1-2 chile peppers; cored, seeded and finley minced
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dash of coarse (Hawaiian) salt
-
1 tbs. toasted seasame seeds
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1 tbs. finely chopped toasted macadamia nuts
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bok choy or romaine lettuce leaves
Instructions
One of the most basic elements to Hawaiian cuisine, the infamous ahi poke bowls. So
simplistic and raw, yet exotically intriguing and flavorful. A true testament to the many
cultural influences across the islands. Poke, in many variations, has been present at all my
favorite memories with friends and family - Sunday beach days at Hapuna, BBQ's at
Pahoehoe's while playing Portugese horseshoes, Thanksgiving day, DA POKE SHACK on Ali'i
Drive after surfing Banyans, weddings, parties, Lu'aus. There is not time or place where
this pupu is not appropriate.
No gathering in Hawaii would be complete without a few bowls of poke!
First, find quality Ahi steaks. Ensure the fish is sashimi grade, look for thicker, brighly
colored ahi.
Proceed to cut the Ahi into cubes, about 2 inches. The allure of this pupu is its bite size
convenience. For those opposed to sashimi, the fish for the poke may be lightly seared or
fried.
Prepare all ingredients and combine, tossing them in a bowl and adjusting ingredients to
taste. To toast the seasame seeds, place in a dry saucepan over medium heat, stirring
occassionally. Seeds should take about 3 minutes to toast (or until golden brown).
To toast the whole mac nuts, spread on a baking sheet and place in preheated oven, at 300
degrees (F). Wait 5-8 minutes or until make nuts are lightly browned. (Beware or burning)!
Place ingredient bown in fridge to chill, approximately two hours before planned serving time.
After ingredients have marinated with the fish... ENJOY, with your fingers, chopsticks, or a
fork. Makes for a light snack and amazing pupu that can be eaten anywhere.
Serving
Suggestions
serves about 4-6
Originally Submitted
9/1/2010
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