Sure Save


Kawelo’s Mini Lau Lau

1lb. steamed chicken
1small taro root or sweet potato steamed and peeled
1 bunch horenso spinach
small ti leaves
raffia for tying

Wash the ti leaves and the horenso spinach leaves and pat dry. Lay two ti leaves on a table, one on top of the other crosswise. In the center, place approximately six horenso spinach leaves and on top of the leaves place ¼ C of shredded chicken and a small piece of taro. Wrap the spinach leaves around the filling, using the outer ti leaves to wrap a secure packet for steaming. Tie tightly with raffia, and steam ti packets in a steamer until the outer leaves become tender. Serve by removing the outer ti leaves and raffia. 


Lomi Salmon and Poi Biscuits

1/8 lb fresh salmon, poached, steamed
¼ Large Tomato, diced
4 C all purpose flour
½ C Vegetable oil
2 tablespoons poi

After poaching or steaming the salmon, remove skin and bones and flake the salmon into small pieces. In a large mixing bowl, cut oil and poi into the flour using a pastry cutter or a fork until mixture resembles coarse meal. Mix in flaked salmon and diced tomatoes. Slowly add water until mixture just holds together and can be formed into a ball. Divide the dough into golf ball sized balls and press onto ungreased cookie sheet to form ovals. Bake at 375 degrees until golden brown. 


‘Ulu Bagels

1C steamed or baked breadfruit (‘ulu), minced
3C whole wheat flour
1C cornmeal
2 Tablespoons fresh poi
½ C vegetable oil

In a large mixing bowl, blend flour and cornmeal. Incorporate poi and oil, cutting them into the flour with a pastry cutter or fork. Add water a little at a time until mixture holds together and can be formed into a ball. Fold the minced breadfruit into the dough and turn into a floured surface. Divide the dough into golf ball sized balls and roll each ball into a long log and then shape into a bagel. Place on an ungreased cookie sheet and bake at 350 degrees until golden.