Chinese Salad

Ingredients for 500: (based on Excel document summary of ingredients 2006 updated.xls) 2 gallons oriental honey-ginger salad dressing 2 gallons mandarin oranges 40 heads romaine lettuce 9 bunches green onions 2 lbs almonds 6 pack chow mein noodles Directions: Chop lettuce and mix all ingredients together except for dressing. Place dressing in separate bowls with serving spoons. Serving Utensils: Salad tongs Spoon Pan Bowl UPDATED March 2007

Mac Salad
Ingredients for 500: (based on excel document summary of ingredients 2006 updated.xls) 4 gallons mayonnaise 15 lbs macaroni elbow largest 10 tsp relish salt and pepper 5 lbs carrots 5 dozen eggs 8 lbs white onions Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 minutes or until fully cooked; drain water. Rinse with cold water and place in large bowl. Mix in chopped carrots, hard-boiled eggs (30 minutes in boiling water), and chopped onions. Add mayonnaise; mix well and place in refrigerator overnight. The next day, add more mayonnaise before serving. Serving Utensils: serving spoon foil pan UPDATED March 2007

Lomi Lomi Salmon

Ingredients: 1/2 lb. Salted, smoked salmon 5 large over ripe tomatoes 2 Maui or Vidalia onions 1 bunch green onions For 500: 12 lbs. Salted salmon 75lbs of large over ripe tomatoes 20 lbs onions 10 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 with a fork which 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 full effect. Keep it in the refrigerator at least four hours before eating, the tomatoes will let out a lot of water. Do not add ice cubes before you serve it, this is a common mistake done at most luaus. Serving utensils: serving spoon foil pan UPDATED March 2007

Rice
Ingredients for 500: 4 x 20 lbs. Bags of white rice (preferably short grain) Wash rice. Cook rice in rice cooker. Serving utensils: rice paddle foil pan UPDATED March 2007

Yams or Sweet Potatoes

Ingredients for 500: 100lbs yams/sweet potatoes (2 x 50lb bags) Chop yams into to inch discs, put in cold water and bring to a boil. Pau. Serving utensils: serving tongs foil pan UPDATED March 2007

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

Vegetarian Long Rice

Ingredients for 500: Choke Ginger (2 hands of ginger) 6 Cloves Garlic 4 lb Onions 20 bags of Long Rice (Mung Bean Noodles) Salt Black Pepper 1 tub vegetable paste 10 bunches Green Onions Peel and cut up (into pretty long slices) about a handful of ginger and a couple pieces of garlic left whole and smashed. Also add at least one big or a couple smaller onions cut into wedges. Add all these and vegetable paste to a large pot (or cook in 2 or 3 pots if it doesnt all fit), fill the pot with water halfway and add a good palm of salt and black pepper. Bring to a low boil. After about 5 minutes of boiling you can throw away excess onions and large pieces of ginger in the pot or just leave them. While youre waiting for the broth to cook, use large foil pans and soak the noodles in cold water. Cut the noodles after they soften. Cut up plenty green onions. Add the long rice and green onions to the pot with the broth and 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 if the broth came out to weak. Serving utensils: serving spoon foil pan UPDATED March 2007

Teriyaki Beef
Ingredients: for 500 75 lbs shaved beef 5 lbs minced garlic 4 gallons of reduced sodium soy sauce 4 ginger roots 7.4 lbs brown sugar 15 bunches green onions 1 gallon white cooking 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. In oven cook at 375 covered with foil for 30 minutes, then uncovered for thirty more minutes. Serving utensils: serving spoon foil pan UPDATED March 2007

Haupia
Ingredients: For 8x8 pan: 1 can (12 oz) frozen coconut milk, thawed 8 tablespoons sugar 7 tablespoons cornstarch 1 cups water For 12x10 pan: 16 oz. (2 cups) of frozen coconut milk, thawed 12 Tbsp. sugar 10.5 Tbsp. cornstarch 2.25 cups water For 500 or 25 pans: 400 oz. coconut milk 8 lb bag of sugar (315 tbsp for recipe, 8 lbs ~ 304 tbsp) 5 x 1 lb of cornstarch (280 tbsp for recipe, 1 lb ~ 56 tbsps, 5 lbs ~ 280 tbsp)

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 pan. Chill until firm. Cut into 5x6. Making haupia in small batches is pretty key. Aim to find people to man 2 stoves which will allow 8 pans to be cooking at once. UPDATED April 2005

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

Pineapple Chunks
100lbs of pineapple chunks Empty diced pineapples from can into serving pans; chill. UPDATED March 2007

Fruit Punch
3~4 bags per water cooler UPDATED March 2007 Poke For 4-8 2 lbs ahi 1 whole round onion cup green onion 1 tsp sesame seed oil 1 tsp sesame seed 1 tsp minced garlic tsp minced ginger

 cup shoyu For 500: 20-25 pounds ahi (?) 30 onions 15 cups green onion cup sesame seed oil cup sesame seed cup minced garlic 3/8 cup minced ginger 20 cups shoyu Cut ahi into inch cubes and put them into large mixing bowl. Slice round onions, green onions and add to ahi. Add all ingredients to ahi and mix well. Let stand 15 minutes. UPDATED March 2009 Shoyu Chicken 5 lbs chicken thighs 3 cloves garlic Ginger (a little) 1 cup of soy sauce 1 cup of ketchup cup white sugar For 500: 40 lbs chicken thighs 15 cloves garlic 1 cup ginger 15 cups soy sauce 15 cups ketchup 10 cups white sugar Cooking Instructions: Fill pot with enough water to cover chicken. Peel and cut ginger in half. Slice cloves in half. Boil chicken with garlic and ginger (about 30-45 minutes). Drain almost all the water from pot. Return pot to stove. Add the shoyu mixture and simmer on low for about half hour. UPDATED March 2009 Suggestions for 2010

Alternate shoyu chicken recipe (my friends moms recipe)

5lbs chicken 1 and 1/8 c. shoyu 1 and 1/2 Tablespoon honey 3/4 c. brown sugar 2 and 1/3 c. water 5 cloves of garlic crushed 2 star anise (optional) 1/3 c. green onion 1 small piece of ginger Thickening: 6 Tablespoons water 5 teaspoons cornstarch Instructions: -Combine everything except green onions, ginger, chicken and thickening ingredients -Bring to boil -Add chicken and ginger and simmer for 50 min -Combine cornstarch with the water and add -Bring to boil -Chop green onions, sprinkle over and serve

Baked Spam (taken from 2008 menu) BAKED SPAM WITH PINEAPPLE GLAZE
spam 1 medium can crushed pineapple 1/2 tsp. dry mustard 1/4 tsp. cloves, powdered form 2 tbsp. corn starch 1/2 c. brown sugar Bake 1/2 ham for 1 hour, in a 350 degree oven before applying glaze. Add remaining contents to 1 can crushed pineapple. Heat on stove, stir constantly, until glaze is thick. Before spreading glaze, cut thick skin off ham, leave small quantity of fat from ham in pan. Spread glaze evenly over ham, bake for 30 minutes. ALMOND FLOAT

Ingredients:
2 tablespoons 1 1/4 cup 3/4 cup 1 cup 1 tablespoon 1 can (16 oz) 1 can (15 oz) 8 unflavored gelatin water sugar milk almond extract peach slices lychees maraschino cherries, cut into halves

Procedure: Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch square pan and chill until firm. To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.
The BEST Butter Mochi Recipe (Kellies recipe) 1 box Mochiko Flour 2 1/4 cups Sugar 2 teaspoons Baking Powder 4 Eggs 2 cups Milk (skim or whole) 1 can Coconut Milk (13.5 oz) 1 teaspoon Vanilla Extract 1 stick Butter Preheat oven to 350F. Mix dry ingredients. Mix wet ingredients separately before mixing everything together with a mixing spoon. Bake for 1 hour. Let cool and Enjoy