Last week the family and I went to Hawaii! What a gorgeous state! In fact, It is what I think heaven must look like. Beautiful mountains with gorgeous blue waters surrounding it on every side. As if the topography was not enough then there is the flora and fauna. Large blossoms, flowers, and oversized palms flank the roads on every side. It is simply breathtaking. I cannot say enough about the incredible animals. We happened to be traveling during whale season. Looking out from our room we saw whales jumping out of the water like a Met Life commercial all of the time. On our snorkel trips we had wild green turtles swim up to as us as well as a pod of wild dolphins. Quite simply this was a dream trip for me and my family.
Photo by Ava Nelson
After all of that fun in and out of the water, we dove into the Hawaiian cuisine. Fresh fish, dishes served with a strong Asian flair as well as fresh fruit sauces and salsas served with every meal. Amazing food…so, I am going to share some of my favorite dishes with you. That is the best part of vacation. Bringing home recipes so you can always have a taste of your favorite travels.
Taste of Hawaii Salsa
1 pineapple, cubed
1 papaya, cubed
2 mangoes, cubed
1/4 cup macadamia nuts, chopped
2 tablespoon shredded coconut
Juice of one lime
1 tablespoon agave nectar
Fresh cilantro
1/4 cup Red onion, chopped
Place all of the ingredients in a bowl and toss together. Season with salt to taste and serve with your favorite chips.
Easy Kimchee
2 heads Napa Cabbage, rough chopped
1 daikon radish, shredded
1 bunch green onions, rough chopped
4-6 cloves garlic, chopped
2 inch piece ginger, grated
1/4-1/2 cup Korean red chili powder
3-4 tablespoons sea salt
2 tablespoons fish sauce
Place the cabbage in a large bowl and sprinkle with the salt. Put the mixture in a strainer and set over a bowl to collect the water. Allow this to sit for 2-3 hours.
Put the cabbage back in a large bowl and then add all of the rest of the ingredients and work together with gloves on your hands! Place the kimchee in sterilized mason jars and set on the counter for 2-7 days. Take the tops of the lids every few days to release the gases that will form. Place in the fridge once the fermentation is complete to store for future use!