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Blue Zones Project - Hawaii Blog

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3 min read

Molokai Sweet Potato Hash and Ulu Power Bars

Dec 11, 2017 2:53:36 PM

Two Simple & Delicious Recipes by Chef Jake Belmonte

In the mood for something savory? Learn how to make these simple and delicious dishes by Chef Jake Belmonte, Chef Instructor at Maui Culinary Academy, University of Hawaii Maui College. Chef Jake Belmonte is also a volunteer cooking demo instructor and a co-chair of the restaurant sector for Central Maui. Enjoy!
Chef Jake Belmonte, Chef Instructor at Maui Culinary Academy, University of Hawaii Maui College

Molokai Sweet Potato Hash
Molokai Sweet Potato Hash

Ingredients
2 cups sweet potato, peeled, cut into 1/2 inch pieces
1/4 cup vegetable oil
2 large onions, cut into 1/2 inch pieces
3 tbsp maple syrup or coconut syrup
2 tsp ground cinnamon
salt & pepper, to taste

Directions
Scrub potatoes under running water. Peel and dice into ½-inch cubes. Parboil potatoes until cooked through, but not mushy. Drain and set aside to cool slightly. Heat vegetable oil in a large sauté pan. Sauté diced onions until golden brown. Mix in sweet potatoes, maple syrup, and cinnamon. Toss to coat well. Season with salt and pepper and serve.

Ulu Power Bars
Ulu Power Bars

Ingredients
2 cups breadfruit, cooked and diced small
1 1/4 cups macadamia nuts, finely minced
1/2 cup dates, finely minced
1 cup unsweetened coconut, shredded fine
1/2 cup cranberries, chopped
1 tsp fresh ginger, grated
1/8 tsp salt

Directions
Scrub breadfruit under running water then bake breadfruit whole with skin at 350°F for 45-50 minutes, until skin is brown and soft. Chill in a refrigerator overnight. Peel breadfruit and dice small. Set aside. Process macadamia nuts and dates in food processor, until finely minced. In large bowl, mix together macadamia nuts and date mixture with coconut, cranberries, ginger, and salt. Mix well. Add breadfruit. Lightly oil the bottom of a baking sheet pan (9-1/2” X 13”). Pat down a 1/2 inch layer of breadfruit mixture on the pan. Cover with plastic wrap or parchment paper. Roll with rolling pin to pack. Cover the whole pan well with plastic wrap. Chill in a refrigerator until firm. Cut into rectangular bars and enjoy!

 

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