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Kau Kau Kitchen
by Leilehua Yuen

     Kau kau, pronounced "cow cow," means "food," or "meal" in Hawaiian pidgin. It is also used to mean "to eat," as in "let's go kau kau" - "let's go eat."  You'll seldom find "Pacific Rim Cuisine" here - mostly just good home-cookin', island style.

Pipi (Beef)

Leilehua's Dad in a Kamehameha Day parade, about 1972

Pipi Kaula

25 pounds chuck steaks or other inexpensive beef cut
Quart shoyu
1 cup Hawaiian chili peppers (or to taste)
5 inches fresh ginger root
4 medium bulbs garlic
2 cups orange marmalade

Cut the pipi into strips, about an inch thick and as long as your smoker can handle. Mince all of the spices. Add them and the marmalade to the shoyu. Soak the meat at least overnight (I usually go about a week), turning it twice daily. You can also put the pipi and the sauce into containers and freeze until you are ready to smoke it.

Following the instructons in your smoker, dry and smoke the pipi kaula until it is as dry as you like. Store frozen.

This is good cut into small strips or minced for fried rice, omlets, to sprinkle over potatoes, or any other way you would use bacon or dry smoked meat.




Related Links

Learn about Mexican Food at
Culture and History of the Paniolo at
More Culture and History of the Paniolo:
Bishop Museum on the Paniolo:
Paniolo Preservation Society:
Paniolo Hall of Fame:
Learn about the Hawai`i Beef Industry as it is today at