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Ingredients:

• 12 Ti leaves or 1 package of banana leaves cut into 4 inch strips width ways
• 45-50 taro leaves
• 1 ½ -2 lbs chicken
• 1 lb mahi-mahi or butterfish
• Hawaiian or kosher salt
• Liquid smoke

Directions:

1. Cut chicken and fish into 1 inch cubes.
2. Salt the fish, and salt and liquid smoke the chicken. Stack 8 to 10 taro leaves. Divide pork and fish into 6 portions and place a portion of each into the center of top taro leaf. Wrap leaves around fish and chicken.
3. Take 2 ti leaves or 2 banana strips and lay them across each other forming an “x”. Take the fish and chicken bundle and place it in the middle of the leaves. Wrap the bundle with the leaves and tie securely with string. Place lau laus in a steamer and steam for 4 hours.

Serves 6

Recipe Submitted by: Melanie Terry

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Ingredients:

• 1 ½ lbs ground beef
• 1 lb ground pork
• ¾ lb bean sprouts
• 1 ½ grated carrots
• 1 onion chopped.
• 3-4 cloves garlic minced
• 3 tbsp oyster sauce
• Garlic salt and pepper to taste
• 50 lumpia wrappers
• Eggs to moisten and seal lumpia wrappers

Directions:

1. Brown beef and pork drain of excess grease.
2. Add next 6 ingredients and sauté until meat is cooked. Cool the filling.
3. Place 2 tbsp of lumpia filling about 2 inches from nearest edge of wrapper. Fold edge of wrapper over filling. Fold left and right sides toward center to enclose filling in envelope fashion. Roll towards open end. Moisten edge with egg and seal.
4. Heat enough oil to deep-fry lumpia to 365? F. Deep-fry 2-3 minutes or until golden.
5. Drain on paper towels and serve.

Makes 50 lumpia or 15 servings

Recipe Submitted by: Melanie Terry

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A Hawaiian Coconut Pudding

Ingredients:

• 2 cups coconut milk
• 1 ½ cups water
• ½ cup sugar
• 6 tbsp cornstarch

Directions:

1. Combine the wet ingredients into a bowl.
2. Combine the dry ingredients into a sauce pan.
3. Slowly whisk the wet ingredients into the dry so that there are no clumps. Cook over low heat stirring frequently. Cook until mixture comes to a boil and thickens.
4. Pour into an 8-inch pan. Chill until firm (approx. 3 hours).

Serves 20

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