PDA

View Full Version : hawaiian poke & traditional dishes



Oz
05-13-2007, 04:32 PM
just back from hawaii and here some stuff i had there which im sure u will enjoy making :D





ahi poke #1

1-1/4 pounds fresh ahi, cubed into bite-sized pieces
1/4 cup yellow onion, minced
1/4 cup green onion, minced
3 Tbsp. limu kohou (a reddish-brown seawood)
1 Tbsp. inamona (ground innards from roasted kukui nuts)
2 tsp. Sesame oil

All you need to do its combine the ingredients,
mix well and then chill.






ahi poke #2

2 pounds fresh or sashimi-grade Ahi tuna steaks,
cut into bite-size pieces*
1/2 cup soy sauce
3/4 cup chopped green onions (tops included)
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 to 2 chile peppers, cored, seeded,
and finely minced
Coarse salt to taste
1 tablespoon toasted sesame seeds**
1 tablespoon finely chopped toasted macadamia nuts***
Boy choy or romaine lettuce leaves

* If you cannot buy freshly caught fish, purchase
only fresh sashimi or sushi-grade fish.

** To toast sesame seeds: Place sesame seeds in a
small dry saucepan over medium heat; stirring occasionally,
toast 3 minutes or until golden brown
(watch closely as seeds burn easily).

*** To toast whole macadamia nuts: spread whole
nuts on a baking or cookie sheet and toast in a
preheated 300 degree F. oven for 5 to 8 minutes or
until lightly browned (watch closely as nuts burn easily).

In a large bowl, combine tuna, soy sauce, green onions,
sesame oil, ginger, chile pepper, salt, sesame seeds,
and macadamia nuts; mix lightly. Cover and refrigerate
at least 2 hours before serving.

To serve, tear leaves into comfortable holding sizes
and spoon approximately 3 tablespoons of poke onto
each piece. either eat with your fingers or use a fork
or chopsticks.






ahi poke #3

4 cups ahi, diced
1/2 cup onion, minced
1/4 cup green onion, minced
1 cup soy sauce
2 tablespoons sesame oil
3 tablespoons white truffle oil
1/2 tablespoon sambal olek*
salt and pepper to taste

Season ahi with Hawaiian salt. Add all ingredients,
mix well then chill.

*Sambal olek is a hot chile pepper paste used as table
condiments in China and Southeast Asia. Sambal oelek
is the most common and most popular. It contains chiles,
salt, vinegar and sometimes garlic and tamarind. This
fiery paste gives food a powerful flavor boost.






local style ahi poke

8 ounces tuna sashimi block, small dice
1/8 teaspoon Hawaiian salt
1/8 teaspoon kukui nut
1/2 teaspoon brown sugar
Pinch chili flakes
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon green onion, chopped
1 tablespoon onion, chopped
1 teaspoon garlic, chopped
1 tablespoon Furukake spice
1 tablespoon sesame oil

Combine all ingredients in a stainless steel bowl and gently mix.
Make this on the day of use.






huli-huli chicken

Variation #1

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed

Arrange chicken, skin side up, on rack of broiler pan.
Broil 6 to 8 inches from unit in electric oven for 10 minutes
on each side or cook on an outdoor grill. Combine the
remaining ingredients. Baste the chicken and continue
broiling or grilling for 10 more minutes on each side,
basting frequently with sauce.


Variation #2

3 broken fryers, split or quartered
1/4 cup ketchup
1/4 cup shoyu (Japanese soy sauce)
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate.
pinch of fresh or dried ginger.
drop or two of Worcestershire sauce.

Mix ingredients in bowl, brush over chicken pieces.
Grill over barbecue, turning and basting with sauce
until it is done (about 40 minutes).


Variation #3

4-6 chicken halves
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup chicken broth or white wine
1/4 cup pineapple juice
1 tablespoon Worcestershire sauce
1 tablespoon fresh ginger or garlic

Combine all ingredients. Marinate for 2hrs at room
temperature or 24 hours in the refrigerator. Place
the chicken skin side down on a grill. Cook for 30
minutes. Turn the chickens and cook for another
25-30 minutes or until done.

Note: Huli-Huli sauce can also be purchased pre-made
in bottled form and many supermarkets.






char siu

1 1/2 pounds spareribs
1/4 cup brown sugar
2 tablespoons red bean curd sauce
1/4 cup honey
1/2 teaspoon five spice powder
1 teaspoon salt
2 tablespoons sherry or whiskey
1 teaspoon red food coloring
1 clove garlic, crushed

Place spareribs into large pan.

Combine remaining ingredients; pour over
spareribs and marinate overnight, turning once.
Put spareribs in roasting pan and bake in oven at
325º for 30 minutes. Turn spareribs, baste with
remaining marinade. Continue baking for 30 more
minutes.






lau lau - beef, chicken, butterfish or pork
wrapped in taro or ti leaves

Lau Lau Variation #1

6 ti leaves
3 lbs boneless pork, beef or chicken
1 lb salted butterfish - soaked
2 teaspoons liquid smoke
4 lbs frozen taro leaves - thawed and drained

Cut and discard stems from ti leaves. Wash leaves.
Do not dry. Cut meat into 1 inch chunks. Rinse butterfish
and remove skin. Cut into bite-sized pieces. In a large
bowl, mix meat with fish with liquid smoke.

Line a large baking pan with foil. Lay 3 to 4 ti leaves in
the pan. Add half of the luau (taro) leaves. Arrange
meat mixture evenly on luau leaves. Put remaining luau
and ti leaves on top. Cover pan tightly with foil. Bake in
oven at 350°F for 3 hours.


Variation #2

1/2 pound salt butterfish, rinsed several times
to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves

Season fish, pork and chicken with Hawaiian sea salt.
Place 2 ti leaves in an X on a flat surface for each of
the 4 servings. Place 1/4 of each of the fish, pork and
chicken onto the center of 3 or 4 taro leaves. Wrap
securely with the taro leaves, then place each wrap on
a set of ti leaves. Tie the ends of the ti leaves together
with a piece of string. Place the bundles in a large steamer,
and steam for 3 to 4 hours.






chicken katsu

chicken breasts or thighs -
de-boned and flattened
flour
eggs
panko (Japanese bread crumbs)
vegetable oil
Tonkatsu sauce

Heat oil in frying pan. Coat chicken with flour, dip in
beaten egg and roll in panko breadcrumbs. Fry in hot
oil until golden brown. Drain on paper towels. Slice
and serve with tonkatsu sauce for dipping.

As an alternative you can marinate the chicken for up
to one hour before cooking in a sake marinade combining
2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1
teaspoon minced ginger and 1 teaspoon minced garlic,
blended well.

Tonkatsu Sauce (variation 1)

1 cup catsup
1/2 cup Worcestershire sauce
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Put all above ingredients in sauce pan and bring to a boil
over medium heat stirring occasionally. Reduce to a simmer
for 25-30 minutes skimming any foam that rises to the top.
Will keep refrigerated for 4 weeks Yield: 3 cups

Tonkatsu Sauce (variation 2)

1/2 cup catsup
1-1/2 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard mixed with a little water
Mix all ingredients thoroughly. Makes 3/4 cup

Tonkatsu sauce can also be purchased in bottled form
at many grocery stores or asian food stores.






haupia - hawaiian coconut pudding

Variation #1

2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
5 tablespoons cornstarch

Pour one cup of coconut milk into a saucepan.
Combine sugar and cornstarch stirring into coconut
milk. Heat over low stirring consistently until thickened.
Add remainder of coconut milk and whole milk and
continue to heat until thickened.

Pour into 8 inch square pan and chill until firm.


For a more authentic haupia, using fresh coconut try this recipe:

Variation #2

3-5 cups fresh coconut, grated,
enough to yield 3 cups of coconut milk
2 cups boiling water
5 1/2 tablespoons cornstarch
4 1/2 tablespoons sugar
1 tsp vanilla
1/8 tsp salt

Pour boiling water over grated coconut and let stand
15 minutes. Strain through pot strainer cloth or cheesecloth
of at least double thickness, twisting cloth and squeeze
out as much milk as possible. If this does not yield 3
cups milk, pour more boiling water over the coconut and
squeeze through cloth again until you get the 3 cups.
Mix cornstarch, sugar, salt and coconut milk and boil.
Stir constantly until thickened and free of lumps, using
egg whisk. Pour into shallow pan and let cool.
Refrigerate to set.






kulolo

A Hawaiian pudding made of taro,
brown sugar and coconut milk.

Variation #1

1 large taro root, grated
3 coconuts, grated
1 cup water
2 cups coconut water
2 tsp brown sugar

Mix taro with coconut meat.
Add water, coconut water, and brown sugar.
Put in baking pan.
Top with butter.

Bake 1 hour in moderate oven (350 degrees for most).
You may wish to partially cook the taro before grating.

Cut in chunks and boil slightly. Do not overcook.


Variation #2

4 cups taro root, grated
3/4 cup brown sugar
1 cup honey
1 cup coconut milk
2 ti leaves

Mix all ingredients together.
Line loaf pan with foil.
Place the ti leaves on the foil; cutting to fit the pan.
Pour the pudding into the pan and cover top with foil.
Bake 2 hours in 400º oven.
Remove foil during last half hour to allow pudding to brown.

Kulolo was originally prepared with grated taro and shredded coconut. It was wrapped in ti leaves and baked in the imu. (underground oven)






chicken luau

Although tradition calls for this Hawaiian luau favorite,
chicken luau, to be made with taro leaves, spinach can
be substituted when taro leaves are not available.

1 chicken cut into pieces
1 tablespoon vegetable oil
1 teaspoon salt
water as needed
3 pounds taro leaves (or fresh spinach)
2 tablespoons butter or margarine
salt
1 can coconut milk

In a large pot, add vegetable oil and heat.
Add the chicken pieces and brown lightly, turning
frequently. Add enough water to cover the chicken.
Simmer for about 30 minutes. Pour out the liquid.
If spinach is used instead of taro leaves, rinse the
spinach thoroughly in water. Drain the water from the
spinach. Heat 2 tablespoons butter or margarine in the
pot. Add the drained chicken. Season with salt to taste
and simmer. Add spinach (or 1-2 lbs. of taro leaves),
as well as 1 cup coconut milk to chicken. Simmer
for 5-10 minutes and serve.






papaya bread

3 eggs
3/4 cup oil
1 cup sugar
1 cup shredded carrots
1-1/2 cups applesauce
1-1/2 cups mashed papaya
1-1/4 cups chopped walnuts
1 teaspoon salt
4 cups flour
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg

Preheat oven to 325º. Lightly grease or apply
cooking spray to 2 loaf pans. Combine eggs, oil and sugar.
Mix on low speed for approximately 30 seconds. Add carrots,
applesauce, mashed papaya and nuts. Mix on low speed for approximately 30 seconds. Combine salt, flour, baking soda,
cinnamon and nutmeg. Add to wet mixture and mix by
hand until combined.

Spoon batter into loaf pans. Bake for 55-60 minutes.
Let rest in pan for approximately 10 minutes.
Remove from pan and cool on wire rack.






mango bread

2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon allspice
½ teaspoon salt
1½ cups sugar
3 eggs
½ cup vegetable oil
½ cup melted butter
2 cups partly mashed,
partly diced mangos
½ chopped macadamia nuts

Preheat oven to 350º.
Grease and flour two loaf pans.
Combine dry ingredients.
Beat eggs. Add oil and butter and beat for
approximately 2 minutes.
Add dry ingredients and mangoes.
Add nuts.
Bake 45-55 minutes.






pipi kaula (hawaiian style jerky)

2 lb Flank steak
3/4 c Soy sauce
2 tb Hawaiian salt
1 1/2 tb Sugar
1 ea Clove garlic;minced
1 ea Piece ginger; crushed
1 ea Red chili pepper; crushed
(optional)

Cut beef into strips about 1 1/3 inch wide.
Combine all other ingredients and soak beef
in the sauce overnight.If you have a drying box,
place the meat in hot sun for two days, bringing
it in at night. If drying in the oven, set oven to
175 degrees. Place meat on a rack such as a
cake cooking rack. Place reack on a cookie sheet
and dry meat in oven for 7 hours.
Keep in refrigerator.






seared toasted macadamia nut mahi mahi
with citrus aka-miso sauce

4 (6 ounce) mahi mahi fillets
salt and pepper
1/2 cup unsalted butter softened
1/2 cup macadamia nuts, toasted, ground fine
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil

Season each fillet with salt and pepper. Mix the toasted
macadamia nut into soft butter, add in panko, salt and
pepper. Spread top of fish with the crust and sear quickly
in 2 tablespoons of olive oil in a hot sauté pan on both
sides.

Citrus aka-miso sauce

1/2 cup dry white wine
1/4 cup heavy whipping cream
1 tablespoon aka-miso paste
1 cup unsalted butter, cut into cubes, softened
1 teaspoon lime juice
salt and white pepper

Reduce wine by a third. Add cream and reduce by
another third. Over low heat stir in miso paste, then
slowly add in butter incorporating each cube. Be careful
not to heat the sauce to high, sauce will break. Finish
seasoning with lime juice, salt and pepper. Be careful
with the salt because the miso paste is salty too.






malasadas
(makes 5 dozen)

1 pkg. active dry yeast
1 t. sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/ t. salt
1/4 cup melted butter
6 eggs
1 cup evaporated milk (can cream)
1 cup water
vegetable oil for deep frying
sugar & cinnamon (cin: opt.)

Mix yeast with 1 teaspoon sugar and add to warm water.
Let stand for 5 minutes. Sift dry ingredients together.
Stir in melted butter. Beat eggs, milk and water together
and add to flour mixture. Add yeast and mix well. Dough
will be sticky, cover and let dough rise until doubled, then
punch down. Let dough rise a 2nd time. Heat oil in deep
fryer to 375 degrees. Pinch off golf ball size pieces of dough.
Drop in heated oil and cook until golden brown on 1 side.
Turn over and fry until gold en on other side, watch closely,
and do not overcook, or burn. Drain on paper towels, roll
in sugar/cinnamon mixture.






Island-Style Loco Moco

Serves One

One grilled hamburger patty

Two scoops steamed rice

One scoop homemade macaroni salad
(mix some potato cubes to your usual mac salad recipe,
substituting low-fat mayo, if desired)

One fried egg
(save calories and fat by poaching egg)

½ cup prepared brown gravy
(fat-free gravy tastes rich and delicious!)

In a shallow soup bowl or deep dinner plate * (see note below),
arrange two scoops of hot steamed rice. Over the steamed rice,
place a hot grilled hamburger patty.

Center fried or poached egg on hamburger and ladle as much
VERY hot brown gravy over portion as your taste dictates.
Spoon macaroni salad to one side.

Break up egg and hamburger, mixing into rice while eating.

Serve with plenty of paper napkins.






macaroni salad
This one is SUPER ONO!!!

1 small package salad macaroni or use 2 boxes of
KRAFT macaroni & cheese (minus the cheese.)
JUST USE THE MACARONI !!!!!
1 can tuna or 1/2 pound imitation crab
1/2 box frozen petite peas (cooked)
2 small celery stalks (chopped)
4 lg. eggs (hard-boil & grate)
1/4 TSP. sweet pickle relish
(Or use MORE if your family likes relish - mine doesn't)
salt/pepper to taste
1/2 round onion or 2 chopped green onions (optional)

Boil macaroni, do not over boil, drain and cool.

Add all other ingredients to cooled macaroni, add about
3/4 of a quart of mayonnaise. The macaroni will absorb
the Mayo, so you may want to make your salad a day
ahead, to let the flavors combine. And you might want
to add more Mayo just before serving.






BEEF HEKKA
This is a popular dish in Hawaii

1 pound of lean beef,
cut in very thin strips
1 block of tofu, cut in cubes
1 bunch of green onions,
cut in pieces 1 1/2 inch long
2 large round onions, sliced
1 pound tomatoes, cut in wedges
1 bunch watercress, cut in 1 1/2 pieces
1 bundle of long rice, cooked and drained
sliced bamboo shoots
1 tablespoon sugar
soy sauce and salt to taste

Melt enough oil in large frying pan to keep meat
from sticking. Add meat and cook a few minutes.
Add sugar, tofu . Add onions and cook 3 minutes.
Add long rice and cook 3 minutes.
Add tomatoes and watercress and cook until watercress
is wilted. Add salt and soy to taste.






mun doo

3 lb chicken pieces
1/4 lb lean pork
8 cups water
1 tablespoon salt
1/2 teaspoon monosodium glutamate
1 pkg (12oz) bean spouts
1 jar (12oz) kim chee
1 block tofu
1 pkg (10oz) wonton wrappers
1 teaspoon toasted sesame seed, crushed
3 green onions

In a large saucepot, combine chicken, pork, water,
salt and monosodium glugamate. Cover and simmer
until chicken is tender. Remove skin and bones from
chicken; chop chicken and pork very fine. Cool broth;
skim offf layer of fat. Strain broth. Cook bean sprouts
for 3 minutes; drain. Chop very fine. Drain kim chee;
chop very fine. Place tofu in cloth; squeeze and drain.
combine chicken, pork, bean sprouts, kim chee and tofu
for filling. Put 1 teaspoon of filling in center of each wonton
wrapper. Dampen edges slightly, fold in half diagonally,
and pinch to seal. Bring broth to a boil, add dumplings,
and cook 5 minutes. Serve soup in bowls; sprinkle with
sesame seed and green onions. Makes 8 servings.






diamond head duck voodoo

1 large chicken duck
1 t sp. cinnamon
3 Ttsp. each coriander, cumin,
tumeric, and fresh ginger
Pinch of chili powder
5 crushed garlic cloves
6 scallions, chopped
6 bay leaves
1 c wine vinegar
3 Tablespoon salad oil
1 stick butter

Cut duck or chicken into 12 pieces. Prick the skin in
many places with a fork. Mix all ingredients, except
butter. Put duck pieces in a bowl and pour marinade
over them. Mix well and place in 'fridge. Let sit overnight.
Heat butter in casserole dish. Remove onions and
discard. Place duck and remaining marinade in dish
with butter. Cover tightly and cook for two hours at
350F. Season to taste. May add a pint of sour cream
at the end of the cooking and reduce quickly to very
little sauce.






Happy Molokai Spring Rolls
(can be vegetarian if you don't use the meat, shrimp stuff)

2 ounces bean thread noodles
1 carrot shredded
1/2 cucumber
1/2 cup bean sprouts, or as needed
1/3 pound shelled shrimp, deveined and
finely chopped OR canned crab (optional)
1/3 pound drained and crumbled tofu
1 large egg
Salt and pepper, to taste
4 cups oil for deep-frying, or as needed
8 to 10 rice paper wrappers or round
shaped wonton wrappers
1/4 cup chopped basil
(Thai basil if possible) and cilantro leaves
Sweet and sour dipping sauce

Soak the bean thread noodles in warm water to soften.
Drain thoroughly.

Peel and shred the carrot. Cut the red pepper and
the cucumber julienne style. Rinse and drain the
mung bean sprouts.

Combine all the filling ingredients (the bean thread noodles,
mushrooms, shredded carrot, chopped pepper and cucumber,
mung bean sprouts, crab,shrimp, and the egg). Season
with salt and pepper.

Heat the oil for deep-frying in a wok to between 350 to
375 degrees. Make sure there is enough oil to completely
submerge the rolls. Soften rice paper wrappers in warm
water, remove the wrapper from the water. Let it dry for
a few seconds, then add 2 heaping tablespoons of filling.
Fold the left and right sides of the wrapper over the filling,
and then roll it up.Deep-fry the rolls until they are golden
brown (about 2 minutes). Drain the rolls on a tempura
rack if you have one, or on paper towels.Serve the rolls
whole or cut cross-wise into serving size pieces, garnished
with the basil and cilantro leaves, and with Sweet and
sour fish sauce for dipping.






honey walnut prawns

• 1 1/2 lb of large or medium shrimp,
peeled and deveined
• 3/4 cup walnuts
• 5 cups water
• 1 cup sugar
• 3 tablespoons oil
• 1/2 cup cornstarch
• 1/2 cup egg whites
• 2 Tbs honey or brown sugar
• 2 Tbs mayonnaise
• 1 Tbs fresh lemon juice
• 1 Tbs condensed milk
• 1/2 cup oil

Rinse walnuts, then boil in 5 cups water, changing
water until clear. When clear, boil with sugar until
sugar dissolves. Heat 3 tablespoons of oil until hot
enough to fry, then fry walnuts until they're shiny
and brown, no longer golden.

Place walnuts on cookie sheet, let cool.

Mix cornstarch and egg whites together to form a thick,
sticky texture and mix well with Shrimp. Set aside. Mix
honey, mayonnaise, lemon juice, and condensed milk
in a medium bowl until smooth. Heat oil until boiling (careful),
then deep fry the shrimp until golden brown.

Sprinkle with walnuts, and arrange on platter. Use the mayo
mixture with lemon juice etc. as a great dipping sauce.






moo shoo macadamia nut pork

1 pound pork tenderloin or chicken may be used
1 can 6-8 ozs macademia nuts -salted or dry
roasted - crushed into small bits.
1/2 cup soy sauce
2 dry sherry
4 tablespoon brown sugar
2 teaspoons cornstarch
6 tablespoons low-sodium chicken broth
1 tablespoon soy sauce
5 teaspoons dry sherry
1 teaspoon sesame oil
1 teaspoon cornstarch
1 can button mushrooms, drained
1 cup shredded green cabbage
4 green onions
4 slices ginger

Slice pork into thin long strips about 2 inches long.
Crush macademia nuts into bits for topping and for sauce.
Marinade the meat in the marinade mix for about one hour.
Next mix all the sauce ingredients together in separate
bowl and set aside.

Heat 2 tablespoon oil in wok to nearly high heat and quickly
add the ginger, green onions and marinaded meat and stir
vigorously to brown all meat and sear. Do not let this mixture
boil - it must be browned. Turn heat down to medium and add
the sauce stirring. Next add the mushrooms and green cabbage.
Cover and let simmer for 15 minutes.

Serve over rice or noodles.






orange panda style beef or chicken

marinade:
4-6 teaspoons cornstarch

sauce:
1/2 cup soy sauce
1 tablespoon white wine or beer
4 teaspoons Ketchup
2 teaspoon sesame oil
1/4 cup orange juice concentrate
1 fresh orange peel with as much white rind removed
2 tablespoon brown sugar

other:
4 slices ginger minced
4 cloves garlic minced
Oil for deep-frying and stir-fryi
crushed red peppers (optional)

After marinading meat with cornstarch, slice into thin
strips one inch long. Combine all the sauce mixture in
pan and simmer for 20 minutes on low. Remove all white
pith from the orange peel. Cut the peel into thin strips.
Mince the ginger and garlic.

Heat wok to high heat. Add 4 tablespoon oil for frying
and heat. When the oil is ready (slightly smoking) ,
add the beef and brown quickly with ginger and garlic.

Once this is done, lower heat and add the sauce.
You may add this to veggies or over noodles or rice.






peanut panda pacific sauce

Peanut sauce is a staple dressing for many dishes in Hawaii.
You may add it for stir frys, add to salad oil for dressing, or
just use for dipping. Great for using in vegetarian stir fry by
adding it to tofu while frying, etc.

1 1/2 cup coconut milk
2 tablespoon soy sauce
1/4 cup smooth style JIF peanut butter
2 teaspoon brown sugar
3 teaspoons lemon or lime juice
2 teaspoon red curry paste or chili paste
1 teaspoon salt
1 teaspoon grated ginger
1 teaspoon grated garlic

In small pot, bring the coconut milk to a boil and stir in
all ingredients and simmer 5 minutes so that the peanut
butter has fully melted and the mixture is thickened. After
this is done, place in blender and blend until smooth. You
can add more plain milk to thin out or add more peanut
butter to thicken.

Fisher-of-Men
12-06-2007, 05:43 AM
Now that sounds good! I love Hawaiian food. :D Thanks Osiito!

Merry Christmas!


Fisher-of-Men

mrjonez
01-22-2008, 01:56 PM
oh man. poke is my new favorite. i've made it with albacore, bft, and bonito. bft was the best, but the bonito came in second.