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
Sam Choy’s Squid Luau
- 2 lbs calamari (squid)
- 3 lbs Luau leaves (leaves of the taro plant)
- 1 tsp Hawaiian Salt
- 1/2 tsp Baking soda
- 2 Medium onions, diced
- 3 C. Coconut milk
- 1 1/2 tsp Salt
- 1 tbsp Sugar
- 6 tbsp Butter
- 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.