| Level: | Intermediate |
| Total: | 8 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1/2 gallon soy sauce, such as Aloha
- 16 cups brown sugar
- Ground black pepper
- 4 ounces garlic cloves, minced
- 1 yellow onion, julienned
- 5 pounds boneless beef short ribs
- 2 pounds jumbo shrimp, butterflied
- Garlic powder, for dusting
- 5 ounces garlic butter
- Garlic salt
- 2 green onions, chopped
- Cooked white rice
- Molokai Sweet Potato Salad, recipe follows
- Garlic aioli
- Teriyaki sauce
- Chopped green onions
- 8 Molokai purple sweet potatoes, skin-on
- 1 russet potato, skin-on
- 2 large eggs, optional
- Kosher salt and ground black pepper
- Garlic salt
- 6 strips crispy bacon, smashed to bits
- 2 cups mayonnaise
Instructions
- For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
- Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
- For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
- Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
- Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
- Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.
Reviews
Ono!!! Was missing local kine flavors now that I love on top da mainland and dis did not disappoint. Cheee!! Mahalo for sharing one ono kine recipe and brah, broke da mout fo sho.
Okay okay for all non kanaks.
So good! I was missing local flavor of Hawaii now that I live in Seattle. This did not disappoint. Thank you for shaking such a good recipe. The taste was / is so incredible!