Luau or laulau
Tropical fruit- pineapple,
mango and papaya
Mai Tais to drink
Oven Kalua Pig & Sweet Potatoes
5 lb Pork butt
Bar-B-Q- Smoke Liquid
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.
2 lbs Chicken thighs
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
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.
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.
1 lb oven-ready cured pork* or chicken thighs
1/2 lb butterfish or salt salmon
2 lb luau (Hawaiian taro) leaves
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
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
Photo courtesy of the Old Lahaina Luau
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