THE ELECTRIC KITCHEN
Sunset festival features homegrown flavors
THE ELECTRIC KITCHEN
Hawaiian Electric Co.
BRING the whole family to the Waianae Coast Sunset on the Beach event next weekend for some good, old-fashioned fun.
Festivities include entertainment, a marketplace of arts and crafts, a health expo sponsored by the Waianae Coast Comprehensive Health Center, a children's center and much more.
Each night at dusk, a full-length movie will be shown. And of course, there will be lots of food from a variety of local restaurants and vendors.
Proceeds will benefit Valley of the Rainbows, a non-profit agency that provides financial scholarships so that Leeward Coast youth can attend cultural, sports, school, and educational activities.
Waianae Store Deli -- well-known in the community not only for tasty food prepared from scratch, but also for the store owner's and employees' community involvement -- will again be at this year's event, selling their popular Laulau with Aloha and made-to-order Ahi Poke (you pick from ingredients of Hawaiian salt, alae salt, inamona, chili pepper, ogo, limu kohu, shoyu, green onions, white onions, sesame seeds).
When we asked for their recipe for laulau, the response was typical of so many good cooks, "You just throw in some of this and some of that ..." We tried to capture the essence. By our estimates, each laulau is pretty hefty. For those who want specific measurements, we include recipes from our files for laulau and poke.
Waianae Store Deli Laulau with Aloha
5 to 7 large luau leaves
2 large ti leaves
3 to 5 pieces pork butt (cut into 2-inch cubes)
1 piece salted butterfish (cut into 2-inch pieces)
1 piece of pork fat (cut into 1-inch cubes)
Salt
Wash luau and ti leaves; remove stem and fibrous part of veins. Stack luau leaves; place pork and butterfish atop leaves; sprinkle with salt. Place bundle on end of a ti leaf and wrap tightly. Wrap another ti leaf around in opposite direction, forming a flat package. Tie securely with string.
Place in a steamer; steam over boiling water about 5 hours. Makes 1 laulau.
Nutritional information unavailable.
Laulau
2 pounds luau leaves
12 large ti leaves
1-1/2 pounds boneless pork, beef or chicken
3/4 pound salted butterfish
Wash luau and ti leaves; remove stem and fibrous part of veins. Rinse butterfish. Cut meat and fish into 6 pieces each.
Divide leaves into 6 stacks. Place 1 piece each of meat and fish on each stack of leaves, to form 6 bundles. Place a bundle on end of a ti leaf and wrap tightly. Wrap another ti leaf in opposite direction, forming a flat package. Tie securely with string.
Steam bundles over boiling water 4 to 6 hours, or steam in a pressure cooker 1 hour. Serves 6.
Approximate nutritional analysis, per serving: 400 calories, 28 g total fat, 10 g saturated fat, 115 mg cholesterol, greater than 1,300 mg sodium, 5 g carbohydrate, 3 g fiber, 3 g sugar, 33 g protein.
Sesame Soy Sauce Poke
1 pound aku
1/4 cup soy sauce
1/4 cup chopped green onions
1/4 cup blanched and chopped limu kohu (seaweed)
1/2 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil
1/8 teaspoon sugar
1 Hawaiian red pepper, seeded and minced
Cut aku into 1/2-inch cubes.
Combine remaining ingredients; add fish cubes and mix well. Chill before serving. Serves 6.
Approximate nutritional analysis, per serving: 90 calories, 1 g total fat, no saturated fat, 35 mg cholesterol, 700 mg sodium, 1 g carbohydrate, no fiber or sugar, 18 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.
