E ‘Ai Kākou! Episodes 3 and 4

Sharon Ka‘iulani Odom and Hi‘ilei Kawelo of Paepae o He‘eia


Hi‘ilei Kawelo, left.
Kākū Thai Green Curry.

In September 2006, viewers tuned in to catch the premiere of "E ‘Ai Kākou!", a local cooking show promoting healthy eating using Hawaiian ingredients. We have varied a little in our recipe format in order to showcase many of the recipes featured in the third and fourth episodes, allowing you to combine them for a complete and healthy meal or enjoy each dish on its own. We hope you enjoy the collection of ‘ono recipes offered here: Kākū Thai Green Curry (Spicy), Smoked Salmon Kabob, Limu Soup with Fish Balls, Tossed Salad, Iced Māmaki Tea, and Haupia and Fruit Parfait.

We're also showcasing "E ‘Ai Kākou!" episodes one through four in Ka Lālā Ola, our featured video presentation. Visit Pōnahakeone to view this great program.


Kākū Thai Green Curry (Spicy)

1 TBS cooking oil
1 Can Mae Ploy coconut milk
1 TBS Mae Ploy green curry paste
1 Onion (julienne)
3-5 Stalks lemon grass (sliced minus the leafy parts)
3-5 Kefir lime leaves
1 Bundle long beans (chopped into 1 inch pieces)
2-3 Long eggplant (sliced)
1 lb. Kākū (Barracuda) meat (other fish, pork, or chicken may be substituted)

Prepare everything ahead of time. Heat cooking oil in a stock pot.

1.Add green curry paste. If cooking for children you may want to limit the amount of green curry used.
2. Sauté onions until they begin to sweat.
3. Add lemon grass and kefir lime leaves.
4. Add fish, chicken or pork. Cook thoroughly. Remove fish, chicken or pork from the stock pot and set aside.
5. Using the same stock pot, retain liquid and reduce to medium heat. Add coconut milk and warm.
6. Combine eggplant and long beans. Reduce to medium-low heat and cover.
7. Stir occasionally until vegetables are cooked. Finally add previously cooked fish, chicken or pork. Simmer for 5 minutes and serve with rice.

Nutrition Facts
These facts are for the whole recipe
Calories 1745
Carbohydrate 59 g
Protein 122 g
Fat 120 g
Fiber 15 g



Smoked Salmon Kabob

Smoked salmon cut in thin slices
Leaf onion cut in 1 inch pieces
Maui onion – cut in slices
Plum or cherry tomatoes

1. Roll up slice of salmon. Put on toothpick.
2. Next, slide the tomato on the toothpick.
3. Finish off with a slice of green or Maui onion.

Arrange on an attractive platter.


Limu Soup with Fish Balls

1. Make soup stock by boiling fish bones with celery, garlic, ginger, salt and pepper.
2. Strain and season to taste.
3. Make fish balls by combining fish paste or lomi ‘ō‘io, chopped up dried ‘ōpae, chopped. water chestnuts and green onion. Drop by spoonfuls into soup.
4. Add a handful of dried wakame.
5. Add any other green leafy vegetable you desiree, bok choy, Chinese mustard cabbage, etc.


Photos courtesy of Mike Racoma and Sharon Odom.

Lomi ‘ō‘io.

Tossed Salad

Baby Greens
Hō‘i‘o – Prepare by blanching in boiling water and then placing in cold water.

Cut into bite size pieces.

Salad dressing – mix equal parts sugar, vinegar and water. Flavor with any of the following; lemon zest, smashed garlic cloves, fresh or dried herbs.


Iced Māmaki Tea

Boil water with either fresh or dried māmaki leaves.

Add honey and lemon to taste. Chill.


Haupia and Fruit Parfait

1. Make fruit salad using a wide variety of tastes, textures and colors.
2. Haupia
– 1 can coconut milk
- 1 can water
- 8 Tbsp sugar
- 10 Tbsp cornstarch
Heat in a pot until it starts to boil, stirring constantly. If you do not stir it will stick to bottom of the pan and burn. When it starts to boil, remove from heat and pour into a 9 x 9 pan. Place a film of saran wrap on top to prevent it from crusting. Put in refrigerator until firm. Cut into small cubes.
3. Purchase plastic parfait or large champagne glasses. Layer fruit salad and haupia in glasses.
4. Make a topping by mixing your choice of canned frozen juice withy THICK IT and water to taste. Thick it will thicken cold or hot liquids and can be bought at Longs. Mix the juice and water together until you get the flavor that you like. Then add the thick it a little at a time, stirring in…until you get the desired consistency. Drizzle over layered fruit and haupia.
5. Optional toppings include shredded coconut, chopped nuts, mint leaves.