Holidays the Hawaiian Way
October 25th, 2016
Liquid smoke adds a unique touch to a slowcooked pork roast.

Liquid smoke adds a unique touch to a slowcooked pork roast.

This holiday season, trade traditional recipes for delicious dishes from the islands

Pan Laulau

  • 5- to 6-pound pork shoulder roast
  • Hawaiian salt
  • 4 tablespoons liquid smoke
  • 2 packages frozen spinach

Place roast in a slow cooker and sprinkle with Hawaiian salt. Pour liquid smoke over the roast. Cook on high for 6 to 7 hours. Shred. Add spinach and cook for another hour, or until spinach is heated through.


Oven Kalua Turkey

  • 10- to 12-pound turkey, rinsed and drained
  • 12 large ti leaves, optional
  • 1/2 bottle liquid smoke
  • 1/3 cup Hawaiian salt

Wash ti leaves and remove stems. Line a large baking pan with foil and cover with ti leaves. Put turkey on leaves. Rub turkey with liquid smoke and salt on the inside and outside of turkey. Wrap turkey with remaining ti leaves and completely cover with foil.
Add a little water to the pan. Roast at 375 F for 6 hours. Shred turkey and add pan liquid to moisten the meat.


Somen Salad

  • 1 package somen noodles, broken in half and cooked according to package directions
  • 1 small head iceberg lettuce, shredded
  • 1 kamaboko (fishcake), thinly sliced and cut into thin strips
  • 1 cucumber, julienned
  • 3 eggs, beaten, fried and thinly sliced into strips
  • 1/2 cup takuwan (pickled radish), thinly sliced and cut into thin strips
  • 1/4 pound char siu (red pork) or ham, thinly sliced
  • 3 stalks green onion, finely chopped


  • 2 tablespoons sugar
  • 1 teaspoon salt, optional
  • 3 tablespoons vinegar
  • 2 tablespoons shoyu
  • 1/4 cup oil
  • Dash of sesame oil

Layer salad ingredients in a 9-by-13-inch pan. Refrigerate. Combine dressing ingredients and shake well. Serve salad with dressing on the side.


Aki’s Amazing Potato Mac Salad

  • 2 potatoes
  • 1 cup uncooked macaroni
  • 3 eggs
  • 1/4 cup relish
  • 1 1/2 cup mayonnaise
  • 1/2 cup frozen peas
  • 1 small onion, finely minced
  • Salt
  • Crab or tuna, optional

Boil potatoes; cool, peel and dice. Boil macaroni according to package instructions. Prepare peas as directed on package. Boil eggs; peel and dice. Combine potatoes, macaroni and eggs. Add mayonnaise, onion, relish and salt. Stir until well blended. Chill and serve.


Pumpkin Crunch

  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon cinnamon
  • 3 eggs
  • 1 box yellow cake mix
  • 2 cups chopped nuts
  • 2 sticks melted butter

Line a 9-by-13-inch pan with waxed paper. In a large bowl, mix the first five ingredients and pour into pan. Sprinkle with dry cake mix and top with nuts; spoon melted butter on top. Bake at
350 F for 1 hour. Cool; invert and peel off paper. Spread frosting on top.


  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup Cool Whip

Mix together first two ingredients. Fold in Cool Whip.


Layered Manju

  • 1 egg, beaten
  • 1 pound butter
  • 5 cups flour
  • ½ cup sugar
  • ¼ teaspoon salt
  • ¾ cup condensed milk
  • 2 to 3 cans an (bean paste)

Beat egg and set aside. Cream butter. Mix dry ingredients; add to butter, alternating with milk. Divide dough in half. Spread half of the dough into a 9-by-13-inch pan. Spread an over dough. Spread remaining dough over an.

Brush egg on dough. Bake at 375 F for 40 to 45 minutes.


7UP Mandarin Jell-O

  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup sugar
  • 4 packets unflavored Knox gelatin
  • 1 1/4 cups hot water
  • 1/4 cup cold water
  • 1 cup 7UP
  • 2 11-ounce cans mandarin oranges with liquid

Mix cream cheese and sugar; set aside. In another bowl, dissolve gelatin with cold water. Add hot water and stir until gelatin is clear. Add to creamed mixture. Stir in 7UP, mandarin oranges and liquid. Pour into a greased 9-by-13-inch pan and refrigerate. Cut in squares and serve.

Photos and recipes courtesy of Kaua‘i Island Electric Cooperative