Nui Kealoha's ‘Ulu Poke
Jan 21, 2021
Nui Kealoha's ʻUlu Poke
Chef Kealoha Domingo
16
60 minutes
30 minutes
Hawaiian
Main, Pupu
A traditional Hawaiian dish reimagined. Enjoy this nutty & savory breadfruit poke flavored with macadamia nuts and limu by renown local chef, Kealoha Domingo.
Ingredients
- 4 medium sized ʻulu
Dressing
- 2 Cups coconut aminos
- 1 ½ Cups macadamia nuts
- 2 Cups water
- 2 Cups olive oil
- 1 Tbsp sea salt
- ¼ tsp cayenne pepper
Poke Ingredients
- 1-2 bunches finely sliced green onion (⅛ – ¼ inch)
- 1 small/medium sweet onion or yellow onion very finely diced
- 2- 3 Cups cherry tomatoes, halved (avoid using the large tomatoes)
- 2-3 Cups limu or ogo as fresh and crunchy as possible
- 1 Cup ʻinamona or finely chopped and toasted macadamia nuts (toast on stainless steel skillet)
Directions
- Scrub, clean and wash breadfruit, then quarter, core, and steam for 25 minutes or until fork can be easily inserted into the flesh.
- After steaming the fruit, remove any imperfections and cut into ½ - ¾ inch cubes.
- Prepare Poke Ingredients and Dressing
- Use a blender to mix 1 ½ Cups macadamia nuts, 2 Cups water, 2 Cups coconut aminos, 2 Cups olive oil, 1 Tbsp sea salt, and ¼ tsp cayenne pepper
- Pour dressing over the cubed ʻulu and mix well with a large spoon.
- Taste test for salt and pepper and adjust if necessary.
- Add sliced green onions, diced sweet or yellow onion, cherry tomato halves, limu or ogo, ʻinamona or finely chopped and toasted macadamia nuts.
- Mix gently until all ingredients are well distributed.
- Make any adjustments to your preference.
