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Beefy Chili and Rice Hawaiian Style
Anyone craving a heavy but simple meal will love this Chili and Rice. It's perfect for the simple nights at home or a family sized party. Be sure to add more or less peppers as you like for the perfect level of heat and spice to this dish.
Ingredients:
1 lb ground beef
1 lb italian sausage (or a tube of Jimmy Dean Sage pork
sausage)
1 can (7oz) diced green chilis
1 large onion, chopped or diced (Maui no ka oi!)
1 large bell pepper, chopped or diced
1-2 cloves garlic, pressed, diced, chopped, whatever Beatriz
Gonzalez-Yanes)!
2 pkgs chili mix (Lawrys, etc)
{or to make your own, use the following spices:
chili powder, cayenne, cumin, paprika, salt,
pepper, sage & basil. I can't tell you
proportions, 'cause I just shake out spice until
it 'tastes right'}
1 can (32 oz?) crushed or whole tomatoes
1 can (16 oz) kidney beans\
1 can (16 oz) white beans --don't drain out the 'juice'!
1 can (16 oz) black beans /
Directions
Get a big pot (dutch oven should be right size).
Brown beef & sausage (do the pork first!). After it's all browned, add
the chili mix/spices (for extra-hot, add more cayenne & a few dashes
of tabasco sauce). Use butter or margarine for browning, NOT OIL!
In separate pan, saute green chilis, onion, bell pepper & garlic in
butter or margarine. (do the bell peppers first for about 3 mins) Add
sauteed stuff to the pot with the meat. Add the rest of the
ingredients (don't drain out the beans!). Simmer for 3-4 hours,
uncovered, stirring occasionally. If the chili is too 'wet', add masa
flour or some cornstarch to thicken it up.
Make da rice (you know how!)
Put da chili on top da rice & eat 'em up!
PS: Beer *in* the chili is optional.B3
Beer *with* the chili is required.
I just love a big bowl of this on night's by myself. If you haven't tried this yet, Aloha oe!
Tasty Asian Chop Chae with Hawaiian Flair
The Hawaiian Islands are filled with a lot of polynesian cultures and also their foods. These days an ahaaina..usually involves a variety of Polynesian and Asian foods along with the traditional Hawaiian faire. Next time you host a Luau party try including this tasty dish on your menu.
Ingredients:
2 bundles long rice
4 dried mushrooms
1/2 lb beef
1 medium carrot
1 stalk celery
1 medium onion
1/2 lb green beens
1 can (15 oz) bamboo shoots
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
Dash pepper
1/4 teaspoon monosodium glutamate
1/4 cup water
Directions:
Soak long rice and mushrooms in warm water for 30 minutes. Cut beef
into thin 2-inch strips. Remove stems from mushrooms. Cut mushroom
caps and vegetables into thin strips or slices. Cut bundle of soaked
long rice in half and cook in 1 1/2 quarts boiling water for 1 minute;
drain thoroughly. In a large skillet, heat sesame oil. Fry beef for
1 minute. Add vegetables; saute 2 minutes. Combine soy sauce, sugar,
salt, pepper, monosodium glutamate and water. Stir long rice and soy
sauce mixture into vegetables; cook 1 to 2 minutes. Makes 6 servings.
This is a great dish for anyone looking to add more veggie to their diet. I just love how peppery and beefy it is, while still having a touch a sweetness.
Korean Luau Kabobs
Aloha! This dish is a classic example of the melding of Asian and Hawaiian cultures. It’s a perfect appetizer at any Hawaiian Luau Party and also makes a great main dish over some tasty rice. Be sure to make plenty for your party guests.
Ingredients:
1 1/2 lb boneless sirloin steak
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon minced ginger root
1 teaspoon minced garlic
1 1/2 teaspoon sugar
1/2 cup chopped green onions
2 Hawaiian red peppers, seeded and minced
2 tablespoons salad oil
1 1/2 tablespoons soy sauce
1 tablespoon sesame seed, toasted and ground
Directions:
Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the
sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat
in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet.
Add meat and stir fry for 2 minutes or until done. Sprinkle with the
1 1/2 tablespoons soy sauce and the sesame seed before serving. Makes
about 4 dozen appetizers.
Some friends of mine introduced me to this dish at their last dinner party. It's just perfect for the BBQ grill and I often have it with a side of white rice. Oi-e!
Korean Thin Strip Steak
Even the most basic cook will find this variation on traditional steak easy to put together. You'll have to try it for yourself though at that next party. It's a great dish for the Polynesian style Luau!
Ingredients:
2 lbs. flank steak, sliced into paper thin strips
3 scallions, cut at a slant into 1/2" pieces
2 cloves of fresh, minced garlic (1 tsp. powder but
fresh is far better)
3 tbsp. sugar
1 tsp. sesame seed oil (double this if you like the flavor
more intense)
1/2 cup soy sauce ( no lite varieties work here)
1/2 cup water
1/2 tsp. MSG (optional, I don't use it and it tastes fine)
1/2 tsp. sesame seed
Directions:
Cut steak with sharp knife into paper thin strips. Add sugar and mix
well by hand. Mix soy sauce and water and add garlic to this. Cut
green onions and add to soy sauce mixture. Pour sauce mixture into
meat, add MSG and mix again by hand. Add sesame seed oil and sesame
seeds and mix again by hand. This is better if it marinates for at
least 24 hours and will keep in the refrigerator for three days.
Another great idea from friends, Oi-e! Once it's thoroughly marinated I like to fry it quickly with some veggies to cook the meat through.
Fried Lumpia Beef Wraps
Appetizers can be a hard menu item to come up with at the Hawwaiian Luau party. Most people just think Pork, Rice and Pineapple. Yet, there is so much more you can add to make that ahaaina really unique and full flavored. Try these Polynesian appetizers at your next party and the guests will love it!
Ingredients:
1 lb ground beef
2 cloves garlic
1 large onion
1 can (8 oz.) water chestnuts, slivered
2 pkgs (10 oz. size) chop suey vegetables.
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon patis
2 tablespoons flour
1/4 cup water
40 lumpia wrappers
deep fat for frying
3 cloves garlic, minced
1/4 cup vinegar
1/8 teaspoon salt
Directions:
Brown beef well. Stir in garlic and onion; saute lightly. Add water
chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain
and cool throughly. Combine flour and water to form thin paste. To
make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold
neatly like and envelope. Seal with paste. Head deep fat to 375
degrees F. Combine remaining ingredients for sauce. Fry lumpia in
hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia.
My favorite part of this recipe is the sauce. I had such a hard time finding a good homemade asian style dipping sauce until I found this recipe.
Polynesian Beef Hash
Take the idea of the traditional beef hash and give it a twist with this dish. Polynesian Beef Hash is an excellent side dish for your next Hawaiian style feast. It's also a tasty filling for peppers and can even be steamed in the pit while wrapped in leaves or parchment paper.
Ingredients:
1 lb ground beef
1 egg, beaten
1 can (8 oz) water chestnuts, chopped
2 tablespoons chopped green onions
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon minced ginger root
1 teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
Directions:
Mix all ingredients in a large bowl. Press mixture evenly into a 9-
inch glass pie plate. Cover with plastic wrap and cook at 70% power
for 10 minutes. Let stand 10 more minutes before serving. Makes 6
servings.
My friends routinely make this dish and bring it to our pot luck parties. It's easy for them to throw together and quite filling.
Asian Casserole
You can easily throw together this beef casserole with a Polynesian twist for your party. It's simple and you can pop it into the oven the night before the Luau then just reheat before the party starts.
Ingredients:
1 1/2 lb ground beef
2 eggs, beaten
2 tablespoons flour
1 teaspoon salt
Dash pepper
2 tablespoons cornstarch
1/4 cup sugar
1/3 cup soy sauce
1 can (14 oz.) beef broth
1/4 cup sake
2 teaspoons minced ginger root
2 teaspoons minced garlic
Directions:
Preheat oven to 400 degrees F. Grease a large baking pan. Comnine
beef, eggs, flour, salt, and pepper. Mix lightly and shape into small
balls about 3/4 to 1 inch in diameter. Place in prepared baking pan
and bake for 14-17 minutes. Mix cornstarch with sugar and soy sauce.
Stir in beef broth, sake, ginger, and garlic. Cook in skillet or
chafing dish until mixture thickens slightly, stirring constantly.,
Add meat balls and serve. Makes 6 dozen meat balls."
Whenever I get really busy, but the kids are hankering for something Asian I throw this dish together. It's good with rice or noodles on the side and the kids like pouring sweet and sour sauce on top of their slices.
Thin Shoyu Beef
This is a fun Polynesian style dish to make at your Hawaiian party for the kids. It involved cooking the thinly sliced beef in water with seasonings. Get out a hot plate and supervise your guests while they all take turns making their own Shoyu Beef.
Ingredients:
shoyu
sugar
ginger root
thin sliced beef
papaya (optional)
garlic (optional)
Directions:
Take about same amounts of shoyu and sugar, put in pot on stove. Slice
ginger root (thin), maybe about 1/3 as much as the other 2, and put in
while heating up (saves time), stir lots an' lots while heating,
otherwise will burn, put optional papaya in (no matter if ripe, is ok;
if you buy cheap meat the papaya may not be optional, papaya contains
the stuff that meat tenderizer is made from) when boils and sugar is
dissolved turn off, let cool down some and put in beef. Let beef soak
over night (or how long you want). Can make that with chicken too (and
get teriyaki pork at KTA ...)and I have sometimes only left it to soak
for about 1/2 hour.
Note: You make Teri-Chicken the same way except you cook the chicken
except you cook the chicken in the marinade.
I have so much fun with this recipe. Before the parties I like to slice the meat very thin with an electric knife or I'll have the butcher slice it thinly enough to boil in a few moments, then the guests all get to use chopsticks around a hot plate to heat their own dinners.
Sweet Mango Loaf
The typicial Hawaiian Luau doesn't feature a lot of bread, but this homemade bread is so good that you'll just have to feature it. It's kind of a variation on fruit bread. So, this tasty bread is also great for a Luau themed Christmas party.
Ingredients:
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 cup raisins
3/4 cup vegetable oil
3 eggs
2 chopped ripe mangos
1 tsp. vanilla extract
Directions:
Mix all ingredients well. Pour into greased pan. Bake at 325 degrees
F. for one hour. Cool for 20 minutes.
I like to sprinkle some powdered sugar on top of slices of this bread and serve it as dessert with a nice cup of coffee or tea.
Sweet Potato Bread
Bread serves to make any party a little bit warmer. Add this recipe to your next big event and the guests will be delighted to have sandwiches made with freshly baked bread.
Ingredients:
2 pkg active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour
Directions:
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar,
potatoes and ginger. Cover; let rise until doubled. Scald milk; add
salt and cool to lukewarm. In small bowl of electric mixer, beat
eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast
mixture. Add butter and mix well. Stir in 2 cups of the flour, then
milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough
remaining flour to make a stiff dough. Place on lightly floured board
and knead int remaining flour until dough is smooth and elastic, about
8 to 10 minutes. Place in greased bowl, turning in grease top.
Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans.
On a lightly floured board, divide dough into fourths. Shape each
fourth into a loaf; place in prepared pans. Cover; let rise until
doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes
or until done. Makes 4 loaves.
My grams brought this Sweet Potato Bread recipe with her when she moved to the islands back in the 50s. We've made it every year since with our annual neighborhood luau.
Surprisingly Sweet Zucchini Bread
This Zucchini Bread recipe is surprisingly sweet and makes a unique addition to your party menu. Be sure to bring it with you to that next potluck or bake it up fresh before the big Luau!
Ingredients:
3 eggs, sightly beaten
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 tsp. vanilla
3 cups sifted flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/2 cup chopped nuts (optional)
Directions:
Combine and beat first five ingredients. Sift together the next six
ingredients. Add dry ingredients to egg mixture and stir well. Mix in
nuts if desired. Pour into two well greased 4 1/2" X 8 1/2" loaf
pans. Bake one hour at 325 degrees. Makes two loaves.
I couldn't believe how sweet this zucchini bread recipe is when I first found it…whomever I make it for always says they couldn't believe that it's got zucchini!
Peppercorn Adobo
Nothing like a little pepper to make chicken zesty, just don't get any up your nose or you'll be sneezing around the kitchen. Additional treats like pineapple makes a tasty side for this filling Hawaiian party recipe.
Ingredients:
3 lb. chicken thighs or 3 lb pork butt.
1/2 cup vinegar
1/4 cup soy sauce
3 cloves garlic
1/4 teaspoon salt.
1/4 teaspoon peppercorns, crushed
1 bay leaf, crushed
Directions:
Cut chicken pieces in half if thighs are large. If using pork, cut
pork into 1 1/2 inch pieces. In a saucepan, combine all ingredients.
Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and
simmer for 30 minutes (45 minutes for pork). Remove cover and simmer
15 more minutes or until liquid evaporates and chicken or pork is
lightly browned. Makes six servings.
Nothing says lovin' like something from the oven, but it's so dang hot here that I say nothin says lovin' like something from the stove top. So here's a good chicken recipe that won't get you turning on the oven.
Sweet Polynesian Chicken
This makes an excellent addition to any Hawaiian Luau Party. It's also tasty at a BBQ party with just the family and is a good way to introduce Pineapple to picky kids.
Ingredients:
4 whole boneless skinless chicken breasts, halved
1/4 cup butter or margarine
2 tsp. chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 tsp. salt
1/4 cup + 2 tablespoons shortning
4 pineapple slices
2 cooked sweet potatoes (quartered)
2 firm bananas, peeled and cut in half lengthwise
Sweet and Sour Sauce
2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. curry powder
Directions:
Rinse and pat chicken dry. Place chicken between two pieces of
plastic wrap; flaten slightly. Cream butter and chili powder. Blend
in coconut. Divide into eight portions. Spoon one portion onto each
chicken piece. Tuck in sides; roll and skewer. Chill two hours.
Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll
in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the
shortening in large skillet over medium heat. Add chicken rolls and
brown evenly on all sides. Transfer to greased shallow baking dish
and bake 20-25 minutes, or until chicken is tender. Remove skewers.
Melt remaining shortening in skillet over medium heat. Heat
pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on
a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:
Melt shortening in small skillet over medium heat. Add onion; cook
until tender. Stir in catsup, preserves, brown sugar, vinegar, curry
powder, blend. Keep warm until served.
Making this chicken is the only way I can get the kids to eat fruit. Plus, it's good too.
Tortilla Casserole with Chicken
Hmm…there is no comfort food like Mexican enchiladas. If you don't have the time to mess around with individual enchiladas try making this classic Tortilla Casserole instead for your next Luau or Fiesta. Ole!
Ingredients:
4 chicken breasts, cooked and shreaded.
12 corn tortillas
1 can cream of mushroom soup
1 can green chili enchilada sauce
2 cups sheaded chedder cheese
Directions:
Heat together cream of mushroom soup, cream of chicken soup, and
enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray.
Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2
of cheese. Repeat with remaining ingredients. Bake at 350 degrees for
40 minutes. Serve with sour cream, olives, lettuce and tomatoes.
Serves 6-8.
It's mexican enchiladas, but it's also a casserole…my guests are always confused when I make this up for a party, but they eat it anyway. :)
Chicken with Ginger Sauce
Serve up this simple Chicken recipe with a side of rice and the guests will gobble it up. It's your basic comfort food, filling, warm and saucy, so be sure to make up plenty to fill up those empty stomachs.
Ingredients:
Sauce:
1 cup chopped green onion
1 cup minced ginger
1/2 tsp. garlic
2 cups peanut oil
1 tsp. white pepper
2 tsp. oyster sauce
2 tsp. sugar
salt to taste
Directions:
In pot of warm water, boil one whole chicken and one large ginger
sliced and a little salt. Cover turn heat to low and cook for about
45 minutes. Drain, chill and debone or chop into bite sized pieces.
Arrange on plates and cover with sauce.
Note: If possible, make sauce a day or two ahead and let sit in
fridge. Serve hot or cold.
My kids like this recipe because it's got what they call, easy chicken pieces, no cutting required.
White Wine Chicken
Give yourself an elegant BBQ dinner with this yummy chicken dish. It's great for the outdoor party, yet is adult enough for a mature adult party. Try this dish at your next Luau with tasty results.
Ingredients:
3 broken fryers, split or quartered
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.
Directions:
Mix ingredients in bowl, brush over washed chicken splits. Grill over
barbecue, turning and basting with sauce until it is done (about 40
minutes). For a real hawaiian picnic lunch, eat with sticky rice,
macaroni salad.
After the chicken is picked over by the guests I like to take the leftovers and turn it into Sweet Hawaiian Chicken Salad by adding some mayonaise and crushed pineapple. Aloha!
Zesty Citrus Chicken
Put a little zest in your party dinner with this electrifying recipe on the buffet. It's chicken, it's easy and it's just the dish for your Hawaiian party.
Ingredients:
3 lb chicken brests, boned
1 tablespoon sherry
1 tablespoon soy sauce
1 1/2 salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups salad oil for frying
1/3 cup sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 lemon
2 tablespoons salad oil
Directions:
In large bowl, comine the chicken with the sherry, soy sauce and 1/2
teaspoon of the salt; let stand for 15 minutes. In small bowl, beat
eggs; beat in the 1/4 cup cornstarch and the baking powder to form
smooht batter. In wok or large skillet, heat the 2 cups oil to 350
degrees F. Coat chicken with batter; fry until browned. Cut into 1
1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch,
broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin
slices. In wok or skillet, heat the two tablespoons oil; add lemon
slices and stir fry for 30 seconds. Slowly stir in cornstarch
mixture. Cook, stirring constantly, until sauce is clear. Pour over
chicken. Makes six servings.
OMG! I love this chicken recipe. I made it for my boyfriend last night and he totally said it was so good I had to share it with yall.
Ginger Chicken and Rice
A Hawaiian party doesn't always need a pork dish for the main event. Try this Polynesian inspired Ginger Chicken as the main dish and you can bet the guests will be delighted to sample the asian inspired flavors.
Ingredients:
2 1/2 lb chicken thighs
3 quarts water
1 tablespoon salt
1 1/2 tablespoons minced ginger root
1 large onion, finely chopped
5 chicken bouillon cubes
8 oz long rice
3 green onions, chopped
Directions:
Put chicken into a five quart saucepan. Add two quarts of the water,
the salt and ginger. Bring to a boil, skim, lower heat, and simmer
for forty minutes. Remove from heat and drain, saving broth. Remove
meat from chicken, discarding bones. Shred meat and set aside. Put
broth, onion, bouillon cubes and the remaining one quart water into
saucepan. Bring to a boil. Add long rice, then lower heat and cook,
covered for 5 minutes. Turn off heat and let stand about 30 minutes.
With kitchen shears, cut long rice into approximately 3- or 4- inch
lengths. Stir in chicken and heat briefly, if desired, before
serving. Sprinkle with green onions. Makes 6 to 8 servings.
Get you this chicken recipe and try it out now! It's the perfect answer to that fancy dinner.
Cluck or Squirt Luau
You are certain to get a laugh or two when you tell people your making this recipe for the party. Whether you choose cluck or squirt for the main ingredient doesn't matter too much since it all tastes like chicken anyway, right?
Ingredients:
2 lb luau
2 cups water
2 cups coconut milk
1 teaspoon salt
cooked chicken or squid
Directions:
Wash luau throughly; remove stemms and fibrous parts of veins. Place
wash leaves in large saucepan; add water. Bring to a boil, lower
heat, and simmer for one hour, stirring frequently. Drain luau
thoroughly; stir in coconut milk, salt and chicken or squid. Heat but
do not boil. Makes six servings.
To prepare chicken for luau: Bone two pounds chicken thighs; cut
meat into small pieces. Saute chicken in two tablespoons butter
or margarine. Cover and simmer 15 to 20 minutes.
To prepare squid for luau: cut 1 1/2 lb. cooked squid or octopus
into thin crosswise slices.
When I first heard about this dish I literally 'squirted' my drink out of my nose. Pleasant image I know, but it's such a fun name and it's pretty good too.
Porky Chicken Wunton Soup
Start off your next ahaaina with this Asian style soup. It's not as hard as it sounds to make a yummy wunton soup for your Luau Party. Just make sure you have plenty of soy sauce on hand.
Ingredients:
3 lb chicken pieces
1/4 lb lean pork
8 cups water
1 tablespoon salt
1/2 teaspoon monosodium glutamate
1 pkg (12 oz) bean spouts
1 jar (12 oz) kim chee
1 block tofu
1 pkg (10 oz) wun tun wrappers
1 teaspoon toasted sesame seed, crushed
3 green onions
Directions:
In a large saucepot, combine chicken, pork, water, salt and monosodium
glugamate. Cover and simmer until chicken is tender. Remove skin and
bones from chicken; chop chicken and pork very fine. Cool broth; skim
offf layer of fat. Strain broth. Cook bean sprouts for 3 minutes;
drain. Chop very fine. Drain kim chee; chop very fine. Place tofu
in cloth; squeeze and drain. COmbine chicken, pork, bean sprouts, kim
chee and tofu for filling. Put 1 teaspoon of filling in center of
each wun tun wrapper. Dampen edges slightly, fold in half diagonally,
and pinch to seal. Bring broth to a boil, add dumplings, and cook 5
minutes. Serve soup in bowls; sprinkle with sesame seed and green
onions. Makes 8 servings.
My kids really enjoy making this soup. I cook up the filling and work with the kids to create tasty wunton wraps.
Hawaiian Chicken Wings
A late night party just isn't a party without some chicken wings to gnaw on. When everyone gets done eating and starts the dancing and games, bring out these wings to keep the guest's energy up.
Ingredients:
4 lb chicken wing drumettes
2 teaspoons salt
1 cup flour
vegetable oil
1 Hawaiian red pepper
1/3 cup sugar
1/2 cup soy sauce
1 teaspoon mirin
1/2 cup chopped green onions
1/4 teaspoon minced ginger root
1 clove garlic, minced
Directions:
Thaw chicken; drain well. Sprinkle with salt; dredge in flour. Heat
oil to 40 degrees F. Cut pepper into halves. Combine sugar, soy
sauce, mirin, green onions, ginger, garlic, and pepper. Fry chicken
until golden brown in hot oil. Immediately dip into soy sauce
mixture; remove and drain. Make 12 appetizer servings.
My buddies are always after me to be the one to make the wings!...for that next party. I'm tired of it, so here's the recipe. You all can do it yourselves!
Sweet then Sour Chicken Casserole
Easy Sweet and Sour Chicken has never been easier with this recipe. Just pop it all into a casserole dish and go out to greet the guests. It'll cook itself and still be just as good when you get back to it.
Ingredients:
4-8 skinned, deboned chicken breast halves
1 egg, beaten
cornstarch
vegetable oil (or Pam) to fry in.
Sauce:
3/4 cups sugar
4 Tbs. ketchup.
1/2 cup vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder.
Directions:
Mix all the ingredients for sauce together. Dip chicken breast in
egg, roll in cornstarch. Fry in oil (or Pam) until just browned.
Place chicken in a shallow baking pan. Pour the sauce over it and
bake uncovered at 325 degrees F. for one hour. Turn chicken ever 15
min. Serve with rice!
It's sweet, it's sour, it's made with ketchup. This is the perfect lazy persons asian chicken, I should know, I make it all the time.
Fried Chicken Planks with Hot Sauce
An Asian inspired dish, these Chicken Planks are just plain good. Watch out for that Hot Sauce though, it's bound to have the Luau party guests reaching for their drinks.
Ingredients:
2 lb chicken breasts
1 teaspoon salt
1/2 cup flour
2 eggs, beaten
2 cups panko
1 quart salad oil for frying
1/3 cup A-1 Sauce
2 teaspoons catsup
1 teaspoon soy sauce
1 teaspoon sugar
Dash pepper
Dash hot pepper sauce
Directions:
Remove skin and bones from chicken breasts; sprinkle chicken with
salt. Dredge in flour, dip in eggs, and coat with panko. Heat oil in
electric skillet to 375 degrees F. Fry chicken until golden brown;
drain on absorbent paper. Combine remaining ingredients. Serve with
chicken. Makes 6 servings.
I really love this dish for it's hot sauce. It's just the right level of hotness and zesty flavor.
Almond Flan with Fruit Topping
Get yourself a tasty dessert with this easy almond flavored dish. It features plenty of fruit for a healthier treat at your party. Use this dish as a chance to show off the sweet fruits of the Hawaiian Island.
Ingredients:
2 tablespoons unflavored gelatin
1 1/4 cup water
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 can (16 oz) peach slices
1 can (15 oz) lychees
8 maraschino cherries, cut into halves
Directions:
Soften gelatin in 1/4 cup of the water. In a sauce pan, bring
remaining 1 cup water to a boil. Add softened gelatin and stir until
gelatin is dissolved. Stir in sugar, milk and almond extract. Pour
into an 8 inch square pan and chill until firm. To serve, drain
peaches, saving the liquid. Cut peaches into smaller pieces. Put
back into liquid and add lychees and cherries. Cut almond gelatin
into diamond shapes. Carefully put into fruit mixture. Makes 8
servings.
I love this dish with a cold glass of tea. It's just perfect on those sweltering hot days.
Hawaiian Banana Pie
It's not your mom's Banana Cream Pie but this Hawaiian Banana Pie is even better with real slices of banana and tasty Guava nector. It's a very authentic dish to try out at your next Hawaiian Luau.
Ingredients:
1 1/2 cups sliced bananas
1 1/4 cups guava nectar
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water
baked pie shell
Directions:
Combine guava nectar, lemon juice, sugar and salt. Bring to boil over
low heat. Mix cornstarch and water to a smooth paste and stir into
mixture. Stir until thickened and clear. Cool. Combine with bananas
and pour into baked pie shell. Serve with whipped cream.
I told my mainland friends I was bringing over this banana pie recipe and boy…they totally thought I meant banana cream pie. However, they all agreed it was a tasty alternative.
Pineapple Banana Pie
Put together Pineapples and Bananas and you have one unique and tasty pie. This is a sure fire bet for that next party event. It's so Hawaiian you'll be saying Aloha every time you try it.
Ingredients:
6 cups sliced bananas
3/4 cup pineapple juice
pastry for 2 crust pie
3/4 cup sugar
1 tablespoon flour
1 1/2 teaspoons cinnamon
1 tablespoon butter or margarine
Directions:
Soak bananas in pineapple juice for 20 minutes. Preheat oven to 400
degrees F. Line a 9 inch pie plate with pastry. Drain bananas,
saving 3 tablespoons of the juice. Place bananas in pie shell.
Combine sugar, flour and cinnamon; sprinkle over bananas. Sprinkle
with the 3 tablespoons of pineapple junice. Dot with butter, cover
with top crust. Bake for 30 to 45 minutes or until crust is browned.
Makes 8 servings.
I've got a banana tree in the backyard…with this recipe, I'm never at a loss for what to do with all those bananas.
Coconut Mochi
A simple but sweet desser made with rice, this Coconut Mochi is a truly polynesian choice for the Luau party. It features plenty of coconut for those big nut fans.
Ingredients:
2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves
Directions:
Rinse rice and cook in rice cooker. In a saucepan, combine coconut
milk and 1 1/4 cups of the brown sugar. COok over medium heat,
stirring constantly, until thickened, about 20 minutes. Wilt banana
leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking
pan. Preheat electric oven to 350 degrees F. Put cooked rice into a
large bowl. Reserving 1/2 cup of the coconut milk mixture, stir
remainder and remaining brown sugar evenly into the hot rice. Put
into prepared pan. TOp with the reserved 1/2 cup coconut milk
mixture. Bake for 20 minutes, then broil for five minutes to set
topping. Cut into small pieces. Makes 45 servings.
Prices of rice are going up, but I still think this is one of the best desserts on the planet.
Classic Hawaiian Mochi
Mochi is a traditional Hawaiian dessert that's very similar to flan and other gelatin based desserts. It's cool and refreshing to have at your next Hawaiian Luau. Serve it up cold straight from the fridge.
Ingredients:
1 block butter
2 1/2 C. sugar
4 eggs
1 can evaported milk (2 C.)
20 oz. mochiko (2-10oz)
2 t. baking powder
12 oz. coconut milk
1 t. vanilla
Directions:
Bake 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a pyrex
pan. Use plastic knife to cut.
I first had this stuff a few years ago and it was so tasty and practically melted on my tongue.
Basic Butter Mochi
Here is another sweet treat that can take the place of candy at your party. It's traditional Butter Mochi and it's easy to make and melts in your mouth.
Ingredients:
1/2 cup butter
1 pkg (1 lb) mochiko
1 1/2 cups sugar
1 teaspoon baking powder
3 cups milk
5 eggs, beaten
1 teaspoon vanilla
1 cup coconut
Directions:
Preheat electric oven to 350 degrees F. Melt butter; cool. Combine
mochiko, sugar and baking powder. Combine butter and remaining
ingredients. Stir into mochiko mixture; mix well. Pour into a 13 X 9
X 2-inch pan. Bake for one hour; cool. Makes 24 pieces.
Sometimes I make up a dish of these just for myself, and you know what? I eat them all myself too!
Soft Caramel Candy
This recipe is really candy, but it's the kind that's sure to shut your guests mouths, by gluing them shut that is! No one can stay away from soft caramel though, so feel free to make up plenty of these melt in your mouth treats for the luau buffet.
Ingredients:
1/2 C. butter
2 C. brown sugar
2 eggs
1 1/2 C flour
dash vanilla extract
Directions:
Melt butter, add brown sugar and blend. Put mixture into bowl. Add
eggs, vanilla, flour and mix well. Pour into greased 8" square pan
and bake at 350 degrees for 35-40 minutes.
I can't let my son have this, he's got braces, but I sometimes sneak a batch for parties and potlucks at the neighbors.
Sweet Pineapple Cake
A Hawaiian Luau for your friend's birthday, just isn't a great B-day party without some cake. So next time you plan on throwing a luau style birthday party try this delicious cake recipe for that cake. It's a perfect fit for your Hawaiian theme!
Ingredients:
3 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups sugar
1 1/2 cups salad oil
2 cups finely grated carrots
1 can (8 1/4 oz) crushed pineapple
2 teaspoons vanilla
1 1/2 cups chopped nuts
3 eggs
Directions:
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Sift flour with soda, cinnamon and salt. In large bowl of electric
mixer, combine sugar and salad oil. Add half of the flour mixture and
mix well. Beat in carrots, pineapple, vanilla and nuts. add
remaining flour mixture; beat well. Add eggs, one at a time, beating
well after each addition. Pour into prepared pan and bake 60 to 70
minutes. Makes 16 servings.
This is another way that I'm able to get the kids to eat fruit and veggies without quite realizing that they are getting something healthy in their diet!
Red Almond Cookies
Every party deserves some tasty cookies for their party. So if you are looking for something that fits the tropical theme of your next Luau party I suggest these easy and appealing Almond flavored cookies.
Ingredients:
3 cups flour
1 cup sugar
1/2 teaspoon soda
1/2 teaspoon salt
1 1/2 cups shortening
1 egg, beaten
1 teaspoon almond extract
red food coloring
Directions:
Preheat electric oven to 350 degrees F. Sift flour with sugar, soda
and salt into a large bowl. Mix in shortening and knead thoroughly (8
to 10 minutes). Combine egg and almond extract; stir into flour
mixture. Mix well. Shape into balls using 1 tablespoon of dough.
Place on ungreased baking sheets and make a depression in the top with
the thumb. Dip the blunt end of a chopstick in red food coloring and
press into the top of each cookie. A blanchend almond may be pressed
into the center of each instead of red coloring. Bake for 15 to 18
minutes. Makes six dozen.
The kids just love putting the red dye dots in the centers of these cookies. It's an easy way for me to get them involved in the kitchen.
Chocolate Fruit Kabobs
A yummy dish for the kids at your Hawaiian party. You'll have to keep an eye on the kids to make sure they don't start poking each other with the skewers. However, this is a fun and easy dessert for that next party.
Ingredients:
10 firm apple bananas
10 flat wood skewers
1 cup semi-sweet chocolate pieces
3 tablespoons shortening
Directions:
Peel and cut a small piece off the tip of each banana; insert skewers
into cut ends. Place in freezer for 3 hours or longer until frozen.
Just before serving, put chocolate and shortening into small mixing
bowl. Microwave at 50% power for 2 1/2-4 minutes or until most pieces
oare shiny and soft; mix well. Immediately dip bananas into
chocolate, turning as necessary until bananas are coated. After
serving, wrap and freeze any remaining coated bananas. Makes 10
servings.
I usually make up this dish when I'm watching movies late at night and get the munchies. It is so yummy. Oi-e!
Chocolate Chip Mochi Bars
Be sure to make up this dish the night before your Hawaiian party. It's easy to keep in the fridge and bring out a few hours before the event to let it reach room temperature.
Ingredients:
2 C. Mochiko
2 C. white sugar
1 T. baking soda
1 C. semi-sweet chocolate chips
2 cans evaporated milk (2-12oz.)
1/2 C. margarine (melted)
2 t. vanilla extract
2 beaten eggs
Directions:
Sift dry ingredients, mochiko, sugar and baking soda in a large bowl.
Melt margarine and chocolate chips together and combine with
evaporated milk, vanilla extract and eggs. Mix well and stir any
ingredients until it becomes a smooth batter. Then pour into greased
9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then
serve. Do not refrigerate.
Yum! Here's a dish that I just love to make for parties. It really satisfies that chocolate craving.
Hawaiian Mochi with Coconut
There are so many uses for Coconut, but here's one more! It's Coconut flavored Mochi and makes a great dish for that Hawaiian party. Be sure to serve it at room temperature.
Ingredients:
1 box (1 lb) mochi flour (mochiko)
2 1/2 cups sugar
1 teaspoon baking powder
1 can coconut milk
1 3/4 cups water
1 teaspoon vanilla (opt)
Directions:
Mix sugar, flour, and baking powder together (dry ingredients). Add
all the liquid ingredients mix until smooth. Poor into a greased
9"X13" pan and cover with foil. Bake one hour at 350 degrees F. When
cooked cut with a plastic knife (does not stick like a metal knife).
Maybe rolled in cornstarch individually and stored.
I like to make this dish and serve it with a side of pineapple during cool summer evenings.
Rice Mochi
Rice is useful for more than side dishes. It also makes a great dessert. Serve up this delicious Rice Mochi at your next Luau party for a sweet end to a wonderful ahaaina.
Ingredients:
2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk thawed
1 package (1 lb.) dark brown sugar (2 1/3 cups packed)
Directions:
Rinse rice and cook in rice cooker. In saucepan combine coconut milk
and 1 1/4 cups of the brown sugar. Cook over medium heat stirring
constantly until thickened. (Approx. 20 min.)
Preheat oven to 350 degrees F.
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut
mixture, stir remainder and remaining brown sugar evenly into hot
rice. Put into prepared pan. Top with reserved 1/2 cup of coconut
milk mixture. Bake for 20 minutes then broil for 5 minutes to set
topping. Cut into small pieces. Makes 45 servings.
The rice in this recipe makes it so filling and sweet. I make it all the time.
Guava Coconut Cupcakes
Cupcakes are an excellent dessert for the kid's Luau party. They're properly themed with Guava and Coconut, and they taste great. The guests will love them.
Ingredients:
1/2 cup milk
2 Tbs. butter
2/3 cup sugar
5 Tbs. coconut syrup
1 cup cake flower
1 tsp. baking powder
4 egg whites
1/4 tsp. cream of tartar
Directions:
Scald milk, butter, sugar and coconut syrup together. Sift flour,
baking powder and salt. Stir these ingredients into the milk mixture.
Whip the egg whites until they are foamy, add cream of tartar and whip
until they are stiff but not dry. Fold into the cake mixture. Bake
in greased muffin tin at 375 degrees for 10 to 12 minutes. Makes 12
medium sized cup cakes. Top with Guava Frosting.
I never thought Guava could make a good frosting, but this is sooo good…and the cupcakes make it portable too.
Guava Coffee Cake
You add the Guava paste to this cake before it goes into the oven so it melts into the cake as it cooks. You'll get a gooey, sweet cake when it's done. This is a delicious recipe for the next brunch party you have with a tropical theme.
Ingredients:
12 tbs butter
1 cup sugar
2 cups flour
2 eggs
1 t. baking powder
1 tsp vanilla extract
8-10 oz guava paste
Directions:
1. Preheat oven at 350F
2. Cream butter. Add sugar little by little. Add eggs one by one,
followed by the vanilla
3. Sieve flour and baking powder and mix with the above
4. Pour half the batter on a greased mold.
5. Place the guava paste (cut in slices) so as to cover all the
batter
6. Pour the rest of the batter and bake for 45-60 min, or until an
inserted toothpick comes out clean.
Notes: I have substituted butter with margarine, but the cake comes
out a little more dry. The slices I cut are about 0.5 cm, but they
can be even thicker depending on your taste.
If you have left over guava paste you can make an easy desert by
cutting slices and eating them along with cheese (in Puerto Rico we
commonly use a white salty cheese) so it's not so sweet. The guava
paste can be stored in the refrigerator, after opening, for several
weeks.
Da gals down at work luv this cake…they always gobble it down whenever I bring it in. Okay, just make sure you get some first!
Guava Jelly Frosting
This is a light and fluffy frosting you can add to just about any of the cake recipes featured on here. It's delightfully sweet and fruity and can instantly make any cake Hawaiian for your next Luau.
Ingredients:
few grains of salt
1/2 cup guava jelly
1 egg white
Directions:
An electric mixer is best for this. Beat egg white until foamy. Add
salt and one teaspoon of the jelly at a time until it is thick enough
to spread. This is as good as any seven minute frosting that I have
ever eaten. It takes just about seven minutes of beating to get to
the right consistency.
I loove this frosting so much, I make up things to put it on…but mostly I stick it on angel food or sponge cake.
Traditional Hawaiian Haupia
Make you Hawaiian Luau authentic with classic Haupia, a much loved dessert on the Hawaiian Islands. This is best served at room temperature.
Ingredients:
1 3/4 cups frozen coconut milk
5 tablespoons sugar
5 tablespoons cornstarch
3/4 cup water
Directions:
Thaw coconut milk over low heat. Combine sugar and cornstarch; stir
in water. Stir mixture into coconut milk and cook over low heat,
stirring constantly, until thickened. Pour into an 8 inch square pan.
Let cool until firm. Makes six servings.
Okay dokey, this is just da perfect traditional dessert for any ahaaina. My kids they love it more with chocolate syrup on it.
Layered Haupia Cake
Those party hosts who want to give the food at their party a Hawaiian feel, but don't think classic Haupia will go over well can opt for this cake recipe. It's layered with tasty filling and makes a great presentation at your party.
Ingredients:
1 pkg white cake mix
1 T unflavored gelatin
1 c coconut milk
2 c heavy cream
2/3 c water
6 T sugar
2 egg whites
1 t lemon extract
shredded coconut
Directions:
Prepare cake mix according to package directions using 2/3 cup of the
coconut milk, water, and the egg whites. Cool and split layers.
Reserve top layer; spread haupia filling on the remaining layers.
Chill until set. Soften gelatin in remaining coconut milk; dissolve
over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and
extract. Stack cake layers; frost with whipped cream mixture.
Sprinkle cake with coconut.
Oi-e! I can't stand regular Haupia, but this cake is so good. It's just like a creamy coffee cake.
Creamy Macadamia Pie
A tea party with a tropical theme will delight from this pie recipe. It's just excellent to have as dessert at your next Hawaiian Luau too.
Ingredients:
1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, whipped
Directions:
In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4
cup of the nuts, the salt and the vanilla; scald. Mix the remaining
1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot
mixture into egg mixture; return all to saucepan. Cook 5 more
minutes, stirring constantly, until mixture thickens. Cool 1 hour.
Beat egg whites until soft peaks form; fold carefully into cooled
mixture. Pour into pie shell; chill. Before serving, top with
sweeteded whipped cream and remaining 1/4 cup nuts. Makes 8 servings.
Oh my gosh I just had to share this pie with you. I make it all the time, too bad for my thighs eh?
Punahou Malasadas
Deep fried foods are always a hit at parties. Save yourself a little money for the party budget and make your own fried treats with these Malasadas. They are a hit with the Luau party crowd.
Ingredients:
1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar
Directions:
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure
flour into mixing bowl and add salt. Make a well in the flour, pour
yeast mixture, eggs and other ingredients. Beat in circular motion
until the dough is soft. Cover, let raise until double. Turn dough
over but do not punch down. Cover and let raise again. Heat oil to
375 degrees and drop dough by teaspoon full into oil and cook until
brown. Shake in brown bag with sugar. Best when hot.
Note: If the malasadas have a tendency to come out with the center
still doughy, turn the heat down on the oil which will allow them to
cook longer.
Yo, I can't help making theseu p whenever I'm feeling bad. It's not good, but I love how comforting they are on a bad day.
Sweet Hawaiian Bread
Your brunch party will develop a more tropical atmosphere when you bring out this tasty bread. It's perfect for a more adult and sedate Hawaiian Luau.
Ingredients:
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup shreadded coconut
1/2 cup chopped nuts
2 cups chopped mangoes
3/4 cup salad oil
3 eggs, beaten
2 tablespoons vanilla
Directions:
Preheat electric oven to 350 degrees F. Greease a 9 X 5 X 3-inch loaf
pan. Sift flour with soda and cinnamon into mixing bowl. Stir in
sugar, coconut and nuts. Add remaining ingredients and mix well.
Pour into prepared pan and bake for 1 hour and 15 minutes or until
done. Makes 1 loaf.
I'm just a silly haole, but this always reminds me of traditional fruit cakes we used to give the family for the holidays. Now, I just make this up instead.
Polynesian Donuts
Donuts never tasted so good! Make sure all the guests at your next Hawaiian themed party gain a few extra pounds by making up these Polynesian Donuts.
Ingredients:
3 cups flour
1 cup raw sugar
1 1/2 teaspoons baking powder
3 eggs
3/4 cup evaporated milk
2 tablespoons melted butter, or margarine
Rind of one orange, chopped
deep fat for frying
Directions:
Sift flour with sugar and baking powder. Mix in eggs, evaporated
milk, butter and orange rind. Let stand for at least 30 minutes.
Heat deep fat to 375 degrees F. Stir dough once before frying. Scoop
dough with hand, lift palm and turn downward, and squeeze dough
through thumb and index finger, shaping a round ball. Drop into hot
fat and fry 8 to 10 minutes, turning often until donuts split.
Drain on absorbant paper. Makes 2 dozen donuts.
The kids come running when we make up these donuts. They are just spoiled with these and won't eat donuts anywhere else, even from the store.
Monkey Loving Upside Down Cake
There aren't a lot of monkeys on the Hawaiian Islands, but this upside down cake is still popular there anyway. You'll have to make sure you get plenty of coffee and tea to go with this cake.
Ingredients:
3/8 cup butter
3/4 cup sugar
1 egg
3/4 cup milk
2 cups flower
2 tsp. baking powder
1/2 tsp. salt
1 mashed banana
1 cup crushed pineapple
1/2 cup chopped nuts
1/3 cup butter
2/3 cup brown sugar
Directions:
Cream butter and sugar, add beaten egg, sift flower, baking powder and
salt, ad gradually with milk to butter mixture. Fold in mashed
banana. Melt butter and sprinkle brown sugar through it on bottom of
pan, 8 inches square or small angel food pan. Add well trained
crushed pineapple and chopped nuts. Pour batter over this mixture and
bake in pre-heated oven of 350 degrees for 20-30 minutes.
My own little monkeys couldn't care less for this cake! But the guests always love it…go figure.
Cabbage Kim Chee
Nothing like a big bowl of Kim Chee on the table to really compliment a Polynesian Feast for your Luau Party. You'll have to be sure to keep some Beano on hand for the guests at your party! However, this makes the perfect side dish for any Hawaiian party event.
Ingredients:
1 large head chinese (celery or Nappa) cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp. fresh ginger, grated
Directions:
- Cut cabbage into pieces, 1-inch long and 1-inch wide.
- Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15
minutes.
- Cut green onions in 1-1/2 inch lengths, then cut lengthwise in
thin slices. Wash salted cabbage three times with cold water.
Add the onions, garlic, chili, ginger, 1 Tbs salt and enough
water to cover. Mix well. Cover and let stand for a few days.
- Taste mixture every day. When it is acid enough, cover and
refigerate up to 2 weeks. Makes about 1 quart.
Oh boy this stuff is great…I like to take a big scoop of it and pop it into a cup of chicken boullion with some cooked chicken for a simple soup.
Sweet Kim Chee
This Kim Chee recipe is a little sweeter for those with a lighter taste. It has the addition of sugar and will delight the taste buds. Be sure to set a dish of this out as a side at your next Hawaiian Luau.
Ingredients:
1 lb chinese (celery or Nappa) cabbage, cut into 2-inch
pieces (about 4 cups)
6 Tbs salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water
Directions:
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger,
garlic, sugar, paprika, the remaining salt and a dash of cayenne
pepper, and mix thoroughly. Pack the vegetables in a jar and pour in
the water. Cover tightly. Refrigerate the vegetables for 24 hours
before serving.
Never thought Kim Chee could be so good with sugar. Just thought I'd share this one with y'all.
Lemon Zest Kim Chee
Start off your Hawaiian Luau with a bang, a zesty bang that is when you add this side dish to your ahaaina. Just a little zest of lemon spices up any kind of Kim Chee.
Ingredients:
1/4 head Chinese cabbage
5 cups rice vinegar
2 Tbs salt
4-5 Tbs sugar
2 cups water
1-inch square yuzu citron or lemon rind
Directions:
Core and wash the cabbage. Pat as dry as possible with a towel. Cut
into about 1 x 2-inch chunks. Place chunks loosely in a pickle crock.
In a saucepan combine the rice vinegar, salt, sugar and water. Bring
to a boil over high heat, stirring once or twice. Immediately pour
boiling liguid over the cabbage in the crock. Tuck in the yuzu citron
or lemon rind. Cover immediately with a drop-lid and weight it.
Remove to a cool dark place and wait 2 days before eating.
To serve: Cut or chop chunks into bite-size pieces. Serve family
style or put individual portions into small dishes. Season with a few
drops of soy sauce, if desired. Keeps refrigerated 1-2 months.
This recipe is great. It's like the classic Kim Chee but with a little twist to make it more interesting!
Hot and Spicy Kim Chee
Be sure to have a glass or pitcher of water on hand when you dish up this Hot and Spicy Kim Chee at your next party. It's tasty and perfect for those Luau guests looking to live on the wild side.
Ingredients:
2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbs crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbs granulated sugar
2 green onions, finely chopped
Directions:
- Rinse the cabbage in cold water and drain. Cut the cabbage into
1-1/2-inch squares. Sprinkle with salt, add the water, and let
stand overnight.
- Rinse the cabbage in cold water and drain. Using a wooden spoon,
blend the remaining ingredients and stir this well into the
cabbage pieces. Pack into a quart jar and cover. Place the jar
in a plastic bag to prevent the odors from spreading to other
foods. Refrigerate and let stand four to five days to cure.
If I ever want to get the guests out of my party in a hurry I just serve this stuff at the table. I like it extra hot so I add more pepper flakes than are needed and it gets everyone running for home!
Ginger Kim Chee
The guests will absolutely love this Ginger Kim Chee at your next Luau. It's an excellent side for your Polynesian style event and the guests will gobble it up.
Ingredients:
5 cups cabbage, cut into bite-size pieces
6 Tbs salt
2 Tbs sugar
1 tsp -
2 Tbs crushed red pepper flakes (according to taste)
1/4 tsp fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped
Directions:
- In a large colander, mix cabbage with 5 Tbs salt. Let sit for 3
hours.
- Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess
liquid with your hands.
- Place the drained cabbage in a large glass bowl. Add the
remaining ingredients and mix thoroughly.
- Cover cabbage mixture tightly with plastic wrap and let sit at
room temperature for 1 or 2 days.
- Chill Kim Chee before serving.
My friends are Chinese and they showed me how to make this simple Kim Chee with a little bit of Ginger added, which I think makes it taste all the more authentic.
Korean Style Kim Chee
The Korean Pepper Flakes used in this special Kim Chee dish are just a little sweeter than traditional hot pepper flakes. The guests at your Hawaiian Luau party had better keep the glass of water nearby just in case though.
Directions:
Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large
plastic or glass container with about 1/2 cup salt and let sit up to
1/2 day or overnight. Rinse very well and drain well. Taste to see how
salty it is. May need to rinse and drain again, several times.
Mix together:
2-inch by 2-inch piece of fresh ginger root, peeled and mashed
4 cloves garlic, mashed
1/2 to 1 whole sweet red pepper, diced fine
1 bunch (@ 3/4 to 1 cup) green onions, chopped
2 to 3 Tbs. sugar
@ 1/4 tsp. MSG
1 to 2 Tbs. Korean crushed red pepper (sweeter and not as hot
as the other)
Mix above mixture with well-drained cabbage using wooden spoon or
rubber-gloved hands in plastic or glass container. DO NOT USE METAL.
Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill
a 32-ounce container. Add water to the dregs in the plastic tub if
need more juice when jar is packed. Top with plastic wrap, rubber
band, paper towel and jar lid. I find that putting entire container in
a plastic bag with a twist-em to close it helps keep the odor out of
the refrigerator. Keep refrigerated.
Yummy!
Be prepared to drink a lot of water with this dish. It's so spicy, but I just can't help myself! Oi-e!
Mixed Veggie Kim Chee
Give your average Kim Chee recipe a little depth with mixed veggies. You'll be able to sneak in some health vegetables at your next Hawaiian ahaaina and the guests will just think they are eating more great party food.
Ingredients:
2 lbs. vegetables (cabbage, daikon, and cucumber)
2 T. salt
1 1/2 T. minced onion
1 t. minced garlic
2/3 t. minced gingerroot
1/2-1 T. ground red pepper (or crushed red pepper)
Directions:
Wash and drain vegetables. Peel daikon and cucumber. Slice
vegetables into small pieces. Sprinkle with 2 T. salt and let stand
for 3-4 hours. Press out liquid. Mix vegetables well with onion,
garlic, gingerroot, and red pepper. Put vegetables in a large glass
jar with a tight-fitting lid. Leave in jar in refrigerator for 3-4
days. Serve with meals. Makes about 2 pints.
I started adding a little bit of this and that to my traditional Kim Chee and came up with recipe…I like how it gives me a few more veggies for my daily diet.
Garlic and Scallion Kim Chee
Woo, hoo! You'll need to put some breath mints at the buffet table when you serve up this party dish. The guests will love it though and your Luau should be interesting all night long.
Ingredients:
2 Napa cabbages; cut up
1 Scallion
2 Garlic cloves; minced
1 1" piece ginger; minced
2 tsp. Korean red pepper
1/2 tsp. salt
water
Directions:
Soak cabbages overnight in salt water to wilt. The next day, wash
cabbage 3 times til there is no more "slimy" feel. Cut the green part
of the scallion into 1/2" long slivers, and mince the white part. Add
scallion, garlic and ginger to cabbage. In a one cup measuring cup,
mix together the red pepper, MSG, salt and water to make 1/2 cup
juice. Pack cabbage mixture loosely into jars. Pour juice in to
cover. Poke with chopstick to release air. Seal and let set
overnight in refrigerator. Keep refrigerated. From Judy Alquiza,
(RPHM22B)
Sweet and simple, but sometimes I have a hard time getting scallions out here in the boon docks so I just use onion or green onions instead.
Sesame Kim Chee
Give your Hawaiian party a more traditional Asian flavor with the Sesame Kim Chee. It's a perfect accent to other common Polynesian dishes that the guests will adore at your party event.
Ingredients:
2 lb Chinese Cabbage
2 ts Finely Chopped Fresh Ginger
1 tb Salt
1/2 c Light Soy Sauce
2 tb Chopped Green Onion
1/2 c White Vinegar
2 ts Crushed Garlic
2 ts Sugar Or More To Taste
1 tb Chili Powder
Sesame Oil
Directions:
Chop the cabbage coarsely and place in a glass dish. Sprinkle with
the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash
with the fingers until the cabbage is still softer, then drain off
excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at
least 24 hours before using. It will keep for up to a week in the
refrigerator.
Sprinkle with a few drops of sesame oil before using.
This is good stuff, it will totally blow your mind but make sure to use the light soy because you're already going to be adding a lot a salt to the recipe.
Kim Chee with Cukes!
Anyone with a love of cucumbers will find that this Kim Chee dish is the life of the party. It's spices are perfectly balenced with the cooling cucumbers for a unique and refreshing Hawaiian party dish.
Ingredients:
2/3 lb Napa Cabbage
3 Spring onions, sliced
1/2 lb Daikon radish
3 Cloves garlic, minced
1 md Cucumber all peeled, sliced
4 ts Fresh ginger, minced - 1/4 inch thick
1 tb Dried chili flakes
1 md Turnip
2 ts Soy sauce/tamari
1/2 c Salt
1 c Water
1 tb Salt
Directions:
Peel cabbage, daikon, cucumber, and turnip and cut 1/4" thick. Layer
whole cabbage leaves, sliced daikin, cucumber and turnip in a large
bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with
water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a
colander. Julienne each vegetable into a uniform shape. return them to
the large bowl, and add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refrigerate for 3 days before opening. Everyday,
turn jars upside down a couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator.
Notes: Kim chee spiciness varies depending on the hotness of the chili
flakes used. The longer it sites, the hotter it gets (up to a point).
I cannot vouch for the authenticity of the recipe, but its about as
close as I've come.
Beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.
I grow cucumbers in the summertime and my garden just overflows with them so I put them in everything, including this tasty kim chee.
Sweet Pear Kim Chee
Throw in a few fruits at your next Luau party with this Sweet Pear Kim Chee. You'll find that the guests are pleasantly surprised by the secret ingredient, Pears!
Ingredients:
2 Heads chinese cabbage,
6 Green onions - chopped
4 Cloves garlic
1/2 c Salt
1 1/2 Inch of ginger
1 1/2 lb Diakon
4 tb Red pepper
1 Stalk celery
1 tb Sugar
1 Hard semiripe pear
Directions:
Cut celery into matchsticks. Peel pear and cut into thin strips. Cut
green onions into 1 1/2 inch lengths. Chop garlic. Mince ginger.
Sprinkle cabbage with salt. Stand 3 hours, turning occasionally. Mix
in another bowl the radish and onion. Mix all else in a third bowl.
Add to radish mix and stir. Rinse cabbaage and pack into a jar with
the other stuff, alternating layers. Press down ( My mother used a
clean rock on top of a small plate to give constant pressure). Keep in
a cool place 3 days to a month.
Remember, this is a concoction of a similar vein to sauerkraut.
Bacteria develop that acidify the mixture, and they will continue to
grow in the KimChee even in the refrigerator, making it more acidic
and also pressurizing the jar. Be careful when opening it.
My mother never was one for the celery or pear, but she did sometimes
add thinly sliced squid. You could probably get away with a crushed
paste of Anchovies for a similar effect. This is a highly personal
dish, play around with it.
Thanks to my new friends on the island I got me this yummy sidedish. There are like a lot of pears and other fruit available so they put it in everything here.
Spiced Honey Kim Chee
This Kim Chee dish is a little more complicated but you'll be rewarded with moans of gourmand pleasure by the guests. It's a tasty side dish for the roast pork you'll be having at your Hawaiian Luau.
Ingredients:
1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 lb white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbs honey
3 Tbs cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split
Directions:
- Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long pieces.
- Slice the carrot and radishes lengthwise and then into 2 inch-long sections. Slice the sections into very thin strips.
- Toss cabbage, carrot and radishes with the scallions, soy sauce and water. Cover loosely and let stand overnight.
- Drain liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well until honey is dissolved.
- Add ginger, garlic and peppers to the vegetables and pack them into sterilized jars. Pour liquid into the jars. If more liquid is needed to cover vegetables, add water.
- Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. The liquid will bubble and the flavor will become sour.
- Refrigerate the Kim Chee for 3 to 4 days. The cabbage will become translucent and will be ready to serve.
The kids like this Kim Chee recipe but only because it's got sugar, honey and apple cider in it I think. Oh well, anything to get them their veggies.
Hot Kim Chee
Get the pitchers of water ready when you serve up this side dish at your party. That horseradish is tasty, but a little goes a long way and the guests at your Luau will be sure to let you know how much is too much.
Ingredients:
1 Head bok choi (napa, etc) - chopped into 2"x1" pieces
1 Daikon radishes (or more) - sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more) - thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers (crushed) (or more)
1/3 cup fresh ginger root slices (or more to taste)
1 cup Coarsely chopped scallions
1 Japanese horseradish (or more to taste)
2 cups water (boiled)
2 cups Rice Vinegar
3 Tbs. Sesame Seeds
Directions:
Mix all dry ingredients together. Place in a large crockery or glass
container that can be sealed airtight. Pour liquids over them, vinegar
first. If the veggies are not covered by the liquid add more
vinegar...NOT water- Seal jar and place into refrigerator for 2-12
weeks.
*** NOTE ***
The refrigeration is necessary to prevent spoilage.
In Korea this is usually done in late Fall & Winter to be
opened in the Spring- There are other types of kim chee called Summer
Kim Chee, Light Kim Chee, and Moon Kim Chee.
I just luvvvve horseradish eh, but can't ever find enough recipes to put it in. Lucky I found this one.
Turnip, But Not Cabbage Kim Chee!
Those who don't quite like Cabbage or find that it upsets their stomachs will enjoy this Kim Chee recipe. It features turnips at it's core and is just as tasty as the other Kim Chee recipes for your Hawaiian party.
Ingredients:
5 lb turnips
4 quarts oil
1 cup rock salt
1/4 cup sugar
2 tablespoons minced garlic
1 1/2 teaspoons paprika
1 1/2 tablespoons minced ginger root
1 1/2 teaspoons ground red pepper
1/2 teaspoon monosodium glutamate
1 tablespoon sugar
Directions:
Pare and cut turnips crosswise into thirds, then lengthwise into
quarters. Combine water, rock salt and 1/4 cup sugar in a large bowl.
Put turnips into water and place a weighted plate on top to keep them
submerged. Soak for 6 hours. Rinse turnips 5 times in cold water.
Drain and put into jars. Combine remaining ingredients and pour over
turnips. Let stand at room temperature for 2 days, then refrigerate.
Makes 2 quarts.
Cabbage kim chee gives me problems with my plumbing but I love the flavor, it sucks, but I found this recipe using turnips instead. Now I'm in kim chee heaven.
Easy Sushi Layers
This is the simple way to make Sushi for your party. Just follow the directions to build it up like a casserole and serve wafer thin slices to your guests for an appetizer at that Luau.
Ingredients:
2 cans tuna (drained)
4 T. Shoyu
4 T. Sugar
2 T.Mirin
cook above
To 5 cups of cooked rice add:
1/2 cup Japanese (Rice) Vinegar
1/2 cup Sugar
salt to taste
Directions:
Lay waxed paper in bottom of 9x13 pan, lay 2 sheets of nori to cover
bottom of pan. Pour half of vinegar rice in bottom of pan spreading
it out, then pour tuna mixture over it, then layer rest of rice over
the tuna. Lay 2 more sheets of nori over rice and press firmly with
something flat (pancake turner.) flip onto cuttingboard and cut with
a wet knife.
I think this appetizer is so simple, plus it uses canned tuna so I don't worry so much about food safety.
Spam and Rice
Everyone in Hawaii loves Spam. So, for an authentic Hawaiian Luau you'll want to bring out this party dish. It's an excellent appetizer and is very filling.
Try:
- cook rice (da sticky kine),
- make 'em into one spam shaped block about 1"-2" high,
- t'row one slice fried spam on top, and wrap da buggah wit' nori.
- Da only hints I can 'tink of is,
- try wet yo' hands and put little bit salt on top when you stay making da musubi shape wit'
da hot rice,
- and toas' da nori little bit first.
Hints from uddah peepo':
- Use da spam can and use fo mold for da rice.
- Den da slice of spam goin' fit perfect on top.
- If you can fin' furikake out dea, mix it in da rice firs.
Even a Haole like me can appreciate the erm…creative use of Spam in this rice dish. Everyone loves it here and you what they say, when in rome…
Sweet and Sour Rice
Your guests will enjoy this simple dish filled with rice, vegetables and a tasty sweet and sour sauce. Plus, it's an easy way to get veggies into your kids diets.
Ingredients:
6 Tbs. vinegar
3/4 cups water
all of juice from 15 1/4 oz can of pineapple
tidbits
1 Tbs. soysauce, low sodium
1/4 tsp. salt (optional)
2 1/2 Tbs. cornstarch
1/4 cup cold water
1/4 cup onions, chopped
2 Tbs. water
1/4 cup green pepper chopped
2 stalks celery chopped
1/2 cup pineapple tidbits drained
1 can (8 oz.) sliced, peeled and drained water chestnuts
3 Tbs. brown sugar
4 cups cooked brown rice
Directions:
Combine first five ingredients in a 1 quart glass measuring cup and
microwave on high four minutes or until it begins to boil. Mix
cornstarch and cold water well. Slowly add cornstarch mixture to
vinegar mixture and stir briskly. Cook until thickened and clear
(approxamently 30 sec.).
Mix 2 tablespoons water with onion in bowl and microwave two minutes,
stir in green pepper, celery, water chestnuts and pineapple tidbits;
microwave 30 seconds. Add to vinegar mixture and stir in brown sugar.
Serve hot over cooked rice.
Preparation time: 10 min.
Cooking time: 7-8 min.
Servings: 4-6 (about 3 1/2 cups sauce)
No meat in this recipe and as a vegetarian I love that. It's also really tasty.
Teppo Zushi Rolls
Here is another twist on traditional Sushi that makes an excellent appetizer for you Hawaiian party. You'll be beating the guests away from the buffet table with a stick.
Ingredients:
1 1/2 cups rice
1 1/2 cups water
1/3 cup rice vinegar
1/3 cup sugar
1/2 teaspoon salt
Dash monosodium glutamate
4 sheets sushi nori
1 whole takuwan
Directions:
Wash and drain rice; add water. Cook rice in rice cooker. While rice
is cooking, combine vinegar, sugar, salt and monosodium gluamate in a
saucepan. Bring to a boil; let stand until cool. Reserve 1 1/2
tablespoons; pour remainder over rice, mixing lightly. Cut sheets of
nori into halves. Cut takuwan into eight 8 X 1/8 X 1/8 inch strips.
Place a sheet of nori on bamboo mat; moisten nori with some of the
reserved vinegar mixture. Spread with 1/2 cup of the rice, leaving
one inch uncovered at farthest end. One inch from nearest edge, place
a strip of takuwan. Roll like a jelly role, lifting mat when it
touches rice. Continue rolling until nori completely surrounds roll.
Squeeze gently to press ends within mat. Repeat until all sushi are
rolled. Cut each roll crosswise into halves, then cut each piece
diagonally into halves. Makes 32 sushi.
Whenever I get a craving for Sushi I make up this dish. It takes a little time but its so worth it.
Lo Mein Noodles and Sauce
Give your guests some tasty Polynesian faire with this yummy dish. It's an easy Asian style dish to make and Chinese food lovers will really enjoy it.
Ingredients:
3 pkgs (10 oz. size) ready to eat chow mein noodles
3/4 cup oyster sauce
2 tablespoons sesame oil
8 dried mushrooms (soaked)
6 green onions, chopped
1 pkg (12 oz) bean sprouts
4 stalks celery, slivered
1/2 cup Chinese peas, sliced
1 pkg (12 oz) green beans, sliced
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
3/4 lb char siu, thinly sliced
Directions:
Place noodles in a 13 X 9 X 2 inch baking pan. Sprinkle noodles with
1/4 cup of the oyster sauce and 1 tablespoon of the sasame oil; heat
in electric oven at 250 degrees F. for 10 minutes. Remove stems from
mushrooms; slice caps. In a wok or skillet, heat remaining tablespoon
oil. Add mushrooms and other vegetables; stir-fry for 2 minutes.
Season with salt, monosodium glutamate and the remaining 1/2 cup
oyster sauce. Mix char siu with the vegetables. Stir in noodles and
toss gently. Makes 12 servings.
OMG! I got this recipe from my neighbors when they moved in. They are so nice and this recipe is just fantastic.
Pork and Shrimp Noodles
You'll never have to go into a Chinese restaurant again to order Happy Family or another similar dish. This recipe has that flavor you've been craving for your Luau party. It's a filling and easy on the budget main dish that the guests will love.
Ingredients:
1 pkg. (7 1/2 oz.) long rice
4 large dried mushrooms
1/2 lb lean pork
1/4 lb shrimp
2 tablespoons salad oil
4 cloves garlic, minced
2 cans (14 1/2 oz. size) chicken broth
2 tablespoons patis
1/4 teaspoon pepper
2 pkg (4 oz size) fried egg noodles
lemon wedges
Directions:
Soak long rice and mushrooms in warm water for 30 minutes; drain. Cut
long rice in 3 inch lengths. Remove stems from mushrooms; dice caps.
Slice pork thinly. Shell, clean, and cut shrimp into small pieces.
In a large skillet, heat oil; saute garlic and brown pork. Stir in
shrimp and mushrooms; saute 1 minute. Add broth, patis and pepper;
bring to a boil. Add long rice and noodles, stirring lightly until
noodles are cooked. Serve with lemon wedges. Makes 6 servings.
Anyone with a taste for those Happy Family style Chinese dishes that use several kinds of meat will like this one. Make sure you devein your shrimp before you cook it though, I made that mistake once. Egh!
Vegetarian Fettucine
Add a little Italian flair to your next party with this Vegetarian Fettucine. It's simple to follow and practically makes itself. The guests will wonder where you got catering from for that next Hawaiian party.
Ingredients:
16 oz. fettucini
1/2 cup butter
8 oz. sour cream
16 oz. heavy cream
16 oz. frozen broccoli
4-6 carrots cut in thin rounds
1/2 cup parmesan cheese
1/4-1/3 cup butter to saute vegetables
Directions:
Cook and drain noodles. Saute frozen broccoli and carrots in butter.
Cook 15 min or until done. Separate some noodles, toss vegetables
with noodles. In sauce pan, melt 1/2 cup butter, add sour cream and
heavy cream. Stir until well blended. Stir constantly on medium
heat. Mix remaining noodles. Pour sauce over noodles.
This fettucine is my favorite because the sauce practically makes itself when you follow directions.
Achiote Oil
Achiote Oil is an essential ingredient in many Hawaiian and Polynesian dishes. Be sure to make up plenty of this before your party and you can also keep it on the buffet for salads.
Ingredients:
1 cup (4 oz) achiote seeds
2 cups salad oil
Directions:
In a small saucepan, combine seeds and oil. Cook over low heat for about 5 minutes or until oil has rich red color; strain. Store in
refrigerator until ready to use. Makes 2 cups.
This is so simple, but I never would have figured out how to make this recipe if a friend hadn't showed me.
Roast Hawaiian Pork
Get the BBQ pit ready because this is the pork dish that will make your Hawaiian Luau great. Besides you can also cook it in the oven.
Ingredients:
3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup Hawaiian Salt (or rock salt)
Directions:
Place pork fat side up in a roasting pan or deep casserole dish. Combine water
and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in oven
at 400 degrees F. for three hours. Remove from pan and shred. Makes six
servings.
Next time you throw a Hawaiian Luau you've just got to make this dish…its soo your main dish.
Seaweed Pork Rolls
A sushi sampler platter is great when plied with these rolls. There are quite a few other sushi sides you can add to your platter to make a great appetizer and an excellent dish for your Hawaiian party on here.
Ingredients:
1 large gobo
3 pkg (2 oz. size) nishime konbu
2 pkg (1 1/2 oz size) kampyo
1 1/2 lb pork
2 cups water
1 1/4 cups soy sauce
1 cup sugar
1 small piece ginger root, crushed
1/2 teaspoon monosodium glutamate
Directions:
Scrape skin from gobo and cut into 2-inch strips; soak in water. Wash
nishime konbu and cut into 5 X 2-inch lengths; soak in water. Wash
kampyo and cut into 3-inch lengths. Cut pork into 1 1/2 X 1/2-inch
strips. Place a piece of pork and a piece of gobo across one end of
konbu strip. Roll tightly and tie with kampyo. Repeat until all pork
is used. Place rolls in saucepan and add remaining ingredients.
Cover and simmer for 2 hours or until tender. Makes 6 servings.
I had a little trouble finding the makings for this dish at first, and it was a little usual for me since I'd never had any kind of Sushi before, but it's really good if you take the chance.
Luau Pork Wraps
This common Hawaiian dish is a sure bet for a great buffet at your party. Make sure you get fresh fish and serve it up with some tasty sweet and sour sauce for the guests.
Ingredients:
1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt
Directions:
Wash luau and ti leaves; remove stem and fibrous part of the veins.
Cut pork and fish into 6 pieces. Place pork in bowl, add salt, and
work in thoroughly. Arrange 5 or more luau leaves on the palm of the
hand. Place one piece of pork and one piece of of fish on leaves and
fold to form a bundle. Place laulau on the end of a ti leaf and wrap
tightly. Wrap anohter ti leaf around in the opposite direction
forming a flat package. Tie securly with string. Make the remaining
laulaus. Steam 4-6 hours or steam in a pressure cooker for 1 hour.
Makes six servings.
Simple and easy! My gram-gram made this for me as a kid, now I make it for myself. Enjoy!
Luau Pork in Spinach
Another variation on this common Hawaiian dish. It's quite filling and is good enough for the main dish at a dinner party, but it also makes a great addition to your next Hawaiian Luau.
Ingredients:
2lbs pork.
2lbs salt salmon or butterfish
7-8 bundles of spinach
corn husks
salt
sweet potatoes
Directions:
Cut pork into small chunks about 2-3 inches square. Cut salmon in
smaller chunks. Wrap a piece of pork and one of salmon in a thick pad
of spinach. Wrap each package in corn husks. Tie at tip. Place in a
steamer, the bottom of which is covered with water. Put sweet
potatoes around packages of laulau and steam 3-4 hours. Be sure water
is always in steamer.
I only ever eat Spinach when it's in this dish…other times it's just yuck, but here it's soo yum.
Banana Pasteles
You never realized how good Bananas could be until you've tried this Polynesian dish. It's quite filling and also has a light sweet flavor that the guests will love at your next party.
Ingredients:
15 green Bluefield or Chinese bananas
30 small ti leaves
1/4 cup water
2 teaspoons salt
5 tablespoons Achiote Fat
2 Hawaiian red peppers, minced
3 3/4 cups Sofrito
15 pitted olives
Directions:
Soak bananas in hot water for 10 minutes. Wash ti leaves; blanch.
Peel bananas and soak in cold water for 10 minutes. Cut bananas into
2-inch pieces. Put 4 teaspoons of the water into blender; add one
third of the banana pieces and puree. Remove puree and place in bowl.
Repeat process until all banana pieces are pureed. Stir salt and 1
tablespoon of the achiote fat into banana mixture. Place two ti
leaves side by side and overlap edges lengthwise. With a spoon,
spread remaining 4 tablespoons achiote fat on leaves. Spread banana
mixture about 1/8 inch thick over fat. Mix peppers into sofrito
mixture. Place 1/4 cup of the sofrito mixture in center of banana
mixture. Place an olive in the center. Carefully fold the ti leaves
lengthwise around filling, using the "drug store" wrap; secure with
string. Repeat until all ti leaves are used. Steam for 45 minutes or
until done. Makes 15 pasteles.
Seems weird that bananas and hot peppers would go well together, but they do and these pasteles are so good.
Red Bean and Sausage Soup
A buffet just isn't a buffet without a pot of soup on it. Bring this soup to a potluck party or place it on the table at your Luau or dinner party.
Ingredients:
2 cups (1 lb) red or pink beans
2 quarts boiling water
2 lb Portuguese sausage
1 onion, sliced
2 carrots, diced
3 potatoes, diced
1 small cabbage, chopped
1 can (8 oz) tomato sauce
2 tablespoons salt
1 quart water
Directions:
Wash beans and put in a large saucepot. Cover with boiling water and
let stand one hour. Cut sausage into 1/4-inch slice; add with onion
to the undrained beans. Cook on low heat for 1 hour or until beans
are tender. Add remaining ingredients. Simmer 1 1/2 more hours,
adding more water if necessary. Makes 12 servings.
Whenever my mom comes over I take the time to make us up some bean soup. It's her fave and lasts a few days in the fridge, the course of her visit.
Homemade Portuguese Sausage
If you want to make a really authentic Portugeuse or just a unique Hawaiian party try making up some Portugeuse Sausage beforehand. This takes a while to properly marinate so make the sausage a few days before the party starts.
Ingredients:
2 lb lean pork, cut into 1/4 inch cubes
1/4 c. cold water
1 T vinegar
8 cloves garlic, minced
1/2 t. red pepper flakes
1 t salt
1/4 t. black pepper
1/8 t. paprika
Directions:
Combine all ingredients except pork & mix thoroughly. Pour over pork
& mix. Refrigerate for 2 days & mix occasionally. Stuff into casings
& twist into 8-10 inch links. Hang links in well-ventilated spot &
dry for 1/2 hour.
Sausage from the store just doesn't stand up to this stuff. It's tasty and I can eat it cold or heated up in the pan.
Herbed Hawaiian Pork
Here's a unique pork dish that can dress up your next Hawaiian style party. It's zesty and makes a great main dish for any sit down dinner party.
Ingredients:
3 lb boneless pork
1 1/2 cups vinegar
2 cloves garlic, crushed
6 Hawaiian red peppers, seeded and chopped
1 bay leaf
2 teaspoons salt
6 whole cloves
1/4 teaspoon thyme
1/8 teaspoon sage
2 tablespoons salad oil
Directions:
Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red
pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let
stand overnight in refrigerator. Cook pork in marinate for 20
minutes; drain. Heat oil in skillet; add pork and saute slowly for 10
to 15 minutes until browned. Makes 6 servings
I was looking for a more interesting pork recipe for my Luau and got this from my sister in law. It's delicious and also makes the party a little more elegant.
Fruit Slushie
Every party needs a good drink, that's why you'll have to make up these Fruit Slushies for the guests. They'll love the tropical flavor of this cold treat and you'll love how easy it is to make for your Luau.
Ingredients:
Juice of five oranges
Juice of three lemons
4 cups sugar
5 cups water
3-4 mashed ripe bananas
1 can crushed pineapple
Directions:
Dissolve sugar in hot water and cool. Add all other ingredients and
freeze. (Other fruit can be added to the bananas and pineapples such
as pears, peaches, strawberries, kiwi, etc.) Spoon frozen mixture
into glass and add Sprite, 7-Up, or Ginger Ale.
This slushi also makes a great breakfast drink for when I'm in a rush.
Pineapple Punch
Nothing says Hawaiian like a pineapple punch. This is a perfect punch to place on your buffet table at that next Luau or any other themed party. Just make sure no one spikes it!
Ingredients: / Directions:
Freeze some Hawaiian fruit punch until slushy. Add 1/2 gallon of
pineapple sherbet to a bowl in which you pour 2 bottles ginger ale.
Simple and oh so sweet! I make this one for all of my parties.
Cranberry Pop Punch
A party calls for a zesty drink with some kick to it. This Cranberry Pop Punch is that drink and it will certainly add some spice to your next party event.
Ingredients:
1 can frozen cranberry juice concentrate
1 can frozen lemonade concentrate
2 liters lemon-lime soda
1 bottle sparkling mineral water
1 pkg. frozen raspberries
Directions:
You know how to mix.
Yea this punch has quite the zesty zingy flavor to it.
Guava Juice Punch
Give your guests something more authentic to drink at that next themed Hawaiian party. Add a little Guava to your party with the Guava Juice Punch.
Ingredients:
2 cans guava juice
1 1/2 cup unsweetened pineapple juice
1 cup fresh orange juice
3/4 cup fresh lemon juice
1/4 cup sugar
1 T. grenadine syrup
1 bottle chilled gingerale
Fresh fruit for garnish
Directions:
Combine and stir until sugar dissolves.
I like this punch for my own gatherings eh…it's so authentic with the guava added
Garlic Pepper Ribs
This rib recipe takes several hours to marinate but cooks in just a few minutes. Be sure to make up this recipe well before your party starts, so the ribs have plenty of time to marinate.
Ingredients:
4 lb short ribs
1/4 cup soy sauce
1 tablespoon sugar
1/8 tablespoon pepper
1 tablespoon minced garlic
1 tablespoon honey
1/2 teaspoon minced ginger root
1/4 cup minced green onions
1 teaspoon sesame oil
Directions:
Have butcher cut meat into 1 1/2 to 2-inche pieces. Butterfly ribs by
cutting parallel to bone to within 1/4 inch of opposite side; open to
lay flat. Score meat on both sides. Combine remaining ingredients.
Marinate meat in sauce for 4 hours. Broil 3 inces from unit in
electric oven for 3-5 minutes on each side. Makes 6 servings.
Lip smacking good, that's what I call these ribs. I'm always firing up the BBQ to make these for dinner.
Asian Ribs
Turn your Hawaiian party into a Polynesian party with these Asian Ribs. However, you'll have pack plenty of extra ribs because these are so tasty that they'll disappear within minutes.
Ingredients:
5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce
Directions:
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine
ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a
boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2
hours. Drain. Combine remaining ingredients and marinate ribs in
sauce overnight in the refrigerator. Place ribs on rack of broiler
pan and broil 3 inches from unit for 7-10 minutes, basting with
remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20
servings.
My party guests love this twist on the idea of pork at a luau. Whenever I throw a luau I just make these up with pork spareribs.
Sweet Ginger Ribs
Ribs like these pack a sweet punch at any event. They are a hit at your BBQ, Hawaiian, Luau or other kind of party. Just don't spare the sauce with this dish.
Ingredients:
2 lb. spareribs
1 tablespoon soy sauce
2 tablespoons flour
3 tablespoons salad oil
1 clove garlic, crushed
1 small piece ginger root, crushed
2/3 cup vinegar
1 1/2 cups water
1 cup light brown sugar
2 teaspoons salt
Directions:
Have butcher cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce
and flour over spareribs; mix ggently. In a large saucepan, heat oil.
Brown spareribs with garlic and ginger; drain off fat. Add remaining
ingredients; simmer 45 minutes. Serve with Pickled Vegetables. Makes
6 servings.
I think ribs are best when they have a little sweetness to them that's why I like this recipe so much.
Fruit Salad Dressing
Add this dressing to any fruit salad for your next party and you'll instantly make it extra tasty. The dressing is also good over cakes and ice creams.
Ingredients:
3 T. plain gelatin
1 c. cold water
3 c. milk
1 1/4 c. sugar
1 1/2 t. almond extract
Directions:
Melt gelatin in water. Add heated milk, then sugar. Let cool & add
almond extract. Chill till set. (This is the white stuff in the
fruit salad.)
My fruit salads were missing something until I came across this dressing mix. It's creamy, smooth and even goes great with ice cream.
Hawaiian Kamaboko Salad
For guests who want to eat something a little lighter for lunch at your Luau try adding this salad to your buffet. It's tasty, light on the stomach but also has plenty of protein.
Ingredients:
1 piece kamaboko
1 cup chopped celery or shredded cabbage
4 oz. spaghetti noodles (cooked and seasoned with salt)
1 tbsp. chopped green onions
Mayonnaise (to taste)
Salt and Pepper (to taste)
Directions:
Cut the kamaboko from the board (if necessary). Cut into thin slices
lengthwise horizontally. Cut into thin strips crosswise. Mix the
ingredients together (kamaboko, celery, noodles, green onions, salt,
pepper and mayonnaise.) Serve on lettuce leaves.
I made this recipe over the weekend for a pot luck lunch. It was wildly successful; the diners were all totally mainland haoles. It was easy. I don't know why I never tried it before. I bought the kamaboko at the regular supermarket Lucky's.
Dijon Papaya Dressing
Get more fruit in your guest's diet with this Papaya salad. It's a great side dish for a main dish, but also makes a nice dessert to finish off that ahaaina.
Ingredients:
1/8 teaspoon salt
2 ripe papayas
1/8 cup fresh lime juice
1/2 teaspoon dijon mustard
1 shallot, finely chopped
1/4 teaspoon salt
Directions:
Peel and seed papaya. Puree papaya in a food processor or blender.
Add all remaining ingredients and blend until smooth. Makes eight
servings.
When I first moved to the big island my newest neighbors made up a Papaya Salad and brought it over to welcome us. I've loved the stuff ever since.
Komoboko Somen Salad
Be sure to serve up this salad at your next Luau. It's perfectly delicious and no one will be able to turn down a serving or two at the buffet.
Ingredients:
1 pkg. (9 oz.) somen
1/4 cup sugar
1 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
1/2 pkg. (7 oz. size) komoboko, slivered
1/4 lb char siu, slivered
1/4 lb ham slivered
2 cups shredded lettuce
Directions:
Cook noodles according to package directions; rinse and drain. Chill.
In a saucepan, combine sugar, broth, soy sauce, vinegar and oil.
Bring to a boil; lower heat and simmer for 5 minutes. Chill. To
serve, place somen on a large platter. Garnish with remaining
ingredients. Serve with broth mixture. Makes 6 to 8 servings.
Talk about a fantastic fish salad. This is one of my favs, I always make it for special gatherings.
Wrapped Fish
This is a classic comfort food no matter where you get it. Baked fish is a dish you can make for the family on a Friday night or make up for the guests at that next party with no problems at all. It's sure to be a hit at your next Hawaiian party.
Ingredients:
1 large or several small fish.
salt
corn husks
Directions:
Wrap each fish in corn husks which have been sprinkled with salt
inside and out and then place into a roasting pan. Pour 2-3 cups of
water in the bottom of the roasting pan. Bake in hot oven at 500
degrees F for 15-20 min. Constant basting will keep the fish moist.
I like to throw these in the pit whenever we have a party on the beach. It's simple to make and the guests love authentic pit baked fish.
Shrimp Curry
Add a little seafood to your curry with this Indian style recipe. Well, you can really spice up your Hawaiian Luau with something this hot and zesty.
Ingredients:
1 medium onion, chopped
1/4 cup butter
5 tablespoons flour
1 1/2 tablespoons curry powder
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
1 small piece of ginger root, minced
1 1/2 cups chicken broth
1 can (12 oz) frozen coconut milk, thawed
1 1/2 teaspoon salt
3 cups cooked shrimp
Directions:
In a skillet, saute onion in butter on medium heat. Stir in flour,
curry powder, sugar, garlic, and ginger. Cover and cook for one hour
on very low heat. Stir in broth and coconut milk. Cover and cook one
more hour. Do not let sauce boil. Add salt and shrimp; heat
thoroughly. Makes 6 servings.
Curry is served with rice and any or all of the following condiments:
Chutney Chopped peanuts
Chopped green onions Chopped Raisins
Shredded coconut Chopped sweet pickles
Chopped hard cooked eggs Crisp crubled bacon
Indian food is so great, but I have a hard time finding a good restaurant here on the islands. This recipe saves me a lot of trouble.
Crab Casserole
Even if you can't cook seafood very well, this casserole dish is easy to put together. Try making up the Crab Casserole at your naxt party and the guests will gobble it up.
Ingredients:
1 box frozen artichoke hearts
1 can real crab meat (fresh if can get 'em)_
2 cups mayonnaise
1 cup swiss cheese
1 cup parmesan cheese
2 tsp garlic powder
2 tsp cayenne pepper
Directions:
Mix ingredients together. Then bake at 350 degrees for 30
minutes or until top layer browns. Serve with foccacia or seasoned
garlic bread.
Howzit folks,
I thought I contribute a little recipe to remind us transplants of home... well at least da watering holes... like Ryan's Parkplace on Ward Ave. Shhhh... don't let 'em how you got da recipe *hahaha*. Got 'em from da girls at da Accounting Dept. from UPS in Honolulu... Tanks eh, Momi.
Shrimp Scampi
Everyone knows this popular dish that most associate with professional chefs. So when you bring out the Scampi at your party the guests will practically 'oh' and 'aw' over it. Make sure to cook extras because it will dissapear that fast.
Ingredients:
2 lb large shrimp
1/2 cup butter, melted
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup minced green onions
1 tablespoon minced garlic
1 teaspoon salt
Dash pepper
2 tablespoons minced parsley
Lemon Wedges
Directions:
Shell and clean shrimp, leaving tails on shrimp. In a shallow 13 X 9
X 2-inch baking pan or the electric range broiler pan, combine butter,
olive oil, lemon juice, green onions, garlic, salt, and pepper. Add
shrimp and stir lightly until shrimp are well coated with seasoned
butter. Broil 3-4 inches from unit in oven for 4 minutes. Turn
shrimp and broil 4 more minutes. To serve, pour sauce over shrimp,
sprinkle with parsley, and garnish with lemon. Makes 6 servings.
Delish is all I have to say about this one…anyone who loves shrimp has just gotta' try this scampi.
Hot and Spicy Shrimp
Some party guests just want to keep pushing the envelope as far as spicy food goes. So, surprise and delight them with this Hot and Spicy Shrimp. It's based on a Canton influenced seafood dish.
Ingredients:
2 lb. shrimp
deep fat for frying
2 eggs, slightly beaten
1 cup water
1 cup flour
1/2 teaspoon salt
1 can (1 lb, 4 oz) pineapple chunkes
1/2 cup vinegar
1/4 cup catsup
1/2 cup sugar
2 teaspoons salt
1 teaspoon soy sauce
1/2 teaspoon monosodium glutamate
dash of hot pepper sauce
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon toasted sesame seed
Directions:
Shell and clean shrimp. Heat deep fat to 360 degrees F. Combine etts
and the one cup water. Add flour and the 1/2 teaspoon salt; mix
lightly. Dip |
