Hawaiian Recipes
November 2nd, 2007
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by admin · Filed Under: Uncategorized
2 cups water
1 tsp. liquid smoke
1/4 cup Hawaiian salt (coarse sea salt)
Combine water and liquid smoke, pour over meat.
Sprinkle with salt.
Cover and roast in electric oven at
400 degrees for 3 hours or until tender.
Remove from pan and shred pork.
5 tomatoes, diced
cherry tomatoes work best,
cut enough for equivilent amount
1 cup chopped green onions
1 medium onion, finely chopped
1 cup crushed ice Soak salmon in water for 3 hours rinse.
Remove skin and bones, shred salmon into a bowl.
Add tomatoes and onions.
Lomi or knead until well mixed.
Chill thoroughly.
Add ice before serving.
1 cup water
1 cup sugar
1/4 cup sliced or grated fresh ginger
1/4 cup chopped fresh garlic
1/2 round onion
Green onions for garnish
5 lbs. chicken thighs
and adjust to your taste.
Mix all ingredients in a large pot.
Add chicken and boil for approximately 30 minutes
or until chicken is tender.
Serve on a platter and top with
chopped green onions or sprigs.
3 quarts chicken broth or water
2 tsp. salt
6 cloves garlic minced fine
2 tbs. vegetable oil
1/4 cup fresh ginger root sliced
8 oz long rice (cellophane noodles)
shiitake mushrooms (optional)
1/2 cup green onions In a large put heat oil.
Add garlic and sautee until light brown.
Add chicken and sautee until brown.
Add chicken brother or water and the fresh ginger.
Bring to a boil, lower heat and simmer for 40 minutes.
Shred chicken (optional), return to broth.
Then add long rice cooking for another 5-10 minutes
until long rice is clear in color.
Add mushrooms
turn off heat and let sit for 10 minutes.
Top off with chopped green onions.
1 cup butter
2 cups brown sugar
1/2 cup water
1/2 cup shredded coconut Cut sweet potatoes into 1 inch slices
combine butter, brown sugar in a saucepan
cook on medium heat until mixture thickens,
about 10 minutes.
Add sweet potatoes, lower heat and simmer 20 minutes
Sprinkle with shredded coconut before serving
1 1/2 pounds beef brisket or roase, cut into cubes
1 1/2 pounds salted cod, cut into cubes
3 to 4 large taro leaves (or fresh spinich) Lay 2 taro or spinich leaves crosswise to each other.
Place meat and fish on leaves. Gather the corners and tie in a bundle.
Steam for 3 hours in a steamer.
Marinade: 1 cup sugar
1/2 cup soy souce
2 tablespoon Hoi Sin sauce
1/2 teaspoon Chinese five spices powder
1 tablespoon coarse Hawaiian salt
1/8 teaspoon red food coloring Slit the hard bone and score spareribs. Parboil, rinse and drain well.
Combine marinade ingredients and marinate meat overnight in the refrigerator.
Turn and mix occasionally
Smoke in a kamdo or smoker for 2 hours, basting occasionally with sauce.
1 cup shell macaroni-dry
1-2 carrots chopped
2 celery stalks-chopped
2-3 pickles to taste-chopped
1 cup peas
2 stalks green onion-chopped
salt and pepper to taste Dressing
1 cup mayonnaise
1/2 cup Zesty Italian dressing
2 tsp. pickle juice (or less) Boil potatoes until tender. Cool and cut into cubes.
Cook macaroni per package directions. Toss with remaining ingredients.
Add dressing. Refrigerate 2 hours before serving.
1/4 cup grated carrots
1 cup Best Foods or Hellman’s mayonnaise (a must)
1/4 cup milk
salt & pepper Cook macaroni till tender. Add grated carrots, mayonaise,
and milk till well coated. Salt & Pepper to taste.
1/4 cup catsup
1/4 cup shoyu
1/2 cup chicken broth
1/3 cup white wine
1/4 cup frozen pineapple juice concentrate
Pinch of fresh or dried ginger
Drop or two of worcestershire sauce Mix ingredients in bowl, brush over washed chicken splits.
Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes).
Serve with sticky rice or Macaroni Salad.
2 cups fresh coconut milk mixed with 1 cup water
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon vanilla
pinch of salt In a saucepan, combine coconut milk and sugar.
Gradually mix in cornstarch.
Add vanilla and salt.
Stir and cook on medium heat until thickened.
Pour into an oiled 9-inch square pan.
chill for at least 1 hour.
Cut into 36 squares.
Try and have it on the menu so folks can at least try it. It really is not that bad!
sticky white rice, fresh fruits, cheeses,
breads of all kinds, and a green salad.
Don’t be afraid to add some of your own creations to the menu
… make it fun! =)
great Hawaiian treats to make the occasion special!
Hawaiian Happy Cakes
Hawaiian Isles Coffee
Kailua Candy Company
Mauna Loa Hawaii
Crack Seed Hawaii
At most luaus the tropical drinks you will find will be a Mai Tai
or a Blue Hawaii or a Tropical Punch.
There are mixes available that all ready have the liquer
in them and really are very good.
Just add a pineapple spear and a bamboo umbrella
and you are all set.
1/2 oz. Triple Sec
1 oz. Orange Juice
Splash of Orgeat Syrup
Or try Amarreto
Splash Sweet n Sour
*Mixing*
Shake and strain into Juice
glass over ice
Garnish with orange slice
1/2 oz. Blue Curacao
1/2 oz. Sweet n Sour
2 oz. Pineapple Juice
*Mixing*
Shake and strain over ice
in hurricane glass
Garnish with pineapple wedge
2 oz.coconut cream
4 oz. pineapple juice
Combine everything in
a blender in this order:
rum, coconut cream, juice
and ice. Blend. Pour into
a collins or parfait glass.
Serve with a pinapple
slice, cherry, and straw.
[...] We must admit that when we attend a luau, we expect a little umbrella and pineapple in our drink….Do this for your guests to add some flair and check out our suggested drink ideas and recipes [...]