Potluck Luau Conundrum

Leaving aside anything with Spam (although I did do Spam Musubi once for a potluck/trout festival populated by the chefs and kitchen staffs of many of the better Twin Cities restaurants - cut bite size and they went over well), there are the obvious modern luau dishes:

Lomi Salmon if you can get salt salmon or have adequate time to make some

Chicken Long Rice

Haupia or Butter Mochi

Lilikoi Bars if you have access to Lilikoi juice or puree

Oven style Kalua Pig (although I assume someone is already doing pig?)

Oven Style Kalua Turkey

Macaroni Salad (da kine)

Poke if you want to splurge (your choice of fish)

Opihi might be a bit hard to come by

You can also do any of the usual Island picnic foods:

Sweet Sour Spare Ribs

Shoyu Chicken

Mochiko Chicken

Chinese Chicken Salad

Spring Rolls

Curry Beef Stew

Thai Curry

Chinese Noodles or Cake Noodles

Coconut Shrimp

Yakitori or Teriyaki sticks (or Satay)

Hmmm, all this is making me ono for kaukau.

Got any notion of how elaborate you want to do this?

Chicken long rice is easy and a trifle exotic for mainland tastes - but not too weird.  You can get all the ingredients fairly easy on the mainland.  You just need to provide some bowls when you serve.

Lumpia filled with kahlua pig.

Portuguese sausage fried rice.

Alice's fried chicken http://mmm-yoso.typepad.com/mmmyoso/2010/04/alice-updated-a-revised-chicken-alice-fried-chicken-recipe.html You don't need to use the kimchee base, just make your own.

Hey Island Girl, this is like a Carpenter asking how to hammer a nail, " What you for got how cook Local food" Bring the Big Kahuna with you, make Kalua Pig, Kings makes slider rolls. Kalua Pig Sliders, it's Ono.............Aloha................ChefBillyB

Kgirl.... I pinched your guava chicken recipe a while back.... pretty good stuff....did with veggie fried rice, served as a special and sold out!... that would be something good to bring that is inexpensive, easy to prepare and not too "exotic" for all those mid western pallets.

Here's the recipe I use for Butter Mochi.  Lots of variations of course.

Butter Mochi

1 pound mochiko

5 eggs

2 1/2 cups sugar

2 tsp baking powder

4 oz butter (melted)

1 tsp vanilla

2 13.5 oz cans coconut milk

1/2 cup macaroon coconut

Mix dry ingredients in one bowl and mix wet ingredients in another.   Combine and pour into 9 x 13 pan.  Bake at 350* for 1 1/2 - 1 3/4 hours.

Granulated sugar.

And a clarification for anyone trying this recipe, Mochiko is a commonly available brand of glutinous rice flour, sometimes referred to as "sweet rice flour."  Not the same as "rice flour."  Many supermarkets and most Asian markets will carry it.  Comes in 1 pound boxes.

Could be.  I usually use Koda Farms blue star.   Regular rice flour is definitely different than glutinous rice flour.

Bone in, skin on thighs.... the only way to go!

How come I can't find the Guava Recipe ????????????

Quote:

Originally Posted by kaneohegirlinaz 

okay, got it!!  that's what I bought this last time, Koda Farms blue star.  

My husband is still stuck on cucumber maki sushi...

now if I did that, don't I need to be making those the day of the party and not put in the 'frig?

back home, I never had to make any of this stuff, you went to the okazu ya or where ever and just ordered a party tray...

I watched a couple of you tubes on maki sushi, but I'm too confident on my rolling skills, I'll just have to pratice I guess  

Yeah, unfortunately you do need to make sushi and musubi the same day you want to serve or the rice gets hard.  Butter mochi would be easiest and requires no refrigeration or later heating.  Shoyu chicken or chicken adobo could be made in advance and reheated without suffering too much.  Of course you could always make something stranger for a desert like Gao, but that is probably pushing it for your nice mainland crowd (although even my Midwestern  Norwegian/Swedish wife likes Gao).

Quote:

Originally Posted by ChefBillyB 

How come I can't find the Guava Recipe ????????????

This is Kaneohegirlinaz's recipe.  BTW, Kaneohegirl, can you heat and strain this marinade as a sauce for rice or is it too sweet?  That's what I often do for teri type marinades.  You can add a bit of cornstarch for body if you like.
 

Guava Chicken

5 lbs Chicken (we use boneless-skinless thighs)

Marinade:

¼ tsp Five Spice

½ C Ketchup

½ C Soy Sauce (we use low sodium Aloha Brand Shoyu, THE BEST)

½ C lightly packed Brown Sugar (dark or light, whatever you have)

½ C Oyster Sauce

1 large Garlic Clove, crushed

1 12 oz can frozen concentrated Guava Nectar

Defrost the guava concentrate.  Combine ingredients for the marinade until all of the sugar is dissolved. 

Place chicken into a gallon sized zip top storage bag (or just a large bowl will do as well)and pour over the marinade. 

Refrigerate for a minimum of 8 hours, the longer the better, turning occasionally. 

Grill, bake, broil, use the cooking technique you prefer.   

We grill and dip the chicken into the marinade, once, as it’s turned.

This recipe always tastes better at the beach braddah!! in our humble opinion.

Sista, Broke Da Mouth Kalua Pig Sliders.............Aloha................ChefBillyB

Jammin!  Good looking kau kau!