Lu'au Recipes

The following recipes and more can be found at Aunty Aloha's Ono Recipes, at http://www.alohaworld.com/forum/grinds.htm We are grateful for their generous permission to use these recipes.

Poke (poh-key)

Ahi Poke (raw fish)

Ahi (FRESH yellowfin tuna), cut in bite size pieces

Shoyu (soy sauce)

Garlic, diced

Onion, chopped

Green Onion (scallions), chopped

Sesame Oil

Ogo (seaweed)

Just take these ingredients, mix them up, chill, and eat!

Tako Poke (ocotopus)

1 lb. cooked octopus

1 Tbsp sesame oil

5 stalks fresh green onions

1/8 tsp salt (according to taste)

MSG/Hot pepper (optional)

Slice tako, finely cut onions. Mix all ingredients together thoroughly. Chill and serve.

Oven Kalua Pork

2 lb pork butt

2 cups water

1 tsp liquid smoke

1/3 cup Hawaiian salt or rock salt

Place pork, fat side up in roasting pan. Combine water and liquid smoke and pour over pork. Rub salt all over pork. Cover with foil or lid. Roast at 400 degrees for 3hrs. Remove from pan and shred meat. Spoon sauce over pork and enjoy.

Lazy Man's Kalua Pork

(stove top or crock pot style)

Pork butt, 4-5 lbs.

Liquid smoke - approx. 1/4 cup

Hawaiian salt

Leave pork butt whole.  Put in a large pot and cover with water.  Add a small handful or less of Hawaiian salt and add about 1/4 cup of liquid smoke. Boil until the meat is falling off the bone. When done, take the pork out of the pot.  Place in a large baking pan and shred with 2 forks. Don't cut the meat otherwise you won't have the consistency of kalua pig. You can add some of the juice from the pot to keep it moist.

Squid or Chicken Luau

2 1/2 lb stewing chicken, cut in 1 1/2-inch pieces

(or 15 calamari squid, cleaned and sliced into 1/2-inch rings)

Butter

Water

Salt

50 taro leaves (frozen spinach may be used instead)

3 cups coconut milk

Saute chicken in butter. Add 4 cups water and simmer until tender (2 1/2 hours). Season with 1 tsp. salt. Cut stems off of leaves and strip skin from leaf rib with knife; wash leaves well. Cook leaves with 2 cups water and 1 tbsp. Salt over medium heat for 1hour. Drain. Combine chicken, luau leaves, and coconut milk. Heat thoroughly and serve.

If making squid luau: Add the squid to the luau leaves and coconut milk. Cook for 3 to 5 minutes or until edges of the squid rings begin to curl.

Lomi Lomi Salmon

Fresh Salmon

Hawaiian Salt or Rock Salt

Tomato

Green Onion or Round Onion

1 gallon size baggy

Rub Salmon with Hawaiian Salt until completely covered. Put in baggy over night in fridge. Cut Salmon into 1/2 inch chuncks. Dice onions, tomatoes, mix all together in bowl.

Desserts

5 Tbsp cornstarch

4 Tbsp sugar

1/8 tsp salt

2 cups coconut milk

Make a smooth paste of the dry ingredients and 1/2 cup of coconut milk. Add remaining coconut milk and cook on low heat, stirring rapidly. Cook until clear and thick enough to coat a spoon. To avoid curdling, be sure to use low heat. Pour into a shallow pan and set in a cool place until firm.

For thick haupia, or one that will hold its shape when cut, increase the cornstarch to 2 1/2 Tbsp.

If you can't find canned coconut milk here's how to make with fresh coconut -

Coconut milk: Pour 2 cups boiling water over 4 cups grated coconut. Let stand for 20 minutes; strain and measure coconut milk.

Cake:

1 pkg white cake mix (for a 9X13" pan)

1 cup coconut milk

2/3 cup water

2 egg whites

Prepare cake mix according to package directions using 2/3 cup of the coconut milk, the water, and the egg whites.

Frosting:

1 Tbsp unflavored gelatin

2 cups heavy cream

6 Tbsp sugar

1 tsp lemon extract

shredded coconut to taste

 

Haupia filling: (you can do this part while the cake is baking.)

2 cups coconut milk

1/2 cup sugar

1/4 tsp salt

3 Tbsp cornstarch

1/2 cup water

1 tsp vanilla

In a sauce pan heat coconut milk (do not boil). Mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling). Stir in vanilla and cool.

To make the Cake

Cool cake, remove from pan and split carefully into 3 layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set. While layers are chilling, make frosting: soften gelatin in remaining 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack chilled cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.

NOTE: It is best to chill the haupia until it is somewhat thick, but still spreadable;otherwise it kind of goops up when you try to spread it on the layers. Chill the frosting,too, before you spread it.

2 cups grated raw Taro

1/4 cup brown sugar

3/4 cup coconut milk

1/4 cup melted butter

1/2 t real vanilla extract

Lightly oil a small loaf pan and line with ti-leaves. If ti-leaves are not available, use aluminum foil. Stir together grated taro and brown sugar. Add coconut milk, melted butter and vanilla; blend well. Pour into prepared pan and tightly cover with ti-leaves or the foil. Steam for 4-6 hours. Steam it on the stove top using a steamer or some rice cookers now have steamers in them. Also, you can use any kind of electric steamer. Cool. Slice. Enjoy.

  Island Style Ice Tea

1 quart prepared Lipton ice tea mix

2 cups Pineapple Juice

6-10 Mint Leaves

Add 2 cups pineapple juice to 1 quart Lipton instant ice tea add mint leaves and let stand for 30 minutes. Serve over crushed ice and garnish with pineapple wedge and maraschino cherry. Basic proportions: 1 part ice tea to 2 parts pineapple juice.