Page 3 - Hawaii Island MidWeek - Aug 4 2021

This Dish Takes The Cake
ylun Pang grew up in Hawaiʻi enjoy- well as developing the concept for the resort’s ing the freshest island ingredients in his signature restaurant, Kō.
family’s Chinese kitchen. Tylun has a commitment to buying local
AUGUST 4, 2021
HAWAI‘I ISLAND MIDWEEK 3
Today, he leads the culinary programs at produce and supporting Maui agriculture. This Fairmont Kea Lani in Wailea, Maui, oversee- week, he highlights many of those ingredients ing the luxury resort’s five dining venues, as in a dish he calls Mauka Harvest Cake Noodle.
LANAI
You can now watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 chan- nels 10 and 1012, as well as nationwide via LifeStyle Net- work, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Ha- waiian Style” airs in over 43 million homes worldwide. Get this free local recipe along with thousands of others online at cookinghawaiianstyle.com.
Dish Ingredients:
• 1/4 cup Kula onion, diced into 1-inch pieces
• 8 Hāmākua ali‘i or shiitake mushrooms, stems removed, sliced
• 1/4 cup Otani Farms rainbow carrots, cut into 1/8-inch round slices • 1/4 cup zucchini, cut into 1/4-
inch round slices
• 1 cup baby bok choy, cut into
1-inch pieces
• 1/4 cup red bell pepper, diced
into 1-inch pieces
• 8 ounces fresh Hong Kong-style
egg noodles
• 2 tablespoons Maui sunflower
oil, plus 2 tablespoons for cooking • 2 cups chicken or vegetable
stock
• 2 tablespoons oyster sauce • 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
Slurry Ingredients:
• 3 tablespoons cornstarch • 1/2 cup water
Directions:
Cut vegetables. Bring pot of water to boil. Boil noodles for 1 minute, and then, drain well. Heat 2 tablespoons of
oil in a wok over medium-high heat. Add drained noodles in the wok to form a cake/pancake. Cook noodles until crisp/brown on bottom. Then, flip and repeat. When cooking is finished, place cake noodle on a cutting board, and cut into serving portions.
Add 2 tablespoons of oil to wok on high heat. Add vegetables and stir-fry for 2 minutes. Next, add chicken stock, oyster sauce, soy sauce, sesame oil, salt and pepper. When contents in wok come to a simmer, mix the water and cornstarch slurry. Stir until sauce thick- ens. Spread vegetables and sauce over crispy cake noodle. Serves 4.
MAUKA HARVEST CAKE NOODLE
(Above) Mauka Harvest Cake Noodle RUBEN CARRILLO PHOTO
(Left) The author and Tylun Pang take a break from cooking to smile for a picture. RYAN SAKAMOTO PHOTO