Recipe: Hawaiin entrees

Lau lau (easy kine)

6-8 ti leaves ( cabbage leaves can be used)
3 lb boneless pork, beef or chicken or combo of all three
1 lb salted butterfish, soaked
2 tsp liquid smoke
4 lb frozen luau leaves, thawed and drained...(frozen spinach can be used)

Cut and discard stems from ti leaves
Wash leaves, do not dry
Cut meat into 1" chunks
Rinse butterfish and remove skin, cut into bite sized pieces
In a large bowl, mix meat and fish with liquid smoke
Line a large baking pan with foil
Lay 3-4 ti leaves in pan ( 12-20 large cabbage leaves or more)
Add 1/2 of the luau leave or spinach leaves
Arrange meat mixture evenly on luau leaves, putting remaining luau and ti leaves
(another 12-20 cabbage leaves) on top
Cover pan tightly with foil and bake at 350 for 3 hours

Chicken long rice

2 1/2 lb chicken thighs
3 qts water
2 tsp salt
1 1/2 Tbs minced fresh ginger root
1 large onion, finely chopped
3 chicken bouillon cubes
8 oz long rice
1/2 cup chopped green onion

Put chicken into 5 qt sauce pot
Add 2 qts water, salt, ginger and bring to a boil
Simmer for 40 minutes
Remove from heat, drain saving liquid
Remove meat from bones, discarding bones
Shred meat and set aside
Put broth, onion bouillion cubes and remaining 1 qts of water into sauce pot
Cover and bring to a boil
Add Long rice, lower heat and cook 5 minutes
Turn off heat and let stand 30 minute.
Cut long rice into 3" lengths if desired
Stir in chicken and heat through
Sprinkle green onion on top when serving

Grilled Mahi Mahi

2 lbs of fillets
wood chips for smoke
oil for grill
salt & pepper to taste

Soak wood chips for min. of 15 minutes
Drain and place in aluminum foil package, poking holes in it all over
Oil grill
Place Aluminum packages on coals to start smoking
Place fish on oil rack
Cook for about 3-5 minutes a side
Be careful when turning as not to break it apart.
Can be cooked indirect and not turned (preferred method)
Most white fish can be used and cut into steaks if preferred.
DO NOT OVERCOOK
Better to undercook and reheat later or in micro... overcooking will dry it out

Squid or chicken with laua leaf

2 lb frozen luau leaves thawed or spinach leaves frozen and thawed
2 lb of squid (calamari) or tako (octopus) or combo of
OR 2 lb of boneless chicken cut into small pieces
2 cups coconut milk
1 tsp salt

Prepare squid
Clean, removing skin and clear rib.
Cut squid into small pieces
If using tako Clean and pound it for several minutes
Cook it in water until tender
Drain

In a sauce pan, combine all ingredients
Heat but do not boil
cover and simmer for 15-20 minutes or until squid is soft.

Teriyaki drummies for the keiki's

2-3 cups teriyaki sauce, use teriyaki sauce recipe listed above in sauces section
5 lb bag of wing drumettes

Marinate drumettes in teriyaki for min. 1 hour, or overnight
Place on oiled cookie sheet
Bake 350 until done
Drizzle some teriyaki sauce over the done drumettes while they are still warm just
before serving

Kalua pig

1 4-5lb pork butt
1 tsp Liquid smoke
1/4 cup Hawaiian salt (rock salt will do)
2 cups water

For oven
Place pork fat side up in a roasting pan or deep casserole dish
Combine water and liquid smoke and pour over meat
Sprinkle with salt
Cover and roast in oven at 400 degrees F. for 3 hours
Remove, cool and shred

For Crock pot
Make slits through pork butt and generously rub with salt and Liquid smoke
Place in crock pot on high for 5-7 hours
It is done when meat comes apart easily when prodded with a fork