[ HAWAII'S KITCHEN ]

A local favorite
by Kama‘aina Kids

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Dishes prepared by children in the Kama'aina Kids program, on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox.

Hawaiian Style Poke

1 pound fresh ahi
1 pound ogo
1/3 bunch green onion
1/4 red onion
1 teaspoon brown sugar
Pinch Hawaiian salt
1 teaspoon sesame oil
2-3 drops kukui nut oil
1/2 cup soy sauce
2 or 3 drops Hawaiian chili water

Cut fish into bite-size pieces. Slice green onions and red onions into slivers. Place in a large bowl with fish and ogo.

In smaller bowl, mix soy sauce, chili water, kukui nut oil, sugar and sesame oil. Pour over poke mixture and toss lightly. Sprinkle with Hawaiian salt to taste. Cover with plastic wrap and refrigerate 3 hours. Serve that day.

Keolu Salad Dressing

1 cup oil
1/2 cup sugar
2-1/2 teaspoons salt
1/2 cup cider vinegar
1/2 teaspoon mustard
2 slices onion
1 bay leaf
1/4 teaspoon pepper
1 clove garlic (more if desired)
1/4 teaspoon Worcestershire sauce

Blend all ingredients in a blender. May be refrigerated several days.

Hawaiian Tossed Salad

1 head fresh island lettuce, torn into bite size pieces
1 head Manoa lettuce, torn into bite size pieces
2 large carrots, peeled and sliced
1 Waimanalo cucumber, peeled and sliced

Mix all ingredients in a bowl large enough so that when you put the dressing in, you can toss the ingredients and not have the salad fall out. Just before serving, pour Keolu Salad Dressing over the salad and toss lightly.

Nutritional information unavailable.

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