Hawaiian Luau Feast: Island-Inspired Recipes for Every Occasion

By Pablo Picante

Welcome to the enchanting world of Hawaiian cuisine, where flavors dance on your palate like ocean waves under a tropical sunset. In this book, you'll embark on a culinary journey through the vibrant traditions of Hawaiian luaus, where every dish tells a story of rich cultural heritage and island life. Whether you're hosting a festive luau or simply craving a taste of paradise, these 100 authentic recipes will transport you to the shores of Hawaii, where aloha spirit infuses every bite.

• Language: English
• Publisher: Richards Education
• Release date: Mar 13, 2024
• ISBN: 9798224447046

Book preview

Hawaiian Luau Feast: Island-Inspired Recipes for Every Occasion

Pablo Picante

Chapter 1: Appetizers & Pupus (Starters)

Lomi Lomi Salmon

Ingredients:

●  1 lb fresh salmon fillet, skin removed

●  2 tomatoes, diced

●  1 small onion, finely chopped

●  2 green onions, thinly sliced

●  1/4 cup fresh cilantro, chopped

●  Juice of 1 lime

●  Salt and pepper to taste

Instructions:

Start by dicing the salmon into small cubes and place them in a mixing bowl.

Add the diced tomatoes, chopped onion, sliced green onions, and chopped cilantro to the bowl with the salmon.

Squeeze the lime juice over the mixture and season with salt and pepper to taste.

Gently toss everything together until well combined.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled as a refreshing appetizer or side dish.

Poke Bowl Trio (Ahi Tuna, Salmon, Tofu)

Ingredients:

●  1 lb sushi-grade ahi tuna, cubed

●  1 lb sushi-grade salmon, cubed

●  1 block firm tofu, cubed

●  3 cups cooked sushi rice

●  1 avocado, sliced

●  1 cucumber, thinly sliced

●  1/4 cup edamame beans, shelled

●  1/4 cup sliced radishes

●  1/4 cup shredded nori seaweed

●  Sesame seeds for garnish

●  Soy sauce, sriracha, and sesame oil for dressing

Instructions:

Divide the cooked sushi rice among three serving bowls.

Arrange the cubed ahi tuna, salmon, and tofu on top of the rice in each bowl.

Add slices of avocado, cucumber, edamame beans, and radishes to each bowl.

Sprinkle shredded nori seaweed and sesame seeds over the ingredients.

Drizzle with a mixture of soy sauce, sriracha, and sesame oil for dressing.

Serve immediately and enjoy the variety of flavors and textures.

Coconut Shrimp with Pineapple Salsa

Ingredients:

●  1 lb large shrimp, peeled and deveined

●  1 cup shredded coconut

●  1/2 cup flour

●  2 eggs, beaten

●  Salt and pepper to taste

●  Vegetable oil for frying

For the Pineapple Salsa:

●  1 cup diced pineapple

●  1/2 cup diced red bell pepper

●  1/4 cup finely chopped red onion

●  2 tablespoons chopped cilantro

●  Juice of 1 lime

●  Salt to taste

Instructions:

In one bowl, place the shredded coconut. In another bowl, add the flour. In a third bowl, beat the eggs.

Season the shrimp with salt and pepper.

Dip each shrimp into the flour, then the beaten egg, and finally coat with shredded coconut.

Heat vegetable oil in a skillet over medium heat.

Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

To make the pineapple salsa, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Mix well.

Serve the coconut shrimp hot with pineapple salsa on the side for dipping.

Kalua Pork Sliders with Sweet Hawaiian Rolls

Ingredients:

●  2 lbs pork shoulder or pork butt

●  2 tablespoons Hawaiian sea salt

●  2 tablespoons liquid smoke

●  12 sweet Hawaiian rolls

●  Coleslaw (optional)

Instructions:

Preheat your oven to 325°F (160°C).

Rub the pork shoulder with Hawaiian sea salt and liquid smoke, making sure to coat it evenly.

Place the pork shoulder in a roasting pan and cover tightly with foil.

Roast in the preheated oven for 4-5 hours, or until the pork is tender and easily shreds with a fork.

Once cooked, remove the pork from the oven and let it rest for a few minutes before shredding with two forks.

To assemble the sliders, slice the sweet Hawaiian rolls in half.

Fill each roll with a generous portion of shredded Kalua pork.

Optionally, top with coleslaw for added crunch and flavor.

Serve the Kalua pork sliders warm and enjoy the taste of Hawaii in every bite.

Taro Chips with Mango Guacamole

Ingredients:

●  2 large taro roots, peeled and thinly sliced

●  Vegetable oil for frying

●  Salt to taste

For the Mango Guacamole:

●  2 ripe avocados, peeled and pitted

●  1 ripe mango, peeled and diced

●  1/4 cup finely chopped red onion

●  1/4 cup chopped fresh cilantro

●  Juice of 1 lime

●  Salt and pepper to taste

Instructions:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the thinly sliced taro roots in batches until crisp and golden brown, about 3-4 minutes per batch. Drain on paper towels and sprinkle with salt while still hot.

To make the mango guacamole, mash the ripe avocados in a bowl until smooth.

Stir in the diced mango, chopped red onion, chopped cilantro, lime juice, salt, and pepper until well combined.

Adjust seasoning to taste, adding more