I was feeling adventurous today!
Kalua Pork
3 pounds pork butt
2 cups water
1 tsp liquid smoke
1/4 cup coarse Hawaiian salt
Place pork fat side up in a roasting pan, combine water and liquid smoke and pour over meat, sprinkle with salt, cover and roast in a 400 degree oven for 3 hours, remove from oven and shred pork and serve over rice.
Lau Lau
1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves
Directions
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.
Haupia Cheese cake
Crust:
2 C Graham cracker crumbs
1 C Butter (2 blks. melted)
Cheesecake Layer:
1 8 oz Cream cheese
1 8 oz Sour cream
1 8 oz whipped cream(Many in Hawaii use Cool-Whip, I just can't go there)
1/2 Cup Sugar
Haupia Layer:
2 cans coconut milk
1 C sugar
1/4 C cornstarch (dissolved in 1 C cold water)
Cooking Instructions
For crust, preheat oven to 350 degrees. Butter a spring form pan Lightly press graham cracker crumbs into pan. Drizzle with melted butter. Bake for 15 minutes. Cool. For cheesecake layer, blend cream cheese and sugar with electric mixer. Blend in sour cream. Fold in whipped cream. This makes it lighter and less dense than normal cheesecake. Spread onto cooled crust. Refrigerate to set. For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat. Cook until mixture thickens to a custard like consistency. Remove from heat and cool. Pour onto cream cheese layer, but make sure the mixture is cool to touch other wise the heat will melt the cream cheese layer. Sprinkle with chopped macadamia nuts or shredded coconut or both. Refrigerate at least 2 hours to set before serving.
Me ke aloha!