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Kawika Kahiapos Kalo Poke

Grammy award winner and 5 time Na Hoku Hanohano award winner Kawika Kahiapo joined us in the kitchen from the Four Seasons Resort Ko Olina making us one of his favorites, kalo poke. Kalo or taro is so versatile and I think most people only think of using it one or two ways.

 

Did you know that at one time there were hundreds of different strands of taro? Now we have a little over 100 different types and it grows almost everywhere in different climates. As the popularity of taro is growing, I think the world is realizing all of the health benefits of kalo. One of the reasons Hawaiian food is so ono I believe is the simplicity of it. Today Kawika shares his version of kalo poke.


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Ingredients: Print   Add to cart
US Metric

2 lbs kalo, steamed and cubed
1 tablespoon Hawaiian salt
1 cup Aloha Shoyu
½ teaspoon garlic salt
¼ cup honey
1 round onion, chopped
1 cup green onion, sliced
1 tomato, diced
1 cup avocado, diced
limu (optional)


Cooking Process:

Take steamed taro and cube into bite-sized pieces. Season kalo with Hawaiian salt. Add tomatoes, green onions, onion, limu and avocado and mix with kalo. In a bowl, add shoyu, garlic salt, honey.Mix well and pour over kalo.

how to serve:

Refrigerate and serve cold.

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