30 luau leaves
6 large ti leaves
6 boneless chicken thighs
1 lb belly pork boneless pork chops, cut into 6 pieces
1/4 lb salted butterfish, cut into 6 pieces
1 1/2 teaspoons Hawaiian sea salt
toothpicks or rubber bands
Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

MAINLAND LAULAU
24 dried banana leaves (usually available in an oriental market)
¼ lb salted cod or butter fish cut into 6 pieces
6 boneless chicken thighs
1 lb belly pork or boneless pork chops, cut into 6 pieces
2 lbs Spinach
Sea salt or Kosher salt
Soak the dry banana leaves in water 10-15 min until they are soft. Take 2 and 2, make like tick tack toe. Add handful raw spinach in middle then top with chicken, pork, fish, and a sprinkle of sea/Kosher salt. (if using salt cod, you do not need too much extra salt.) Cover meats with more spinach. Fold the banana leaves crisscross, like weaving, and tie up with a rubber band. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

4 lbs boneless chicken breasts or 5 lbs chicken thighs (if using chicken thighs debone and cut in half)
4 Tablespoons flour
4 Tablespoons cornstarch
4 Tablespoons sugar
5 Tablespoons shoyu (Asian soy sauce)
5 cloves of garlic, crushed and minced
8 Tablespoons Mochiko flour (can be found in the Asian food section in your local market)
4 teaspoon salt
4 teaspoon MSG (optional)
4 stalks green onion, finely chopped
4 eggs
4 Tablespoons oyster sauce (can be found in the Asian food section in your local market)
vegetable oil
Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 6 servings.

3 lb. fryer chicken
Shoyu Sauce
1 cup shoyu (Asian soy sauce)
1/2 cup sugar
2 Tablespoon honey
1/2 cup chicken broth
1 teaspoon hoisin sauce (can be found in the Asian food section in your local market)
1 whole star anise (mashed)
Garnish: Chinese parsley and green onions
Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions. Makes about 6 servings.

3 to 4 pounds of beef or chicken
Teriyaki Sauce:
2 cup shoyu (Asian soy sauce)
1 cup brown sugar
2 cups water
3 clove garlic, minced
2 inch piece ginger, crushed
3 stalks green onion chopped fine
1 teaspoon Chinese 5 spice (optional)
Mix all ingredients. Soak beef or chicken 4 hours or overnight in sauce(or boil in sauce). Bake in shallow pan. Turn pieces over and marinate with sauce. Ten minutes before turning heat off, pour rest of shoyu mixture. Serve with chopped green onions and Chinese parsley. Bake 325 degrees for 1 hour or less depending on how well you like your meat. Medium is best. This is also a great for grilling on the BBQ. Makes about 6 servings.

1/4 cup all-purpose flour 1 pound cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts
Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake for 10 to 15 minutes, or until shrimp is cooked through. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings

2lbs fish fillets (mahi mahi is an island favorite or choose your favorite fish)
juice of 1 lemon
dash of garlic salt
dash of pepper
1 cup mayonnaise
1/4 cup finely chopped onions
bread crumbs
Preheat oven to 425 degrees Fahrenheit. Rinse fish and put in a baking dish. Squeeze lemon juice on fish. Sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions then spread mixture on fish. Sprinkle with bread crumbs. Bake at 425 for 20-25 minutes. Makes about 6 servings.

4-5 large potatoes
16 oz elbow macaroni-dry (1 box)
1-2 carrots grated
2 celery stalks finely chopped
1 Maui (sweet) onion finely chopped
6 hard boiled eggs chopped
salt and pepper to taste
1/8 cup sugar
2 cups mayonnaise
Salt and pepper to taste
Boil potatoes until tender. Allow potatoes to cool then cut into cubes. Cook then drain the macaroni according to the directions on the macaroni package. Lightly toss the cooked & drained macaroni, cooked & sliced potatoes, and the remaining ingredients.

25-30 square Lumpia Wrappers (approx 9x9)
6-8 grated carrots
8-12 ounce bean sprouts
6-8 celery stalks
1/2 to 1 lb. ground beef
1/2 to 1 lb. ground pork
1 bunch green onions
1/2 head cabbage finely chopped
1/2 cup shoyu (soy sauce)
2 tablespoons crushed garlic
1-2 inch ginger root
1 tbs hawaiian salt
Brown beef and pork seasoning with garlic, ginger and shoyu, drain well. Prepare vegetables grate carrots, mince celery, finely chop green onions and cabbage. Mix vegetables with meat and add shoyu and hawaiian salt. Drop 2-3 heaping tablespoons of mixture onto center of one lumpia wrapper, fold bottom up over mixture, then fold sides in and roll. Drops of water will help seal seams if they are not sticking. Too much water will make lumpia dissolve. Place on wax paper lined sheet that can fit into freezer, or cook as you go. Fry in pan or deep fry until golden brown.

1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen chicken soup (dry soup pks)
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted
Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

Ingredients: (part 1)
1 1/2 lb salmon fillets
sea salt or Kosher salt
Lay salmon on bed of salt in glass dish, cover with more salt. Cover with plastic wrap and refrigerate overnight. The following day rinse off the salt and dice the salmon.
Ingredients: (part 2)
3 tomatoes diced
1 small onion diced
3/4 tablespoon lime juice
1/8 teaspoon Tabasco sauce
1 teaspoon sugar
1 teaspoon pepper
Mix tomatoes and onions with salmon then add in other ingredients. Chill until ready to serve. Serves 10-15 people.

12 ounces chilled coconut milk
1 1/2 cups water
1/2 cup + 2 T. sugar
1/2 cup + 2 T. cornstarch
Combine all ingredients in saucepan and stir over medium heat until thickened. Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning. Pout into 8x8 inch dish and chill until set. Cut haupia into squares & serve. Serves 8-10 people.

8 ounce can of crushed pineapple, drained
1 can lychee pitted and drained or 11 ounce can mandarin oranges drained
3 ½ cups cool whip
2 cups shredded coconut
2 cups mini marshmallows
½ cup milk
1 cup maraschino cherries
In a large bowl pineapple, lychee or mandarin oranges, whipped topping, coconut, marshmallows and milk. Chill 1 hour. Garnish with cherries before serving. Serves 12.

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
Dash salt
1 teaspoon vanilla
1 egg
5 teaspoons cornstarch
2 egg whites
1 9 inch baking pie shell
1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can
In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Makes 8 servings.

1lb butter
2 1/2 C. sugar
5 eggs
1 1/2 cup evaporated milk
1lb Mochiko flour (can be found in the Asian food section in your local market)
2 t. baking powder
12 oz. coconut milk
1 t. vanilla
Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.