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Cook Talk

Luau
Sappy
04/20/13
I am trying to decide what to do about planning a luau for about 150 people but I have no idea where to start. I need something fun, inexpensive, and easy to prepare. Have any good ideas? Thanks
ellen
04/21/13
For an Hawaiian themed buffet, you have a lot of great choices.

For appetizers, a tropical fruittray (see the tropical fruit tray for 100 on the fruit tray page) and Spam sushi- no kidding, Spam is a favorite meat on the Islands- see recipe and discussion here:
www.spam.com/recipes/SPAM-Musubi/?utm_source=google&utm_medium=cpc&utm_campaign=Branded-spam-musubi&utm_term=spam%20sushi&matchtype=p&network=g&device=c&position=1t1&placement=

And if you put "spam sushi" in a google search you will get lots of help.

Meats? Roast pork, some kind of baked or grilled fish, Chicken Char Siu. If going cold, a chicken salad, or Ellen's Asian Noodle salad
www.ellenskitchen.com/bigpots/plan/salads1100.html

Rice- almond pilaf, coconut rice or fried
Grilled sweet potato fingers with a pineapple or curry dip

Veggies
a tropical cabbage salad
Papaya and avocado or mango salad
kimchi

Desserts
Pineapple upside down cake
Fruit sherbet with lemon bars or tropical fruit

Beverages
Fruit punch
A tropical cocktail or alcohol punch

If this saves you time trouble or money, please consider a donation, maybe a dime per person, to support the site.

mau
06/21/13
I want to make coconut rice in the oven for a luau. what kind of rice would work best--and how much for 100 any good fool proof recipes

Thanks

ellen
06/22/13
This is a great idea.
You want jasmine rice and real coconut milk, not lite, not water. Some people make it sweetened, choices are in the recipe.

This recipe makes a lot of rice, because this is usually served by the plateful.

24- 14 ounce cans (10 1/2 quarts) coconut milk

2 gallons water

1/2 cup and 1 teaspoon sugar

2-3 tablespoons salt

37 cups uncooked jasmine rice (that's about 16 pounds)

3-5 cups coconut; usually unsweetened baking coconut, but some people prefer sweetened

Coconut note: Some people like to garnish with toasted coconut. Take 1 cup of the coconut, in a frying pan over medium-high heat and stir ("dry fry") until light golden brown. Set aside. Otherwise, put it all in the rice.

Preheat the oven to 350 degrees F. Select your large roaster pans, remembering that the rice will more than double in size.

Rub oil over the bottom and sides of the roaster pans you will be using, to help prevent sticking. You will also need a tight-fitting lid or foil to cover.

Rinse the rice until the water runs clear. You can lightly saute the rice before steaming, but most recipes don't.

Combine the coconut milk, water, salt, and sugar and rice. Bring to a boil.

Bake covered for about 40 minutes, until rice is tender and fluffy.

Then let steam, covered, off the heat, another 10 minutes or so. When fully cooked, traditionally, it is just a bit sticky.

Gently fluff (chopsticks, fork) before serving. Stir any floating coconut back into the rice. Taste-test it for salt, adding a little more at a time until desired flavor is achieved.

LEFTOVER note; leftover coconut rice makes truly delicious rice pudding, and can also be frozen and reheated.

Here are some additions to play around with if you want to jazz up the flavor:
chili flakes and grated lime
fresh thinly sliced (or minced) garlic,
freshly grated (or powdered) ginger,
thinly sliced fried shallots,
diced roasted red peppers,
chopped fresh (or dried) parsley,
a few tablespoons turmeric, (gold color)
or lemongrass.

If this saves you time trouble or money, please consider a donation, maybe a dime per person, to support the site.

mau
06/22/13
Thank You--sounds great

I'm also serving asian noodle salad -18 # of noodles and 20# of sweet potato salad as well as about 40# of Banana Leaf smoked pork 20 # of thai roasted salmon and 15# of pineapple shrimp as well as 10# of stir fry veg and a salad .The # has gone up to135
What do you think of these quantities --do you think 10# of rice will be enough? These are big eaters I want to have enough
Thanks again
I am donating --you are a grey help

ellen
06/22/13
At 135, you will run out of shrimp and salmon- you need 1 pound per 5 at a minimum.
I usually make about 30 pounds noodle salad as aside for 100, that would be plenty for the expanded crowd.
I would make the full amount of rice- it is not expensive, and is a great filler.
I make at least 22 pounds veggies per 100.
Check the plan for 100, make green salad for 100.

Fruit trays with plenty of melon and some pineapple would be ideal with this menu- see th fruit tray page.

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