Page 34 - MidWeek - Nov 23, 2022

34 MIDWEEK NOVEMBER 23, 2022
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Get Wrapped Up In MThis Samoan Staple
y friend, chef Mike expanded them to include Yamauchi-Ya- Portuguese sausage, butter- mate, gained no- fish, lup cheong, corned beef
toriety on the farmers market and onions, and more.
LANAI
circuit, as well as TV produc- tion sets. He’s known locally for his lūʻau bombs, and has
This week, however, he shares his rendition of vegan palusami.
You can watch episodes of “Cooking Hawaiian Style,” presented by Aloha Mortgage Advisors at Ka Laʻi Aloha Estate, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawaiian Style” airs in over 43 million homes worldwide. Get this free recipe and thousands of others at cookinghawaiianstyle.com.
(Above) It’s another shaka recipe for the author and chef Mike Yamauchi- Yamate. (Left) This week’s prized dish: vegan palusami.
RUBEN CARRILLO AND RYAN SAKAMOTO PHOTOS
VEGAN PALUSAMI
Ingredients:
• 14 taro leaves, cleaned
• 1 pound cooked sweet potato • 1 pound cooked kalo
• 1 white onion, cut into slivers
• 2 cloves crushed garlic
• 20 ounces coconut milk
• Hawaiian salt, to taste
Directions:
Cut the stem off each taro leaf. Take two pieces of leaf and hold them in your hand to form a pocket. Add two pieces of cut stem, as well as a 1/7 portion of each ingredient to the pocket. Roll the leaf until closed and wrap with aluminum foil, sealing tightly. Place foil-wrapped palusami into steamer for 45 minutes. Open and eat.
Makes 7 servings.