Spicy Tuna Poke
1 pound ahi, diced
¼ cup onions, minced
¾ cup mayonnaise
sesame seed oil, to taste
soy sauce, to taste
sambal, to taste (asian chili pepper condiment)
½ cup crab meat
¼ cup green onions, chopped
In a mixing bowl, combine ahi, onions, green onions, and crab meat with shoyu
and sesame seed oil. Fold in mayonnaise and mix until combined well.
Chill mixture until ready to serve.
Pulehu Ribs
4LBS SHORT RIBS
1C SHOYU SAUCE
1C KETCHUP
5tsp ROCK SALT (KOSHER)
2C LIGHT BROWN SUGAR
6 PEELED GARLIC CLOVES
6 PCS GINGER ROOT QUARTER SIZE PEELED AND SMASHED
BOWLS
POT WITH COVER
THONGS FOR COOKING
GRILL
1. PLACE RIBS IN A BOWL SET ASIDE. MIX ALL REMAINING INGREDIENTS TOGETHER
AND POUR OVER RIBS. LET THE MARINADE SIT ON RIBS OVERNIGHT IN THE
REFRIGERATOR MIXING A FEW TIMES.
2. NEXT SET UP GRILL, CHARCOAL GRILLING IS THE BEST FOR THESE RIBS. (IN HAWAII WE USE A WOOD CALLED KIAWE). ANY
WOOD IS FINE OR COALS. WHEN YOUR GRILL IS READY LAY MEAT ON GRILLING
SURFACE COOKING APPROX 3 MIN ON EACH SIDE. REMEMBER THAT THE MIXTURE ON
THE MEAT WILL CAUSE FLAMES TO START, LIGHTLY SPRINKLE WATER ON FLAMES.
3. AS RIBS ARE DONE PLACE IN COVERED POT TO KEEP WARM. REMEMBER THAT
GRILLING TIME CAN VARY DEPENDING ON THE THICKNESS OF THE RIBS AND YOUR
HEAT FROM YOUR GRILL. ENJOY THESE DELICIOUS PIECES OF MEAT WITH ANY STARCH RICE OR POTATO AND A FRESH SALAD. ENJOY!!!
Kalua Pig (Haole Style)
4 lbs pork butt
2 Tbs Hawaiian Salt
2 Tbs liquid smoke
1 banana leaf or aluminum foil
4-6 large ti leaves, ribs removed
Score pork on all sides with 1/4 inch
deep slits about 1 inch apart. Rub pork
with Hawaiian salt, then rub with
liquid smoke. Wrap pork, in the banana
leaf, then wrap completely in ti leaves.
Tie with string and wrap in foil. Preheat
oven to 350 degrees F. Place pork in a
shallow roasting pan and add 2 cups
water. Roast for 4 hours. Shred pork
and let stand in 1 Tbs Hawaiian salt
dissolved in 2 cups boiling water
with a few drops of liquid smoke
before serving.
Haupia
4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar
and cornstarch. Cook over low heat until thickened and shiny. If the
haupia is grainy, you need to keep cooking the mixture because the fat
in the coconut milk has not yet melted.
Chill & Serve*Coconut milk, as you rightly recall, is made by mixing equal parts of
shredded coconut and water, and simmering until foamy. Then the mixture
is strained through cheesecloth, and you squeeze as much liquid out of
the pulp as possible.
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