Photo courtesy of School Food Services Branch

Photo courtesy of Dana Shapiro

Okinawan Sweet Potato Pie

The provided recipe has been adapted for home use, courtesy of Dana Shapiro at Hawai‘i ‘Ulu Cooperative.

Servings: 12

Ingredients:

Pie Crust

• 3 tablespoons softened butter
• 2 tablespoons granulated sugar
• ⅛ teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 tablespoon water, as needed

Pie Filling

• ½ pound Okinawan sweet potato (1½ cups, mashed)
• 1 large egg
• ¾ cup evaporated milk (6 ounce can)
• 1 tablespoon butter, softened
• pinch of salt (omit if using salted butter)
• ⅓ cup brown sugar
• 2 tablespoons all-purpose flour
• ¾ teaspoons orange juice, fresh squeezed or concentrate
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• pinch of ground cloves or nutmeg

Directions:

Pie Crust

1. Mix butter and sugar on low speed until combined.
2. Add vanilla and increase speed to high; cream for 5 minutes.
3. Add flour, mix on low to combine. Do not over mix. Add water as needed to bring dough together.
4. Lightly coat pan with cooking oil spray or butter.
5. Spread and flatten dough directly in 9-inch cake pan or pie tin. Note that the dough will be soft and delicate and should not be overworked. Dock crust by poking dough several times with a fork.
6. Bake at 375°F in middle rack for 10 to 15 minutes. Edge of crust should appear light brown in color.

Pie Filling

1. Steam, peel and mash sweet potato by hand. Use mixer on medium speed for 3 to 5 minutes until very smooth and free from lumps.
2. Add eggs, milk, butter, salt, brown sugar, flour, orange juice, cinnamon, ginger, and cloves. Mix on medium speed for 3 to 5 minutes until smooth and well blended.
3. Pour pie filling into crust.
4. Bake at 425°F for 15 minutes, reduce to 375°F for 15 minutes until inserted knife comes out clean.
5. Cool and enjoy.

Nutrition Information:

Serving size: 1 piece; 90 calories; 4 g total fat (saturated fat: 2 g); 14 g carbohydrates; 1 g fiber; 1 g protein; 11 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)

Photo courtesy of School Food Services Branch

‘Ulu Beef Stew

Servings: 12

Ingredients:

• 3 tablespoon vegetable oil (for browning the beef)
• 3 pounds boneless stew meat (cut into 1-inch cubes)
• ¾ cup crushed tomato
• ¼ cup tomato paste
• 4 cloves of garlic, crushed
• ½ cup beef base
• ¾ teaspoon black pepper
• 2 tablespoons sugar
• 4 cups water
• 1 tablespoon Worchestershire sauce (optional)
• ½ teaspoon Tabasco (optional)
• 1 medium round onion (cut into bite-size pieces)
• 3 stalks of celery (cut into bite-size pieces)
• 2 medium-sized carrots (cut into bite-size pieces)
• 2 pounds fresh ‘ulu (breadfruit)
• 1 cup water (for the slurry)
• ¼ cup all-purpose flour

Directions:

1. Heat oil in a large pot. Add the stew meat. Cook until the beef is browned on all sides.
2. Add crushed tomato, tomato paste, garlic, beef base, black pepper, sugar and water (optional: Worchestershire sauce and Tabasco).
3. Cover and cook, skimming from time to time, until the beef is half-cooked.
4. Add onions and celery. Cover and continue to cook until the beef tender.
5. Add carrots and simmer, covered, for 15 minutes.
6. Add ‘ulu and simmer until vegetables are tender.
7. Make slurry (mix flour and water) and strain through a sieve to remove lumps.
8. Add slurry to stew and stir constantly until desired thickness is reached. Bring back to a simmer before turning off heat.

Nutrition Information:

Serving size: 10 oz. (excluding rice); 346 calories; 13 g total fat (saturated fat: 5 g); 32 g carbohydrates; 6 g fiber; 26 g protein; 485 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)

Photos courtesy of School Food Services Branch

Sweet & Sour Pineapple Pork

Servings: 12

Ingredients:

• 2 pounds pork butt
• ¾ cup shoyu (soy sauce)
• ¾ teaspoon garlic (granulated)
• ¾ teaspoon fresh ground ginger root
• ⅓ tablespoon black pepper
• 1½ cup distilled vinegar
• ¾ cup brown sugar
• ½ cup pineapple juice
• 1 medium green bell pepper (cut into bite-size pieces)
• ½ medium round onion (cut into bite-size pieces)
• 12 oz. local fresh pineapple
• 1 tablespoon corn starch

Directions:

1. Cut pork into 1½-inch cubes.
2. Preheat oil in pot.
3. Add cut pork.
4. Season with garlic, ginger and black pepper. Cook to golden brown.
5. Mix vinegar, shoyu, brown sugar and pineapple juice.
6. Add mixture to pork.
7. Bring pork with sauce to boil.
8. Turn heat down and simmer until pork is tender, but not overcooked.
9. Add bell peppers, onions, and slurry (mixture of water and cornstarch).
10. Bring to boil to properly thicken sauce.
11. Turn off heat.
12. Stir in cut pineapple.

Nutrition Information:

Serving size: 6 oz. (excluding rice); 293 calories; 17 g total fat (saturated fat: 6 g); 24 g carbohydrates; 1 g fiber; 10 g protein; 668 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)

Photos courtesy of School Food Services Branch

‘Ulu-licious Wraps

Servings: 12

Ingredients:

• 2 pounds pork butt
• 2 ⅛ teaspoon Hawaiian salt
• 1 teaspoon liquid smoke
• ¾ cup + 3 ½ tablespoons water
• 1 pound frozen spinach
• 1 pound ‘ulu (breadfruit)
• 12 pieces (8 inch) tortilla

Directions:

1. Season pork with Hawaiian salt and liquid smoke.
2. Cover with foil.
3. Steam for 6 hours at 350° F degrees.
4. Shred pork.
5. Save liquid from pork.
6. Drain excess liquid from frozen spinach, and heat.
7. Cut breadfruit into ½-inch cubes and steam till fully cooked.
8. Place pork and spinach into tortilla and top with breadfruit.
9. If you are pre-wrapping burrito, heat after wrapping. If serving open faced, heat prior to assembling.

Nutrition Information

Serving size: 1 wrap; 366 calories; 20.4 g total fat (7.4 g saturated fat); 28.5 g carbohydrate; 4.4 g fiber; 15.3 g protein; 718 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)

Photos courtesy of School Food Services Branch

Uncle Jeff’s Papaya Bread

Servings: 12

Ingredients:

• 7 ⅛ ounces all-purpose flour
• ⅛ teaspoon baking powder
• ¼ ounce baking soda
• ⅛ teaspoon salt
• ¼ ounce cinnamon
• 1 large egg
• 4 ⅞ ounces vegetable oil
• 2 teaspoons vanilla extract
• 1 medium-sized fresh papaya
• 9 ⅝ ounces sugar

Directions:

1. Measure and weigh out ingredients. Sift all dry ingredients. Set aside.
2. Combine sugar, eggs, oil and vanilla extract in mixing bowl. Beat with electric mixer on medium speed for seven minutes. Reduce speed to low and add papaya.
3. Once well-mixed, add dry ingredients and mix for one minute on low speed.
4. Pour batter into bread pan.
5. Bake at 350° F for 30 to 45 minutes.

Nutrition Information:

Serving size: 1 piece; 254 calories; 12 g fat (2 g saturated); 39 g carbohydrate; 2 g fiber; 3 g protein; 92 mg sodium.

(Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods of preparation, origin, and freshness of ingredients, etc. Value of the menu item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation or warranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document is for informational purposes only. No information, services or materials offered shall be construed as or understood to be medical advice or care.)