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Trini: WELCOME BACK TO
AND APPLIANCE SHOWROOM FOR
TODAY'S HAWAII'S KITCHEN
SEGMENT TODAY WE'RE FEATURING
LOLA'S FOOD AND PUPU BAR ON
COMOKU STATE.
MAKING TWO DISHES TODAY.
I'M VERY EXCITED.
I'LL APP TELL US ABOUT THE
FIRST DISH.
IT'S UHIO WITH A VINE
RIPENED TOMATOES,
OLD-FASHIONED SAUCE.
SIMEK.
Trini: GREAT.
SOUNDS HEALTHY.
IT'S ALSO, YOU GUYS JUST
STARTED A NEW MENU.
HAWAIIAN MENU.
STARTED NEW HAWAIIAN MENU.
STARTEDWITH THREE MONTHS AGO.
Trini: GREAT.
THIS IS PART OF THAT NEW MENU?
ALL RIGHT.
LOOKS LIKE ALL FRESH LOCAL
UNCLE DANNYS UP PAHOLE FERNS.
GOES UP IN THE VALLEY, GRABS,
IT BRINGS IT DOWN TO US.
HAPPY WE SOURCE OUT LOCALLY.
Trini: WHY DON'T WE START.
WE CAN CHAT A LITTLE BIT.
HOW LONG HAVE YOU GUYS BEEN
OPEN.
21 MONTHS.
SINCE SEPTEMBER 2015.
Trini: CONGRATULATIONS.
EXCITING.
WHAT KIND OF FOOD DO YOU GUYS
SERVE?
Jon: WE SERVE HAWAIIAN
FOOD THAT WE DO VA THE ALOHA
PUPUS AS WELL.
HAWAIIAN FOOD.
Trini: YOU EXPECT HAWAIIAN
FOOD AT PARTIES, LUAUS
SOMETIMES YOU WANT TO EAT IT
YOU WILL THE TIME AND
SOMETIMES IT'S HARD TO FIND.
NOW WE KNOW WHERE TO GO.
WE SERVE IT THROUGH 11:00.
Trini: YOU GUYS ARE OPEN 7
DAYS A WEEK.
Jon:. OPEN 7 DAYS A WEEK
STARTING AT 3:00 IN THE
Trini: 2:00 IN THE
SQUID LUAU AT 11:00 AT NIGHT.
Trini: I LOVE THAT.
YOU'VE GOT THE LATE NIGHT
GOODIES HAVE YOUR NICE
RIGHT NOW, JUST BLANCHING
SOME UHIO.
WE LIKE TO BLANCHE IT.
OLDEN DAYS, THEY USE IT RAW.
NOWADAYS, LITTLE BIT TOO
JUST BLANCHE IT REAL FAST, NOT
JUST TOSS IT IN THERE.
Trini: FOR FOLKS AT HOME,
THAT MAY NOT KNOW WHAT
BOILING WATER, ICE WATER.
CAN I TRY ONE?
SURE.
Trini: OH.!
SUPER HEALTHY AND SUPER
SUPER HEALTHY.
REALLY KEEP THAT, THOSE
FLAVORS AND THE CRUNCH.
CRUNCH.
DON'T WANT TO DO IT TOO MUCH.
THE OHIO, AT THE END OF THE
FERN, THE STICK FERN, IT'S
REALLY REALLY FIBROUS AND I
LIKE TO USE IT LIKE GUMBO.
REPLACES THE OKRA AS A NICE
FLAVOR AND TEXTURE TO IT.
Trini: TERRIFIC.
WE'LL FINISH UP THIS DISH IN
THE NEXT SEGMENT.
I SEE HERE YOU'VE GOT ALL THE
OTHER INGREDIENTS.
YOU JUST MIX IT ALL TOGETHER?
THAT'S IT.
Trini: DOESN'T THAT LOOK
GOOD?
DELICIOUS.
MARINATE IT.
LITTLE BIT, SOME SAUCE AND
SOME ICE WATER.
JUST TO GIVE IT SOME MOISTURE.
Trini: WE'LL GO AHEAD AND
FINISH THIS IN THE SECOND
SEGMENT AND START ON OUR NEXT
DISH WHICH IS.
SMOKING MOCO.
Trini: I LIKE IT.
THANK YOU SO MUCH GENTLEMEN.
Trini:
Jon: THAT LOOKS SO GOOD.
ANYTHING WITH ONIONS LIKE THAT
TOO.
Trini: YUM.
THIS IS RIGHT IN OUR NECK OF
THE WOODS.
REMEMBER, THEY OPEN AT 3:00.
Jon: LUNCH ON YOU.
Trini: LUNCH ON ME.
Jon: LATE LUNCH.
Trini: I OWE YOU LUNCH.
ANYWAY.
Jon: ANY TIME.
YEAH.
ANY TIME.