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 Big Island Kalo Rumaki with Waimea Slaw and Guava VinaigretteSource: Program Coordinator Allan K. Okuda, Hawaii Community College Kay's Family Restaurant1 lb Big Island Kalo (taro root), peeled and fully cooked. Cut into 1-1/2 in. blocks 1 lb Sliced bacon of your choice Wrap 1 slice bacon around 1 pc. kalo, continue until kalo and bacon is used up. Heat 1 inch vegetable oil in skillet and deep fry kalo/bacon bites until golden brown, drain on paper towels and serve hot. Enjoy. White Guava/Grape Vinaigrette: ½ C Sugar ¼ C Lehua Honey 1 T Dijon Mustard 4 T Chopped Cilantro 2 T Chopped Onion ¼ C Balsamic Vinegar ¼ C Canola Oil 1 C White Guava Puree mixed with 1 C Whtie Grape Juice, strain to make 1 C juice ¼ T Salt Combine and chill until service.  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu |