Sam Choys Squid Luau Recipes

SQUID LUAU

Steps:

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

SQUID AND LUAU

Steps:

• Clean calamari and slice into rings; set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the 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 and calamari in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes.

CHEF SAM'S AWARD-WINNING SEAFOOD LAULAU

Steps:

• Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
• Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.

SAM'S MOI LUAU

Steps:

• Clean calamari and slice in rings, then set aside.
• Wash luau leaves, remove stems and thick veins. In a pot, boil cups water with the 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 and calamari in butter until onions are translucent. Add coconut milk, cooked luau leaves, taro, sweet potato, salt, and sugar. Simmer for 30 minutes.
• Top with Crispy Moi.
• Clean and score fish. Dust fish with cornstarch and set aside. Heat oil for shallow frying in a wok or large skillet. Fry fish about 6 to 8 minutes, turning once, until crisp and golden brown. Drain on absorbent paper. Transfer to a warm serving platter.