Best Hawaiian Poi Recipes

Hawaiian Poi image

Provided by Sue L

Time 55m

Number Of Ingredients 7

2 lb taro root, scrubbed, peeled and cubed
17.6 oz can coconut water
3 1/2 oz cream of coconut (type for mixing cocktails)
4 oz coconut cream (unsweetened type)
1/4 c crushed pineapple
2 Tbsp brown sugar
1/2 tsp cinnamon

Steps:

1. Simmer the taro cubes in the coconut water for about 40 minutes or until tender, then drain.
2. Place in a food processor or blender with the rest of the ingredients and puree.

Spicy Hawaiian Fish Stew with Creamy 'Poi' image

Provided by Ming Tsai

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole
Pink Hawaiian salt
Black pepper
Canola oil, to cook
2 habaneros, de-stemmed, finely sliced
2 onions sliced
5 cloves garlic, sliced
5 slices ginger, peeled, sliced 1/8-inch thick
2 cups, peeled whole tomatoes (canned tomatoes are ok)
6 sprigs thyme
2 bay leaves
6 kaffir lime leaves
Water, to cover
3 limes, juiced
1/2 pound Gai Choy, cut into 20-inch pieces
2 cups heavy cream
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups steamed soft and peeled poi, cut into 2-inch pieces
1/2 cup sliced green scallions

Steps:

Season the fish with salt and pepper. In a stockpot coated with oil, sear the fish. Add the habaneros, onions, garlic, ginger, tomatoes, thyme, bay leaves, and kaffir leaves. Cover with water, check for seasoning and bring to a simmer. Simmer for 1 hour.
Squeeze in lime juice and gai choy right before serving. Check for seasoning. To make the poi, heat the cream with the garlic and ginger and reduce by 20 percent. Add the hot taro and mash together smooth. Season and check for flavor.
Place a mound of poi in the middle of a large pasta bowl. Top off with lots of the fish stew. Garnish with scallions.
Beverage: Lillikoi Hawaiian Beer.

Hawaiian Poi Mochi image

Provided by LJ in San Francisco

Categories Dessert

Time 20m

Yield 30-36 pieces

Number Of Ingredients 5

1 lb poi
2 cups water (more or less as necessary for consistency of thick pancake batter)
2 (10 ounce) packages mochiko sweet rice flour (Asian sweet rice flour)
1 1/2 cups sugar
1 quart canola oil (for deep frying)