Sam Choy's Bounty of Breadfruit Recipes
While we’re on the subject of ‘ulu—breadfruit—I thought I’d share Sam Choy’s recipes from the Breadfruit Festival. He was so generous about handing them out that I doubt he’d have a problem with me posting them here, but, if you do, Sam, let me know, and I’ll pull them down. And for those of you who are on or visiting Hawaii (Big) Island soon, here’s a recap of my visit to Sam’s newest restaurant in Keauhou
Seafood ‘Ulu Salad with Banana and Okinawan Sweet Potato
2 mature, firm ‘ulu
3 sweet potatoes
1 sweet Maui onion
2 stalks celery
2 hard boiled eggs
½ cup mayonnaise
1 cup calamari (poached)
1 cup shrimp (poached)
Salt, pepper chili to taste
Bananas to garnish
1. Cut ‘ulu and sweet potato into bite-size pieces and steam until soft, about 20-25 minutes. Cool and dice.
2. Dice small the sweet Maui onion and celery.
3. Grate hardboiled eggs with a food grater
4. Mix all ingredients together in a mixing bowl, fold in the poached seafood.
5. Season with salt, pepper and chili to taste.
Serves 4-5 people. Enjoy!
Hawaiian Style ‘Ulu Chowder
1 cup bacon, diced
1 cup onions, diced
1 cup celery, diced
1 cup mature, firm ‘ulu, diced and steamed
1 cup sweet potato, diced and steamed
1 quart chicken stock
1 quarter heavy cream
Roux: 4 oz. flour and 4 oz. whole butter (melted)
2 cups island fresh fish, diced and poached
Salt and pepper to taste
1. Cook the bacon first, then add the onions and celery to the pan. Saute until translucent.
2. Add the ‘ulu and sweet potato, sauté for another minute.
3. Pour in the chicken stock and simmer for 5 minutes.
4. Whisk in heated heavy cream and simmer for another 5 minutes.
5. Incorporate roux gradually, stirring continuously to prevent lumps.
6. Bring to a boil.
7. Fold in the poached fresh fish.
8. Season to taste with salt and pepper.
Serves 4 – 5 people. Enjoy!