Luau Recipes 2010

7/28/2019 Luau Recipes 2010

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Chinese Salad

Ingredients for 500: (based on Excel document summary of ingredients 2006 updated.xls)

2 gallons oriental honey-ginger salad dressing

2 gallons mandarin oranges

40 heads romaine lettuce9 bunches green onions

2 lbs almonds

6 pack chow mein noodles

Directions:

Chop lettuce and mix all ingredients together except for dressing. Place dressing in separate

bowls with serving spoons.

Serving Utensils:

Salad tongs

SpoonPan

Bowl

UPDATED March 2007

Mac Salad

Ingredients for 500: (based on excel document summary of ingredients 2006 updated.xls)

4 gallons mayonnaise

15 lbs macaroni elbow largest

10 tsp relishsalt and pepper

5 lbs carrots

5 dozen eggs

8 lbs white onions

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 minutes or

until fully cooked; drain water. Rinse with cold water and place in large bowl. Mix in chopped

carrots, hard-boiled eggs (30 minutes in boiling water), and chopped onions. Add mayonnaise;

mix well and place in refrigerator overnight. The next day, add more mayonnaise before serving.

Serving Utensils:serving spoon

foil pan

UPDATED March 2007


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Lomi Lomi Salmon

Ingredients:

1/2 lb. Salted, smoked salmon

5 large over ripe tomatoes2 Maui or Vidalia onions

1 bunch green onions

For 500:

12 lbs. Salted salmon

75lbs of large over ripe tomatoes

20 lbs onions

10 bunches green onions

Cut the skin off the salmon and soak whole piece in water for two hours. Change water severaltimes. After soaking you could shred the meat with a fork which is the easiest method, or you

could slice it into small pieces.

Skin tomatoes by dipping them into boiling water for one minute. The skin will slide right off, if

they are left in the water too long they will cook and be very mushy. Slice vertically into four of

six pieces and get all the seeds out with your fingers. Slice the tomatoes into small pieces (1/4"

squares). Cut all the onions into small pieces.

Look at the four piles of ingredients, they should be equal in mass, if the onion is hot, then mix

in less onion. Mix everything well; lomi lomi with your hands to get the full effect.

Keep it in the refrigerator at least four hours before eating, the tomatoes will let out a lot of

water. Do not add ice cubes before you serve it, this is a common mistake done at most luaus.

Serving utensils:

serving spoon

foil pan

UPDATED March 2007


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Rice

Ingredients for 500:

4 x 20 lbs. Bags of white rice (preferably short grain)

Wash rice. Cook rice in rice cooker.

Serving utensils:

rice paddle

foil pan

UPDATED March 2007

Yams or Sweet Potatoes


100lbs yams/sweet potatoes (2 x 50lb bags)

Chop yams into to inch discs, put in cold water and bring to a boil. Pau.

Serving utensils:

serving tongs

foil pan

UPDATED March 2007

Oven Kalua Pig

Ingredients:

3 lb pork butt

2 cups water

1 teaspoon liquid smoke

1/4 cup rock salt

For 500:

144 lbs pork butt

1 cup liquid smoke12 cups rock salt

96 cups water

Place pork, fat side up, in a roasting pan or deep casserole dish. Combine water and liquid

smoke; pour over meat. Sprinkle with salt. Cover and roast in electric oven at 400 for 3 hours.

Remove and shred pork.


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Although I have not tried this myself I hear it is very good, it would be much better if you

wrapped the meat with two t-leaves while you cook it. T-leaves can be brought from home and

kept in the freezer for 6-8 months and still be good for this purpose.

Cut pork butt into small pieces so they can cook faster.

UPDATED March 2002

Vegetarian Long Rice


Choke Ginger (2 hands of ginger)

6 Cloves Garlic

4 lb Onions

20 bags of Long Rice (Mung Bean Noodles)

SaltBlack Pepper

1 tub vegetable paste

10 bunches Green Onions

Peel and cut up (into pretty long slices) about a handful of ginger and a couple pieces of garlic

left whole and smashed. Also add at least one big or a couple smaller onions cut into wedges.

Add all these and vegetable paste to a large pot (or cook in 2 or 3 pots if it doesnt all fit), fill the

pot with water halfway and add a good palm of salt and black pepper. Bring to a low boil. After

about 5 minutes of boiling you can throw away excess onions and large pieces of ginger in the

pot or just leave them.

While youre waiting for the broth to cook, use large foil pans and soak the noodles in cold

water. Cut the noodles after they soften.

Cut up plenty green onions.

Add the long rice and green onions to the pot with the broth and boil.

Judge for salt, pepper and thickness. If too thick add more water, if too thin more long rice. You

might want to add some shoyu if the broth came out to weak.

Serving utensils:

serving spoon

foil pan

UPDATED March 2007


5/9

Teriyaki Beef

Ingredients: for 500

75 lbs shaved beef

5 lbs minced garlic4 gallons of reduced sodium soy sauce

4 ginger roots

7.4 lbs brown sugar

15 bunches green onions

1 gallon white cooking wine

Whisk ingredients until sugar is dissolved, add thinly sliced beef and let soak at least 5 hours;

overnight and the whole next day is best. When BBQ-ing flip beef frequently, every other flip

you should re-dip beef in the sauce. This sauce has so much sugar that the beef will catch on fire

easily, or at least the outside will burn quickly. Also, the fire should be considerably cooler thana fire you would cook a steak on. In oven cook at 375 covered with foil for 30 minutes, then

uncovered for thirty more minutes.

Serving utensils:

serving spoon

foil pan

UPDATED March 2007

Haupia

Ingredients:

For 8x8 pan:

1 can (12 oz) frozen coconut milk, thawed

8 tablespoons sugar

7 tablespoons cornstarch

1 cups water

For 12x10 pan:

16 oz. (2 cups) of frozen coconut milk, thawed

12 Tbsp. sugar

10.5 Tbsp. cornstarch2.25 cups water

For 500 or 25 pans:

400 oz. coconut milk

8 lb bag of sugar (315 tbsp for recipe, 8 lbs ~ 304 tbsp)

5 x 1 lb of cornstarch (280 tbsp for recipe, 1 lb ~ 56 tbsps, 5 lbs ~ 280 tbsp)


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Put coconut milk into a saucepan and bring a boil on low heat. In a bowl, combine sugar and

cornstarch. Add water; blending well. Add cornstarch mixture to coconut milk. Stirring

frequently with wire whisk, cook over medium heat until mixture thickens. Continue cooking

until mixture starts to get translucent, and leaves the sides of the pan. Pour into pan. Chill until

firm. Cut into 5x6.

Making haupia in small batches is pretty key. Aim to find people to man 2 stoves which will

allow 8 pans to be cooking at once.

UPDATED April 2005

Coconut Cake


15 x 7 oz. Bags of coconut flakes

15 x 15 oz. Cans of white frosting

18 x 18.25 oz. Boxes of white cake mix

Follow directions on box. Add frosting and coconut flakes.

UPDATED April 2001

Pineapple Chunks

100lbs of pineapple chunks

Empty diced pineapples from can into serving pans; chill.

UPDATED March 2007

Fruit Punch

3~4 bags per water cooler

UPDATED March 2007

Poke

For 4-82 lbs ahi

1 whole round onion

cup green onion

1 tsp sesame seed oil

1 tsp sesame seed

1 tsp minced garlic

tsp minced ginger


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cup shoyu

For 500:

20-25 pounds ahi (?)

30 onions

15 cups green onion cup sesame seed oil

cup sesame seed

cup minced garlic

3/8 cup minced ginger

20 cups shoyu

Cut ahi into inch cubes and put them into large mixing bowl. Slice round onions, green onions

and add to ahi. Add all ingredients to ahi and mix well. Let stand 15 minutes.

UPDATED March 2009

Shoyu Chicken

5 lbs chicken thighs

3 cloves garlic

Ginger (a little)

1 cup of soy sauce1 cup of ketchup

cup white sugar

For 500:

40 lbs chicken thighs15 cloves garlic

1 cup ginger

15 cups soy sauce15 cups ketchup

10 cups white sugar

Cooking Instructions:

Fill pot with enough water to cover chicken. Peel and cut ginger in half. Slice cloves in half. Boil

chicken with garlic and ginger (about 30-45 minutes). Drain almost all the water from pot.

Return pot to stove. Add the shoyu mixture and simmer on low for about half hour.

UPDATED March 2009

Suggestions for 2010


8/9

Alternate shoyu chicken recipe (my friends moms recipe)

5lbs chicken1 and 1/8 c. shoyu1 and 1/2 Tablespoon honey3/4 c. brown sugar

2 and 1/3 c. water5 cloves of garlic crushed2 star anise (optional)1/3 c. green onion1 small piece of ginger

Thickening:6 Tablespoons water5 teaspoons cornstarch

Instructions:-Combine everything except green onions, ginger, chicken and thickeningingredients

-Bring to boil-Add chicken and ginger and simmer for 50 min-Combine cornstarch with the water and add-Bring to boil-Chop green onions, sprinkle over and serve

Baked Spam (taken from 2008 menu)

BAKED SPAM WITH PINEAPPLE GLAZEspam1 medium can crushed pineapple

1/2 tsp. dry mustard

1/4 tsp. cloves, powdered form2 tbsp. corn starch

1/2 c. brown sugar

Bake 1/2 ham for 1 hour, in a 350 degree oven before applying glaze. Add remaining contents to

1 can crushed pineapple. Heat on stove, stir constantly, until glaze is thick. Before spreadingglaze, cut thick skin off ham, leave small quantity of fat from ham in pan. Spread glaze evenly

over ham, bake for 30 minutes.

ALMOND FLOAT

Ingredients:

2 tablespoons unflavored gelatin

1 1/4 cup water

3/4 cup sugar

1 cup milk

1 tablespoon almond extract

1 can (16 oz) peach slices

1 can (15 oz) lychees

8 maraschino cherries, cut into halves


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Procedure:

Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a

boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and

almond extract. Pour into an 8 inch square pan and chill until firm. To serve, drain

peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and

add lychees and cherries. Cut almond gelatin into diamond shapes. Carefully put into

fruit mixture. Makes 8 servings.

The BEST Butter Mochi Recipe (Kellies recipe)

1 box Mochiko Flour2 1/4 cups Sugar2 teaspoons Baking Powder4 Eggs2 cups Milk (skim or whole)1 can Coconut Milk (13.5 oz)

1 teaspoon Vanilla Extract1 stick Butter

Preheat oven to 350F. Mix dry ingredients. Mix wet ingredients separately beforemixing everything together with a mixing spoon. Bake for 1 hour. Let cool and Enjoy

Luau Recipes 2010

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