A refreshing drink with a burst of tamarind flavor.

Tajin Tamarind Drink

Spicy fermented vegetables, a great side dish.

Kim Chi

A refreshing salad made with green papaya.

Green Papaya Salad

Flavorful chicken marinated and grilled to perfection.

Irie Chicken

A fresh salad topped with seared ahi, bursting with flavor.

Seared Ahi Salad

A simple mixed green salad with dressing.

Green Salad

Kailua Pork Fries

Tender duck confit served with a side of your choice.

Duck Confit

Succulent shrimp sautéed in garlic, served with sides.

Garlic Shrimp

In a bowl, soak the tamarind pulp in 2 cups of warm water for about 30 minutes. Once softened, mash it with your hands to extract the juice and then strain it through a fine sieve to remove any solids.

Prepare the Tamarind

In a large pitcher, combine the strained tamarind juice, remaining 2 cups of water, sugar, lime juice, and Tajin seasoning. Stir well until the sugar is completely dissolved.

Mix Ingredients

Add ice cubes to the pitcher or serve the drink over ice in individual glasses. Garnish with a sprinkle of Tajin on top if desired.

Serve

Tamarind pulp

Water

Sugar

Tajin seasoning

Lime juice

Ice cubes

Cut the Napa cabbage in half lengthwise and then into quarters. Rinse under cold water and sprinkle salt between the leaves. Place in a large bowl and let it sit for 2 hours, turning occasionally.

Prepare the Cabbage

While the cabbage is salting, julienne the Korean radish and carrots. Chop the green onions. Set aside.

Prepare the Vegetables

In a blender or food processor, combine garlic, ginger, gochugaru, fish sauce, and sugar. Blend until you have a smooth paste.

Make the Spice Paste

Once the cabbage has softened, rinse it thoroughly to remove excess salt and drain well. In a large mixing bowl, combine the cabbage, radish, carrots, green onions, and spice paste. Mix well using your hands (wear gloves) until all vegetables are coated.

Combine Ingredients

Transfer the mixture into a clean glass jar, pressing down to remove air pockets and leave some space at the top for fermentation.

Pack the Kimchi

Seal the jar and leave it at room temperature for 1-5 days, depending on your preferred level of fermentation. Check daily and release any gas buildup.

Ferment

Once fermented to your liking, store the kimchi in the refrigerator. It can be eaten immediately but tastes better after a few days.

Refrigerate

Napa cabbage

Korean radish (mu)

Carrots

Green onions

Garlic cloves

Ginger

Korean red pepper flakes (gochugaru)

Fish sauce

Salt

In a large mixing bowl, combine the shredded green papaya, shredded carrot, halved cherry tomatoes, and cut green beans.

In a small bowl, mix together lime juice, fish sauce, sugar, and minced garlic until well combined.

Make the Dressing

Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning to taste.

Combine Salad and Dressing

Top the salad with chopped cilantro and crushed roasted peanuts before serving. Enjoy!

Garnish and Serve

Green papaya, shredded

Carrot, shredded

Cherry tomatoes, halved

Green beans, cut into 1-inch pieces

Fresh cilantro, chopped

Roasted peanuts, crushed

In a large bowl, combine olive oil, lime juice, minced garlic, grated ginger, brown sugar, soy sauce, thyme, salt, black pepper, and red pepper flakes. Mix well to create a marinade.

Marinating the Chicken

Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Adding Chicken

Preheat the Grill

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

Grilling the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute.

Rest and Serve

chicken thighs

olive oil

lime juice

garlic cloves, minced

fresh ginger, grated

brown sugar

soy sauce

thyme, fresh or dried

salt

black pepper

red pepper flakes

Season the ahi tuna steak with salt, pepper, and a tablespoon of olive oil. Heat a skillet over medium-high heat and sear the tuna for 1-2 minutes on each side for rare, or longer if desired.

Prepare the Ahi Tuna

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion. Drizzle the remaining olive oil and soy sauce over the salad and toss gently to combine.

Assemble the Salad

Once the tuna is seared to your liking, remove it from the skillet and let it rest for a minute. Slice the tuna thinly.

Slice the Ahi Tuna

Top the salad with the sliced ahi tuna, sprinkle with sesame seeds, and serve immediately.

Ahi tuna steak

Mixed greens (arugula, spinach, romaine)

Cucumber, sliced

Avocado, sliced

Red onion, thinly sliced

Olive oil

Soy sauce

Sesame seeds

Salt and pepper

Wash and chop the Romaine lettuce, spinach, cucumber, cherry tomatoes, and red onion. Grate the carrot.

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

In a large bowl, combine the chopped vegetables and toss them gently.

Combine Salad

Drizzle the dressing over the salad and toss until the veggies are evenly coated.

Dress the Salad

Divide the salad into serving plates and enjoy!

Romaine Lettuce

Spinach

Cucumber

Cherry Tomatoes

Red Onion

Carrot

Olive Oil

Lemon Juice

Black Pepper

Preheat your oven to 300°F (150°C). Rub the pork shoulder with liquid smoke and sea salt. Wrap the seasoned pork in banana leaves or aluminum foil, ensuring it is tightly sealed. Place in a roasting pan and cook for 6-8 hours until tender.

Prepare the Kalua Pork

While the pork is cooking, prepare the fries according to the package instructions. Typically, this involves preheating the oven or deep fryer and cooking the fries until golden brown and crispy.

Cook the Fries

Once the pork is done, shred it using two forks. Place the hot fries on a serving plate and top generously with the shredded kalua pork. Optionally, sprinkle with Hawaiian salt and serve immediately.

Assemble the Dish

Pork shoulder

Liquid smoke

Sea salt

Hawaiian salt (optional)

Banana leaves (or aluminum foil)

Rub the duck legs with salt, crushed garlic, thyme, and black peppercorns. Let marinate in the refrigerator for at least 24 hours.

Prepare the Duck

After marination, rinse the duck legs under cold water to remove excess salt. Pat dry with paper towels.

Rinse and Dry

In a large oven-safe pot or Dutch oven, melt the duck fat over low heat. Add the duck legs, ensuring they are fully submerged in the fat.

Cook Duck Legs

Cook the duck legs on low heat for about 2 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Confit the Duck

Remove the pot from heat and let it cool. Store the duck legs in the fat in the refrigerator for up to 1 month.

Cool and Store

Duck legs

Thyme

Duck fat

Black peppercorns

Ensure shrimp are peeled and deveined. Mince garlic and chop parsley.

Prepare the Ingredients

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1-2 minutes).

Sauté the Garlic

Add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side until shrimp are pink and cooked through.