Camp Kau Kau Day 3
Day three of Camp Kau Kau’s culinary focus was on the foods introduced to the islands by Filipino immigrants. With recipes like Pinakbet, Chicken Adobo and Banana Lumpia!
Side Dish-Pinakbet
Prep Time: 30min
Cook Time: 30min
Servings: 4
Adapted from-Serious Eats
Ingredients:
Kosher salt
2 Tbsp vegetable oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
2 medium tomatoes (about 8 ounces), cored and chopped
1/4 cup miso paste*
2 cups chicken broth (2 cups water + 1 Tbsp Chicken “Better than Bouillon”)
1 small sweet potato (about 8 ounces), washed, quartered, and cut into 1/4-inch slices
8 ounces Chinese long beans or green beans, stem ends trimmed and beans cut into 2-inch lengths
1 medium Japanese eggplant, halved lengthwise, and cut into 1/2-inch-thick slices
8 ounces okra, caps trimmed, pods cut in half on a bias
Chef’s Notes:
*Miso paste is substituted for the traditional bagoong, which may be used instead if desired.
Bitter melon is omitted to improve palatability for new tasters.
Kabocha can substitute for sweet potato.
Directions:
Set Instant Pot to Saute on High. Heat oil over medium heat until shimmering. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until translucent, about 5 minutes.
Add tomatoes and cook, stirring occasionally, until they’ve softened and released their liquid, about 5 minutes.
Add bagoong and stir until well incorporated, about 1 minute.
Add broth. Set Instant Pot to Saute on More and bring to a boil over high heat. Reduce heat and simmer (set to Saute on Less).
Add sweet potato and green beans. Cook uncovered until vegetables are tender enough to be pierced with a knife, but not completely cooked through, about 5-10 minutes.
Add eggplant and okra to the pot. Continue to cook uncovered until all vegetables are tender and completely cooked through, about 10-20 minutes. Season with salt to taste.
Transfer to individual serving bowls and serve immediately with white rice.
Main Dish- Chicken Adobo
Prep Time: 15min
Cook Time: 45min
Servings: 4-6
Adapted from- Recipe Tin Eats, Hawaiian Electric, and 365 Days of Crockpot
Ingredients:
Chicken and Marinade:
3 lbs bone-in chicken thighs or 2 lbs boneless chicken thighs
½ cup soy sauce
½ cup white vinegar
3 dried bay leaves
¼ cup brown sugar
2 Tbsp black peppercorns
For Cooking:
2 Tbsp oil (vegetable, canola)
1 large onion, diced
6 garlic cloves, minced
For Serving:
Cooked white rice
4 green onions, sliced
Equipment:
Instant Pot and lid
Measuring cups
Measuring spoons
Knife
Cutting mat
Garlic press (optional)
Directions:
Combine marinade ingredients and chicken thighs in a large bowl. Cover and marinate in the refrigerator for at least 20 minutes, up to 24 hours.
Set Instant Pot to Saute on High and add oil.
When oil is hot, add onions and cook until beginning to brown, stirring frequently to prevent burning, about 10 minutes.
Add garlic and cook for another minute.
Add the chicken, cover with glass lid, and bring to a boil.
Press cancel, remove glass lid, and set Instant Pot to Saute on Low. Simmer uncovered for 30 minutes, turning the chicken thighs over halfway through cooking.
For a thicker sauce, remove the chicken once it is cooked and set aside. Saute on HIGH and cook the sauce, stirring frequently, until it reaches syrup consistency. Add chicken back into the sauce when it’s ready and coat it with the glaze.
Serve over hot rice garnished with sliced green onion.
Dessert - Air Fryer Banana Lumpia
Prep Time: 10min
Cook Time: 38 min
Servings: 4-6
Adapted from- Onolicious Hawaii
Ingredients:
6-8 apple bananas, cut in half lengthwise
1 package of lumpia wrappers
¼ cup of brown sugar
Vegetable or canola oil
Equipment:
Instant Pot, Air Fryer Lid, Lid Protector (to set down lid), Air Fryer Basket, and Air Fryer Basket insert (for 2nd layer)
Tongs
Pastry brush
Small bowl or container for holding oil for pastry brush
Directions:
Cut bananas in half lengthwise.
Carefully peel a lumpia wrapper off the stack and lay on the cutting mat. For square wrappers, lay in a diamond shape (corners pointed north, south, east, west)
Place banana half lengthwise, slightly below the center of the lumpia wrapper.
Sprinkle the banana with brown sugar.
Tightly wrap banana in wrapper like a burrito (bottom corner first, then sides, then rolled up). Set aside, seam side down (look at wrapper package for visual). Wrap remaining banana.
Use a pastry brush to coat all sides of the lumpia in oil.
Using air fryer basket and basket insert, place two layers of lumpia in air fryer not touching (three lumpia per layer)
Air fry at 400 degrees for 6 minutes or until crispy and browned. Using tongs, remove to a heat-safe plate or bowl. DO NOT TOUCH any parts of the air fryer basket with bare hands - use a heat proof glove.
Note: The bottom layer of the air fryer does not always get as browned. You may wish to cook the bottom layer for an additional 3 minutes to reach the right color. The first batch doesn’t brown as quickly as later batches.