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Potluck Luau Conundrum

post #1 of 23
Thread Starter 

We just came back from the pool and in our mailbox is an invitation to an “Aloha Moonrise Celebration” here in our community.  It’s a potluck sort, it reads: please bring pupus (appetizers), luau entrée or dessert… 

My husband says, “Yeah, let’s go!  You can make something and blow them out of the water”.  WHAT?? 

First he wants me to make sushi…

I was thinking I should make something simple that everyone would like. 

 

I would appreciate everyone’s input on this one. 

post #2 of 23

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?

post #3 of 23
Thread Starter 

Not too fancy for these folks... mostly mid-west people ... I don't want to put out too much effort and then have no one eat it, you know?

Opihi... oh my brother ... :drooling:  I don't think that I could find that here... as the the spam musubi, that's I was thinking, but Hubby nicks that one ... he was thinking cucumber maki sushi ... I was thinking Kalua Pig, easy... but I don't know if someone else is making that one...

post #4 of 23

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.

post #5 of 23

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.

post #6 of 23
Thread Starter 

uuu .. does that sound good tin, kalua pig lumpia!!

pohaku, hubby no like the long rice... but butter mochi oh my gravy all over please!!  I had a recipe for that but I'm not sure I have it any more, Yum!!

the I like the shoyu (aloha brand, natch) chicken or garlic mochiko chicken, oh yeah baby!!

I don't think that I would waste my KALA ($$$) on poke... (please my photo gallery pics of mussel and tako poke as well as my guava chicken with fried rice it was made with portuguese sausage)

funny, for dinner tonight I just finished prepping Char Siu fried rice, roast pork and Kailan...

LET'S GRIN" BRAH!!

 

 

 

post #7 of 23

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

post #8 of 23

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.

post #9 of 23

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.

 

post #10 of 23
Thread Starter 

oh my, you guys make me laugh...

 

ChefBillyB, yuummmmm, kalua slider, now that's a great idea... i no fo'get...

 

chefbuba, I'm totally flattered!!  Hope your guests enjoyed. 

Funny, on that note, I made the guava chicken for our niece not so long ago and the first thing she asked was, "Auntie, what kinda guava did you use?"  I found the good stuff-Hawaiian Sun brand vs. Goya and it made all the difference.  My husband also brought up making that recipe using chicken on the bone, who knew he was a foodie? 

 

pohaku, my brother, tanks, eh?  That's so ONO!! 

 

If anyone is reading this thread and has never had Butter Mochi, try it, it is so delicious and most mega-marts carry rice flour aka mochiko

(btw is that powdered sugar or granulated? I so forget how to make this)

 

I've been away from home WAY too long!!

post #11 of 23

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.

post #12 of 23
Thread Starter 

hummm.. okay then, so maybe that's why my garlic mochiko chicken does have "the taste" I used the red star brand vs the blue star brand? 

post #13 of 23

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

post #14 of 23
Thread Starter 

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  

post #15 of 23

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

post #16 of 23
Thread Starter 

heh, chefbuba, you didn't tell me about your guava chicken ... how did your guest recieve it?  did you get any feed back from them? 

post #17 of 23

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

post #18 of 23
Quote:
Originally Posted by kaneohegirlinaz View Post

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).

 

post #19 of 23
Quote:
Originally Posted by ChefBillyB View Post

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.

post #20 of 23
Thread Starter 

Yeah, that may be too much work to invest in these people.  I think that the Gao would push the envelope too much for these "meat and potato" mainland folks, but Pork Adobo maybe, I need to think about that one for awhile.

 

As for the marinade of the guava chicken as a sauce, yeah, maybe too sweet but it never hurts to try at least one time, yeah?  I like to use brown sugar vs granulated for a better crust, better, what's the word I want?  caramelazation, you know that word is not in my WORD dictionary?   

post #21 of 23

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

 

 

 

 salsaverdePigSand027.jpg

post #22 of 23

Jammin!thumb.gif  Good looking kau kau!

post #23 of 23
Thread Starter 

Oh my, two scoop Mac-salad on the side, gravy all over PLEASE!!  Does that look ONO Brah!! 

I think that I would really like to have the Mac salad top my chili and rice. 

Is that the piggy that you made for your sons b-day? 

Pohaku, I concur, that is JAMMIN' MAN!!

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