POSTED: 01:30 a.m. HST, Nov 17, 2010
Makahiki, the Hawaiian New Year, honors Lono, god of peace, rain and agriculture. During this time of the year, Hawaiians maintained a pono, or proper, relationship with the earth and gods, which gives people and the land time to rest and rejuvenate. Waimea Valley continues this tradition with hula, arts and crafts, games, food and guided tours of the valley.
When: 10 a.m. to 4 p.m. Sunday
Where: Waimea Valley, 59-864 Kamehameha Highway
Admission: Free to kamaaina and military
Call: 638-7766 or visit www.waimeavalley.net
Waimea Valley is one of Oahu's last partially intact ahupuaa. The 1,800-acre area offers a cultural window into the lifestyle and customs of the Hawaiian people through daily programs and activities.
We're sharing recipes that feature traditional Hawaiian food, but these put a slightly modern twist on longtime staples.
3 pounds luau leaves
18 ti leaves with stems (see note)
3 boneless, skinless chicken thighs
1 pound boneless beef chuck
1 pound boneless pork butt
1 pound salted butterfish
1 tablespoon Hawaiian salt
Wash luau leaves thoroughly, cut off stems and divide into 6 bundles. Wash ti leaves, splitting stems in halves.
Cut chicken thighs in halves. Cut beef, pork and fish into 6 pieces each. Place one piece each of chicken, beef, pork, and fish on each stack of leaves to form 6 bundles. Add 1/2 teaspoon of the Hawaiian salt to each bundle.
Cross 3 ti leaves to form circle, place laulau in center, pull up leaves and tie ends securely with split stems. Repeat for all bundles.
Steam over boiling water 4 to 6 hours or in pressure cooker 1 hour. Makes 6 laulau.
Note: Aluminum foil can be used in place of ti leaves to wrap laulau.
Approximate nutritional information, per serving: 500 calories, 26 g fat, 8 g saturated fat, 160 mg cholesterol, greater than 2000 mg sodium, 9 g carbohydrate, 5 g fiber, no sugar, 56 g protein
3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium-sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying
Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3 inches in diameter and 1/2 inch thick.
Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides. Makes about 10 patties.
Approximate nutritional analysis, per patty: 250 calories, 18 g fat, 2 g saturated fat, 10 mg cholesterol, 220 mg sodium, 18 g carbohydrate, 1 g fiber, no sugar, 5 g protein
3 pounds sweet potato
2 cans (12 ounces each) frozen coconut milk, thawed
Shredded coconut (optional)
Place potatoes in a large saucepan; cover with water. Bring to a boil, lower heat and cook until tender, about 30 to 40 minutes.
Peel and mash potatoes. Stir in coconut milk.
Serve warm or cold. Garnish with shredded coconut. Makes 8 servings.
Approximate nutritional analysis, per serving (not including shredded coconut): 270 calories, 18 g fat, 16 g saturated fat, no cholesterol, 80 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g sugar, 4 g protein
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's recipe database, accessible online at www.heco.com.