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HI Now host Kanoe Gibson is in the kitchen with Chef Adam Tabura, “Cutthroat Kitchen” contestant and winner of the Food Network’s “The Great Food Truck Race” with Aloha Plate. Chef Tabura is a chef based in Hawaii and has been the executive chef for some of Hawaii’s top resorts and restaurants.
The Lānaʻi boy turned nationally-known entrepreneur continues to expand his culinary horizons by launching Manele Spice Co., salt and spice blends featuring the familiar flavors of Hawaii. These blends are made with Ocean Rock Salt from Hawaii combined with the highest quality all natural ingredients from around the world. He demonstrates how these spices can elevate dishes for anyone at home while cooking up some Dungeness crab stuffed with kalo hash and pipikaula paniolo-style.
The company’s name comes from Manele Bay on Lānaʻi. At 17-years-old, Tabura saved a tourist from drowning. Grateful, the man helped Tabura achieve his dream of becoming a chef by sending him to culinary school.
Chef Tabura has also created a line of locally made sorbets using ingredients from the islands, including unique flavors like: Tahitian Vanilla & Coconut, Upcountry Guava Strawberry, Mango Olena, Kalo Kokonut, and Pineapple Calamansi.
In addition to his many accomplishments, Chef Tabura is also a cookbook author. His first cookbook, “A Filipino Kitchen,” includes over 100 recipes that encompass all aspects of Filipino cooking in Hawaii today. The cookbook reflects on Chef Tabura’s favorite childhood meals, cooked by his grandfather or shared by neighbors and friends. It is also influenced by his travels to the Philippines, which taught him much about the roots of the foods he grew up with. Many of the island-style recipes, influenced by Hawaii’s plantation heritage, show new twists on traditional dishes. Plantation-style dishes are given a Filipino touch and Filipino dishes are given a tropical flavor.
Recipe: Paniolo Pipikaula
2 beef Short Rib, boneless, cut length wise ½ inch thick
½ cup Mirin
¾ cup canola oil
3 TBL Upcountry Chile’ pepper rock salt blend (MSC)
1 TBL Back yard Imu Smoked salt (MSC)
1 TBL garlic powder ( MSC)
1 TBL onion powder ( MSC)
1-2 each Hawaiian chile’ pepper, chopped fine (optional)
Mix all ingredients beside beef, let marinade sit for 10-15 minutes to dissolve spice and rock salt by stirring well. Add beef.