Summer Barbecue Recipes
Hawaiian Luau Appetizer Recipes

Featured Hawaiian Cookbook:

Sam Choy's Island Flavors

Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking.Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze.

More Hawaiian Cookbooks

BBQ Recipes | More Hawaiian Luau Recipes

Summer Party & Barbecue Planning Guide

Hawaiian Luau Party Planning Guide

Luau party supplies, luau invitations, paper goods, luau table decorations and party decorations, Luau decorating kits, Tiki torches. Excellent decorating options for anyone planning a luau wedding.

Poi

Of course poi must be included at your luau, as it's a traditional luau appetizer that always has a place of prominence on the pupu platter. Late 18th century travelers recorded in journals how taro was steamed in earth ovens lined with the leaves of banana and ti, then pounded into poi in troughs that were made from hollowed-out logs. The thick poi paste, which ranged in color from purplish red to light gray, would then be served in wooden bowls or hollow coconut shells. Today, this Hawiian food staple is no less popular a dish at any Hawaiian luau. Keep in mind that adding some sugar can make poi more palatable for those who have yet to acquire a taste for it. Leftover poi can be used to make poi pancakes, by adding 1/4 c. of poi to pancake mix that uses the equivalent of 1 1/4 c. flour. Poi can also be incorporated into many other of your favorite recipes, used to replace ingredients like sour cream or yogurt. Taro can be bought from an Asian grocery store (sometimes called dasheen).


Put cooled taro into a food processor with a little water (about a tablespoon) and process until smooth.

Add water until the poi is whatever consistency you want it to be. Thick poi, is the the consistency of pudding, and this is known as the "one-finger poi" that is preferred in Hawaii.

If you like your poi to be slightly sour, as is also preferred in Hawaii, rinse a bowl with water, and put the poi in this slightly damp bowl bowl (keeps poi from sticking). Gently cover the top of the poi with cool water. Allow the poi to sit out, covered with a clean towel, for three days.