Although some lu'au menus have evolved to include sushi, teriyaki chicken, Chinese manapua buns and the ubiquitous macaroni salad, traditional food — including fare the Hawaiian people ate for centuries — is still served at most events. Check out these recipes for everything you need to know to prepare the ultimate feast:

Kalua Pork
3-4 lbs. pork butt roast
2 1/2 cups water
1 1/2 tsp liquid smoke
1/8 cup Hawaiian rock salt

This is cooked in the oven. Place pork in a roasting pan or deep casserole. Mix together water and liquid smoke, and pour over pork. Sprinkle with Hawaiian rock salt. Cover and cook at 400 degrees for 3 hours. Remove pork from pan and shred. One of our favorite cooking methods: Combine all ingredients in a crock pot and cook on low overnight or during the day for 6-8 hours. Serves 6.

Chicken Long Rice
3-4 lbs. chicken thighs
2 slices of fresh ginger, crushed (or 3 tsp. powdered ginger)
1 package long rice
4 green onions, minced
3 pinches salt

Soak long rice in water to soften. Put chicken in a large cooking pot and cover with water. Add ginger and bring to a boil; lower heat and simmer for an hour or a little longer, depending on how much chicken you cook. Meat should fall off the bones. Strain broth, discard bones and put pieces of chicken back in the broth. Add long rice and simmer until long rice absorbs about half the liquid in the pot. Season with salt and green onions. Serves 6.


Laulau
The following ingredients make 4 laulau bundles:

1/4 lb. butterfish (salmon is a decent substitute)
1 lb. pork butt roast
1 lb. spinach or chard leaves
8 ti leaves

Cut pork and fish into 4 pieces; soak fish in water for an hour. Wash ti leaves and lay 2 on a cutting board or plate. Lay 4 spinach or chard leaves across the middle of the ti leaves and place a piece of pork and fish in the center. Fold the leaves over the meat and fish, and either fold the edges of the leaves under the bundle, or tie the ends with oven ties. Steam for 3 hours. Serve the entire bundle to your guest; be sure to warn them about hot steam inside the leaves.


Lomi Lomi Salmon
8 oz. smoked salmon, chopped into small pieces
1 cup green onion, sliced
1 cup tomato, peeled and finely chopped
4 Tbsp. green pepper, finely chopped

Blend ingredients gently and chill at least 2 hours before serving. Serves 4.


Poi
Poi is a nutritious side dish made from the steamed, mashed root of the taro plant. You can purchase it fresh a few days before your lu'au, or you can make it yourself: peel the taro root, steam and mash, adding water until the consistency is like pudding. Chill. Do not let sit for longer than a day before serving.


Haupia (coconut-milk dessert)
2-3 cans of coconut
5 cups milk
1/2 cup cornstarch
1/2 cup sugar

Put aside 1/2 cup coconut. Heat milk (not quite to boiling) and in a bowl pour the hot milk over the rest of the coconut and let stand 40 minutes. Strain the mixture through a cheese cloth until all liquid has strained through (you may have to squeeze the mixture to get all liquid out). Discard coconut. In a sauce pan blend cornstarch and sugar. Stir in the strained milk. Cook on low, stirring constantly, until thick. Pour into a greased baking dish, sprinkle with the set-aside coconut, and chill until firm. Cut into squares or other shapes and serve. Serves 10.