Spam Musubi
Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Chef Sheldon Simeon’s take on Spam musubi is a tribute to his grandfather and the enduring popularity of the canned meat in Hawai‘i. Simeon marinates the Spam in a mixture of soy, sugar, and mirin, then grills it before layering it with sushi rice and nori. “You want that char,” Simeon says. “It really adds another layer of flavor.”
Butter Mochi
Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Butter mochi is a chewy, buttery, coconut-laced rice cake that’s practically a requirement at a Hawai‘i gathering. It’s a dish that chef Sheldon Simeon associates with his sister, who makes it for every family party. “It’s really addictive,” Simeon says.
Mai Tais
Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
The Mai Tai is a classic tiki cocktail that evokes the spirit of the islands. Steve Balantac’s version is a mix of two rums, lime juice, orgeat, and orange curaçao — a drink that’s just as satisfying at a gathering in Hawai‘i as it is at a party on the mainland.
Huli Huli Chicken
Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Henry Adaniya’s huli huli chicken is a take on the classic Hawaiian dish featuring a sweet and savory marinade made with soy sauce, brown sugar, ginger, and pineapple juice. “I think people really like the sauce,” Adaniya says. “It’s got the soy sauce in it, which gives it that umami, and the sugar and the pineapple juice give it a little bit of sweetness.”
The lūʻau is a traditional Hawaiian feast that has evolved over time, blending native and imported flavors to create a unique culinary experience. While the commercial lūʻaus that cater to tourists may offer a glimpse into Hawaiian food culture, the true essence of a lūʻau lies in the community celebrations where friends and family come together to share delicious dishes.
One iconic dish often found at lūʻaus is kālua pork, a smoky and succulent meat cooked in an imu, or earth oven. Chef Sheldon Simeon’s recipe for kālua pork captures the essence of this traditional dish, using banana leaves and Hawaiian sea salt to infuse the meat with rich flavor.
Another popular dish is salmon poke, a refreshing and flavorful appetizer made with fresh fish marinated in a mixture of ginger and ponzu sauce. Chef Kiki Aranita’s ginger-ponzu salmon poke recipe adds a unique twist to this classic dish, combining Korean perilla oil and lavender ponzu for a delicate and elegant flavor profile.
No Hawaiian feast would be complete without mac salad, a creamy and comforting side dish made with overcooked noodles, soft potatoes, boiled eggs, and a touch of grated carrot. Chef Sheldon Simeon’s recipe for mac salad is a must-have at any lūʻau, showcasing the beloved combination of flavors and textures that make this dish a crowd-pleaser.
Spam musubi, a popular snack in Hawai‘i, is a savory treat made with grilled Spam, sushi rice, and nori. Chef Sheldon Simeon’s version of this classic dish pays homage to his grandfather and the enduring popularity of Spam in Hawaiian cuisine.
For a sweet ending to your lūʻau feast, butter mochi is a chewy and buttery rice cake that is beloved by many in Hawai‘i. Chef Sheldon Simeon’s recipe for butter mochi is a delightful treat that is sure to please your guests and leave them coming back for more.
To complement your meal, a refreshing Mai Tai cocktail is the perfect drink to enjoy with friends and family. Steve Balantac’s Mai Tai recipe captures the tropical flavors of the islands, making it a great addition to any lūʻau celebration.
Finally, huli huli chicken is a delicious and flavorful dish that features a sweet and savory marinade made with soy sauce, brown sugar, ginger, and pineapple juice. Henry Adaniya’s huli huli chicken recipe is a crowd-pleaser that will have your guests asking for seconds.
Whether you are planning a large community celebration or simply want to bring a taste of Hawai‘i to your own kitchen, these recipes are sure to impress. From traditional dishes like kālua pork and mac salad to modern twists like salmon poke and butter mochi, the flavors of Hawai‘i are diverse and delicious. So go ahead, embrace the culinary wisdom of Hawai‘i and enjoy a feast fit for a lūʻau!
Chef Sheldon Simeon’s recipe for mac salad is a must-try for anyone looking to experience the creamy and lush flavors of Hawaii. As Simeon himself says, when done right, the mac salad should be so rich and decadent that you’ll need a sip of water after just a few bites.
The key to achieving this level of creaminess and richness lies in the ingredients and the technique used in preparing the salad. Simeon’s recipe calls for a combination of mayonnaise, milk, vinegar, sugar, salt, and pepper, blended together to create a smooth and velvety dressing. This dressing is then tossed with cooked macaroni pasta, finely diced onions, carrots, and celery, creating a refreshing and satisfying side dish.
The macaroni salad is best served chilled, allowing the flavors to meld together and the dressing to fully coat the pasta. The creamy texture and subtle tanginess of the dressing complement the tender macaroni perfectly, creating a dish that is both comforting and indulgent.
Whether you’re hosting a Hawaiian-themed party or simply craving a taste of the islands, Chef Sheldon Simeon’s mac salad is sure to impress. With its creamy texture and rich flavors, this recipe is a true celebration of Hawaiian cuisine. So grab a fork, take a bite, and savor the deliciousness of this classic Hawaiian dish. Paul Rivera, the executive chef at Balantac, wanted to give meat lovers a taste of what fish lovers enjoy so much about poke. To achieve this, he decided to experiment with different dishes that incorporate the flavors and textures of traditional poke. One of the dishes he came up with is Butter Mochi, a popular dessert in Hawaii that is often compared to brownies. Chef Kiki Aranita describes butter mochi as a “mystical union” of butter, coconut milk, and rice flour, creating a chewy and buttery treat that is a favorite at potlucks and gatherings.
Another dish that Rivera introduced to meat lovers is Spam-and-Kimchi Musubi. This portable snack is a staple in Hawaii and is often referred to as the “peanut butter and jelly sandwich of Hawaii” by Chef Roy Choi. Made with seared Spam, sushi rice, and pureed kimchi, this musubi is wrapped in nori for easy handling and is perfect for enjoying on the go.
For those looking for a refreshing beverage to complement their meal, Rivera recommends trying Lilikoi, a tropical mocktail created by mixologist Julie Reiner. This drink is made with mango puree, passion fruit nectar, and fresh citrus juices, making it a bright and refreshing nonalcoholic option for entertaining a large group. It can also be enjoyed as a delicious mimosa for a special occasion.
Overall, Chef Paul Rivera’s goal at Balantac is to provide a unique dining experience for meat lovers by incorporating the flavors and textures of traditional poke dishes. By introducing dishes like Butter Mochi, Spam-and-Kimchi Musubi, and Lilikoi, he hopes to broaden their culinary horizons and showcase the diverse and delicious flavors of Hawaiian cuisine.
