hawaiian cuisine 🌺

ingredient list:
- 1 strawberry cake mix
- 1 1/3 cups guava nectar or juice
- 3 eggs
- 1/3 cup coconut oil

cream cheese layer
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 8 oz cool whip, thawed

guava topping:
- 2 cups guava nectar or juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tbsp water

recipe:

1. in a bowl, mix the cake mix, 1 1/3 cup guava juice/nectar, eggs, and coconut oil until combined. pour batter in a 9x13in glass baking dish according to cake mix directions. remove from oven and let cool.

2. in a bowl, beat cream cheese with a hand mixer until fluffy. add the 1/3 cup sugar and vanilla, mixing well. slowly fold in the cool whip and refrigerate until ready to use.

3. in a medium saucepan, bring the 2 cups guava juice and 1/2 cup sugar to a boil. make a slurry out of the cornstarch and a small amount of water. remove the guava juice from the heat, stirring in the cornstarch mixture.

4. add the guava cornstarch mixture back over the heat, bringing it to a boil for another minute. cool in the fridge. 5. return back to the cake. spread the cream cheese mixture over it evenly. glaze the top of the cake with the guava gel. let rest in fridge until ready to cool.

enjoy!

ingredient list:

puff pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup flour
- 4 eggs

chantilly frosting:
- 1/2 cup unsalted butter
- 12 oz evaporated milk
- 1 cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 egg yolks
- 2 tbsp cornstarch
- toasted macadamia nuts, optional

chocolate filling:
- 4 egg yolks
- 1/3 cup sugar
- 1/3 cup cornstarch
- 2 cups milk
- 2/3 cups semisweet chocolate, chopped
- 1 tbsp unsalted butter

recipe:

puff pastry:
1. melt the butter. add into a bowl with the water, sugar, and salt. mix.

2. add flour, mixing until the dough comes off the sides of the bowl, and a thin film appears at the bottom.

3. take the dough out, and let it cool completely.

4. mix in the eggs one at a time. transfer to a pastry bag with a wide tip.

5. pipe the dough into 1 1/2in circles on a baking sheet lined with parchment paper.

6. wet your finger with water to flatten the peaks at the top of the pastry.

7. bake at 375°F (190°C) for 25-30mins.

chantilly frosting:
1. melt the unsalted butter in a pot. then, add in the vanilla extract, sugar, and only half of the evaporated milk (6oz). mix until sugar is dissolved.

2. turn the heat down to low, then slowly temper in the eggs by continuously whisking.

3. combine the cornstarch and remaining evaporated milk in a bowl. add the mixture to the pot, whisking until it begins to thicken.

4. remove from heat, and let cool down completely. cover and let chill in the fridge for at least one hour.

chocolate filling:
1. whisk the egg yolks with the sugar and cornstarch.

2. pour the milk into a saucepan, bringing it to a simmer. slowly add 1/3 of the hot milk over the egg yolks, making sure to not cook the eggs (be careful!).

3. add the egg mixture to the rest of the hot milk saucepan. stir to combine and ensure the eggs don't cook. bring to a boil while constantly stirring, letting it begin to thicken.

4. remove from heat and add in the chocolate. stir until the chocolate has melted. then, add in the unsalted butter, mixing until it melts fully into the chocolate.

5. cover with a plastic wrap and refrigerate until ready to use.

assembly:
1. add the chocolate filling into a piping bag with a medium tip.

2. cut a small x at the bottom or top of the puff pastry. pipe the filling into the hole.

3. add the chantilly frosting, using another piping bag with a medium tip. swirl it on the top of the coco puff.

(4). sprinkle with macadamia nuts.

enjoy!

ingredient list:
- 1 lb luau leaves
- 1 lb squid, cooked and sliced
- 1 tsp hawaiian salt
- 1 sweet onion, diced
- 1 tbsp sugar
- 1 tsp salt
- 1 cup coconut milk

recipe:

1. rinse the luau leaves thoroughly. discard the stems. chop the leaves into 1in ribbons. set aside.

2. heat a large saucepan over med-high heat. add some oil, sauting the diced onions until softened. add the luau leaves.

3. add 1 cup of water. bring to a boil, simmering with the lid on. cook for 1 1/2 hours, checking every 20 mins and adding water if it looks dry.

4. once the leaves look very soft, and almost blended, add the salt and sugar.

5. stir in the cooked squid slices. cook for another few minutes over med heat, until the squid is warm through.

6. stir in the coconut milk, and cook for another 2-4 minutes. remove from heat. serve with rice.

enjoy!