Sam Choy's in the Kitchen: Cooking Sustainably with Empowered Hawaii
Cooking outdoors with a battery-powered generator and an induction stovetop, they show how it's possible to prepare delicious meals using renewable energy with no gas or traditional electricity required. It's a fun and practical way to highlight sustainable living without sacrificing flavor or convenience.
First up on the menu is a refreshing green papaya shrimp ceviche, made with just-picked green papaya from the farm, local shrimp, citrus, and farm-fresh herbs. It's light, zesty, and perfect for a warm day on the North Shore.
Next, Sam prepares a Hawaiian favorite: chicken luau. The luau is cooked on the induction stove by browning chicken thigh with butter and onions, adding chicken stock, coconut milk and folding in cooked luau leaves, and seasoned with salt and sugar.
Finally, they whip up a colorful and hearty ratatouille, using sweet corn, long beans, onions eggplant, bok choy, cacao nibs, tomatoes, and bell peppers harvested straight from the fields. Cooked with garlic, butter, olive oil and Clos Du Bois chardonnay, this classic dish becomes a celebration of Hawaii-grown vegetables at their peak.
Throughout the episode, Kelly and Jeff share insights into clean energy, sustainable farming, and the importance of supporting local agriculture. With the beauty of Kahuku Farms as the backdrop, this episode is a feast for the senses and a reminder of how delicious sustainability can be.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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