The FACCC2 group is sponsoring a food challenge: "Around the World in 60 Dishes." This is based on the Jules Verne novel, "Around the World in 60 Days." The concept is to submit recipes from around the world, and see if the members of the club can come up with 60 recipes from different countries and areas.

So this weekend, Vrghr took his friends on a culinary trip to our 50th state; that wonderful group of pacific islands famous for tropical vacations, Hula, Luau and many other wonderful things: Hawaii!

Wuffy decided to put together a full menu of Hawaiian treats:
- Ahi Poke
- Spam Musubi
- Hawaiian-style Macaroni Salad
- Pork Tonkatsu

Vrghr was contemplating adding Moco Loco, but with all the other goodies planned, no one would have been able to finish it. So wuff will be preparing that dish at a future date. You have been warned! *LAUGH*

This wuff hadn't cooked any of those dishes before, so these were all "kitchen experiments" of a sort. Thankfully, everything turned out really well! And everyone at the table demanded Vrghr provide them the recipes for the dishes, so wuff's followers here get to see them first and then wuffy will forward these on to all the diners at the feast.

A couple of the guests had visited the Big Island and enjoyed the cuisine there. They pronounced these as both very good, and quite authentic to what they'd tasted there. Said they'd brought be a lot of very happy memories that they'd like to repeat in their own kitchen.

So grab your lei's and put on your loudest Aloha shirts, and lets start our culinary travel with a lovely Ahi Poke Bowl!

Vrghr version has a nice spicy kick from the inclusion of Sriracha sauce. If you'd like a little less heat, just cut that component back a bit. But wuff would leave some of it in the mix, as a bit of heat goes quite well in contrast to the sweet, spicy, savory components.

Wuff served the Ahi tuna over some tender Mung Bean "glass" noodles. It would work very well over rice as well. Or just serve the fish on its own. You can also add other mix-ins to suit your own tastes. Good options include soy beans, crushed macadamia nuts, sweet onions, green onions, diced tomatoes, crushed seaweed, etc.

Sushi-grade Ahi is rather expensive. If you want to save a little cash, you can substitute market grade tuna steaks, or even Salmon. The flavors will be quite good in any case. But this dish definitely benefits from the best, freshest quality fish you can find.

Here's the opening salad of the feast! Aloha and E ka ai!!

(Makes 4 servings)
Ingredients:
1.5 lbs Ahi Tuna
1/4 C Soy Sauce
1/3 C sliced Green Onions (or 1 small Shallot, diced)
1 TBS Rice Vinegar
1 TBS Srirach or Chili Garlic Sauce (or 1 tsp crushed red pepper flakes) (less, if you want less "kick")
1 TBS crumbled dried Seaweed (optional)
2 tsp Mirin
2 tsp grated Ginger (or ginger paste)
1-2 tsp fresh Honey
1-2 tsp Sesame Oil
1 tsp Sesame Seeds
1 tsp Garlic Paste

Mung Bean “Glass” Noodles
2 TBS Ponzu Sauce
2 tsp Sesame Oil

Optional accompaniments:
Soybeans
Diced tomatoes
Chopped Macadamia Nuts
Sliced green onions

Directions:
Dice the tuna into cubes about 1/2 inch size
Mix all marinade ingredients in a bowl. Add tuna. Toss (or add to zip bag) and refrigerate 2-4 hours to marinade

Prepare the Mung Bean "glass" noodles according to package (Soak in hot, nearly boiling water for 10-12 minutes, or boil for 5-8 minutes). Note, cutting the noodles in half will make them easier to manage. Add sesame oil and ponzu sauce (or light soy sauce) and toss to coat

Serve marinated tuna cubes over the glass noodles (or rice) with optional assorted mix-ins. Garnish with more sesame seeds, sliced green onions, chopped crushed seaweed, etc.

!DEVOUR!