Chef Scott Hiraishi Serves 12
Marinate for 30 minutes: 2 pounds ahi belly, skin off, cut into 2 inch pieces 1/4 cup shoyu 1/4 cup sugar 1/4 cup water Place in a wide mouth bowl: 1 box panko Heat in large frying pan: 2 cups cooking oil To ahi, add to form a gummy paste: 3 eggs, beaten 1-1/2 cups flour Dip into panko and fry in hot oil until golden brown. Drain of paper towels. Kim chee: Slice in half lengthwise, cut into half moons across about 1/4 inch thick: 5 cucumbers Julienne: 1 red onion Mix sliced cucumbers and onions in bowl, add then set aside: 1/2 cup kim chee base Sweet Shoyu Sauce for Ahi Belly: Mix in a saucepan and cook, reduce by half: 1/4 cup shoyu 1/4 cup sugar Cool to thicken sauce. Wasabi Aioli: Mix together: 1/4 cup mayonnaise 1/4 cup wasabi paste mixed with water Set aside. To Plate: Place some kim chee on a plate. Place ahi belly on top. Drizzle sweet shoyu and then wasabi aioli over top. Serve.
Chef Jason Morton of Hilo Yacht Club loves this local soup!
Pork Tofu Watercress Soup Chef Jason Morton
In a soup pot, sauté till onions are soft: 2 tablespoons vegetable oil 1 round onions, sliced Add and sauté until cooked through: 3 pounds pork butt, chopped Add and simmer on low for 45 minutes: 3 tomatoes, cut into 8 wedges 1 block tofu, cubed 1 finger ginger, peeled and sliced 1 bunch watercress, washed and chopped into 2 inch pieces 1/2 cup dried shrimp or “ebi” 3 quarts water 2 cups low sodium soy sauce Serve with rice.
Chef Kanoa Miura of alohAMondays has this recipe on the back of his business card and is one of his favorite.
Banana Blossom Slaw Chef Kanoa Miura
Peel and julienne: Banana flower leaves from Tutu’s house Soak overnight in sugar-lemon water. Drain liquid from leaves, mix with mint, Thai basil, cilantro, minced garlic, 1/4 cup patis and juice from 2 limes. Add sugar as needed and little bit of Aloha. Mix all on a Monday.
I love this pad Thai recipe, modified to our local tastes. I know many Native Thais may not like the ingredients I have added, but I created it myself after at least 8 trips to Thailand and many cooking classes there and feel the combination of flavors captures the flavors and is very easy to make at home.
Pad Thai Serves 8
Soak in water for several hours until soft and pliable: 1 package wide rice noodles In water, soak: 1 ounce dried weed fungus or weed ear mushrooms When softened, slice into ¼ inch pieces. Cut into 1 inch cubes and place on paper towels to dry: 1 large block firm tofu In a wok, place: 2 tablespoon coconut oil Fry tofu cubes until brown on all sides.
Place on paper towels to absorb all excess oil. Add a little more oil, add and cook till just fragrant, do not brown: 2 tablespoons chopped garlic 2 tablespoons dried shrimp In a 2 cup measuring cup, mix together: 3/4 cup chicken broth 6 tablespoons sugar 6 tablespoons Thai fish sauce 2 tablespoons soy sauce 4 tablespoon tomato paste 2 tablespoons peanut butter Mix well. Add softened noodles, mushrooms, fried tofu into wok on medium-high heat, stir-fry, then add broth and other ingredients. Toss noodles to mix well with wet ingredients. Push noodles to side, crack eggs into wok, stir to scramble, then mix with noodles. Add: 2 cups mung bean sprouts 1/2 cup chopped green onions Place on serving platter, sprinkle with: 6 tablespoons dry roasted peanuts, chopped coarsely Additional bean sprouts and green onions. Serve.
Foodie Bites: Mealani’s Taste of the Hawaiian Range is being held this year on October 4th at the Hilton Waikoloa Village. A cooking with Grass-fed beef seminar will be held at 3p.m. For tickets, check out www.TasteoftheHawaiianRange.com or call Jeri Moniz at 969-8228.
Mark your calendar for the 15th Annual Taste of Hilo on Sunday, October 20th at Sangha Hall at 1p.m. in Hilo. Call Lei Momi Fujiyama at 934-0177 or email her at firstname.lastname@example.org
Hawaii Community College Continuing Education Training cooking classes are starting this week Thursday, with “Deliciously Healthy” and “everyday Stir-Fry on August 22nd. Call the OCET office for more information on classes.