I recently came across malabar chestnut sprouts while shopping at Upcountry Farmer's Market in Pukalani (Maui). I met a very enthusiastic young entrepreneur named Eric, who grows malabar chestnut sprouts. He grew up in a farming family on Hawaii. He said he learned to grow malabar chestnut from reading the old fashioned way--in his community library! He prefers to go there for information. He explained that he places the chestnuts in dry grass and waters them. One week later the sprouts are ready to eat! These sprouts have a fresh, crunchy, nutty taste and are absolutely delicious! If you are interested in finding Eric he is located in the back of the farmer's market overlooking the beautiful view of the West Maui mountains, he is there Saturday from 7 am to 12 noon. When you meet and talk to your community farmers they can tell you how they grow the produce. It is a lot of sweat, hard work and sometimes pain to grow fresh fruits and vegetables. Please support your local farmers! Mahalo Eric for the tasty sprouts and for the education!!
1/2 T butter
1 T olive oil
1/8-1/4 t minced garlic
1/8-1/4 t minced ginger
2 C malabar chestnut sprouts, cut into 1 inch lengths
1 t oyster sauce
3 T coconut milk
A pinch of sugar
1/2 t crushed roasted peanuts, garnish
1 outer layer of a banana blossom, serving bowl
Banana leaves, serving place mat
1) Heat a small pan with oil and butter over medium high heat.
2) Add garlic and ginger, sauté for 1 minute.
3) Stir in sprouts, oyster sauce, coconut milk and sugar, for 3-4 minutes.
4) Serve on a plate, garnish with roasted peanuts.
|malabar chestnut fruit and leaves|
(the oval green fruit is 4" to 12" long)
|green malabar chestnut fruit|
|inside the oval fruit contains many small chestnuts|
|Eric proudly showed off |
his malabar chestnut sprouts
|malabar chestnut sprouts|
|malabar chestnut sprouts cleaned |
and cut into 1-inch lengths