Lomi Lomi Salmon
Yield: 2 Servings

4 oz Smoked salmon;finely chopped
1/2 c Green onion; sliced
1/2 c Tomato; peeled,chopped
2 tb Green pepper; chopped

Mix all ingredients together with hands. Chill well before serving.

Aku Poke (Raw fish with seaweed)
Yield: 1 Servings

1 lb Raw fish (aku or ahi)
Hawaiian salt to taste
1 pt Limu manauea (ogo)
1 ea Red chili pepper

Cube raw fish into 1-inch squares. Add salt to taste. Clean limu
well, rinsing in water several times. Chop limu into 1 inch pieces.
Combine fish and limu and mix with hands. Add pepper. Chill until
ready to serve. Note: this may be served with octopus (poke he'e).
Source: Ethnic Foods of Hawaii by Ann Corum.

Pipi Kaula (Hawaiian style Jerky)
Yield: 1 Servings

2 lb Flank steak
3/4 c Soy sauce
2 tb Hawaiian salt
1 1/2 tb Sugar
1 ea Clove garlic;minced
1 ea Piece ginger; crushed
1 ea Red chili pepper; crushed
(optional)

Cut beef into strips about 1 1/3 inch wide. Combine all other
ingredients and soak beef in the sauce overnight.If you have a drying
box, place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees. Place meat on a rack
such as a cake cooking rack. Place reack on a cookie sheet and dry
meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods
of Hawaii by Ann Kondo Corum.

Oven Kalua Pork
Yield: 6 Servings

3 lb Pork butt
2 c Water
1 ts Liquid smoke
1/4 c Hawaiian salt

Place pork, fat side up, in a roasting pan or deep casserole. Combine
water and liquid smoke; pour over meat. Sprinkle with salt. Cover and
roast in oven at 400~ for 3 hours. Remove from pan and shred pork.
Source: 100 Years of Island Cooking by Hawaiian Electric Company

Chicken Long Rice
Yield: 4 Servings

3 lb Chicken
Water
1 ea 1/2" slice of ginger;crushed
1 ea Bundle long rice soaked in
-water to soften
Salt to taste
3 ea Stalks green onion

Place chicken in a large pot and cover with water. Add ginger and
bring to a boil; lower heat and simmer about 45 minutesto an hour, or
until meat falls away from the bones. Remove chicken from broth and
discard bones. Return chicken to broth and add long rice. Simmer
until about half the broth is absorbed by the long rice. Season with
salt and green onions just before serving.
This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by
Ann Kondo Corum

Hawaiian Fish with Thai Banana Salsa
Yield: 6 Servings

2 lb Hawaiian fish*
1/4 c Coarsely chopped cilantro
Fresh cilantro sprigs
Salt

Salsa Ingredients:
1 Large firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice

* - cut into 6 equal portions (see cooking basics)

Instructions for preparing fish:
Pat fish with chopped cilantro and saute (see cooking basics). Set
fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and
salt to taste.

Instructions for preparing Salsa:
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes.

2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.

LauLau
Yield: 1 Servings

1/3 lb Butterfish or salmon
1 lb Pork butt (brisket o.k)
16 ea Luau leaves (see substitute)
8 ea Ti leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut
pork butt into 4 pieces. Prepare luau leaves by stripping outer skin
of stem and leaf veins to prevent itching in throat when consumed.
Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a piece of pork
and a piece of fish on luau leaves. Fold luau leaves over meat and
fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4
hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.

Poi
Yield: 20 Servings

7 lb Poi
2 c Water

Poi should be fresh, 1 or 2 days old. Freeze dried or bottled
poi may be substituted, although the flavor is more bland. Squeeze
poi from bag into bowl. Gradually add water, mix with hands until
smooth, the consistency of thick paste. Store, covered, in a cool
place. Serve at room temperature. If poi is kept at room temperature
for several days, it will gradually become sour. If refrigerated, it
will sour more slowly but should be covered with a layer of water. It
may be mixed with more water when ready to serve as it hardens when
cold. Source: The Hawaiian Luau Book - Mae Keao.

HAUPIA (HAWAIIAN COCONUT DESSERT)
Yield: 20 Servings

2 ea 3 1/2 oz. can coconut
5 c Milk; hot
1/2 c Cornstarch
1/2 c Sugar

Measure 1/4 cup coconut and set aside. In a bowl pour hot milk
over remaining coconut and let stand 30 minutes. Strain through
cheese cloth, squeezing out excess liquid. Discard coconut. In
sauce pan combine cornstarch and sugar. Stir in flavored milk. Cook,
stirring constantly until bubbly and thick. Pour into greased baking
dish. Sprinkle with reserved coconut. Chill until firm.

Royal Hawaiian Wedding Cake
Yield: 12 Servings

Ingredients For Cake:
1 1/2 pk Butter recipe cake mix
1/3 c Light rum
6 oz Instant vanilla pudding
1 1/2 c Water
4 ea Jumbo eggs
1/4 c Salad oil

Ingredients For Frosting:
6 oz Crushed pineapple w/juice
4 oz Instant vanilla pudding
1/3 c Light rum
2 pt Whipping cream; whipped
Coconut; for garnish

Mix all cake ingredients for cake and divide into (3) 8 or 9 inch
greased and floured cake pans and bake at temperature listed on the
box. Divide each layer into 2 layers-so you end up with 6 layers
total. Soak the pineapple with the rum for about 30 minutes. Mix in
pudding and let sit until in a gelled state. Whip the two pints of
heavy whipping cream, (put metal mixing bowl in freezer along with
beaters before whipping for best results-I also put pints into
freezer for several minutes before whipping too.) Whip cream until
firm-watch it so it doesn't become butter-that's going too far! Then
fold in the pudding mixture into the whipped cream-carefully. Toast
the coconut in oven til lightly browned. Alternate layers of cake
with layers of thick whipped cream. Garnish with toasted coconut and
cover with plastic wrap tightly and place in refrigerator until the
next day. I have found that if you do not wait and let these flavors
meld for atleast 8 hours, you end up taking a bite of cake and
frosting that has pieces of pineapple loaded with rum and just
doesn't taste good

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