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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. 

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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. 

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‘Ulu Bagels

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

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.