This page is dedicated to those whom cook on the cutting edge. There isn’t a cook book on what amazing things can be done with pa’i'ai, so we ask you to contribute your special dish (with a picture please).
Pa’i'ai was originally made to travel from island to island. Wrapped in ti leaf, stored in the coolest and driest place on the canoe – it could last for months, even years. You can store it on your counter in a cool dry spot, you can refrigerate it, freeze it or even dry it. Turning it back into paʻiʻai is quite simple, just steam it. You can also cut into 1″ square, loosely measure, add equal cups water and put into rice cooker. Put rice cooker on cook and when finished you will have perfect poi, you may even like to add a little more water. Serve cool.
So start experimenting in your kitchen, cook with fresh paʻiʻai, cold paʻiʻai, old paʻiʻai, moldy paʻiʻai, sour paʻiʻai, 5 day old, 500 day old. Bake with it, sautee it, seared it, panko, deep fry, make pancakes, pizza pie crust, vegan cheese, cream sauce, taco filling, etc……
Iʻve been working on the “Won Armed Bandit Cooking Show”. These are all http://www.youtube.com/my_videos?feature=mhee.
Thanks for your input, we look forward to eating with you.
Daniel I lost your cell number we met at the health fair I from Los Angeles.
I put it in my cell phone and I guess I didn’t save it right. When you get a chance can you call me or email it to me thanks. My cell is 626-274-9790 thanks.
Amazing taro recipe – I made this with coconut oil and dried mango powder – YUM! http://www.youtube.com/watch?v=5yWm_OB785E