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Kalo was the primary staple food in the Native Hawaiian diet. The tubers are grown in lo`i kalo, terraced mud patches often utilizing spring-fed or stream irrigation. Kalo are typically steamed and eaten in chunks or pounded into pa`iai or poi. Additionally, the leaves are also utilized as wrappings for other foods for steaming. [2]
Laulau, a traditional Hawaiian dish. Adobo; Cantonese dim sum influenced dishes such as char siu manapua, fun guo is known as "pepeiao" (meaning "ear" in Hawaiian), [46] gok jai or "half moon", pork hash are a normally twice as large than the usual shumai, and "ma tai su" a baked pork and water chestnut pastry [47]
Several small loʻi (pondfields) in which kalo (taro) is being grown in the Maunawili Valley on Oʻahu, Hawaiʻi. The ditch on the left in the picture is called an ʻauwai and supplies diverted stream water to the loʻi. A loʻi is a patch of wetland dedicated to growing kalo. Hawaiians have traditionally used irrigation to produce kalo.
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Combine the cider, brown sugar, ginger, apples, and kumquats in a slow cooker. Wrap the quartered oranges, cinnamon sticks, cloves, and peppercorns in a large piece of cheesecloth and tie to ...
2. Philly Cheesesteak Sliders. Cook up shaved steak with onions and peppers for a slider version of the classic Philly cheesesteak. You can make the filling ahead of time, and then just assemble ...
In lūʻau stew, lūʻau refers to the young leaves of the kalo (taro) plant, though it generally means taro leaves as an ingredient. The leaves are parboiled, strained, chopped, and combined with the cooked (fresh) meat—octopus ("squid"), chicken, beef, or pork—that are sautéed with onions.
Preparing Hawaiian imu, to cook pig overnight, on Oahu, Hawaii. Kālua pig is a main tourist attraction at many lūʻau, though it is sometimes made using a gas or electric stove with artificial mesquite or kiawe liquid smoke. Other tourist businesses use substitutes instead of vegetation or use an imu pao, an above ground variation of the imu.