Saturday, May 28, 2011

Some Huli huli for the BBQ opening season

Whenever I hear "Kūlia, HULI!" that usually came in the voice of my Kumu Hula (Hula teacher). I would usually be "brain-dead", stuck in a position and forgot to turn..

Huli means “turn” in Hawaiian. Huli huli chicken is one the most famous BBQ in Hawai'i. It is actually rotisserie chicken, Hawaiian style. Here is a good article that tells the story of Huli huli Chicken

It's Memorial day weekend, the official opening for Grilling season. I know everyone can use a simple marinade. Huli huli chicken came to mind. The base for huli huli chicken is the marinade. Here is my version. I usually make a small batch and use it with fish, especially salmon, pork, chicken or even firm tofu. 

With requests from a couple of friends, I am making this a simplified version by using some of the "jar" products.

Kūlia's huli huli marinade
  • 2 tbsp BBQ sauce or ketchup
  • 1 tsp sea salt
  • ¼ cup brown sugar
  • 2 tsp crushed garlic or 3 clove (minced)
  • 2 tsp crushed ginger or 2 tsp fined grated.
  • Juice of a small lemon or lime (about ¼” cup)
  • 1 cup shoyu
  • 2 tbsp dry sherry
  • lots of pepper

Combine BBQ sauce, salt, brown sugar, garlic, ginger and lemon juice. I use Hawaiian red salt with this. It gives the marinade a smoky earthy flavor.
Add shoyu.
Add A LOT of pepper (to taste) and sherry.
Mix well. Pour in a jar and store in the fridge, used within a week. Marinade the meat overnight, fish or tofu for a couple of hours.

I also make a variation by adding:
¼ cup Indonesian sweet soy sauce
2 tbsp Korean Gochujang (Hot pepper paste) for heat
2 tbsp toasted sesame oil
This is great with pork. 


1 comment:

  1. This recipe takes me right back to college in Hawaii! Yummi!