Jesse Lipman’s Curried Kabocha & Lentil Stew

We have been very fortunate to collaborate with the gang at AlohaCare Hawaii and their efforts and involvement with the community.  They have been promoting healthy and affordable eating which is very important with diabetes and obesity on the rise in Hawaii. They introduced us to Jesse Lipman who has been doing some amazing things with local ingredients and teaching the keiki how to use them in the kitchen. This dish that he cooked on the show has to be one of my favorite healthy recipes. If you haven’t had the opportunity to try lentils or aren’t sure if you would like it, try this recipe… I think you will be impressed!

 Jesse Lipman's Curried Kabocha & Lentil Stew


  • 1 kabocha squash, trimmed, seeded & cut into bite sized pieces
  • 2 cups lentils, washed & drained
  • 1 large bunch kale
  • 5 cups vegetable broth
  • 1 head garlic, chopped
  • 1 Onion, chopped
  • 2-3 fingers of olena, chopped
  • Salt & pepper to taste
  • 1 teaspoon curry powder
  • 4 tablespoons butter*
  • 1 tablespoon olive oil
  • 2-3 curry or sage leaves

*exclude butter for vegan

Cooking Process:

Heat a deep pan or medium stew pot over medium heat and add  1 olive oil and curry powder.  Sautee onion, then add olena, and garlic. Lightly salt and pepper to taste.  When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.  Add a little olive oil if pan gets dry.  Add 4 cups vegetable broth, cover pan, adjust heat to simmer.  While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer. Butter can turn brown but should not burn.  As lentils begin to soften (about 10 minutes) add kabocha. Also, add the leftover vegetable broth if stew gets too thick.  Kabocha and lentils should soften together after 10-15 minutes of cooking. At this point taste for seasoning, add additional salt, pepper, curry powder if needed.  Add the kale and stir gently. Cook 2-3 minutes. Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.

For more Delicious recipes visit here@ Hawaiian Vegetarian Recipes


David Sumidas Kim Chee Fried Rice With Watercress Recipe

I met the legendary David Sumida on the set of Cooking Hawaiian Style.  I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920’s.  I was also happy to have David join us as he works extremely hard and hasn’t had a day off in years.  Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress.   I’m hoping that he continues to send me more of his ono recipes.  This is food from our past…and we need to ensure that it continues to serve our future. Mahalo David for all that you and your family are doing to feed the people of Hawaii!

David Sumidas Kim Chee Fried Rice With Watercress Recipe


  • 3 cups cooked rice, chilled
  • 2 tablespoons oyster sauce
  • 3 tablespoons vegetable oil, divided
  • 2 large eggs
  • 2 teaspoons Aloha shoyu
  • 1/4 cup green onion, thinly sliced
  • 2 lup cheong, thinly sliced
  • 1 cup hot Korean kim chee, coarsely chopped
  • 1 cup watercress, cut into 1 inch lengths
  • 1/2 cup fresh pineapple, coarsely chopped
  • 1/4 cup fresh cilantro, coarsely chopped

Cooking Process:

Add oyster sauce to rice and gently mix. Set aside.

For the shoyu omelet:

  • In a bowl, whisk eggs, shoyu and green onion.
  • Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
  • Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
  • Add sliced omelet, pineapple and cilantro and toss until heated through.

For more delicious recipes visit here@ Hawaiian Chinese Recipes