Category Archives: Hawaiian

Moa Luau (Chicken and Taro Leaves)

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6 servings

You will need
1 ¼ pounds chicken
1 ½ tablespoons butter
1 ½ teaspoons salt
2 tablespoons fat
2 ½ cups of water
3 bunches luau (60 taro leaves)

Clean and cut the chicken in 1-inch cubes. Heat the fat and fry the chicken until it is brown. Add 1 teaspoon salt and 1 cup of water and simmer the chicken until it is tender.

Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau, butter 1½ cups of water and remaining salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.

Press the excess liquid from the luau, drain the chicken and combine it with the luau. Allow the mixture to come to the boiling point and serve immediately. Fresh or canned spinach may be used in place of the luau.

Shufunotomo Co., Ltd., Japan 1972

Creepy Tiki/ Mai Tai

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Creepy TIKI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. grenadine
1 oz. lemon juice
5 oz. pineapple juice

Mix all ingredients in a blender with cracked ice. Blend and pour into a 12-ounce pilsner glass. Garnish with an orchid, squeeze of lime and straws.

MAI TAI

You will need
1 oz. dark rum
1 oz. light rum
½ oz. orange curacao
½ oz. orgeant syrup
1 oz. lemon juice
½ teaspoon sugar
bacardi rum 151 proof

Muddle sugar and lemon juice in a mai tai glass and fill with cracked ice. Add orange curacao, orgeant syrup, ligh and dark rums and float the 151 bacardi rum. Garnish with a sprig of mint, a cherry, a pineapple chunk, squeeze of lime and straws.

© Shufunotomo Co., Ltd., Japan 1972

Hawaiian Turkey Curry

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2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Hawaiian Stuffed Spareribs

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2 racks sparerbis (about 4 1/2 lb in all)

Stuffing
6 bacon slices, diced
1/2 cup chopped onion
1 cup chopped celery
1 can (1lb 4 1/2oz) crushed pineapple
1 egg
2 tablespoons chopped parsley
1 cup packaged stuffing mix
1 teaspoon seasoned salt

1/2 teaspoon ginger
1 teaspoon salt
4 lemon slices

1. Have butcher crack ribs into serving size pieces. Preheat oven to 450F. Wipe ribs with damp paper towels.

2. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside.

3. Reduce oven temperature to 350F.

4. Make Stuffing: In medium skillet, sauté bacon until crisp. Remove. Add onion and celery to drippings, sauté until onion is tender – about 5 minutes. Pour off fat.

5. Drain pineapple, reserving liquid. Set aside. In medium bowl, beat egg slightly. Add bacon, sautéed vegetables, pineapple, parsley, stuffing mix, and seasoned salt; toss lightly with fork.

6. Spread stuffing evenly over one rack of spareribs; cover with second rack; tie with string to secure. Sprinkle with ginger and salt, and arrange lemon slices on top. Return to rack in roasting pan.

7. Cover with foil. Roast 1 hour. Remove foil, and continue roasting 1 1/2 hours, or until tender, brushing often with reserved pineapple liquid.

8. To serve: With scissors, cut through spareribs. Remove to heated serving dish. Makes 4 to 6 servings.

©Copyright 1973 The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Fonduloha

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This salad in its own container comes from Hawaii, pineapple paradise of the world – made with the fruit that once only kings could afford.

2 fresh pineapples
2 1/2 cups cut-up cooked chicken or turkey
3/4 cup diced celery
3/4 mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1 can (11 oz.) mandarin orange segments, drained

Select pineapples with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

Combine cubed pineapple, the chicken and celery; cover and chill. Mix mayonnaise, chutney and curry powder; cover and chill. Just before serving, drain fruit mixture. Toss lightly with mayonnaise mixture, banana and peanuts; fill pineapple shells. Sprinkle with cocnut and garnish with mandarin orange segments. 8 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.