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Sam Choy's Squid Luau

Who serves the most Taro Leaves per week? Sam Choy's BLC. Every week they go through over 180 pounds of leaves for their laulau and squid luau. A special guest also drops in to inspect the restaurant for "scratch throat."

Located in Honolulus busy industrial district of Iwilei, Sam Choys family style, casual restaurant opened in May 1997 featuring huge portions of local favorites for breakfast and lunch. Dinner at Sam Choys Breakfast, Lunch, & Crab showcases a variety of fresh crab, lobster and shellfish, steaks, ribs, and chicken.


Recipe provided with permission from www.hawaiiangrowntv.com


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Prep Time: 35 min | Cook Time: 1 hr 40 min | Ready In: 2 hr 15 min
Ingredients: Print   Add to cart
US Metric
  • 2 pounds calamari (squid)
  • 3 pounds luau leaves (leaves of the taro plant)
  •  1 teaspoon Hawaiian salt
  • 1/2 teaspoon baking soda
  • 2 medium onions, diced
  • 3 cups coconut milk
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons butter

 


Cooking Process:

Clean calamari and slice in rings, then set aside.
Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid.
Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes

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