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Hale Pai
Pacific American-News Journal

Kepakemapa - September 1996 Volume 2 Issue 9

Ka Pa`ina - The Meal 

Hawaiian Sparerib Stew

4 lbs. shortribs
1 t olive oil
4 cloves garlic crushed
3 bay leaves
4 t Hawaiian salt
1/2 t pepper
2 stalks celery, cut into 1/2 inch lengths
1 large onion, cut into chunks
2 qts water
1 1 pound 12 oz can tomato bits w/liquid
2 carrots, cut into 1 1/2 inch pieces
2 potatoes, cut into 1 1/2 inch pieces
1/2 cup dehydrated poi
1/2 cup water

Preparation

Cut shortribs into 1 1/2 inch pieces.
In large saucepan, heat oil.
Brown meat, garlic & bay leaves w/2 teaspoons Hawaiian salt & 1/4 teaspoon pepper.
Stir in onion & celery; cook until onion is transparent.
Add 2 qts. water, tomatoes including liquid, the remaining 2 teaspoons Hawaiian salt & 1/4 teaspoon pepper.
Bring to boil, lower heat, & cook 1 1/2 hrs.
Add carrots cook for 15 minutes.
Add potatoes; cover and simmer for 20 to 30 minutes.
Mix poi w/ 1/2 cup water; slowly stir into stew.
Cook stirring constantly, until mixture thickens.

Makes 8-10 servings

Chocolate Haupia

1 12 oz can frozen coconut milk
6 teaspoon sugar
6 teaspoon cornstarch
1 1/2 cup water
3 teaspoon chocolate flavored mix powdered
Dash salt
1 teaspoon coconut extract

Preparation

In saucepan, heat coconut milk over low - heat until almost boiling.
In a bowl, sift sugar, cornstarch, chocolate mix & salt.
Mix in water.
Slowly add cornstarch mixture to the heated coconut milk.
Continue cooking for 5 minutes or mixture comes to a boil, stirring constantly. Stir in coconut extract.
Pour into 8x 8 x 2 inch pan.
Chill until firm.

Makes 6 servings.

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Copyright 1996 Hale Pai Pacific American-News Journal
Last modified: February 28, 1998

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