Chicken Long Rice
Ingredients for 500:
Choke Ginger (2 hands of ginger)
3-4 Cloves Garlic
1 Bag Hawaiian Salt (not super grainy, regular hawaiian salt)
2 lb Onions
30 lb Chicken Thighs, skins and bones
lb Long Rice (Mung Bean Noodles)
Black Pepper
10 bunches Green Onions
For about 30 pounds of chicken, peel and cut up into pretty long slices about a handful of ginger, and a couple pieces of garlic left whole and just smashed. Also at least one big or a couple smaller onions cut into roughly into wedges.
Add all these to a large pot, add water until the chicken in covered, and add a good palm of hawaiian salt and some lack pepper. Let this cook at a low boil until the chicken is tender and looks like it will be able to be shredded easily. Take out chicken to let cool. DO NOT THROW AWAY THE BROTH. You can throw away excess onions and large ginger in the pot though.
Start soaking the long rice (mung bean NOT rice flour) in water right about the time you start boiling the chicken. You will need about 4 pound for the 30 pounds of chicken. I am kinda unsure about this number and it depends on the type of long rice, so kinda soak around 5 pounds to be safe.
When chicken is cool debone and shred. Take out excess ginger and large onion pieces also. This can be done the night before.
Now cut up roughly the long rice so that the pieces are not so long.
Add the shredded chicken and long rice back to the pot with the broth and bring back to a boil.
Judge for salt, pepper and thickness. If too thick add more water, if too thin more long rice. You might want to add some shoyu is the broth came out to weak. Oh yeah, skim the scum off when cooking the chicken.
Cut up plenty green onion to put on top after.
30 pounds of chicken will feed about 250-300 people. This is what I used in the past and we always ended up with too much. Anyway, I hope this helps. – Ka’eo Duarte
UPDATED April 2002
Haupia
Ingredients:
1 can (12 oz) frozen coconut milk, thawed
5 tablespoons sugar
5 tablespoons cornstarch
1 ½ cups water
For 500:
35 x 12 oz. Cans of coconut milk
5 lb bag of sugar (175 tbsp for recipe, 5 lbs ~ 189 tbsp)
5 x 1 lb of cornstarch (175 tbsp for recipe, 1 lb ~ 56 tbsps, 4 lbs ~ 224 tbsp)
3 gallons, 4 ½ cups water
Put coconut milk into a saucepan and bring a boil on low heat. In a bowl, combine sugar and cornstarch. Add water; blending well. Add cornstarch mixture to coconut milk. Stirring frequently with wire whisk, cook over medium heat until mixture thickens. Continue cooking until mixture starts to get translucent, and leaves the sides of the pan. Pour into an 8 x 8-inch pan. Chill until firm. Cut into 2-inch squares. Makes 16 servings.
UPDATED March 2002
Oven Kalua Pig
Ingredients:
3 lb pork butt
2 cups water
1 teaspoon liquid smoke
1/4 cup rock salt
For 500:
144 lbs pork butt
1 cup liquid smoke
12 cups rock salt
96 cups water
Place pork, fat side up, in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in electric oven at 400 for 3 hours. Remove and shred pork.
Although I have not tried this myself I hear it is very good, it would be much better if you wrapped the meat with two t-leaves while you cook it. T-leaves can be brought from home and kept in the freezer for 6-8 months and still be good for this purpose.
Cut pork butt into small pieces so they can cook faster.
UPDATED March 2002
Lomi Lomi Salmon
Ingredients:
1/2 lb. salted salmon
5 large over ripe tomatoes
2 Maui or Vidalia onions
1 bunch green onions
For 500:
20 lbs. Salted salmon
4 x 25 lb. Cases of large over ripe tomatoes
35 lbs maui or Vidalia onions (or sweet onions)
30 bunches green onions
Cut the skin off the salmon and soak whole piece in water for two hours. Change water several times. After soaking you could shred the meat off with a fork which this is the easiest method, or you could slice it into small pieces.
Skin tomatoes by dipping them into boiling water for one minute. The skin will slide right off, if they are left in the water too long they will cook and be very mushy. Slice vertically into four of six pieces and get all the seeds out with your fingers. Slice the tomatoes into small pieces (1/4" squares). Cut all the onions into small pieces.
Look at the four piles of ingredients, they should be equal in mass, if the onion is hot, then mix in less onion. Mix everything well, lomi lomi with your hands to get the the full effect.
Keep it in the refrigerator at least four hours before eating, the tomatoes will let out alot of water. Do not add ice cubes before you serve it, this is a common mistake done at most lu'aus.
UPDATED March 2002
Somen salad
Ingredients:
1 pkg (9 oz) somen
¼ cup sugar
1 cup vegetable broth
¼ cup soy sauce
¼ cup vinegar
2 Tablespoons sesame oil
½ pkg (7 oz size) kamaboko slivered
1 small cucumber
2 cups shredded lettuce
Ingredients for 500:
40 cucumbers
10 heads of iceberg lettuce
1 gallon white vinegar
1 x 16.9 oz. Bottle of soy sauce
2 x 15 oz. Bottles of sesame oil
5 boxes of vegetables bouillon cubes
1 x 5 lb. Bag of sugar
30 packages of kamaboko
20 lbs of somen noodles
(sauce just gotta taste test)
Cook noodles according to package directions (do not overcook; check often for doneness and drain and rinse as soon as you take it off; doing 2 packages at once never worked for me--I always overcooked when I did that) Rinse and drain. Chill. In a saucepan, combine sugar, broth, soy sauce, vinegar, and oil. Bring to a boil; lower heat and simmer for 5 minutes. Chill. To serve, place somen on a large platter. (I put it in small mounds on the platter for easy serving.) Garnish with remaining ingredients. (I've seen people putting different garnishes such as fried egg etc.) Serve with broth mixture. Makes 6 to 8 servings.
UPDATED March 2002
Teriyaki Beef
Ingredients:
1/3 cup sugar
2 cups shoyu
1 cup white wine (something sweet, white zinfindel)
1 inch ginger (at least, lots is good, peeled and grated)
2 cloves garlic
For 500:
120 lbs beef flap
1 x 5 lbs. of peeled garlic
2 gallons of soy sauce
10 ginger roots
1 x 5 lb. Bag of sugar
White wine
Whisk ingredients until sugar is dissolved, add thinly sliced beef and let soak at least 5 hours; overnight and the whole next day is best. When BBQ-ing flip beef frequently, every other flip you should re-dip beef in the sauce. This sauce has so much sugar that the beef will catch on fire easily, or at least the outside will burn quickly. Also, the fire should be considerably cooler than a fire you would cook a steak on. Chicken should take about 20- 30 minutes of slow cooking or it will be burnt on the outside and raw on the inside. In oven cook at 375 covered with foil for 30 minutes, then uncovered for thirty more minutes.
UPDATED April 2001
Banana Lumpia
Ingredients for 500:
6 x 2 lbs. Bags of brown sugar
4 bottles of cinnamon
200 bananas
600 wraps
Mix cinnamon and brown sugar together. Cut banana in half and then lengthwise. Coat banana with cinnamon-sugar mixture. Place banana in egg wrap and wrap. Use water to seal. Fry at 325.
UPDATED April 2001
Coconut Cake
Ingredients for 500:
15 x 7 oz. Bags of coconut flakes
15 x 15 oz. Cans of white frosting
18 x 18.25 oz. Boxes of white cake mix
Follow directions on box. Add frosting and coconut flakes.
UPDATED April 2001
Rice
Ingredients for 500:
3 x 20 lbs. Bags of white rice (preferably short grain)
Wash rice. Cook rice in rice cooker.
UPDATED March 2002
Fruit Punch
3~4 bags per water cooler
UPDATED March 2002