Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: July 10, 1999
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.
Lomi Lomi Salmon
3 ea Tomatoes, diced
3 oz Salt Salmon, pre-soaked
3 oz Red Onion, minced
3 oz Green Onion, chopped
1/2 lb Fresh Ahi, diced
2 balls Limo Kohu
Combine all ingredients in a large bowl and toss together. Place evenly tossed mixture in a serving dish and top with a few t-leaves for presentation if desired.
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