Tamara's ‘Ulu & Kalo Poke

Sep 05, 2024

Tamara's ʻUlu & Kalo Poke

Tamara L Armstrong

Ingredients

  • 1 tbsp of Avocado oil (or any other light oil of choice)
  • 2-3 cups kalo dices, cut poke style - fully cooked &lightly steamed
  • 2-3 cups dices ʻulu, cut poke style - fully cooked &lightly steamed
  • 1 cup - finely chopped red onion
  • 1 cup - finely chopped white/yellow onion
  • 2/3 cup - finely chopped green onion
  • Gyotaku Shoyu Vinegar salad dressing
  • Sea Salt - preferably red Alae

Directions

  1. After thawing Hawaii ʻUlu Coop Recipe-Ready ʻulu and kalo, cut pieces into poke style dices
  2. Gently steam kalo and ʻulu dices on a low frying pan with a light amount of oil (olive oil, avocado oil, etc.)
  3. Add a small amount of water to the pan to steam-off and absorb into the kalo and poke dices to rehydrate for 3-5 minutes
  4. Once the kalo and ʻulu dices are gently steamed, place in a large bowl to cool off
  5. Fold in a very generous amount of Gyotaku dressing while the poke is still warm
  6. Add the medley of chopped onions and mix well
  7. Serve warm or cold
  8. Serve and garnish with sea salt and another splash of dressing to taste

Tamara L Armstrong

Leave a comment

Please note, comments must be approved before they are published