HAWAIIAN LOCO MOCO
I absolutely love Hawai’i. It is my favourite place to travel to and everything about it makes me happy. So many have asked me why do love it so much, and I have answered with the words “It is home away from home”. Not everyone can find that connection that I feel but I am always drawn back to its beauty. This past December was our 5th trip and I’m already looking forward to the next one.
I find the people in Hawai’i are more happy, relaxed & carefree. Yes there is poverty and there are many issues but it seems the local’s take it all with a smile. If you ever visit the other islands that have less tourists such as Maui and Kauai, you’ll also be overwhelmed by their kindness and respect for one other. It is such a rare thing to see these days.
And what about the Islands themselves? A beautiful sight! Not only are the man-made tourist areas beautiful but even more so is its nature. You'll find the palm trees sway in the ocean breeze whilst the volcanic carved mountains sit luscious and green awaiting you to take a hike and discover their beauty.
But this post is not about Hawai’i itself but about one of the most popular tourist meals you can find just about anywhere! The humble Loco Moco!
Loco Moco is Hawaii’s original home made fast food. There are many versions of this recipe but I love the original that is made with rice, a beef patty, gravy and a fried egg sunny side up. Each serving is usually HUGE but I’ve tried to modify it to our Australian meal serving sizes. Now even though there are 4 elements to making this dish, it is pretty easy tempt together and will definitely be a favourite! Enjoy x
1 ½ cups rice
3 ½ cups boiling water
1 tbs olive oil
In a deep pot with a lid add the olive oil and saute the onion and rice over a low heat. Bring kettle to boil and once rice has been coated with oil, pour boiling water into pot. Stir once and return to boil. Season. Reduce heat and allow to simmer, cover and cook until rice is tender and has absorbed all the water. Rice should be studded with steam holes when ready. Fluff with a fork. Set aside.
2. BEEF PATTY
500g grass fed lean ground beef mince
1 egg beaten
1 large onion, finely diced
¼ cup glutenfree breadcrumbs
4 tbs milk
sea salt / pepper
Combine all ingredients and form into 6 large patties. Heat BBQ or grill and cook each patty approximately 4-5 minutes each side or until cooked through but still slightly pink. Do not over cook as the lean beef will become tough. Remove from heat, cover with foil and allow to sit while you make the gravy and eggs.
30g Orgran Vegetable Gravy (OR any other GF gravy you have available)
280ml cold water
Combine gravy powder and water in a pot until powder has dissolved. Place over heat and continuously stir until simmering slightly thickened. Set aside.
4 fresh organic eggs
green onions, sliced on an angle to serve
Heat frying pan with olive oil over medium heat. Crack eggs into pan with olive oil. Once egg starts to turn white, reduce heat and cover with lid until all white has set.
5. TO SERVE
To serve, place a large serving spoon size of rice onto a plate, top with the beef patty, then gravy and finally the fried egg. Serve with a sprinkling of fresh green onions and optional hot sauce.