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THE FLAVORS OF AULANI

A world of fresh, flavorful tastes awaits you at Aulani. As our gift to you, please enjoy these special recipes developed by our master chefs—so you can recreate the distinctive, delicious tastes of the tropics in your own kitchen.
  • Singaporean Pepper Shrimp with Green Papaya Salad and Thai Ketchup

    Singaporean Pepper Shrimp with Green Papaya Salad and Thai Ketchup
      A favorite Asian-inspired starter at 'AMA'AMA, this tasty dish offers the spicy, savory flavors of shallots, garlic, chili and lime cooled with the refreshing chill of green papaya relish.

      INGREDIENTS

      • 2 tablespoons minced shallots
      • 2 tablespoons minced garlic
      • 1/4 cup (1/2 stick) unsalted butter
      • 1/4 cup green peppercorns
      • 1 tablespoon black peppercorns
      • 1 cup hoisin sauce
      • Vegetable oil, for frying
      • 1 pound jumbo shrimp (16/20 count), shells removed, deveined
      • 2 cups cornstarch

      Thai Ketchup

      • 1/2 cup ketchup
      • 1/2 cup Thai sweet chili sauce
      • 1 garlic clove
      • 1 tablespoon chopped sweet onion
      • 1 teaspoon minced kaffir lime leaf
      • 1 teaspoon fresh lime juice
      • 1/4 teaspoon fish sauce
      • 1/4 cup chopped cilantro

      Papaya Salad

      • 1/3 cup lime juice
      • 1/3 cup brown sugar
      • 1 tablespoon tamarind paste, softened with 1 teaspoon hot water
      • 1 tablespoon fish sauce
      • 1/4 teaspoon chopped garlic
      • 2 cups shredded green papaya*
      • 1/2 cup heirloom cherry tomatoes, halved or quartered
      • 2 shallots, thinly sliced
      • 1/4 cup Chinese long beans, blanched and sliced diagonally
      • 1/4 cup cilantro leaves
      • 1/4 cup thinly sliced sweet peppers

      PREPARATION

      For Thai ketchup:

      1. Combine ketchup, sweet chili sauce, garlic clove, onion, kaffir lime leaf, lime juice, and fish sauce in a blender. Blend until smooth.
      2. Fold in chopped cilantro. Set aside 30 minutes before serving.

      For papaya salad:

      1. Combine lime juice, brown sugar, tamarind paste, fish sauce, and chopped garlic in a food processor and process until smooth. Set aside.
      2. Combine shredded papaya, cherry tomatoes, shallots, long beans, cilantro, and sweet peppers. Pour half of dressing over ingredients, tossing to coat. Add more dressing, if desired, to taste.

      For Singaporean pepper shrimp:

      1. Heat butter in a medium saucepan over medium heat; add shallots, garlic, and peppercorns. Cook until shallots are golden. Stir in hoisin sauce.
      2. Place mixture in a food processor or blender and process until smooth. Set aside.
      3. Fill a large, deep pot with enough vegetable oil to reach 3 inches up sides. Turn heat to medium-high; heat oil to 375°F.
      4. Lightly coat shrimp in cornstarch, shaking off excess.
      5. Carefully lower shrimp into hot oil. Cook 1 1/2 to 2 minutes per side until shrimp are cooked through and crisp.
      6. Combine hot shrimp and pepper sauce in a large bowl, tossing gently until coated.
      To serve:
      Place shrimp on a serving platter; top with papaya salad and serve with Thai ketchup on the side.
      This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.
      All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
      and may not be reproduced without express permission.
      A favorite Asian-inspired starter at 'AMA'AMA, this tasty dish offers the spicy, savory flavors of shallots, garlic, chili and lime cooled with the refreshing chill of green papaya relish.

    See the RecipeShow Less

  • Zucchini-Carrot Cupcakes

    Zucchini-Carrot Cupcakes
    A special Aulani dessert, these scrumptious baked treats offer a healthier—and extra delicious—alternative to the regular cupcakes.

    INGREDIENTS

    • 2 eggs
    • 1 cup granulated sugar
    • 1 cup finely diced peeled zucchini
    • 1/2 cup finely diced peeled carrot
    • 1/2 cup canola oil
    • 1 teaspoon coarse salt
    • 1 1/2 cups bread flour
    • 1 teaspoon baking powder
    • 1 1/4 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon nutmeg
    • 3/4 cup bran flour
    • 1/2 cup chopped walnuts
    Yield: 30 (2-inch) cupcakes

    PREPARATION

    1. Preheat oven to 320@deg; F.
    2. Whisk together eggs and sugar in a large bowl. Stir in zucchini, carrot, oil, and salt.
    3. Sift together bread flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Gently stir into egg mixture.
    4. Stir in bran flour and walnuts until incorporated.
    5. Lightly spray 30 flexible silicone 2-inch mini muffin molds with non-stick cooking spray. Scoop batter into molds, filling cups no more than 1/2 full.
    6. Cover molds with parchment paper and place a sheet pan on top to keep the cupcake tops flat while baking.
    7. Bake for 16 minutes. Cool completely. May be stored in freezer in airtight container to maintain moisture.
    8. If desired, frost with favorite butter cream or icing (pictured, topped with mini macaroon).
    This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.

    All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

    A special Aulani dessert, these scrumptious baked treats offer a healthier—and extra delicious—alternative to the regular cupcakes.

    See the RecipeShow Less

  • Aulani Sunrise Cocktail

    Aulani Sunrise Cocktail
    Capture the breathtaking colors of a tropical sunrise in a glass with this refreshing cocktail of pineapple juice, vodka and grenadine.

    INGREDIENTS

    • 8 ounces pineapple juice
    • 2 ounces vodka
    • 1 ounce grenadine syrup
    • 1 ounce sweet and sour mix
    • pineapple wedge, for garnish
    Serves 1

    PREPARATION

    1. Pour pineapple juice, vodka, grenadine, and sweet and sour mix into a shaker; fill with ice and vigorously shake for 30 seconds
    2. Pour into a tall glass. Garnish with pineapple wedge.
    This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.
    All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
    and may not be reproduced without express permission.
    Capture the breathtaking colors of a tropical sunrise in a glass with this refreshing cocktail of pineapple juice, vodka and grenadine.

    See the RecipeShow Less

Aulani, A Disney Resort & Spa in Ko Olina, Hawai‘i


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Our rates vary throughout the year based on vacation seasons. All rates are subject to availability and may change without notice.

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  • Off-Peak Season - From $429
  • Regular Season - from $451
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