Our
recommended menu:
Kalua Pig
Poi
Sweet potatoes
Luau or laulau
Lomi salmon
Tropical fruit- pineapple,
mango and papaya
Haupia
Mai Tais to drink
The Recipes
Oven Kalua Pig & Sweet Potatoes
5 lb Pork butt
Bar-B-Q- Smoke Liquid
Sweet potatoes
Preheat your oven to 325°F. Score the fat of the port butt
into 1 inch squares and rub with Hawaiian or plain salt. Sprinkle
Bar-B-Q Smoke Liquid over all sides of the meat and into the fat.
Wrap securely in tin foil and bake in oven for at least 4 hours.
Shred the meat off the bones as they do for kalua pig.
Add sweet potatoes for the last 1 and 1/2 hours.
Chicken Luau
2 lbs Chicken thighs
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
Onion chips
Preheat oven to 375°F. Combine the ingredients in a baking
dish, pouring the coconut milk over the top. Bake about 1 hour till
the chicken is done. Thicken with a paste of cornstarch and water.
Season with salt as needed.
Lomi Salmon
1 lb Salt salmon or canned red sockeye salmon
6 large ripe tomatoes
1/2 Maui onion (mild white onion)
Green onions for garnish
Skin salt salmon, cut into small chunks and soak in several changes
of water so it's not too salty. Skin tomatoes and crush with fingers,
add shredded salmon and diced Maui onion. Serve icy cold topped
with a sprinkling of chopped green onions.
Laulau
1 lb oven-ready cured pork* or chicken thighs
1/2 lb butterfish or salt salmon
2 lb luau (Hawaiian taro) leaves
Hawaiian salt
8 large ti leaves
Wash luau and ti leaves, removing stems and fibrous veins. Cut
port into 1-inch cubes. Lay 2 ti leaves in a cross. Put several
taro leaves on top of ti leaves. Place 1/4 of the pork and butterfish
in center and sprinkle with Hawaiian salt. Fold ti leaves up and
tie ends together to form a secure "puolu" or package.
Wrap this with tin foil. Steam over simmering water for at least
4 hours. To bake, place foil packages in a baking pan with 3 cups
water, bake at 350°F for 3 hours. Makes 4 laulau.
The Mai Tai
1 ounce Light Rum
1 ounce Coruba or Red Heart Jamaican Rum
1/2 ounce French Orgeat
1/2 ounce Orange Curacao
1/4 ounce Rock Candy Syrup
Juice of one fresh lime
Orange juice
Fill a large 15 ounce glass with ingredients, then add crushed
ice and splash of orange juice. Garnish with mint leaves, pineapple
slice and for a real tropical look add an orchid and a miniature
paper parasol!
Photo courtesy of the Old Lahaina Luau
If you want to Learn More
The following books are available at Amazon.com. Just click on
the link, and we'll take you there.
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