I remember when we were first married back in the early 70’s, we hosted several fondue parties. After a while of cooking only a couple pieces at a time, we would get impatient and dump the remainder of the meat into the oil to cook all at once

quote:

Originally posted by Al-The Mayor-Bowen

Rusty,
I associate eating the PuPu Platter with the same style as a Fondue dipping session. The difference being you singe your food instead of dip it. Either way it doesn’t hold much interest for me.

quote:

Originally posted by Al-The Mayor-Bowen

Rusty,
I associate eating the PuPu Platter with the same style as a Fondue dipping session. The difference being you singe your food instead of dip it. Either way it doesn’t hold much interest for me.

Nah me either and further more it’d be a hard sell for the kid’s. But you know sometimes you have to renew your sense of adventure.

Rusty,
I associate eating the PuPu Platter with the same style as a Fondue dipping session. The difference being you singe your food instead of dip it. Either way it doesn’t hold much interest for me.

quote:

Originally posted by Michael Hoffman

OK. I surrender. What is a pupu platter?

Thanks for sparing me…I’ve heard of these but wasn’t even close as to what might have been put on a PuPu platter. Seriously, I was think a bunch of fried "stuff".

This brings back some excellent childhood memories.

The Hu Ke Lau in Chicopee MA has been around since 1965 and they still have the fabulous tiki decor. I haven’t eaten there in over 20 years but I loved it as a kid. http://www.hukelau.com

And here is what they serve in their pupu platters:

APPETIZERS Six varieties served native-style with flaming hibachi. Fried shrimp, barbecued chicken wings, egg rolls, barbecued boneless spare ribs, goldfingers and beef teriyaki.

tks for the happy memories

Emily

I just saw this posted yesterday on a recipe forum. I know, I know, that’s not the way to make ribs. [:I]

PUPU-STYLE SPARERIBS

5 lb spareribs
4 cloves garlic
1 large piece of ginger root, crushed
1 teaspoon salt
1 cup sugar
1 cup soy sauce
1 cup catsup
1/3 cup oyster sauce

Procedure:
Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2 hours. Drain. Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings.

Our favorite local Chinese Restaurant still has them on their menu.
Reading from the menu: Pu Pu Platter ( for two) Spring Roll, Shrimp Toast, Fried Wonton, Fried Chicken Wings, Beef Cho Cho and Spareribs)

Pu-Pu platters are now mostly found in Honolulu. They are usually very good. At least I like them. It is a great apettizer. Rex in expensive San Diego.

Thanks. I remember seeing them in a now-gone Columbus restaurant, the Kahiki. I didn’t know what they were called.

Pu-Pu platters are essentially a bunch of tidbits that are arranged around a sterno encased in a cast iron cooking grate. This items are usually all precooked and the guest can "cook" them over the flame.

Very popular in american style chinese restaurants in the late 70’/80’s and I imagine them being popular still, especially amongst kids. The platter of food, the flames and the presentation are a great hit. I know growing up, I thought it was so cool when my parents ordered a pu-pu platter. I have not had one in ages, but I remember the follwing items:

Egg rolls, teriyaki beef sticks, scallion chicken in foil, chicken wings, spareribs.

OK. I surrender. What is a pupu platter?

I still enjoy making rumaki for parties—–wrap some bacon (pre-microwave it a bit first just to get a bit of the grease our) around a water chestnut and dip in teriyaki sauce. Grill (or if you have a real pupu platter, run it over the flame in the middle. It’s still a classic!

I may have some recipes. What ones do you already have? I haven’t thought about pupu platters since the Kona Kai Room and Trader Vic’s closed in Kansas City, years ago.