Malama Learning Center hosts its 2016 culinary fundraising event, Calabash & Cooks, March 12 at Kapolei High School. Students from Campbell, Kapolei, Moanalua, Radford, Waianae and Waipahu high schools will prepare the dishes for the event. Proceeds will advance the center’s mission to bring art, science, conservation and culture together to promote sustainable living in Hawaii.
Tickets are $40 in advance, with discounts for students and children. VIP tickets ($75) include early access, seating in a lounge area, table service and reserved parking.
This week, enjoy some of this year’s featured dishes.
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Kalua Pork & Spinach Won Tons With Tomato & Pineapple Salsa
Julie Morihara-Itagaki, Campbell High School culinary arts program
>> 1-1/2 cups kalua pork
>> 1/2 cup frozen chopped spinach, thawed
>> 1/4 cup minced onion
>> Salt and pepper, to taste
>> 40 won ton wrappers
>> 2 egg whites, slightly beaten
>> 3-4 cups vegetable oil, for deep frying
Salsa:
>> 2 cups small-dice tomatoes
>> 1/2 cup small-dice fresh pineapple
>> 1/2 cup small-dice sweet Ewa or Maui onions
>> 1/2 cup finely chopped green onions
>> Salt and pepper, to taste
Dressing:
>> 1/4 cup small-dice sweet Ewa or Maui onions
>> 1/4 cup apple cider vinegar
>> 1/2 cup sugar
>> 2 tablespoons Dijon mustard
>> 1-1/2 teaspoons salt
>> 1/4 teaspoon black pepper
>> 1 cup vegetable oil
In a skillet, saute pork, spinach and onions. Season with salt and pepper. Cool slightly. Place a scant tablespoon of pork filling in center of each won ton wrapper. Brush edges of wrappers with egg white. Press to seal.
Heat oil to 350 degrees. Fry won tons; keep warm.
Combine salsa ingredients. Combine dressing ingredients. Serve won tons topped with salsa and drizzled with dressing. Makes about 40 won tons.
Approximate nutritional analysis, per won ton with salsa and dressing (not including salt to taste): 110 calories, 8 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 8 g carbohydrate, no fiber, 3 g sugar, 2 g protein
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Lilikoi Crumble With Ice Cream and Macadamia Nuts
Jeff Sampson, Kapolei High School culinary arts program
>> 4 heaping cups fresh pineapple, 1/2-inch dice
>> 2 cups medium-dice bananas
>> 3 tablespoons fresh lilikoi juice
>> 1/4 to 1/2 cup sugar to sweeten
>> 2 eggs, slightly beaten
>> 2 tablespoons minute tapioca (or 2 tablespoons cornstarch)
>> 1/2 teaspoon salt
>> 1/4 teaspoon nutmeg
>> 1 cup flour
>> 1/2 cup brown sugar
>> 1/2 cup quick-cooking oatmeal
>> 1/2 cup butter
Vanilla ice cream, for serving
Chopped and toasted macadamia nuts, for garnish
Preheat oven to 425 degrees. Spray 9-by-11-inch baking dish with nonstick cooking spray.
In large bowl, combine pineapple, banana, lilikoi juice, sugar, eggs, tapioca, salt and nutmeg. Pour into baking dish.
Combine flour, brown sugar and oatmeal. Cut in the butter to create a crumbly mixture. Sprinkle over pineapple mixture. Bake 15 minutes, then lower heat to 350 degrees and bake 25-30 minutes more, until mixture begins to bubble and thicken, and topping is golden.
Serve warm with ice cream and top with macadamia nuts. Serves 6.
Approximate nutritional analysis, per serving (not including ice cream and mac nuts and assuming ¼ cup of sugar used to sweeten lilikoi juice): 520 calories, 18 g fat, 10 g saturated fat, 105 mg cholesterol, 350 mg sodium, 87 g carbohydrate, 5 g fiber, 50 g sugar, 7 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
