Name: Luau Dinner
Yield: 4 servings
Ingredients: 2 cup sushi rice or short grain rice (500 ml); 2 cup water (500 ml); 1 ½ cup coconut cream (375 ml); 1 tsp sugar (5 ml); ½ tsp salt (2 ml); 1 lb(s) boneless chicken thigh meat, cubed (454 g); 1 Tbsp ginger (15 ml); 3 Tbsp soy sauce (45 ml); 2 tsp coriander (10 ml); 1 Tbsp garlic (15 ml); ⅓ cup lime juice (75 ml); 8 raw shrimp (medium size), shelled; 4 pieces baby bamboo shoot (available canned), cut into 1-inch pieces; 12 dried Chinese mushrooms, soaked in hot water to hydrate, rinsed, discard stems, cut in half; 1 Tbsp soy sauce (15 ml); 2 Tbsp hoisin sauce (30 ml); 1 Tbsp sesame oil (30 ml); ½ Tbsp ginger (7 ml); 1 Tbsp chopped garlic chives (15 ml); 2 2 Chinese sausages, steamed slice, cut on diagonal into¼-inch slices; 1 pkg spinach (or any dark leafy greens), washed, well drained, wilted in microwave; 3 to 4 banana leaves, cleaned and cut to have four pieces of 16-inch lengths; ½ cup coconut cream (125 ml); 2 Tbsp hoisin sauce (30 ml); 1 tsp grated ginger (5 ml); 2 Tbsp fresh lime juice (30 ml); ½ cup chopped cilantro (coriander) leaves (125 ml); 1 Tbsp soy (15 ml); ¼ tsp salt (1 ml); ½ tsp chile sauce (2 ml)

Yields

4 servings

Recipe courtesy Dinah Koo, Koo & Co.; Tigerlily’s Noodle House, Toronto.

ingredients

Rice

cup sushi rice or short grain rice (500 ml)

cup water (500 ml)

1 ½

cup coconut cream (375 ml)

tsp sugar (5 ml)

tsp salt (2 ml)

Chicken

lb(s) boneless chicken thigh meat, cubed (454 g)

Tbsp ginger (15 ml)

Tbsp soy sauce (45 ml)

tsp coriander (10 ml)

Tbsp garlic (15 ml)

⅓

cup lime juice (75 ml)

Shrimp

raw shrimp (medium size), shelled

pieces baby bamboo shoot (available canned), cut into 1-inch pieces

dried Chinese mushrooms, soaked in hot water to hydrate, rinsed, discard stems, cut in half

Tbsp soy sauce (15 ml)

Tbsp hoisin sauce (30 ml)

Tbsp sesame oil (30 ml)

Tbsp ginger (7 ml)

Assembly

Tbsp chopped garlic chives (15 ml)

2 2

Chinese sausages, steamed slice, cut on diagonal into¼-inch slices

pkg spinach (or any dark leafy greens), washed, well drained, wilted in microwave

to 4 banana leaves, cleaned and cut to have four pieces of 16-inch lengths

Coconut Cilantro Sauce

cup coconut cream (125 ml)

Tbsp hoisin sauce (30 ml)

tsp grated ginger (5 ml)

Tbsp fresh lime juice (30 ml)

cup chopped cilantro (coriander) leaves (125 ml)

Tbsp soy (15 ml)

tsp salt (1 ml)

tsp chile sauce (2 ml)

Ingredient Substitution Guide

directions

Step 1

Bring water to a boil over high heat. Add rice. Cover. Reduce heat to low. Steam until rice has absorbed all the liquid. Turn heat off. Stir in the coconut cream, sugar and salt. Cover and leave to cool to room temperature, about 1 hour.

Step 2

Combine ginger, soy, coriander, garlic and lime juice in a medium bowl. Add chicken to marinate and toss. Cover and refrigerate and marinate for at least 30 minutes, or up to overnight.

Step 3

Place mushrooms, bamboo shoots and shelled shrimps in a bowl. Sprinkle with soy, hoisin sauce, sesame oil and ginger. Toss to blend. Marinate for 10 minutes.

Step 4

Stir in chives, spinach and sausage to cooled rice.

Step 5

On each piece of banana leaf place 1/4 of the rice. Press into a large cake 1-inch thick. Tuck chicken pieces and shrimp mixture alternately onto rice. Wrap like a parcel and tie with a thin piece of leaf, raffia or butcher’s twine.

Step 6

Place in a steamer over boiling water. Cover and cook until chicken is cooked through, about 45 to 60 minutes. Serve packages in the leaves with Coconut Cilantro Sauce. Garnish with garlic chives.

Step 7

Combine all ingredients in a small bowl. Serve with rice packages.

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Luau Dinner