For the braised Hawaiian tako: Combine the octopus and sea salt in a mixing bowl and massage the salt into octopus for 2 to 3 minutes to remove slime. Rinse under cool fresh water. Place the cleaned octopus in a pot with the beer and bring to simmer. Cover and cook for 1 hour, until the octopus is tender. Remove the octopus and chill. Once chilled, slice the legs into bite-size pieces and mix with the sesame oil and seaweed. Hold for service.
For the laphet thock dressing: Whisk together the garlic oil, lime juice and fish sauce in a bowl. Chill and reserve for service.
For the pohole fern salad: Bring 1 gallon of lightly salted water to a boil. Slice the fern shoots into 1-inch sections, separating stalks from tips. Blanch the stalks for 1 minute, then add the tips and continue to blanch for an additional 3 minutes. Shock in an ice water bath, then drain and dry for service.
Divide the fern shoots evenly on 4 chilled dinner plates. Garnish around the perimeter of the ferns with the tomatoes, onions, jalapenos, candlenuts, coconut flakes, garlic chips, macadamia nuts, sesame seeds and dried shrimp. Drizzle dressing over the garnishes and fern shoots. Top with marinated octopus and jalapeno slices.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtes of Maui Fresh Streatery Food Truck, Maui, HI
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