1/2 pound tombo or ahi (tuna) fillet, cut into 1/2-inch cubes |
1/2 pound spicy boiled hawaiian spiny lobster tails |
1/2 pound jumbo lump crabmeat |
1/2 cup chopped maui onion |
1/2 cup chopped red or yellow bell pepper |
1/2 cup rinsed and chopped fresh limu or ogo seaweed |
1/4 cup minced green onions |
2 tablespoons minced fresh cilantro |
2 tablespoons soy sauce |
1 tablespoon fresh lime juice |
2 teaspoons minced hawaiian chile pepper |
1 teaspoon minced garlic |
1 teaspoon sesame oil |
1/2 teaspoon essence, recipe follows |
4 cups assorted greens |
4 avocados, halved, peeled and seeded |
taro root chips, as an accompaniment |
2 pounds taro, peeled and cut into very thin rounds |
peanut oil, for frying |
essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |