Holiday Recipe Ideas

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Holiday Recipe Ideas

Hors d'oeuvres

Ahi Poke
1 lb. Ahi, cut in bite-size cubes
Medium Maui Onion, thinly sliced
Green Onion, sliced (to taste)
8 oz. Limu 
2 oz. toasted White Sesame Seeds
Pinch of Chili Pepper flakes
¼ tsp. Hawaiian rock salt
3 Tbsp. Shoyu ( Soy Sauce)
2 Tbsp. Sesame Oil (optional)
2 tsp. ground roasted kukui nut (optional)

 Mix all ingredients in a mixing bowl. Chill for 1 hour or more prior to serving.

Lomilomi Salmon
1½ lb. salted Salmon, skinned
5 large Tomatoes, diced
1 c. Green Onion, chopped
1 c. Maui Onion, diced
1¾ c. Water

Soak salmon in water for 2 hours, then dice. Mix salmon, tomatoes and 1/3 cup water. Knead (lomilomi) mixture till mixed well. Add onions and refrigerate for 1 hour. Add 1 cup of ice water prior to serving. 

Kamaboko Dip
1 c. Kamaboko, finely chopped 
1 Tbsp. Green Onion, chopped
¼ Mayonnaise

Combine all ingredients and chill. Add some Kim Chee if you like. 


Main Dish 

Laulau
1lb. Taro Leaves
10 Ti Leaves 
1 ½ lb. Pork
1 lb. salted Butterfish
1 Tbsp. Hawaiian rock salt
¼ lb. Pork fat
3 cloves of Garlic, crushed (optional)

Wash and remove any fibrous parts from taro leaves. Wash and remove stems of ti leaves. Equally cut butterfish, pork and pork fat into 5 parts. Lomi (massage the salf and garlic into pork. Lay 5 to 6 taro leaves on a plate. Place a piece of pork, butterfish and port fat on leaves to form a round bundle. Arrange the ti leaves to form an “X” with the stems facing out. Plase the taro leaf-wrapped bundle in the center of the “X.” Bring the ends up and tie with stems to tightly bind the bundle within the ti leaves. Repeat the procedure to make 5 Laulaus. Steam Laulaus for 4 hours, or until pork is fully cooked. Serves 5, or 1 hungry Hawaiian. 

 Chicken Laulau variation: Deboned chicken thighs may be substituted for pork. 

Sweet Sour Spareribs 
3 lb. Spareribs
6 Tbsp. Shoyu (soy sauce)
3 tsp. Cornstarch
3 tsp. Ginger, grated
2 cloves Garlic
1 Tbsp. Wine
1 c. Brown Sugar
¾ Vinegar

Wash and remove as much gristle as possible from the spareribs. Dry with towel. Cover the ribs with a paste made from shoyu, cornstarch, ginger, wine, garlic, sugar and vinegar. Let ribs soak for 10 minutes. Heat saucepan and pan-fry ribs until brown. Simmer 30 minutes till tender. 

Grilled Chicken with Pineapple-Papaya Sweet and Sour Sauce
4 oz. each chicken breasts
1 Tbsp. Salad Oil
1 c. Papaya, diced in 1/4 inch cubes
1 c. Pineapple, diced in 1/4 inch cubes
2 Tbsp. Sherry Wine

Sauce:
5 Tbsp. Catsup
1 Tbsp. Garlic, minced
4 Tbsp. Brown Sugar
2 Tbsp. Ginger, grated
3 Tbsp. Green Onion, minced
1 Tbsp. Shoyu ( Soy Sauce)
2 Tbsp. Rice Vinegar
1 Tbsp. Sesame Seed Oil
3 Tbsp. Water
1 tsp. ground black pepper
Chili pepper to taste

Grill chicken in salad oil till done. To make sauce, mix all sauce ingredients together. Bring to a boil, then simmer for 3 minutes. Thicken with cornstarch and water mixture. Mix pineapple, papaya and sherry. Add to sauce and simmer for 1 minute. Spread sauce over chicken. 

Dessert

Kahlua Cake
1 Box Yellow Cake Mix
1 Box Chocolate or Milk Chocolate instant pudding
4 Eggs
½ c. light Oil
½ c. Kahlua liqueur
½ c. rum or vodka
½ c. 7-UP

Preheat oven to 350 degrees F. Mix together all ingredients except 7-UP. Pour mixture into a Bundt pan. Fold in the 7-UP. Bake for 40 to 45 minutes or until done. Remove from pan immediately. 


Ono Carrot Cake
2 c. Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. Salt
2 c. Sugar
4 Eggs
1 c. Vegetable Oil
2 c. Carrots, grated
½ c. Nuts, chopped (optional)
2 snack boxes Raisins
1 small can crushed Pineapple
Frosting:
¼ c. Butter
1 pkg. Cream Cheese
½ box Powdered Sugar
1 tsp. Vanilla Extract
Chopped Nuts (optional)

Sift flour, baking soda, cinnamon and salt. Add remaining ingredients except frosting ingredients. Pour mixture into a 9½ X 13 inch pan. Bake at 350 degrees F. for 35 to 45 minutes, or until a knife or toothpick comes out clean. 

To make frosting, mix all frosting ingredients together. Spread on top of cooled cake. 

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