Growing up, I spent most of my summers in Hawaii. I was exposed to cooking at a young age watching my Lolo and Lola (grandparents) and other family members create a family feast. The family lived within blocks from each other in Moanalua Valley that enabled them to stay close to each other. This meal is reminiscent of some of the flavors during those summers.
Wild-caught and sashimi-grade Hawaiian bigeye tuna cubed then seasoned with Hawaiian salt with chili, onions, sesame oil, soy sauce, garlic, and ginger.
The Filipino version of egg rolls. We be serving the following flavor with an accompanying dipping sauce: - Chicken Shanghai- with ground chicken and julienned vegetables.
Chicken thighs marinated in Mochiko rice flour, soy sauce, brown sugar, honey ginger, garlic, green onions and peppers then dipped in seasoned flour and panko then fried to a crisp. Served with a side of 3-potato/ salad (Purple, Yukon gold, and red potatoes).
Loco Moco is a dish commonly found in Hawaii at fast food restaurants and drive inns . The traditional loco moco consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. I'll be preparing my version with a few twists. 5+ hour braised boneless beef short ribs w/ sautéed Farmers market greens and caramelized onions. Topped with gravy made from beef stock. Served with a sous vide slow-poached egg over garlic rice.
Bottom layer of cholocate and coconut custard cream. Top layer of haupia (creamy coconut pudding) on a crushed coconut/shortbread crust. Topped with fresh whipped cream, crushed macadamia, toasted coconut, and shaved chocolate.
