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Hawaiian Sweet Potato Salad Coconut Taro Cakes with Kalua Pig and Papaya Salsa Chocolate Haupia Cake

BROADCAST DATE:   November 11, 2001

 

From the Kitchen of: Bonnie Hilton of the Honolulu Youth Symphony

Hawaiian Sweet Potato Salad

 

1 large potato (white, red or Yukon Gold)
1 large sweet potato, peeled and chunked
1 c. corn
1 tsp. Dijon-style mustard
2 Tbs. fresh lime juice
3 Tbs. fresh cilantro, chopped
1 clove garlic, minced
3 Tbs. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 c. peanuts, finely chopped

1.  Cut potato in half.  Place the unpeeled potato pieces into a large saucepan, and cover with salted water.  Bring to a boil, turn the heat down and simmer for 10 minutes or until cooked through but firm.
2.  Remove potato and peel.  Cut into cubes.
3.  Add the sweet potato to hot water and cook about 12 minutes or until cooked but firm.
4.  Once the potatoes are tender, add corn kernels; cook for 30 seconds.  Drain through a colander.  Fill the saucepan with cold water and drop vegetables into water.  Cool for 5 minutes and drain.
5.  In a large bowl, whisk together mustard, lime juice, cilantro and garlic.  Slowly whisk in oil.  Mix in salt and black pepper.
6.  Cut cooled potatoes into 1 inch cubes and add to dressing along with cucumber and red onion.  Toss well.  Serve at room temperature or chilled.  Toss the peanuts in just before serving.

From the Kitchen of:  Chef Roberto Los Banos of Bali By The Sea

Coconut Taro Cakes with Kalua Pig and Papaya Salsa

 

4 c. taro root, cooked
1/2 c. coconut milk
1 c. kalua pig
1/2 c. green onion
1/2 c. Maui onion, sliced, cooked in butter and cooled
panko
coconut flakes
salt & pepper to taste

Mash taro root well using a mixer or grater.  Mix in coconut milk, kalua pig, green onion and cooked Maui onion.  Season with salt & pepper, mix well.  Shape into 3 oz. patties and coat with panko mixture (1 part panko and 1 part coconut flakes).  Serve with papaya salsa and mix greens.

Papaya Salsa
2 c. papaya, cubed
1/4 c. red onion, diced
1/4 c. red pepper
3 Tbs. cilantro, chopped
2 Tbs. sweet Thai chili
salt & pepper to taste

Combine all ingredients.  Season to taste and chill.

From the Kitchen of:  Chef Roberto Los Banos of Bali By The Sea

Chocolate Haupia Cake

1  c. milk
1 c. coconut milk
1/4 c. sugar
4 Tbs. cornstarch
1/2 c. milk
2 oz. Chocolate

In a medium sauce pan, add 1 c. milk, coconut milk and sugar and bring to a boil. Slowly add cornstarch and milk mixture stirring constantly until thicken.  Fold in 2 oz. of chocolate.
Use any angel food cake recipe.  In an 8" cake pan, layer cake with chocolate haupia.  Garnish with your choice of coconut or chocolate sprinkles or both.