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Who has some that they want to share?

Pipi Kaula

Cut flank steak into strips
Sprinkle with salt
Let stand 3 to 4 hours
Place in sun and allow to dry for 1 to 2 days in a screened box
Broil or fry the meat
Cut into bite-sized pieces and serve



Lomi Salmon

1LB salt salmon
5 large tomatoes
1 large onion
2 - 3 green onions
crushed ice

Remove skin and bones from salmon
Soak in water, changing the water until the fish isn't too salty
Pick apart fish with fingers or chop into small pieces
Put fish in a bowl with diced tomatoes and onions
Mix well
Serve cold, mixed with a small amount of crushed ice



Kulolo

4C grated taro
3/4C brown sugar
1C honey
1C coconut milk
2 ti leaves

mix all ingredients well
line loaf pan with foil, cut ti leaves to fit pan and place on foil
pour mixture in pan and cover with foil
bake 2 hours in 400 degree oven

How well does that kulolo recipe turn out, in your opinion? My nana's been looking for one but we can never find a good one. D:

I gotta ask my nana for her haupia and pickled onion recipes. <3 Those are goooood.

Pretty good. But last time we made it, it was undercooked and super grainy. gonk

It's probably easier to just buy kulolo from the store, imo. xD

I love haupia. c:

salt cured salmon
if you can't find it in the store, just do this with fresh salmon


Put a layer of Hawaiian salt in a large glass baking dish. Note that table salt is not suitable for salting fish. You must use coarse salt.
Rinse salmon fillets, dry them well, and place them on top of the salt in a single layer
Sprinkle more salt on top and make sure all sides of the salmon are covered with salt.
Cover the salmon with plastic wrap, and weight it down using another glass dish or heavy pan.
Refrigerate the salmon for 24 hours to 3 days. A longer salting period will pull more water out of the salmon and will result in a saltier and more heavily cured fish.
Rinse the salmon and dry it well before using to make lomilomi salmon.

basically
but i guess you're supposed to use hawaiian salt when you cure it