Yield: 6 portions
1 cup Ewa Sweet Corn kernels
1 cup chopped Ewa Jade Beans
1 cup Ewa Sweet Onion, diced small
2 Tbsp. Butter
1 Tbsp. Curry Powder
Pinch of Salt
Pinch of Pepper
1 cup Okinawan Sweet Potato, cooked, medium diced
1 cup Ewa Sweet Pumpkin, cooked, medium diced
1 cup Mayonnaise
Heat in a medium size sauté pan on medium and melt butter. When the butter is melted, add in the corn, onions, and beans and sauté for a minute and then add in the curry powder, salt, and pepper and sauté for a minute and remove from the heat.
Refrigerate the mixture until cold. Once the mixture is cold, place it in a bowl and combine with the cooked potato and cooked pumpkin.
Add in the mayonnaise and mix well making sure to not break up the cooked potato or pumpkin. Serve cold as a new way to enjoy a potato salad.
Yield: 6 portions
Yield: 4 portion
1 cup Aloha Shoyu
¼ cup Sugar
2 Tbsp. Ginger, minced
2 Tbsp. garlic, minced
2 Tbsp. Sesame Seed Oil
1 # Oxtails
1 gallon Beef Stock
3 slices Green Papaya
1 slice Ginger
½ cup Kai Choy (mustard cabbage) cut into bite sized pieces
½ cup Pak Choy (white stem cabbage) cut into bite sized pieces
½ cup Bok Choy (Shanghai cabbage) cut into bite sized pieces
½ cup long Squash, diced
½ cup Carrot, diced
Combine the shoyu, sugar, ginger, garlic, and sesame seed oil in a bowl and marinate the oxtail for a couple of hours. Bring beef stock to a boil and add in the ginger slices and green papaya and reduce to a simmer. Remove the oxtails from the marinade and simmer in the stock until tender. Place the stems of the cabbages, carrots, and long squash into the pop as well.
Once the cabbage stems and carrots are tender, place the leaves of the cabbage into the bottom of the serving bowl and top with the oxtails, cabbage stems, long squash, carrots, and then top with some strained stock and serve hot.