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Lau Laus
1 lb. fresh pork1 lb. brisket stew3/4 lb. salted salmon or butterfish3 lbs. taro leaves24 ti leavessalt Wash the taro leaves (luau), remove stem and tough fibrous part of the rib. Prepare ti leaves, removing stiff rib from under side of the leaf. Wash the leaves. Divide pork, meat, and fish into 12 parts. Salt…
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Chicken or Squid Luau
2 frozen luau leaves, thawed 2 cups coconut milk 1 teaspoon salt Cooked chicken or squid In a saucepan, combine all ingredients; heat, but do not boil. Makes 6 servings. TO PREPARE CHICKEN FOP LUAU: Cut 2 lb boneless chicken into small pieces. Cover and simmer 15 to 20 minutes. Saute in 2 tablespoons butter…
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Oven Kalua Pork
3 lb pork butt 2 cups water 1 teaspoon liquid smoke 1/4 cup Hawaiian salt Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke; pour over meal. Sprinkle with salt. Cover and roast in electric oven at 400 degrees F for 3 hours. Remove from pan and…
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Lomi-Lomi Salmon
Soak 1 pound salted salmon in cold water for 3 hours. Remove skin and bones and shred finely with fingers. Chop 5 ripe large tomatoes (peeled) into small pieces. Combine ingredients with 1 medium onion, finely chopped, and 1 bunch green onions, thinly sliced, including tops. Chill mixture; just before serving, add several cubes of…
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Pipi Kaula
8 lbs. shoulder round beef remove tendons and bones 3 cloves garlic, minced 1/2 cube ginger root, minced 1 cup shoyu 1/4 cup vinegar 4 handfuls Hawaiian salt 1/4 cup salad oil 1-1/2 tsp. monosodium glutamate 1/2 tsp. black pepper Soak meat that has been cut into 1-1/2 inch wide strips for 1/2 hour. Place…
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