baked hawaii

banana pastry cream, tamari caramel, rum diplomat, sesame tuile

banana cream tart

cashews, broccolini, black vinegar honey glaze

fried game hen

hunnybee empanada

banana bread, pineapple marmalade, pink peppercorn

duck liver mousse

LYC kimchi, clamshell mushrooms, cured egg yolk

fried rice

apple chutney, pistachio, castelfranco, mustard seed jus

pork shoulder chop

russian dressing, gherkins, radish, caper butter

swordfish katsu

longanisa stuffing, crispy rice, golden raisin vin, castelvetrano

monterey squid

shiitake jus, horseradish, chiliyaki carrots

imperial wagyu ribeye

sweet potatoes, maple black sesame vin, pt. reyes blue, almonds

red endive

yacht dog katsu

crispy shallot, peanuts, fish sauce dressing

shaved pig head

crispy onions, beef carpaccio, pickled radish

fried oyster

shrimp crust, oyster mushroom, bone broth, ginger, sesame

petrale sole

mom’s mochi

beach mushroom, sweet potato, old bay, shiso ranch

ukoy

persimmon, macadamia, pickled ginger, shiso, kinilaw

local halibut poke

lamb or sweet potato, daikon, celery root, turmeric butter naan

rendang curry

tuna poke

Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add orange juice, orange zest, vegetable oil, and vanilla extract. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Prepare the Batter

Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Bake the Cake

In a medium bowl, combine the coconut milk, passion fruit juice, orange juice, sugar, and lime juice. Whisk until the sugar is fully dissolved and the mixture is smooth.

Make the Sorbet Mixture

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.

Freeze the Sorbet

Once the cake has cooled and the sorbet is ready, slice the cake, place a slice on a plate, and top with a scoop of coconut POG sorbet. Enjoy your delicious Baked Hawaii!

Serve

all-purpose flour

granulated sugar

baking powder

salt

eggs

orange juice

orange zest

vegetable oil

vanilla extract

coconut milk

passion fruit juice

lime juice

In a saucepan, combine milk, sugar, and cornstarch over medium heat. Stir until the mixture thickens. In a separate bowl, whisk egg yolks. Gradually add the hot milk mixture to the yolks, stirring constantly. Return everything to the saucepan, add vanilla, and cook until thick. Remove from heat, add butter, and mix until smooth. Fold in mashed bananas.

Prepare the Cream

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves. Increase the heat and let it boil without stirring until it turns a golden color. Remove from heat and carefully stir in tamari sauce. Allow to cool slightly.

Make the Caramel

Whip the cream until soft peaks form. Gradually add powdered sugar and rum, whipping until stiff peaks form. Gently fold this mixture into the cooled banana pastry cream until well combined.

Prepare the Diplomat

Preheat the oven to 350°F (175°C). Melt the butter and mix with sugar, flour, sesame seeds, vanilla, and salt. Spread thinly on a baking sheet lined with parchment paper. Bake for 8-10 minutes until golden brown. Let cool before removing from the sheet.

Bake the Tuiles

Bananas

Milk

Sugar

Cornstarch

Egg yolks

Vanilla extract

Butter

Water

Tamari sauce

Whipping cream

Powdered sugar

Sesame seeds

Flour

Salt

Preheat your oven to 425°F (220°C). Pat the Cornish game hens dry with paper towels and season the inside and outside with salt and black pepper.

Season the Hens

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the game hens, breast side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.

Sear the Hens

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Add Garlic

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the hens are cooked through and the internal temperature reaches 165°F (74°C).

Bake

In a small bowl, whisk together black vinegar, honey, and soy sauce until well combined.

Combine Glaze Ingredients

While the hens are baking, bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare Broccolini

In a small pan, lightly toast the cashews over medium heat for 2-3 minutes. Add the blanched broccolini and toss with a drizzle of olive oil, salt, and pepper to taste.

Toss with Cashews

Once the game hens are done baking, remove them from the oven and brush the black vinegar honey glaze over the hens.

Glaze the Hens

Plate the game hens with the broccolini and cashews on the side. Drizzle any remaining glaze over the dish if desired.

Cornish game hens

Black pepper

Olive oil

Garlic cloves, minced

Black vinegar

Honey

Soy sauce

Broccolini

Cashews, toasted

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Prepare the Filling

Stir in the chopped taro leaves and Swiss chard. Cook for about 5-7 minutes, until the greens are wilted and tender.

Add Greens

Season the mixture with salt, black pepper, and nutmeg. Remove from heat and let it cool.

Season the Filling

Taro leaves

Swiss chard, chopped

Onion, diced

Garlic, minced

Nutmeg

In a pan, melt 50 grams of butter over medium heat. Add the shallots and garlic, cooking until soft but not browned.

Prepare the duck liver

Add the duck liver to the pan and cook for about 5 minutes until browned. Pour in the cognac and cook for an additional 2 minutes.

Cook the liver

Transfer the mixture to a food processor, add the remaining butter, heavy cream, salt, and pepper. Blend until smooth.

Blend the mousse

Pour the mousse into a serving dish or individual ramekins. Refrigerate for at least 4 hours or until set.

Mold the mousse

Preheat your oven to 175°C (350°F). Grease a loaf pan.

Preheat the oven

In a bowl, mix flour, sugar, baking powder, baking soda, and salt.

Mix the dry ingredients

In another bowl, combine mashed bananas, beaten eggs, vegetable oil, and vanilla extract.

Combine the wet ingredients

Add the wet ingredients to the dry ingredients and mix until just combined.

Combine mixtures

Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean. Let it cool before slicing.

Bake the bread

In a saucepan, combine diced pineapple, sugar, lemon juice, and water.

Prepare the pineapple

Bring to a boil, then reduce heat and simmer for 30-40 minutes until the mixture thickens.

Cook the marmalade

Allow to cool before transferring to a jar. Refrigerate.

Store

Spread a layer of duck liver mousse on a slice of banana bread, top with pineapple marmalade, and garnish with pink peppercorns.

Plate the dish

duck liver

unsalted butter

shallots, finely chopped

garlic, minced

cognac

heavy cream

black pepper, freshly ground

ripe bananas, mashed

sugar

baking soda

eggs, beaten

fresh pineapple, diced

lemon juice

water

pink peppercorns

Gather all the ingredients and prepare the vegetables by chopping them as needed.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté the Aromatics

Add the clamshell mushrooms to the skillet and stir-fry for about 2-3 minutes until they are tender.

Cook the Mushrooms

Add the cooked rice and LYC kimchi to the skillet. Stir well to combine all the ingredients, breaking up any clumps of rice.

Add Rice and Kimchi

Pour in the soy sauce and sesame oil, and mix everything together. Season with salt and pepper to taste.

Season the Rice

Stir in the chopped green onions and cook for an additional 1-2 minutes, allowing everything to heat through.

Finish with Green Onions

Remove from heat and serve the fried rice hot, topped with cured egg yolks.

Cooked rice

LYC kimchi

Clamshell mushrooms

Cured egg yolk

Vegetable oil

Green onions, chopped

Sesame oil

Salt and pepper

Season the pork shoulder chops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chops for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.

Season and Sear

In the same skillet, add the chopped onion and sauté until translucent. Add the diced apples, brown sugar, apple cider vinegar, ground cinnamon, and salt. Cook over medium heat for about 15 minutes, until apples are soft. Set aside.

Cook the Chutney

In a small saucepan, toast the mustard seeds over medium heat until they start to pop. Add the chicken or vegetable stock and simmer for 10 minutes. Stir in butter until melted and smooth.

Make the Jus

On a plate, place a pork shoulder chop, top with apple chutney, and drizzle with mustard seed jus. Garnish with chopped pistachios. Serve alongside a salad of Castelfranco lettuce dressed with olive oil, lemon juice, salt, and pepper.

Combine and Serve

Pork shoulder chop

Apples, peeled and diced

Onion, finely chopped

Brown sugar

Apple cider vinegar

Ground cinnamon

Pistachios, shelled and chopped

Castelfranco lettuce, torn

Lemon juice

Mustard seeds

Chicken or vegetable stock

Season swordfish fillets with salt and pepper. Dredge each fillet in flour, shaking off excess, then dip in beaten eggs, and finally coat in panko breadcrumbs.

Season and Dredge

Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded swordfish fillets for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Baked Hawaii

Banana Cream Tart

Fried Game Hen

Hunnybee Empanada

Duck Liver Mousse

Fried Rice

Pork Shoulder Chop

Swordfish Katsu

Monterey Squid

Imperial Wagyu Ribeye

Red Endive

Yacht Dog Katsu

Shaved Pig Head

Fried Oyster

Petrale Sole

Mom’s Mochi

Ukoy

Local Halibut Poke

Rendang Curry

Tuna Poke