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Big Island Kalo Rumaki with Waimea Slaw and Guava VinaigretteSource: Program Coordinator Allan K. Okuda, Hawaii Community College Kay's Family Restaurant
1 lb Big Island Kalo (taro root), peeled and fully cooked. Cut into 1-1/2 in. blocks
1 lb Sliced bacon of your choice
Wrap 1 slice bacon around 1 pc. kalo, continue until kalo and bacon is used up. Heat 1 inch vegetable oil in skillet and deep fry kalo/bacon bites until golden brown, drain on paper towels and serve hot. Enjoy.
White Guava/Grape Vinaigrette:
½ C Sugar
¼ C Lehua Honey
1 T Dijon Mustard
4 T Chopped Cilantro
2 T Chopped Onion
¼ C Balsamic Vinegar
¼ C Canola Oil
1 C White Guava Puree mixed with 1 C Whtie Grape Juice, strain to make 1 C juice
¼ T Salt
Combine and chill until service.
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