Pipa Cook - Polynesian Cookbook

Polynesian Cookbook Luau Recipes Pipa Cook Smashwords Edition Copyright 2014 Contents MAIN DISHES Kalua Puaa Teriyaki Beef or Chicken Shoyu Chicken Huli Huli Chicken Baked Mahi-Mahi Hawaiian Lau Lau Chicken Long Rice SIDE DISHES Hawaiian Poi Poke Lomilomi Salmon Pipi Kaula Potato Salad Squid Luau Baked Sweet Potato Taro Rolls DESSERTS Guave Cake Coconut Cake Lilikoi Chiffon Cake Pineapple Upside Down Cake Butter Mochi Chocolate Mochi Haupia Kulolo Coconut Pie Macadamia Nut Cream Pie Banana Guava Pie

MAIN DISHES Kalua Pua'a (Pig) Kalua pua'a, or roast pork, as its prepared in theHawaiian imu or underground steam oven. Kalua pork is usuallyseasoned with sea salt and sometimes green onions and a staple atall luaus. Yield: 4 servings Ingredients Pork butt, 3 lbs Hawaiian (or sea) salt, 3 tbsp Water, 1/2 gal Instructions Defrost pork butts Rinse pork with cold water and place in mediumroasting pan. Rub Hawaiian (or sea) salt on center and add water.Cover pork with ti leaves and cover roasting pan with aluminumfoil. Bake at 350 degrees for 2-3 hours, or until meat issoft. Remove foil and ti leaves, debone and shred pork; addmore Hawaiian salt if needed for taste.

Teriyaki Beef or Chicken Beef or chicken slices grilled our broiled in a sweetteriyaki marinade. Ingredients: 3 4lbs beef or chicken 2/3 cups soy sauce 1/2 cups sugar 2 tablespoons sherry or white wine 3 cloves garlic, minced 1 inch piece ginger, crushed 3 stalks green onion, finely chopped Chinese parsley (cilantro) Directions: Mix all ingredients. Soak beef or chicken for 4 hoursor overnight in sauce. Bake in shallow pan. Turn pieces over andmarinate with sauce. Bake 325 degrees for 1 hour or less mediumis best.

Serves 6 people.Ten minutes before turning heat off, pourrest of soy sauce mixture. Serve with chopped green onions andChinese parsley. Shoyu Chicken Chicken marinated in soy sauce, sugar, garlic andginger. Ingredients: 3 lbs fryer chicken 1 cup shoyu (soy sauce) 1/2 cup sugar 2 tablespoons honey 1/2 cup chicken broth 1 teaspoon hoisin sauce 1 whole star anise, mashed Chinese parsley and green onion garnishes Directions: Steam chicken for 30 minutes. In a frying pan,combine ingredients for sauce and let simmer for 15 minutes. Placechicken in sauce and simmer chicken for 5 minutes on each side tillchicken is well coated with sauce.

Chop chicken and arrange onplatter. Garnish with Chinese parsley and green onion. Serves 6people. Huli Huli Chicken Grilled chicken halves flavored with soy sauce,pineapple juice, brown sugar, ginger, garlic and wine. Ingredients: 9 - 12 lbs chicken wings, thighs, and breastspieces 1/4 cup frozen pineapple juice concentrate 1/3 cup white wine 1/2 cup chicken broth 1/4 cup soy sauce 1/4 cup ketchup 1/4 teaspoon powdered ginger or a pinch of freshginger 1 - 2 drops Worcestershire sauce Directions: Wash chicken parts and pat dry with paper towels. Mixall sauce ingredients in bowl.Brush over chicken parts.

Grill overbarbecue for about 40 minutes. Turn and baste with sauce untilchicken is done. Serves 10 12 people. Baked Mahi Mahi White fish fillets with mild or sweet flavor. Ingredients: 2 lbs mahi mahi (fish) fillets 1 lemon, juiced 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper 1 cup mayonnaise 1/4 cup white onions, finely chopped 1 2 bags bread crumbs Directions: Preheat oven to 425 degrees. Rinse fish and put in abaking dish.

Squeeze lemon juice on fish then sprinkle with garlicsalt and pepper. Mix mayonnaise and chopped onions and spread onfish. Sprinkle with breadcrumbs and bake at 425 for 25 minutes.Serves 4 people. Hawaiian Lau Lau Steamed boneless pork, chicken or beef salted andwrapped in taro or ti leaves. Ingredients: 30 luau leaves 6 large ti leaves 6 boneless chicken thighs 1 lb belly pork boneless pork chops, cut into 6pieces 1/4 lb salted butterfish, cut into 6 pieces 1-1/2 teaspoon Hawaiian sea salt Toothpicks or rubber bands to seal Directions: Wash luau and ti leaves removing stems and fibrousparts of the veins. Layer 5 luau leaves then place one piece eachof chicken, pork, and fish on luau.

Sprinkle with 1/4 teaspoonHawaiian salt. Wrap to form a bundle. Place the bundle on the endof a ti leaf and wrap tightly; fasten with toothpicks or rubberbands. Wrap remaining bundles. Bring water to a boil in a steamer.Place laulaus in steamer; lower heat and simmer for 6 hours oruntil done. Serves 6 people.

Chicken Long Rice Sometimes called thread or bean noodles, they areboiled and served hot with pieces of chicken. You may also want totry this over a little white rice, with soy sauce. Another populardish at all Hawaii luaus. Yield: 4 servings Ingredients Chicken thighs, 2 lbs Round Onions, 1 each Long Rice (bean thread), 1 pkg Chicken Base, 2 tbsp Ginger, crushed, 2 tbsp Garlic Powder, 1 tsp Ground Ginger, 1 tsp Water, to cover chicken Instructions In a pot, parboil chicken until soft; save broth forlater use; run chicken under cold water and shred into largecontainer. In another large container or mixing bowl, soak longrice in hot water until soft; drain water and cut long rice (with ascissors). Add water, chicken base, ginger, onions andseasonings to shredded chicken; Bring to a boil.

Add Long rice and simmer until soft. SIDE DISHES Hawaiian Poi A traditional Hawaiian staple, isa starch dish made by pounding boiled taro roots and mixing withwater until it reaches a smooth consistency. "Taro is one of themost nutritious starches on the planet," says Polynesian CulturalCenter Ambassador of Aloha Cousin Benny. Some Hawaiians eat theirpoi with salt, some with sugar, even soy sauce. Some like itthicker or thinner. Others like it several days old for a littleextra tang; and malahini, or newcomers, might find it more to theirliking at first if they eat it with a bite of kalua pork orlomilomi salmon.

Yield: 1 12-inch bowl Ingredients : Fresh poi, 1 bag (16 oz) Instructions Place poi in large bowl. Mix by hand, adding a little water at a time. Continue mixing and adding water until of desireconsistency. To store in refrigerator add a thin layer of waterover the poi to prevent it from drying out. If poi is hard, remove it from bag and place in abaking pan, cover with clear wrap. Steam for 20 minutes.

Remove and add cold water and mix to desiredconsistency. Serve cold or at room temperature. Poke Sliced bite-sized pieces of raw fish garnished withHawaiian salt, green and white onions, and sesame oil. Ingredients: 4 cups ahi (yellow fin tuna, sashimi grade),diced 1/2 cup onion, minced 1/4 cup green onion, minced 1 cup soy sauce 2 tablespoons sesame oil Hawaiian salt and pepper to taste Directions: Season ahi with Hawaiian salt. Add all ingredients,mix well then chill. Can be served with soy sauce.

Lomilomi Salmon In Hawaiian, lomilomi means to massage, or in thiscase to break the salmon into small pieces, which are then mixedwith tomatoes, onions, and other small condiments, giving it adelicious tangy taste that goes great with poi. This style of fishpreparation, introduced to Hawaii by early western sailors, is adelightful surprise and a must-have item at any luau. Yield: 4 servings Ingredients Whole Tomatoes, 4 each Green Onions, 1/2 lb Round Onions, 2 Diced Salmon, 3 lbs Instructions Core and rinse tomatoes; slice tomatoes in 4's; usingdiced cutter, place 1 tomato slice and hand push cutter; place inlarge 12" plastic bowl. Repeat same procedure for onions, Cut green onion thinly and add to mixture. Combine all ingredients and mix well. Divide evenly into bowl.

Cover and place inrefrigerator. Pipi Kaula Hawaiian-style jerky flank steak strips marinatedin soy sauce, red peppers and water, dried in a dry box. Ingredients : 2 lbs flank steak 3/4 cup soy sauce 2 tablespoon Hawaiian salt 1-1/2 tablespoon sugar 1 each clove garlic, minced 1 each piece ginger, crushed 1 each red chili pepper, crushed (optional)

Next page