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Paradise Multimedia's Hawaiian Food & 1st Luau Since 1996, we ship freshly made Hawaiian Food from Hawaii to the mainland.


Hawaiian food cooking instructions - prepare your feast!


Char Siu Pork

preparation: Thaw in the microwave or set on your countertop. For heating, double broiler or chafing dishes with sterno flames work the best. Add a few teaspoons of water per pound of meat and steam for 15 to 20 minutes, stirring occasionally. If using a microwave, add a few teaspoons of water per pound of meat and heat for one and half minutes per pound, stirring occasionally. On the stove, add a few teaspoons of water per pound of meat and heat until warm, stirring occasionally. 45 day shelf life chilled and six months frozen.

Kalua Meats

preparation: Thaw in the microwave or set on your countertop. For heating, double broiler or chafing dishes with sterno flames work the best. Add a few teaspoons of water per pound of meat and steam for 15 to 20 minutes, stirring occasionally. If using a microwave, add a few teaspoons of water per pound of meat and heat for one and half minutes per pound, stirring occasionally. On the stove, add a few teaspoons of water per pound of meat and heat until warm, stirring occasionally. 45 day shelf life chilled and six months frozen.

Lomi Salmon

preparation: Lomi Salmon is best when served chilled. Keep refrigerated, 15 day shelf life chilled.

Lau Lau preparation: Steaming is the suggested way to reheat. Use a standard steamer, a double boiler or chafing dishes with sterno flames (these seem to work the best for large quantities) and steam for 15-20 minutes.

If you are unable to steam, place in the microwave with moistened paper towels. Heat in batches and in small increments of time. One lau lau usually takes 2-3 minutes in total. 45 day shelf life chilled and six months frozen.

Cooked Luau Leaves

preparation: Keep frozen until ready for use. To make your own lau lau or squid/chicken luau dish, simply simmer leaves in coconut milk along with your choice of meats (beef, pork, chicken or seafood) and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach. Re-freeze up to six months.

Poi

preparation: To soften frozen poi, add water as directed on the outside of the bag (one cup per pound). Place in microwave and stir every minute or place container in double broiler over stove top. Use a blender, smoothie maker or hand-held mixer to mash out lumps and make into a paste. You may want to add a little sugar to sweeten this tart food. Poi may be frozen up to six months.




Enjoy!




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