ONO (Delicious) LUAU RECIPES

A Little History of Hawaiian Foods! Before the arrival of foreigners, Hawaiian food was similar to other foods in the South Pacific, especially of Tahiti and Samoa. The earliest Hawaiian settlers arrived in canoes with karo (taro), breadfruit, coconuts, sweet potato, bananas, chickens, pigs, and dogs. Adding to these foods were over a hundred different fishes and over 30 popular kinds of seaweed from the surrounding waters. Ancient Hawaiian food was eaten raw or wrapped in karo (taro) leaves, seasoned with coconut and cooked. Today, because of the diversity of cultures of all arriving immigrants from the Orient and other parts of the world, Hawaiian food has taken on the flavor of all these groups. So, the Luau of today is not the same as the luau of yesteryear. When we cater for luaus here in the "mainland", the variety of foods is chosen for the palates of the main island (U.S.) and cannot be exactly Hawaiian in nature. When you decide to have a LUAU and don't want to cook, we can do it all for you! We will also try to make all the recipes below as close as the luaus now served in the Hawaiian Islands. Luana Nui (Enjoy)!!

Here Is The Menu (so far): *Kalua Pork *Hawaiian Chicken Long Rice *Lomi Lomi Salmon *I’a Lawalu - Baked Fish *Laulau - Ti-Leaf wrapped Pork or Fish *Hawaiian Macaroni/Potato Salad *’Uala - Sweet Potato *Baked Bananas *Haupia - Coconut Pudding More recipes to follow!!!

KALUA PORK

(usually cooked in an imu - pit)

6-8 pound pork butt

4 or 5 tablepoon liquid smoke

Ti-leaves and/or banana or cabbage leaves to cover roast

2 1/2 tablespoon (Hawaiian or sea or rock) Salt

Make incisions in the pork butt. Rub and sprinkle salt in cuts and on pork. Sprinkle liquid smoke. Remove backbone of ti-leaves (or use other leaves). Wrap roast in leaves and tie securely with string. Then wrap entire roast with tin foil making sure the juices cannot leak out. (I wrap with about three layers of foil, first the long way and then short way across the roast). Place in a shallow roasting pan for 4 1/2 hours at 350 degrees.
After baking, remove tin foil and string. Discard all leaves. Tear into bite size pieces that can be eaten by hand. Remember not to tear pork while still hot unless you use plastic food gloves, otherwise bacteria from hand will set in and destroy whole roast. If you don't want to use gloves, then mix a small bowl of warm water with lots of sea salt, and dip hands into the mixture each time you tearing the pork (this is the old Hawaiian way).
Before serving, place pieces into a saucepan and fill with water ( about half way to top of pork). Season water (with salt) to taste and bring to a boil, stirring occasionally. This makes the pork moist and delicious. Serve in individual bowls. Usually poi (Hawaiian staple made from the taro plant) is served with this, but it can be served with rice, tortillas, or anything else that goes well with pork. Serves 8-10.

ONO CHICKEN

submitted by E. Ho 2 lbs. chicken thighs 1/2 cup Russian Dressing 1/2 envelope onion soup mix 1/2 cup mango chutney Marinate chicken in above mixture. Set for 1/2 hour. Bake in open pan at 300 degrees for 45 minutes. Turn over about twice. Serve.

CHICKEN LONG RICE

This dish is frequently served at luaus that one is apt to forget that it is originally from China. This is substitued for Chicken Luau at luaus since it would take more to prepare.

May be prepared ahead. Serves 8-10

(1) 4 oz bundle oreintal vermicelli

6 pounds sliced chicken, cut into pieces

1 tablespoon salt

1 teaspoon monosodium

3 tablespoons chopped scallions

2 tablespoons soy sauce

1 tsp white pepper

2 slices ginger

Cover dry vermicelli (dried bean threads made of beans in Oriental stores. Thin, transparent. It looks like nylon and is nearly impossible to break when dry.) with warm water and let stand at least 1/2 hour. Cover chicken with water, add ginger, salt, monosodium glutamate, and simmer till chicken is tender. It makes a very tasty broth.
Cut vermicelli into 4 inch lengths. Add vermicelli about 15 minutes before serving. Simmer, then add more seasoning to taste. Serve in individual bowls. If there is left-overs, refrigerate. When warming for use again, vermicelli would have absorbed most of the liquid, so replenish liquid loss with more seasoned chicken broth or water.

LOMI LOMI SALMON

(Hawaiian equivalent to Mexican salsa)

1/2 pound salted salmon

4 fresh tomatoes

3 scallions, chopped

1 medium onion, chopped

1/2 tsp Hawaiian chili or any chili pepper, if desired

Shred salted salmon (if can't find, make your own by putting shredded salmon in a bowl, salt it with Hawaiian or sea salt and let stand for about 45 minutes. If too salty, soak in fresh water for a few minutes to leach out some salt). Cut tomatoes into small cubes. Combine salmon, tomatoes, scallions, onions. Taste, if need salt, add more. Chill before serving. Serve in individual bowls. Serves 8

BAKED or BROILED FISH IN TI-LEAVES

I'A LAWALU

(Can also be cooked with Kalua Pork in imu -pit)

2 1/2-3 pounds fish (butterfish, mullet, halibut, eetc.)

1/4 pound slat pork, boiled (optional)

1 1/2 tablespoons Hawaiian Salt (sea or rock may be substituted)

6 ti-leaves (banana or cabbage leaves may be used)

Scale and clean fish. Rub inside and out with salt. With a small sharp knife, remove fibrous backbone of ti-leaves to make it malleable. Wrap fish in ti-leaves, tying ends with fibrous backbone removed before. If using banana or cabbage leaves, wrap fish in leaves and use tin foil to enclose. Use more than one layer of foil.
TO BAKE: Place ti-leaf wrapped (or foil wrapped) fish in shallow pan, uncovered, and bake in moderate 350 degree oven for 1 to 1 1/2 hours. TO BROIL: Place wrapped fish six inches from preheated broileer. When ti-leaves brown, turn over and brown other side. Do not broil foil wrapped fish. Remove top ti leaves and serve. Serves 8. If baking in imu, lay wrapped fish on top of pork - highest part of imu away from the hot rocks. This was the ancient Hawaiian way of cooking fish!!

LAULAU (ti-leaf wrapped pork/fish)

3-4 pounds lean pork butt

84 taro leaves (or 3 pounds fresh spinach or swiss chard)

2 pounds salted butterfish

Hawaiian Salt (sea or rock salt)

36 ti-leaves or husks from 12 ears of corn

Cut pork and salted fish into 12 portions. Wash taro leaves and cut off stem and large part of veins from each leaf (if using spinach or swiss chard, wash and drain). Remove fibrous backbone from ti-leaves and wash carefully. Arrange ti-leaves - 3 to a laulau - with one leaf crossing the other so that you will have a good wrapping. (If using corn husks, then lay down tin foil before putting corn husks and other ingredients in center) Arrange taro leaves (around 7 to each laulau) in center of ti-leaves. Pack pork and butterfish on this and sprinkle with Hawaiian salt. Wrap taro leaves around meat and fish, pull ti-leaves around the bundle (or tin foil), tie all tightly with string or fibrous backbone. Cut excess stalks and arrange on a rack in a large kettle with a tight cover. Add 2 cups (or so) of water and steam for 3 or 4 hours. Remove string and serve hot. Makes 12 laulaus TO PREPARE AHEAD: These laulaus may be prepared and steamed before the luau. Reheat by steaming for 45 minutes. NOTE: If you must prepare your own salted fish, rub 1 1/2 tablespoons of Hawaiian salt over the fish and let stand for about 1 hour.

HAWAIIAN MACARONI/POTATO SALAD

4-5 large potatoes

1 cup shell or small elbow macaroni - dry

2 carrots - grated

3-4 eggs, boiled

1 grated round onion (yellow)

1/2 lb. imitation crab, or 1 can (6-8 oz) crab meat

1 cup Best Foods Mayonnaise (plus or minus depending on how dry you want salad)

1/2 cup milk

Salt and Pepper to taste

EXTRA: 1 cup baby peas, if desired

NOTE: This salad should be made the night before the meal (or early morning). See the last NOTE below.

*Boil macaroni till tender (not overcooked), and potatoes till tender (not overcooked and mushy, but should hold its form when cut). *Cool, peel, and cut potatoes into small cubes. *Boil eggs until hard. *In a large bowl combine: macaroni, potatoes, onion, carrots, and mix until blended. *Add eggs, grate over large bowl, then add crab meat breaking into small pieces (substitute 1 can of tuna, draining water from can breaking apart big chunks). *In a small bowl mix mayonnaise and milk until smooth. *Add mixturre from small bowl into large bowl and gently mix all ingredients. *Add Salt and Pepper to taste. NOTE: THE MACARONI WILL ABSORB THE MAYO MIXTURE. AFTER ALLOWING IT TO CHILL, ADD MORE MAYO BEFORE SERVING. This Salad is usually served at MOST Luaus.

'UALA - SWEET POTATOES

Sweet potatoes are thrown in the imu to steam along with the pig in a Hawaiian Luau. Bake or steam as many potatoes as the number of guests. In a oven type luau, they may be roasted during the last 1 1/2 hours along with the Kalua Pork, as shown in the above recipe.

BAKED BANANAS

8 bananas 3 tablespoons brown sugar

3 tablespoons melted butter 3 tablespoons sherry

Split bananas length-wise and arrange in low baking dish. Brush with melted butter. Sprinkle with brown sugar and sherry. Bake in 350 degree oven for 20 minutes. serve hot.

Serves 8

DESSERT

HAUPIA - COCONUT PUDDING

2 cups coconut milk

1/3 cup sugar

1/3 cup cornstarch

1/8 teaspoon salt

Make a smooth paste of sugar, salt, and coconut milk. Dilute cornstarch with a little water until smooth, then mix with the rest of the ingredients. Cook on medium heat, constantly mixing until bubbling formation follows. Take pot off stove. Pour into 8 or 9 inch square cake pan. Cool, then chill. Cut into two inch cubes. Serve on ti-leaf squares, pilodendron, or magnolia leaves that have been washed and dried. Can also be served on cake dishes or paper plates.

COCONUT MILK (If cannot be found in the market)

6 grated fresh coconuts (2 whole coconuts) Boiling water Pour boiling water over grated coconut, enough to cover the coconut. Let stand a few minutes. Strain through ricer or 2 thickness of cheese cloth, pressing out the liquid. (Measurement will be 5 to 1 ratio) Thus, coconut milk. Store in refrigerator till time to use for above recipe. This is the way it was done in 'days gone by' for luaus. Do not boil coconut milk - it will curdle.

King David Kalakaua

More Hawaiian Luau History

In ancient times men and women were not allowed to eat together. Women were also not allowed to eat different delicacies. In 1819, King Kamehameha abolished these traditional religious practices. Only then did men and women began to eat together, and so, the modern luau was born.
The name Luau comes from a dish made from the young leaves of the taro plant. These leaves (tender) were cooked with chicken in coconut milk and this dish was called Luau.
The traditional luau was held on the floor (or ground or grass) with everyone sitting, usually, on woven lauhala (pandanus leaves) mats. Knives and forks were NEVER used, as everything was eaten with the fingers, including the poi (boiled/mashed taro root).
A "Royal Luau" was a lavish celebration, taking a long time to prepare. King David Kalakaua (The Merrie Monarch) loved to host giant luaus with over 1500 guests (his 50th birthday).
Today, the Luaus are prepared with modern conveniences (stoves, microwaves, blenders, etc.) and usually eaten with knives and forks served on plates. The guests sit on long flower-decorated tables that sit about 10 revelers.
So, Los Angeles, Orange, and San Bernardino County residents in California (including Victor Valley-Victorville area), when you decide on having a BIG Luau, but would like true Hawaiians to prepare your food, PLEASE look at our HAWAIIAN LUAU website. We know you will be exceptionally pleased with the complete menu and entertainment package.

MORE RECIPES IN THE FUTURE!! IF YOU WANT TO SHARE YOUR FAVORITE LUAU RECIPE, WRITE TO US AND WE WILL ADD YOURS FOR A GREAT HAWAIIAN LUAU!!!

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NEED HELP FOR YOUR SPECIAL LUAU?--CALL US--SOUTHERN CALIFORNIA ONLY!!

WE CAN HELP YOU FOR YOUR SPECIAL LUAU. WE CATER A COMPLETE LUAU FROM THE FOOD TO THE ENTERTAINMENT. CHECK OUT OUR LUAU MENU: http://mysite.verizon.net/res8fkt3/ GIVE US A CALL FOR ONO (DELICIOUS) FOOD LIKE THE ONES ABOVE! PH. (909) 444-1121 OR EMAIL US AT: pakelika1@verizon.net MAHALO (thanks)!!