Mother’s Day, Hawaiian Style

Sam Choy
By Sam Choy
Wednesday - March 19, 2008
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Show Mom how much you appreciate her by preparing the following early Hawaii-style Mother’s Day feast. Mother’s Day is May 11. This show originally aired in May 2003.


* 8 pounds pork butt
* 4 tablespoons liquid smoke
* 4 tablespoons Hawaiian salt
* 8-12 large ti leaves, ribs removed

Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch-deep slits at about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string or rib of ti leaves and wrap in foil.

Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours.

Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.


* 1 pound calamari
* 1/4 pound shrimp, 16/20 peeled and deveined
* 1/4 pound scallops
* 3 pounds luau leaves
* 1 tablespoon Hawaiian salt
* 1/2 teaspoon baking soda
* 6 tablespoons butter
* 2 medium onions, diced
* 3 cups coconut milk
* 11/2 teaspoons salt
* 1 tablespoon sugar

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 Hawaiian salt 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, calamari, shrimp and scallops in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes.

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

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