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Tag Archives: Tylun Pang

  • FOOD FRIDAY: Chef Tylun Pang's Farmers Market Green Onion and Ginger Pasta

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Tylun Pang of the Fairmont Kea Lani's Kō restaurant on Maui. This simple sauce evokes the flavor of Chinese cold ginger chicken and, paired with your favorite pasta noodle, makes for an easy weeknight dinner.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Chef Tylun Pang - Green Ginger and Onion Pasta

    Green Onion and Ginger Pasta

    by Chef Tylun Pang, Kō at The Fairmont Kea Lani

    • 1 cup finely sliced green onion
    • ¼ cup finely minced ginger
    • 2 teaspoons Hawaiian salt
    • ¼ cup peanut oil
    • 1 pound De Cecco linguine
    • 2 tablespoons oyster sauce

    Mix the green onions, ginger and salt in a bowl; let stand at room temperature for 15 minutes. In a small saucepan heat peanut oil over high heat until it just begins to smoke. Remove the pan from the heat and cool for 10 minutes. Add the oil to the green onion mixture. Bring 6 quarts of water to a boil. Add salt to the water; add linguine. Cook linguine for 11 minutes, stirring occasionally. Drain pasta and transfer it to a serving platter. Toss pasta with the oyster sauce; add the green onion mixture and toss again. Serve hot.

    Serves 4

    Tips from Chef Tylun

    • I like De Cecco dried pasta made from durum wheat semolina. This pasta has good body when cooked right.
    • When it comes to buying oyster sauce, cheaper is not always better. Lee Kum Kee is a good brand, but be careful since they have different levels of quality under the same brand name. I like to use the one with the picture of the lady in the boat.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.


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