Join Chef Keoni in his home kitchen as he demonstrates how to make Kim Chee Jigae and Kim Chee Jeon​.

Kim chee Jigae  

• 2 cups High Max or Koha Kim Chee 
• 1⁄2 pound pork butt or pork shoulder, cut into strips
• 1 can Spam, sliced into strips
• 1 container of enoki or Ali'i mushrooms, sliced 
• 1 teaspoon sugar 
• 2 teaspoons peanut butter 
• 2 green onion stalks, sliced in 1 inch pieces 
• 5 cups water or chicken broth
• 1 package soft tofu, cut into bite-sized cubes

Directions:

Chef Keoni's Homemade Smashburgers​ recipe.

Join us every Wednesday from 5:00 pm - 6:00 pm on Zoom as he demonstrates how to make delicious recipes. He’ll share tips, tricks and step-by-step instructions and you’ll be able to pick his brain, ask questions and get his answers in real time too.

Click here to register

Ingredients (Serves 4):
 

Beef Patties

Chef Keoni's Buttermilk Fried Chicken, Panzanella and Mixed Berry Shortcake recipe.

Join us every Wednesday from 5:00 pm - 6:00 pm on Zoom as he demonstrates how to make delicious recipes. He’ll share tips, tricks and step-by-step instructions and you’ll be able to pick his brain, ask questions and get his answers in real time too.

Click here to register

Join Chef Keoni live from the new Foodland Farms at Ka Makana Ali`i as he demonstrates how to make Beef Broccoli and Pork Hash Patties.

Ingredients (Serves 4):

Beef Broccoli

Join Chef Keoni in his home kitchen as he demonstrates how to make Sizzled Ginger Scallion Ahi, Broiled Miso Eggplant and a Salad​. 

Ingredients (Serves 4):

Sizzled Ginger Scallion Ahi

Join Chef Keoni in his home kitchen as he demonstrates how to make Kalua Pork Sliders with Hoisin BBQ Sauce, Asian Slaw and Corn Avocado Salad​.

Ingredients (Serves 4):

Kalua Pork Sliders:

• 1 pack (8 each) soft buns, your brand of preference
• 2-3 containers of Kalua pork, warmed (quantity depends on how full a slider you like)

Hoisin BBQ Sauce

Join Chef Keoni in his home kitchen as he demonstrates how to make Pork Adobo, Crispy Brussels Sprouts and a Tomato Onion Salad.

Ingredients (Serves 4):

Pork Adobo

• 1 tablespoon Vegetable oil
• 2 pounds Pork belly or pork butt, sliced into 1 inch chunks
• 1 head Garlic, sliced in half longways
• ¾ cup Distilled vinegar
• ¾ cup Shoyu
• ¾ cup Water or chicken stock
• 10 Black peppercorns
• 5 Bay leaves

Crispy Brussels Sprouts

Join Chef Keoni in his home kitchen for Father's Day grilling! He demonstrates how to make Pulehu Chicken Drumsticks, Grilled Rib Eye and Local Style Elote.

Ingredients (Serves 4):

Pulehu Chicken Drumsticks

• 8 pieces Chicken drumsticks
• Hawaiian Salt or your favorite pulehu seasoning, as needed

Grilled Rib Eye

• 2 boneless Rib Eye Steaks, 1 inch thick
• Hawaiian Salt or your favorite pulehu seasoning, as needed

Local Style Elote

Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Skin Salmon with Citrus Ponzu, Choi Sum and a Quick Cucumber Namasu. 

Ingredients (Serves 4):

• 3 tablespoons Neutral-flavored Oil (like Vegetable, Grapeseed or Peanut), plus more as needed
• 1 ½ lbs. Salmon filet, Skin on
• Salt and Pepper, as needed
• 1 Lemon
• 1 Lime
• 1/8 cup Shoyu or Tamari
• 1/8 cup Mirin

Quick Cucumber Namasu:

Join Chef Keoni in his home kitchen as he demonstrates how to make Rigatoni with Pork Ragu.

Ingredients (Serves 4):