Poi Food

POI

Poi image

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

Ingredients

7 lbs poi
2 cups water

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

Poi image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 2

Ingredients

Taro root, peeled and steamed
Water

Steps:

Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

POKI

Poki image

My preschoolers are sushi fiends, and we literally have to save to take them to a sushi bar. We use this to tide them over between trips. This is an easy and versatile dish that can be used as entree, appetizer, or salad. While this is typically a Hawaiian dish that is readily available on the west coast(where I grew up), it hasn't made it's way to Washington DC. There are probably hundreds of dressing and fish combinations that can be classified as Poki, but this is the one I like.

Provided by Akikobay

Categories Tuna

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh ahi tuna (must be Sashimi Grade #1)
1/4 cup red onion, finely minced
3 green onions, chopped fine
1 tablespoon fresh ginger juice
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon sesame seeds, gently roasted
3 tablespoons lemon juice, fresh squeezed
1 -3 tablespoon roasted sesame oil
vietnamese red chili sauce, to taste

Steps:

Blend all ingredients EXCEPT the tuna in a non-reactive bowl.
Mix well, taste and season, adding salt as necessary.
Use as much of the sesame oil and the red chili sauce as you like-- or can stand.
Cut tuna into small, uniform bits approximately 1/2 inch square or so.
(I like my morsels on the small side.) Gently toss the tuna in the dressing and let sit in the refrigerator for 30 minutes.
Serve as an appetizer with shrimp chips (the kind that you get at the Asian grocery store and fry yourself) or fried wonton chips.
Serve as an"entree" dish with steamed short grain rice.
Serve as a salad over seaweed or lettuce.
A note on the ingredients-- this is a raw fish dish, so it's very important to get sushi/sashimi grade#1 tuna from a reputable seafood supplier.
Any tuna will work, but I've used Ahi and Big Eye (Yellowtail) most often.
As you prepare the fish, make sure that your utensils are very clean and cool or cold.
The roasted sesame oil should be the Asian kind.
If you can't find the Vietnamese red chili sauce, crushed red pepper or wasabi paste would be great substitutes.
Poki doesn't keep well, so make only as much as you're sure to eat in one sitting.
If you're putting this on a buffett, stick the bowl on a bed of ice or else it'll start looking a bit gray.

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Poi. The staple and traditional filler starch dish in Hawaiian cuisine is something known as poi. Poi is a thick paste made from taro root (similar to a yam or potato but with a starchy-er flavor) that is either steamed or baked and pounded.
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