Ka Wai Ola - Office of Hawaiian Affairs, Volume 5, Number 3, 1 March 1988 — Try Pokiwai, Haʻukeʻuke, Linalina Pancake and More [ARTICLE+ILLUSTRATION]

Try Pokiwai, Haʻukeʻuke, Linalina Pancake and More

Nostalgia Runs High in Unique Hawaiian Cookbook

By Kenny Haina, Editor Ka Wai Ola O OHA A uniqU£ Hawaiian cookbook designed to preserve the best of yesteryear for tomorrow's generation was recently published by a Kaneohe Hawaiian housewife after two and one-half years of research and compiling the down-home recipes. "When we share our recipes, we are sharing ourselves . . . indeed our history, our culture and our love. By doing so we preserve these in our children for generations to eome . . . ," T amar Luke Pane'e writes. "E Ho'olako Mau" or continue to enneh is the name of this all Hawaiian cookbook by Mrs. Pane'e, a 1953 graduate of the Kamehameha Schools. The book gives more than just treasured recipes from Hawaii's past. These recipes are not found in. today's quickie meal and budget-con-scious cookbooks. "It is hoped," writes Mrs. Pane'e, "that an illustration here, a lesson there, or thoughts expressed, will trigger a long forgotten memory, a fond experience, or thoughts of a loved one, and bring to you the smile and warm feelings it brought to me." The book is an invitation to experience the past and at the same time preserve the Hawaiians' unique lifestyle and culture. It is dedicated to the 10 Pane'e children who are all grown and on their own. T wo of them are hanai. Mrs. Pane'e's husband is Douglas, a recent retiree of Hawaiian Telephone Company. He is also a 1953 Kamehameha graduate. This is Volume II of the book. Mrs. Pane'e said that Volume I is still in the works and should be out around November. Volume I will contain everything anyone wanted to know about preparing a pa'ina from 25 servings to 100 and a, a'aha'aina from 101 servings to 500 and more. The 256-page Volume II covers everything from the various poi bowls to meat, pork, poultry, fish, limu, pokiwai, gravy to fresh popolo sauce. Descriptions about the various ingredients are written with an easy and simple manner. Eaeh recipe is accompanied by clear illustrations from the artistic

talents of still another 1953 Kamehameha graduate — David Paul Parker — and his son, Brook Kapukuniahi Parker. Some of the descriptions read: "Poi was sometimes kept in kegs or crocks beside the old wooden or calabash bowl. Crocks were probably introduced from Germany, for the Hawaiian name is kelemania." " 'O'opu were plentiful in and at the mouth of the larger streams — Waipi'o Valley, Hawaii, and in several streams on Kauai." Every imaginable recipe favored by Hawaiians and how to prepare many of the delicious dishes are simply explained. There's aku palu, pickled 'oama with onions, alamihi, saute pipipi, lomi limu lipe'epe'e with aku and salt salmon, poke tako with limu manauea, poke tripe, smoked teriyaki venison, pipi kaula, ranch stew, palaoa mokumoku, linalina pancakes, double crust popolo pie, leho, kupe'e, ha'uke'uke, ula papapa, canned sardines, butterfish, salmon and the many varieties of limu. Mrs. Pane'e attended Brigham Young University Hawaii and while there was assistant to the director of food services. Her field of study was the Laie campus. "E Ho'olako Mau Volume II is not in book stores. It is available by sending eheek o'r money order to: Tamar Luke Pane'e, P.O. Box 291, Kaneohe, Hawaii 96744.

E HO'OLAKO MAU VOLUME II Name Address City State Zip : Price: $10 (add $1.50 for eaeh book for postage and handling) Allow 4-6 weeks for delivery