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Hawaiian Luau  and Party Recipes

If you are planning to host a Hawaiian themed party, you will need to make some real luau food. Here are a few staple dishes that are found at almost all luaus. We've selected ingredients that should be readily available at your supermarket.

Kalua Pig Sandwiches (Serves 6 people)

Kalua Pig 2 lbs cooked
Hoagie Buns
BBQ Sauce

Spread mayonnaise or any other base condiment on you bread then apply a generous heaping of kalua pig (see our recipes below). This is the basic kalua pig sandwich. You can add barbeque sauce to it if you want.

Hawaiian Barbeque Babyback Ribs (Serves 4-6 people)

1 rack of pork babyback ribs (raw)
Half can of crushed pineapple with pineapple juice
BBQ sauce
1 cup Water

Place the raw ribs on a broiling pan and broil at 500 degrees for 15 minutes to seal the juices in. Remove from oven and spread bbq sauce on both sides of the ribs. Sprinkle on crushed pineapple and some pineapple juice. Add 1 cup of water to the broiling pan and seal completely with heavy duty aluminum foil. Bake in oven at 350 degrees for two hours or longer so the steam can soften the meat to fall-off-the-bone tender When done, brush on more bbq sauce and serve warm. If a grill is available (like at a tailgate party), reheat the cooked ribs on the grill to caramelize the sauce.

Mojito in a Bag - Prepare Night Before (Courtesy of SWAM)

1 bag Lt. Blender's Mojito
1 bottle Bacardi Dragonberry 375ml
Club soda

Pour the entire bottle of Bacardi Dragonberry in the Lt. Blender's Mojito bag, fill water to the fill line, shake the bag, and then lay on it's side in the freezer. Freeze overnight. Take the frozen drink-in-a-bag to the tailgate party. Squeeze out the all ready slushy mojito into a cup and top off with a little club soda. Instant refreshment!! Serves about 15.

Crockpot Kalua Pig (serves 6-8 people)

crockpot kalua pig

Pork butt chunk - 4 to 6 lbs
Hawaiian salt - 2 to 3 tablespoons
Liquid smoke - 2 teaspoons
Water - 2 cups

Rub the liquid smoke and the salt evenly all over the piece of pork. Add the water to the crockpot and cook on low heat for 6-8 hrs. The finished meat should be very tender and should shred very easily.

Oven Kalua Pig (serves 6-8 people)

oven kalua pig

Pork butt chunk - 4 to 6 lbs
Hawaiian salt - 2 to 3 tablespoons
Liquid smoke - 2 tablespoons
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 450F degrees. Cook at this temperature for 1 hour, then reduce the heat to 400F 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!

Haupia (serves 16 people)

haupia coconut pudding

Coconut milk  - 1 can (12 oz)
Sugar - 6 tablespoons
Cornstarch - 6 tablesppons
Water - 3/4 cup
Vanilla extract - 1/2 teaspoon

Pour the coconut into a saucepan. Add water and cornstarch and blend well. Add low heat and add the sugar and vanilla extract while stirring until the mixture thickens. Pour mixture into an 8-inch square pan and chill covered until firm. Cut into 2-inch squares and serve.

Lomi Lomi Salmon (serves 8-10 people)

lomi lomi salmon

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)

chicken long rice

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.