Got ʻulu (breadfruit) and not sure what to do with it? Try this unique and tasty recipe courtesy of chef Tylun Pang from the Fairmont Kea Lani in Wailea.
Makes 4-6 Servings
Ingredients
- 4 cups ‘ulu, cooked and diced
- 2 tbsp macadamia nut oil
- 2 cloves garlic, finely minced
- 1 tbsp red Molokaʻi sea salt
- 2 Hawaiian chili peppers, finely sliced
- 1/4 cup red onion, sliced
- 1/4 cup sea asparagus, blanched, cut into 1-inch pieces
- 1/4 cup ogo (Hawaiian seaweed), cut into 1-inch pieces
- 20 cherry tomatoes, halved
- 1/8 cup green onion, finely sliced
- 1/4 cup macadamia nuts, roasted and chopped
Method: Place ‘ulu in a large mixing bowl. Heat macadamia nut oil in a small pan. Add garlic and cook until fragrant. Pour over ‘ulu and season with salt and chili peppers. Add remaining ingredients and toss gently to combine.
