Ulu Chips

2009 Kauai Breadfruit Bounty Cookoff, Jeanette Bonilla

INGREDIENTS

• 1 breadfruit, mature (firm)
• 1 Hawaiian chili pepper (optional)
• Vegetable oil
• Salt
• Curry powder

DIRECTIONS

Boil breadfruit with a little salt and Hawaiian chili pepper
(optional). Peel, core and slice breadfruit into ¼ inch slices.  Sprinkle with curry powder. Deep fry breadfruit in oil until golden. Sprinkle with salt, if desired.

Royal Hawaiian Iced Tea

Ingredients:

• 2 quarts cold water
• 15 orange pekoe tea bags
• fresh mint sprig
• 1/3 cup sugar
• 3 lemons, juice of
• 1/3 cup pineapple juice
• pineapple, spears (to garnish) (optional)
• maraschino cherries (to garnish) (optional)

Directions:

1. In a sauce pan bring 1 quart of cold water to a full rolling boil. Remove from heat; pour over tea. Stir and let stand for 5 minutes.
2. Stir and strain liquid into a pitcher containing 4 mint springs, sugar and 1 quart cold water. Stir to dissolve sugar. Cool mixture.
3. Remove mint before chilling for several hours or overnight. Stir in Pineapple juice.
4. Serve over ice in tall glasses. Garnish each glass with a pineapple wedge.

 

Carrot Ginger Dressing

Ingredients

• 1 medium carrot, roughly chopped
• 2 tablespoons chopped peeled ginger
• 1 teaspoon packed light brown sugar
• 2 tablespoons rice vinegar (not seasoned)
• 1 teaspoon fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons sesame oil
• Kosher salt

Directions

Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.

Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

Per serving (2 tablespoons): Calories 17; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 86 mg; Carbohydrate 2 g; Fiber 0 g; Protein 0 g

Thai Peanut Sauce

 via www.shesimmers.com

INGREDIENTS

• One 13.5-ounce can of coconut milk
• 2 ounces (approximately 1/4 cup) of Thai red OR massaman curry
• 3/4 cup unsweetened (natural) creamy peanut butter –(Do not use regular peanut butter.)
• 1/2 tablespoon Hawaiian salt
• 3/4 cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• 1/2 cup water

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Note: This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.

Portuguese Bean Soup

recipe via kapotrading.com

INGREDIENTS

• 2 lbs sausage*, cut into 1/4-ince pieces
• 1 lb ham hock*
• 1 onion, sliced
• 2 quarts water
• 2 carrots, diced
• 2 potatoes, diced
• 1 small cabbage, chopped
• 3 stalks celery, chopped
• 8oz tomato sauce
• 150z local lima beans OR 2 can (15 oz size) red kidney beans, including liquid

*for information on where to source local meat, check our vendor list here.

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Serve over favorite rice. Enjoy! Makes 12 servings.