HAWAIIAN LAU LAU
Steps:
- First, prep the two types of leaves. LUAU LEAVES: take the luau leaves and wash them thoroughly one by one. Chop off the bottom stem that extends past the bottom of the leaf. Chop that stem into 1/2-inch pieces and set aside. TI LEAVES: wash the ti leaves and pat dry. Remove the main/thickest vein that runs through the center of the ti leaf. Removing this vein allows the ti leave to be more pliable/easy to fold as you will be using it to wrap the fillings. Set aside.
- At a clean workstation, stack 3-5 luau leaves on the counter. Arrange them so that the biggest leaf is on the bottom and the smallest leaf is on top.
- In the center of the leaf, put in a few chunks of the pork butt and butterfish. Add 2-3 pieces each cubed carrots and purple Okinawan sweet potato, if using. Add several of the chopped luau leaf stems. Sprinkle over Hawaiian sea salt.
- Use the luau leaves to fold and wrap all the fillings in a tight bundle.
- Next, wrap the ti leaves around the luau leaf bundle. Use the ti leaf ends to tie a topknot. If the ends are too short, use a string to tie/secure the bundle.
- Put the wrapped lau lau in a steamer. Steam for three to four hours till nice and tender. Remove the ti leaf (you can't eat the ti leaf), and serve! Ideally with rice and/or poi, chili pepper water and all your favorite Hawaiian side dishes like lomi lomi salmon and chicken long rice. Don't forget the kulolo for dessert ^_^
HAWAIIAN RICE
I found an old Uncle Ben's rice cookbook in a yard sale recently and this recipe just jumped off the page at me so I had to give it a try. It was wonderful and I knew that I wanted to share it with everyone here on JAP.
Provided by Roda Laser
Categories Pork
Time 1h
Number Of Ingredients 12
Steps:
- 1. Combine pork, soy sauce, pineapple juice, vinegar, salt, pepper, and ginger in saucepan. Cook over low heat for 1 hour or till pork is tender.
- 2. Meanwhile, cook rice according to package directions.
- 3. When pork it tender, add green pepper and cook 7 more minutes.
- 4. Dissolve cornstarch in water and add to pork mixture---stir continually until thickened. Stir in pineapple tidbits and cooked rice. Garnish with peanuts and tomato wedges.
CROCK POT - HAWAIIAN PORK
PORK never tasted so good!!! Tender, juicy pineapple sauce sends this recipe to the top of the scale! Not too sweet and a beautiful dish for guests! Easy dinner while you work or shop. Serve on top of buttered rice!
Provided by Seasoned Cook
Categories Pork
Time 5h15m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
- In same skillet cook onion and celery just until tender, but not browned.
- Add remaining ingredients and simmer about 1 minute. Pour sauce over pork pieces in crock pot.
- Turn crock pot on high for 1st hour and then to low for 3-4 hours.
- Note: If using optional green pepper, brown with onion and celery.
- Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
- Great served over buttered rice!
- Enjoy!
HAWAIIAN PORK & RICE DINNER
For babies 10 months and up. This is from a website for making baby food. I used fresh and canned (drained then rinsed) fruits. I used long/medium grain rice.
Provided by Legna
Categories Pineapple
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring pork and 1 cup water to a boil.
- Reduce heat, simmer 2 minutes.
- Drain, refrigerating the reserved liquid.
- Add rice and remaining 1 cup water, peaches & pineapple to meat.
- Simmer 15 minutes.
- Remove any grease from reserved liquid and return juice to the pan.
- Continue to cook another 5 minutes.
- Mash/puree.
Nutrition Facts : Calories 125.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.9, Sodium 6, Carbohydrate 28.3, Fiber 1.2, Sugar 8.1, Protein 2.4
LONG RICE NOODLE SOUP PORK OR CHICKEN
My dad used to make a variation of this soup when I was a little girl. I think this was just one of his made up recipes as my dad never completely followed any recipe. It is a great main course soup and is quick, tasty, and easy to make. Pork can be substituted with chopped chicken. Hamburger is not recommended since it has little flavor. Also, try to get Asian dried shitake mushrooms, as the organic shitake mushrooms lack flavor.
Provided by mom2b2g
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
- While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
- Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
- Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
- Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
- Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
- This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.
Nutrition Facts : Calories 404.5, Fat 19.6, SaturatedFat 7, Cholesterol 116.5, Sodium 978.4, Carbohydrate 33.8, Fiber 3, Sugar 4.1, Protein 23.3
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