Pipikaula Ribs

Opihi

Tripe Stew

Long Rice Chicken

Macaroni Salad

Pipikaula Shortribs

Beef Lomi Lomi

Squid Luau

Luau Chicken

Fried Ahi

Beef Stew

Luau Squid

Laulau

Fried Butterfish Collar

Lomi Salmon

Haupia

Kalua Pig

In a small bowl whisk together kosher salt, brown sugar, black pepper, garlic powder, onion powder, and ginger powder. Add soy sauce, liquid smoke and 2 tablespoons water and stir until sugar dissolves and mixture is a paste-thin consistency. This creates a salty-sweet, slightly smoky Pipikaula-style marinade/rub.

Make the rub and marinade

Pat the beef ribs dry with paper towels. If ribs are very thick, trim excess fat so marinade can penetrate. Score the meat lightly on the surface (do not cut through) to help absorption.

Prepare the ribs

Rub the marinade mixture all over the ribs, pressing into the meat so the sugar and salt adhere. Place ribs in a shallow dish or resealable bag, cover, and refrigerate for at least 4 hours and up to 24 hours for best flavor. If short on time, allow at least 1 hour at cool room temperature (not over 90 minutes).

Marinate

Remove ribs from refrigerator 30–45 minutes before cooking to take the chill off. Pat lightly again if there is pooled liquid; reserve marinade for basting if desired (see glaze).

Bring to room temperature

For authentic pipikaula char, set up a charcoal or gas grill for two-zone cooking (one side medium-high direct heat, other side indirect). Alternatively preheat oven to 300°F (150°C) and prepare a sheet pan with a wire rack.

Prepare grill or oven

If grilling: place ribs over direct medium-high heat for 2–3 minutes per side to develop a deep brown crust and slight char—watch carefully to avoid flare-ups. Move ribs to indirect heat, bone side down, cover and cook 20–30 minutes until internal temperature reads about 125–135°F for medium-rare to medium, or longer to desired doneness. If oven-roasting: place ribs on the rack and roast at 300°F for 45–60 minutes until internal temperature reaches 125–135°F for medium-rare to medium.

Sear (if using grill) or roast

For fall-apart texture, after searing, wrap ribs loosely in foil with a tablespoon of water and transfer to a 275°F oven or indirect grill. Cook 1–1.5 hours more until meat is tender and reaches 190–200°F for pull-apart ribs. This produces a different, braised-style pipikaula.

Finish low and slow (optional for very tender ribs)

While ribs finish cooking, combine 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon water in a small saucepan. Warm over low heat until sugar dissolves, then whisk in the butter until glossy. Keep warm.

Make glaze

In the last 5 minutes of cooking, brush the glaze over both sides of the ribs and place back over indirect heat (or under the broiler briefly) to set the glaze and create a shiny, caramelized finish. Turn once and glaze a second time if desired.

Glaze the ribs

Remove ribs from heat and let rest on a cutting board 8–10 minutes (longer if cooked to higher internal temps). Slice between the bones (for flanken short ribs) or into individual ribs. Resting lets juices redistribute and glaze set.

Rest and slice

Arrange ribs on a platter, sprinkle with sliced green onions and toasted sesame seeds if using. Serve with lemon or lime wedges for bright acidity. Pipikaula is traditionally eaten as a snack or appetizer with poi or rice—serve hot or at room temperature.

Garnish and serve

kosher salt

brown sugar (packed)

black pepper, freshly ground

garlic powder

onion powder

ginger powder (or 1 tsp fresh grated)

liquid smoke (hickory or mesquite) or substitute soy sauce

soy sauce (or tamari)

water

beef short ribs (flanken-style or English-cut flanken cut across the bones), well trimmed

brown sugar

soy sauce

rice vinegar (or apple cider vinegar)

butter, unsalted

green onions, thinly sliced

toasted sesame seeds (optional)

lemon or lime wedges

Rinse the opihi under cold running water to remove sand and grit. Using a stiff brush or the back of a knife, scrub the exterior shells to remove encrustations. Keep shells intact; do not pry them off.

Clean the opihi

To make removing the meat easier after cooking, insert a thin paring knife or the tip of a spoon between the rim of the shell and the flesh, gently freeing the internal muscle from the shell on one side but leave the shell attached. Do not remove the meat yet.

Loosen the muscle

Lightly sprinkle the exposed top of each opihi with sea salt and a little freshly ground black pepper. If you plan to steam or bake instead of grilling, you can add a drop of soy sauce on top of each shell now (do not oversoak).

Season

Preheat a grill to medium-high (about 400°F / 200°C) or set an oven broiler on high and position the rack 6–8 inches under the heat. Brush the grill grates with oil so shells won't stick.

Prepare the grill or broiler

Place the opihi on the grill or a foil-lined baking sheet with the opening up so juices collect in the shell. Brush each with a very light coat of oil or melted butter and sprinkle the optional chopped garlic over them if using. Grill or broil for 2–3 minutes until the flesh tightens and juices bubble. Do not overcook — opihi become tough quickly.

Cook the opihi

Remove from heat. Using a small fork or spoon, pry the meat completely free from the shell and transfer to a serving plate. Serve immediately with soy sauce on the side and lemon or calamansi wedges. Garnish with chopped parsley or ʻuala if desired.

Finish and serve

If you prefer to steam, place opihi in a single layer in a steamer basket over boiling water, cover and steam 3–4 minutes until the flesh tightens. Then season and serve as above.

Alternative: Steam

fresh opihi (limpet), scrubbed with shells intact

sea salt

freshly ground black pepper

soy sauce (for serving)

fresh lemon or calamansi wedges (for serving)

neutral oil (canola or vegetable) or melted butter

finely chopped garlic (optional)

chopped fresh parsley or ʻuala (optional garnish)

Rinse the tripe under cold running water. Trim away any thick fat or tough connective tissue and cut into 2–3 cm wide strips. Place trimmed tripe in a large pot.

Rinse and trim

Cover the tripe with 2 L cold water, add 1 tsp salt, 2 bay leaves and 1 tbs whole black peppercorns. Bring to a vigorous boil, then reduce heat and simmer for 15 minutes. This parboil removes impurities. Drain the tripe and discard the cooking water. Rinse the pot and the tripe under cold water.

Parboil to clean

Return the drained tripe to the cleaned pot and cover with fresh water (about 2 L). Add the 2 bay leaves and remaining peppercorns. Bring to a simmer, cover partially, and simmer gently until the tripe is very tender — about 1½ to 2 hours. Check for tenderness at 1 hour: tripe should be soft but slightly chewy, not rubbery. When tender, remove the tripe, reserve 500 ml of the cooking liquid (strained) and discard the rest. Cut the cooked tripe into bite-sized pieces if still in long strips.

Long simmer

While the tripe is simmering (or once it’s removed), heat 3 tbs olive oil in a heavy wide pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, diced red bell pepper, carrot and celery and cook another 6 minutes until vegetables soften and begin to brown lightly.

Stir in the 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. If using wine, add 120 ml white wine now and simmer 2–3 minutes until reduced by half. Add the crushed tomatoes, 500 ml stock, smoked paprika, ground cumin, dried oregano, additional bay leaf, salt and black pepper. Stir to combine and bring to a gentle simmer.

Add the reserved 500 ml tripe cooking liquid to the pot, taste and adjust liquid so sauce is slightly soupy (add a little water or stock if necessary). Return the cut tripe pieces to the pot. Cover and simmer gently for 40–60 minutes so flavors meld and tripe becomes very tender. Stir occasionally and skim any foam or excess fat from the surface.

About 25 minutes before the end of cooking, add the potato cubes to the stew so they cook through but don’t disintegrate (timing depends on potato size). With 10 minutes remaining, stir in the white beans to heat through and absorb flavor.

When potatoes are tender and stew has thickened slightly, remove and discard the bay leaf. Stir in chopped parsley, optional lemon juice and optional red pepper flakes. Adjust salt and pepper to taste.

Serve the tripe stew hot, garnished with extra parsley and with crusty bread or steamed rice. Leftovers improve after a day; refrigerate up to 3 days or freeze for up to 2 months.

beef tripe (cleaned, honeycomb or blanket)

bay leaves

whole black peppercorns

salt (for parboil)

olive oil

yellow onion (medium), finely chopped

garlic cloves, minced

red bell pepper, seeded and diced

carrot, peeled and diced

celery stalk, diced

tomato paste

canned crushed tomatoes

dry white wine (optional)

beef or chicken stock

smoked paprika

ground cumin

dried oregano

bay leaf (additional)

salt

potatoes, peeled and cut into 2 cm cubes

white beans (cooked or canned, drained)

fresh parsley, chopped

fresh lemon juice (optional)

red pepper flakes (optional)

Place bone-in chicken thighs, water, chicken stock, smashed ginger, peppercorns, and 1 tsp kosher salt into a medium pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a spoon. Simmer uncovered for 20–25 minutes, until chicken is cooked through (internal temp ~165°F / 74°C).

Simmer chicken to make broth

Remove the chicken to a plate. Set the pot aside with the broth; keep it at a very low simmer. When the chicken is cool enough to handle, remove bones and discard. Shred or cut the chicken into bite-sized pieces and set aside.

Place the dry long rice (mung bean thread) in a large heatproof bowl. Pour 2 cups of the hot broth (or very hot water) over the noodles and let them soak for 4–6 minutes until pliable but slightly underdone. Drain and cut the noodles into 6–8 inch lengths with scissors if desired. Reserve soaking liquid.

Soak or hydrate long rice

In a medium skillet or wide pot, heat 1 tbsp vegetable oil over medium heat. Add minced garlic and the chopped onion and sauté for 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.

Add soy sauce, oyster sauce, fish sauce, sesame oil, and white pepper to the pan and stir to combine with the aromatics for about 30 seconds.

Pour 3 cups of the reserved chicken broth from the pot into the skillet with the aromatics and sauces. Bring to a simmer. Taste and adjust seasoning with up to 1/2 tsp more salt if needed.

Add the soaked and drained long rice to the simmering broth. Gently stir to submerge the noodles. Cook for 3–5 minutes, stirring occasionally, until the noodles are fully translucent and tender and have absorbed some broth.

Stir in the shredded chicken, julienned carrot, and chopped baby bok choy or napa cabbage. Simmer 2–3 more minutes until the vegetables are just tender and chicken is heated through.

Taste and adjust final seasonings — add a splash more soy sauce or fish sauce if desired, and a pinch more white pepper. Remove from heat.

Stir in sliced scallions (reserve a few for garnish) and cilantro if using. Drizzle with a little additional sesame oil for aroma.

Serve the Long Rice hot in bowls with lime wedges on the side for squeezing over each portion.

bone-in chicken thighs (skin removed)

low-sodium chicken stock

black peppercorns

ginger (fresh, smashed)

dry long rice (mung bean thread/vermicelli)

garlic cloves (minced)

onion (small, finely chopped)

oyster sauce

fish sauce

sesame oil

vegetable oil (or neutral oil)

white pepper

scallions (green onions), sliced

carrot (julienned) or matchstick

baby bok choy or napa cabbage (optional, chopped)

fresh cilantro (optional, chopped)

lime wedges

Bring a large pot of salted water to a rolling boil. Add 3 cups elbow macaroni and cook according to package directions until just tender (about 8–10 minutes) for slightly firm pasta. Stir occasionally to prevent sticking.

Cook pasta

Drain the pasta in a colander and immediately rinse under cold running water until pasta is cool to the touch. Shake off excess water and transfer to a large mixing bowl. Spread slightly on the bottom of the bowl to cool fully; this prevents the dressing from thinning.

While pasta cooks, prepare hard-cooked eggs by placing eggs in a small pot, covering with cold water, bringing to a boil, then removing from heat and letting sit 10 minutes. Transfer eggs to an ice bath, peel, chop, and set aside.

Add shredded carrots, diced celery, diced red onion, thawed peas, diced pickle (or relish), chopped hard-cooked eggs and chopped parsley to the cooled pasta bowl. Toss gently to combine.

Season the combined salad base with 1 tsp freshly ground black pepper and 1 tsp kosher salt (reserve remaining salt to adjust after dressing). Toss gently to distribute.

In a separate medium bowl, whisk together 1.25 cups mayonnaise and 0.5 cup plain Greek yogurt until smooth.

Add 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp granulated sugar, 0.5 tsp paprika, 0.5 tsp celery seed, and 1 tsp fresh lemon juice. Whisk until sugar is dissolved and dressing is creamy and homogeneous.

Taste the dressing and adjust seasoning: add up to 0.5 tsp more salt or a pinch more sugar if you prefer sweeter, or another 0.5 tsp lemon juice for brightness.

Pour the dressing over the pasta and vegetable mixture. Using a large silicone spatula or wooden spoon, fold the dressing through the salad until everything is evenly coated, taking care not to break the pasta or eggs.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours (preferably 4–12 hours) to let flavors meld. Stir once more before serving and adjust salt and pepper to taste.

Serve chilled. Garnish individual servings with a sprinkle of paprika and a little extra chopped parsley, if desired.

elbow macaroni

carrots, finely shredded or grated

celery, finely diced

red onion, finely diced

frozen peas, thawed

dill pickle, small dice (or 3 tbsp sweet relish)

hard-cooked eggs, chopped

fresh parsley, chopped (optional)

mayonnaise

plain Greek yogurt (or sour cream)

apple cider vinegar

Dijon mustard

granulated sugar (or honey)

paprika

celery seed

fresh lemon juice

Pat the short ribs dry with paper towels. Trim excess silver skin or large exterior fat pieces if present. Sprinkle both sides with the 2 tsp sea salt and 1 tsp black pepper and let sit at room temperature for 15 minutes while you prepare the marinade.

Trim and season

In a medium bowl whisk together 1/2 cup light soy sauce, 2 tbsp dark soy sauce, 3 tbsp packed brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, 1 tsp sesame oil, 1 tsp chili flakes (if using) and 2 tbsp rum (if using). Stir until sugar dissolves. Add the 3 sliced green onion stalks and mix.

Make the marinade

Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, pressing to coat meat thoroughly. Seal the bag (removing excess air) or cover the dish and refrigerate 6–12 hours, ideally overnight, turning once halfway to ensure even flavor penetration.

Marinate the ribs

If you want a slightly drier, more cured pipikaula-style exterior, after removing the ribs from the marinade reserve 1/4 cup marinade and pat ribs lightly dry. Rub both sides with 1 tbsp kosher salt and 1/2 tsp ground white pepper and place on a wire rack in a shallow pan. Refrigerate uncovered for 2–4 hours. If you skip this step proceed to the next step.

Optional dry cure

Remove ribs from fridge 30–45 minutes before cooking to come to room temperature. Preheat a grill to medium-high (about 400°F / 200°C) with a two-zone setup (one hotter direct side, one cooler indirect side). If using an oven and broiler, preheat oven to 275°F (135°C) for low-and-slow start and have the broiler ready for finishing.

Bring to room temperature and prepare grill or oven

Grill method: Place ribs over indirect heat, close lid and cook 40–60 minutes until internal temperature reaches about 185°F (85°C) and meat feels tender when probed. Move to direct heat for 3–6 minutes per side to develop char, brushing with reserved marinade during the final 6–8 minutes (do not baste earlier to avoid burning sugars). Oven method: Place ribs on a wire rack over a tray and roast at 275°F (135°C) for 1.5–2 hours until tender. Finish under the broiler or in a very hot oven (450°F/230°C) for 5–8 minutes to caramelize, brushing with reserved marinade during the final minute.

Cook low and slow (two methods)

Transfer the ribs to a cutting board and tent loosely with foil. Let rest 10 minutes to reabsorb juices. Sprinkle the toasted sesame seeds, 1/2 tsp liquid smoke (or 1/2 tsp smoked paprika) if you desire more smoke flavor, and scatter the chopped cilantro/parsley. Slice between the bones into individual short rib pieces or cut into 1–1.5 inch strips depending on cut.

Rest and finish

Serve the pipikaula short ribs over steamed white rice (about 1 cup cooked rice per serving). Offer shoyu pickled cucumber or other pickles on the side and lime wedges for squeezing over the meat. Garnish with additional sliced green onion if desired.