Take your pick
of pokes

These are the recipes for dishes prepared by Sean Naauao 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. For the recipe for poi mochi featured on the program, see By Request, on Page C-3.

Tako poke

1 round onion
1/2 cup sliced green onions
2 pounds tako (thinly sliced)
1 tablespoon minced garlic
1/2 teaspoon minced ginger1 tablespoon sesame oil
1 tablespoon sesame seeds
1/2 cup shoyu

Cut round onion into 1-inch pieces. Cut green onion very small. Combine all ingredients and mix well. Let stand 10 minutes. Serves 4-8.

Easy imitation crab poke

2 pounds imitation crab
4 large cucumbers
1/4 cup Hawaiian salt
1 teaspoon sugar
1 tablespoon sesame seed oil
1 tablespoon sesame seeds

Cut cucumbers in half length wise, remove seeds and slice 1/8-inch thick. Place in a colander and add Hawaiian salt. Let set minutes or until cucumbers are soft. Squeeze excess water from cucumbers and rinse well. Mix well with remaining ingredients. Mix well. Serves 4-8.

Ahi shoyu poke
with limu/onion

2 pounds ahi
1 whole round onion
1/2 cup green onion
1 tablespoon sesame seed oil
1 tablespoon sesame seeds
1 tablespoon minced garlic
1/2 teaspoon minced ginger
1 cup ogo (seaweed)
3/4 cup shoyu

Cut ahi into 3/4-inch cubes . Slice round and green onions. Chop ogo very fine. Combine all ingredients and mix well. Let stand 15 minutes. Serves 4-8.

Ahi limu kohu poke

2 pounds ahi
2-3 balls limu kohu
Hawaiian salt to taste

Cut ahi into 3/4-inch cubes. Cut limu kohu balls into quarters. Combine and add Hawaiian salt, about 2 teaspoons or to taste. Mix well. Serves 4-8.

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Following are the recipes for dishes prepared by
Vonn Logan on "Hawaii's Kitchen" last week.

Haulolo

4 13-ounce cans coconut milk
5 cups water
2-1/2 cups cornstarch
2 pounds kulolo cut into 1/2 inch chunks

In a large sauce pan combine all ingredients except kulolo and mix until there are no lumps. Place on medium heat and stir constantly for about 20 minutes.

Place cut kulolo evenly in the bottom of a half sheet pan (or use two 9-by-13-inch cake pans). Pour coconut milk mixture over kulolo. Let chill for 2 hours before cutting and serving.

Ho'i'o salad

1 bunch ho''i'o cut into 1-inch pieces and blanched.
1 large tomato cut into thin wedges
1 medium red onion, thinly sliced
2 cups steamed and sliced ulu (breadfruit)
8 ounces fresh ogo

Toss all ingredients together until well mixed. Chill one hour. Serve with Italian salad dressing.

Super coma combination laulau

1 pound cubed pork butt
1 pound cubed boneless chicken
1 pound cubed fish (mahi, ono, ahi or salmon)
1 cup raw taro cut in 1/2-inch cubes
1 cup raw sweet potato cut in 1/2-inch cubes
1 cup raw ulu (breadfruit) cut in 1/2-inch cubes)
2 tablespoons Hawaiian salt
5 pounds luau leaf (large leaf preferred)

Rinse leaves and divide into 10 15-inch long, layered piles of open leaves.Arrange about 1-1/2 cups of filling in a 10-inch strip down the middle of each pile. Fold the ends of the leaves toward the center until the fold touches the filling. Roll tightly and wrap in foil or tie with No. 20 butcher's twine. (Or wrap in traditional style with ti leaf.)

Steam for 3 hours.

Nutritional information unavailable.