Sonia Tastes Hawaii

Ho'oulu Lahui – Revitalizing Breadfruit Festival

Ho'oulu Lahui - Revitalizing Breadfruit Festival

On Saturday, March 3^rd, 2012 –Kua O Ka La Charter School  in Pu'ala'a/Kapoho area of the Island of Hawai’i, will host a Spring Breadfruit Festival. 

A lot of activities are being planned from a cooking contest, several workshops and 'ulu (breadfruit) poi pounding demonstrations; also how to make 'ulu pounding boards and many other activities all related to celebrating this versatile and life sustaining fruit.

Cooking Contest Categories:

Appetizer
Main Dish/Entrée
Dessert

Each dish will be judged for:

Best use of breadfruit
Taste
Appearance/Presentation
Originality
Healthy ingredients

Prizes:

First, Second and Third prizes in each category
One entry will be selected for ‘Best of Show’
One entry will be selected for ‘Healthiest Choice’

For general information on the rules for participating and for downloading the entry forms, (info is to be added within the next few days) please visit:

kuaokala.org

hawaiihomegrown.net

www.Breadfruit.org 

Deadline for Entries:

When you download the Entry Form and the Recipe Forms, complete and submit no later than Feb. 26 - please contact me to find out where to send them cubanwahine@hawaii.rr.com

Location of Festival:

Take Route 130 to Pahoa. Turn left at traffic light to Route 132. Bear left at fork just after Lava Tree State Park. Turn right at the four corners to Route 137. Next to Ahalanui Hot Pond Park in Pu'ala'a/Kapoho. Contest location and entry drop off on Makai side of road. Look for Contest Entry Drop-Off location. You must also drop off your completed Contest Entry Form and a Recipe Form per each dish entered.

 

More from the 'Taste of the Hawaiian Range'

 

There is so much to do and see at the Mealani's Taste of the Hawaiian Range that its hard to capture it all in one post.

Photo: Chef Scott Hiraishi of Sam Choy's newest restaurant Kai Lanai in Kona & Derek Kurisu of KTA Super Stores "face off' for an afternoon demonstration of "How To Cook Grass-Fed Beef 101".  Their recipes are part of my column for The Hamakua Times of Honoka'a and will be available on-line after October 26th at http://hamakuatimes.com - check the Monthly Columns tab.

The "Taste" as it is usually called, is I believe, the longest running foodie event on the Island of Hawai'i.  Chefs and their restaurants participate in challenging each other on using innovative and delicious ways to prepare the cuts of meat assigned to them for the event.  The cuts can be prime or can be anything such as tongue, tail, Mountain Oysters (bull testicles), tripe or any unusual part of the animal.  The challenge, as I see it, is to make you love their dish regardless of what the contents are... See my previous blog post for some of my favorites.

Photo: Colorful tomatoes and cukes from WOW Farm in Waimea

Besides the chefs and restaurants competing, there are also ranchers, farmer/growers; cacao, tea and coffee growers/producers; beekeepers with their honey and others such as cheesemakers; school gardens and Slow Food Hawai'i, just to name a few.
Photos: Chef 'Olelo pa'a Ogawa and Robby Mist of Glow Hawai'i

The students from both campuses of the Hawai'i Community College School of Culinary Arts participate by helping the restaurant chefs in their booths as well as in their own HCC booths.

Photo: students & instructors from HCC School of Culinary Arts Hilo Campus. Front from left; Nainoa Akiona, Roxane Daguio, Chef & Professor Allan Okuda, Vainiaku Polota, Krissel Lagua, Josh Pertubal, Darrel Constantino.  In back, from left; Julius Nillo, Chef Instructor Shawn Sumiki, Chef Instructor Brian Hirata, Kawika Haili and Chris Guerrero serving delicious kalua pork sandwiches.

Photo: Amanda Rieux, director of the Mala'ai School Garden,  Leslie Hill and Michael Crowel of the Wailea Agricultural Group, and Dick Threlfall of the Hawaii Island Goat Dairy.

Photo: Dragon fruit and tangerines - display by Adaptations, Inc 

There is always a huge display of locally grown fruits and veggies as a centerpiece - I always try to get a photo of it, because it is so overwhelmingly beautiful, but it is hard to capture the whole thing!

If you are in Hawai'i next September, check the dates for the next Mealani's Taste of the Hawaiian Range, a not to be missed food adventure!

 

  

 

 

Chefs Cook-Off at The Taste of the Hawaiian Range - Waikoloa, HI

The 16th Annual Mealani's Taste of the Hawaiian Range and Agricultural Festival had 35 chefs strutting their stuff at the Hilton Waikoloa Village Resort on September 30th.

 

This event is sponsored in partnership by the College of Tropical Agriculture and Human Resources (CTAHR), the Hawaii Cattlemen's Association, Hawaii Cattlemen's Council, Kulana Foods and community volunteers. Sponsorship also includes the Hawai'i Tourism Authority, the Hawai'i County Research and Development, Big Island Resource Conservation & Development, Hawa'ii Community College Food Service & Culinary Program and KTA SuperStores.

 

The annual event showcases the bounty of our island home by allowing participating chefs to vie with each other to prepare culinary "tastes" using every part of 100 percent grass-fed beef, pork, lamb, goat, mutton and wild boar, plus fresh island fruit and vegetables. Attendees get to try as many 'tastes' as they can while grazing from each chef station and also visit vendor booths where they can meet the farmers and ranchers who grow our food, plus other educational booths. 

 

Each chef is alloted 100 pounds of the cut of meat assigned to them, which is selected through a lottery.  The cuts can be anything from tongue to tail and can include tripe, heart, Mountain Oysters (bull testicles) as well as some prime choices such as top sirloin or eye of round.

 

Last year was my turn to taste some (to me) exotic cuts, such as tongue and heart.  This year, I opted for the safer cuts... although I did taste the tasty tongue offerings by Cafe Pesto in Hilo.

 

This year, for the second year in a row, the line in front of the goat meat was so long we never were able to get a taste.  Maybe next time we will have to start with the goat, wherever it is, instead of trying to work our way around 'in order' of stations.

 

Although we enjoyed several offerings; including Chef instructors Alan Okuda and Sandy Barr Rivera and their students at the HCC-Hilo School of Culinary Arts Kalua Pork Sandwiches and Chef Edwin Goto's Village Burgers Sliders and the Beef Shank with Onion on a Crisp, two of my favorites, which I thought outstanding, not only in taste but also in presentation and use of local veggies, were the Kalua Big Island Beef on Fried Wonton by Chef Scott Kealoha Lutey and his team from the Eddie Aikau Restaurant and Museum and the Top Sirloin Steak Street Taco with Hamakua Springs Tomato Pico de Gallo by Chef Joshua Ketner and his team from Hilo Bay Cafe.

 

Kalua Big Island Beef

Chef Scott Kealoha Lutey of Eddie Aikau Restaurant & Museum

5 pounds Big Island beef 'clod' (shoulder)

 

Rub:

1 cup Alae salt
1/2 cup fresh cracked pepper

2 pounds Wow cucumbers sliced 1/4 inch
1/2 pound shredded carrots
1-2 Hawaiian chilies minced
1 cup sushi vinegar
1/2 cup granulated sugar
1 teaspoon alae salt

3 each yellow Wow tomatoes sliced
Hirabara greens shredded

20 Wonton squares fried


Pre-heat grill (we used kiawe wood for the smoke flavor)

Pre-heat oven 350 degrees

 

Big Island Beef- Rub with alae salt and pepper. Grill beef letting meat char slightly 8 minutes per side. Place in a 4 inch deep pan and add water so its half way up the pan. Cover with saran wrap and aluminum foil. Cook in oven for 2-3 hours or until meat is tender enough to shred. Check beef for flavor; season as needed.

Cucumbers- combine with carrots and Hawaiian chili, vinegar, sugar and alae salt. Let sit for 1 hour to develop flavors

Plating:
Place wonton on plate top with shredded lettuce, top with Big Island beef, arrange cucumbers and tomato around beef.

 

Top Sirloin Steak Street Taco with Hamakua Springs Tomato Pico de Gallo

Chef Joshua Ketner of Hilo Bay Cafe

  

Top sirloin cut to one inch thick steaks

 

3 inch diameter white corn tortillas (from Emma's Mexican Food at Shipman Business Center in Kea'au)

 

Lime wedges

 

Rub:

Ancho chiles, toasted, seeded and ground

Dark chili powder

Smoked paprika

Black pepper

Oregano

Fresh rosemary, finely minced

Garlic granules

 

Marinade:

Olive oil, garlic cloves, Maui onion, green onions, cilantro - as much as needed to soak all the steaks.

 

Mix the dry ingredients above with olive oil to form a thick rub.  Rub and massage the steaks with the rub and then place in the marinade.  Let soak for 2 days.

 

Grill to desired doneness over high heat to achieve caramelization.  Cut into strips.

 

Pico de Gallo:

Hamakua Sweet 100's tomatoes, quartered

Jalapeño, seeded and diced

Green onions, chopped

Cilantro, rough chopped

Maui onion, diced

Ground cumin

Lime juice

Salt and pepper

 

Mix all ingredients and store covered in refrigerator overnight for flavors to meld.

 

Oil the tortillas and put on grill to toughen a bit. 

 

Plating:

Place thin strips of the grilled top sirloin steak on the hot tortilla then top with Pico de Gallo.  Serve with a lime wedge.

More about the Mealani's Taste of the Hawaiian Range in a couple of days!

 

Breadfruit Recipe - 'Ulu-Kiawe Pound Cake with 'Ulu-Kiawe Ice Cream

One more winning recipe from the Cooking Contest at the Breadfruit Festival celebrated on Saturday, September 24th - Amy B. H. Greenwell Ethnobotanical Garden in Captain Cook, HI.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient. 

 

'Ulu-Kiawe Pound Cake with 'Ulu-Kiawe Ice Cream 

Cake:

1 cup steamed, mashed 'ulu (not too ripe)

1 cups kiawe syrup*

1/2 cup milk

1 cup butter

4 Tablespoon kiawe honey

4 eggs, separated

1.75 cups white flour

1/4 cup kiawe flour**

4 ounces vanilla pudding mix

3 Tablespoons baking powder

dash salt 

Ice cream:

1 - 1/4 cup steamed, mashed 'ulu (not too ripe)

3 Tablespoons kiawe syrup*

1/8 cup cream

3/4 cup milk + ¼ cup cream

1/8 cup kiawe honey, softened

2 Tablespoons sugar

1 cup cream

1 teaspoon vanilla extract

2 eggs

dash salt

1 teaspoon ginger puree (optional)

1/2 teaspoon ground cardamom (optional)   

Cake:

With an electric mixer, beat 'ulu, syrup and milk until thoroughly mixed. Add butter, honey and egg yolks and mix until well blended.  

In a separate bowl, combine flours, pudding mix, baking powder and salt. Mix into wet mixture by hand. 

In a separate bowl, beat the egg whites until stiff. Fold into the other ingredients with a spatula.  

Pour into greased Bundt pan and bake at 325 degrees Fahrenheit for about 1 hour 10 minutes – until a knife inserted comes out clean. 

Ice cream:

With an electric mixer, beat 'ulu, syrup and 1/8 c. cream until well blended. Add ginger, if using, and mix well. 

In a separate bowl, beat the eggs, honey and sugar until foamy and pale in color.  Add salt and cardamom, if using. Set aside.  

Heat 3/4 cup milk and 1/4 cup cream together in a saucepan until simmering. Slowly beat into the egg mixture. Pour ingredients back into the saucepan and cook, stirring constantly over very low heat, until custard begins to thicken.  

Remove from heat and beat in ulu mixture until well blended. Sieve through a strainer to remove lumps.  

Stir in 1 cup cream and vanilla. Refrigerate until cold or overnight. 

Stir chilled custard. Then freeze with an ice cream maker and store in the freezer until ready to serve.  

NOTES: Kiawe (Prosopis palida) aka mesquite on the mainland, is a highly nutritious bean pod for both humans and livestock. Though native to coastal South America, trees are naturalized in Hawaii, and grow prolifically along the Kona coast. Harvest beans while still on the tree and fully yellow.

*To make syrup, boil 3 cups of broken bean pods with 6 cups of water for one hour – or until about 3 cups of liquid remain. Strain out bean pods (which can be fed to livestock or chickens as a high protein feed). Add 1/4 package of pectin and bring back to a boil. Add 1/2 cup of kiawe honey and 2 Tablespoons lemon juice. Bring back to a boil and cook, stirring constantly, for about 1 minute. Pour into bottle and refrigerate.

**Kiawe flour can be made by drying the bean pods in a food dehydrator or oven set to 150 degrees Fahrenheit for 2-4 hours. Pulse in the blender until bean pods grind down but beans remain whole. Sieve flour away from beans. Store in the refrigerator. 

YIELD: 12 servings

SOURCE: Dana Shapiro, Honoka'a - 3rd Place Winner in Dessert Category 

~~~~~~~

For more about the Breadfruit Festival and recipes please click on the following links: 

The Bounty of Breadfruit

A Breadfruit Kind of Day!

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Breadfruit Recipes - 'Ulu Quiche and 'Ulu au Gratin with Three Cheeses & Ham

Breadfruit Recipes - Scalloped 'Ulu Cream of Coconut Herbes de Provence & Gingered 'Ulu Salad

 

One more winning recipe and one that missed winning by just a few points from the Cooking Contest at the Breadfruit Festival celebrated on Saturday, September 24th - Amy B. H. Greenwell Ethnobotanical Garden in Captain Cook, HI.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

 
 

Scalloped 'Ulu Cream of Coconut Herbes de Provence

 

2-1/2 pounds 'ulu - peeled, cut in quarters and parboiled

6 (6.8 ounces each) cartons UHT Natural unsweetened coconut cream

4 Tablespoons Herbes de Provence

2 Tablespoons sugar

1-1/2 cups Parmesan cheese

 

In a mixing bowl mix coconut cream, sugar and Herbes de Provence.

With a mandolin slice 'ulu into thin slices.

Fold cream coconut mixture in to the sliced 'ulu.

Line a 12 x 15 inch baking pan with parchment paper.

 

Place 'ulu slices in an overlapping line filling the bottom of the pan.  Sprinkle 1/3 of a cup of Parmesan cheese on top of 'ulu slices.  Repeat layers of overlapping 'ulu and sprinkling of cheese.  You should be able to make 4 layers.  On top of the last layer add the remaining Parmesan cheese.

 

Cover pan tightly with aluminum foil then bake for 45 minutes to an hour.  Let sit for about 10 minutes to cool down a little.  Cut and serve.

 

YIELD: 24 servings

SOURCE: Garrett Kihara of Kailua-Kona, 

2nd Place Soups/Salads/Side Dishes Category

 

 

 

 

Gingered 'Ulu Salad

 

3 cups firm 'ulu

1/2 cup chopped ginger

4 finely chopped garlic chives

1 teaspoon black pepper

1 Tablespoon Bragg's amino acid

4 Tablespoons organic canola oil

1-1/2 cups quinoa

1/3 cup chopped cilantro

2-1/2 ounces arugula

1 Tablespoon organic olive oil

 

Boil 'ulu until knife will penetrate (45 minutes to 1 hour). Cut in half, remove core. Cool at room temperature, peel and cut into 1 inch squares.  Combine 'ulu, ginger, garlic chives, pepper, amino acid and canola oil in covered pan.  Stir often until 'ulu and ginger become toasty-golden.  Keep at medium heat to avoid burning.

 

Cook quinoa.  cool to room temperature.  In serving bowl combine quinoa, 'ulu mix, cilantro, arugula and olive oil.  Mix gently

 

NOTES: Gingered 'ulu salad for dinner is great with grilled fish and makes a great lunch on its own.

 

YIELD: 8 - 10 servings

SOURCE: Angelica Stevens, Captain Cook, HI

 

To read previous blog posts about the Breadfruit Festival and get recipes please click on:

The Bounty of Breadfruit

A Breadfruit Kind of Day!

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Breadfruit Recipes - 'Ulu Quiche and 'Ulu au Gratin with Three Cheeses & Ham

Breadfruit Recipes - 'Ulu Quiche and 'Ulu au Gratin with Three Cheeses & Ham

One more of the winning recipes and one that missed winning by one point from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

 
 

'Ulu Quiche

Parbaked 10 inch crust with unbleached white flour in a springform pan

2 cups cooked, unripe breadfruit in small dice

1/3 cup chopped Kalamata or Niçoise olives

2 Tablespoons chopped, fresh basil

1/3 cup chopped sundried tomatoes

1/2 cup diced Maui onions

1 cup Hamakua mushrooms

1/4 cup olive oil

1 teaspoon chopped garlic

1/2 teaspoon chopped Hawaiian chili pepper

1 cup grated low fat mozzarella

1 cup Big Island goat cheese

 

Custard:

6 whole local eggs

11/2 cups 2% milk

11/2 cups soy milk

1/2 teaspoon salt

 

Sauté diced onions, garlic , chili peppers and mushrooms in 1/4 cup olive oil. Drain and cool.

Place grated cheese in parbaked pie shell. Top with breadfruit, basil, olives, goat cheese, mushroom and onion mixture. Sprinkle with olives and sundried tomatoes.  Top with custard

Bake at 350 degrees for 50 minutes.

Serve with mixed greens or fresh fruit

 

YIELD: 8 servings

SOURCE: Ann Sutherland of Kailua-Kona - 3rd Place Winner in the Main Dish/Entree Category

 

 

 

 

'Ulu au Gratin with Three Cheeses and Ham

  

7 cups (about 1-3/4 pounds) ripe green firm 'ulu -peeled, cored, sliced

1 cup ham cubed (optional) - Spam or bacon bits are also good

3/4 cube (3 ounces or 1/3 cup) butter

2 medium cloves garlic - crushed

1-1/2 cups Half & Half

3/4 pounds Swiss cheese, sliced or cubed

3/4 pound Medium Cheddar cheese, sliced or cubed

8 ounces (1 brick) cream cheese

1/4 teaspoon white pepper, to taste

 

Wash 'ulu and cut into 1-1/2 in wedges (eight works) lengthwise.  Peel, core and slice less than 1/4 inch thick.

Layer in greased 3 quart (9 x 13) baking pan with ham.

 

Preheat oven to 35o degrees.

 

In a large sauté pan, lightly sauté crushed garlic in butter on medium-low heat.  Don't scorch.  Add Half & Half and cheese.  Stir constantly until all cheeses are melted.  Add /14 teaspoon white pepper or to taste.  Salt is not necessary.

 

Pour cheese sauce over 'ulu in the baking pan.  Bake at 350 degrees Fahrenheit for about an hour, until 'ulu is tender and sauce is bubbly and golden brown on top.

 

Let rest 15 minutes before serving.

 

YIELD: 6 - 8 servings as an entree

SOURCE: Brenda Cloutier of Hilo

 

More non-winning but good recipes will follow in a couple of days.

To read the previous posts related to the festival and recipes, please click on links below:

The Bounty of Breadfruit



A Breadfruit Kind of Day!



Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Two more winning recipes from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

 
The 'picks' were cleverly made from coconut palm fronds

Ulu Cooked in “Real” Coconut Milk  

 

1 Ulu

2 coconuts to make coconut milk (handmade from local coconuts)

Pa’a Kai  (sea salt – gathered from the Kohala Coast)

  

Peel and core 'ulu and cut into 8ths.  Steam until 85% cooked.  Take water from steamer and mix 50/50 with cold water to use for making the coconut milk.  First squeeze very little water and put aside for dipping sauce.

  

Take 'ulu from steaming tray and put into a sturdy pot.  Add coconut milk (squeeze 2-3 times) enough to cover the 'ulu half way.  Cook with lid askew until water in coconut milk evaporates leaving clear coconut oil on the bottom of the pot.  Cook until bottom layer is 'fried' in the coconut oil and turns brown.

 

Dipping Sauce

  

Shot glass full of coconut cream

2 chile peppers (with seeds removed)

1/4 Bears seedless lime

Chopped green onion greens

  

Add chile peppers to coconut cream and smash until coconut cream turns pink.  Add lime.  Add chopped green onion greens.  

 

YIELD: Depends on who is eating; 10 haoles, 6 Hawaiians or 3 tongans or Samoans.

SOURCE: Richard (Ric) Rocker of Kamuela - 3rd Place Winner in the Soup/Salad/Side Dish Category

 

 

'Ulu and Codfish Salad 

4 pounds mature green 'ulu

2 pounds salted dried codfish

2 whole bulbs garlic - peeled, chopped or mashed

10 whole Hawaiian chile peppers

1/4 cup distilled white vinegar

3/4 cup Italian parsley

1 pound margarine

1/2 cup olive oil

 

Wash and core 'ulu.  Cut into six wedges per 'ulu.  Place in pot and cover with water.  Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic.  Boil for 30 minutes then remove codfish to drain.  continue cooking 'ulu for 20 more minutes.  Remove 'ulu from water and let cool.  Fry codfish in olive oil until golden brown.  Let cool.  When cool, debone and shred codfish.  Reserve olive oil.

Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers.  Add the garlic and chile peppers to reserved olive oil and cook for three minutes, then add one pound margarine and 1/4 cup of vinegar to oil mixture.  Cook for five minutes then add codfish and Italian parsley.  Cut cooled ulu into bite size pieces, mix with codfish mixture and serve.

 

NOTES: It is delicious for "Happy Hour" pupu.  I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the 'ulu.

 

YIELD: 24 servings

SOURCE: Henrietta Piilani Chaves of Hilo - 3rd Place Winner in the Appetizer Category

 

For more on the festival and other winning recipes please click on the following links

The Bounty of Breadfruit



A Breadfruit Kind of Day!



Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops



 

 

 

 

 

 

 

 

 

 

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Another couple of recipes from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

 

'Ulu Cornedbeef Patties w/Sweet Chili Aioli

2 pounds green mature breadfruit

1 can (12 ounces corned beef

1/2 cup chopped green onions

1/4 cup mayonnaise

1 1/2 cup Surimi (fish paste)

Oil for frying

 

Wash, peel and core 'ulu.  Cut into 1/4 inch cubes.  Place in pot and cover with water; add salt to taste.  Boil until tender (approximately 20 minutes)

 

Remove 'ulu from water into a mixing bowl.  Add all other ingredients.

 

Heat oil in skillet.  Drop mixture by spoonful and fry until golden brown.

 

Serve with Sweet Chili Aioli 

 

Sweet Chili Aioli

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 Tablespoon oyster sauce

 

Combine well

YIELD: 6 servings

SOURCE: Darde Gamayo of Honoka'a, HI - 2nd Place Winner in the Appetizer Category

 

'Ulu Pops

  

2 very ripe 'ulu

1 cup fresh coconut milk

2 ounces sugar cane juice

Homemade liliko'i (passionfruit) extract

Honey

 

When the core of the 'ulu comes easily out, your 'ulu is ready to use.  Scoop the creamy insides into a blender and add the coconut milk and sugar cane juice.  Blend.

 

If mixture is to your liking, pour into the popsicle molds or ice cube trays.  In a squeeze bottle, mix liliko'i extract and add a touch of honey for consistency.  Squeeze a couple of squirts into each mold to add a nice look and good accent to the 'ulu.  Freeze and enjoy!

 

NOTES: Only use the creamiest part of the ripe 'ulu, not any stringy parts.  If you don't tell people who dislike 'ulu what they are eating they very often like it.  For ripe 'ulu lovers this is so ono (delicious).  You can always use more coconut milk, as they ('ulu and coconut) are such sisters in taste.

 

YIELD: 2 popsicles

SOURCE: The students of Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna - 2nd Place Winners in the Dessert Category.

For previous blog posts on the Breadfruit Festival click on the following links:

The Bounty of Breadfruit

A Breadfruit Kind of Day!

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

 

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

At the Breadfruit Festival celebrated this past Saturday, many new, exciting and delicious recipes were entered in the Cooking Contest.

We had 29 different entries in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

 

The 1st Place Winner in the Appetizer Category, Breadfruit Summer Rolls, was cleverly presented:

Breadfruit Summer Rolls

2 cups cooked, unripe breadfruit cut julienne

1 cup cooked crabmeat or 12 medium shrimp

1/2 cup Japanese omelette in strips

1/2 cup shredded carrots

1/4 cup mint leaves

1/4 cup cilantro

1/4 cup green onion strips

12 rice paper rounds

1 1/2 cups sake lime vinaigrette

3/4 chopped, roasted macadamia nuts

 

Vinaigrette:

3/4 cup sake

2 chopped Hawaiian chili peppers

1/2 teaspoon chopped garlic

1/2 teaspoon chopped ginger root

1/4 cup local white honey

juice of two limes

1/2 cup vegetable oil

2 teaspoons sesame oil

 

Reduce sake by one half with peppers, garlic and ginger. Strain and cool. Blend with honey, lime juice, oils. Hold.

 

Soak one sheet at a time of rice paper. Brush lightly with sake dressing. Place 4-5 strips of breadfruit on the round followed by 1 1/2 tablespoons of crabmeat or two shrimp. Sprinkle on 1 tablespoons of carrot and 1 tablespoons of omelette. Garnish with small amounts of mint, cilantro and shredded green onion.  Sprinkle small amount of macadamia nuts. Roll up like an egg roll or burrito and place on a sheet pan or waxed paper. Repeat until all 12 rolls are complete.

 

Serve by cutting in two to three pieces accompanied by balance of vinaigrette to which you have added the balance of the nuts.

 

Recommended to be accompanied by cucumber namasu or microgreens.

YIELD: 6 servings

SOURCE: Chef Ann Sutherland of Home Tours, Hawai’i 

 

 

The 1st Place Winner of the Soups/Salads/Side Dish Category 'Ulu Salad, also incorporated several other locally grown veggies.

 'Ulu Salad

1 medium ‘ulu

1 long Chinese cucumber

2 medium size tomatoes

1 avocado

2 Tahitian or Island limes

1/2 bunch Chinese parsley

1/2 Maui sweet onion

Kona Natural sea salt & freshly ground pepper - to taste

Olive oil - organic

Bake ‘ulu at 350 degrees for approximately 2 hours (make 3 -4 incisions about 2 inches long to prevent ‘ulu from expanding) 

Remove skin of cooled ‘ulu and cut in half.  Core and cut into 1/2 inch cubes. 

Cut cucumber lengthwise into 4 slices, then chop into 1/2 inch cubes.  

Cut 2 medium tomatoes and avocado in 1/2 inch cubes. 

Squeeze juice of the Tahitian or island limes into small cup and set aside. 

Chop finely 1/2 bunch of Chinese parsley and slice 1/2 the Maui onion in very fine slices. 

Mix all ingredients gently in a large glass bowl and add the Kona salt and pepper.  Drizzle with the organic olive oil and lime juice to desired taste.

YIELD: 6 or more servings

SOURCE: Nader "Nanoa" Parsia of Big Island Living on Oceanic 16

The recipes for the 1st Place Winners in the Entrée and Dessert Categories were also the winners for Healthiest Choice and Best of Show and can be found in my previous blog post A Breadfruit Kind of Day

A Breadfruit Kind of Day!

 

By all accounts, the Ho‘oulu ka ‘Ulu Festival held this past Saturday, September 24 at the Amy B.H Greenwell Ethnobotanical Garden in South Kona, was a resounding success. 

The Cooking Contest was one of the first events of the day, and ended up being quite exciting.  We had 29 different entries in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

The beautifully set tables also carried the theme with tablecloths printed in a bold ‘ulu pattern, displaying  everything from summer rolls, chowder, tamales, ‘ulu pound cake served with ‘ulu ice cream, even burgers and ‘ulu-corn beef patties as well as many other delicious dishes. 

The panel of five judges composed of celebrity chefs Mark Tsuchiyama of Hualalai Resort, Olelo pa‘a Ogawa of Glow Hawaii and Jacqueline Lau of Roy's Restaurants, food writer and cookbook author Sonia R. Martinez and KITV weekend anchor Pamela Young, had a challenging job of tasting and scoring each entry for best use of ‘ulu, taste, presentation, originality and the best use of healthy ingredients. 

Top winners in the competition were: 

Best of Show: Ann Sutherland of Kailua, Kona with her 'Ulu Tart, winning 2 nights Keauhou Beach Resort ($300 value) See photo and recipe below. 

Healthiest Choice: Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna with their 'Ulu Tamales with Coleslaw & Salsa, winning 2 persons Hawaii Forest and Trail Zip Line ($300) See photo and recipe below. 

First Place Appetizer: Ann Sutherland of Kailua, Kona with her Ulu Summer Rolls, winning 2 persons Ocean Sports Snorkel ($250 value) 

First Place Soup/Salad/Side Dish: Nader ‘Nanoa’ Parsia of Kailua, Kona with his Ulu Salad winning 2 persons Fair Winds Cruises ($250 value) 

1^st Place Main Dish/Entrée: Kua O Ka La Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna with their Ulu Tamales with Coleslaw & Salsa, winning 2 persons Body Glove Cruises ($240 value) 

1^st Place Dessert: Ann Sutherland of Kailua, Kona with her Ulu Tart winning 2 nights at the Log Cabin B&B in Holualoa

 

Breadfruit Tart 

1 pie crust made with ground macadamia nuts and almonds prebaked in a 10 inch springform pan

2 cups ripe, cooked breadfruit

1 cup fresh coconut milk

1-1/4 cups milk

4 egg yolks

1/3 cup lehua honey

1 teaspoon vanilla

1-1/2 cups assorted sliced local fruit (*)

1/4 cup guava jelly

1/2 grated and toasted fresh coconut 

Parbake the pastry crust and set aside to cool.

Blend cooked breadfruit in food processor with coconut milk, milk, egg yolks, honey and vanilla.

Pour mixture into crust and bake for 25-30 minutes at 345 degrees F.

Cool.  Top the tart with spirals of fresh fruit.  Melt guava jelly and brush tart to glaze.  Sprinkle with the toasted coconut. 

NOTES: (*) Fruit used were Waimea strawberries, poha berries, kiwi, mango, starfruit and apple bananas.

To parbake is to partially bake a crust or dough and store in freezer for later use. 

YIELD: 10 servings

SOURCE: Chef Ann Sutherland of Home Tours, Hawai’i

 

 

‘Ulu Tamales 

3 large or 4 medium ‘ulu

1 cup coconut oil

Any veggies or meat you want to add for the filling (*) 

Have all of your ingredients in prep bowls ready to fill the tamales. 

Soak the corn husks and have ready; you can also use fresh corn husks, ti or banana leaves.  You will need raffia or cotton kitchen string to tie the tamale 'packages' before steaming them. 

Steam the ‘ulu and make into poi by pureeing while adding the coconut oil little by little to reach the consistency desired (best if not too sticky.  If too sticky you might need to add a bit more oil) 

When the ‘ulu poi is ready , take two leaves and place wide parts overlapping, start filling by spooning some of the poi, making a slight indentation in the poi.  Start adding whatever veggies, goat cheese and meat (if desired), not too full.  Wrap and tie.  

Steam them for 15 to 20 minutes if vegetarian.  If adding meat, steam for 25 minutes. 

NOTES: (*) Due to travel to the competition, we chose to make vegetarian tamales adding red onion, goat feta, beet greens, red and yellow bell peppers, tomatoes and sea salt. 

The presentation included a side of green and purple coleslaw dressed with coconut oil mayo and sea salt and dry salsa made with pineapple, tomatoes, cilantro, liliko’i, red onions and Hawaiian chile peppers. 

We cook only with 100% locally grown foods.  All of our ingredients are grown, produced or made in Hawai’i. 

Preparation time: About 2 hours 

YIELD: 15 servings

SOURCE: The culinary students of Kua O Ka La New Century Public Charter School and their kumu Mariposa Blanco

I will be sharing the recipes for some of the other dishes mentioned above as well as second and third place winners in following posts.