Here are some recipes that are considered to be the best for a Luau party. You will find all your favorites that you can make yourself if you are going to have a Luau party or just want to add a little spice for your family or friends.
Remove skin and bones from chicken breasts;reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender.Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes.Makes 8 servings.
Soak long rice in warm water for 30 minutes;Drain and cut into 2 inch lengths. Remove skin and bones from chicken{reserve for stock, if desired}.Cut chicken into 1 inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, ginger, soy sauce, mushrooms and long rice. Simmer, covered, for 15 to 20 minutes or until chicken is tender. Sprinkle with green onions just before serving.Makes 8 servings. *Soak Shiitake mushrooms in warm water for 15 to 30 minutes, then remove stem and cut into quarters.
KALUA PORK
*4 to 5 pounds pork butt *1 tablespoon liquid smoke *21/2 tablespoons Hawaiian salt
Preheat oven to 325 degrees F. Rub pork with liquid smoke and 11/2 tablespoons of Hawaiian salt. Wrap pork in foil and seal completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork, sprinkle with the remaining Hawaiian salt. Makes 10 servings
POKE
*2 pounds ahi{tuna}fillet{or other firm white fish} *1 maui onion, chopped *4 stalks thinly sliced green onions *1 tablespoon grated ginger *2 Hawaiian chili peppers, seeded and minced *1/2 cup soy sauce *1 tablespoon sesame oil *Hawaiian salt to taste *2 teaspoons toasted sesame seeds
Cut fish into cubes. In a large bowl combine fish, onion, green onions, ginger, chili peppers, soy sauce, sesame oil and salt, mix lightly. Chill for several hours. Sprinkle with sesame seeds. Makes 8 servings
WIKI WIKI LOMI LOMI SALMON
*1 can {14.75oz.} red salmon or 1lb. fresh salmon skinned *3 tomatoes, diced *1/3 cup thinly sliced green onions *1/4 cup finely chopped onion{maui onion is best} *2 tablespoons water *1 cup crushed ice
Shred salmon{can} or finely dice {fresh salmon}. Mix together salmon, tomatoes, green onions, onions and water, stir gently. Chill several hours or overnight. Add ice just before serving. Makes 8 servings *Note: In Hawaii, salted salmon is usually used in this dish. If you substitute salted salmon, be sure to soak for several hours, changing the water several times before shredding.
HAWAIIAN PICKLED ONIONS
*1 green bell pepper *1 package{10oz.}frozen small whole onions *1/2 cup rice vinegar *1/4 cup water *1 tablespoon Hawaiian salt *crushed Hawaiian red pepper to taste{about 4 to 5 peppers}
Remove seeds and membrane from bell pepper, slice into 1/4 in. strips. Place bell pepper and onions in a glass jar.Combine remaining ingredients and pour over vegetables. Cover tightly and refrigerate overnight, shaking occasionly. Makes 8 servings
ALOHA SWEET POTATOES
*4 to 5 medium sweet potatoes *1/2 cup butter *1 cup brown sugar *1/2 cup water *1/4 cup shredded coconut
Boil sweet potatoes in their jackets until tender,about 25 minutes. Let cool, then peel and cut into slices 11/2 inch thick. In a large skillet, melt butter. Stir in brown sugar and water and cook on medium heat for 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook lightly, tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 8 servings.
MANGO SALSA
*1 mango chopped coarsely in half inch pieces *1 cup crushed pineapple with juice *1/2 cup onion coarsely chopped into 1/4 inch pieces *1 jalapeno pepper seeded and coarsely chopped *1 tsp Herbes de Provence [see below] *1 pinch sea salt *1 tsp shoyu [soy sauce] *small bunch cilantro coarsely chopped Mix all ingredients together in a bowl and refrigerate overnight. Serve with chips or garnish other dishes as a salsa or flavoring. Herbes de Provence: *1 tablespoon thyme *1 tablespoon chervil *1 tablespoon rosemary *1 tablespoon summer savory *1 tsp lavender *1 tsp tarragon *1 tsp marjoram *1/2 tsp oregano *1/2 tsp mint *2 powdered or chopped bay leaves Mix together all of the ingredient sand store them in a tightly sealed container. Makes about 1/3 cup herb mix
HAUPIA
*1 can {12 oz.} coconut milk *4 to 6 tablespoons sugar *4 to 6 tablespoons cornstarch *3/4 cup water
Pour coconut milk into saucepan.Combine sugar and cornstarch, stir in water and blend well. Stir sugar mixture into coconut milk, cook and stir over low heat until thickened. Pour into 8 inch square pan and chill until firm. Cut into 2 inch squares. Makes 16 servings
PINEAPPLE LUAU STYLE
Cut a thick slice from the top and bottom of an unpeeled pineapple. Remove the center of pineapple in a single cylinder, leaving 1/2 inch of the fruit inside the rind. Cut and peel fruit in quarters lengthwise, remove core and cut into eight spears. Replace bottom piece, refill shell with spears and replace top. Serve by removing crown and pulling out the pineapple spears. Makes 8 servings
Remove rind and core from pineapple, cube fruit. Sprinkle pineapple with sugar and add Brandy, refrigerate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple/Brandy mixture about 30 minutes before serving. Add champagne and ice ring just before serving. Makes 20{4oz.} servings.
HULI HULI CHICKEN
*5 lbs chicken pieces *1/3 cup ketchup *1/3 cup soy sauce *1/2 cup brown sugar *3 tablespoons sherry *1 piece ginger root *1 clove garlic, crushed Arrange chicken, skin side up, on a rack or broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side or cook on an outdoor grill. Combine the remaining ingredients. Baste the chicken and continue broiling or grilling for 10 more minutes on each side, basting frequently with sauce.
Hawaiian Oulet Store
543 Mikioi Pl.
Kihei, HI 96753
US
Phone: 808-879-1000
