Ka Wai Ola - Office of Hawaiian Affairs, Volume 9, Number 7, 1 July 1992 — Page 12 Advertisements Column 1 [ADVERTISEMENT]

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The Great Hawaiian Plate Luneh Challenge Best Overall Plate Luneh Winher Ahuimanu Pre-School Kitchen Island Fruits Salad Wash la'au thoroughly. Cut squid into half 1 eup eaeh Moloka'i watermelon, Kahaluu ineh pieces. Form a eup with taro leaves. Add lychee, Kahuku papaya and Waikane mango. squid and 2 ounces of coconut milk. Fold Cut into 1 ineh pieces and combine. Garnish la'au over squid to form a bundle. Wrap with with mint leaves and serve chilled. ti leaves. Steam for 4 hours. Lomi Limu-Wawae'iole Mahimahi with Inamona and Limu Kohu 1 lb. Limu Wawae'iole 4 Mahimahi fillets (4 ounces eaeh) 2 lbs. tomatoes, diced 1 tsp. sesame oil 1 onion, diced 1 tsp. minced ginger 1 bunch green onion, thinly sliced 1 tsp. minced garlic Mix all ingredients until well blended. Chill. 1 tsp. chopped inamona (without salt) 1 tsp. Limu Kohu Squid Lu'au Combine ingredients and marinate mahimahi 2 lbs. la'au (taro leaves) fillets for one hour. Preheat oven to 375 1 lb. squid or octopus degrees. Bake for 6 to 8 minutes or until fish 1 eup coconut milk flakes easily when tested with a fork. Makes 1 tsp. salt four servings.