Kalua PigSweet potatoes
Luau or laulau
Lomi salmon
Haupia (Coconut pudding)
Tropical fruit- pineapple, mango and papaya
Mai Tais to drink
The Recipes "Oven Kalua Pig & Sweet Potatoes"
5 lb Pork butt
Use 1 tsp of Bar-B-Que Smoke Liquid to 3 cups of water
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 the Bar-B-Q Smoke Liquid mixture over all sides of the meat and into the fat, intitially and throughout cooking time. 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
Poi
2 _ cups of cooked Taro root
2 _ cups of water
1. Peel the cooked taro and cut into 1-inch cubes.
2. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
3. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
4. Continue to mash and turn the pounded taro over each time.
5. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
6. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
7. If the poi is kept in a refrigerator it should be mixed with water before storing.
8. To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
9. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
10. Store in a cool place or serve immediately.
11. Or let it stand 2 to 3 days for a sour flavor
(Or go to www.spiced.com/SPICED/SKU/taro/taro.html to find out how to purchase pre-prepared poi online from HPC Foods LTD and their Taro brand )
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 pork 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.
Haupia (Coconut Pudding)
Serves 8
6 tablespoons cornstarch
6 tablespoons sugar
1-1/4 cups water
1 13- to 14-ounce can coconut milk
Mix cornstarch and sugar together in a saucepan. Add water and stir to dissolve. Mix in coconut milk. Cook on medium-high heat, stirring frequently, 3 to 4 minutes. When mixture starts to bubble, reduce heat to medium and cook 2 minutes longer, until thickened.
Pour into a mold or an 8" square cake pan that has been wet with cold water. Chill to set. Cut into portions to serve. (Note: You can double the recipe and use a 9 x 13" cake pan.)
The Mai Tai
1 ounce Whalers Light Rum
1 ounce Whalers (Original Dark 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!
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