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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM For Priscilla Lau, making char siu is part of a long cooking tradition that once included Sunday dinner for 12 to 20 family and friends every week.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Patricia Lau’s grandchildren created a book of her recipes that her late husband, Herky, jokingly titled “Cooking the P. Lau Way,” pilau being the Hawaiian word for stinky.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM In Hawaii, char sui is one of our favorite preparations for marinated meat.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Priscilla Lau advises cooking char siu directly on a clean, oiled oven rack with a pan of water placed below.