Star-Bulletin Features

Wednesday, October 14, 1998

Hawaii's Kitchen

Limu stars in TV show

Here are the recipes for dishes prepared by Rachel Haili of Haili's Hawaiian Foods on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON/FOX2.


Lomi Opelu

Meat of 4 medium opelu, each about 8 inches long
1 ounce of chopped limu kohu
Salt to taste
1/2 teaspoon inamona kukui nut
3 tablespoons chopped round onion
3 tablespoons iced water
1 tomato, diced (optional)

Scrape the meat off of the opelu. Combine the the meat with the chopped limu kohu and salt to taste.

Add the finely diced round onion and the inamona kukui nut.

Add a little water as desired, and tomato, if it is being used.


Limu Tofu Dressing

1/2 cup limu, salted and chopped fine
1 cup tofu
1/2 clove garlic
4 tablespoons shoyu
Juice and pulp of 1 lemon
Dash of oregano, marjoram or basil

Add all ingredients to a blender and mix until creamy.

Use. within a week,

The dressing can also be used as a marinade for fish.


Ogo Namasu

1 pound ogo (or limu manauea)
1 tomato
1/2 Maui onion
1 cucumber
1/2 cup dried shrimp (optional)

bullet Marinade
1/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons shoyu
2 tablespoons salt
1 tablespoon sugar
Pinch of pepper

Briefly place seaweed in a pot of boiling water until wilted. Drain and cut into 3-inch sections.

If you are adding the dried shrimp, soak it in cold water until soft - about 30 minutes to an hour. Drain.

Combine ingredients for marinade. Set aside.

Cut tomato, onion and cucumber into strips. Add the limu and, if desired, the shrimp. Combine with marinade.

bullet Nutritional information unavailable.

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