A mound of freshly made fried rice topped with a juicy hamburger patty and an egg, covered in homemade brown gravy.

Fried Rice Loco

A one-pound laulau, kalua pig, lomi salmon, pickled onions, poi, and rice.

KANAK ATAK Plate

A delicious laulau wrapped and steamed using Grandma’s recipe.

1 lb. Laulau

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent.

Cook the Vegetables

Stir in the peas and carrots mix and cook for 2-3 minutes until heated through.

Add Peas and Carrots

Add the cooked rice to the skillet, breaking up any clumps. Pour in soy sauce, and season with salt and pepper. Mix well and cook for an additional 5 minutes, stirring occasionally. Finally, fold in the sliced green onions.

Add Rice and Season

cooked rice

vegetable oil

garlic, minced

onion, chopped

peas and carrots mix

soy sauce

green onions, sliced

salt

black pepper

Rinse 2 cups of rice under cold water until the water runs clear. Combine with 4 cups of water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until all water is absorbed.

Prepare the Rice

Wrap the laulau in ti leaves and steam for about 2-3 hours until tender. If not available, you can also cook it in a pressure cooker for about 45 minutes.

Cook Laulau

If using a whole pork shoulder, season it with Hawaiian salt and liquid smoke. Wrap in banana leaves and slow-cook in an oven or smoker at 225°F for 6-8 hours until it falls apart.

Prepare Kalua Pig

Combine diced tomatoes, green onions, and salted salmon in a bowl. Mix well and refrigerate for at least 30 minutes to let the flavors meld.

Make Lomi Salmon

Slice onions thinly and soak them in a mixture of vinegar, water, and a pinch of salt for at least 30 minutes.

Prepare Pickled Onions

On a large plate, arrange the laulau, kalua pig, lomi salmon, pickled onions, poi, and rice. Enjoy your KANAK ATAK Plate!

Serve

Laulau

Kalua Pig

Lomi Salmon

Pickled Onions

Rice

Cut the pork shoulder into cubes and season with Hawaiian salt. Mix in the butterfish.

Prepare the Filling

Take a taro leaf and place a portion of the pork and butterfish mixture in the center. Fold the leaves over the filling and wrap tightly. Repeat with remaining leaves and filling.

Wrap the Laulau

Take a ti leaf and wrap each laulau bundle securely. Tie with kitchen twine or use a strip of ti leaf to secure.

Wrap in Ti Leaves

Place the wrapped laulau bundles in a steamer basket. Add water to the pot and bring to a boil. Steam for about 2 hours, ensuring the water does not evaporate completely.

Fried Rice Loco

Kanak Atak Plate

1 Lb. Laulau