Thursday, December 02, 2010

Imu Turkey Thanksgiving 2010

Aloha mai e Kakou!
Hope you all had a nice Thanksgiving... I did!!!
I know, it's already Christmas in 3 weeks (yikes!) but here is a photo documentary report of my special experience "making" imu (Hawaiian style underground oven) turkey, so here it is!

Aloha!もうすでに12月、クリスマスまであと3週間ですね(汗)!さて、今日は先日サンクスギヴィング・デーのターキーを友人宅のイム(ハワイの伝統的な地下オーヴン)で作った様子をご紹介させていただきます!


First, over the hole in the ground, a pile of wood and rocks are strategically placed.
先ず、穴の上に薪木と石が火が良く燃えるように配置されます。
 
Preparation is everything. Ti leaves, banana leaves & stalks, etc. are some vegetation that are used.

準備が全て!ティーの葉やバナナの葉、それにバナナの茎などが使われます。

Getting the fire going so that the rocks retain heat is key to the imu oven.

火が十分に燃え石が加熱されるまで待ちます。

And in the meantime, preparation of the food! Turkey and pork butt (for the kalua pig) are the main oven items.

待機中は食材の準備。七面鳥と豚肉(カルア・ピッグ用!)などが主品です!

 
And after about an hour, it's ready! 待つこと1時間ほど・・・さあOKです!

Then, banana stalks, ti leaves are placed over the hot rocks...
 
そして熱く熱した石の上にバナナの茎、そしてティーの葉が置かれます・・・

Food for 5 families awaits the imu! 5家族分のターキーと食材!

And they are placed on top... そして食材は上に置かれ・・・

Banana leaves and then moistened burlap bags, tarp, and finally sand are layered on top to retain the heat and smoke.

食材の上には熱を保つ為にバナナの葉、濡れた黄麻布袋、防水シート、そして最後に砂が次々と覆われます


And you wait for 12 hours!!!! そして12時間待ちます!!!
Here it is, the next morning after all of the layers are taken off, and the foods are nicely smoked and cooked.

翌朝です。食べ物も素敵に燻製され出来上がり~!

Ono-licious Imu Turkey! 美味しいイム・ターキーでした~!

 Mahalo nui loa to the Valente Family for this fabulous and successful experience!
イム体験を提供してくれたヴァレンテ一家にありがとう!

 And mahalo nui to the imu... A hui hou 2011!!!
イム・オーヴンにもお疲れ様!そして来年もよろしくね♪

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