Na Leo members share
favorite recipes

Here are the recipes for dishes prepared by Angela Morales, Lehua Kalima and Nalani Choy of Na Leo Pilimehana 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.

Ahi Teri Miso

Nalani Choy

1 pound ahi (chunk)
Chopped green onions
1/2 cup shoyu
1 tablespoon sugar
3 cloves garlic
6 slices ginger
1 tablespoon dark miso
1 tablespoon light miso
Chinese parsley
1/4 cup sake

Place all the ingredients in a saute pan. Cook until the fish is done.

Imitation Crab Dip

Nalani Choy

1 cup mayonnaise
1 can cream of mushroom soup
1 block cream cheese (8 oz.)
1 pound imitation crab
1 can (8 oz.) water chestnuts, drained and chopped

Mix all ingredients in a bowl until well blended. Serve the dip with crackers or cut-up raw carrots and celery.

Salmon Tofu Salad

Lehua Kalima

1-2 blocks firm tofu, drained and cut into 1/2- to 1-inch cubes
1 package bean sprouts, washed and drained
1 bunch watercress, washed and chopped
1 small Maui onion, sliced very thin
2-3 tomatoes, chopped
2 green onions, chopped
1 large can red salmon, drained, deboned and flaked

n Dressing
2 tablespoons sesame oil
2 tablespoons mirin
1 tablespoon toasted sesame seeds
1/2 cup salad oil
4 tablespoons vinegar
2 cloves garlic, minced

Starting with the tofu, layer the salad ingredients in the order listed, finishing with the salmon. Refrigerate so all is well chilled.

Next, prepare the dressing.

Place all the dressing ingredients in a jar with a tight lid and shake well. Refrigerate.

Just before serving, shake the dressing to recombine and pour over the salad.

Serves 6-8.

Lomi O'io

Ricardo & Angela Morales

1 O'io
Inamona
Hawaiian salt
Limu kohu
Green onions

Scale the o'io thoroughly (leave no scales).

Detach the head from the body and discard the head.

Filet the o'io from the backbone to the stomach (leaving the gut attached).

Starting from the tail, use a spoon and scrape down toward the head, scraping up the meat. DO NOT scrape towards the tail (you'll scrape all the bones off as well as the meat).

Remove and discard any bones that may detach during scraping. Place all the scraped meat in a bowl.

Once all the meat has been scraped off the fish frame and placed in the bowl the next step will be to lomi (massage) the o'io with cold water.

As you lomi, feel for bones that may have been missed. Your goal is to have just o'io meat, NO BONES.

Add the Hawaiian salt and inamona (about 1 teaspoon each) to taste and continue to lomi.

Add more water, as the o'io will thicken with the added ingredients. You want to keep the consistency thick (like poi), so add water just a little at a time.

Lastly, add limu kohu and green onions to taste and lomi to blend. Always check the consistency as you lomi. Additional water can always be added.

Chill.

When serving add some ice cubes to the bowl to keep the fish cold. ENJOY!!!

Nutritional information unavailable.