Hawaiian potato- mac salad

4-5 large potatoes·
1 cup shell macaroni-dry
1-2 carrots grated fine
2 celery stalks grated fine
2-3 sweet pickles to taste chopped
1 cup frozen peas
2 stalks green onion chopped small
2 hard boiled eggs chopped
salt and pepper to taste

1-1/4 cup mayonnaise·
2 T. pickle juice (or moa if like)

1/4 teaspoon powdered mustard or 1 teaspoon prepared mustard

DIRECTIONS:
Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook then drain the macaroni according to the directions on the macaroni package. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients.

serves 8-10

shoyu poke

Shoyu Poke

1 lb. tuna

1 T. rock salt (Hawaiian salt) or more

4 T. Aloha shoyu or Kikkoman or more

1/4 c. chopped sweet onion (Maui onion) optional

1/4 c. chopped green onion or more

1/2 t. crushed chili peppers or more (if desired)

me i no measure all by sight or taste

mix well, refrigerate, and ENJOY!!!!

poi pounder and implement

The following items are poi pounders and one picture of two pestles. The Poi Pounder rates as one of the two most valuable Hawaiian stone implements. The other being the Adze. Every Island had poi fields, both wet and dry. The poi pounder was used to first crush the taro root after it was baked. Once crushed, the taro was kneaded, using the pounder into a paste that is known as poi. While poi has the consistency of paste, its nourishment rates it as a substitute to mother's milk in lactose sensitive babies. Almost all calabash bowls were used as containers to hold poi. Traveling Alii (royals) would have their own poi maker bring his tools including the poi pounder. The poi pounder is the most distinguishable Hawaiian stone implement.