Delicious Recipes

Red Curry


Long Beans with Red Curry Paste

By: Mom

Ingredients for 2 servings

- 4 cups Ho Farms Long Beans cut into 1 inch sections
- 1/3 cup of thinly sliced red bell peppers
- 2 tablespoons of vegetable oil
- 1 tablespoon of red curry paste (Mae Ploy Brand) mixed well with 1/4 cup of water
- 1 ¼ teaspoon of sugar
- 1 tablespoon of fish sauce
- 10 Thai basil leaves

Directions

Heat vegetable oil in pan on high heat for 1 min. 
Once hot, toss in Long Beans and stir gradually for about 1 min. 
Next, stir in the mixture of Red Curry Paste and water for 1 min.
Add red bell pepper, sugar, fish sauce and basil, stir well for 1 min and remove from heat. Long Beans should only be lightly cooked.

Long Bean Fried Rice

Long Bean Fried Rice

By: Mom

Ingredients for 2 servings

- 6 tablespoons vegetable oil
- 5 cups cooked leftover rice (refrigerate overnight)
- 1 cup of chopped roast pork (substitute with chopped spam or other meats)
- 3 cups Ho Farms Long Beans cut into 1 inch sections
- 2 eggs
- 1 teaspoon of salt
- Chopped green onions for garnish

Directions

Heat 3 tablespoons of oil in pan at high heat for 1 min.
Add chopped roast pork, stir fry for 1 min and remove.
Scramble eggs and remove.
Add remaining tablespoons of vegetable oil.
Stir fry Long Beans for 1 min.
Now add rice and mix well with the Long Beans.
Mix in the roast pork and scrambled eggs.
Mix in 1 teaspoon of salt, some pepper.
Remove fried rice from pan and garnish with green onions.
Serve with sliced Japanese cucumber.
.  

Green Papaya

Green Papaya Salad

By: Mom

  • Ingredients for 2 servings

    • - Lao-style Mortar and Pestle
    • - Thai Chili Pepper: 1 for mild, 2 for medium, 3 for hot
    • - 1 small clove of garlic
    • - 1 cup Ho Farms Long Beans cut into 1 inch sections
    • - 1 cup Ho Farms cherry tomatoes, halved
    • - 3 cups Shredded Green Papaya (not including skin)
    • - 3 teaspoons of  lime juice
    • - 1 teaspoon sugar
    • - 4 teaspoons fish sauce
    • - Optional: 1 tablespoon of peanuts to garnish


    Directions

    Using the pestle and mortar pound together the chili
    and garlic. Add Long Beans and continue pounding until it
    is lightly smashed. Add the shredded green papaya,
    tomatoes, lime juice, sugar and fish sauce.

    Use a spoon to stir mixture while pounding for 1 min
    Pound the entire mixture together so the sauces are well
    mixed. Remove entire mixture from mortar, garnish with
    peanuts.

 


Fresh Box Pickled Okra

By: William CHEN Culinary Director fresh BOX

  • 1 lb Okra, washed, trimmed
  • 1 C vinegar, white
  • 1 C water
  • 1/4 C Sugar, white
  • 1 TBSP Salt
  • 1 TBSP Black Peppercorn
  • 1 TBSP Chili Flake
  • 1 TBSP Mustard Seed
  • 1 Bay Leaf
  • 1 Garlic Clove, Sliced

Directions

Pack the okra tightly in a mason jar. Combine the rest of the ingredients in a pot and bring it to a boil. Pour all the contents over the okra, carefully. Seal tightly and check after 1 day. Once opened, please store in the refrigerator.


Kahuku Golden Tomato Salad

By: Chef Alan Wong

  • 7 oz. Kahuku Golden Tomatoes, sliced in half
  • Salt, to taste
  • 1 tbsp. Shallots, minced
  • ½ tbsp. Capers
  • 6 ea. Kalamata Olives, pitted
  • 6 ea. Nicoise Olives, pitted
  • 6 ea. Picholine Olives, pitted
  • 4 large Basil Leaves, torn
  • 1 tbsp. Flat Leaf Italian Parsley, leaves only
  • 2 oz. Extra Virgin Olive Oil
  • (3)-1/4” thick slices of French bread, toasted for croutons
  • Hawaii Island Goat Cheese, to taste
  • Micro Basil, as garnish
  • Micro Shiso, as garnish
  • Hanapepe, Kauai Sea Salt, to taste

Directions

In a large bowl, toss the tomatoes with the salt until all the tomatoes are well-seasoned. Add the shallots, capers, olives, basil, parsley, and olive oil. Toss together until evenly combined. Let the salad sit at room temperature until ready to use. To garnish, spread the goat cheese on the croutons, and place on the side of the plate. Garnish the salad with sprigs of micro basil and micro shiso. Serve with Hanapepe Kauai Sea Salt on the side.


Ho Family Tomato Confiture

By: Chef Ryan Durham

  • 1 pint Ho Farms Family tomatoes (cleaned and steams removed)
  • 1 tbs. Finely chopped Preserved Lemon zest or Meyer Lemon zest and juice
  • ¼ c. Apple Cider Vinegar
  • 1 tbs. Fresh oregano Chopped
  • ½ c. Olive oil
  • ½ tsp. cracked black pepper
  • Salt to taste

Directions

Add all ingredients into a heavy sauce pot. Bring to a boil over med heat. Reduce heat and Simmer for 5 minutes or until tomatoes are soft and begin break down. Remove from heat. Serve warm or refrigerate for up to a week. Serve warm with Fish or chicken or room temperature as a spread for a sandwich or accompaniment to any cheese and crackers


Citrus Kyuri Pickles

By: Chef LeeAnne Wong

  • 2 lbs ho farms japanese cucumbers cut into 1" oblique cuts/wedges
  • 1 cup white sugar
  • 2 teaspoons salt
  • 2 cups rice vinegar
  • 1 3x3" piece kombu seaweed
  • 1 3x1" strip of fresh orange zest
  • 1 teaspoon crushed red pepper flake

Directions

Combine all ingredients in a bow together and gently stir until sugar is evenly distributed. Cover and allow the cucumbers to macerate for at least 2 hours. After 2 hours at room temp, refrigerate. Serve within 2 days.