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Hawaiian Recipes

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Send your recipe suggestions to us at info@islandergifts.com
Selected recipes will be published here for recipe sharing.

LAU LAUS 1 pound luau (taro leaves) 1 tablespoon Hawaiian salt 1 3/4 pounds pork, cut in 6 pieces 12 ti leaves 3/4 pound salted butter fish, cut in 6 pieces Wash luau leaves thoroughly. Remove stem and fibrous part of veins by pulling gently with a knife from the stem out to the edge of the leaves. If fish is very salty, soak for 3 to 4 hours. Place pork in bowl, add salt and work in thoroughly. Arrange 5 or more luau leaves on the palm of the hand. Place pork and fish on leaves and fold to form a bundle. Prepare each ti leaf by cutting the stiff rib partially through and stripping it off by rolling leaf vertically over the finger. Place laulau on end of a ti leaf and wrap tightly. Wrap another ti leaf around in opposite direction forming a package. Tie with string or fibrous part of ti leaves. Steam 4 to 6 hours. Yield: 6 servings.

HAWAIIAN LOMI SALMON 1/2 lb. Salted salmon (soaked in water for about 10 minutes) 2 ripe tomatoes 1/4 c. green onions, cut in 1/4 in. lengths 1/4 c. round onions, chopped coarse or sliced thin 6 ice cubes Soak salmon in water before using. Cut salmon into small cubes or slice thin. Place in mixing bowl. With your hands, squeeze salmon (lomi-lomi). Wash and cut tomatoes into small pieces. Cut onions, add to salmon. Mix well. Add ice cubes and chill before serving. If you prefer it "hot" add 1 small chili pepper.

HAUPIA (COCONUT PUDDING) 3 tablespoons cornstarch 1/8 teaspoon salt 3 tablespoons sugar 2 cups coconut milk Combine dry ingredients. Add 1/2 cup of the coconut milk and blend to a smooth paste. Heat remaining milk on low heat; add cornstarch mixture, stirring constantly until thickened. Pour into shallow pan; let cool until firm. Yield: 6 servings.

COCONUT CANDY 1 1/2 cups sugar 1/2 cup water 2 teaspoons light corn syrup 1 1/2 cups grated fresh coconut Combine sugar, water, and corn syrup. Boil until it spins a thread 2" long (248º F.). Remove crystals from the sides of the pan with a pastry brush dipped in water. Remove syrup from heat, stir in the coconut. Boil the mixture until very thick (236º F.) and again remove from heat. Beat until it becomes creamy and is of the proper consistency to drop from a spoon on waxed paper. If desired, 4 tablespoons of drained crushed pineapple may be added to the syrup with the coconut. Yield: 2 dozen pieces.

SOUPA DE FEIJAOS COM LINGUICA (BEAN SOUP) 2 cups red or pink beans 2 potatoes, diced 2 quarts boiling water 1 small cabbage, chopped 1 onion, sliced 1 can tomato sauce 1 linguica (Portuguese sausage) 1 to 2 quarts water 1 carrot, diced 3 tablespoons salt 1 turnip, diced Wash beans, cover with the boiling water and soak an hour. Add onion and skinned sausage; cook until beans are tender, about an hour. Add remaining ingredients and simmer another hour and a half. Yield: 6 servings. Variations: (1) 1 pound of cubed beef brisket may be cooked with the beans and sausage. (2)1/2 cup uncooked macaroni may be added with the vegetables. (3) When preparing soup without meat or sausage, include a clove of garlic, 1 tablespoon shortening, 1/8 teaspoon pepper, and a dash of cayenne. (4) A sweet potato may be substituted for one of the white potatoes.

MALASADAS (DOUGHNUTS) 1 pkg. active dry yeast 1/2 cup sugar 1 teaspoon sugar 1/4 cup butter or margarine, melted 1/4 cup lukewarm water 1 cup evaporated milk, undiluted 6 eggs 1 cup water 6 cups flour 1/2 teaspoon salt Dissolve yeast and the 1 teaspoon of sugar in the lukewarm water. Beat eggs until thick. Measure flour into large bowl; make a well in center, add eggs and remaining ingredients and thoroughly beat to obtain a very soft smooth dough. Cover; let rise until doubled in bulk. With a circular motion, following the outer edge of bowl, turn dough and then let rise again. Drop teaspoonfuls into deep fat heated to 375º F. and fry until brown. Drain on absorbent paper; shake in a bag with granulated sugar and serve immediately. Yield: Approximately 7 dozen.

Liliko'i Broiled Salmon Liliko'i Hawaiian tropical fruit butter Fresh ginger juice Fresh basil Fresh salmon fillets or steaks Salt the salmon and rub with fresh ginger juice. Broil in oven until almost done. Do not overcook. Spread layer of liliko'i butter on the top and broil until bubbly and slightly browned. Top with fresh basil and serve.

Ham with Pineapple or Guava Fruit Butter Pineapple or Guava tropical fruit butter Canned or precooked ham Whole cloves Make diagonal slices on ham. Insert whole cloves into ham. Spread pineapple or guava butter over top and bake at 325º until well heated and tender. Baste with the fruit butter as you continue to cook until heated through.

Drizzle Top Cheese Cake Any flavor of our Hawaiian tropical fruit butters Cooled cheesecake slices Remove cover from your choice of fruit butter jar. Place the jar in the microwave and heat the butter for 10-15 seconds or just until you can pour it. Do not overheat. Drizzle over cheesecake to make a nice design. Top with fresh mint and a few brightly colored berries of your choice and serve.

Luscious Frosting 1 - 7 oz. jar of any flavor of our tropical fruit butters 1 - 8 oz. softened cream cheese ½ - 8 oz. tub of Cool Whip Blend the jar of fruit butter into the cream cheese until smooth and creamy. Fold into Cool Whip. Frost yellow or white cake and top with fresh fruit of your choice.

Cream Cheese Spread Any flavor Hawaiian tropical fruit butter 8 oz. softened cream cheese Whip the cream cheese until smooth and creamy. Then, blend in the fruit butter a little at a time until you get the amount of flavor you want. Spread on bagels, toast, crackers, etc.

Sweet Potatoes with Coconut Butter Bake or boil potatoes until tender. Slice open and top with coconut butter. Serve.

Fresh Fruit Crepes 2 eggs 1/3 cup milk 1/3 cup water 3 tsp Grand Marnier (or any other liqueur) 3/4 cup flour 1 tsp melted regular butter 2 tsp sugar Fresh fruit of your choice, sliced Hawaiian tropical fruit butter, flavor of your choice Whipped cream Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixture is smooth. Add the liqueur and the regular butter and whisk again. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter. Proceed to cook the crepes in a hot, lightly oiled skillet. Spread your favorite flavor fruit butter on cooked crepes, add fresh fruit of your choice and fold in half. Top with whipped cream.