If you're anything like us, you enjoy the wonderful taste of a sweet Maui onion and they taste so very much better here on the islands.
Barbara Santos' The Maui Onion Cookbook is chock full of oodles of terrific recipes for one of the world's best tasting bulbs.
In the book, she notes that such onions should be "enjoyed promptly after purchase."
Santos notes that their moisture content is very high and means they don't keep nearly as long as others.
Trips to OurKonaCondo.com are not complete without a dish or two featuring the Maui variety of onion. Today, we share, courtesy of the Maui Onion Cookbook, the following recipe, known as Tai Ching Look Fun Noodles, created by Gertie Ching Ceballos of Maui. We couldn't find Look Fun noodles (probably weren't looking in the right place at the KTA Super Stores), but found Chow Fun noodles at Longs which also tasted great.
Ingredients here are for two, but you can double or more, as needed. Lots of fresh ingredients means it makes for a very healthy dinner.
1/4 pound fresh Chinese peas
1 stalk celery, sliced diagonally
1 large Maui Onion, diced
1 carrot, sliced diagonally
Sesame oil as needed
1 7 oz. package of Look Fun noodles
1/2 lbs. cooked char siu, sliced (Chinese roast pork -- we found in meat section at KTA.
1 package mung bean sprouts
3 green onions, sliced in 1 inch pieces
Oyster flavored sauce
(We like our stir fry well cooked. If you prefer a crunchier texture, reduce cooking times accordingly)
Heat oil in wok until hot, toss in Maui onions, stir fry to desire texture, add carrots, continue, add celery Chinese peas and continue to desired texture. Add noodles (cut to desired length or leave as is) Add oyster flavored sauce to taste along with char siu pork, heat through. Reduce heat, add bean sprouts and green onions, toss to desired degree of doneness and serve.
The book notes that if you want to serve this Maui style, toss into a paper cone and eat with chopsticks, but we preferred plates.
