A preview of what's inside the cookbook. Full recipes, ingredients, and instructions available with purchase.
12 recipes from Waiahole Valley
The dish that appeared at every family gathering — tender chicken simmered with bean thread noodles in a ginger-kissed broth that warms you from the inside out.
Slow-smoked pork that falls apart at the touch — the centerpiece of every luau and celebration. Tisha's version brings the imu taste home to any kitchen.
Pork and fish wrapped in taro and ti leaves, steamed until impossibly tender. A dish as ancient as the valley itself, made the way Tisha's family has always made it.
Sweet soy-braised chicken that fills the house with its aroma long before it hits the table. A weeknight staple that tastes like home.
Thick, hearty, and made for rainy valley days. Chunks of tender beef with potatoes and carrots in a rich gravy that's been perfected over generations.
Fresh ahi tuna cut by hand, seasoned with sea salt, kukui nut, and limu. The real island poke — simple, clean, and nothing like what the mainland calls poke.
Salt-cured salmon massaged with tomatoes and sweet onions — a luau essential. The kind of dish that tastes better the longer it sits, and disappears the fastest.
Creamy, tangy, and nothing like mainland potato salad. The secret is in how the macaroni drinks the dressing while it's still warm. A plate lunch isn't a plate lunch without it.
Tender squid simmered with luau (taro) leaves in rich coconut milk. Earthy, creamy, and deeply Hawaiian. This dish connects directly to the valley's ancient taro heritage.
Smooth coconut pudding that melts on your tongue. Set in a pan, cut into squares, and always the first thing gone from the dessert table. Four ingredients, infinite comfort.
Golden, chewy, and buttery — the bake sale staple that everyone fights over. Made with mochiko flour and coconut milk, crispy on the edges, soft in the center.
Dense, sweet taro and coconut pudding — a traditional Hawaiian dessert made from the same kalo grown in the valley's ancient lo'i. Earthy, rich, and rooted in history.
Every ingredient, every instruction, every story. Available now in the digital cookbook.
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