" Recipepapa.blogspot.com: September 2009

Wednesday, September 30, 2009

RecipePapa goes Wow for Lau lau



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

1. 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.
2. 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.
3. Place the bundles in a large steamer, and steam for 3 to 4 hours.

***Taro leaves are edible. Ti leaves are used for the steaming process and cannot be eaten.

Notes on the ingredients:

• Fresh spinach may be used for taro leaves, but shorten the cooking time to 90 minutes if you are going to do that. The flavor of spinach is pretty close
to that of taro leaves
• Banana leaves or even corn husks may be used for ti leaves.
• Salted (not smoked) salmon or cod may be substituted for salted butterfish.
If you can’t find any of the above, use fresh butterfish, salmon or cod, but
add 1/3 t. extra Hawaiian salt per laulau.
• Kosher salt may be used in place of Hawaiian salt


Go to this site to learn more about ti leaves:

http://www.primitiveways.com/ki.html





Sam Choy's Lau Lau and Squid Luau



Sam Choy's cooks tons of luau leaf a.k.a taro leaf each day meaning that they don't have time to remove the stems and veins from each leaf. That is why they need to boil their taro leaves for a minimum of 3 hours because it takes that long for the oxalic acid in the leaves and stems to be broken down.

RecipePapa Recommends: Kalua Pig Oven Recipe



If President Obama was not allowed to dig up the South Lawn to make Kalua Pig, you too will probably be forced to make this dish inside your kitchen.

“The mixed luau/backyard barbecue menu of lomi salmon, BBQ baby back ribs, tilapia tempura rolls, wasabi potato salad, crispy chicken hoagies, shrimp and clams, and grilled lamb chops crafted by Hawaii chef Alan Wong. (Yes, there was kalua pig, but not from a South Lawn imu. The National Trust for Historic Preservation would’ve had a cow if anyone took a shovel or backhoe to the lawn.)”

***A imu is an Hawaiian underground pit for roasting pig.




http://www.hawaiimagazine.com/blogs/hawaii_today/2009/6/25/White_House_luau_Obama_great_Hawaiian_albums or backhoe to the lawn.)

Below is a very good recipe for making Kalua Pig in your oven:

Ingredients:
• 4-5 pound pork butt
• 2½ tablespoons Hawaiian salt (substitute kosher salt)
• 2 tablespoons liquid smoke
• 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
• 4-6 ti leaves (substitute aluminum foil)
Preparation:

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .

Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.

Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Tuesday, September 29, 2009

Recipepapa Loves Lomi Salmon



Ingredients
4 cups salted salmon, diced
12 tomatoes, diced
4 small red onions, diced
1 cup green onion, thinly sliced
1 to 2 Hawaiian chili peppers (or 1/4 tsp. red pepper flakes - optional)
Cooking Directions
Combine all ingredients and mix well.

Serve well chilled.

***Salted salmon can be very salty so you may need to rinse it or even soak it overnight. It depends on your taste.

Serves 2 dozen

Recipe Summary
Main Ingredients: salted salmon, tomatoes, onions

Monday, September 28, 2009

RecipePapa on Squid Luau



Prep Time:
35 min

Cook Time:
1 hr 40 min

4 servings

Ingredients
2 pounds calamari (squid) or 2 pounds octopus
3 pounds luau leaves (leaves of the taro plant)
1 teaspoon Hawaiian salt
1/2 teaspoon baking soda
6 tablespoons butter
2 medium onions, diced
3 cups coconut milk
1 1/2 teaspoon salt
1 tablespoon sugar

Directions
Clean calamari and or octopus and slice in rings or bite size pieces.
Wash luau leaves, remove stems and thick veins. In a large pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1. One hour is sufficient because the stems and thick veins have been removed. If you were to use the entire taro leaf you would need to cook it for at least 3 hours to break down the oxalic acid. Drain, and squeeze out liquid. Saute onions and cleaned calamari and or octopus in the butter until the onions are clear. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes.