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Welina i ka Pāʻina!

Welcome to the Party!

By Maelisha KahlbaumPublished 4 years ago 3 min read
5
PC: Maelisha Kahlbaum

Traditional Hawaiian feast

Parties are a major thing in Hawai’i since the beginning of our existence... Our ancestors held a feast where women and men did not share their meals because of social and religious restrictions called “Kapu.” Eventually the laws were abolished by King Kamehameha II and from there the party has begun.

As time went on, these feasts continued with traditional Hawaiian customs and food. Wonderful meals such as Lau Lau, Kalua Pig, and Chicken Long Rice has improved over time and since we are in quarantine it is great to diversify your meal plans and I can help you now by sharing my favorite recipes. Here's how to make these dishes in your own home:

Hawaiian Luau in the 60ʻs

Lau Lau (Many Leaves):

Prep Time: 20 Minutes

Cook Time: 8 Hours

Total: 8 Hours and 20 Mins

Serves: 6 servings

INGREDIENTS:

1 Lb - Taro leaves – If you donʻt have it in your grocery store, the best substitution is spinach leaves !

Popeye

1 Lb – Pork butt, cubed

1 Tablespoon kosher salt

1 Cup water

2 Teaspoons of Liquid Smoke

INSTRUCTIONS:

1. Rinse Taro or spianch leaves. (For the taro leaves, you have to trim off the steam of the leaf. )

2. Add a 1/3 of the leaves in the bottom of the Crock Pot.

3. Throw in a 1/3 of pork cubes into the crockpot and season with salt

4. Place another bunch of leaves on top and layer pork cubes (season with salt again) and leaves until you run out.

5. Pour water and liquid smoke into crockpot

6. Cover with foil tightly and then place the lid on the pot.

7. Cook for 6-8 hours on low/med.

Side note: All of the main dishes are best served with white/brown rice or sweet potato.

Kalua Pig

Prep Time: 20 minutes

Cook Time: 7 Hours and 40 minutes

Total: 8 Hours

Serves: 6 servings

INGREDIENTS:

8-10 Lb – Pork butt, whole

1 cup water

1-2 Teaspoons of Liquid Smoke (way easier than digging an in the ground oven)

1 Tablespoon kosher salt

INSTRUCTIONS:

1. Place pork butt in crock pot, add a pinch of salt

2. Add water and liquid smoke to crockpot

3. Cook on low for 6-8 hours

4. After 6-8 hours, use a fork and tongs to shred to remove fat and bone.

5. Salt to your preferred taste

6. Bonus! If you need a serving of vegetables and add something a little extra to this meal – Just add cabbage! Cut a half-head of cabbage into cubes and throw it in, and serve after 20 mins of soaking.

Chicken Long Rice

Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 70 minutes

Serves: 5 servings

Ingredients

1. 32 oz. chicken broth

2. 3 Tablespoons Shoyu (soy Sauce

3. 3 cloves garlic diced

4. 2 -3 knobs of ginger peeled and sliced diagonally

5. 1 tsp sugar

6. 1 Lb. chicken thighs or breasts - boneless, skinless

7. 8 oz. bean thread noodles (Pink net bag is the best)

8. Handful green onion sliced

Instructions

1. In a large pot, Stir in chicken broth, shoyu, garlic, ginger and sugar.

2. Bring to a boil

3. Add chicken

4. Reduce heat and simmer for 30-40 minutes.

5. Put bean thread noodles in a large bowl and pour warm water inside bowl to cover noodles. Set aside until chicken done cooking.

6. When chicken is cooked through use a slotted spoon to remove from the broth (do not discard the broth). Skim any grease or foam from the broth and then return chicken to the broth.

7. Fold in the noodles into the broth and simmer another 5 minutes or until noodles are soft and translucent.

8. Ggarnish with green onion slivers.

9. Add shoyu for flavor

Thank you so much for reading and Good luck on your Dishes!

cuisine
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About the Creator

Maelisha Kahlbaum

Musician/Artist from Hawaii. Pop Culture Nerd. Spreading Aloha through music and writing. Mahalo Nui!

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