Winner of the Great Food Truck Race season 4 on the Food Network and Cut Throat Kitchen, you can find Chef Adam Tabura in Halawa in his new commercial kitchen cooking for the Aloha Plate food truck as well as private events.. He is creative, and keeps it simple and local like this dish he shares with us his recipe for tako popcorn.
Popcorn Tako, Lana’i Style
2 lbs. fresh Octopus (tako/he’e), cleaned and chopped thin
4 cups flour, for dusting
salt to taste
pepper to taste
1/4 cup lechon spice, (the spice rack)
6-7 cups canola oil (for deep frying)
Kim Chee Aioli
1/2 cup kim chee, squeezed dry
1/2 tablespoon garlic, minced
1/2 cup mayonnaise
1 tablespoon calamansi or lemon juice
1/2 tablespoon fresh parsley, chopped fine
Mix flour, salt, pepper and lechon spice well. This is your breading for tako. Heat oil in a wok or large frying pan. Place flour in brown paper bag along with small amount of chopped tako. Close bag and shake until tako is covered in seasoned flour. Remove tako from bag leaving excess flour in bag. ( I use a screened bowl to shake excess flour off). Once oil is around 350 degrees, place breaded tako in oil and cook for 3-4 minutes or until golden brown. Drain well before serving. Serve with kim chee aioli.