Kualoa Ranch cooked up a farm to table Kualao Grown Spicy Lemongrass Shrimp with Roasted Garlic Kalo Hash for Hawaii’s Kitchen at Chef Zone.
It’s a sample of what Kualoa offers on its new Farm to Table Tour featuring different types of crops grown right on property to keep dishes fresh and always changing.
Roasted Garlic Hash is a local twist on a simple classic.
“Classics are considered classics for a reason” explains Executive Chef Kimo Kauhane. “I like to take a simple dish and use as much local product as possible.”
On average, 1200 to 1500 guest walk thru our doors.
Kualoa Ranch runs two different buffets, one for walk-ins and another for packaged tours.
You can go see the movie sites, ride horses, spend time on secret island and take the new Farm to Table Tour.
You tour the property for about 90 mins and then get to sit down and have a 7 course lunch overlooking loi patches and rice fields.
6oz Steamed diced Kalo
¼ cup diced red bell pepper, yellow bell pepper, green bell pepper
¼ cup diced onion
½ bunch cilantro
1 tbsp chopped garlic
2 tbsp vegetable oil
Dice and steam Kalo until tender. In a sauté pan on medium heat, add vegetable oil and sauté onions. After one minute add bell peppers and steamed kalo. Cook until peppers are tender. Finish with chopped garlic and cilantro. Season to taste.
The Shrimp are Kualoa Ranch Farm Raised?
They are Pacific White shrimp grown in Kualoa’s 800 year old fishpond, Moli’i.
Spicy Lemongrass sauce
1 Tbsp Chopped lemon grass
½ Tbsp Chopped Ginger
1 Tbsp Chopped Garlic
3 Tbsp Gochujang paste
2 tsp Fish Sauce
2 tsp Honey
Combine All ingredients and blend to a paste.