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Lomi lomi salmon
Teriyaki chicken
Chicken long rice
Fresh pineapple
Coconut Cake
Sweet potatoes
Corn on the cob

Blue Hawaiis, Mai Tais, or Chi Chis
Soft drinks


1 can (12oz.) coconut milk
4-6 Tbl sugar
4-6 Tbl cornstarch
3/4 cup water

Pour coconut milk into saucepan. Combine sugar and cornstarch; stir
in water and blend well. Stir sugar mixture into coconut milk; cook
and stir over low heat until thickened. Pour into 8-inch square pan
and chill until firm. Cut into 2-inch squares.

Festive Luau Pineapple

Cut a thick slice from the top and bottom of an unpeeled pineapple.
Remove center of pineapple in a single cylinder, leaving 1/2 inch of the
fruit inside the rind. Cut peeled fruit in quarters lenghtwise, remove
core and cut into eight spears. Replace bottom piece; refill shell with
spears and replace top. Serve by pulling pineapple from the top.

Chicken Long Rice

3 pounds chicken breasts
3 tablespoons oil
2 cloves garlic, minced
6 cups chicken broth
1 teaspoon minced fresh ginger
1 1/2 tablespoons salt
2 bundles (1 3/4 oz. each) long rice (cellophane noodles or bean thread)
1 can (6oz.) whole mushrooms, drained
2 tablespoons thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken
stock. Cube chicken. Heat oil in a large skillet; saute chicken and
garlic until browned. Add broth, ginger and salt; simmer 1 hour or
until chicken is tender. Soak long rice in warm water for 30 minutes;
cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer
15 more minutes. Sprinkle with green onions just before serving.

Aloha Sweet Potatoes

4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 tablespoons butter

Boil sweet potatoes in their jackets until tender, about 25 minutes. Let
cool, then peel and cut into 1/2 inch thick slices. In a large skillet
melt pineapple preserves and butter; add sweet potatoes to skillet. Cook
gently; tossing lightly until sweet potatoes are glazed.

Kalua Pig

6 lb boneless pork butt
rock salt
ti or banana leaves
1/2 bottle liquid smoke
aluminum foil, heavy duty

Make deep slashes in pork. Rub rock salt into cuts. Spread ti or
banana leaves on large sheet of aluminum foil. Place pork on leaves.
Pour liquid smoke over pork. Wrap leaves around pork and tie
together. Fold foil tightly around pork. Refrigerate overnight.
Cook at 500F for 1 hour, lower heat to 400F and cook 4 hours.
Shred with a fork.

Lau laus

1 lb luau (taro leaves) or fresh spinach
1 1/4 lbs pork cut in 6 pieces
3/4 lbs salmon or butter fish, cut in 6 pieces
1 tablespoon rock salt
12 ti leaves or aluminum foil
1 cup water

Wash the taro leaves thoroughly. Remove stem and fibrous part of
veins by pulling gently with the tip of a knife from the stem out to
the edge of the leaves. Place pork in bowl. Add salt. Work
together. Arrange 5 leaves, the largest on the bottom. Place pork
with fat side up. Place fish on top of pork. Fold leaves over pork
and fish to form a bundle (puolo). Prepare each ti leaf by cutting
partially through the stiff rib and stripping it off. Place lau
lau on the end of a ti leaf and wrap tightly. Wrap another ti leaf
around in the opposite direction, thereby forming a flat package.
Tie with string, or fibrous part of ti leaves. Place in a steamer.
As soon as water is boiling, turn heat to low. Steam lau laus 5 to
6 hours. Remove string before serving.

Lomi lomi salmon

1/4 pound smoked salmon
1/2 onion, thinly sliced
2 green onions, chopped
2 tomatoes, cubed
6 ice cubes

Shred salmon with fingers. Place in bowl. Add onions and tomatoes.
Press or mash slightly with fingers. Put ice cubes on top.
Refrigerate. Serve in small side dishes with some of liquid.

Coconut Cake

1 pkg (3 3/8 oz) toasted coconut pudding
1 cup water
1 pkg (1 lb 2 1/2 oz) white cake mix
1/2 cup salad oil
4 eggs
1 pkg (7.2 oz) white frosting mix
3/4 cup shredded coconut

Preheat oven to 350F. Grease and flour a 13 x 9 x 2 inch cake pan.
In a small bowl soften pudding in water. In a mixing bowl beat cake
mix and oil; add eggs and beat 4 minutes. Add softened pudding; mix
well. Pour into prepared pan and bake for 35 to 40 minutes. Cool
cake on rack. Prepare frosting mix according to diretions on the
package. Frost cake and sprinkle with shredded coconut.


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