This past Saturday, some of the youth from our Ehuola Ohana Health program once again participated in AlohaCare's 808 Jr. Chef Challenge. This fun event brings together youth teams from Kalihi and beyond, who show off their culinary skills in a one hour, unassisted cooking face-off. Ehuola's two participating teams - Team 'Aina Momona and Team HaTuna MaChowdah - were joined by groups from Palama Settlement, YMCA Kalihi, YMCA Nu'uanu, and YMCA Waianae, Parents and Children Together, and Susannah Wesley Community Center.
This year's theme was canned proteins, and all the teams showed off their creativity with recipes like corned beef stew, salmon tacos with 'uala tortillas, sardine long rice, chicken mango quesadillas, and somen salad. For the first time in five years, the judges declared a tie for first place! Sharing that honor were the Kalihi YMCA, with their salmon lumpia recipe, and Roots' Team HaTuna MaChowdah, with corn chowder and a tuna/salmon salad sandwich with homemade mayonnaise and flatbread. Team 'Aina Momona was awarded Best Presentation for their sardine ho'i'o salad with kalo coconut bisque.
The Ehuola youth were happy to be able to represent their cultural foods, explain Roots' guiding philosophies of malama 'aina and 'ai pono, and work together through many hours of practice and a tense hour of competition. We're so proud of our keiki!
Salmon and Tuna Salad on Homemade Flatbread
With Corn Chowder
¾ cups milk
3 ½ tablespoon butter
2 ½ cups flour
½ teaspoon salt
1. Warm milk and butter and combine.
2. Mix milk, butter, flour and salt in a bowl.
3. Cover with a damp towel and let sit 25 minutes.
4. Divide into 12 pieces. Roll into flat disks.
5. Using a dry skillet on low heat, fry until cooked through.
Mayonnaise from Scratch
1 tablespoon vinegar
¼ teaspoon salt
Juice of ½ lime
1 tablespoon garlic, minced
1 cup oil
1. Combine all in a blender and blend until fluffy.
Tuna Salmon Salad Sandwich
1 can tuna
1 can salmon
1 cup home-made mayonnaise
2 tablespoon sweet chili sauce
½ cup carrots, grated
1 avocado, sliced
½ bag alfalfa sprouts
2 pieces of flatbread
1. Drain tuna and salmon. Combine tuna, salmon, mayonnaise, and sweet chili sauce.
2. Scoop onto flatbread, and top with carrots, avocado slices, alfalfa sprouts, and a second
2 tablespoons olive oil
½ cup onion, diced
½ cup celery, chopped
½ cup carrots, chopped
5 gloves garlic, minced
1 tablespoon olena, minced
2 cups kalo, cubed
1 teaspoon pepper
1 cup vegetable stock
2 15 oz. cans coconut milk
2 cups corn
¼ cup green onions, sliced
1. Add olive oil to saucepan. Sauté onion, celery, and carrots until soft.
2. Add garlic, olena, and kalo and quickly sauté.
3. Add vegetable stock and coconut milk. Using an immersion blender, or in batches in a traditional blender, puree the chowder.
4. Return to pan and add corn. Heat through, then serve garnished with green onion.
Mackerel and Kako'o 'Oiwi Ho'i'o Salad
With Kalo Coconut Bisque
Ho’i’o Mackerel Salad
1 pound ho’i’o
8 oz. cherry tomato
¼ cup onion diced
¾ cup cucumber diced
½ cup carrots grated
2 teaspoons inamona
½ cup limu
⅛ cup olive oil
¼ cup sesame oil
1 15 oz. can mackerel
1. Bring water to a boil in a pot on the stove.
2. While waiting for the water to boil, cut the ho’i’o into 1 inch pieces, chop the onion, grate the carrots, cut the tomatoes, and cut the cucumbers into 1 inch pieces.
3. Once the water is boiling put one handful of ho’i’o into the boiling water. Make sure the ho’i’o is only in the water for 1 minute.
4. Once the minute is up remove the ho’i’o from the boiling water and quickly immerse the ho’i’o into an ice bath (a bowl with ice and water).
5. Repeat steps 3-5 until there is no ho’i’o left.
6. Combine the ho’i’o, carrots, tomatoes, and cucumbers together in a bowl.
7. Add the olive oil and sesame oil.
8. Add the inamona.
9. Plate the ho’i’o salad combination and top with limu and mackerel and garnish with tomatoes and ho’i’opieces.
Kalo Coconut Bisque
½ cup carrots
½ cup apple
½ cup celery
¼ cup onion
1 ½ cups lau pele
1 pound (16oz.) kalo cleaned & steamed
1 teaspoon ginger grated
1 clove garlic
¾ tsp salt
½ tsp pepper
3 cups organic chicken stock
1 can light coconut milk
2 tablespoons olive oil
6 tsp butter
½ loaf of French bread
1. Dice carrots into small pieces, then put into saucepan over medium high heat with one tablespoon olive oil. Cook until pieces are soft.
2. While the carrots are cooking dice celery, onion, and apples into small pieces.
3. Grate the garlic.
4. Combine the celery, onions, apples and garlic in the pan with carrots, adding one more tablespoon of olive oil to coat all the vegetables.
5. Cube kalo.
6. Cut pele into small pieces/strips then rinse in cold water and press out the sap from the leaf in a strainer. Repeat this step until the water that the pele is rinsed in is no longer sticky.
7. Grate ginger. Add ginger and kalo to saucepan with other vegetables.
8. Saute until ginger is soft, then transfer ingredients to blender.
10. Add 3 cups of chicken stock to the items in the blender and blend until a smooth consistency and large chunks are broken down.
11. Pour the blended ingredients into a heated pan. Add one can of light coconut milk and chopped, rinsed pele.
12. Add salt and pepper and mix until soup is thoroughly heated. Serve hot, garnished with carrots and accompanied by slices of French bread.