Entrées
Huli Huli Style Turkey Kona Bowl
Turkey Lettuce Wraps
This recipe from Chef Travis Kirkley balances savory, sweet and tangy flavors. An umami-packed mixture of ground turkey, tamarind, sesame and brown sugar fills fresh lettuce wraps, and a spoonful of kimchi gives each bite a spicy kick.
Ingredients
Quick Kimchi
1 small head
Napa cabbage
2 clove(s)
Garlic
3 tbsp.
Siriacha chili sauce
1 tbsp.
Sugar
4 tbsp.
Rice vinegar
2 tbsp.
Fish sauce
Directions
- 1. Cut the cabbage into small strips and let soak in cold water.
- 2. Next, add the sriracha, garlic, sugar, vinegar and fish sauce into blender, slowly blend till all ingredients are combined.
- 3. Remove cabbage from water and place into a clean mixing bowl.
- 4. Add the kimchi “paste” to the cabbage and thoroughly combine.
- 5. You can serve immediately but it’s best to let sit in refrigerator for one to two days.
Ingredients
Lettuce Wrap Mixture
1 whole
Onion diced
1 whole
Red bell pepper
2 clove(s)
Garlic
2 tbsp.
Tamarin
1 tsp.
Sesame oil
2 tsp.
Fish sauce
1 tbsp.
Dark brown sugar
2 tsp.
Honey
1 small head
Of butter lettuce
Directions
- 1. Start by dicing onion and pepper. In a medium sauté pan add olive oil, just enough to coat the bottom of the pan. Over medium high heat add onion and peppers. Cook for 3-4 minutes. Add garlic and cook for another minute.
- 2. Next, add Butterball ground turkey and cook for 8-10 minutes or until fully cooked through.
- 3. Once the ground Turkey is fully cooked, add tamarin, sesame oil, fish sauce, dark brown sugar and honey.
- 4. Mix all ingredients together until fully incorporated.
- 5. Over low heat, let the sauce reduce for a few minutes until almost all the liquid has evaporated.
- 6. Once sauce is thickened, start pulling the leaves off the head of butter lettuce and place on a plate, spoon the turkey mixture into each lettuce cup, top with kimchi and enjoy!
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