Remove the skin and bones from salmon, then fine chop. In a non-reactive bowl, soak salmon in ice and salt, for about two hours. Rinse well, then add tomatoes and scallions. Just before serving, add the ginger and lime juice, with salt and pepper to taste.
Hawaiian Appetizers: Squid Luau Greens
· 2 pounds calamari (squid) · 3 pounds luau leaves* see note · 1 teaspoon Hawaiian salt · 1/2 teaspoon baking soda · 6 tablespoons butter · 2 medium onions, diced · 3 cups coconut milk · 1 1/2 teaspoon salt ·1 tablespoon sugar -Note: leaves of the taro plant
Clean calamari and slice in rings, then set aside.
Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt ('alaea) and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid.
Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes.
Hawaiian Cookbook Collection
Asian to Hawaii Influence: Chicken Long Rice
There are many tasty Asian additions to "Local Kine" Hawaiian Cuisine. Chicken Long Rice happens to be one of them, and you can almost always find this dish at EVERY luau. This makes a great appetizer if you are planning to have a "pupu" style chow before the main dish. I've seen it placed in a small brulee bowl, alongside cocktail shrimp, crab rangoons, and chicken katsu on a large tray with a cut ti leaf underneath food items for decor, garnished with the mainstay purple orchid flower.
· 3 pounds boneless, skinless chicken cut into small pieces or strips · 6 tablespoons soy sauce · 1 tablespoon sesame oil · 2 tablespoons minced fresh ginger · 3 cloves garlic, minced · 1½ teaspoons sugar · dash pepper · 2 tablespoons vegetable oil · 6-8 oz. sliced mushrooms · 2-4 chopped green onions · 10 oz. long rice (cellophane noodles) · 8 oz chicken broth
Preparation:Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.
Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)
Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.
Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.
Hawaiian Appetizer: Hawaiian Chicken
· 1 1/2 pounds boneless, skinless chicken breast halves · 18 (10-inch) bamboo skewers* · 1/2 cup bottled teriyaki 1/2 cup bottled teriyaki marinade with added honey and pineapple* * · 2 tsp. minced fresh ginger root · 1 1/2 tsp. sesame oil · 1 clove garlic, pressed · 2 tbs. toasted sesame seeds · * Soak bamboo skewers in water 30 minutes to prevent burning.
* * * Lowrey's Teriyake Marinade works well. Just add a 2 tbs of honey and 1/4 cup pineapple juice
Preparation:Cut chicken into strips about 1 inch wide. Thread chicken onto skewers. In a bowl combine the teriyake marinade, honey, pineapple juice, ginger, sesame oil and garlic. Brush this mixture onto all sides of the chicken. Grill skewers 4 to 5 inches from hot coals or on gas grill, 8 to 10 minutes or until chicken is no longer pink in center, turning skewers over once and brushing with remaining glaze. (Or broil skewers 6 to 8 minutes, or until chicken is no longer pink in center, turning over once and brushing with remaining glaze). Sprinkle both sides of skewers thoroughly with sesame seed. Makes 6 appetizer servings.