Breakfast was again, sorry this is so repetitive, eggs with onions/hamakua mushrooms. Lunch was spicy tuna poke over asian salad: This is a very simple salad made even easier with Suisan's lovely spicy tuna poke. The salad is napa cabbage (BI), green onions (BI), carrots (BI) and avocado (BI). The dressing is wasabi (non-local), lemon juice (BI), vinegar (non-local), sugar (Maui), toasted sesame oil (non-local) and calamansi lime juice (BI).
Dinner: Garlic Aku in Ti Leaf
(post baking, closed)
When served open:
I grilled some Maui onions with garlic till they were caramelized and then spooned them on some fresh aku from Suisan. The ti leaves were cut from the back yard and then wrapped and tied around the fish, cooked at 400 degrees for about 20 minutes. Super Duper ONO!