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When you’ve been in the bamboo business as long as we have, you get used to seeing a tiki bar or two… thousand. We love hearing back from customers who are making full use of their (usually self-made) tiki designs by throwing BBQs and pool parties. As recent Project of the Month First Place winner Pat Galla put it, “When you build a tiki bar you have a lot more friends all of a sudden!” So to keep those new friends entertained here’s a guide to throwing an island bbq worthy of your bamboo creation.

tiki21

 

DIY Décor: Horizontal Bamboo Candle Holder
Adorn your tables with a glowing bamboo centerpiece. Using a fine-bladed saw, cut a 3″ bamboo pole lengthwise to remove about a third of the bamboo’s width; discard the smaller section. Sand the interior and exposed edges of the remaining piece. To prevent the pole from rolling, use a file to create a flat surface on the bottom of the exterior. (Optional: Apply a coat of paste wax to the exterior, and paint the interior with a muted gold metallic paint to reflect light.) Fill the cavity almost to the top with rock salt, and work the tea lights into the crystals.

Music: Welcome your guests to the palm-swaying vibes of the tropics with these albums featuring music from Hawaii and the South Pacific islands.

“Echo des Iles Tuamotu et de Bora Bora” by Marie Mariteragi
“Facing Future” by Hawaiian favorite Israel Kamakawiwo’ole
“Drums of Bora Bora” features artists from Australia & the Pacific Islands

Signature Drink: Polynesian Spiked Punch
rum punch
This zesty, tropical beverage is the perfect complement to any tiki bar and guaranteed to keep the fun flowing all evening. Double the measurements for double the punch!

48.0 oz. Unsweetened Pineapple Juice
0.5 oz. Grenadine
12.0 oz. Light Rum
8 oz. Lemon Juice
12.0 oz. Dark Rum
4 oz. Peppermint Schnapps
8 oz. Club Soda
8 oz. Sloe Gin
6 oz. Coconut Cream

Pour all ingredients except the club soda into a punch bowl with a block of ice. Stir and garnish with slices of pineapple and orange. Refrigerate for an hour. Before serving, add club soda and stir gently.

Luau Food:
No one does hospitality and flavor like the Polynesians, so use these recipes to channel some of that island spirit and prepare a ‘ma’a Tahiti’ — a Tahitian feast!


Spinach and Bamboo Shoot Salad

A healthy and tasty bamboo-themed appetizer!

1 lb. fresh spinach
1/2 cup peanut, vegetable, or corn oil
1/4 cup finely shredded bamboo shoots
1 1/2 teaspoons salt
2 teaspoons sugar

Wash the spinach leaves thoroughly under cold running water and drain well. Heat the oil in a wok or skillet, and using a medium-high flame, cook the bamboo shoots in the oil for approximately 45 seconds, stirring constantly. Add the spinach and stir until wilted. Then add the salt and sugar, and cook while stirring for about 1 1/2 to 2 more minutes. Transfer to a hot platter, but do not add the liquid from the pan. Makes about 4 servings.


Polynesian BBQ Kabobs on Bamboo Skewers
A delicious way to show-off your grill-master skills…

luau food

1 can (8 ounces) unsweetened pineapple chunks
1 package (12 ounces) light pork breakfast sausage links or other meat of your choice
1 can (8 ounces) whole water chestnuts, drained
1 large sweet red pepper, cut into 1-inch chunks
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon ground nutmeg
12 bamboo kabob skewers
A dash of pepper

Drain the pineapple, reserving 1 tablespoon juice (Discard the remaining juice or save for another use.) Thread sausages, water chestnuts, pineapple and red pepper alternately onto metal or soaked bamboo skewers. Grill kabobs, uncovered, over medium-hot heat for 7 minutes. In a small bowl, combine honey, soy sauce, nutmeg, pepper and the reserved tablespoon of pineapple juice. Turn the kabobs and brush with the honey mixture. Grill 5-6 minutes longer or until the sausages are browned. Serves 6.


Coconut Fried Shrimp
These are simple to make and an all-age crowd-pleaser.

luau food

1/4 cup all-purpose flour
1 pound cleaned and de-veined shrimp
1 beer
¼ cup coconut flakes
Vegetable oil for frying

Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 ½ minutes. Best when served on a bed of rice and topped with sweet orange sauce. Makes 4 servings.

“Firi Firi” – Tahitian Coconut Doughnuts
No good meal is complete without the dessert!

luau food

4 cups of flour
2 tablespoons of yeast
1/2 cup of sugar
2 cups of coconut milk
1 1/2 cup of water
4 cups of peanut oil
1 pinch of salt

Add the flour, water and yeast into a bowl, and stir until the dough is firm. Add the coconut milk, sugar and salt, and then mix the dough lightly and roll it into one large ball. Let it sit for 2 hours. Cut the dough into pieces and shape them into “O”s. Heat the oil in a deep fryer or pan on medium heat. Add the dough pieces a few at a time so they don’t stick together. Cook until they’re golden brown on each side, and then drain with paper towels and sprinkle some sugar on top. (Total preparation and cooking time: 2 hours 30 minutes.)

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