Page 28 - MidWeek - Sep 29 2021

28 MIDWEEK SEPTEMBER 29, 2021
CSomething To Tako-bout
hef Alvin Savella — executive chef of the West wai‘i, I learned a lot of that Pa- also known as “The Maui restaurant group, in- cific Rim style and, being in Kitchen Assassin” cluding Māla Ocean Tavern, a Filipino family, a lot of my
— was born and raised in Down The Hatch and Break- base style is from Pacific Rim
Lahaina, Maui. He’s worked at The Ritz-Carlton Maui, Kapalua and is a former chef de cuisine at Grand Wailea’s Humuhumunukunukuāpua‘a.
Directions:
Cook tako in water until it is tender and cool. Once cool, cut into bite-sized pieces. In a skillet, heat oil and sauté onions, ginger and garlic until translucent.
Add tomatoes, octopus cooking liquid, apple cider vinegar, shoyu, patis, squid ink and octopus,
and allow to simmer for a few minutes until half the liquid is gone.
Place in a bowl and squeeze fresh calamansi over the top.
Serves 4.
wall Shave Ice Co.
He describes his cooking
and Filipino cooking.”
We are excited to have him
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In 2020, Alvin was named
style “as a little bit suspense- ful, with a few surprises here and there. Growing up in Ha-
share his rec- ipe for Octo- pus Adobo.
OCTOPUS ADOBO
Ingredients:
• 1 pound octopus (tako), cooked and cut
• 2 ounces canola oil
• 2 ounces onions, diced
• 1 ounce ginger, minced
• 1 ounce garlic, minced
• 2 ounces cherry tomatoes, halved
• 4 ounces octopus cooking liquid
• 2 ounces apple cider vinegar
• 2 ounces shoyu
• 1 tablespoon patis
• 1 tablespoon squid ink
• 4 calamansi
RYAN SAKAMOTO AND RUBEN CARRILLO PHOTOS
Watch episodes of “Cooking Hawaiian Style,” presented by Maui County Farm Bureau, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
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2021