a) Peel Kalo - or Taro - and cook in boiling water for 1 hour.
b) Peel and slice thinly and bake intor 'Kalo-Chips'.

Kalo comes in many different varieties. Some grow wet, some grow dry. Among the varieties are:

a) Hawai'ian Kalo: Used to make Poi, very firm, glutinous, takes long to cook.
b) Chinese and Tahitian Kalo: Dry, cooks faster.
c) Japanese Kalo: Very sticky, cooks faster.

Peel and cook Kalo until soft. Then pound until .... in wooden bowl using a Poi pounder (Pohako). Use water to prevent sticking.

Cut 'Opelu in half. Clean it and leave scales on. Cover liberally with Hawaiian salt. Then put in icebox over night. In the morning rinse out salt. Use brush to clean the belly cavity and some of the bloddy dark meat frome spine area. Soak in water for 1 hour. Then let dry in sun for 2 days. Finally, serve as is or fry in pan.

Simply steam shrimps and add oil, garlic and pepper.

Peel off skin. Cut in half. Steam it until soft (approx. 30 min.). Cut into small chunks. Add coconut milk or thick cream. Simmer over low heat for 10 min.. Add salt.

Open coconut and save water in separate bowl. Scrape out flesh. Mix with water. Use husk of coconut to dip in mixture and wring out milk.

Mix either (a) pork, beef and butterfish or (b) sweet potatoe, chicken, round onion and butter. Wrap mixture into Kalo leaf. Wrap again with either Ti leaf or tin foil. Steam for 4 hours.