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Lomi Lomi Salmon

Makes 6 servings 1 cup salted salmon, chopped 1 cup fresh ahi, cubed 1/2 cup ogo, chopped 3 medium tomatoes, chopped 1 small Maui onion, chopped 1/4 cup green onion, thinly sliced Cover salted salmon with water and soak overnight; drain and rinse. In a large bowl combine salmon, ahi, tomatoes, onion and green onion; mix well. Chill.     

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50 lb "Bambucha" Luau

10 lbs Luau (taro leaf)
25 lbs Beef (stew meat)
25 lb Pork (boston butt)
2 lbs Hawaiian rock Salt
1 Whole Salt Salmon (soaked in water to remove salt)
1 Whole Salt Butter Fish (soaked in water to remove salt)
5 bunches T-Leaf (for wrapping)
Heavy Duty Tinfoil (for wrapping)
Muslin, thick material for wrapping luau

Cut stew meat and pork in chunk sizes if not done already. Clean the luau leaf by peeling of "skin". Spread out muslin material and place tin foil on top. Pile 1/2 of luau leaf in center. Salt meat and pork making sure it is well coated. Place meat in center of leaves and repeat procedure with pork on top. Place remainder of luau leaf on top of pork. Take salmon and put on top of 3 t-leaves and wrap with foil. Do same with butter fish. Place both fish on top of pile and cover the pile with the remainder of the t-leaf and finish wrapping with a cover of tin foil. Then take the ends of the material and tie together tightly, forming a large bundle. Place the bundle in a large pot with a rack on the bottom. Fill the bottom of the pot with 4 - 6 inches of water. Cook on high until water comes to a boil. Lower to low heat and cook for 8 - 14 hours, making sure that there is enough water in pot at all times. After cooking, remove from pot and let drain for an hour, before serving. Amounts can be reduced to fit pot.