What's Cooking Hawaii Season 2 Episode 3 - KFVE, K5-Hawaii News Now, Local Programming

October 16, 2013

What's Cooking Hawaii Season 2 Episode 3

Mashed Kabocha  w/ Lemongrass Coconut Curry Sauce & Spicy Green Beans 

4 C Kabocha, cubed in 1" pieces

1 C coconut milk

2 tsp. curry powder (I like Kaiulani brand)

1 stalk lemongrass, mashed


2 C green beans, sliced thin

1 T toasted sesame oil

1 T coconut, macadamia nut or other light oil

1 T tamari

1 tsp. garlic, minced

2 tsp. ginger, minced

1 chili, ribbed and seeded

sea salt to taste

1-2 T cilantro, minced

Cook kabocha until soft and mash; adding some cooking water or coconut milk to get desired consistency.  Place in serving bowl.

In small skillet, whisk in curry powder, add lemongrass to coconut milk and simmer covered for 5 minutes or so. Add a pinch of salt (to taste) and discard the lemongrass.  Drizzle over kabocha.

Bring a pot of water to a boil and blanch the green beans to your liking (2-4 minutes).  Cool down in ice bath or place in refrigerator for a few minutes.  Place in bowl.

Heat the two oils, tamari in a medium skillet and add in the ginger, garlic and chili and cook lightly until garlic starts to lightly brown.

Take out chili. Toss with green beans.  Place on top of coconut

Sauce and garnish w/ minced cilantro.

Confetti Corn Chowder


1-2 T light oil

1/2 C onion, chopped fine

1/2 C carrot, peeled and chopped fine

1/2  C zucchini, chopped fine   (* reserve 1 T) 

1/2 C c Anaheim or red pepper , chopped fine (* reserve 1T)

4 cobb of corn with kernels cut off  (~ 3 C corn)  (* reserve 1T)

1 bay leaf

2-3 C water to cover

~2  C  unsweetened almond milk

2 T minced chives (*reserve 1 T)

1/4  C fresh basil, jullienned  (*reserve 1 T)

1/2 - 1 tsp salt

1/4 tsp. pepper


*Garnish options:  (zucchini, pepper, corn, chives, basil)

Heat oil in a soup pot. Add the onion and carrot; saute over medium heat until golden. Add the zucchini and Anaheim pepper , corn and saute a few minutes until crisp tender.  Add bay leaf and enough water to just cover vegetables and bring to a boil.  Reduce heat and cover with lid and simmer gently for 15-20 minutes or until the vegetables are tender.  Add in chives and basil. Season with salt and pepper.

Puree half of the soup and add back into the pot.  

This will make the soup creamy.

Add almond milk as needed to create desired consistency.

Garnish each serving bowl w/ reserved items.


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