HAWAII, lives up to the HYPE in every way!
SUBSCRIBE to be kept in the know when new episodes drop
Instragram @vahidrvahidr
Our new series Just Lei’d HAWAII documents our 2 week stay on Oahu and Maui. On day 1 we take you hiking with us to Diamond Head, check out Kahanamoku beach and eat! Eat! EAT!!!
If you want to stay up to date with this channel please subscribe and turn your notification settings on so you don’t miss an episode.
Thanks for all your support!
Information obtained from http://hawaiian-words.com/common, wikipedia, restaurant/destination personal websites and information gathered by us while onsite.
Music:
Englewood – La La La
Drake – Feel no ways instrumental
Gzuw – Hawaii
Queen – Don’t Stop Me Now
Majid Jordan – [|]
Ren + Stimpy – Happy Go Lively
Spongebob – On the Beach
Trekaroo – Aulani, A Disney Resort and Spa: Kid-friendly food in Hawaii
Want to make this amazing fish dish with your kids? Check out the recipe:
Local Snapper Lau Lau
Yield 1 portion
1 ea 7 oz Local Snapper Fillets
1 tablespoons Sauteed Kula Spinach
2 ea Ti Leaves
2 tablespoons Sliced Maui Onions
1 oz Champagne Vinegar
2 oz Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
2 tablespoons Finely sliced Maui Onions
2 tablespoons Sliced tomatoes
1 tablespoon Finely Sliced Green Onion
¼ teaspoon Baby Chervil
¼ teaspoon Tarragon
1 teaspoon Chopped Ogo
To Taste Hawaiian Sea Salt
To Taste Fresh Ground White Pepper
With a pairing knife, remove the ribs from the ti leaves.
Place one ti leaf on a plate. Place the other ti leaf across the like an X.
Season the snapper with Hawaiian sea salt and fresh ground white pepper.
Place the sautéed Kula spinach in the center.
Place the snapper on top of the spinach.
Lift all sides of the ti leaves and tie to enclose.
Steam for about six to seven minutes or until the snapper is cooked.
Place the Maui onions and champagne vinegar in a blender on high speed.
Lower the speed of the blender and drizzle in the extra virgin olive oil.
Season with lemon juice, sea salt and fresh ground white pepper.
Place the dressing in a bowl.
Add the finely sliced Maui onion, tomatoes, green onions,
chopped ogo, baby chervil and tarragon.
Season with sea salt and fresh ground white pepper.
Cut open the lau lau with kitchen scissors and expose the fish.
Spoon the sauce on top of the fish.
To read kid friendly reviews of Chef Kevin’s Ama Ama Restaurant, visit http://www.trekaroo.com/restaurants/ama-ama-aulani-kapolei-hawaii