#Hawaiian electric pork hash plus#
Simply prep and freeze for an almost-instant and impressive dinner when company arrives. stalks green onions (minced plus more for garnish) 1 tablespoon. Thus, this warming casserole is a perfect dish for holiday entertaining and out-of-town visitors. Once you have your ingredients together, preparing the dish is incredibly simple. Alternatively, you can substitute a bit of lime zest for the lemongrass, leave out the lime leaves altogether, use regular basil in place of Thai, and substitute a little molasses for the tamarind paste. Trickier items, like the lemongrass, kefir lime leaves, Thai basil, and tamarind paste can be purchased at an Asian market. Don't be intimidated by the seemingly lengthy ingredient list-most of the ingredients are easily found at a typical supermarket, and many may already be waiting in your pantry. I also am deeply thankful to Pearl for that first batch of cooked taro.When a Thai craving strikes, you're first instinct probably isn't to break out a casserole dish, but his streamlined take on classic chicken panang curry is a flavor-packed, one-dish dinner that's gonna have you rethinking what it means to casserole. Add slurry to broth stirring continuously until broth thickens. Remove aburage and put into a serving dish. Place stuffed aburage in pan and simmer on medium heat for 20 minutes. In taking taro from raw to cooked, my admiration for Hawaiians increased tenfold. In a large bowl, mix all ingredients together. Consequently, I had to scrub the taro as best I could and steam it with its brown tentacled suits on. As you can see by the lovely and benign few pieces of naked taro resting in the steaming basket, I didn’t get very far in peeling (which I would prefer to do) before the itching set in. I also learned that some people can’t even handle raw taro or their hands will begin to itch. “Peel it then cook it or peel it after?” “Either way.” I knew just enough about taro to be cautious: if you eat undercooked taro, you will experience painful itching in your mouth and throat. “Should I steam it or boil it,” I texted her. The next time Pearl presented me with taro, she hadn’t had enough time to cook it. We loved how these patties tasted - just enough burger to them - with a hefty texture laced with carrots and onions. She mentioned, in passing, that taking taro from raw to cooked can be a production. It’s a simple recipe to make that any beginner cook can do. Not long after, Pearl provided me with taro that she had harvested at Kahana and cooked. pound ground pork pound shrimp - peeled, deveined and minced to a paste 1 egg white 2 tablespoons chopped water chestnuts 2 tablespoons chopped green onion 2 tablespoons cornstarch 2 teaspoons soy sauce 1 teaspoon white sugar 1 teaspoon minced garlic 1 teaspoon oyster sauce teaspoon salt teaspoon ground black pepper. I liked that it promoted locally raised and grown foods and offered a way to use taro, a food that I like in steamed form and when made into poi. The last time I made it, I served patties with roasted local cauliflower and local boiled, peeled, and chilled beets as side dishes.īackground: I was thrilled when I saw this recipe in the local paper. tokioka james j hawaii state house of representatives state representatives 415 s. I’ve also served a patty with a poached egg on top for breakfast. You can serve taro hash patties with a green salad and rice or as sandwiches. or more butter” instruction.ĭrain patties on paper towel. The recipe above yielded 5 batches of 5 to 6 smaller patties each (I used a small scooper), thus the “5 T. Fry patties until golden brown on both sides, about 2 minutes per side. Using an ice cream scooper, drop taro and beef mixture into pan and flatten with spatula to form patty. In large mixing bowl, combine beef mixture with taro and egg, and mix well. Drain any liquid in pan and set aside to cool. Add ground beef, onions, green onions, carrot, and salt, and cook 5 to 7 minutes.
3/4 pound local, if possible, ground beefġ large or various sized taro to equal about 1 pound, boiled or steamed until soft (about 20 or more minutes), peeled and mashedĪdapted from The Electric Kitchen (Hawaiian Electric Co.), Honolulu Star Advertiser, 9/12/12
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