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1. Lu`au (LOO-ow): A traditional Hawaiian feast that may feature food such as kalua pork, poke, lomi lomi salmon, haupia, tropical beverages and beer, and entertainment such as Hawaiian music and hula.

   

   
   

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3. Printer-Friendly Version: Luau Recipes.pdf
   

1. Below are recipes for traditional Hawaiian Luau food (adjust the recipe to fit your needs).
   

1. Lomi Lomi Salmon (salt-cured salmon with onions)
   

2. Ingredients:
   

3. 1/4 cup coarse Hawaiian sea salt
   

4. 8 oz. salmon fillet
   

5. 1/2 cup finely diced white onion
   

6. 3 tablespoons finely chopped green onions
   

7. 1 cup diced tomato
   

1. Preparation:
   

2. Place salt and fish in a large zip-top plastic bag; shake bag to coat fish evenly. Chill overnight. Remove fish from bag; rinse well. Soak fish in ice water for 2 hours, changing water every 30 minutes. Drain well. Pat fish dry with paper towels. Dice fish; place in a large bowl. Set aside. Soak white onion in ice water 15 minutes. Drain well. Add diced onion, green onions, and diced tomato to fish. Massage (lomi is the Hawaiian word for  massage) and toss the mixture gently to combine.
   

1. Ahi Poke (POH-key: Poke is Hawaiian for ‘cut up’)
   

2. Ingredients:
   

3. 1 pound ahi (yellowfin tuna) diced
   

4. 2 tomatoes, seeded and chopped
   

5. 1/2 cup minced yellow onion
   

6. 1/4 cup minced green onion
   

7. 3/4 cup soy sauce
   

8. 2 tablespoons sesame oil
   

9. 2 tablespoons sesame seed
   

10. Salt and pepper to taste
    

1. Preparation:
   

2. Combine all ingredients, mix well then chill.
   

1. Corn Chowder
   

2. Ingredients:
   

3. 1 qt. chicken stock
   

4. 4 potatoes, peeled and diced
   

5. 2 onions, diced
   

6. 1 cup celery, diced
   

7. 1-1/2 cups light cream
   

8. 1/2 cup chopped parsley
   

9. 1 tablespoon fresh dill (or 1-1/2 tablespoons dried dill)
   

10. 2 cups chopped Portuguese sausage (or spicy Italian sausage)
    

11. 2 cans (17 oz ea.) creamed corn
    

12. Salt and pepper to taste
    

13. 
    

14. Preparation:
    

15. In large stock pot combine chicken stock, potatoes, onion and celery. Simmer until potatoes are just tender. Add remaining ingredients and simmer until heated through.
    

1. Fried Rice
   

2. Ingredients:
   

3. 2 tablespoons vegetable oil
   

4. 1 cup diced ham or shrimp
   

5. 6 cups steamed rice
   

6. 1 cup diced cooked vegetables (peas, carrots, etc.)
   

7. 2 teaspoons soy sauce
   

8. 1-1/2 teaspoons sesame oil
   

9. 3 eggs, beaten
   

10. 4 tablespoons thinly sliced green onion
    

11. Salt to taste
    

12. 
    

13. Preparation:
    

14. Heat oil in a large skillet or wok. Sauté meat for 30 seconds on high heat. Remove from pan. Add beaten eggs and keep egg moving while cooking so that eggs scramble into small pieces. Remove from pan. Return meat to pan and add rice. Reduce heat to medium and cook approximately 2 minutes, stirring constantly. Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. Cook 2 additional minutes. Serve in a large bowl or platter. Sprinkle with green onions as a garnish.
    

1. Huli-Huli Chicken (Hawaiian BBQ Chicken. Huli is Hawaiian for “turn”)
   

2. Ingredients:
   

3. 4 lbs. chicken thighs
   

4. 1/3 cup ketchup
   

5. 3/4 cup soy sauce
   

6. 1/2 cup brown sugar
   

7. 3 tablespoons olive oil
   

8. 3 tablespoons sweet chili sauce (look in the Asian aisle)
   

9. 1/2 cup honey
   

10. Juice of 4 limes (about 1/3 cup)
    

11. 1 piece ginger root, grated
    

12. 2 cloves garlic, crushed
    

1. Preparation:
   

2. Combine all ingredients to make marinade sauce. Reserve 1/3 cup sauce. Marinate chicken overnight in remaining sauce. Brush chicken with reserved sauce. Barbecue at a low temperature, turning and basting with sauce until it is done (about 90 minutes).
   

1. Kalua Pork (traditionally slow cooked in an underground oven)
   

2. Ingredients:
   

3. 4 lbs. pork butt (pork shoulder)
   

4. 1/4 cup liquid smoke
   

5. 2 tablespoons Hawaiian sea salt
   

6. 4 banana peels (optional)
   

1. Score pork on all sides making 1/4 inch deep slits 1 inch apart. Rub salt into slits, then rub all sides with liquid smoke. Place banana peels below and above the roast. Wrap in aluminum foil and seal thoroughly. Let stand 30-45 minutes. Place on rack in shallow roasting pan. Roast at 500º for 45 minutes, then at 300º for 3 1/2 hours or until done. Discard banana peels. Shred cooked pork and let stand in light brine solution before serving.
   

1. Haupia (traditional coconut pudding)
   

2. Ingredients:
   

3. 2 cups coconut milk
   

4. 2 cups whole milk
   

5. 6 tablespoons sugar
   

6. 6 tablespoons cornstarch
   

7. 1/4 teaspoon vanilla (if desired)
   

1. Preparation:
   

2. In a saucepan, combine 1 cup coconut milk, sugar, and cornstarch (add vanilla if desired). Heat on low stirring constantly until mixture thickens. Add remainder of coconut milk and whole milk and continue to heat while stirring constantly until thickened. Pour into 8 inch square pan and chill until firm. Top each serving with toasted shredded coconut.
   

1. Macadamia Nut Cream Pie
   

2. Ingredients:
   

3. 1-1/3 cups milk
   

4. 3/4 cup sugar
   

5. 1/2 cup chopped macadamia nuts
   

6. Dash salt
   

7. 1 teaspoon vanilla
   

8. 1 egg
   

9. 5 teaspoons cornstarch
   

10. 2 egg whites
    

11. 1 9-inch baking pie shell
    

12. 1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can
    

1. Preparation:
   

2. In a saucepan combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Pouring a little at a time, stir some of hot mixture into the 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 then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or canned of whipped cream and remaining 1/4 cup nuts. Makes 8 servings.
   

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