Camp Kau Kau Day 1
Day one of Camp Kau Kau’s culinary focus was on the foods introduced to the islands by Polynesians. With recipes like steamed sweet potato, Kalua pig and cabbage and Haupia!
Side Dish- Steamed 'Uala (Sweet Potatoes)
Prep Time:5 min
Cook Time: 35min
Servings: 4
Adapted from-Kitchen Girl
Ingredients:
2 pounds Okinawan sweet potatoes (or as many as you can fit)
2 cups water
Equipment:
8-quart Instant Pot
Trivet for Instant Pot (optional)
Measuring cups
Tongs
Chef’s Notes:
Sweet Potatoes are a Canoe Crop used by Native
It is still an important part of Hawaii’s food culture.
Directions:
Wash the Sweet Potatoes- Wash sweet potatoes under cold running water. Scrub gently but firmly to remove dirt and rinse.
Set Up the Instant Pot- Place a trivet in the Instant Pot. Stack the Okinawan sweet potatoes on the trivet. Pour 2 cups of water into the pot.
Cook the Sweet Potatoes- Close and lock the lid. Turn the pressure valve knob to the "Sealing" position. Pressure cook on HIGH, using the following times: - Small (8-12 ounces): 10 minutes, -Medium (12-16 ounces): 15 minutes, - Large (16+ ounces): 20 minutes
Release the Pressure- When the cooking time is up, let the Instant Pot sit for 10 minutes (AKA natural pressure release). After 10 minutes, carefully release any remaining steam by turning the pressure valve to "Venting."
Check for Doneness- Open the lid and test the potatoes with a sharp knife. If they are not soft enough, cook them for another 2-3 minutes as needed.
Serve- Use tongs to take the sweet potatoes out of the Instant Pot. Slice into rounds as a side dish and serve warm.
Main Dish-Kalua Pig & Cabbage
Prep Time: 30min
Cook Time: 90min
Adapted from -Simple Happy Foodie, 365 days of clow cooking
Ingredients:
2 lbs pork shoulder, cut into 2-3 pieces
2 tsp sea salt
2 tsp hickory or mesquite flavored liquid smoke
1 small cabbage, quartered, cored, and cut into ½ inch thick slices
Equipment:
Instant Pot with Pressure Cooker Lid
Trivet
Tongs
Measuring spoons
Forks
Bowl for shredding pork
Chef’s Notes:
If using more than 2 lbs of pork shoulder, adjust the other ingredients accordingly (1 tsp sea salt and 1 tsp liquid smoke per pound of meat). Cook in an Instant Pot for 30 minutes per pound of meat. If meat is still tough to shred, pressure cook for an additional 15-20 minutes.
Pro Tip:
Wrap the pork in banana leaf and then ti leaf before addding to the instant Add ti leaf to the instant pot above the pork to add more flavor.
Directions:
Place a trivet in the Instant Pot and pour two cups of water into the bottom (for an 8-quart Instant Pot).
Put the pork shoulder on the trivet. Rub it with sea salt and liquid smoke.
Close the lid and set it to sealing. Pressure cook on HIGH for 60 minutes, then let it naturally release.
When the pin drops, carefully open the lid.
Using tongs, remove the trivet from the pot. Shred the pork with forks.
Mix the cabbage in with the pork. Close the lid and set it to sealing. Pressure cook on HIGH for 1 minute and then do a quick release of pressure. Serve hot.
Dessert-Haupia (Coconut Pudding)
Prep Time: 5 min
Cook Time: 2 hr 10 min
Servings: 16 squares
Adapted from- Keeping it Relle Haupia
Ingredients:
½ cup water
⅓ cup cornstarch
¼ cup granulated sugar
1 can of coconut milk (13 oz)
Equipment:
Instant Pot or Saucepan
Measuring Cups and Spoons
Mixing Bowl
Whisk
8×8 inch Pan
Non-Stick Cooking Spray
Spatula or Spoon
Ladle
Knife
Refrigerator
Pro Tips:
Stir constantly while heating to prevent the coconut milk from burning and to ensure the cornstarch mixture is evenly distributed.
For a smoother texture, strain the mixture through a fine sieve before pouring it into the pan to remove any lumps.
Directions:
Prepare the Pan- Lightly grease an 8×8 inch pan with non-stick cooking spray and set aside.
Mix Dry Ingredients- In a medium mixing bowl, combine ½ cup of water, ⅓ cup of cornstarch, and ¼ cup of sugar. Whisk until well combined. Set aside.
Heat Coconut Milk- Turn stove to medium heat (Instant Pot: "Sauté" on "High” by pressing the sauté button twice). Pour the coconut milk into the pot. Stir frequently and heat until the coconut milk just starts to bubble.
Combine and Thicken- Add the cornstarch mixture to the pot with the hot coconut milk. Continue to stir constantly until the mixture thickens and resembles pudding, about 5-10 minutes. Turn off the stove (press "Cancel" on Instant Pot).
Cool and Set- Pour the haupia mixture into the prepared pan. Allow it to cool to room temperature. Once cool, place the pan in the refrigerator to set for about 2 hours, or leave it overnight.
Serve- Once set, cut the haupia into squares and enjoy.