A Homemade Luau

Sam Choy
By Sam Choy
Wednesday - January 11, 2006
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This week Ernest Tottori, owner of Honolulu Poi Company, cooks up the following Hawaiian favorites.


* 5 to 6 pounds port butt (frozen)
* 4 to 5 bags of luau leaf (16 ounces), washed
* Hawaiian salt

Cut up pork butt to fit into crock pot. Add Hawaiian salt. Add luau leaves to top of pot; set to medium for 10-12 hours.

After 10-12 hours, pull out bones from the port butt. (Meat should be soft and tender.)

Use ladle to chop up leaves, shred meat and mix up altogether.

Keep adding leaves as it melts down and use ladle to chop up leaves.

After last batch of leaves is added, cook at least 1 hour.

Add more Hawaiian salt to taste.

“Made at Home” using Taro

Brand Bread Mix

* 1 package Taro Bread Mix
* 11/4 cups water
* 1 tablespoon sugar

Taro Filling:

* 11/4 cups poi
* 21/2 tablespoons evaporated milk
* 1/2 cup sugar
* 1/2 teaspoon vanilla
* 1/4 cup butter

For Cinnamon Sugar


* 1 teaspoon cinnamon
* 5 tablespoons sugar For Sugar Glaze:
* 3/4 cup powdered sugar
* 1 to 2 tablespoons milk

For Taro Filling:

Combine ingredients and mix well. Pour into 4-by-9-inch loaf pan and bake for 1 hour at 350 degrees. Let cool to room temperature.

For Taro Dough:

Combine Taro Bread Mix, yeast, sugar and water in bread machine. Set bread machine to dough setting and start.

When done, set dough on a floured surface and sprinkle with flour. Divide dough into three equal parts. Roll each piece into a rectangle about 4-by-8 inches.

Brush dough with a tablespoon of butter. Spread 21/2 tablespoons of taro filling over the dough, leaving a 1/2-inch margin along the edges. Then evenly sprinkle a tablespoon of cinnamon sugar mixture over the taro filling. Roll dough up tightly on long side and pinch edges to seal.

Use a knife and cut roll in half and place the two pieces cut-side up in a buttered 4-by-9-inch loaf pan. Cover the loaf pan with a cloth and let it sit in a warm place until cinnamon rolls rise halfway up the pan.

Bake for 25-30 minutes at 350 degrees.

Let cinnamon rolls cool, then cover them with the sugar glaze.

*Note: For nicer Taro Cinnamon Rolls, use 3-inch baking rings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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