Sam's Moi Luau

4 servings
  • 2 pounds calamari or octopus
  • 3 pounds Luau leaves
  • 1 tablespoon Hawaiian salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter
  • 2 medium onions, diced
  • 3 cups coconut milk
  • 3/4 cup cooked and diced taro
  • 3/4 cup cooked and diced sweet potato
  • 11/2 teaspoons salt
  • 1 tablespoon sugar
  • Crispy Moi, recipe follows
  • Crispy Moi:
  • 4 (3/4 to 1 pound) farm-raised moi
  • Cornstarch
  • Vegetable oil, for shallow frying
  • Clean calamari and slice in rings, then set aside.

  • Wash luau leaves, remove stems and thick veins. In a pot, boil cups 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 calamari in butter until onions are translucent. Add coconut milk, cooked luau leaves, taro, sweet potato, salt, and sugar. Simmer for 30 minutes.

  • Top with Crispy Moi.

Crispy Moi:
  • Clean and score fish. Dust fish with cornstarch and set aside. Heat oil for shallow frying in a wok or large skillet. Fry fish about 6 to 8 minutes, turning once, until crisp and golden brown. Drain on absorbent paper. Transfer to a warm serving platter.

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