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Hawaiian Recipes
Kalua Pig   Chicken Long Rice   Lomi Lomi Salmon   Teriyaki Chicken and Beef

Kalua Pig

Ingredients:
3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt,
or sea salt, or kosher salt

Preheat oven to 350-400 degrees.
Pierce pork butt all over with carving
fork or score with a knife. Rub salt
and liquid smoke into meat. Place pork
fat side up in a roasting pan or deep
casserole dish. Cover and roast in oven
for 2 1/2-3 hours. Remove the pork from
pan and shred with two forks. 6 Servings

 

Chicken Long Rice

Ingredients:
2-3 pounds chicken thighs
3 cups water
3 cups chicken broth
1 can sliced mushrooms
1" piece of fresh ginger (crushed)
1 teaspoon Hawaiian salt, sea salt,
or Kosher salt
1 clove crushed garlic 
4 bundles long rice (soak in
warm water till soft)
2 cubes chicken bouillon

Place chicken thighs in a soup pot then
cover with water and canned chicken broth.
Add crushed ginger, salt, crushed garlic,
mushrooms and chicken bouillon.
Bring to a boil then simmer 45minutes or
until tender. Allow to cool, then bone and
shred chicken. Reserve broth. Cut long rice
in 4 inch lengths, add to broth then boil for
15 minutes. Add shredded chicken. Adjust
seasoning to taste with salt, pepper, or soy
sauce. 12 Servings

 

Lomi Lomi Salmon

Ingredients: (part 1)
1 1/2 lb salmon fillets
sea salt or Kosher salt
Lay salmon on bed of salt in glass dish,
cover with more salt. Cover with plastic
wrap and refrigerate overnight. The
following day rinse off the salt and
dice the salmon.

Ingredients: (part 2)
3 tomatoes diced
1 small onion diced
3/4 tablespoon lime juice
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon pepper

Mix tomatoes and onions with
salmon then add in other
ingredients. Chill until ready
to serve.
10-15 Servings

 

Teriyaki Beef or Chicken

Ingredients:
3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2/3 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoons sherry or white wine
3 clove garlic, minced
1 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)

Mix all ingredients. Soak beef 4 hours
or overnight in sauce. Bake in shallow
pan. Turn pieces over and marinate
with sauce. Ten minutes before turning
heat off, pour rest of shoyu mixture.
Serve with chopped green onions and
Chinese parsley. Bake 325 degrees
for 1 hour or less depending on how
well you like your meat. Medium is best.
This is also a great for grilling on the
BBQ. 6 Servings
 
Haupia   Mai Tai   Banana Pineapple Punch  

Sesame Cabbage Salad

Haupia

Ingredients:
12 ounces chilled coconut milk
1 1/2 cups water
1/2 cup + 2 T. sugar
1/2 cup + 2 T. cornstarch


Combine all ingredients in saucepan
and stir over medium heat until
thickened. Lower heat and cook
for ten minutes, stirring constantly
to avoid lumping or burning. Pout
into 8x8 inch dish and chill until set.
Cut haupia into squares & serve.
8-10 Servings

 

Mai Tai

Ingredients:
2 oz. light rum
1 oz. Triple sec orange liquor
1 tbsp. Orgest almond liquor or almond
 flavored syrup
1 tbsp. Grenadine
1 tbsp. lime juice
1 dash 151prf. rum or dark rum (optional)

Shake ingredients (except the dark rum)
and strain into a large glass about 1/3 full
with crushed ice. Decorate with a
maraschino cherry speared to a wedge
of fresh pineapple. Top with a dash of
dark rum for that reddish color, or for
sure inebriation 151 proof rum. Put an
orchid in each drink for the full Hawaiian
effect.

 

Banana Pineapple Punch

Ingredients:
6 cups boiling water
5 cups sugar
Juice of 6 lemons
1 quart  orange juice
2 cups pineapple juice
6 mashed bananas
2 quarts ginger ale


Add sugar to boiling water. Once
sugar dissolved mix in the lemon,
orange, and pineapple juices as well
as the banana mash. Mix well then
freeze mixture. Take out of freezer
shortly before needing and add 2 quarts
bottle of ginger ale to the frozen mixture
in punch bowl.

 

Sesame Cabbage Salad

Ingredients:
1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted

Mix cabbage, green onions, and celery.
Break up dry Ramen noodles and toss in.
Mix dressing of vinegar, oil, and soup mix.
Toss dressing and toasted almonds and
sesame seeds with salad mix. This yields
a lot of salad and is best served same day.
15-20 Servings

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