Sponsored by Hawaii Gas
This week on Inspired Kitchen, meet Hunter Gentry, an aspiring culinary chef. He’s been in the kitchen since he was a little boy, prompting his family to create his own show on YouTube called, “Cooking with Hunty.” At 14 years old, he was the first to win the Hawaii Food & Wine Festival’s Keiki in the Kitchen contest. Throughout high school, he worked under Chef Elmer Guzman and eventually went on to graduate from Mililani High School’s culinary program. He is currently enrolled in the Culinary Institute of America in Napa Valley, California and is on his way to success!
On the menu today is Gentry’s Hawaiian Tamale using produce from Mari’s Gardens in Mililani and fresh ahi from Nico’s.
2 Okinawan sweet potato
2 tablespoons flour
1 bunch green onion
1 lb butter
8 oz shoyu
1 oz oyster sauce
Drizzle sesame oil
8 oz milk
1) Peel and boil potatoes until tender, then mash and add salt, butter and flour to form a workable “dough.”
2) Boil beets util tender.
3) Cut ahi block to goujon strips.
4) Cut rest of ahi into small cubes for poke.
5) Trim the skin off the beets and quarter, then season with Hawaiian salt.
6) Use ti leaves, add the potatoes on the leaves with garlic and green onion, season fish and add on top the mixture.
7) Roll the tamale and tie together. Steam the tamales for 5-8 minutes or until fish is cooked.
8) Sauté garlic, add shoyu, oyster sauce, and sesame oil, cook for 30 seconds and cool. Add in ahi, onions, green onions, inamona, ogo and sauce. Toss together.
9) Boil milk and turn to a low heat. Add in butter cubes slowly and continue to whisk until forms a nappe (coats back of spoon) consistency. Add in salt and lemon juice. Plate up and enjoy!