LEEWARD reader Marlene Wilcox asked for a pipi kaula recipe and wanted to know where to find the "E Ho'olako Mau" (Continue to Enrich) cookbooks. Unfortunately, both volumes of "E Ho'olako Mau" are out of print. Two recipes for pipi kaula follow from Volume II: Pipi kaula - Hawaiian for "beef string" - once referred to two beef strips tied together with a piece of string, then slung over a clothesline to dry. In "E Ho'olako Mau - All Hawaiian Cook Book, Volume II," author Tamar Luke Pane'e explains that traditionally, the meat is sprinkled with Hawaiian sea salt or brined before drying. The sun and wind dry the beef strips to a chewy texture that's softer than jerky. Then the pipi kaula is fried or charcoal broiled before eating with poi or steamed rice. Today, Pane'e says, people prepare pipi kaula with various beef cuts, such as round steak, and multicultural condiments, including honey, garlic powder, sherry, sesame seeds and commercially packaged dry kim-chee mix. Drying methods also include arranging in a screened dry box, oven-drying and hanging by stainless steel hooks high over a stove. In her books, Pane'e hands down her knowledge of traditional Hawaiian cuisine. "E Ho'olako Mau - All Hawaiian Cook Book, Volume I" (1990) showcases elements of an 'aha'aina, or feast . Volume II (1987) features poi and ulu (breadfruit); laulau, or taro leaf-wrapped bundles of meat and fish; Hawaiian salt; and seafood preparations. Recipes follow from Volume II:
Drain ribs. Arrange in a screened dry box and sun dry 1 full day, turning ribs once. To serve, pan fry in a little oil or oven broil. Slice into smaller pieces while still hot. Approximate nutritional analysis per serving (about 2 ounces, broiled): 235 calories, 19 grams total fat, 8 grams saturated fat, 40 milligrams cholesterol, 640 milligrams sodium.*