On Saturday, June 10, 2017 at 3:35:26 PM UTC-10, Bruce wrote:
> On Sat, 10 Jun 2017 17:53:41 -0700 (PDT), dsi1 <dsi1ahoo.com>
> wrote:
>
> >On Saturday, June 10, 2017 at 9:20:14 AM UTC-10, Bruce wrote:
> >> On Sat, 10 Jun 2017 10:30:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> >> wrote:
> >>
> >> >I like to make garlic shrimp the Hawaiian way, which is probably based on the Chinese way - shrimp in the shell, coated with flour, and fried at high temperature. We like a lot of garlic too. This probably comes from the Koreans.
> >>
> >> Do you suck the prawn heads like a true Chinese?
> >
> >Heck no! I'm not true Chinese. My dad would do that although he's no true Chinese either.
>
> I can't do it either.
>
> >I saw some squid luau made with kale. This blew my mind because squid luau is made with taro leaves. This might be more suited for folks on the mainland because people can get kale there. Kale also is milder in taste which can be a plus for mainland folks.
> >
> >https://www.amazon.com/photos/share/...K7Lp46XcExhXBP
> >
> >http://www.polynesia.com/squid-luau.html#.WTyUKmgrKUk
>
> I haven't met a squid I didn't like, so I'm sure I'd like this one
> too. It would have to be with kale, because I can't get the taro
> leaves in Woop-Woop.

The good thing about using kale is that you don't have to boil it for an hour. This is a significant advantage. Just make sure that the kale is very mushy.

You can also use octopus for this recipe instead of squid. The squid luau that I tried this morning had neither squid or luau leaves. It was, however, quite tasty.