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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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Click here for details | | How To Organize A Tropical Island Theme Party With Authentic Polynesian Recipes, Desserts, Drinks And Decorating Ideas. Straight From Tahiti... Just Like A Hawaiian Luau At Home! |
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By Mark Reinfeld
Beaufort Books
Paperback (243 pages)
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Click Here | - ISBN13: 9780825305849
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
"Mark Reinfeld is poised at the leading edge of contemporary vegan cooking."
VegCooking Chef Spotlight Vegan Fusion World Cuisine, a groundbreaking work that has won nine international 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 Fusion World 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. |
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By Arnold Hiura
Watermark Publishing
Hardcover (184 pages)
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Good Food, Classic Recipes & the Remarkable Story of Hawai'i's Mixed Plate
Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawai'i's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.
In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura—a writer with roots in the plantation culture—explores the rich history and heritage of food in Hawai'i, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations. |
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By Sam Choy & Steven Goldsberry
Hyperion
Released: 1999-04-14
Hardcover (352 pages)
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Click Here | - ISBN13: 9780786864744
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Product Description:
This gorgeously designed cookbook celebrates Choy's diverse culinary heritage, featuring over 200 recipes with a Hawaiian flare. color photos. |
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By Roy Yamaguchi
Ten Speed Press
Released: 2007-11-01
Paperback (240 pages)
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A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they live. |
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By Beverly Gannon
Ten Speed Press
Released: 2000-12-01
Hardcover (224 pages)
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Click Here | - ISBN13: 9781580081702
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Product Description:
Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverly's warm, chatty narrative. For all those locals and out-of-towners who've begged Beverly for recipes over the years, she has this to say: "Well, folks, here's the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed." |
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By Yukiko Moriyama
Booklines Hawaii Ltd
Hardcover (104 pages)
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This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight. |
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By Terry Shintani
Atria
Hardcover (352 pages)
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Finally, an all-you-can-eat weight loss program that really works. (Lose up to 30 pounds in three weeks with no calorie counting!) HawaiiDiet™ The phenomenal new weight loss program that has swept the Hawaiian Islands is now available to you! Created by a medical doctor and used by the state's governor and other community leaders, this unique program combines the ancient wisdom and health secrets of the Islands with the latest nutritional breakthroughs. The result is an all-you-can-eat program that produces steady, lasting weight loss and dramatic health benefits. Here are just some of the elements that make the HawaiiDiet incredibly effective: No calorie counting or portion restriction Foods that actually promote weight loss Up to a 30-pound reduction in 21 days Lowered cholesterol and triglycerides Lowered blood pressure A boosted energy level (you'll want to take on the world!) A fresh perspective that will help you stay healthy for a lifetime Dozens of exceptionally delicious recipes that will make mealtime an unprecedented delight Dr. Shintani's step-by-step process shows you how to use the power of your mind and spirit to achieve your weight loss and health goals. He also introduces you to the revolutionary Shintani Mass Index, a remarkably easy way to evaluate the weight loss effect of foods and to choose those that help you burn fat. Plus, you'll get the complete Three-Week Menu Plan, which includes 21 days of daily menus and loads of recipes that make this diet a gourmet pleasure. Don't miss "Hula Grill's Ginger Pineapple Chicken," magnificent in a stir-fry sauce...spicy, full-flavored "Barbecued Baked Beans"...or hearty, filling "Chunky Two-Bean Chili," a favorite that's even better the next day. Seize this chance to return to the source of good health with a program that works with nature and time-tested knowledge to bring your body and soul into balance. The HawaiiDiet™ is a groundbreaking way of eating that will help you align your physical and spiritual health for a renewed, re-energized life. |
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By Alan Wong
Ten Speed Press
Released: 2003-07-22
Paperback (224 pages)
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Click Here | - ISBN13: 9781580085342
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Product Description:
Born in Japan and raised on Honolulu, Alan Wong is one of Hawaii’s top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, ALAN WONG’S NEW WAVE LUAU showcases Alan’s signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyond—with tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée, ALAN WONG’S NEW WAVE LUAU delivers these incredible indulgences to the home cook. |
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By Sam Choy
Mutual Publishing
Spiral-bound (164 pages)
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In Hawaii we celebrate for any reason, birthday, wedding graduation, or for no reason at all. Lû‘au in traditional days could last for days and had strict rules dictating the type of food to be served at each occasion. Today, lû‘au enable family and friends to come together, enjoy good food, music and each other. Sam Choy and The Mâkaha Sons, two names synonymous with lû‘au in Hawaii have come together to create this cookbook and CD combo, a first in Hawaii. From "straight Hawaiian-style Poke" to mouth-watering kalua pig and cabbage, this book has it all to help you plan a successful Hawaiian lû‘au…including the music! |
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By Bonnie Friedman
Ten Speed Press
Released: 2003-12-17
Hardcover (256 pages)
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At Sansei Seafood Restaurant & Sushi Bar—a destination spot in Hawai‘i for locals and tourists alike—Chef Dave “D.K.” Kodama's exciting culinary style wins rave reviews and attracts fans in ever-increasing numbers. In this collection of popular restaurant dishes, D.K. begins with a primer on making sushi at home, describing basic ingredients and techniques and presenting easy-to-follow instructions for combinations familiar and new. Small- and large-plate recipes follow, with award-winning favorites such as Mango and Crab Salad Hand Roll with Thai Vinaigrette, Japanese Calamari Salad, and Asian Rock Shrimp Cake with Ginger-Lime-Chile Butter. A selection of sweet plates includes restaurant classics as well as timeless dessert recipes from D.K.'s mother. With recipes that are uniquely multicultural and wonderfully original, D.K.'S SUSHI CHRONICLES FROM HAWAI‘I presents a fun, friendly, and very personal look at a brilliantly conceived facet of Hawai‘i regional cuisine. More than 125 recipes emphasizing fresh local ingredients. Sansei Seafood Restaurant & Sushi Bar is the winner of six consecutive Honolulu magazine Hale ‘Aina Awards. It's also one of Bon Appetit's Favorite Asian Restaurants and Travel + Leisure named it one of the Best Sushi Bars in America. D.K. worked and trained with notable chefs, including Nobu Matsuhisa, before opening his own restaurants. |
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