Incredible Authentic Luau Recipes For Food And Drinks
Here I will give you the Best yet simple luau recipes, luau foods for polynesian food, Mai Tai, and Pina Colada drink mix recipes so you can have the best authentic luau foods and drinks to insure an incredible luau even in the winter!
Yes I said winter, so go ahead plan a luau in November, December, January or even February send out the Hawaiian luau invitations and I'll bet you’ll be surprised how much fun you can have with a Hawaiian luau party theme in the winter especially now that you have authentic Luau Recipes!
These are some of the best tasting authentic Luau Recipes luau foods you will find anywhere that will leave your family and guest wondering how did they learn how to make all this wonderful Polynesian food? or because it taste so good they'll thing you catered it in.
Just like preparing for large meals for family like Christmas, Easter, or any other major events it takes time to prepare all the different Luau Recipes although each individually are very easy to make, Its well worth all the work when everyone gives you compliments on how wonderful it all taste!
Hawaiian Recipes and Traditional Hawaiian Food, I hope you will enjoy these Luau Recipes I have provided for you! Scroll down to find all the mouth watering recipes
If you're looking for GREAT luau party food and luau party recipes ideas, simple luau recipes, luau desserts and luau drink recipes then look no further! Below are the best luau foods, hawaiian luau foods, the most incredible luau party food ideas and great food for a luau party.
Preheat your oven to 325°F. Score the fat of the port butt into 1 inch squares and rub with Hawaiian or plain salt.
Sprinkle Bar-B-Q Smoke Liquid over all sides of the meat and into the fat. Wrap securely in tin foil and bake in oven for at least 4 hours.
Shred the meat off the bones and presto...... kalua pig.
Add sweet potatoes for the last 1 and 1/2 hours.
* You can buy Bar BQ liquid smoke below online, This is the stuff that really makes a differance in the taste! Yummmmm
1 lb oven-ready cured pork* or chicken thighs
1/2 lb butterfish or salt salmon
2 lb luau (Hawaiian taro) leaves
8 large ti leaves
Wash luau and ti leaves, removing stems and fibrous veins. Cut port into 1-inch cubes. Lay 2 ti leaves in a cross. Put several taro leaves on top of ti leaves. Place 1/4 of the pork and butterfish in center and sprinkle with Hawaiian salt. Fold ti leaves up and tie ends together to form a secure "puolu" or package. Wrap this with tin foil. Steam over simmering water for at least 4 hours. To bake, place foil packages in a baking pan with 3 cups water, bake at 350°F for 3 hours. Makes 4 lau lau.
1 lb Salt salmon or canned red sockeye salmon
6 large ripe tomatoes
1/2 Maui onion (mild white onion)
Green onions for garnish
Skin salt salmon, cut into small chunks and soak in several changes of water so it's not too salty. Skin tomatoes and crush with fingers, add shredded salmon and diced Maui onion. Serve icy cold topped with a sprinkling of chopped green onions.
Chicken Luau is a popular Polynesian Luau Recipes
2 lbs Chicken thighs I like to mix in some white meat
2 packages thawed chopped spinach
1 can coconut milk
1 teaspoon sugar
Preheat oven to 375°F. Combine the ingredients in a baking dish, pouring the coconut milk over the top. Bake about 1 hour till the chicken is done. Thicken with a paste of cornstarch and water. Season with salt as needed
These delicious rich, red spareribs are a favorite thanks to the Chinese immigrants to Hawaii its a favorite Polynesian food.
1 1/2 pounds spareribs
1/4 cup brown sugar
2 tablespoons red bean curd sauce
1/4 cup honey
1/2 teaspoon five spice powder
1 teaspoon salt
2 tablespoons sherry or whiskey
1 teaspoon red food coloring
1 clove garlic, crushed
Prepare a marinade by combining all of the ingredients except the spareribs themselves. Marinate the spareribs 12-24 hours, turning the ribs over several times.
About an hour before serving, bake spareribs at 325 degrees. After a half hour, turn and baste the spareribs. Continue cooking for about another half hour or until spareribs reach an internal temperature of 155°F to 160°F.
Adobo is the Philippines national dish and a favorite with many people in Hawaii.
What most people think of when they hear the word "adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present. This is Hawaii Governor Ben Cayetano's recipe for Chicken Adobo and recomended for Luau Recipes.
3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 tsp peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.
Serves: 4 to 6
Almost anything can be cooked adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.
Chicken Long Rice, one of my favorites!
This Luau Recipes are a staple of a Hawaiian luau, Chicken Long Rice, actually originated in China.
3 pounds boneless, skinless chicken cut into small pieces or strips
6 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons sugar
2 tablespoons vegetable oil
6-8 oz. sliced mushrooms
2-4 chopped green onions
10 oz. long rice (cellophane noodles)
8 oz chicken broth
Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.
Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)
Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.
Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.
This Luau Recipes is a standard of Chinese cuisine, fried rice and can be made with meat or seafood and a wide assortment of vegetables a must luau food.
2 to 3 tbsp vegetable oil
1 cup diced char siu, ham or shrimp
6 cups steamed rice
1 to 1-1/2 cups diced cooked vegetables (peas, carrots, etc.)
2 to 3 tsp soy sauce
1-1/2 tsp sesame oil
1/2 to 1 tsp salt, to taste
3 eggs, beaten
4 tbsp thinly sliced green onion
Heat oil in large skillet or wok.
Sauté meat for 30 seconds on high heat.
Remove from pan.
Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces.
Remove from pan.
Return meat to pan and add rice.
Reduce heat to medium and cook approximately 2 minutes, stirring constantly.
Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs.
Cook 2 additional minutes.
Serve in a large bowl or platter.
Sprinkle with green onions as a garnish.
Mahi Mahi With Teriyaki Sauce
This Hawaiian favorite luau recipes white, sweet, moderately dense fish is most often served at luaus either baked or sauted. We offer several different ways to cook this popular Hawaiian seafood.
Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.
Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.
The recipe can be easily modified for personal taste using more or less sugar and cornstarch.
Banana Coconut Upside Down Cake More Luau Recipes
4 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons lemon juice
4 bananas, sliced 1/4 inch thick
2 cups loosely packed shredded coconut
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Preheat oven to 375°F. Make topping: Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet that is at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour mixture and milk, starting and ending with flour.
Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
Bake until cake springs back slightly when touched in center, 30 to 40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.
These Luau Recipes for luau food is a Hawaiian pudding made of taro, brown sugar and coconut milk.
4 cups taro root, grated
3/4 cup brown sugar
1 cup honey
1 cup coconut milk
2 ti leaves
Mix all ingredients together.
Line loaf pan with foil.
Place the ti leaves on the foil; cutting to fit the pan.
Pour the pudding into the pan and cover top with foil.
Bake 2 hours in 400Âº oven.
Remove foil during last half hour to allow pudding to brown
Luau RecipesTropical Drinks
Tropical Alcoholic Drinks & Luau Drink Recipes
Mai Tai The Most Popular Luau Recipes For Drinks
This is a popular variation of the traditional Mai Tai hawaiian luau recipes from the "Mai Tai" Bar at the Royal Hawaiian Hotel in Waikiki. The original Luau Recipes for Mai Tai was created by Victor J. Bergeron in 1944 and brought to Hawaii in 1953 at the Royal Hawaiian, Moana and Surfrider Hotels.
1 oz. Dark Rum
1 oz Light rum
1 oz Orange Curacao
3 oz Orange Juice
1/2 oz Lime Juice
Dash grenadine Syrup
Combine all of the ingredients in the order listed in a Highball style glass over shaved ice. Stir with a swizzle stick. Garnish with a slice of pineapple and a cherry.
Mai Tai Mai recipe#2
1 oz spiced rum
1/4 oz apricot liqueur
3 oz pineapple juice
1 tsp grenadine syrup
1 1/2 oz lemon-lime soda
Mai Tai #3
1/2 oz spiced rum
1/2 oz white rum
1/2 oz creme de almond
1/2 oz triple sec
2 1/2 oz orange juice
2 1/2 oz pineapple juice
1 splash lime juice
Pour all ingredients into a mixing glass half-filled with cracked ice. Stir well and strain into a wine goblet. Garnish with a slice of lime and a maraschino cherry, and serve.
Midori Mai Tai recipe #4
Add Comments Scale ingredients to servings
1 oz Midori® melon liqueur
1 oz Bacardi® Limon rum
1/2 oz triple sec
2 oz pineapple juice
1 oz sweet and sour mix
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass almost filled with ice cubes, and serve.
Yummy Pina Colada Recipe
Luau Recipes Authentic Pina Colada recipes
1 1/2 oz light rum
2 oz Coco Lopez® cream of coconut
2 oz pineapple juice
1 cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.
Creamy Pina Colada recipe
1/2 bottle Bacardi® light rum
1 can Coco Lopez® cream of coconut
1 pint half-and-half
1 qt pineapple juice
1 can pineapple chunks
2 - 4 tsp honey
2 lb ice
Blend all ingredients in a blender, except for ice. Serve over ice.
Pina Colada recipes
4 oz Malibu® coconut rum
3 tbsp crushed pineapples
3 tbsp Pepe Lopez® cream of coconut
1 cup crushed ice
Crush your ice into a blender. Add the Malibu, crushed pineapple, and coconut as above. Blend until smooth, pour into a pina-colada glass, and serve.
The Best Sex On The Beach Drink Luau Recipes
Sex on the Beach recipe #1
1 1/2 oz vodka
1/2 oz peach schnapps
2 oz cranberry juice
2 oz orange juice
Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, and stir.
11% (22 proof)
Serve in: Highball Glass
Sex on the Beach #2
1 1/2 oz vodka
1/2 oz peach schnapps
1/2 oz Chambord® raspberry liqueur
Mix all ingredients in order in ordinary glass. Add cranberry and orange juice to your liking.
Sex on the Beach drink #3
1 shot Malibu® coconut rum
1 dash grenadine syrup
1 splash Sprite® soda
Pour the rum into a highball glass. Almost-fill with pineapple juice, and top with grenadine and sprite. Coconut rum can be substituted for malibu rum.