Pineapple, although it originated elsewhere, has become symbolic of the Hawaiian Islands and Hawaiian cooking. Grilled Pineapple Slices are a favorite at Luaus and other Barbecues in the Islands. They are especially good served with Pork, for example Spare Ribs or Pork roasts.
A Symbol of Eternal Friendship Good with Whipped Cream
In old China, an unpeeled Orange was the symbol of eternal friendship. In modern Hawaii, you might see caramelized Orange Slices at Lauaus, barbecues or other parties. They get served by themselves, as an accompaniment to meats, or as part of dessert, with Whipped Cream or Vanilla Ice Ceam. The recipe comes from a Chinese method of caramelizing fruits. Continue reading →
A Favorite Dessert Among Kamaiina Good with Mango Ice Cream
Macadamia Lace Cookies have long been a favorite among Kamaiina cooks in Hawaii, as they go well with other desserts of the Islands, like Mango Ice Cream. In the minds of most people, Macadamia Nuts have a close association with Hawaii, and while this is true, like all other foods of Hawaii, they originated somewhere else, in this case Australia.
This is a Hawaiian approach to roasting Tomatoes for serving at Luaus or barbecues. Although Tomatoes may not seem a specially Hawaiian type of food, they belong to the third major wave of ingredients introduced from the North American mainland in the 19th century and were well domesticated in the Islands more than a century ago. Continue reading →
Cold Sweet and Sour Radishes are a favorite accompaniment for roasted meats at Hawaiian Luaus and other cook-outs. Essentially, this is a Chinese dish, usually just made with Red Radishes. In the Islands, they like to combine White Radishes and Red Radishes, which adds to the visual appeal. You can of course make it with either or both, if you have both kinds of Radish ready at the same time. Continue reading →
A Honolulu Favorite Tender and Savory Rather than Sweet
This is a Hawaiian Fusion approach to Pork Spare Ribs cooked over a grill. This succulent recipe is easy because the ribs are parboiled first, to remove some of the excess fat, which makes them on the lean side. They will have a tender texture after a short grill time Also, they will be on the savory side, rather than sweet. Continue reading →
Philippine Style Rice
Two Kinds of Rice and Annato
Garlic – a Key Ingredient
Arroz a la Filipina or Phlippine Style Rice, is a popular Filipino dish that combines both Glutinous or Sticky Rice and regular Rice in a single dish. In the old days it was usually made with Lard as the cooking fat, but you can substitute Vegetable Oil. The flavor will be just as good and the result more cardiac-friendly. Continue reading →
Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine. It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with other dishes. The recipe is adapted from Bach-Yen Boun. Continue reading →