Hawaiian Cuisine

[OregonYeti]

Aloha

I love Hawaiian food. It's a mix of cuisines based partly local ingredients but includes a lot more: native Hawaiian, other Polynesian, Japanese, and Korean, and with mainland influence (such as macaroni salad). In a way it reminds me of Singapore cuisine, because of the blended cultures making still distinct local cuisine. There are also distinct regional cuisines, including of course native Hawaiian.

I am interested in making some of the same foods I had in Hawaii, here in Oregon. Part of the challenge is getting the ingredients. Another part is getting the recipes.

Medium grain rice with fried eggs and shoyu is a wonderful breakfast and I can make that no problem. But when it comes to laulau (yummmm) I haven't found a way to come close to what I had in Hawaii. Kimchi, I can make from scratch. Saimin, ok, been able to make some of that. Yes, I could buy a cookbook, but then which would you recommend?

Any folks outside Hawaii managed to make a pretty good range of Hawaiian food? I'd like to know how you do it Mahalo in advance.

[kuan]

You know what, I have no idea. Would be nice if someone posted a few pics and methods.

[Fishmonger Ran]

Lau Lau is made different from family to family in Hawaii.
Here is how my family makes it. You can find the butter fish at Trader Joe's and Most oriental stores. The Taro Leaves and Ti Leaves may be a little harder to find. I wish I could give some idea where to find them on the mainland. I know that I order that kind of stuff for my customers all the time. Maybe your local Hawaiian fishmonger will do the same. Of course you can sub the Taro leaves with fresh spinach and the Ti leaves with Corn Husks. A little different flavor, but comes out ono just the same.



Ingredients:
1/2 pound Salt Butterfish, rins several times to remove salt
1/2 pound Pork Butt, cut into 1 inch cubes
4 boneless Chicken Thighs
1 tablespoon Hawaiian Sea Salt
8 leaves Ti Leaves
1 pound Taro Leaves


Preparation:
Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string. Place the bundles in a large steamer, and steam for 3 to 4 hours.



What ever you do. Do not put this in the slow cooker. Just not the same. Turns it all to mush!



Fishmonger Ran

[OregonYeti]

Thanks for that! The taro leaves, to me, are essential.

[thetincook]

Loco Moco- Fried eggs, hamburger patty, brown gravy, and two scoops of rice.

Kahlua Pig- This is my current fav and is extremely easy to make. Take a pork butt and stab it all over with a boning knife. Rub it with a good dose of sea salt and some liquid smoke. Let it rest at least overnight. Roast low and slow (think pit BBQ) it coverd with a little water in the pan. You can also wrap it with ti, taro, or banna leaf for extra aroma. I tend to leave it uncovered and turn it occasionally to get some crusty bits. It's done when it's tender. You can do this in a BBQ smoker, just leave out the liquid smoke.

After it's cooked, let it rest. Then pull it. Keep the pan drippings. It will seperate into a layer of fat and one of meat juices. Skim most of the fast and add the drippings to the pan of pulled meat.

Serve with cabbage, rice, and macaroni salad. I like to spinkle togarashi on it. The meat also makes a good filing for lumpia. Leftovers are the best since you can crisp it up in the pan.


Chicken (or pork) Katsu- Your basic every day Japanese chicken cutlet. Serve it with tonkatsu sauce (think Japanese steak sauce) or a big ladle of Japanese style curry.


Ya gotta love the plate lunch.