HAWAIIAN POI
This is quite possibly an irreverent version of the recipe, the authentic being very unappetizingly bland. I have taken liberties to add a little flavor. You're welcome. ;)
Provided by Sue L
Categories Vegetables
Time 55m
Number Of Ingredients 7
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.
POI BREAD
The Polynesian Cultural Center has a fantastic luau. One of the best things on the menu is a taro roll (go to polynesia.com for their recipe). The rolls are divine, but I wanted to make a bread out of it for the breadmaker (less work!). I altered the proportions for the machine and dropped the food coloring. A sweet, light bread.
Provided by Motherinparadise
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In your breadmaker, pour in water, yeast, sugar, butter, egg and poi.
- Next add flour.
- Finally, place salt on the top.
- Run your breadmaker as for a 2 pound loaf.
- This is a high riser, so expect it to just fit into a 2 pound breadmaker.
Nutrition Facts : Calories 2360.4, Fat 55.1, SaturatedFat 31.4, Cholesterol 308, Sodium 783.3, Carbohydrate 412.4, Fiber 12.3, Sugar 101.1, Protein 50.8
POI BLINI WITH SMOKED SALMON "LOMI LOMI" AND DILL CREME FRAICHE
Steps:
- First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
- For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
- To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
- Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.
SPICY HAWAIIAN FISH STEW WITH CREAMY 'POI'
Provided by Ming Tsai
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
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.
POI BLINI WITH SMOKED SALMON"LOMI LOMI" AND DILL CREME FRAICHE
Steps:
- First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours.
- For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour.
- To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini.
- Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately.
BANANA POI
Make and share this Banana Poi recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mash bananas until a smooth paste is formed.
- Add the lemon juice.
- Gradually add the coconut cream, stirring constantly.
- Chill and serve in glasses.
POI
Steps:
- Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.
BANANA NANA POI
We have a banana tree in the back yard. This was my all time favorite snack to make when I was younger. My mom use to make this for me & my brother James. I had to make it almost every day. When am having a bad week or missing my mom, I make this & the day isnt so bad.
Provided by Vanessa "Nikita" Milare
Categories Other Snacks
Time 5m
Number Of Ingredients 3
Steps:
- 1. Frist mash bananas until a smooth paste is formed.
- 2. Next add in the lemon juice & mix.
- 3. Then gradually add the coconut cream & stir constantly.
- 4. Then chill & serve in glasses or small bowls.
MASHED PARSNIPS AND CELERY ROOT - PHO POI
Steps:
- Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor.
- Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve.
HAWAIIAN POI MOCHI
Make and share this Hawaiian Poi Mochi recipe from Food.com.
Provided by LJ in San Francisco
Categories Dessert
Time 20m
Yield 30-36 pieces
Number Of Ingredients 5
Steps:
- Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper.
Nutrition Facts : Calories 364.8, Fat 29.3, SaturatedFat 2.1, Sodium 0.3, Carbohydrate 25.1, Fiber 0.5, Sugar 10, Protein 1.1
POI PANCAKES
Steps:
- Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a "gooey" pancake. Make sure to add the poi just before you pour the pancakes. This will result in little "pudding pockets" in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup.
POI
Poi should be fresh, 1 or 2 days old. Freeze dried or bottled poi may be substituted, although the flavor is more bland. Poi gets a little sour tasting as it ages.
Provided by marisk
Categories Hawaiian
Time 5m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- Squeeze poi from bag into bowl.
- Gradually add water, mix with hands until.
- smooth, the consistency of thick paste.
- Store, covered, in a cool place.
- Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour.
- If refrigerated, it will sour more slowly but should be covered with a layer of water.
- It may be mixed with more water when ready to serve as it hardens when cold.
Nutrition Facts : Sodium 0.5
POI PANCAKES
How to make Poi Pancakes
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a "gooey" pancake. Make sure to add the poi just before you pour the pancakes. This will result in little "pudding pockets" in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Recipe courtesy Maha's Cafe
POI MAOLI (TARO POI)
Make and share this Poi Maoli (taro Poi) recipe from Food.com.
Provided by Mark O.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Peel the cooked taro and cut into 1-inch cubes.
- Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
- Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
- Continue to mash and turn the pounded taro over each time.
- Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
- Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
- If the poi is kept in a refrigerator it should be mixed with water before storing.
- To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
- Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
- Store in a cool place or serve immediately.
- Or let it stand 2 to 3 days for a sour flavor.
Nutrition Facts : Calories 317.5, Fat 0.6, SaturatedFat 0.1, Sodium 34.1, Carbohydrate 75, Fiber 11.6, Sugar 1.1, Protein 4.2
BLUEBERRY POI
I created this for fun! It's for vegans and vegetarians or anybody who wants to cut dairy or fats out of their diet. Dreaming about Hawaii, I thought of the poi that I had at a luau. Poi, made from the taro root, has a taste that I thought was similar to tofu!!! So I gave it a little sweetness from honey and poi is light purple-colored so I used blueberries to get that poi look. You could serve this at a summer luau party or eat as a fruit dip. I like it with Mi-Del ginger snaps too! Also, this makes a lot (a full food processor's worth) so cut the recipe in half for fewer people. Enjoy!
Provided by ChefLee
Categories Lunch/Snacks
Time 10m
Yield 1 large bowl blueberry poi, 12-24 serving(s)
Number Of Ingredients 6
Steps:
- Break up the tofu into chunks and put in a food processor with the blueberries. Process until well blended.
- Add the honey then continue to process until creamy.
- Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy.
- Serve with apples, ginger snaps, or anything you want!
Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 15.9, Fiber 1.2, Sugar 14.4, Protein 2.9
POI DOUGHNUTS
I got this from Audrey U., a former coworker. Her mom made the BEST andagi and she was gracious enough to share this recipe.
Provided by Chilicat
Categories Dessert
Time 1h
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and water, then add poi and mix well.
- Add poi mixture into dry ingredients.
- Heat 3" of oil in a pot at 300 degrees (medium heat on a gas stove).
- Drop golf ball sized portions of dough into the oil, leaving enough room for them to expand.
- fry until golden brown. Test with a bbq stick to see if it's done.
Nutrition Facts : Calories 76.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 17.6, Sodium 36.3, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
POI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- In a pot fitted with a steamer basket, steam taro root until tender. Transfer to a large wooden bowl and add water. Pound to a puree with a pestle, and season, to taste, with salt.
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