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My Sugarfree Hawaiian Luau
Low Carb Hawaiian Luau!
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This page is dedicated to my Nana.
August 1898- June 1972
Kipona aloha, Nana
HAWAIIAN RECIPES:

Dips & Sauces:

Clam Dip
Avocado Dip
Curry Dip
Honolulu Dip
Sweet-n-Sour Sauce
Hawaiian Curry Sauce
Low-carb Curry Condiments
Raw Veggies & Dippers
 Appetizers:

Hookupu Lomi Salmon
Pupu Spare Ribs
Drunken Sailors
Seafood Balls
Salmon-nut Cheese Ball
Poke Aku(Hawaiian Fish)
Shrimp Poke
Salmon Macadamia Ball
Tahitian Style Fish
 Sides & Salads:

Terra's Oriental Salad
Ono Macaroni Salad
Island Creamed Spinach
Mock Rice
Main Dishes:

Merry Monarch's Marinade
Coconut Fried Shrimp
Mochiko Chicken
Hawaiian Stew
Luau Baked Fish
EZ Kalua Pork
Tofu and Pork
Maui Peppers
 Desserts:

Island Fruit Salad
Haupia Coconut Pudding
Macadamia Nut Poundcake
 Beverages:

Lime-n-Ginger Ale
New Blue Hawaii
Kona Coffee Delight
HAWAIIAN RECIPES:

Dips & Sauces:

Clam Dip
1 pkg (8 oz) cream cheese
2 cans (6 1/2 oz) minced clams w/juice
Dash Worcestershire sauce (1)
1 clove garlic, minced (1)
1 TB minced parsley (1)
1/2 tsp grated lemon peel (1)
Dash hot pepper sauce (1)
Beat clam juice and cream cheese together until smooth. Stir in remaining ingredients and chill. Serve with raw vegetables.

Avocado Dip:
8 oz diced avocado (12/6)
8 oz cream cheese softened (8)
1 TB minced onion (1)
1 TB Worcestershire sauce (1)
Mash together then whip and chill. Good with crudites.
22 carbs/6 fiber. Makes 2 cups dip.

Curry Dip:
1 cup mayonnasie (2)
2 hard boiled eggs, grated (1)
1/4 cup minced chives (.5)
4 oz shrimp or crab, minced (1)
1/2 tsp yellow curry powder (.5)
Only 5 carbs! Makes about 2 cups dip.

Honolulu Dip
1 TB mustard powder (3)
1 tsp water- make a paste w/ mustard then mix in slowly:
3 TB of soy sauce (3)
1 TSP sesame oil (1)
1/8 tsp of ginger powder
1 Pckt AS (1)
8 carbs. Makes about 1/3 cup. Serve as is or mix into 2/3 cup of whole milk plain yoghurt (6.5), sourcream (5) or mayonnaise (2).
Sweet-n-Sour Sauce
2/3 cup Hood Dairy Orange Juice 2c
1/2 c chicken stock
1 tsp pineapple flavoring, if desired
2 TB cider vinegar
1 TB Splenda or other AS
1/4 -1/2 tsp guar gum or no/Starch
couple drops of red food coloring
slice ginger
crushed garlic clove
1" square piece of bell pepper
2 tsp soy sauce Bring to a boil; then simmer for 10 mins until thickened a bit; check seasonings; strain sauce & serve. Try this over low-carb breaded fish or chicken and serve with stir fried red/green bell peppers, celery & green onion.

Hawaiian Curry Sauce:
1 cup chopped celery (4.5/2)
1 cup chopped green onion (7.5/3)
1 clove garlic minced (1)
1 TB grated ginger (1)
2 TB butter
1/2 tsp Guar Gum
1 TB dry yellow curry powder (3)
2 13 ounce cans of coconut milk (21/1)
1 chicken boullion cube (1)
1 Pckt AS (1)
Saute onion, celery, garlic and ginger in butter till very soft. Add curry powder and stir. Slowly add the coconut milk stirring gently. Sprinkle the Guar gum over the top and mix in well. Let this simmer for till it reduces a bit. Should make about 3 cups of sauce. Serve this with seafood or poultry.Total Carbs = 40 and 6 fiber 12 servings of 1/4 cup sauce = 3.33 carbs w/ .5g fiber.

Low-carb Curry Condiments:
chopped roasted nuts (macadamias-yum)
grated unsweetened coconut
crisp bacon, crumbled
chopped bell peppers (red & yellow for color)
chopped hard cooked eggs
chopped chives

Low Carb Crudites:
Pork Rinds
LowCarb Tortilla 12ths
Celery Sticks
Cucumber slices
Bell Pepper Strips
Caulifowerettes
Mushrooms
Zuchinni Sticks

 Appetizers:

Hookupu Lomi Salmon
Hookupu means "special gift", and this recipe is just that. If you can find it, substitute 1 lb rinsed and soaked salted king salmon for the canned salmon. If you can't find it, then this recipe is a special gift for when you're craving Lomi Lomi Salmon! (lomi means "massaged".)
1 16 oz can salmon
1 16 oz can stewed tomatoes, drained well (20/4)
1/2 cup chopped chives (1)
Hawaiian dip (above) (8)
29 carbs serves 4 (7.25 carbs)
or 6 as an appetizer (5 carbs)
Drain salmon and remove bones, breaking salmon gently apart with your fingers. Add the tomatoes and crush them in your fingers into smaller pieces. Serve with chives and Hawaiian dipping sauce on the side. Traditionally eaten with poi, but your fingers will do, lol!

Pupu Spare Ribs
4-5lb pork spareribs sawed in half
6 cloves garlic
2 TB minced fresh gingeroot
1 TB Hawaiian salt
1/2c soy sauce
4 TB lo carb Catsup
2 TB oyster sauce
1 TB low carb Maple Syrup
1 tsp Chinese 5-spice powder
3 TB liquid nonaspartame AS
Place ribs, garlic, ginger, and salt in a large pot. Cover ribs with water; boil and skim scum. Simmer ribs about 90 minutes. Cool and drain (reserve stock for another use). Cut into individual riblets; marinate riblets in remaing ingredients in the fridge overnight. To serve: grill or broil ribs basting with marinade. Serves a crowd. You can also set up an hibachi and let your guests grill their own pupus!

Drunken Sailors
1 lb boned chicken breasts
1 TB minced ginger (1)
2 TB soy sauce (1)
1 clove garlic, minced (1)
1 green onion cut in 1/4
3 TB Bourbon or Oke
pinch 5 Spice Powder
2 pckt Splenda or AS (2)
Bamboo Skewers, soaked
Cut chicken breasts into strips & mix with remaining ingredients, Let this marinade in the fridge overnight before cooking.When ready to grill, thread onto skewers. Grill over high heat.The whole recipe has about 5 carbs in it.

Seafood Balls
1 lb clean peeled raw shrimp (4)
1 lb raw firm boneless white fish
3 eggs (1.5)
1 clove garlic (1)
1 TB soy sauce (1)
1 tsp paprika (1)
1/8 tsp cayenne
1/4 tsp ginger (.5)
2 TB fish sauce (2)
2 TB soy flour (4)
1/2 pckt AS- non aspartame (1)
2 TB chopped cilantro
In a food processor or blender grind fish and shrimp to a paste. Empty into a bowl and add the rest of the ingredients. Mix well . Deep fry heaping TB of batter @ 375 degrees. turning once, until golden brown. Drain and serve. These are good with Hawaiian Curry sauce. 32 balls .5 carbs each.

Salmon-nut Cheese Ball
1 can (15 1/2 oz) salmon
1 pkg (8 oz) cream cheese
1 tsp grated lemon peel
1/2 tsp liquid smoke
1 tsp prepared horseradish
1 clove garlic, minced
1/4 tsp cayenne pepper or paprika
2/3 c finely chopped Macadamia Nuts
Drain and flake salmon; remove skin and bones. Beat cream cheese with lemon peel, liquid smoke, horseradish, minced garlic and cayenne pepper until light. Stir in flaked salmon. Scrape mixture into a bowl and chill covered for 2 hours. Using wet hands, form into a ball and roll in nuts. Wrap in clear plastic and chill until firm. Serves 6-8.

Poke Aku(Hawaiian Fish)
Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company
Indredients:
1 lb. aku [fish]
1/2 cup blanched and chopped limu kohu
1 tablespoon Hawaiian salt
1Hawaiian red pepper, seeded and minced
2 teaspoons ground, roasted kukui nuts
Procedure:
Cut aku into 1/2 inch cubes. Combine limu, salt, pepper and kukui nuts; add fish cubes and mix well. Chill before serving. Serves 6.

Prawn Poke
1 lb cooked med prawns
1/4 cup thinly sliced green onion
1 minced clove garlic
1 tsp toasted sesame seeds
1 tsp sesame seed oil
1 hot fresh red pepper, minced
(jalapeno will do)
Pinch Hawaiian salt
1 tsp fish sauce or soy sauce
Combine all ingredients; toss gently. Serve chilled. Makes 12 servings.

Tahitian Style Fish
2-3 lbs firm boneless white fish cut into 1 inch cubes.
2-3 cups of rocksalt
2 cups of lime juice (32 carbs)
13 ounce can of coconut milk(10.5 carbs)
1/2 c chopped chives (1 carb)
Mix the salt and fish together in a glass bowl and set in fridge for 3 hours. Then rinse fish and cover with lime juice and add about 2 TB more of rock salt. The fish must be completely covered with the lime juice. Set this back into the fridge for up to 24 hours (overnight is best). The next day, drain fish pieces from lime juice (usually you get back at least 1 cup of juice, so deduct 16 carbs) Discard used lime juice. Mix drained fish with coconut milk and chives (1 carb). Serve it forth! Total Carbs: 27.5 serves 12 (2.25 carbs)as an appetizer or 8 as a luau (3.5 carbs) dish.

Sides & Salads:

Ono Macaroni Salad
*coming soon*

Island Creamed Spinach
3 10 oz packages of chopped spinach (45/36)
Cook and drain very well- use a cheese cloth to squeeze liquid out. Then add:
1 13 ounce can coconut milk (10.5) and Salt & pepper to taste
Serve warm.Total carbs 55.5 w/ 36 fiber Serves 8. Per serving: 7 carbs w/ 4.5g fiber. Some variations add boneless cooked chicken to this dish.

Mock Steamed Rice
1/2 head of cauliflower
1 tsp salt
1 TB water
1-2 drizzles of sesame oil
or walnut oil
butter
Shred raw cauliflower in a food processor. Place in a glass bowl. Sprinkle salt, water and sesame oil over cauliflower. Dot with 2 TB of butter; cover bowl with plastic wrap and microwave on high for 4 mins- you do not want to overcook the cauliflower. Keep cauliflower covered until ready to serve. Fluff with a fork before serving; reheat in microwave for 1 mins if needed.This should be very al dente.
Main Dishes:

Merry Monarch's Marinade
Makes one pint of sauce:
1 1/2 cups soy sauce (24)
4 TB grated ginger (4)
1 lg clove garlic, minced (1)
1 Tb Splenda (1)
1 TB dry mustard (3)
4 ounces of Oke or Bourbon
Mix all together & bring to a boil. Simmer for 5 mins. Let cool, strain into a jar. Keep in fridge for up to 2 weeks. Use as a marinade for meats before grilling/broiling. <1 carb per TB.

Coconut Fried Shrimp

*coming soon*
Mochiko Chicken
1 lbs boneless chicken cut in 1" cubes
2 TB soy sauce
1 TB Sugar free Maple Syrup
1 pckt AS or Splenda
1 grn onion, minced
dash 5 spice- go easy with this strong spice mix
1 clove garlic, minced
1 tsp minced ginger
1 tsp black pepper
1 tsp sesame oil
1 tsp sesame seeds
1 egg yolk
1 TB carbsense baking mix
Fresh jug of hot peanut oil to deep fry
Mix the above together and let marinate at least 4 hours before frying in small chunks.

Hawaiian Stew
1 1/2 lbs pork cut into lg chunks
1 1/2 lbs fresh beef brisket (must be lean brisket) cut in lg chunks
1 TB lard
1 TB Hawaiian Salt
Brown meat in a thick pot. Add about 1 TB Hawaiian salt (or kosher salt) and just enough water to cover. Simmer about 1 1/2 hours or until tender. Let pot cool overnight and remove fat. Reheat and serve. Sometimes cooked luau leaves (green taro plant leaves) are added before serving. Luau leaves can be substituted with fresh spinach- add 1 lb fresh cleaned spinach leaves to the pot about 15 mins before serving. Garnish with thin slices of hot chile peppers (jalapeno works), slivered green onions or seaweed (limu). This is a very traditional Luau dish. Serves 8. 0 carbs

Luau Baked Fish
6 boneless firm white fish fillets, 6-8 oz each
6 partially cooked pieces of thick bacon Ti leaves or Romaine lettuce leaves
6 TB mayonnaise mixed with:
1 TB Hawaiian Salt
3 green onions cut into quarters
1 lime cut into 12 thin slices
Foil
Tear off 6 squares of foil. On top of a square of foil place 2 leaves. Spread about 1 TB of mayo over the leaves, then fish fillet, then bacon; sprinkle with salt. Now place a slice of lime and piece of onion over the fish and cover with 2 more leaves. Wrap the foil up around the fish like a burrito. Repeat with each fish fillet. These are now ready for the imu! (or your oven) Place in a baking dish with about 1/2 cup of water in the bottom and bake. Alternately you may steam these.

EZ Kalua Pork
I bet you don't have an imu (Hawaiian oven) dug out in your backyard so I offer this recipe.
5-6 lb bonelss pork roast
2 TB Hawaiian Salt or substitute:
2 TB rock salt +1 TB vinegar
1 TB liquid smoke
Ti leaves or Romaine lettuce for wrapping
Aluminum Foil or a roasting bag
Rub the salt, vinegar and liquid smoke into the pork . Wrap in leaves, then foil or place in roasting bag, (tied shut.) Place wrapped roast in a baking pan to bake @ 450 for 30 mins, then reduce the heat to 325 and let the roast bake for another 4-5 hours. This is VERY yummy. :)

Tofu and Pork
1 lb ground pork
2 cloves garlic (2)
1 TB minced gingerroot (2)
1/4 cup soy sauce (2)
1/4 cup water
1 TB liquid nonaspartame AS (2)
8 oz block firm tofu, crumbled
4 green onions, cut into 1 inch lengths (4)
Freeze tofu overnight; then thaw, squeeze dry and crumble. Brown pork ; add soy sauce, water, garlic and ginger. Let liquids reduce a bit then stir in crumbled tofu. Simmer for 5 mins. Stir in green onion and serve. Serves 4.
Maui Peppers
4 med bell peppers (20/6)
1/2 lb minced lean pork
4 ounces raw minced shrimp (1)
1/4 cup minced bamboo shoots (2/1)
1 minced green onion (2)
1 tsp minced ginger (.5)
1 clove garlic- you guessed it- minced (1)
2 TB soy sauce (2)
2 TB bourbon
1/2 pckt AS (1)
Slice peppers in half length-wise. Clean & seed. Mix the meat and spices together and stuff each half pepper with meat mixture. Heat: 2 TB oil of oil in a skillet to med-hi and add stuffed pepper meat side down. Fry about 5 min covered or until browned nicely then add: 1 TB soy sauce (1) and 1/3 cup broth. Cover pan tightly and let peppers steam about 15 mins. Then carefuly turn peppers over and cook uncovered about 5 more minutes. Total carbs: 30.5 w/ 7 fiber or per serving (8) 3.75 carbs and 1g fiber.
Desserts:

Island Fruit Salad
Fruit
Well, here's the part you all knew was coming: Fruit. Wouldn't be Hawaiian without fruit... or would it? You won't find any pineapple recipes here; as one kamaaina put it, "Nobody grows pineapples for pleasure."
Here is a list of prefered Hawaiian fruits:
Papaya 1/2 cup = 7/1.5
Guava 1/2 cup = 10/4.5
Carambola (starfruit) 1 med = 10/3.5
Lime (1) 2" diameter = 7/2
Avocado (1) 8 ounce = 12/5
Mulberries 1/2 cup = 7/1
Watermelon 1/2 = 5.5/.5

Fruit Salad for Four
1/2 cup cubed papaya (7/1)
1 star fruit sliced thinly (10/3.5)
1 cup watermelon cubed (11/1)
2 TB fresh lime juice (3)
1 avocado quartered, peeled (12/5)
lettuce leaves sprig of mint
1/3 cup sourcream (2.5)
1 pckt AS (1)
dash of ginger powder
46.5 carbs with 10.5 g fiber. 4 servings: 11.5 carbs w/ 2.5 fiber. Mix together papaya, starfruit, watermelon and lime juice. Place an avocado quarter on a bed of lettuce. Then divide fruit over each one. Mix the sour cream, AS and ginger together, and top each salad with this sauce and a small sprig of mint.

Macadamia Nut Poundcake
*coming soon*
 Beverages:

Lime-n-Ginger Ale
I have been making home made fruit-sodas for a long time. Gingerale and rootbeer, too. It's pretty simple to do. Atkin's wife also has a recipe for a low carb ginger-syrup in her cookbook. This is my method:
1 cup chopped fresh ginger root (14.5)
2 TB fresh lime juice (3)
1 cup of water
Bring these to a boil in a non-reactive pot. Let simmer for about 10 mins, let cool then strain the ginger-liquid through a cheese cloth, squeezing well. Keep in a glass jar in your refrigerator. This makes about 1 1/4 cups of syrup (10 ounces). and has about 17.5 carbs- although I feel you should deduct about 7.5 carbs because you actually throw away the ginger itself. So I consider it 10 carbs at this point. Use one ounce to 7 ounces of seltzer water and add AS to taste. With Equal an 8 ounce glass is 2 carbs.

New Blue Hawaii
*coming soon*

Kona Coffee Delight
*coming soon*
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