Mauli Ola Initiative: Food demo with Chef Chris 

Ingredients:

• 2 pounds cooked kalo, mashed or riced

• 2 Tbsp minced fresh parsley

• 1⁄3 cup canned sweet corn, drained

• 1⁄4 cup AP flour (or your starch of preference)

• To taste salt and pepper

As need Panko breadcrumbs

As need Vegetable Oil

Instructions: 

1. Mash the cooked kalo into a bowl until just smooth but there are still some chunks.

2. Add in the rest of the ingredients and season to taste.

3. Separate the mix into about 2 Tbsp size balls (like a golf ball) and make as many as the mix can (18-21).

4. In a medium to large sauce pot, heat the oil to 350 F

5. In a medium bowl, scatter the breadcrumbs enough to cover 1⁄3 of the bottom. Take each croquette, roll them in the panko, and then press the panko into the croquette so they stick to the surface well. Roll them back into balls if needed. Repeat for all until they are all ready to fry.

6. Prepare a sheet pan or plate with paper towels for the croquettes to rest on and the oil to drain off.

7. Once the oil is at 350F, begin frying the croquettes. They should take about 2-3 minutes or golden brown on the outside. Since the interior contents are cooked you don’t need to worry about heating the interior to a certain temp so cooking to golden brown is perfect.

8. Serve hot with your favorite sauce!

Ingredients:

• 1 shallot finely minced

• 2 Ni’oi (Hawaiian Chili pepper)

• 3 garlic cloves, minced

• 1⁄2 cup Apple cider vinegar

• 1 tsp flaky sea salt, + more to taste

• 1⁄2 cup Finely minced cilantro

• 1⁄4 cup minced flat leaf italian parsley

• 2 tbsp finely minced oregano

• 3⁄4 cup Avocado oil (or extra virgin olive oil)

• To taste salt and black pepper

Instructions: 

1. In a bowl, mix shallot, peppers, garlic, vinegar, and 1 tsp salt and then let sit for 10 minutes. 

2. Add in the remaining ingredients and mash with 2 forks so the herbs get a chance to release into the oil and vinegar. 

3. Season with salt and pepper

4. Proceed to whisk it all up to combine and then set aside to be served.

Ingredients:

• 1 Tbsp +1 Tbsp sesame oil (for eggplant and sweet potato)

• 1⁄2 lb. sweet potato leaf with top tender stem left on (index fingers length)

• 2 tsp Minced garlic

• 1 tsp Salt

• 2 Tbsp water

• 3 long Japanese eggplants

• 1 Tbsp Vegetable oil

• 1 1⁄2 tbsp Fresh ginger, minced

• 1 Tbsp Shiro Miso (white miso)

• 2 Tbsp Mirin

• 2 Tbsp sake

• 1 tsp tsuyu

1. In a large nonstick saute pan, heat 1 Tbsp of sesame oil over medium high heat until lightly smoking. 

2. Add in the garlic and cook until fragrant (about 1 minute) and then add in the sweet potato leaves, water, and salt and cook for about 3 minutes until they are all

wilted and cooked. Set aside in a bowl.

3. Cut the eggplant into a roll cut by rotating the eggplant around so that there is more surface area for it to cook (see below photo)

4. In a small bowl, make the miso sauce by combining the ginger, miso, mirin, tsuyu, and sake. Set aside for later.

5. In the same pan, heat the other 1 Tbsp sesame oil and 1 Tbsp vegetable oil on medium high, and then add in the chopped eggplant and fry them until evenly browned on all sides.

5. Once golden around most of the sides, add in the miso sauce and allow to glaze the eggplant, cooking till the liquid has evaporated.

6. At this point, turn heat down to low and add in the cooked sweet potato leaves and  combine by stirring together.

7. Turn heat off and serve immediately. Garnish with green onion and sesame seeds if desired

Ingredients:

• 15-20 leaves Fresh Mamaki, washed and cleaned

• 4 Fresh liliko’i

• 8-10 Cups Water

Instructions: 

1. Bring the water to a high simmer (NOT boil).

2. Add in the mamaki leaves and allow to steep for 5 minutes and then remove the mamaki leaves.

3. Cut open the liliko’i and then add the seeds into the tea. Allow to steep for another 5 minutes.

4. Remove the seeds if desired and then pour into a pitcher or jug to chill or serve warm if desired!

Ingredients:

• 3 1⁄2 cups water

• 20 fresh hibiscus flowers, deseeded

• 1 1⁄2 cups white granulated sugar

Ingredients: 

1. Bring the water to a boil in a medium stock pot.

2. Add in the hibiscus flowers and steep for 20 minutes at medium.

3. Strain out the flowers and then bring back to a boil and add the sugar. Heat until dissolved (5-10 minutes).

4. Remove from heat and allow to cool down.

5. Serve cool in your favorite teas or sparkling waters for a nice refreshing kick.