Hawaiian Kampachi Recipe

Name: Roy's Waikikis HAWAIIAN KAMPACHI Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 100 g Ogo seaweed; 60 ml Rice vinegar; 60 ml Water; 1 tsp Salt; 10 pieces Cracker base; 300 g Tomatoes; 50 ml Olive oil; 1 handful Kiawe wood chips (for smoking); 10 g Fresh basil; 1 tbs Lemon juice; 1 tsp Salt; 1 tsp Black pepper; 200 g Ulu (breadfruit); 30 g Butter; 1 piece Onion, finely chopped; 100 ml Cream; 1 handful Kiawe wood chips (for smoking); 1 tsp Salt

Inspired by Roy's Waikiki

Time1h 30m

Serves4

PICKLED OGO CRACKERS | KIAWE SMOKED TOMATO SAUCE VIERGE | KIAWE SMOKED ULU SOUBISE

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Ingredients

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Pickled Ogo Crackers

3 1/2 oz (100 g) Ogo seaweed

1/4 cup (60 ml) Rice vinegar

1/4 cup (60 ml) Water

1 tsp Celtic sea salt

10 pieces Cracker base

Kiawe Smoked Tomato Sauce Vierge

10.6 oz (300 g) Tomatoes

3 3/8 tbsp (50 ml) olive oil

1 handful Kiawe wood chips (for smoking)

1/3 oz (10 g) Fresh basil

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

Kiawe Smoked Ulu Soubise

7.05 oz (200 g) Ulu (breadfruit)

1.06 oz (30 g) Butter

1 piece Onion, finely chopped

0.42 cup (100 ml) Cream

1 handful Kiawe wood chips (for smoking)

1 tsp Celtic sea salt

Method

Pickled Ogo Crackers

Prepare the Pickled Ogo

In a bowl, combine rice vinegar, water, and salt. Add the Ogo seaweed and let it marinate for at least 30 minutes.

Prepare the Crackers

Place the cracker base on a serving plate. Top each cracker with a piece of pickled Ogo.

Kiawe Smoked Tomato Sauce Vierge

Smoke the Tomatoes

Place tomatoes in a smoker with kiawe wood chips for about 30 minutes until smoked.

Make the Sauce Vierge

Blend the smoked tomatoes with olive oil, fresh basil, lemon juice, salt, and black pepper until smooth. Adjust seasoning as needed.

Kiawe Smoked Ulu Soubise

Prepare the Ulu

Steam or boil the ulu until tender. Allow it to cool.

Make the Soubise

In a pan, melt butter and sauté the chopped onion until translucent. Add the cooked ulu and cream, blending until smooth. Smoke the mixture with kiawe wood chips for about 10 minutes.