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Title: Oki's Tahitian-Style Tako Poke
Categories: Hawaii Shellfish
Yield: 4 Servings
| 1 | lb | Tako (octopus) |
| 1/2 | c | Water |
| 1 | cn | (12 ounces) coconut milk |
| 3 | sl | (each 1/4 inch thick) fresh |
| Ginger | ||
| 2 | c | Cucumber, cut in about |
| 1/3 | -inch dice | |
| 1/2 | c | Maui onion, sliced |
| 1 | c | Green onion, chopped |
| 1/4 | c | Ogo, chopped |
| 2 | ts | Kukui nut oil |
| 1/2 | Table spoon Hawaiian salt | |
| 1 | ts | Dried chile pepper flakes |
Bring tako, the 1/2 cup water, coconut milk and ginger to a boil, reduce heat and si mmer 15 minutes or until of desired firmness.Discard coconut/ginger liquid. Slice tako into bite-size pieces and cool a few minutes. Add remaining ingredients. Ma kes 8 servings, each 1/2 cup. For a more traditional poke: Omit coconut milk, and add 1 or 2 teaspoons sesame oil or to taste.
Approximate nutritional analysis per serving: 120 calories, 7 grams total fat, 5 grams saturated fat, 25 milligram s cholesterol, 540 milligrams sodium. Per serving, omitting coconut milk and addi ng 2 teaspoons sesame oil: 80 calories, 3 grams total fat, 0.5 gram saturated fat , 25 milligrams cholesterol, 540 milligrams sodium.
a recipe that will 'broke the mout'. (By Curt Okimoto of Laie; entry in 1996 Sam Choy/Aloha Festivals poke contest)
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