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Koele Palau Kamaboko Wontons Stuffed Uhu He'eia Salad

Koele Palau
From the Kitchen of: Sky Gora

3 medium Okinawan sweet potato
1 1/2 cans coconut milk (15 oz.)
5 Tbs. brown sugar, to taste
Boil potatoes until tender. Peel, mash then add coconut gradually and mix. Add brown sugar a little at a time for taste. Garnish and serve.

Kamaboko Wontons
From the Kitchen of: Dan Ahuna

8 oz. cream cheese
6 1/2 oz. kamaboko, can be substituted with Spam or imitation crab
1 bunch green onions
10 oz. won ton wraps
Thai chili sauce
Mix chopped green onions.  Dice kamaboko, use only half.  Mix cream cheese in a bowl with green onions and diced kamaboko.  Place 1 spoonful of mixed ingredients on center of each wonton wrap.  With your finger, rub a dab of water on half of the edge of the wrap.  Fold wonton in half.  Use the flat edge of the fork and press down around half of the edge of the wonton (only on one side of wonton)  Deep fry in oil for 30-60 or until golden brown. Serve with Thai chili sauce (for dipping)

Stuffed Uhu
From the Kitchen of: Shane Sumarnap

1/2 c. ginger, sliced
3 cloves garlic, medium chop
2 c. onion, sliced
2 c. tomatoes, sliced
6 stalks green onion
4 c. Portuguese sausage, sliced
2 1/2 c. mayonnaise
4 large green ti leaves
4 Tbs. Hawaiian salt
2 tsp. black pepper

Clean fish. Rub belly with Hawaiian salt and season to taste with garlic and pepper. Coat both sides with mayonnaise. Mix remaining ingredients and stuff inside of uhu. Lay ti leaves in pan, place uhu on ti leaves and cover with foil. Bake at 375 degrees for about 45 minutes.

He'eia Salad
From the Kitchen of: Shane Sumarnap

1 lb. limu
1 lb. ho'io fern shoots
4 medium tomatoes
1 to 2 sweet onions
1 c. shoyu
1 c. vinegar
1 c. patis
1 papaya, optional

Blanch limu and ho'io in hot water. Cut to desired size. Add tomatoes, onions, shoyu, vinegar and patis. Mix well, chill and serve.