Famous Flaming Pupu Platter Recipe

Prepare proteins

Pat shrimp, calamari, chicken and pork dry with paper towels. Trim any excess fat from pork riblets. If tofu is used, press for 15 minutes to remove excess water, then cut into 1" squares and toss lightly with sesame seeds to coat; set aside.

Marinate chicken and pork

In a bowl combine 1/4 cup soy sauce, 1 tbs hoisin, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbs rice wine and 1/2 tbs sesame oil. Reserve 2 tbs of this marinade for basting later. Place chicken pieces and pork riblets in separate shallow dishes and pour equal portions of remaining marinade over each so they are lightly coated. Marinate in refrigerator for at least 30 minutes (up to 4 hours). Shrimp and calamari need only a light toss: toss shrimp and calamari with 1 tbs soy sauce, 1/2 tbs rice wine, 1 tsp cornstarch and a pinch of salt; refrigerate until ready to cook.

Cook pork riblets (oven)

Preheat oven to 180°C / 350°F. Arrange marinated pork riblets on a foil-lined sheet. Roast for 25–30 minutes until cooked through, turning and basting once with reserved marinade after 15 minutes. Increase oven to broil/grill for last 3–5 minutes if you want caramelized edges. Keep warm.

Cook chicken pieces (pan or grill)

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 74°C / 165°F). During the last minute, brush with reserved marinade. Transfer to a resting tray and tent with foil.

Prepare batter and dredging stations

In a shallow bowl whisk together flour, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs cornstarch. In a second bowl whisk eggs and milk. In a third bowl combine panko breadcrumbs and toasted sesame seeds.

Coat shrimp, calamari and tofu

Working in batches, dredge shrimp, calamari rings and tofu pieces first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press into the panko-sesame mixture to coat evenly. Place on a tray and chill for 10 minutes to set the coating. For extra crispness, double-dredge: after first coat, repeat egg and panko step once.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 3–4 inches (or prepare a deep-fryer) and heat to 180°C / 350°F. Use a thermometer for accuracy.

Fry coated items

Fry shrimp and tofu in batches 2–3 minutes until golden and cooked through; remove with a slotted spoon to a wire rack set over a sheet pan. Fry calamari rings quickly, about 60–90 seconds per batch — do not overcook or they become rubbery. Drain on the rack. Keep items warm in a low oven (90–100°C / 200–210°F) if needed.

Pan-fry pineapple

In a large skillet melt 1 tbs butter over medium-high heat. Add pineapple rings and sear 1–2 minutes per side until caramelized. Transfer to platter and reserve juices for glaze.

Finish pork (optional glaze & flaming)

Return roasted pork riblets to a hot skillet with 1 tbs butter and 2 tbs pineapple juice. Add 2 tbs brown sugar and 1–2 tbs dark rum (or the quantity indicated for flaming glaze). If you plan to flambé, remove pan from hood and with a long lighter ignite the rum carefully — allow flames to subside (1–3 seconds) and spoon the glaze over the riblets. (If you prefer not to flambé, simmer glaze until syrupy and brush onto ribs.)

Assemble platter

Arrange pork riblets, chicken pieces, fried shrimp, calamari, sesame tofu and caramelized pineapple on a large serving platter. Garnish with sliced scallions and lemon wedges. Place dipping sauces (sweet & sour, soy-ginger, spicy mayo) in small bowls around the platter.

Make soy-ginger dipping sauce

Combine 1/4 cup soy sauce, 2 tbs rice vinegar, 1 tbs minced ginger, 1 tsp sugar, 1 tsp sesame oil and 1 finely sliced scallion. Stir until sugar dissolves; adjust heat with a pinch of chili flakes if desired.

Make spicy mayo

Whisk together 1/3 cup mayonnaise with 1–1.5 tbs sriracha (adjust to taste) and 1 tsp lemon juice until smooth.

Sweet & sour (or store-bought)

Use 1 cup prepared sweet & sour sauce warmed gently before serving, or prepare fresh by simmering 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tbs sugar and 1 tbs ketchup with 1 tbs cornstarch slurry until thickened.

Flaming rum glaze (if not used above)

Combine 1/4 cup pineapple juice, 2 tbs brown sugar and 2 tbs dark rum in a small saucepan. Warm to dissolve sugar. To flambé, remove pan from over direct heat and ignite the rum carefully with a long lighter; let the flames subside, then spoon glaze over the meats and pineapple.