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How to Cook dishes from Hawaii
In mid-Pacific,
Hawaii is the western most state of the
USA, and its cuisine is
influenced by its Polynesian heritage.
It also includes recipes imported from typical
United States cuisine,
as well as influences from
cuisine
(Hawaii is home to a large ethnic Japanese population),
Chinese cuisine,
Korean cuisine,
Philippine cuisine and
Portuguese cuisine.
Vegetables, fruit, nuts, beef, fish and seafood form the main
ingredients of Hawaiian cuisine. Additionally, Spam
(the canned meat product by the Hormel Foods Corporation) is very popular
in the islands.
Some Hawaiian recipes and dishes include:
- Laulau - A modern version of a traditional Hawaiian dish.
It is made from salted butterfish, and beef, chicken or pork
in a taro leaf. It is usually eaten with macaroni salad and rice.
- Loco moco - White rice with a hamburger patty,
fried egg, and gravy.
- Lomi salmon - Raw diced
salmon with tomato and other salad vegetables.
It is served cold, sometimes on ice.
- Manapua - A white bun with pork filling. This dish is based on
Chinese cuisine's bao.
- Pipikaula - Salted and dried beef, similar to beef jerk. The recipe originates with
the Hawaiian cowboys ("paniolos") of the the island's beef ranches.
- Poi - A traditional Hawaiian dish made from the corm (part of the root) of
the taro plant. It is mashed or steamed, and water is added, until it becomes
a thick viscous liquid.
- Poke - A salad made from cubes of raw fish, tobiko (flying fished roe),
seaweed, tofu
and various vegetables such as onions, scallions and tomatoes. It is flavored with sea salt,
sesame oil,
soy sauce, and chiles or red pepper.
- Saimin - Noodle soup.
- Spam musubi - A block of slated rice with a slice of Spam (cooked or uncooked) on top,
joined together using dried
seaweed (nori). In appearance, it resembles
Japanese cuisine's sushi - however spam musubi is made
using salted rather vinegared rice, and of course has a slice of Spam on the top.
- Teriyaki - Meat (Spam is sometimes used for this too) in a sweet
soy sauce
("teriyaki sauce"), then cooked
by broiling or grilling. It is of course inspired by
Japanese cuisine's teriyaki dishes.
On this page, you will find a selection of Hawaiian cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Hawaii Recipes Downloads & Web Sites |
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| | How To Cook A Hawaiian Luau Pig! In The Ground! Pictures And Videos! 56 Pages! |
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By Delani Moore
Released: 2012-01-14
Kindle Edition
 | | Product Description:
In this book, you will be taken on a trip around Hawaii where you can enjoy the local cuisine in a whole new way. From appetizers to desserts, you will be able to taste a sampling of the various meals that Hawaiians have held dear for many years. Here is what you will get to try:
Polynesian Chicken
Maui Onion Dip
Loco Moco
Macadamia Nut Pancakes
Hawaiian Roll Sandwiches
Kalua Pig
Hawaiian Baked Beans
Teriyaki Beef
Kilauea Purple Passion Rice
Hawaii Chicken
Huli Huli Chicken
Poi
Shoyu Chicken
Island Styled Fried Rice
Chicken Long Rice
Mochiko Chicken
Lomi Lomi Salmon
Salting Recipe
Hawaiian Chicken Salad
Hawaiian Bread
Hawaiian Banana Nut Bread
Hawaiian chicken kabobs
Lau Lau
Poor Man's Lobster ( Mahi Mahi)
Garlic Butter Sauce
Mahi Mahi with teriyaki sauce marinade
Macadamia Swordfish
Date Relish
Ono Butter mochi
Haupia
Hawaiian Frosted Cake
Chocolate Mochi
Guava Chiffon Cake
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By Mark Reinfeld
Beaufort Books
Paperback (256 pages)
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Vegan Fusion World Cuisine, a groundbreaking work that has won five national awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle.Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet.Vegan World Fusion Cuisine contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves. "Beautifully presented recipes that are delicious, fun, easy to prepare, and healthy. Try some and see what happens. I'll bet your body will thank you for the rest of your life." -JOHN ROBBINS"I heartily recommend VEGAN WORLD FUSION CUISINE for anyone seeking a healthier, more inspired life." -DEEPAK CHOPRA |
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By Jean Watanabe Hee
Mutual Publishing
Hardcover (64 pages)
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What’s chewy and moist, comes in all shapes and sizes, has many different flavors and is easy to prepare? It’s a mochi dessert, always popular in Hawaii! Selected from the best-selling Hawaii’s Best Mochi Recipes by Jean Watanabe Hee, this abridged collection of recipes offers traditional and contemporary mochi delicacies that can be eaten anytime. Have a slice of Mochi Banana Bread for breakfast or taste the versatility of mochi as in entrees such as Crisp Fried Shrimp and Mochiko Chicken. Of course, mochi at its best is a dessert or snack, whether plain or flavored, baked or micro-waved. From Apricot Mochi to Tsubushian Mochi, the endless varieties of this sweet, chewy concoction make eating mochi fun and adventurous. |
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By Jean Watanabe Hee
Mutual Publishing
Spiral-bound (112 pages)
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What’s chewy and moist, comes in all shapes and flavors, great for picnics, parties, office treats for coffee break and EASY to prepare? Why, it’s a mochi dessert - always popular in Hawaii! In this grand collection of mochi recipes, not only can you find traditional recipes and today’s popular mochi desserts all in one cookbook, but also included are entrees, such as Siu Mai with Mochi Rice, Crisp Fried Shrimp, and Mochiko Chicken. There is also a microwave section for today’s busy lifestyle. The average microwave cooking time is around 10 minutes. Best of all, most mochi desserts can be prepared a day ahead and require no refrigeration. |
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By Roy Yamaguchi
Ten Speed Press
Released: 2003-03-14
Hardcover (176 pages)
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For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with B?©arnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes. Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest. |
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Quail Ridge Pr
Plastic Comb (286 pages)
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Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture. Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks. |
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By Sam Choy & Steven Goldsberry
Hyperion
Released: 1999-04-14
Hardcover (352 pages)
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Charismatic restaurateur Sam Choy, famous throughout America for his innovative take on Hawaiian home cooking, brings the flavors of the islands right into your kitchen. Chef Choy's unique cuisine is based on fresh, healthy ingredients, unexpected combinations of spicy and sweet, and low-key preparation, often involving grilling with friends. This gorgeously designed cookbook celebrates Choy's diverse culinary heritage with over 200 recipes ranging from imaginative appetizers, to seafood and meat entrees, to delicious desserts and tropical drinks. With dishes like Baked Teriyaki Mahimahi, Roasted Chicken with Macadamia Nut Stuffing, Big Island Beef Short Ribs, and Mango Guava Sorbet, Choy proves that you can have great flavor with minimal fuss and maximum flexibility. Perfect for entertaining, intimate dining, or dinner with the kids, Choy's cooking is as vibrant and easygoing as Hawaii itself. Aloha! |
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By Jama Kim Rattigan
Little, Brown Books for Young Readers
Paperback (32 pages)
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Marisa gets to help make dumplings this year to celebrate the New Year. But she worries if anyone will eat her funny-looking dumplings. Set in the Hawaiian islands, this story celebrates the joyful mix of food, customs, and languages from many cultures. |
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By Kapiolani Community College
Watermark Publishing
Spiral-bound (196 pages)
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A Sweet Dash of Aloha is your guide to enjoying desserts and sweets guilt-free. "There is no such thing as 'bad' food in nature," the editors remind us. "Sugar is not your enemy. Our goal is to show you how to enjoy your treats while maintaining good health." Designed to satisfy any sweet tooth, the new cookbook offers nearly 100 recipes for delicious—and healthy—snacks and desserts.
Assembled by the chefs and faculty of the Kapiolani Community College Culinary Arts Department, this companion guide to the best-selling A DASH of Aloha: Healthy Hawaii Cuisine and Lifestyle presents healthful sweet treats along with nutritional values, sensible alternatives, tips from the experts and seasonality charts for buying local. A Sweet Dash of Aloha is an excellent resource for Island families—childhood obesity is a major concern in Hawaii, and the Islands' multi-generational households must often consider healthier options for adults who need to limit sugar or fat intake. To encourage keiki to eat healthy and prepare their own nutritious food, a chapter is dedicated to child-friendly recipes.
Other chapters are devoted to gluten-free dishes and alternatives to refined sugar and eggs. Each recipe has been chosen to appeal to the Hawaii-style palate and is accompanied by a Nutrition Facts chart. Taste-tempting treats such as Chocolate-Dipped Macaroons, Peppermint Chocolate Chip Cookies, Gluten-Free Lilikoi Bars, and Almond Thumbprint Cookies, all 120 calories per serving or below, are bound to please. |
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By Jean Watanabe Hee
Mutual Pub Co
Spiral-bound (154 pages)
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