Lau Lau : Salt butterfish, beef, chicken or pork wrapped in taro or ti leaves and then steamed.
Lau Lau - Hawaiian Luau Recipes
Lau Lau Variation 1
Ingredients
6 ti leaves
3 lbs boneless pork, beef or chicken
1 lb salted butterfish - soaked
2 teaspoon liquid smoke
4 lbs frozen taro leaves - thawed and drained <align="left]
Directions
Cut and discard stems from ti leaves. Wash leaves. Do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin. Cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil. Lay 3 to 4 ti leaves in the pan. Add half of the luau (taro) leaves. Arrange meat mixture evenly on luau leaves.
Put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350°F for 3 hours.
Lau Lau Variation 2
Ingredients
1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves
Directions
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string. Place the bundles in a large steamer, and steam for 3 to 4 hours.
Lomi Lomi Salmon
From the Hawaiian words to massage, knead or rub, Lomi Lomi Salmon is made with cold diced salmon, tomatoes and onion. It is found at almost every luau in the islands
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe
8 oz. salted salmon filet
4 fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)
Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)
If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
Mahi Mahi
This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sautéed.
Mahi Mahi with Teriyaki Sauce Marinade
4 pieces of mahi mahi
2 tablespoons butter
1 clove garlic
1 tablespoon teriyaki sauce
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon sesame seeds
Heat pan on medium heat. Melt 1 tablespoon butter; add garlic. Sauté until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes. Heat 1 tablespoon butter in pan. Set at medium heat. Add fish, sauté 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings.
Sauteed Mahi Mahi
1 1/2 to 2 lb mahi mahi filet
3 clove garlic (crushed)
1/4 cup white wine
salt and pepper to taste
2 tablespoons butter per each fish piece
1/2 teaspoon capers per each fish piece
flour
Salt and pepper the mahi mahi filet. Slice the mahi-mahi into 3" thick pieces. Flour each piece and place on side. Heat butter in pan on medium low. Crush garlic and place in with butter while cooking. Add white wine immediately and bring ingredients to cooking temperature. Place mahi-mahi filet in pan and sauté on both sides. Add 1/2 tsp. capers to pan five minutes prior to completion of each individual filet. Cook with capers for another 2 minutes. Serve.
Seared Toasted Macadamia Nut Mahi Mahi with Citrus Ako-Miso Sauce
Recipe courtesy Beach House Grill, HI
4 (6 ounce) mahi mahi fillets
salt and pepper
1/2 cup unsalted butter softened
1/2 cup macadamia nuts, toasted, ground fine
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
Season each fillet with salt and pepper. Mix the toasted macadamia nut into soft butter, add in panko, salt and pepper. Spread top of fish with the crust and sear quickly in 2 tablespoons of olive oil in a hot sauté pan on both sides.
Citrus aka-miso sauce
1/2 cup dry white wine
1/4 cup heavy whipping cream
1 tablespoon aka-miso paste
1 cup unsalted butter, cut into cubes, softened
1 teaspoon lime juice
salt and white pepper
Reduce wine by a third. Add cream and reduce by another third. Over low heat stir in miso paste, then slowly add in butter incorporating each cube. Be careful not to heat the sauce to high, sauce will break. Finish seasoning with lime juice, salt and pepper. Be careful with the salt because the miso paste is salty too.
Ahi Poke - Hawaiian Luau Recipe
Made with the freshest raw ahi (tuna), poke makes a great pupu (appetizer)
Ahi Poke
Ingredients for Ahi Poke
4 cups ahi, diced
1/2 cup onion, minced
1/4 cup green onion, minced
1 cup soy sauce
2 tablespoons sesame oil
3 tablespoons white truffle oil
1/2 tablespoon sambal olek*
salt and pepper to taste
Directions for Ahi Poke
Season ahi with Hawaiian salt. Add all ingredients, mix well then chill.
* Sambal olek is a hot chile pepper paste used as table condiments in China and Southeast Asia. Sambal oelek is the most common and most popular. It contains chiles, salt, vinegar and sometimes garlic and tamarind. This fiery paste gives food a powerful flavor boost.
Local Style Ahi Poke
Recipe courtesy Tidepools, Koloa, HI
Ingredients for Local Ahi Poke
8 ounces tuna sashimi block, small dice
1/8 teaspoon Hawaiian salt
1/8 teaspoon kukui nut
1/2 teaspoon brown sugar
Pinch chili flakes
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon green onion, chopped
1 tablespoon onion, chopped
1 teaspoon garlic, chopped
1 tablespoon Furukake spice
1 tablespoon sesame oil
Combine all ingredients in a stainless steel bowl and gently mix.
