All recipes are created by Chef Mike Lofaro.
CRAYFISH AND PIPIPI SOUTHERN SEAFOOD BOIL
Cook pipipi in a pot with parsley, garlic, shallots and a little clam juice and white wine.
Remove the pipipi.
Take off the shell cap.
In the pot with the liquer from the pipipi, add liguisa or portuguese sausage, oregano, chopped garlic, shallots, leeks, sliced ginger, smoked paprika, crushed tomatoes, salt and pepper.
Then add the cleaned crayfish, pipipi, sweet potato and choi sum.
Bring to a boil then simmer.
INAMONA, WI APPLE, SHELL GINGER BANANA SPLIT WITH GURIGURI ICE CREAM
In a pot, add sugar, sweetened condensed milk and water. Stir it, taste and adjust, then place pot on the stove and bring to a boil.
Once it boils, pour the syrup over the shell ginger. Cover with plastic wrap and let it sit for about 45 minutes to infuse the flavors into the syrup.
Strain it. Cool it. Place in an ice cream machine.
Wash kukui nuts. Throw out the rotten ones, which float.
Place in the oven at 350 degrees for half an hour to roast.
Cool the kukui nuts.
Crack them and get the kernel inside.
PINEAPPLE AND WI APPLE JAM
Stir together pineapple, vinegar, water, sugar in a saucepan.
Simmer for about one hour.
Once it is cooked down to jam consistency, fold in chopped wi apple. Let it sit until it reaches room temperature.
Assemble with guri guri, jam and sprinkle with inamona.