CUISINE OF HAWAII

(Redirected from Hawaiian cuisine)

Modern 'Hawaiian cuisine' is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian agricultural use from all over the world. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, 2 scoops rice, a simplified version of American macaroni salad (usually consisting of only macaroni noodles and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style Tonkatsu or the traditional lu'au favorite, Kalua Pig.

Contents

Local ingredients

Imported ingredients

List of Hawaiian foods

Plate Lunch

List of notable chefs

Tiki restaurants of the 1930s onward

External links

Local ingredients

★ Taro

★ Coconuts

★ Yams

★ Sweet potatoes, a member of the morning glory family yields the highest nutrition per acre of any crop [1]

★ Breadfruit

★ Kukui

★ Bananas

★ Mussels

★ Mountain apples

★ Island Fish, fish like mullet and mahimahi.

★
★ Sushi and Sashimi

★ Seaweed

Imported ingredients

★ Five spice

★ Char siu

★ Wasabi

★ Tofu

★ Patis and Bagoong, Fish sauces

★ Jicama

★ Spam

★ Melons

★ Shoyu (soy sauce)

List of Hawaiian foods

★ Ahi

★ Chicken long rice - Chicken cooked with chicken broth, ginger, green onions, and long rice

★ Kalua Pig - Pulled pork with marinated, steamed cabbage

★ Kona coffee

★ Lau Lau - Steamed fish and pork wrapped in taro leaves

★ Loco Moco - Hamburger patties served with gravy and topped with two eggs

★ Lomi salmon - Sushi-grade salmon cubed combined with tomatoes, Maui onions, and chili pepper

★ Macadamia nut

★ Mahi-mahi - Steamed or grilled fish, also known as dolphin fish, although ''not'' related to dolphins.

★ Malasada - Portuguese donut deep fried and coated with sugar

★ Manapua - Pidgin for bao, usually filled with char siu

★ Poi - Mashed taro root

★ Poke - Sushi-grade ahi tuna cut into small cubes seasoned with soy sauce and green onions

★ Portuguese sweet bread

★ Saimin - Noodle soup dish with various meats and/or dumplings

★ Spam musubi - Fried spam slices with rice wrapped sushi style with seaweed

★ Tako (Japanese for "octopus")

Plate Lunch

Main articles: Plate lunch

Usually served during lunch, plate lunch consists of an entreé of meat or seafood, two scoops of rice, and macaroni salad.

List of notable chefs

★ Sam Choy

★ George Mavrothalassitis

★ Alan Wong

★ Roy Yamaguchi

★ Russell Siu

Tiki restaurants of the 1930s onward

Don the Beachcomber, a former bootlegger, opened what is acknowledged to be the first of these establishments, and claims the creation of the mai tai. As service-men and women from the Pacific theater of World War II began coming home they brought recipes and tastes that could not be satisified at the Italian, French, and American restaurants of the era. Tiki restaurants soon began appearing that were often accompanied by tiki bars with tropical drinks. One of these chains that took advantage of this new clientele with a taste for the exotic was run by Trader Vic. (Of the 26 restaurants which at one time existed, only a few, such as the Emeryville location, remain.) Much of the food served at tiki restaurants is considered to be Cantonese cuisine, but the fusion of Hawaiian ingredients is what made it tiki.

External links

★ Hawaii Mixed Plate Cookbooks: A Bibliography