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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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    Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki

    By Martin Cate

    imusti
    Released: 2016-06-07
    Hardcover (352 pages)

    Smuggler s Cove: Exotic Cocktails, Rum, and the Cult of Tiki
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    • Ten Speed Pr
    Product Description:
    Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book.

    Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia.

    Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.

    Rum Curious: The Indispensable Tasting Guide to the World's Spirit

    By Fred Minnick

    VOYAGEUR
    Hardcover (240 pages)

    Rum Curious: The Indispensable Tasting Guide to the World s Spirit
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    • VOYAGEUR
    Product Description:

    Once the drink of sailors and swashbuckling pirates, rum is the most versatile -- and the most varied -- spirit in the world. It is consumed neat as a sipping drink, on the rocks, and in a dizzying variety of cocktails like the mai tai, mojito, and pina colada. In Rum Curious, author Fred Minnick first takes the reader on a whirlwind tour of the world of rum, describing its many styles; explaining the great variety of fermenting, distilling, and maturing processes; and highlighting distillers and distilleries. He then teaches the reader about tasting rum -- revealing the experience offered by brands ranging from the familiar to the unusual and obscure. A final section provides recipes for classic and innovative rum cocktails from around the world. Rum Curious is the one book the reader will need to understand and appreciate rum in all its glorious variety.

    The Poke Cookbook: The Freshest Way to Eat Fish

    By Martha Cheng

    Cheng Martha
    Released: 2017-01-24
    Hardcover (96 pages)

    The Poke Cookbook: The Freshest Way to Eat Fish
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    • The Poke Cookbook The Freshest Way to Eat Fish
    Product Description:
    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.

    Let's Think Outside the Box, Let's Think Fried Rice Cookbook: Thai, Chinese, Mexican And More!

    By Gordon Rock

    Independently published
    Paperback (85 pages)

    Let s Think Outside the Box, Let s Think Fried Rice Cookbook: Thai, Chinese, Mexican And More!
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    Product Description:
    Fried rice is an awesome dish no matter what age you are and what you like to add to it. I think it can be as salty or sweet as you like it. It can be spicy or very subtlety prepared with diversified seasonings and herbs. It can also be filled with meats or simply vegetarian. Fried rice can be made with brown rice, white rice, basmati rice, sticky rice, or whatever rice you would prefer to use, because after all, you and your family are the ones eating it!

    Many of us have been introduced to fried rice at restaurants, perhaps Chinese, Thai, or Japanese styled, and we continue to embrace this dish at home, trying to copy their successful recipe. However, there's nothing wrong with thinking outside the box and creating an unique fried rice recipe, we do it all the time!

    Let's continue on our fried rice culinary adventure, by turning the page and discovering more of this incredible cookbook!

    Poke: Hawaiian-Inspired Sushi Bowls

    By Guy Jackson

    HARDIE GRANT
    Released: 2017-05-02
    Hardcover (144 pages)

    Poke: Hawaiian-Inspired Sushi Bowls
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    • HARDIE GRANT
    Product Description:
    If you're bored with sushi and sick of ceviche but still crave the taste of raw fish, prepare to pile in for the latest pescatarian food craze: poké. Hailing from Hawaii, poké - pronounced 'poh-kay' - is a colorful mix of raw cubes of fish (often tuna) with a soy-based dressing, served in a bowl with rice and garnishes. Anything goes when it comes to ingredients, and in Poké you will learn how to create your own bowls of goodness. You simply select your base of choice (rice, salad, slaw), pick your poké (salmon, tuna, tofu), then pimp it up with a zingy or fruity dressing and/or pickle. Easy! The possibilities are endless, but the results are always flavorful. Traditionally made with raw fish, poké can even be adapted for vegetarians using delicious marinated mushrooms or beets, or silken tofu. You'll also find recipes for different toppings, vinegars, dressings, pickles, grains, and even sweet poké varieties.

    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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    Product Description:
    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.

    American Regional Cuisine

    By The International Culinary Schools at The Art Institutes

    Wiley
    Hardcover (496 pages)

    American Regional Cuisine
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    Product Description:
    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.

    Wild Food Plants of Hawai'i

    By Sunny Savage

    CreateSpace Independent Publishing Platform
    Paperback (164 pages)

    Wild Food Plants of Hawai i
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    Product Description:
    Not since 1967, when Beachcomber's Handbook by Euell Gibbons was published, has there been a wild food book for Hawai'i. In these long anticipated pages, Sunny Savage, host of the wild food cooking show Hot on the Trail and a 2014 TedxMaui presenter, takes us on an adventure into the wilds of Hawai’i and her wild-inspired kitchen. A springboard for anyone curious about wild foods, it is brimming with inspiration that makes you want to jump into eating one wild food every day.

    Hawaii Cooks with Spam: Local Recipes Featuring Our Favorite Canned Meat

    By Muriel Miura

    Mutual Publishing
    Spiral-bound (136 pages)

    Hawaii Cooks with Spam: Local Recipes Featuring Our Favorite Canned Meat
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    Product Description:
    Hawaii loves to eat SPAM! Hawaii Cooks with SPAM celebrates our favorite food with dozens of recipes collected by celebrated food lover and cookbook author Muriel Miura. These treasured SPAM recipes will warm your hearts, satisfy your cravings, and delight your family and friends, and all are easy to prepare. In this beautifully illustrated book, you'll find scrumptious dishes for any occasion; from tailgate parties to dinner parties, from picnics to luau. Not only are these recipes versatile and delicious, all of them feature the flavors and accents of Hawaii's rich cultural mix. Chow down on Classic SPAM Musubi; treat yourself to a bowl of zesty SPAM balaya; begin your day with hearty SPAM Breakfast Quesadillas; impress your guests with delicate and tasty SPAM Goi Cuon summer rolls. These recipes are perfect for beginners and experienced chefs alike, and all are sure to satisfy the hungry SPAM lovers in your life!

    Hawaii's Grow Your Own Cookbook: Creative & Simple Ways to Use Healthy Homegrown Produce with Aloha!

    By Hali'imaile Community Garden

    Hali imaile Community Garden Staff
    Paperback (90 pages)

    Hawaii s Grow Your Own Cookbook: Creative & Simple Ways to Use Healthy Homegrown Produce with Aloha!
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    • Hawaii s Grow Your Own Cookbook Creative Simple Ways to Use Healthy Homegrown Produce with Aloha
    Product Description:
    The Hawaiian word for food is kau kau [cow cow]. With a source for a bounty of wonderful, organic produce available from our gardens, we turned to discovering the delicious and healthful ways to lovingly prepare it. These inspiring recipes come from individual community garden members at Hali’imaile Community Garden. A variety of styles from traditional American food to Hawaiian Cuisine, these recipes reflect a passion, wisdom, fellowship, and inspiration for our love of healthful kau kau!

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