A few weeks ago, we were pleased to share the results of the fourth annual 808 Junior Chef Showdown, sponsored in part by long-time Roots partners AlohaCare, with our two Ehuola teams coming away with 1st and 3rd place.

Last Wednesday, our first place team was honored to be invited to Hawaii News Now to demonstrate their dish and describe their philosophy of healthy food and healthy food systems.  Check out the clip here, and try both winning dishes at home with these recipes:

THAI CUPS with LOCAL BEEF LARB

THAI CUPS

The original recipe used pork and shallots.  Our Ehuola team used organic ground beef, kalo and garlic chives.

Ingredients:

  • 1 pound ground beef
  • 2 cups cooked, cubed kalo
  • 1 ½ - 1 T chili flakes
  • 1/8 tsp sugar
  • ½ T fish sauce
  • 1-2 limes
  • 3-4 shallots
  • 3-5 spring onions
  • ¼ c garlic chives
  • 20 leaves or so fresh mint

 

     

    Directions:

    1. Toast the 3 T  ground up sticky rice in a frying pan (no oil) on low heat.  Stir continuously.  It should turn white to golden.
    2. Cool and then pound in mortar and pestle.
    3. Saute 2 cups cubed kalo in frying pan.
    4. Add ground beef and cook thoroughly.
    5. Take off the heat.
    6. Add 1 heaping T of toasted rice powder
    7. Add ½ T chili flakes
    8. Add 2 ½ tsp of sugar
    9. Add ½ T patis
    10. Squeeze in juice from 1 lime (add second after tasting if needed)
    11. Chop and add ¼ c  garlic chives and 3 sliced green onions.
    12. Add 20 chopped mint leaves
    13. Taste and adjust seasonings if needed.
    14. Line plate with lettuce leaves and spoon the cooked meat inside.

    SUMMER ROLLS

    1. Wash and roughly chop 1 ½ c bean, clover and alfalfa sprouts
    2. Shred ¾ c carrot
    3. Cut cucumber into twelve 3-4 inch sticks
    4. Chop 1 ½ c lettuce
    5. Take basil and mint leaves off stems, 18 each
    6. Take petals off flowers
    7. To assemble:
      1. Soak rice wrapper till soft.  Lay flat.  
      2. Line middle with flower petals
      3. Then layer with bean sprout, carrot, cucumber, cilantro and lettuce
      4. Add a couple of basil and mint leaves
      5. Roll up, tightly and cut in half

    ALMOND DIPPING SAUCE

    Ingredients:

    • ½ cup almond butter (original was peanut butter)
    • 2 T hoisin sauce
    • 7  T water
    • 1 T fresh lime juice
    • 2 ½ tsp sugar
    • 2 garlic clove mashed to a paste
    • ½ tsp sesame oil

    Directions:

    Mix all ingredients.

    KANAKA MOCO

    Ingredients:

    • 6 c cooked kalo
    • 6 c cooked brown rice
    • 1 lb organic ground beef
    • 6 eggs
    • 6 c chopped chard, kale, and chives
    • 1 onion
    • 1/2 c shiitake mushrooms
    • Pinch of salt and pepper
    • Cooking spray
    • 1/2 c flour
    • 1/2 c canola oil
    • Olena powder

    For Patty:

    1. Steam kalo for 3 hours.  Peel and cut into cubes.  Mash with board and pohaku.
    2. Chop onion and saute until translucent.
    3. Combine ground beef, sauteed onion, mashed kalo., and salt and pepper.  Shape into patties.
    4. Pan-fry patties until cooked through.

    For Rice:

    1.  Cook 3 cups brown rice with 4 1/2 cups water and olena powder.
    2. In a pan, saute chopped greens.
    3. Mix greens into finished rice.

    For Gravy:

    1. Soak shiitake mushrooms in 2 cups of hot water.  When soft, finely chopped mushrooms or blend in a blender if available.
    2. In a pan, make a roux with flour and canola oil (combine and saute, stirring frequently, until roux attains a nutty, light brown color).
    3. Add liquid used to soak mushrooms and mushroom bits, as well as salt and pepper to taste.  Simmer on medium heat, stirring, until gravy thickens.

    For Kanaka Moco:

    1. Place one scoop of rice on the plate and beef patty on top.  Add one fried egg to the stack, and drizzle with gravy.  Garnish with sliced orange for color and vitamins.