|Wild life and active volcano of Big Island|
3/4 tsp dried chili
2 tbsp salt
1 tsp raw sugar
1/4 cup diced onion
1/4 cup diced sun-dried tomato
1/4 cup diced cucumber
1 tsp chili paste
Mince the garlic, chop the parsley and combine with chill flakes, salt and sugar.
Make a rub: Cut up the onion in a bowl along with sun-dried tomato and other veggies, add sesame oil and chili paste. Marinate the stake by massaging it with a rub.
Grill the stake medium rare. Cut into cubes and into the bowl with the relish.
|Banana blossoms are those purple fruits at the top|
2 cups shredded cooked, poached chicken breast
1/4 tsp salt
1/8 tsp pepper
2 tsp fresh lime juice
1 ruby red grapefruit, sectioned and each segment torn into thirds (optional)
2 tsp chopped fresh mint
3 tbsp chili sauce
4 tbsp crispy shallot flakes
4 tbsp chopped roasted peanuts
1 cup sugar
1 tsp salt
1 cup white vinegar
1 cup water
Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
|Scenery from Kilauea active volcano and the National Park|
At a corner is photo of the Kailua village the Iron Man starting beach
Preheat the oven to 200C/400F. Oil the medium sized pudding hold or six mini moulds and coat with a half of the grated chocolate.
Heat the milk and pour over the coffee. Let it infuse for about five minutes and strain the coffee. In a pan melt a butter, add a flour and cocoa and cook for a minute. Add coffee milk and cook for couple of minutes to get thick sauce. Remove from the heat and add egg yolks.
Cool shortly and add the remaining of the chocolate. Whip the egg whites in a separate bowl and add a sugar at the end. Stir it in a chocolate sauce partially and mix lightly. Add than the rest of the egg whites.
Fill the moulds with a mixture and bake for about 15 minutes. Before serving spoon over coffee liqueur and reheat in the oven for five minutes. If you want your cake like a lava-running, don't reheat it, but serve immediately.