Entries Tagged as 'Recipes'

Kahala Resort's Coconut Shortbread Cookies

50 Ways to Love Kahala , Recipes No Comments »


2 Cups - Unsalted Butter
1 Cup - Granulated Sugar
1/2 teaspoon - Vanilla Extract
3 1/2 Cups - All Purpose Flour
1 1/2 Cup - Desiccated Coconut
1 1/2 Cup - Shredded Coconut
1/2 teaspoon - Kosher Salt

  1. Place butter, sugar and vanilla extract in a mixing bowl and cream the mixture until light and fluffy.                                                                                                                                                       
  2. Sift the flour through a sifter and combine it with the two coconuts and salt in a separate bowl.
  3. Slowly add the flour mixture to the butter mixture in the mixer. Do not over mix.
  4. Form the dough into a log and chill in the refrigerator for 4 hours to become firm.
  5. Cut dough into 2 1/2” inch by 1”inch rectangle at a thickness of 1/2”inch .
  6. Bake the cookies in a preheated 330F on paper lined sheet pan for approximately 12 minutes, until light golden brown.

Yield 2 dozen Cookies


The Kahala Burger

50 Ways to Love Kahala , Recipes No Comments »

The Kahala Burger Recipe


Kahala Style Nicoise Salad

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Kahala Style Nicoise Salad

Seared Ahi, Kabocha, Long Beans, Ho Farm Tomatoes,

Olives, Eggs, Cucumber, Balsamic Vinaigrette

Yields 5 portions


5 oz                       Seasonal Mixed Greens

10 oz                     Seared Blackened Ahi (Maguro) Sashimi Grade please

15 pcs                    Roasted Baby Tomatoes – 3 pcs each

2.5 oz                     Long Beans or any Green Beans, Blanched & Cut into 1 inch length

3 oz                       Cucumber cut into quarters on the bias

5 oz                       Kabocha cut into Large Dice & Roasted with Olive Oil, Salt & Pepper

5 pcs                      Hard Boiled Eggs – cut into quarters

15-20pcs                 Kalamata or any Cured Olives 3 – 4 pcs per portion

8 oz                       Balsamic Vinaigrette

To taste                 Kosher Salt & Fresh Grind Black Pepper to finish

1 tsp                     Pesto


Coat the Ahi blocks with the Cajun blackened spices & sear in hot pan to order – slice into 3-4 slices – leave on side.  Toss the salad greens with the balsamic vinaigrette – place on room temp plate.  Next toss the tomatoes, cucumbers, Kabocha & beans with the vinaigrette & garnish the salad smartly.  Next place the sliced Ahi & quartered hard boiled eggs smartly & lightly drizzle the pesto, croutons & kosher salt & fresh grind pepper – serve.


Kahala's Coconut Cake

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Coconut Cake


Ahi Poke Musubi with King Crab Namasu Recipe

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Serves 1-2 as appetizer

Plate Composition:

1 pc                 Ahi Musubi
3 tbsp              Crab Namasu (3 oz)
2 oz                 Baby Romaine Leaves
1 tbsp              Ponzu Mayonnaise (1 oz)

To Assemble:

Cut the ahi musubi in half or in 4 pieces.  Place 3 baby romaine leaves equally spaced apart in a circle.  Place the crab namasu in the center of the leaves.  Using a squirt bottle, drizzle Ponzu mayonnaise around plate.  Place cut musubi pieces in between leaves.  Serve.


4 oz                 Cooked Sushi Rice
2 tbsp              Ahi Poke (2 oz)
2 tbsp              Furikake
2 cup               Vegetable Oil (for frying)

Place plastic wrap on metal cups.  Spread 2 oz of sushi rice on bottom of plastic wrap and spread evenly, about 2 inches thick.  Place 2 oz of ahi poke in center of rice and cover poke with remaining rice.  Form a ball using plastic wrap and bind rice to create a well-packed rice ball (musubi).  Coat with furikake and deep fry just before serving.

Ahi Poke:

2 tbsp              Ahi (medium dice) (2 oz)
½ tbsp             Green Onion (finely chopped) (1/2 oz)
½ tbsp             Maui Onion (finely sliced) (1/2 oz)
½ tbsp             Ogo (rough chop) (1/2 oz)
Sesame Oil to taste
Hawaiian Salt to taste
Chili Water to taste
Kukui Nut to taste

Combine all ingredients and mix well.  Adjust seasonings according to your taste.

Crab Namasu:

2 tbsp              Japanese Cucumber, seeds removed, sliced ¼” cut, lightly salted for 1 hour, drained (2 oz)
1 tbsp              Daikon, sliced ¼” cut, almost the same size as the cucumber (1 oz)
½ tbsp             Green Onion (1/2 oz)
1 tbsp              King Crab Meat, picked through and squeeze of excessive liquid, keep chunky (1 oz)
2 tbsp              Namasu Marinade (see recipe below)
Salt to taste

Combine all ingredients, mix well and serve.

Namasu Marinade:

1 ¾ c               Rice Vinegar
¾ c                  Sugar – to taste
1 tbsp              Ginger (finely chopped)
Salt to taste

Combine all ingredients in a bowl and mix well.  Reserve until needed.

Sushi Su (Vinegar):

¼ c                 Rice Vinegar (Japanese)
3 tbsp              Sugar
1 ½ tsp            Salt

Combine all ingredients in saucepan, warm up over low heat until sugar dissolves. Remove from heat and allow to cool.