Tiki Grub with Recipes

 These crispy, creamy pockets are a staple of any good "Pu Pu Platter."

Yields: 25-30 pieces Prep time: 20 minutes Cook time: 5-7 minutes

Ingredients:

• 8 oz cream cheese, softened
• 6 oz crab meat (real lump crab or imitation, flaked)
• 2 green onions, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp Worcestershire sauce
• 1/4 tsp soy sauce
• Pinch of sugar (optional, for balance)
• 25-30 wonton wrappers
• Water, for sealing
• Oil for deep frying (vegetable, canola, or peanut oil)

Instructions:

1. Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, and optional sugar. Mix until well combined.
2. Assemble the Rangoons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water.
3. Fold (various ways):
   
   • Triangle: Fold the wrapper in half to form a triangle, pressing out air and sealing the edges firmly.
   • Purse/Star: Bring all four corners of the wrapper to the center over the filling, pinching the edges together to seal, creating a little purse or star shape.
   • Envelope: Fold the bottom corner over the filling, then fold in the two side corners, and finally roll up from the bottom to seal.

1. Fry: Heat 2-3 inches of oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Fry the crab rangoons in batches for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.
2. Drain and Serve: Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with sweet and sour sauce or sweet chili sauce.

 A retro tiki classic that balances savory, sweet, and smoky flavors.

Yields: 20-24 pieces Prep time: 20 minutes + 30 minutes marinating Cook time: 20-25 minutes

Ingredients:

• 1 lb chicken livers, cleaned and cut into 1-inch pieces
• 1 (8 oz) can sliced water chestnuts, drained
• 10-12 slices bacon, cut in half crosswise
• Wooden toothpicks (soaked in water for 30 minutes to prevent burning)

For the Marinade:

• 1/2 cup soy sauce
• 1/4 cup dry sherry (or rice wine vinegar)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp brown sugar

Instructions:

1. Marinate: In a bowl, whisk together soy sauce, sherry, minced garlic, grated ginger, and brown sugar. Add the chicken liver pieces and water chestnuts, ensuring they are coated. Marinate for at least 30 minutes in the refrigerator (or up to 2 hours).
2. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
3. Assemble Rumaki: Take a half slice of bacon. Place a piece of marinated chicken liver and a slice of water chestnut on one end. Roll tightly and secure with a soaked toothpick. Repeat with remaining ingredients.
4. Bake: Arrange the assembled rumaki on the wire rack. Bake for 20-25 minutes, or until the bacon is crispy and the chicken liver is cooked through. You can also broil for the last few minutes for extra crispiness, watching carefully to prevent burning.
5. Serve: Serve hot.

 A sweet and savory grilled chicken with Hawaiian roots, perfect for skewers.

Yields: 4-6 servings (about 12 skewers) Prep time: 20 minutes + 2-4 hours marinating Cook time: 10-15 minutes

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• Wooden or metal skewers (if using wooden, soak for 30 minutes)

For the Huli Huli Sauce/Marinade:

• 1/2 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Pinch of red pepper flakes (optional)

Instructions:

1. Make the Sauce: In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using).
2. Marinate Chicken: Place the chicken cubes in a large bowl or a resealable plastic bag. Pour about 3/4 of the sauce over the chicken, reserving the remaining 1/4 cup for basting. Toss to coat. Marinate in the refrigerator for at least 2 hours, or up to 4 hours.
3. Prepare for Grilling: Thread the marinated chicken onto skewers.
4. Grill: Preheat your grill to medium-high heat. Lightly oil the grates.
5. Cook and Baste: Place the skewers on the hot grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. During the last few minutes of cooking, baste generously with the reserved Huli Huli sauce.
6. Serve: Serve hot, perhaps with grilled pineapple slices or coconut rice.

 Crispy, sweet, and satisfying, these are always a hit.

Yields: 4 servings (16-20 shrimp) Prep time: 15 minutes Cook time: 3-5 minutes

Ingredients:

• 1 lb large shrimp (16-20 count), peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded sweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil for frying (vegetable, canola, or peanut oil)

For Dipping Sauce (optional): Sweet chili sauce or a pineapple-mango chutney.

Instructions:

1. Set up Breading Station: Prepare three shallow dishes.
   
   • Dish 1: Flour seasoned with salt and pepper.
   • Dish 2: Beaten eggs.
   • Dish 3: Shredded coconut and panko breadcrumbs mixed together.

1. Bread the Shrimp: Pat the shrimp very dry with paper towels. Dredge each shrimp in the seasoned flour, shaking off excess. Dip in the beaten egg, allowing excess to drip off. Finally, roll and press in the coconut-panko mixture until fully coated. Place on a plate or baking sheet.
2. Fry: Heat 1-2 inches of oil in a large skillet or deep pot to 350-375°F (175-190°C).
3. Cook: Fry shrimp in batches for 1.5-2 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.
4. Drain and Serve: Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with your preferred dipping sauce.

 A retro dessert that fits perfectly into the tiki aesthetic with its caramelized fruit topping.

Yields: 8-10 servings Prep time: 20 minutes Cook time: 35-45 minutes

Ingredients:

For the Topping:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained (reserve 1/4 cup juice)
• Maraschino cherries, stems removed and patted dry

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup reserved pineapple juice

Instructions:

1. Prepare Pan: Preheat oven to 350°F (175°C). In a 9-inch round cake pan (or a 9x13 inch baking dish for a larger cake), melt the 1/2 cup butter. Swirl to coat the bottom evenly.
2. Add Brown Sugar: Sprinkle the 1 cup brown sugar evenly over the melted butter.
3. Arrange Fruit: Arrange pineapple rings over the brown sugar. Place a maraschino cherry in the center of each pineapple ring and scatter a few extra between the rings if desired.
4. Make Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt.
5. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the flour mixture. Mix until just combined.
7. Assemble and Bake: Carefully spoon the cake batter over the pineapple and cherry layer in the pan, spreading gently to cover.
8. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Invert: Let the cake cool in the pan on a wire rack for 10 minutes. Then, place a serving plate upside down over the cake pan. Carefully, using oven mitts, invert the cake onto the plate. The pineapple and caramelized sugar will now be on top! Scrape any remaining caramel from the pan onto the cake.
10. Serve: Serve warm or at room temperature.

 Crispy, savory fried spring rolls, a popular element in many tiki-inspired food platters.

Yields: Approx. 30-40 pieces Prep time: 30 minutes Cook time: 10-15 minutes

Ingredients:

• 1 lb ground pork
• 1 small onion, finely minced
• 2 cloves garlic, minced
• 1/2 cup finely grated carrots
• 1/4 cup finely chopped green onions (scallions)
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 30-40 lumpia wrappers (or spring roll wrappers, about 6-inch square)
• Water or egg wash (1 egg white, lightly beaten) for sealing
• Oil for deep frying (vegetable, canola, or peanut oil)

For Dipping: Sweet chili sauce or banana ketchup.

Instructions:

1. Make Filling: In a large bowl, combine ground pork, minced onion, minced garlic, grated carrots, chopped green onions, egg, salt, black pepper, soy sauce, and sesame oil. Mix thoroughly with your hands until well combined.
2. Prepare Wrappers: Separate the lumpia wrappers carefully. Keep them covered with a damp cloth to prevent drying out.
3. Assemble Lumpia: Lay one wrapper on a clean, dry surface with a corner pointing towards you (diamond shape). Place about 1-1.5 tablespoons of the filling in a log shape near the bottom corner, leaving about 1 inch from the tip.
4. Roll: Fold the bottom corner tightly over the filling. Then fold in the two side corners. Roll the lumpia tightly from the bottom towards the top corner, forming a thin, compact cylinder. Before reaching the end, moisten the top corner with a little water or egg wash to seal.
5. Fry: Heat 2-3 inches of oil in a deep pot or Dutch oven to 350-375°F (175-190°C).
6. Cook: Fry the lumpia in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy, and the pork filling is cooked through.
7. Drain and Serve: Remove with a slotted spoon and drain on a paper towel-lined plate. Serve hot with sweet chili sauce or banana ketchup.