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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Hawaii
    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Hawaii

       
     

    How to Cook dishes from Hawaii


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    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.

      Poi

    • 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.


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    Instant Pot Cookbook: 1000 Day Instant Pot Recipes Plan: 1000 Days Instant Pot Diet Cookbook:3 Years Pressure Cooker Recipes Plan:The Ultimate Instant Pot Recipes Challenge:A Pressure Cooker Cookbook

    By Katie Banks

    World Good Foods
    Paperback (242 pages)

    Instant Pot Cookbook: 1000 Day Instant Pot Recipes Plan: 1000 Days Instant Pot Diet Cookbook:3 Years Pressure Cooker Recipes Plan:The Ultimate Instant Pot Recipes Challenge:A Pressure Cooker Cookbook
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    1000 Days of Instant Pot Recipes

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    500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

    By Dick Logue

    Dick Logue
    Released: 2012-07-01
    Paperback (352 pages)

    500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious
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    The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever

    By Laura Fuentes

    Fair Winds Press
    Released: 2018-08-28
    Paperback (176 pages)

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    First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel

    By Jim Kempton

    Prospect Park Books
    Released: 2018-09-04
    Hardcover (240 pages)

    First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel
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    Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.

    The Poke Cookbook: The Freshest Way to Eat Fish

    By Martha Cheng

    CLARKSON POTTER
    Released: 2017-01-24
    Hardcover (96 pages)

    The Poke Cookbook: The Freshest Way to Eat Fish
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    • CLARKSON POTTER
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    Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.

    American Regional Cuisine

    By The International Culinary Schools at The Art Institutes

    Wiley
    Hardcover (496 pages)

    American Regional Cuisine
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    American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

    Tiki Cocktails: 200 Super Summery Drinks

    By Dave Adams

    SMITH STREET
    Released: 2017-04-18
    Hardcover (264 pages)

    Tiki Cocktails: 200 Super Summery Drinks
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    Break out the rum and the ’50s tunes—it’s tiki-party time!
     
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    Dumpling Soup

    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.

    Hawaii's Best Local Dishes

    By Jean Watanabe Hee

    Mutual Pub Co
    Spiral-bound (154 pages)

    Hawaii s Best Local Dishes
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    Easy to make recipes from the Hawaiian Islands featuring local favorites that capture the flavors of Hawaii's cuisines such as Chinese, Japanese, Filipino, Hawaiian, Portuguese, and Southeast Asian, just to name a few.

    The Fast Track Detox Diet: Boost metabolism, get rid of fattening toxins, jump-start weight loss and keep the pounds off for good

    By Ann Louise Gittleman

    Gittleman, Ann Louise
    Released: 2006-12-26
    Paperback, Paperback (320 pages)

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    America's Restaurant Recipes

     
     


     
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