Page 30 - MidWeek - March 2, 2022

30 MIDWEEK MARCH 2, 2022
SKoul-soothing Soup Features Myriad Flavors
ala‘e Parish has cember 2020 and won a Nā been a professional Hōkū Hanohano award for musician and enter- Extended Playlist of the Year.
LANAI
performing throughout the islands and abroad. In 2016, he began his solo journey as an artist performing at steady spots in Honolulu and record- ing his very first EP. His Where I Reside hit the airwaves in De-
and composed by Kala‘e, this eclectic, six-track EP is a fresh twist of music from pop coun- try infused with lyrics about his island home to smooth Latin rock and love ballads. In 2020, Kala‘e was a fea- tured songwriter on Kūha‘o Maunakea, an 18-track compilation album with some of Hawai‘i’s top per- formers, and was recognized at the 2020 Nā Hōkū Hanoha- no Awards for his composition of We Are A Voice.
tainer in Hawai‘i since 2013, With all original songs written
As a Hawai‘i Island artist residing in beautiful Waimea, he continues to perform reg- ularly throughout all the is- lands and is actively in the recording studio with new original music to be released soon. We’re excited to feature this gifted artist, who shares a recipe for something to warm your body during those cool Waimea nights: Pork and Bok Choy Soup.
RUBEN CARRILLO PHOTO
PORK AND BOK CHOY SOUP
RYAN SAKAMOTO PHOTO
Ingredients:
• 2 pounds pork butt
• 1 bundle bok choy
• 1 quart vegetable broth • 1 quart beef broth
• 1/2 cup shoyu
• 5 cloves garlic
Directions:
You can watch episodes of “Cooking Hawaiian Style,” presented by Aloha Mortgage Advisors at Ka Laʻi Aloha Estate, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Net- work, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
• 1 tablespoon patis
• 1 tray Hāmākua mushrooms
• 1 tablespoon vegetable oil • pinch garlic salt
• pinch black pepper
Add vegetable oil to pot. Chop seasoned pork butt in thin slices and brown meat in pot. When meat is completely browned, add vege- table broth and beef broth. Add shoyu, garlic, patis, garlic salt and black pepper. Then add nickel-size sliced mushrooms. Cut up bok choy and incorporate last (it cooks fast).
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