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Brok’ da mout recipes

Chef Raymond Mokiao from the Polynesian Cultural Center shares some Hawaiian recipes that you can make in your own kitchen.
/ Source: TODAY

If you’ve traveled to Hawaii, chances are you’ve attended an authentic Hawaiian luau and eaten one of their huge buffet-style meals. Well, you don’t have to travel all the way to the Aloha state to enjoy hawaiian food. Chef Raymond Mokiao from the Polynesian Cultural Center shares some Hawaiian recipes that you can make in your own kitchen. Check them out here:


Yield: 4 servings


4 whole tomatoes

1/2 pound green onions

1/2 piece round onions

1/2 pounds diced Salmon


Core and rinse tomatoes; slice tomatoes in 4’s; using diced cutter place 1 tomato slice and hand push cutter; place in large 12” plastic bowl. Or you may cut tomatoes into small diced forms with a knife. Repeat same procedure for onions. Cut green onion thinly and add to mixture. Cut salted/non salted salmon into small diced pieces. Combine all ingredients and mix well. Cover and place in refrigerator until ready to serve.


Yield: 4 servings


5 pounds pork butt

3 tbsp. Hawaiian salt

1/2 gallon water


Defrost pork butt. Rinse pork with cold water and place in medium roasting pan. Rub Hawaiian salt on pork and add water. Cover pork with t-leaf and cover roasting pan with aluminum foil. Bake at 350 degrees for 2-3 hours or until meat is soft. Remove t-leaf, foil wrap and bone; shred meat, adding more Hawaiian salt if needed for taste.


Yield: 4 servings


2 pounds chicken thighs

l round onion, julienne cut

1 pkg. long rice

2 tbsp. chicken base

2 tbsp. ginger, crushed

2 tsp. garlic powder

2 tsp. ground ginger

½ gallon water


In a pot, par boil chicken until soft; save broth for later use; run chicken under cold water, remove bone and shred chicken. In a medium bowl remove long rice from package and place in bowl. Soak long rice in hot water until soft; with scissors cut long rice in to ¾ inches. In a pot add water, chicken base, ginger, garlic powder, shredded chicken, julienne onions and seasonings; bring to a boil. Add long rice and simmer until soft.


Yield: 1- 13x9 pan


2 each 16 oz cans coconut milk

3 cups water

½ cup cornstarch

1 cup sugar


Set aside in a small bowl 2 cups of water and mix with cornstarch. In a medium stock pot, combine coconut milk, sugar and remaining water; bring to a boil on medium heat.

Pour cornstarch mixture into boiling milk and whip till mixture begins to thicken.

When mixture is smooth and thick, pour into a clean baking pan. Cool to room temperature then chill in refrigerator until ready to serve. Cut into 1-inch squares. Place on serving tray lined with t-leaf.



2 pounds sweet potatoes

3 tbsp. vegetable oil


Wash sweet potatoes and place on baking pan. Bake at 350 degrees for 25-35 minutes or till soft. Remove from oven and set aside to cool. Brush oil on cooked potatoes. Cut into bite sizes about 1/4 inch cut. Place on a serving tray and serve.


Yield: 1-12”bowl


1 bag (16 oz) fresh Poi



Place poi in large mixing bowl. Mix by hand, adding a little water at a time. Continue mixing, adding water to desired consistency. Store in refrigerator add thin layer of water over the poi to prevent drying. Poi maybe served cold or warm.

Other procedures:

If poi is hard, place poi bag and water in a medium pot. Bring to a boil and simmer until poi is soft. Remove poi bag and set aside till bag is cool. In a medium mixing bowl, remove poi from bag and add water little at a time. Follow procedures 3 through 5 in above recipe.


Yield: 1-13x9 baking pan


1 1/3 cups warm water (90 degrees)

1 egg

1 cup poi

1/2 cup whirl or melted butter

1 tsp. purple food coloring

1 cup sugar

2 pounds flour

1/4 tsp. salt

2 1/2 tsp. yeast


In mixing bowl combine egg, whirl or butter, food coloring, poi and water. In a separate bowl combine sugar, salt, yeast; mix well. Add dry ingredients to wet ingredients.

Using a mixer on speed 2 with a dough hook mix all ingredients. Then add flour; mix batter till dough is at a smooth texture. Remove from mixing bowl and place on flour table top; scale 3 oz. dough and roll into ball size. Line baking pan with aluminum foil and line taro balls 3x4. Set a side to rise for 15-20 minutes. Bake 200 degrees for 20 minutes.

For the past 20 years, Raymond Mokiao has been lending his authentic luau expertise to the Polynesian Cultural Center, where he oversees the 110 employees working at the two luau venues: Aloha, the newest luau venue meaning love, and Ohana, meaning family.