A while back there was an article in the Star Advertiser giving the recipe for shortbread cookies that we salivated over when we were in el...
Manapua means mea ono pua’a (“mea ono” for cake or pastry, and “pua’a for pork). Chinese immigrants arrived in Hawaii during the 19th century to work on the sugar and later pineapple plantations along with other ethnic group. With that they brought their customs, culture, and their cuisine. Street food vending in the street was a common trade in the marketplace towns of China and still is. In Hawaii, food peddlers sold a variety of delectable items especially their famous char siu bao. The peddlers would stack their foodstuffs in large aluminum cans and sling the cans by cords at each end of a pole. Hoisting the poles on their shoulders, they roamed the neighborhoods with their savory-filled buns. They were called the "Manapua Man". Every little kid would come running with coins like the ice cream trucks of modern day to buy their fill. Char siu bao immediately became a favorite among the locals, and was given the name manapua, or mea ono pua’a (“mea ono” for cake or pastry, and “pua’a for pork). The manapua man today can be found in a cargo vans run by independant business owners parked at beaches, small neighborhoods, near the business districts and other places around the island. For many, eating a manapua can be nostalgic, bringing childhood memories of making a trip to the manapua man’s truck. Over the years, the manapua’s size and filling changed. The late Bat Moi Kam Mau, former owner of Char Hung Sut in Chinatown, was well known for her local-style manapua. She created the “big Hawaiian-size” manapuas that the island people love to eat. The once small manapua, was now super-sized by the locals. Not craving sweet pork? No problem. Today you can find manapua with different savory fillings such as vegetables, curry, sweet bean, chicken, lup cheong (chinese sweet sausage), sweet potato, laulau, kalua pork, and many more. Baked and steamed, there is a wide variety of manapua that you can choose from. If you go to the dim sum restaurants abroad you will see little char siu bao in little bamboo steamers along with the usual dim sum selections. But only in Hawaii the char siu bao or manapua is huge. Manapua is so popular in Hawaii that it is sold at 7-11 convenience stores islandwide. Best Places To Get Some Manapua can be found in chinese dim sum restaurants but Hawaii locals buy them in bulk to take to gatherings or on trips to the mainland, picnics, or even to sports events. The best places to buy them are at Char Hung Sut, Libby's Manapua Shop, Royal Kitchen, Chun Wah Kam, Aiea Manapua and Snacks, and Island Manapua Factory. All have their delicious versions of manapuas and have their fans. For me if I want big bready and lean filling I'd go to Char Hung Sut or Libby's. If I want baked manapua I'd go to Royal Kitchen since it's their specialty. Chun Wah Kam and Island Manapua compete with their many varieties and othe dim sum specialties such as pork hash (siomai) and chow mein (fried noodles) etc. To me the best manapua for the bun to meat filling ratio is Island Manapua Factory hands down. Theirs are light and fluffy with lots of meat filling. Make sure your get them hot and steaming! To local hawaii people seeing a pink or white colored box is a tell tale sign that someone has brought manapua to the office or home and you know it's going to be ono!! So let's eat some manapua it's kaukau time!! :D
These crinkle cookies straddle the line between cake and shortbread with a lovely citrus note from calamondin oranges -- a cross between tangerines and tart kumquats.
Architects from the Netherlands are proposing to take all the plastic from the Pacific Ocean and recycle it in order to create a floating island the size of Hawaii for climate refugees.
HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001. On Kauai, my wife had what she still
For a dish that’s so flavorful and simple to make, Kalua Pork should really be on your dinner table tonight. Kalua pork is a Hawaiian island favorite, traditionally made from roasting a whol…
Ingredients: 1 roll heavy duty aluminum foil 4-6 lbs fresh taro (lu'au) leaves, leaves deveined and stems peeled (cut into 1"x 1" pieces0 6 lbs of fresh or frozen pork butt cubed 1"x 1" 4 lbs of fresh or frozen belly pork cubed 1"x 1" Hawaiian coarse rock or kosher salt MSG (optional) Fresh cracked black pepper 2-3 tier steamer pot or pressure cooker Procedure: Mix pork butt and belly pork fat in a mixing bowl. Add salt, Msg, and pepper. Mix and let stand for spices to marinate meat for about 30 minutes. Amount of spices to add is by pinches. You will have to adjust to your preference. Less is better. Rinse leaves and stems and set aside in a separate bowl. Precut foil sheets to approximately 8"x 10". Make as much sheets as needed or until you run out of meat and taro leaves. You will be making little foil packages. Here goes. On one foil sheet, place 2 taro leaves in center. Add 2 pieces of meat and fat (equal amounts). Add a few pieces of taro stems. Continue by folding in leaves and foil into the center tightly to contain the meat and leaves. The foil package should be like the picture. Traditional laulau making is hard work using Ti leaves in place of the foil and sometimes tied with butcher's twine. I learned this recipe from my good neighbor George Keala Sr. while growing up in Kalihi. He had his own luau catering business and told me why work harder when you can make easy "juicy" laulaus instead of typical dry ones you buy at the market or restaurants. Fill steamer pot with water and as much laulaus you can fit into each tier. steam for 6 hours and keep replenishing water levels. With a pressure cooker you need to fill with water to appropriate level and add laulaus. Bring pressure to 40 psi and cook for 1 hour. Laulaus will come out juicy. Eat with steamed whit rice or traditional poi (Hawaiian style mashed taro paste). Our family loves it with tabasco and soy sauce. Yields about 40-50 mini laulaus!! Freeze the rest for easy quick meals. Enjoy!! :)
Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". Wikipedia While I was on vacation in Hilo, I decided to pick up some poke and they had a very similar recipe. I got it from Foodland in Hilo and have never seen it at other poke bars. I was hooked! On a mission to create some kind of crab poke. Craving every day until I finally found some king crab pieces. CHEEE WHOOO! This recipe is very close to the one from foodland and I plan on making it for PUPU hour often. I'm drooling, I want some....WINNER! ENJOY! This recipe is dedicated to Krystie's nephew Keeyan who helped me pound da crab! So cute, we was best friends after that. CUTIE!!! Gochujang (is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt.) Soy Sauce Sugar Sesame Oil onion sliced thin choppes green onion crab pieces or clusters (cooked) Mix gochujang, sugar and soy to create a liquid form. I usually use about 2tbsp. of each. I like mine a little sweet and not to salty. Add more paste or sugar to your liking. Drizzle in about 1tsp. sesame oil mix crab pieces with paste mixture add in desired green onion and onion, mix well marinade for at least 1 hour. (I mix mine periodically and marinade at least 1/2 a day for da ono juices to get inside) KIM CHEE SOYBEANS This recipe adapted from my best friend Krystie. She made it for me and it was AWESOME! Variations of soybeans(poke style) is also very popular at poke bars. I like this because it is very cheap to make and make you thirsty for drink more beer...he he! 2 packages frozen soybeans 1 tbsp. garlic salt 1-2 tbsp. gochujung 1 tsp. sesame oil 1 big heaping spoon of chopped garlic (i use bottle) das it! cook soybeans according to directions mix all ingredients in gallon ziploc bag, chill in icebox or cooler. **FAST!, take mo' long fo boil da water...
From modern slang to pidgin terms, you’ll only hear these 12 (somewhat) silly sayings in Hawaii.
Milk pudding is super rich and soft; one bite and it melts into your mouth. You can also swap for coconut milk if you want a lactose-free alternative. Give this easy and delicious dessert a try, and I promise you will love it!
I have been MIA for a few weeks. I went back to the Island. I was not able to make a trip back last year. I missed my home state. I was glad I finally was able to return. Weather was not the best - rain, hail, water sprout, then tornado! It didn't really matter. I was back to my Island home. While I was away, my sister asked me for my recipe to make haupia for a baby shower. Haupia is a traditional Hawaiian coconut dessert for special occasions. Haupia used to be make with arrowroot, today we use cornstarch as the thickener. Haupia can be very simple, just coconut milk, sugar and corn starch. However it can be tricky. The issue is something time the pudding will not set and you will ended up with "soup". I am going to share my secret with you. 1 - Don't overuse cornstarch. It will make it taste horrible 2 - The secret is: use frozen coconut milk. The canned coconut milk is too thin. It does not work. Now, you have my secret Frozen coconut milk is usually available in Asia grocery store. Please make sure you purchase the coconut milk and not the coconut gel. So... here is the recipe, please note that I am making a double recipe here. Hawaiian Haupia (coconut pudding) 1 1lb bag frozen coconut milk 1/2 cup sugar 5 tbsp corn starch 3/4 cup water Directions: In a small bowl, whisk corn starch with 3/4 cup water, set aside In a medium pan, combine frozen coconut milk with sugar over med low heat till sugar completely dissolved. Slowly bring to a boil Continuous to stir, add cornstarch mixture. Bring to a full boil over med heat. Stir constantly till the pudding thickened and coat the back of the spoon. Lower heat and continue to stir till you have a smooth texture and the pudding is shiny Remove from heat and pour the mixture into a 8x8 pan (I use a 9x13 pan for a double recipe) Even the top Place a piece of plastic wrap directly on top of the pudding. Refridguate till cold. The pudding will set Cut into small squares and serve! To add a little tropical touch, try placing the pudding square on Ti leaves or banana leave! Enjoy Aloha
With only about 1,000 full-blooded Hawaiians left in the world, preserving native island culture is a huge challenge. One way to do this: teach students and other island residents the ancient art of making poi, a dish that's been feeding native Hawaiians for centuries.
Next stop can be your own kitchen instead of Zippy's.
Hawaiian Recipes - Cooking Hawaiian Style made home cooking easy and joy. Browse our free hawaiian recipes and recipes from all over the world.
A few months ago, The Help's photo was featured in the Huffington Post article, 23 Food Things Only Chinese-American Kids Would Understand ....
In 1906, Albert and Fred Waterhouse were walking over sand dunes along the approximately one-mile wide by two-and-a-half-mile long area between Kawainui Marsh and the ocean, when they envisioned th…
Somen salad is light, refreshing, and delicious, but it is also hearty enough to be a whole and satisfying meal. This Japanese salad recipe has it all – noodles, meat, and plenty of veggies. And the dressing is sweet and savory and perfect with all the other flavors!
A yeast doughnut of Portuguese origins that is very popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with plain sugar, they make an irresistible treat.
Looking to kick your normal Pastele recipe up a notch? You have to try this delicious Pastele Stew with pork, zesty Spanish spices, fresh cilantro, Hawaiian chili...
