Fresh Buzz

Home Cooking with Foodland: Episode 6

Join Chef Keoni in his home kitchen as he demonstrates how to make Pork Adobo, Crispy Brussels Sprouts and a Tomato Onion Salad.

 

 

Ingredients (Serves 4):

Pork Adobo

  • 1 tablespoon Vegetable oil
  • 2 pounds Pork belly or pork butt, sliced into 1 inch chunks
  • 1 head Garlic, sliced in half longways
  • ¾ cup Distilled vinegar
  • ¾ cup Shoyu
  • ¾ cup Water or chicken stock
  • 10 Black peppercorns
  • 5 Bay leaves


Crispy Brussels Sprouts

Home Cooking with Foodland: Episode 5

Join Chef Keoni in his home kitchen for Father's Day grilling! He demonstrates how to make Pulehu Chicken Drumsticks, Grilled Rib Eye and Local Style Elote.

 

Ingredients (Serves 4):

Pulehu Chicken Drumsticks

  • 8 pieces Chicken drumsticks
  • Hawaiian Salt or your favorite pulehu seasoning, as needed

Grilled Rib Eye

  • 2 boneless Rib Eye Steaks, 1 inch thick
  • Hawaiian Salt or your favorite pulehu seasoning, as needed

Local Style Elote

Home Cooking with Foodland: Episode 4

Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Skin Salmon with Citrus Ponzu, Choi Sum and a Quick Cucumber Namasu

 

Ingredients (Serves 4):

  • 3 tablespoons Neutral-flavored Oil (like Vegetable, Grapeseed or Peanut), plus more as needed
  • 1 ½ lbs. Salmon filet, Skin on
  • Salt and Pepper, as needed
  • 1 Lemon
  • 1 Lime
  • 1/8 cup Shoyu or Tamari
  • 1/8 cup Mirin

Quick Cucumber Namasu:

Home Cooking with Foodland: Episode 1

Join Chef Keoni in his home kitchen as he demonstrates how to make Kalua Pork Potato Hash and "Leftover" Fried Rice and Eggs.

Ingredients (Serves 4):

Kalua Pork Potato Hash:

  • 6 oz. Kalua Pork (store bought, or make your own with our recipe at Foodland.com)
  • 2-3 Russet Potatoes (peeled, cooked and roughly mashed)
  • 1 small Round Onion
  • 1 Egg
  • Salt and pepper to taste


“Leftover” Fried Rice:

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