Kalua Pork, Steamed Basmati Rice, Macaroni Salad and Lomi-Lomi Salmon

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.

Ingredients

• 1 lb Sushi-Grade Salmon Fillet (Skinless and boneless)
• 3 tbsp Coarse Sea Salt (For curing the salmon)
• 4 pcs Roma Tomatoes (Medium, ripe but firm)
• 1 pcs Sweet Onion (Medium (e.g., Maui or Vidalia))
• 4 stalks Green Onions (Thinly sliced)
• 1 pcs Serrano Pepper (Optional, finely minced with seeds removed for less heat)
• 0.5 cup Ice Cubes (Optional, for serving to keep it extra cold)

Instructions

1. 1

   Cure the Salmon (2-4 hours)

   • Pat the salmon fillet completely dry with paper towels.
   • In a non-reactive dish (like glass or ceramic), rub the coarse sea salt all over the salmon, ensuring it's fully coated.
   • Cover the dish with plastic wrap and refrigerate for 2 to 4 hours. A shorter time yields a softer texture, while a longer time results in a firmer, saltier fish.
2. 2

   Rinse and Dice the Salmon (5 minutes)

   • After curing, remove the salmon from the refrigerator. You will notice liquid has been drawn out.
   • Rinse the salmon fillet thoroughly under cold running water to remove all the salt.
   • Pat the fillet completely dry again with fresh paper towels. This step is crucial for the right texture.
   • Using a very sharp knife, dice the salmon into small, uniform 1/4-inch cubes and place them in a large mixing bowl.
3. 3

   Prepare the Vegetables (10 minutes)

   • Cut the tomatoes in half and gently squeeze out the seeds and excess liquid. Dice the tomato flesh into 1/4-inch pieces.
   • Finely dice the sweet onion to a similar size as the tomatoes.
   • Thinly slice the green onions, including both the white and green parts.
   • If using, finely mince the serrano pepper. For less heat, ensure all seeds and white membranes are removed.
4. 4

   Combine and Chill (5 minutes active, 30 minutes passive)

   • Add the diced tomatoes, sweet onion, green onions, and serrano pepper to the bowl with the salmon.
   • Using your clean hands or a spoon, gently mix all the ingredients together. The traditional method is to 'lomi' or massage them gently with your fingertips.
   • Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5

   Serve

   • Give the Lomi-Lomi Salmon a final gentle stir before serving.
   • For an extra cold and refreshing presentation, serve it over a bed of crushed ice or mix in a few ice cubes just before serving.
   • Enjoy immediately with traditional accompaniments like poi, steamed rice, or taro chips.