东精影业

The holiday season is here, and 东精影业 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Ashlee Keolalaulani Kalauli, a math and natural sciences instructor at Hawaiʻi Community College, said that vinda d’alhos, a traditional Portuguese dish, is a Christmas Eve staple for the Gomes/Kalauli ʻohana. She shared the Gomes ʻOhana‘s Vinda D’alhos recipe.

“The recipe has been passed down for at least four generations, if not more,” Kalauli said. “Most of the measurements aren’t made with utensils but are guided by ‘feeling’ and taste. Because of this, many of our family traditions are passed down through practice and storytelling, making each recipe a cherished piece of family history.”

Kalauli submitted the recipe courtesy of her grandparents, Anthony and Edna Gomes, who wrote it down for her.

“Some of the fondest memories come from using the leftover meat and potatoes to make Christmas morning breakfast while the keiki open presents,” she said. “The breakfast is often finished with an over-easy egg and a slice of homemade Portuguese milk bread (apologies, but the milkbread recipe remains a closely guarded family secret ).”

• Check out previous holiday recipes

The Gomes ʻOhana‘s Vinda D’alhos Recipe

Ingredients

• 3–5 lbs of roast beef or pork
• 3/4–1 bulb of garlic
• 1/4–3/4 cup red vinegar
• 1–2 Hawaiian chili pepper
• 1–2 Tbsp Hawaiian salt
• 3–5 peeled potatoes

Directions

1. The ingredients can be adjusted to the size of your roast and to taste.
2. Use a mortar and pestle to grind the garlic, chili pepper, and Hawaiian salt.
3. Mix red vinegar into the ground mixture to form a marinade.
4. Pour marinade over roast and refrigerate for at least 1 day, occasionally turning the roast in the marinade.
5. Add the meat with the marinade to a covered roasting pan and roast at 350F degrees until done (fork tender).
6. Remove the roasting pan from the oven and drain the marinade into a large pot.
7. Quarter the peeled potatoes and boil in the marinade until fork tender.
8. Put cooked potatoes back into the oven at 450F degrees to brown.