Vegetables

1 ripe breadfruit, peeled and sliced1/2 cup water2 cups diced carrots, cooked2 tbsp. butterDash of pepper Cook breadfruit in water until tender. Do not drain. Combine with carrots and mash together with butter and seasoning.

1 large ripe breadfruit3/4 cup brown sugar1 cup waterJuice of 1 lemon3 tbsp. butter or margarine Peel breadfruit. Place in saucepan, add water and simmer 1 hour. Cut in half and remove core. In a shallow oiled baking pan arrange alternate layers of slices breadfruit, sugar, butter and lemon juice. Bake at 350 F for…

1/2 green breadfruit, peeled and diced2 cups boiling water3 tbsp. butter or margarine3/4 tsp. saltdash of pepper Add water to breadfruit and cook 1 hour. Drain and season with butter, salt and pepper. Serve as a starchy vegetables.

1 very ripe breadfruit1 cup water1/2 cup butter Place breadfruit in a shallow pan, add water and bake at 300 F for 3 hours. Cut in 6 sections removing core and stem. Top with butter and serve. Variation: Before serving, top with butter and sprinkle with lemon juice and cinnamon.

6 sheets kim (seaweed, nori)1/2 tsp. salt1-1/2 tbsp. sesame oil 1. Rub each sheet of seaweed between the palms of the hands to remove stones or dirt.2. Mix the salt and oil, rub a thin coating of this mixture on one side of each sheet.3. Lay the sheets on top of each other, roll them…

1 bundle mayuk (wakame)1/3 cup dried shrimps1/4 tsp. finely chopped garlic1/2 tsp. finely chopped fresh ginger4-1/2 cups water1 tbsp. sesame oil1 tsp. salt1 small onion, sliced fine1 tbsp. finely chopped green onion 1. Cover seaweed with water, soak for five minutes.2. Wash and remove the tough portions.3. Cut into four-inch pieces.4. Wash and drain the…

Gamet may be served in several ways. It is added to hot soups containing vegetables, fish, shrimp, or chicken. It may be cut into small pieces or strips, softened in a small amount of water, and served with salad vegetables, especially sliced or mashed tomatoes. It Is sometimes fried dry and crisp in a very…

These two species are liked by both Hawaiians and Filipinos. These seaweeds are eaten raw with tomatoes, or, after hot water has been poured over them, they are combined with mashed tomatoes and eaten cold.

3 cups gulamon (1/2 lb.)3 cups boiling water4 eggs tomatoes1 tsp. salt 1. Pick over seaweed and remove sand bits of coral.2. Wash thoroughly.3. Pour the bolling water over the seaweed and let stand 2 to 3 minutes until the seaweed turns green.4. Drain well.5. Mash tomatoes.6. Combine tomatoes, seaweed, and salt.

1. Carefully clean and wash Ogo or Limu Manauea in water, removing and, other seaweeds and crustaceans.2. Pour bolling water over it.3. Serve with Vinegar sauce or with Vinegar-miso sauce. Sauce I1 tbsp. sugar1/2 tsp. salt1/2 cup vinegar1/2 tsp. gourmet powder Sauce II2 tbsp. sugar1/2 tsp. salt1/4 cup lime or lemon Juice1/4 tsp. gourmet powder…