Tita Nui's Ulu Cornedbeef Patties w/ Sweet Chili Aioli
(2nd Place - Appetizer at the 2011 Breadfruit Festival)
2lb. green mature ulu (breadfruit)
1 can corned beef
1 1/2 cup surimi (fish paste)
1/4 cup mayonaise
1/4 cup chopped green onion
Oil for frying
Salt for water to cook ulu.
Sweet Chili Aioli
1 cup mayonaise
1/4 cup Thai Sweet Chili sauce
1 tsp. oyster sauce
Combine all ingredients in bowl. Mix well.
~ Peel & core ulu. Cut into 1/4 inch cubes.
~ Place in pot covered with water, add salt. Boil until ulu is cooked. Approximately 20 minutes.
~ Remove ulu from water & let drain.
~ Combine corned beef, surimi, mayonaise in bowl. Mix well.
~ Add in ulu & green onion, again mixing well. Note: mixture will be very sticky.
~ Heat oil in skillet/frying pan.
~ Drop by spoonfuls into oil. Fry until golden brown.
Variation: You can use 2lb of taro instead of ulu or you can use half ulu & half taro.
Just make sure you thoroughly cook the taro (so your mouth no get itchy).
This is one of my creations. Not sure what brought on this inspiration except maybe the fact of
me not having a clue what to make for dinner. Talk about a basket of ingredients worthy of the
TV show "Chopped". The Aioli is a basic dipping sauce I use for other things too (Ka'ea loves it
on fried fish!).
This is the recipe I used for my entry in the 2011 Breadfruit Festival just held this past weekend
at the Amy Greenwell Botanical Gardens. It won me 2nd place in the appetizer category, I lost
to a chef who made "healtier" ulu spring rolls... LOL!!! But, I was told my patties tasted betta!
I grew up eating ulu (we called it Ma'pene, spelling?) I love the diversity of ulu and was thrilled to
learn so much at the festival. They even had ulu/mango popsicles as an entry (was ono!). Just
remember that ulu can replace potato in any recipe. I encourage you to be creative, use the local
ingredients we have growing abundantly here & go for it!
Tita Nui's Rating: ♥♥♥♥♥'s x 1000 (cause as my own creation... LOL!)