If you are throwing a party, try going with a Hawaii theme and throw your own luau. A
luau is basically a Hawaiian feast to celebrate special occasions
like weddings, birthday parties, holidays, etc. Like a Texas
barbeque, luaus are usually held outdoors, but
if that's not feasible where you live, you can hold it indoors. The
main thing is for everyone to enjoy the food, the company, and the
atmosphere. Throwing a Hawaiian party can be easy and
fun if you just follow a few simple steps.
For products related to your luau, visit our Party
Time section in our store. We recommend the book, "Entertaining
Hawaiian Style" for recipes, ideas and planning your party.
Kalua Pig (serves 6-8 people)
Ingredients:
Pork butt chunk - 4 to 6 lbs
Hawaiian salt - 2 to 3 tablespoons
Liquid smoke - 2 tablespoons (coming soon)
Aluminum Foil
Roasting Pan
Traditional kalua pig is cooked in an
underground oven full of hot rocks. But since that is impractical for most of
us, here's how you can make it in the comforts of you kitchen.
First, take the pork butt and score it all
over. Then rub Hawaiian salt and liquid smoke on all sides. Place
the seasoned butt onto a piece of aluminum foil and wrap it so
that no steam can escape. Place it in a roasting pan and roast in
an over preheated to
450°F degrees. Cook at this
temperature for 1 hour, then reduce the heat to 400°F and cook
for another 3-4 hours or until done. Shred the butt and add more
Hawaiian salt if necessary.
Your home-made kalua pig should taste like
the real thing! Enjoy!
Lomi Salmon (serves 8-10 people)
Ingredients:
Salted salmon - 1/2 to 3/4 lbs
Half a large onion
Green onion - 1 bunch
Tomatoes - 6 to 8 big ones
Lomi Salmon is a very popular Hawaiian dish
commonly found on the menu at a luau. Some people like to eat it
by itself while others like to mix it in their poi.
Dice the tomatoes, but do not strain them,
and place them in a large mixing bowl. Dice the onions into very
small pieces and mix them into tomatoes. Chop up the green onions
and mix them into the tomatoes. Shred the salted salmon into very
small pieces and mix them into the tomatoes. Cover the bowl and
place it in the refrigerator for 30 minutes. Taste the lomi
salmon. The longer you let it sit, the saltier it gets. If it
tastes bland, add more salted salmon (or salt). Not all salted
salmon are equally salty so experiment with the ratio of salted
salmon, tomatoes, and onions to suite your taste buds. But
remember that it is supposed to be salty, but not so salty that it
is overpowering.
Chicken Long Rice (serves 12-15 people)
Ingredients:
Chicken Broth - 6 cups
Long Rice - 1 package (Oriental section of most markets)
Soy Sauce - 1/2 cup (to taste)
Sugar - 1/2 cup (to taste)
Chicken Strips - 1 1/2 cups
Onion - 1 chopped medium onion
Mushrooms - approx 7 sliced mushrooms
Garlic - 1 clove, minced
Water Chestnuts - 1/2 can
Chicken Long Rice is another staple found at
almost all luaus and is fairly easy to make in large
quantities.
First soak the long rice in water for 15-20
minutes until it is slightly soft, then cut into smaller pieces
about 6-8 inches in length. Cook the chicken in oil along with the
garlic, onions, soy sauce, and sugar. When done, chop or shred into
short strips. Pour 6 cans of chicken broth into a pot and bring to a
mellow boil. Dump the chicken, mushrooms, onions and water
chestnuts into the broth. Add the long rice and cook for
approximately 15-20 minutes. The long rice will absorb most of the
liquid during this time. Add the green onions and keep warm until
served. Experiment with the ingredient content and ratios to your
taste.
