With choice of Basa Fish OR Garlic Shrimp

New York Steak Combo

Garlic Shrimp

Seafood Platter

Hawaiian Mixed

BBQ Chicken, Teriyaki Steak, BBQ Short Rib

BBQ Mixed

Garlic Chicken

Lemon Chicken

Chicken Cutlet

Chicken Katsu

Curry Katsu

BBQ Chicken

BBQ Short Ribs

Hamburger Steak

Chili Hamburger Steak

Chili Dog Plate

Veal Cutlet

Teriyaki Steak

Loco Moco

Beef Curry

Beef Stew

New York Steak

Meat Jun

Fried Basa Fish

Grilled Ahi

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Preheat oven to 400°F (200°C) if you prefer finishing in oven; otherwise preheat a heavy skillet (cast iron ideal) over medium-high heat.

Bring steak to room temperature & preheat

Rub each steak lightly with 1 tablespoon olive oil. Mix kosher salt, black pepper and garlic powder and season both sides of each steak evenly.

Season steaks

Heat the skillet until very hot and shimmering. Add 1 tablespoon olive oil. Place steaks in the skillet and sear, undisturbed, for 2.5–3 minutes until a deep brown crust forms. Flip steaks and add 2 tablespoons butter, thyme sprigs and crushed garlic cloves. Tilt the pan and spoon the melted butter, thyme and garlic over the steaks repeatedly (basting) for 1.5–3 minutes.

Sear and baste steaks

For medium-rare, transfer skillet to the preheated oven (or reduce heat on stove) and cook an additional 4–6 minutes until an instant-read thermometer reads 125–130°F (52–54°C). For medium, cook 6–8 minutes (135°F/57°C). Remove steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing so juices redistribute.

Finish steaks to desired doneness

Choose either the Basa Fish or the Garlic Shrimp section below and follow those steps while steaks rest so everything is ready simultaneously.

Prepare the chosen protein while steaks rest

Slice steaks against the grain. Plate a steak portion with the chosen fish or shrimp, add mashed potatoes or fries and steamed vegetables if using. Spoon any pan juices from the steak over top, garnish with chopped parsley and serve with lemon wedges.

Finish and serve

Pat basa fillets dry and season both sides with the measured salt, black pepper and smoked paprika. Lightly dust both sides with the tablespoon of flour to help form a light crust.

Prepare fish

In a separate nonstick or stainless pan, heat 1 teaspoon olive oil and 1 tablespoon butter over medium heat until the butter foams. Add fillets and cook 3–4 minutes per side depending on thickness, until the exterior is golden and the fish flakes easily with a fork (internal temp about 145°F/63°C). Avoid flipping more than once.

Pan-fry fish

Transfer cooked basa to a warm plate and squeeze a lemon wedge over each fillet. If steaks finished earlier, tent fish loosely with foil for up to 5 minutes until serving.

Keep warm and serve

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Season shrimp

In a medium skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, cooking 20–30 seconds until fragrant (do not brown). Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque.

Cook garlic and shrimp

Add 2 tablespoons white wine or broth to the pan, scraping up any browned bits. Cook 30–60 seconds to reduce slightly. Stir in chopped parsley, adjust seasoning to taste, and remove from heat. Squeeze lemon over the shrimp before plating.

Deglaze and finish

Reheat or plate prepared mashed potatoes or fries and steamed vegetables. Sprinkle chopped parsley over the whole plate and place lemon wedges alongside. Serve immediately so steak remains hot and protein pairing is fresh.

New York strip steak (bone-in or boneless), 1-1.25" thick

Kosher salt

Freshly ground black pepper

Garlic powder

Olive oil

Unsalted butter

Fresh thyme sprigs

Garlic cloves (crushed)

Lemon wedges (for serving)

Basa fillets (skinless)

All-purpose flour

Smoked paprika

Salt

Black pepper

Butter (for pan-frying fish)

Olive oil (for pan-frying fish)

Large shrimp (peeled, deveined, tails on)

Garlic (minced)

Unsalted butter (for shrimp)

Olive oil (for shrimp)

Red pepper flakes

Dry white wine or low-sodium chicken broth

Flat-leaf parsley (chopped)

Mashed potatoes or fries (prepared)

Steamed vegetables (prepared)

Chopped parsley (for garnish)

Pat the shrimp dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika. If using flour for a light crust, toss shrimp with 2 tablespoons flour until lightly coated and shake off excess.

Prepare shrimp

Place a large skillet over medium-high heat. Add olive oil and let it heat until shimmering but not smoking (about 1 minute).

Heat pan

Add shrimp in a single layer (do not overcrowd — cook in two batches if needed). Sear 1.5–2 minutes on the first side until pink at the edges and golden underneath. Flip and cook an additional 30–60 seconds until just cooked through. Transfer shrimp to a plate and tent with foil.

Sear shrimp

Reduce heat to medium. Add butter to the same skillet. When butter melts, add minced garlic and minced shallot (if using). Sauté 30–45 seconds, stirring constantly, until fragrant but not browned.

Build sauce

Pour in the white wine (or chicken broth) and scrape up browned bits from the pan with a wooden spoon. Let the liquid simmer for 1–2 minutes to reduce slightly.

Deglaze

Stir in lemon juice, lemon zest, and red pepper flakes. Taste and adjust seasoning with additional salt and pepper if needed. Let the sauce bubble gently for 30 seconds so flavors combine.

Finish sauce

Return the cooked shrimp and any accumulated juices to the skillet. Toss for 30–60 seconds to coat shrimp in the sauce and warm through (do not overcook). Turn off heat and stir in chopped parsley and sliced chives/green onions.

Combine shrimp and sauce

Transfer shrimp and sauce to a serving dish. Serve immediately over buttered toasted bread, rice, or pasta so the sauce can be sopped up. Garnish with an extra pinch of parsley and a lemon wedge, if desired.

Serve

Total cook time is short — avoid overcooking shrimp to keep them tender. If making ahead, undercook shrimp by 30 seconds and finish in the sauce just before serving.

Notes

large shrimp (peeled, deveined, tails optional)

kosher salt

freshly ground black pepper

smoked paprika

all-purpose flour (for light dusting, optional)

olive oil

unsalted butter

garlic (minced, about 3-4 cloves)

shallot (finely minced, optional)

dry white wine or low-sodium chicken broth

fresh lemon juice

lemon zest

red pepper flakes

fresh parsley (finely chopped)

chive or green onion (thinly sliced, optional)

buttered toasted bread, rice, or pasta (for serving)

Pat basa fillets dry with paper towels. Season both sides with 0.5 tsp salt and 0.5 tsp black pepper. Drizzle the lemon juice evenly over fillets and let rest 5 minutes.

In a shallow bowl, whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 0.5 tsp garlic powder and a pinch of remaining salt and pepper. Lightly coat each fillet in the flour mixture, shaking off excess.

Dredge

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil shimmering, add fillets (do not overcrowd; cook in batches if needed). Cook 3–4 minutes on the first side until golden and crisp, then carefully flip and cook 2–3 minutes more until cooked through (internal temperature about 145°F / 63°C) and flakes easily. Total cook time depends on fillet thickness.

Pan-fry

Transfer fish to a warm plate. Sprinkle chopped fresh parsley over fillets and serve with lemon wedges.

Finish

If shrimp are frozen, thaw and pat dry. Season shrimp with 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp paprika.

Prep shrimp

Place 0.5 cup all-purpose flour mixed with 2 tbs cornstarch in a shallow dish. In a second dish whisk 2 beaten eggs with 2 tbs milk. In a third dish place 0.75 cup panko breadcrumbs. Coat each shrimp in flour mixture, then dip into the egg wash, then press into breadcrumbs until evenly coated. Place on a tray and repeat.

Set up breading station

Pour about 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1 to 1.5 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil; it should sizzle and brown slowly.

Heat oil

Fry shrimp in batches, careful not to overcrowd — about 3–4 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper-towel-lined plate to drain. Sprinkle a light pinch of salt over the hot shrimp.

Fry shrimp

If needed, keep cooked shrimp warm in a 200°F (95°C) oven on a tray in a single layer while frying remaining batches.

Keep warm

Place 1/2 cup tartar sauce and 1/2 cup cocktail sauce in small bowls for serving. Provide lemon wedges with both sauces.

Sauces

Arrange mixed greens or coleslaw on a large platter. Place pan-fried basa fillets on one side and fried shrimp on the other. Add french fries or roasted potatoes if using. Garnish with chopped parsley and lemon wedges. Serve sauces on the side.

Assemble platter

basa fillets

all-purpose flour

cornstarch

salt

black pepper

garlic powder

lemon juice

fresh parsley (chopped)

lemon wedges (for serving)

large shrimp (peeled, deveined, tails on)

breadcrumbs (panko preferred)

eggs (beaten)

milk

paprika

vegetable oil (for frying)

fresh lemon (optional, for serving)

tartar sauce

cocktail sauce

mixed greens or coleslaw

french fries or roasted potatoes (optional)

Cut pork shoulder into 1-1.5 inch cubes. If using salted fish, rinse and flake into bite-sized pieces. Season pork cubes with 1 tablespoon salt and minced garlic; toss to coat and let sit 15 minutes.

Prepare meats

Wash taro (luau) leaves thoroughly to remove grit. If using spinach as a substitute, blanch briefly. Wipe ti leaves clean if using for wrapping. Lightly brush taro leaves with shortening or oil to prevent sticking and to add flavor.

Prep leaves

Lay two taro leaves overlapping, shiny side down. Place 3–4 pork cubes in the center and top with a small portion (~1–2 tbsp) of flaked fish if using. Fold leaves tightly over meat forming a compact square or packet. Wrap each packet in a ti leaf (or banana leaf/parchment) and tie with kitchen twine if desired. Repeat until meat is used. You should have about 6–8 parcels.

Assemble lau lau parcels

Place parcels in a steamer basket or large pot with a rack. Add 1 cup water to the pot (not over the packets). Cover and steam over medium-low heat for 3 to 4 hours, checking water level every 30–45 minutes and topping up with hot water as needed. The pork should be fork-tender and leaves very soft. Alternatively, bury parcels in an imu (earth oven) for traditional kālua-style cooking.

Steam parcels

When done, carefully unwrap a parcel to test tenderness (watch for hot steam). If the fish was included it will be flaky; pork should shred easily. Keep parcels warm until serving.

Finish lau lau

Pat the 3 lb pork butt dry. Rub all over with 2 tablespoons coarse sea salt, garlic powder, and onion powder. If using liquid smoke for oven method, rub or brush it lightly over the meat (1 tsp). Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Season pork

Preheat oven to 325°F (160°C) if using the oven method. Place seasoned pork on a large sheet of banana leaf or two layers of heavy foil. Add 1/2 cup water to the foil base to create steam. Wrap tightly to seal — if using banana leaf, wrap then cover with foil to keep moist. Alternatively, for an imu, wrap in banana leaves and bury in hot coals per traditional method.

Wrap for cooking

Roast in the oven for 4 to 5 hours until the meat is very tender and pulls apart easily. Check after 3.5 hours; if it looks dry, add a couple tablespoons of water and re-seal. Internal temperature is less important than tenderness for kālua style; target 195–205°F (90–96°C) if measuring.

Cook until tender

Remove pork from oven and unwrap carefully. Using two forks, shred the meat. Mix in additional 1 tablespoon coarse salt to taste and fold in any pan juices to keep moist. If you want a smoky note, add a few drops more liquid smoke and mix well.

Shred and season

Cook 4 cups of steamed white rice according to your rice cooker or stovetop method so it is ready when the meats are finished.

Steam rice

On each plate, portion about 1 cup steamed rice, 1–2 lau lau parcels (or one parcel served whole, or unwrapped and shredded inside), and 1–1.5 cups shredded kālua pork. Add 1/4 cup lomi-lomi tomato or shredded cabbage on the side. Garnish with sliced scallions and serve soy sauce or limu-alae on the side as desired.

Plate Hawaiian Mixed Combo

Refrigerate leftovers in airtight containers up to 4 days. Reheat gently covered in a 325°F oven with a splash of water or in a steamer to retain moisture. Lau lau parcels reheat best steamed for 20–30 minutes.

Storage

pork shoulder

ahi or salted fish (optional)

taro leaves (luau leaves) or spinach if unavailable

ti leaves (for wrapping) or parchment/banana leaves

Hawaiian sea salt or kosher salt

water

garlic, minced

shortening or vegetable oil (to coat leaves)

pork butt or shoulder

Hawaiian sea salt or coarse sea salt

liquid smoke (optional for oven method)

onion powder

banana leaves or foil (for wrapping if using oven)

steamed white rice

lomi-lomi tomato (optional) or shredded cabbage

soy sauce or Hawaiian limu-alae (optional)

scallions, sliced (optional garnish)

Pat the chicken thighs dry with paper towels. In a bowl, rub the chicken with kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.

Prep and season

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear 4–5 minutes per side until golden and nearly cooked through (internal temperature ~160°F/71°C). Reduce heat to medium-low.

Sear and finish

Brush both sides of the seared chicken with 1/2 cup BBQ sauce and cook 1–2 minutes per side more until sauce is sticky and chicken reaches 165°F (74°C). Remove from skillet and let rest 5 minutes. Garnish with chopped cilantro or sliced green onion.

Glaze

Whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, grated ginger, minced garlic, and 1/2 teaspoon sesame oil in a shallow bowl or zip-top bag.