Tamara's ‘Ulu & Kalo Poke
Sep 05, 2024
Tamara's ʻUlu & Kalo Poke
Author:
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
After thawing Hawaii ʻUlu Coop Recipe-Ready ʻulu and kalo, cut pieces into poke style dices
Gently steam kalo and ʻulu dices on a low frying pan with a light amount of oil (olive oil, avocado oil, etc.)
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
Once the kalo and ʻulu dices are gently steamed, place in a large bowl to cool off
Fold in a very generous amount of Gyotaku dressing while the poke is still warm
Add the medley of chopped onions and mix well
Serve warm or cold
Serve and garnish with sea salt and another splash of dressing to taste
