Kalua Pua'a (Kalua Pig) as served at the Polynesian Cultural Center
This roasted pork recipe is courtesy of the Polynesian Cultural Center on Oahu. This is the main course at their Ali'i Luau.
Great as a dip for pupu's (appetizers) or a stand-alone side dish, Korean style Kim Chee is made of fresh island cabbage, chili peppers, ginger, garlic and other seasonings.
A Hawaiian pudding made of taro, brown sugar and coconut milk.
Lomi Lomi Salmon
From the Hawaiian words to massage, knead or rub, Lomi Lomi Salmon is made with cold diced salmon, tomatoes and onion. It is found at almost every luau in the islands.
Taro leaves, often baked with coconut cream and chicken or octopus; the word eventually came to mean a Hawaiian feast, which is also known as 'aha'aina or pa'ina.
Macaroni Salad (Island Style)
A mainland favorite brought to Hawaii is served at many luaus. Like many salads, it can be made many different ways.
This version of mango bread is from a recipe by Hawaii's most famous chef, Sam Choy.
Still grown in Hawaii, fresh Maui Gold pineapple can almost always be found at a luau, often in chunks at the salad area.
Hawaiian-style beef jerky made with flank steak strips marinated in soy sauce, red peppers and water, dried in a dry box. Served at the Polynesian Cultural Center Ali'i Luau.
One of the staple foods of the Hawaiian diet, poi is a thick, purple-colored paste made by pounding taro. Poi can be bought fresh or "day-old," which allows a sour flavor to develop. Poi is labeled "one-finger," "two-finger" or "three-finger" to describe its consistency--the thicker the poi, the fewer fingers needed to scoop it up. Today, is it used in many Hawaiian recipes or served as a side dish.
Most often seen made with the freshest raw ahi (tuna), poke makes a great pupu (appetizer) for any meal.
Portuguese Bean Soup
A delicious soup made with cabbage, kidney beans and Portuguese sausage. Portuguese Sweet Bread Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.
Portuguese Sweet Bread
Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.
The pupu platter found at many luaus is basically a platter of hors d'oeuvres, island style. Check out our recipes.
Sauteed Mahi Mahi
Seared Toasted Macadamia Nut Mahi Mahi with Citrus Ako-Miso Sauce
Mahi Mahi with Teriyaki Sauce Marinade
This Hawaiian favorite white, sweet, moderately dense fish is most often served at luaus either baked or sautéed.
Shoyu Chicken as served at the Polynesian Cultural Center
Chicken marinated in soy sauce, sugar, garlic and ginger. This recipe is courtesy of the Polynesian Cultural Center on Oahu.
Squid Luau as served at the Polynesian Cultural Center
Squid Luau, is a Hawaiian dish made of squid and luau leaves cooked in coconut leaves until tender. This recipe is courtesy of the Polynesian Cultural Center on Oahu.
Also known as kalo, taro leaves are eaten as a vegetable or wrapped around fish and meats. The root is cooked and pounded into poi.
Taro Dinner Rolls
Taro rolls are simply delicious, much more moist than other rolls you'll ever eat. This recipe is for the rolls served at the Polynesian Cultural Center Alii Luau.
Teriyaki Beef- Chinese Recipe
Teriyaki Beef - Japanese Recipe
An island favorite of beef marinated in teriyaki sauce and island seasonings and then broiled or grilled. The same recipe can also be used with chicken. Check out these recipes from About.com's Guides to Chinese and Japanese Cuisine.
Ti leaves are used in Hawaiian cooking to wrap foods that are to be cooked. The leaves are removed before the food is eaten. Dried ti leaves, which can be found in some ethnic markets, must be soaked to soften before they can be used.
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Related Books of Interest
Alan Fong's New Wave Luau
by Alan Wong
An excellent cookbook by one of the premier chefs of Hawaiian Regional Cuisine. Wong shows you how to take traditional luau foods and prepare them in all new and exciting ways.
Entertaining Island Style
by Wanda A. Adams
This book is a great place to start if you want to hold a luau in your own backyard. It covers everything from how to cook a kalua pig and other luau foods to even how to crack a coconut.
Hawaii's Best Tropical Food and Drinks
by Hawaiian Service Inc.
If you're looking to find out how to make that specialty Hawaiian drink, this book is for you..