THE ELECTRIC KITCHEN
Festival showcases Hawaiian arts, crafts and plants
Weavers, dancers, kapa makers and other practitioners of traditional Hawaiian culture will join biologists, conservationists and horticulturists to share their passion for the native and Polynesian-introduced plants of Hawaii at Bishop Museum this weekend. Attendees at the first Grow Hawaiian Festival will have a unique opportunity to speak to many of the foremost practitioners of Hawaiian arts, including lei- and ipu-makers, and woodworkers.
Headlining the festival will be olohe lua, author and cultural historian Richard Likeke Paglinawan, who will discuss plants of the ancient Hawaiian martial arts, while a roundtable of kumu hula will share personal stories and thoughts on the plants used in hula. Staff from the native plant nursery Hui Ku Maoli Ola will talk about how to choose and properly care for Hawaiian plants. Representatives from Kaala Farm will demonstrate kalo-pounding and kapa-making.
The Grow Hawaiian Festival provides an extraordinary opportunity for people to ask experts for advice on all manner of things biological or horticultural. Attendees can bring their unknown plants to the festival to have them identified.
The festival also will feature booths offering information on local conservation and sustainability efforts, a guided tour of the museum's garden of native and indigenous plants, and a native plants sale.
Ernie Cruz Jr., the Hawaiian music trio Pilioha and hula dancers will entertain. Refreshments will be sold.
Hawaiian Electric Co. will give away reusable grocery bags to the first 100 families or individuals who attend the festival and, while supplies last, to those who pledge to conserve electricity.
Chicken or Squid Luau
2 pounds boneless chicken or 1-1/2 pounds cooked squid or octopus
2 pounds frozen luau leaves, thawed
2 cups coconut milk
1 teaspoon salt
To prepare chicken: Cut chicken into small pieces. Saut in 2 tablespoons butter or margarine. Cover and simmer 15 to 20 minutes.
To prepare squid: Cut squid or octopus into thin crosswise slices.
In a saucepan, combine all ingredients; heat, but do not boil. Serves 6.
Approximate nutritional analysis, per serving (based on chicken): 400 calories, 26 g total fat, 18 g saturated fat, 135 mg cholesterol, 550 mg sodium, 8 g carbohydrate, 4 g fiber, no sugar, 35 g protein.
Approximate nutritional analysis, per serving (based on squid): 320 calories, 19 g total fat, 15 g saturated fat, 350 mg cholesterol, 500 mg sodium, 13 g carbohydrate, 4 g fiber, no sugar, 29 g protein.
1/4 cup flour
1/2 teaspoon salt
2 pounds beef stew meat
2 tablespoons salad oil
1 onion, chopped
1 small piece ginger, crushed
1 clove garlic, crushed
2 Hawaiian red peppers, seeded and minced
1/2 teaspoon peppercorns
5 cups water
2 large carrots, pared
2 pounds taro, pared
1 cup chopped green onions
1 teaspoon Hawaiian salt
Poi to thicken, if desired
Combine flour, salt and pepper. Dredge meat in mixture.
In a large saucepan, heat oil and brown meat. Stir in onion, ginger, garlic, peppers and peppercorns. Add water; cover and simmer 2 hours or until meat is tender.
Cut carrots and taro into 1-inch pieces. Add to stew; cover and simmer 30 to 40 minutes.
Add green onions and salt just before serving. Thicken with poi. Serves 6.
Approximate nutritional analysis, per serving (not including poi): 500 calories, 24 g total fat, 8 g saturated fat, 95 mg cholesterol, 600 mg sodium, 44 g carbohydrate, 7 g fiber, 3 g sugar, 29 g protein.
1 can (8.25 ounces) crushed pineapple
3 tablespoons cornstarch
3 tablespoons sugar
2 cups coconut milk
Drain pineapple well.
Combine cornstarch, sugar and salt; stir in 1/2 cup of the coconut milk to form smooth paste.
In a saucepan, heat remaining milk on low heat. Stir in cornstarch mixture. Cook, stirring constantly, until mixture thickens. Stir in pineapple. Pour into shallow 8-inch square pan. Let cool until firm. Serves 6.
Approximate nutritional analysis, per serving (using 1/16th teaspoon salt): 200 calories, 16 g total fat, 14 g saturated fat, no cholesterol, 35 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g sugar, 2 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