By Request

By Kekoa Catherine Enomoto

Wednesday, May 20, 1998

Aquaculture Development Program, Department of Land & Natural Resources
The 'Ewa Beach Limu Festival drew some
innovative new ways to utilize limu.

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Go for ogo in
winning combinations

Creative uses of ogo come up
winners in recent contest

FOR early summer entertaining and noshing, here's a tofu poke recipe for Suzette Tom of Honolulu -- along with a selection of other enticing prize winners from the recent 'Ono Ogo Recipe Contest held at the inaugural 'Ewa Beach Limu Festival.

Ogo vegetarian surprise

By Jillian S. Ringholz of Ewa Beach, third-place entree winner,
1998 'Ono Ogo Recipe Contest

1 block firm tofu, cubed
1 cup ogo
1/2 onion, sliced
2 tablespoons sesame seeds
1 tablespoon ginger, minced
1 chile pepper
1/4 cup shoyu
1 tablespoon sesame oil

Combine all ingredients.

Approximate nutritional analysis per serving: 100 calories, 6 total g fat, 1 g saturated fat, no cholesterol, 370 mg sodium.*

Yoshi's secret

By Ted Farm of Ewa Beach, first-place salad winner,
1998 'Ono Ogo Recipe Contest

2 pounds ogo
1 cup rice vinegar
1/2 cup shoyu
1/4 cup sugar
1 tablespoon Korean ko chu jang sauce
3 stalks green onion, chopped
1 round sweet onion, sliced
Pinch fresh ginger and garlic, minced
1/2 cup dried shrimp
1 tablespoon white sesame seeds

Blanch ogo in 1 gallon hot water (brought to a boil and removed from heat) until tender. Rinse in cold water; drain.

Combine all ingredients. Refrigerate.

Approximate nutritional analysis per serving: 50 calories, no fat, no cholesterol, more than 800 mg sodium.*

Ogo-seared tombo ahi on a sea bed
of ogo and ito konnyaku

By Eleanor Y. Makio of Palolo, first-place entree winner,
1998 'Ono Ogo Recipe Contest

1 package ito konnyaku
1 pound ogo, blanched
2 pounds tombo ahi, cubed
1 package vinha d'alhos sauce mix
3 tablespoons olive oil
10 stalks celery, sliced thin
1 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup shoyu
Green onions for garnish

Boil konnyaku 5 minutes. Drain and cool. Blanch ogo in hot water 1 minute.

Marinate tombo ahi in a mixture of vinha d'alhos, 1/4 pound ogo and 2 tablespoons olive oil for 30 minutes.

In a bowl, combine konnyaku, celery, salt, lemon juice, shoyu and remaining ogo.

Add remaining olive oil to a hot wok. Sear ahi 3 to 5 minutes.

Arrange ogo/konnyaku mixture on a platter and top with ahi. Garnish with sliced green onion if desired.

Approximate nutritional analysis per serving: 60 calories, 2 total g fat, no saturated fat, 15 mg cholesterol, more than 800 mg sodium.*

No ka 'oi 'ono ogo

By Patricia A. Tanaka of Ewa Beach, second-place
appetizer and "Sam's Pick" award winner,
1998 'Ono Ogo Recipe Contest

1 onion, chopped
3 cucumbers, chopped
1 cup ogo, parboiled and chopped
1 cup sugar
1 cup shoyu
1 cup vinegar
1 tablespoon sesame oil
1 chile pepper

Combine onion, cucumber and ogo. Add remaining ingredients and marinate overnight.

Approximate nutritional analysis per serving: 50 calories, 0.5 total g fat, no saturated fat, no cholesterol, 640 mg sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.