Papahana Kuaola – Keoni Kuoha & Kealoha Domingo - Saleta Hoio
Kealoha Domingo and Keoni Kuoha joined us in the kitchen with some ono dishes that I wish I could have at this moment. Hawaiian food has to be one of my favorite cravings next to Japanese and these guys didn't disappoint. Representing Papahana Kuaola, they used some of the aina’s bounty in our kitchen to cook up their version of saleta hoio.
2 cups hoio (fern shoots), cleaned, blanched and cut into 2” pieces
1 sweet Maui onion, sliced thin
2 cups cherry tomatoes, quartered
4 cups water, boiling
4 cups iced water
1 cup tamari
1 cup organic Hawaiian honey
1/2 cup sesame seed oil
1/4 cup kai n?oi
In a pot, bring water to a boil and turn off heat. Blanch hoio in hot water for about 30 seconds and then immediately immerse in iced water. Drain and dry. Combine sauce ingredients and mix thoroughly making sure honey is dissolved completely. In a bowl, combine hoio, tomato and onion with dressing and serve chilled.