The H.R.C Movement of the 50th State Hawaii Regional Cuisine which has been developed in the islands from "The Twelve Chefs of the HRC" on the Big Island since 1992.This had brought in ideas of the old back into the spot light, different parts of the food history,and put Hawaii on the map as a respected culinary destination. Hawaii Regional cuisine has been used to promote sustainable produce and local ingredients as a basis for new dishes in the restaurant. Hawaii Regional Cuisine had ended up taking old dishes and making them new in the homes of islanders. As a result a number of recipes have appeared that use traditional and historical tastes and techniques for local palates that are prepared in new ways. The Twelve Chefs of the HRC have created restaurants being at the forefront of development and idea behind the movement by following its mission there have been many interpretations based on the dishes that came from each chefs menus. This could be cuisines that are more personal to the chef that mark where they are from or clientele and place Hawaii cuisine as an influence, some merged the cuisine of east meets west as Hawaii being a fusion melting pot, and some embraced the local culture that reflects societies day to day cuisine of the Hawaii residents. Each chef has had their own contributions of where the movement has spread to after meeting the 15 year mark (1992-2017). A few didn't promote so much and helped more in the background with their skills and offerings. They also had more of a network contribution to the movement to get its start, such as: Shep Gordon, Gary Strehl, Amy Fergusan. Peter Merriman is the catalyst of starting the ball of HRC to put the group together, but it took everyone to network the group to get the word out there. It wasn't until each person created their restaurants and ran their menus the way they wanted to in their kitchens that further effects of each chefs approaches would be seen. George Mavro's Cuisine approach is about bringing wherever the persons unique country and provinces flavors to the table with Hawaii as the focus influence. Roger Dikon brings his california french cooking to the table with hints of asian in it. But the general idea wasn't clearly stated until defined by Bev Gannon in an interview on how her style was an Hawaii-American Cuisine approach. Most of the HRC Chefs had followed this idea with dishes identifiable from its origins while working within the restraints of local ingredients. This keeps dishes separate and makes variations that are uninspired in appearance, but unique in taste. "Kalua Pork Enchilada Pie" that is an american dish with local dish kalua pork version, "Crab Pizza" that is an american dish with local crab. "Macadamia Crusted Mahi" that has local ingredients that are well merged, From her personal stand point Gannon has a customer consideration in familiarity of american cuisine, local comfort foods with Hawaii ingredients, and large portions. This was done to work for business survivability. Sam Choy was seen as the Hawaii Local Cuisine Pioneer, but Alan Wong took Hawaii Local Cuisine and shared his approach. It was all about taking old recipes that merged with hawaii local cuisine and hawaii variations of ethnic cuisines to make something new from the old plantations. These make dishes that have the heart and limitations to make dishes that seem to come out of that time period. "Ginger Crusted Onaga" is an example of a local stack that is a hawaii-chinese and japanese which borrows from already existing dishes, "Loco Moco" that is a classic local dish and is served contemporary at the Pineapple Room, "Ma'o Farms Sassy Greens" that shows the loyalty to the ideals of island sustainable ingredients. Alan Wong being previously a Kapiolani Community College teacher was known before as a teacher who had a way of passing on the skills, which has also made its values into the movement with many HRC chefs learning some of his tips and tricks of making the next generation of cooks. Roy Yamaguchi's Hawaiian Fusion Cuisine approach of having no boundaries of Hawaii and going all out into the ethnic merging of dishes to represent old tastes with high class contemporary in appearance while utilizing balance between both cultures cuisines. Yamaguchi's culinary knowledge in flavor balancing was so on point that around the world it opened the flood gates on the popular approach of the general idea of "Fusion Cuisine" of any two cuisines, and so is the most well known chef in the Hawaii scene. A great example is his "Frying Dragon Roll" that uses hawaii ingredients with japanese eel with sauces and america frying technique that merge well and are not separate tasting experiences in each bite. His involvement in HRC had brought many food writers to the Hawaii cooking scene for much of HRC's publicity. The only exception of who could keep Roy on his toes would be colleagues Jean-Marie Josselin and Mark Ellman. Josselins approach is using hawaii-french fusion while Mark Ellman's approach of making hawaii-latin fusion. Ellman shows his fused dishes in his restaurant Malao Ocean Tavern and separation of latin foods in another restaurant Fridas Mexican Beach House that are both successful on Maui. While Hawaii regional cuisine has taken a turn to define Hawaiian Cuisine in all its many sub-definitions: The broad term of Hawaiian Cuisine to define a geological region of the state, Hawaiian Regional Cuisine to define a geological region per island, Hawaiian Cuisine of the Hawaiian people and their traditional Hawaii Food, Hawaii Local Cuisine that targets influential foods up to the plantation era, Hawaii Ethnic Cuisine that targets ethnic cuisines that separate themselves from the local identity like hawaii-korean cuisine as an example. Components of Hawaii regional cuisine is going in its own path from Peter Merriman's original visions that made its way into the movement of the approach of Farm-to-Table before it was popular with chefs: Andrew Le, Mark Noguchi, and Ed Kenney. To the lesser known chefs and home cooks following traditional Hawaiian techniques passed on for generations and asking questions of where else the techniques themselves could take the cuisine. It's exciting to see where the next generation will take the Hawaii Regional Cuisine movement! Hawaii Cuisine Hawaii cuisine, encompasses the regional, historic, and traditional foods of Hawaii. Which have developed through economic, residential, and social changes. The traditional foods are called Hawaiian Cuisine and sometimes (Native Hawaiian Cuisine) and is based on taro and other dishes emphasizing sustainability of ingredients. The historical foods are called (Hawaii Local Cuisine) that brought mixed ethnic foods that melted together to make unique takes on dishes that are specific to Hawaii. The regional foods are called (Regional Hawaiian Cuisine) and offer a geological array of specialties Revitalizing Hawaii Cuisine The cuisine started as a culinary compilation of best dishes and slowly narrowed down its development into making something identifiably different as a cuisine. The Hawaii regional cuisines first generation had ended up changing the perspective of those who lived in Hawaii and the rest of the world about the food on the islands, especially within the realms of High Cuisine. This was mainly because many recipes were highly regarded for its complexity in taste, but not so much for the home cook. But, most importantly Hawaii was no longer the waste land of food, but a respected revitalized cuisine that marked its place in the world of culinary arts. The movement itself may not be referred to as HRC, but would live on in its parts of: farmers markets, farm-to-table, food sustainability, and haute cuisine. A Community of Ingredients The goal of the movement was to link local ranchers, fishermen and farmers with chefs and business in the hospitality and restaurant industry. In its starting the dishes would be uninspired international and continental hotel cuisine from the limited ingredients replacing mainland ingredients with the locally sourced foods. Overtime the limited ingredients would be learned and mastered to develop a path way for Hawaii regional cuisine to use the gifts of the island while taking care of the island to make a community of people bound by the food ingredients of the land and sea. The purpose of these limitations and ingredient concentrations was to produce recipes that would adhere to locally sourced ingredients list, but also understanding ethnic cuisines for flexibility of some imported food goods. First Wave- The Twelve Island Chefs of Hawaii Regional Cuisine Hawaii Regional Cuisine came together in 1991 with goals of quality and diversity of Hawaii ingredients instead of limited flown in ingredients, Hawaii cuisine influences of the people. A distinct Regional Cuisine Style instead of the popularized European cuisines from European chefs at Hawaii hotels. Replacing the stereotypical pineapple-ham, mai tai, and kalua pork with poi through creative execution and skill from the movement of Hawaii Regional Cuisine.
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The thought of Thanksgiving in Hawaii probably has people who are not from the island thinking of the usual turkey, potatoes, pies, cranberry sauce, cooler weather, and meeting up with the family for the usual once a year get together from all over. In Hawaii its a Holiday and its a celebration, but its much more about the feasting thats going to happen with the bounty from the land to the ocean and all the dishes that have come from all over. The feast itself of Makahiki was called “Ka aha aha ana piha makahiki” meaning the feast to have for a fullness for the year to come.
The typical things are there as it is a National Holiday as well as in its own right a Hawaiian one, but, there are some not so typical spreads that are seen on the table that sort of tells a bit of the history of Hawaii on its own. Some people hosting the party cook the basics and then there are those that go a bit more into it with the ethnic and quite familiar dishes that reach the table as well. As a host there will be some main dishes that are made , which tend to be those typical ones and then each person who is invited and then attends the party will add one dish to the menu for the group. Over the years the things people would eat would be widely affected by the local cooking scene In the 1980s. Dishes like: Classic Brined Turkey, Lup Cheong Kimchee Fried Rice, Garlic Mashed Potatoes with Butter, Pork Roast with Gravy, Pao Doce, Hawaii Sweet Bread Pocho Stuffing, Bread Pudding, Li Hing Pineapple Sauce, Candied Uala with Marshmallows, Macadamia Nut Ice Cream, Garlic Oyster sauce Green Beans, Fried Akule, Cobb Corn, Turkey Jook It would change again with the arrival of the HRC (Hawaii Regional Cuisine Movement) In the 1990s. This would bring people to make new-and-old things with the idea of using the whole animal or vegetable, like: Sweet Bread Taro Rolls, Local Fried Rice (portuguese sausage, bacon, char-siu), Prime Rib with Beef Au Jus, Lup Cheong Stuffing, Guava Glazed Ham, Pocho Pork Roast with Gravy, Roasted Root Vegetables, Sauteed Garlic Mushrooms, Country Fried Saimin with Kalua Turkey, Hawaii Pumpkin Crunch Pie, Haupia Pumpkin Macadamianut Pie, Wonton Turkey Salad. Hawaii-style Thanksgiving had already been an idea that was instilled from the past, so when it was declared under the name that many people know of it today as "Thanksgiving" as the U.S. Thanksgiving it was easily adapted into the yearly calendar.
It would start off mostly as a foreign idea to most Hawaiians or at least a Westernized version, but as things became ever more westernized those who grew up with the American Holiday would come to be familiar with it. Even when it was established many locals wouldn't be able to fully enjoy what would be told by others as it would be very expensive to go to such a feast. Back during the time plantations were still active during World War II it would be quite expensive at 2$ (1940) or 20$ (2020) for a dinner at a restaurant or hotel for thanksgiving. In the 1950s, a few menus would have dishes like: Roast Turkey, Fried Game Fish (Ulua), Mashed Potatoes with pork fat, Cream Soup, Gravy, Oysters, Cheese Platter, Pumpkin Pie, Hawaii Ice Cream, Tropical Fruits, with live music and dancing. Many of the game fish offered at this time were deep fried and they had a low to no chance of Ciguatera poisoning, so they were allowed on menus as a standard for such meals. Turkeys were locally sourced with notable places like Waialua Turkey Farm. Families that only could afford little would have things like: candied yams with marshmallows, canned corn, canned green beans, ham, rice, and canned vienna sausage. Grilling and Smoking were getting pretty popular at the time with Green Egg Smokers and Kamado Smokers that were sold by places like Shirokiya, Arakawa's, and some brought them back from Okinawa. While many know of Hawaiian Barbeque being either from underground Imu's and Modern Day Barbeque dishes from the U.S. South West cuisine, many of the American-influenced dishes that were made in Hawaii came from the 1970's including dishes made for the occasion of Thanksgiving. While eating such dishes people would enjoy: Local Thanksgiving Day Parades by Local Businesses, Temples and Shrines would have decorated Shrines they would carry (Mikoshi), and Thanksgiving Football Games with Thanksgiving at the Stadium. In the 1970s, often times cooked in a Ceramic Smoker it was popular to have Smoked Turkey that was soft, flavorful, and juicy. But there was the classic oven baked Turkey that was either marinated, brined, glazed, etc. The main event of turkey would be served up with Thanksgiving foods like: Hawaii-style Salads (Mac Salad, Chicken Salad, Corn Salad), American Green Bean Casserole, Pocho Mushroom Mixed rice (shiitake), Corn Chowder, Kalua Turkey, Outrigger Oyster Stuffing, Baked Pineapple Ham, Pineapple Sauce, Corn Pudding (cream evaporated milk), Canned Cranberry Sauce, Hawaii Pumpkin Pie, Hawaii Custard Pie. At this time there were Hawaiian dishes being made by Hawaiian families that took things towards the imu like: Kalua Turkey, Turkey Laulau, Seasoned Pork Laulau, Mashed Sweet Potatoes with Coconut Milk, Pocho Stuffing, Freshly Pounded Poi with Butter, Kanaka Poke, Shrimp Fried Rice, and Paiai (illegal). The term Thanksgiving sticks as the most used way of celebrating thanks, regarding the controversial history of the term it has lost most of its origin historical American contexts and replaces them with the region's history of showing thanks. This is however disregarded by most Travel Industry workers and Hotels as "Thanksgiving" is marketed in its western meaning and makes claim of no differences while catering primarily to American tourists who are looking for something more akin to the U.S. region they may have come from rather than a Hawaii Thanksgiving experience.
Ohana is what comes to mind rather than any sort of history, and with that comes peoples interest in what will be served up at the table. While many people do follow tradition and cook there is a large amount of people who choose to go to eateries and order a really large meal that is pre-made for them to pick up and take home to their hungry family. So it is true that modern Kama’aina do celebrate Thanksgiving with most knowing that it relates to Makahiki and still remains a time for thanks for the harvest and thanks to give to others. Appearance matters as well, so many of the dishes have thematics of being fall-like colors: orange, brown, yellow, dark brown, white, cream, and greens. Hosting Thanksgiving Dinner, the list of dishes is long, since there are people from many countries that have married one another and originated from different places, so some sides seem quite ethnic to those unfamiliar with local food. For example thanksgiving sides that are quite common in Hawaii that might not be elsewhere are: Chow mein Noodles, Lechon Roast Pork, Roast Duck, Kalua Pork, Pickled Onions, Turkey Tail Adobo, Steamed Fish, Andagi, Haupia Pie, Kulolo, Smoked Poke, Lomi Salmon, Furikake Salmon, Salmon Sashimi. Dishes widely differ based on where on the island the person is from, their personal preferences, and those in attendance. And as many other meals there are not really strict meals in Hawaii, so its good to take note that many of the listed foods are some of the more common ones. However, there is always room on the table for those with a hungry appetite for anything that is super ono "delicious"! Hawaiians had their own variation that would be "Makahiki Celebrations" during the beginning of the growing season. In Ancient times there was Makahiki Season, a time where warfare was prohibited and commoners and chiefs of all parts of the world would assemble at the Ahupua'a land division boundary for eating pigs and vegetables and all sorts of feasting treats. During this time there were competitions with the game "Konane" (board game), Ulumaika (bowling), and more. Hawaii would have their feasts of giving thanks change over time with things like Hawaiian Independence Day, Hawaiian-style Thanksgiving, and American Thanksgiving menu choices at eateries.
You won't find pan-fried chicken, biscuits, grits, chick peas, collar greens, or sweet tea though. Since, thats southern mainland style, but what you will find is how Hawaii celebrates its Thanksgiving. While this doesn't cover every detail of every persons thanksgiving dishes, history, and descriptions it does show a bit of an idea of how things had been back in the day. In 1843, before Thanksgiving there was the Hawaiian national Holiday of La Ku'oko'a Day (Independence Day) declared from Kamehameha the III 14 years before President Lincoln declared Thanksgiving a holiday of its own. It started with the British Occupation with illegal land claims of Hawaii, then U.S. intervention handled by Admiral Thomas (Ship HMS Dublin) and American Warships working with missionaries and the Hawaiian Kingdom, and then the event would be known as the "Paulet Affair". Because of this there are a few Hawaiian families that recite the words of the ruling king at the time "Ua Mau ke Ea o Ka Aina i ka Pono" which means "The Sovereignty of the Land is Perpetuated in Righteousness". Some people celebrate Thanksgiving as Hawaiian Independence Day (November 28th) while others for Makahiki (November 17th), or some both as an excuse to feast twice! In the legislature of the Republic of Hawaii (1894) had made the holiday of "Thanksgiving (November 28th of 1898)" be the official name of the day after the events of the illegal overthrow of the Hawaiian Kingdom (Bayonet Constitution, 1887). Thanksgiving back then was based on the celebration of what came from the land and hopes of good food in the future. Much of this was many of the ancient Hawaiian dishes which many are known, but not all have been recorded. The Kitchen would be preparing dishes that were made to impress with really great presentation with custom utensils with artistic engravings that took the close attention that royalty demands. The service as it is done in French-style banquets that had a mixture of cuisine for respect to show the best of the host culture and the visiting culture with the elegance of the cultures of Europes greatest dining experiences that can only be held by royalty. The menu selection would reflect what you would see in some of the larger dining halls, but in the Iolani Palace that definitely left a good experience that was not lackluster of comparable events held by other royals.
Much of what was seen on the menus in those days were food of luxury. As a show of Hawaiian culture there were carefully prepared in the kitchen food bundles that were wrapped in the traditional fashion of ti-leafs that were naturally green that left a cool touch to the fingers. As a way to signify wealth would be linked to what they would be willing to give away as it showed the generosity and respect of what could be afforded for a follow up meal for a later time. It would be traditional, while having nothing wasted to make sure everything would be used. When guests came to the palace it would leave them quite impressed as the entire setting was fitted with convenience at every possible occasion as a way to prepare things before asked and to predict the expectations and surpass them of the guests themselves. Research of Iolani Palace Menus 1883.02.23 (State Dinner)- Mulligatawny Soup, Turtle Soup, Windsor Soup, Soup a la Reine, Boiled Uhu, Ulua, Olo, Fried mullet, Kumu, Moi, Crab, Anchovies; Vegetables, Mashed Potatoes, Sweet potatoes, Sliced potatoes, Taro, Green Peas, Tomatoes, Corn, Asparagus, Spinach, Wild Duck with Mushroom, Lawalnuld Pigeons, Plover, pheasant, Fillet of Veal, Mutten Cutlets, Boiled Turkey Truffle Sauce, Boiled Ham, A la mode Beef, Fillet of Veal, Canvass-back Duck, Chicken Pie, Roast Goose, Shrimp Curry, Bombay Duck Curry, Cheese Salad, Wines of Sherry, Hock and Rhine Wine, Claret and Burgundy, Champagne, Beer, Port, Liquers, Iolani Pudding, Wine Jelly, Sponge Cake, Coconut, Papaia and Fruit Cake, Strawberries and Ice Cream; Fruits; Pompoms; Tea and Coffee. 1885.04.10 (Spreckels Dinner at Punahou Mansion)- Huitres en Coquile, Potage Bagration, Petits Souffles, a la Princesse, Grenades de Sole, a la Romaine, Filet de Boeuf, a la Royale, Chartreuse de Volaille, a la Moderne, Zambajone au vin Champagne, Pan de Gibier, a la Isabelle Pan du Riz au Fruits, a la Kalakaua, Ponche au Kirsh, a la Cardinal Bombe a la Neapolitaine, Dinde au Marrons Gateaux et Bonbons, assortis Asperges a la Hollandaise Corbeille de Fruits, Choufleurs au Parmesan Cafe, Chablis Margaux 1877, Chartreuse Jaune, Amontillado Romanee Conti, Maraschino, Schloss Johannisberger, Pommery Greno Sec, Kummel 1889.08.09 (Breakfast for French Duquesne)- Boiled Kumu, Fried Mullet, Deviled Crab, Viandes and Volailees, Beefsteak, Salmi of Duck, Mutton Chops, Pigeon on Toast, Boiled Chicken, Shrimp Curry, Chicken Curry, Cheese and Tomato Salad, Omelet, Ice Cream, Chocolate. 1890.12.06 (Hawaiian Independence Day)- Tomato Soup, Mullet with Sauce Tartare, Roast Pig with Apple Sauce, Roast Turkey with Cranberry Sauce, Sweet Potatoes, String Beans, Baked Potatoes, Olive Relish, Lettuce Salad, Cheese Straws, Mince Pie, Nuts and Raisins, Tea and Coffee. 1892.03.08 (Charity Luau)- Heeneene (relishes), Hee (squid), Opihi (fresh shellfish), Limu (raw sea moss), Mamona (kukui-nut sauce), Ula (raw lobster), Papai (raw crabs); Raw fish Lomi- Uu Lomi (big scale soldierfish), Awa Lomi (giant milk fish), ‘Ama’ama Lomi (Stripped Mullet), Ele Lomi (Black Trigger Fish), Ake Pipi (fresh Liver), Nehu (dried fish), Luau (cooked taro leaves), Kaihele (shrimps pounded with salt), Kalua Roast Luaa Pig Roasted Underground, Ia Lawalie (fish cooked in ti leaves), Moa (roasted chicken), Puaa Paakai (salt pork), Pipi (salt pork), Laulau Puaa (entrails of pig cooked underground), Na Nea Ulu (vegetables), Poi Ulu (bread fruit poi), Poi Kalo (national dish), Maia (bananas), Kulolo Taro Pudding, Koolopalau Potato Pudding, 1892.04.09 (Honor Dinner)- Deviled Crabs, Mock Turtle Soup, Boiled Kumu with Hollandaise Sauce, Salmi of Ducks with Olives, Fillet of Beef, A la Chartreuse Punch, A la Russe, Roast Turkey with Cranberry Sauce, Roast Ham, Chicken Curry, Bavarian Pudding, Whipped Cream Fruits, Tea and Coffee. 1889.08.22 (Honor Dinner for U.S.S Nipsic)- Mock Turtle Soup, Soup a la Reine, Boiled Kumi, Fried Mullet, Oyster Pates, Salmi of Duck, Pigeon on Toast, Turkey Roast, Ham Roast, Fillet of Beef, Shrimp Curry, Chicken Curry, Roman Punch, Salad and Cheese, Mashed Potatoes, Green Peas, Asparagus, Saratoga Potatoes, Mushrooms, Pudding, Fruits, Ice Cream, 1887.04.16 (Honor Dinner for the British H.B.N-S Caroline)- Turtle Soup, Soup a la Reine, Boiled Uhu, Fried Kumu, Filet du Boeuf, Mutton Cutlets, Salmi of Duck, Pigeon on Toast, Punch a la Romaine, Shrimp Curry, Chicken Mayonnaise, Snow Pudding, Omelette Souffle, Ices, Strawberries 1892.02.26 (State Dinner)- Supieers Consomme, Cream of Asparagus, Mullet, Tartar Sauce; Salmon, Hollandaise Sauce, Terrapin, Snipe, Cardinal Punch, Goose Roast, Beef Roast, Canvas Back Duck, Pheasant, Saddle of Venison, Celery Mayonnaise, Chicken Salad, Diplomatic Pudding, Charlotte Russe, Sherbert, Ice Cream, Maccaroons, Pruit, Nuts, Cheese, Hock, Sherry, Rhine Wine, Claret, Champagne, Chambertin, Port Cognac, Chartreuse. Royal Kitchen, the royal family would have been eating based on the cuisines that were across the kingdoms land and was an important way to show the royals place in what they could eat and what they had decided to eat. The eating of the royal family would be representing the nation of Hawaii on the global stage as it would have to show that it had its own food while maintaining the extravagance of the food of the visiting nations to the palace. Nothing fills the heart of the king than a a meal fit for one with each person under service to be needing a meal to make sure things would run smoothly in the Hawaiian Royal Family.
By looking at the old menus for information rather than nostalgia there can be a inside look into the royal kitchen of what was made through the menus that have information from the archivists who note the occasion and with understanding of the foods meaning at its time of serving. Chefs working for the kingdom were said to be cooks that were adaptive in their soups of the anglo-french cuisine, but still present the roast meats alongside poi with variation that would befit the western parties involved. A slice of a duck carcass into a nice roast or a truffle sauce of champagne would make its way to the table for a delicious feast with the Hawaiian foods of fish and poi in a heightened container for elegant dipping. King Kalakaua was known as the “Merrie Monarch” as he enjoyed the grand foods of the position and served food with a higher purpose than simply eating and made sure that the foods would make their mark in the ever changing cuisine that was being developed by the people and the royal chefs in pleasing those who sat at the tables of diplomacy. The Royal Families of the British Royal Family and Hawaiian Royal Family had a friendship between the two families that insured that royal standards of equal measure would be planned and displayed. There is still much to unravel about what had happened in the kitchen and what secrets are able to be found in the archives and the palace. Iolani palace was the official place of royal engagements and at its base is the kitchen that would cater party after party and have lots of events that would have ingredients coming in based on those to be served. Dinner for the emperor of Japan there was no problem, a menu of ethnic delicacies for the vice roy Li Hung Chang it was all in a days work, or visiting Admiral George Brown of the United states? a at length table of fine dishes would be in the dining hall with decorations and magnificent flora to brighten up the room. At each occasion there would be dining table ornaments and a draped silk runner from one end of the table to another with high-tech electric powered light. The Royal involvement in the menu with consultation and collaboration of the needed people and chef make a meal planned and properly sourced with seasonal foods that were at their best, but in Hawaii most of the ingredients would almost always be in season due to the soil and weather. The prepared foods would speak volumes of the estates and the foods the ingredients were sourced from with attention to detail there was nothing missed in each course. With western etiquette food would be eaten with strict rules about how to sit and how to eat and was a task in itself while discussion and eating were going on simultaneously between the diners. Food would play a key role in bringing all these kingdoms, militaries, and politicians together, and that would be quite expensive. It would be a huge amount of money to get the different sorts of food and it would be the highlight of the visit to the palace. It would be the kitchens job to make the menu for the guests and sell the brand of Grand Hawaii for people to never forget the food, the plating, and the service that was shown in the dining hall itself. Hawaii Andahash are deep fried pork hash with a savory batter on the outside that is eaten from families around the harbor area and originated in Aiea and is a local food that always is a favorite. Andahash was started from "Aiea Manapua and Snacks" as the original place that started making these large deep fried foods and over time it caught on as a regional specialty that is called "Stuffed Mushroom Pork Hash". The bite of this particular pork hash dumpling has a crispiness with a crunch similar to a andagi and the inside is very soft and good for absorbing sauces, so this particular dish is served with sauces and a choice sauce is "Shoyu Mustard Sauce" that is common condiment given to patrons at Hawaii Manapua shops. Another thing to take note of is the breading inside soaks up the juices of the fat coated stuffed meat juices for a boom of flavor to the bite.
Aiea is on the island of Oahu Hawaii, and Stuffed Mushroom Pork Hash is a specialty dish in Aiea. It is mainly found in Manapua Shops, Hawaii Chinese Restaurants, and Dim Sum carts, however it has become harder and harder to find outside of peoples homes. While people in Hawaii are familiar with steamed pork hash and even baked pork hash in some places there aren't many that place it in a dough ball ready to be dipped and comes from the deep fryer. Deep fried foods and grilled foods have been common in places that surround the harbor, which is theorized that it is from the large amount of military families that are around the area who have a interest in deep fried foods, but even the locals will come in for the delicious deep fried treats, it is really tasty. The meat is based on ground pork and ground shrimp and other ingredients, which are usually mixed until made into a paste and stuffed traditionally with eggplant or mushrooms. The varieties of the dish can be seen in home made kitchen recipe cards as different areas tend to make different variations, for example: Ewa: Steamed Taro, Filipino Eggplant Waipahu: Mung Beans, Garlic Onchoi, Aiea: Button Mushroom, Japanese Eggplant, Pearl City: Long Squash, Daikon Radish. A Manapua Shop in Aiea was one of the most famous places to get the dish was “Aiea Manapua” shop, which was eaten by nearby residents and oftentimes those running off to work. It was neither a andagi or a pork hash, so it had had paved a category of its own. Those who bit into the large dumpling would nick name it Andahash for Andagi and Hash. One of several up and coming pancakes that are up and coming in the Hawaii style food scene is the Banana Macadamia Nut Pancakes. The origins of the sauce as many things in Hawaii dont have much to go off of. It is nice though to see a competitor to the classic Buttermilk Coconut Pancakes that are featured to have Coconut Sauce and is sometimes paired with Chocolate Syrup as well. The popularization of mixing Banana Pancakes with Macadamia Nut can be from thanked from the eatery Boots & Kimo's Kailua.
The nuts hold alot of flavor inside that come out only when they are on the saute pan. Many people just toast them without anything for the browning, but throwing a dash of butter to make a nice extra buttery brown makes things a bit more crispy. There can be variations found at places like: Eggs & Things, Liliha Bakery, Cinnamons Restaurant, and The Original Pancake House. -Nut Toasting Flavor 1 cup. Macadamia nuts Chop macadamia nuts until fine. Place nuts single later onto saute pan at medium-high heat for 5 min. Remove from pan, and set aside. Do not wash pan, use Macadamia Nut essence on the pan to make Macadamia Nut Cream. -Macadamia Nut Cream 1 tbsp. butter 2 tbsp. flour 1 cup. 2% milk 1 cup. Heavy cream 3 tbsp. sugar 1/4 tsp. salt 2 tsp. vanilla extract 3/4 tsp. lemon juice Use saute pan used for toasting Macadamia nuts. Set saute pan to, medium heat, add 1tbsp butter and melted. Stir in 2tbsp flour and mix. Pour in 1 cup of 2% milk & 1 cup cream. Stir continuously, add 3 tbps sugar, ¼ tsp salt, 2 tsp vanilla. Cook until thick *5 minutes*. Lastly mix the ¾ tsp lemon juice. Seafood Plate Lunch is a Hawaii traditional plate lunch from Hawaii Cuisine that has its roots from those living off the ocean. A Standard seafood plate lunch consists of two scoops of rice, macaroni salad, and a seafood entree. A plate lunch with several entrees and additional sides is a "makai mixed plate". The word "makai" means toward the sea and "plate lunch" is a rice plate specializing in foods from the sea.
Seafood plate lunch was eaten by fisherman or by a few establishments that serve seafood, since the dishes are very delicious and provided by the ocean that surrounds the islands. In Hawaii a few of the favored fish choices tend to be: Mahimahi, Salmon, Ahi, and Onaga, depending on the season. Many of the seafood plate lunches are not exclusively seafood and are accompanied by poultry or red meats sliced thin and often times sauced, fried, or both. Popular Entrees that have a featured plate lunch are: Makai Mixed Plate (miso beef, tempura shrimp, furikake fish, and sashimi), Misoyaki Beef Plate (thin-sliced beef, green onion), Misoyaki Butterfish Plate (marinated), Loco Moco Plate with Kalima Mushroom Gravy (mushroom cream), Mahi Mahi with Cream Plate (egg dipped juhn, sauteed), Marinated Ahi Patties with Cream, Tempura Deluxe Plate, Makai Dipped Mochiko (teriyaki, chicken, vegetables), Steamed Fish Plate, Beef Luau Plate, Garlic Shrimp Plate (shrimp), Garlic Seafood Plate (shrimp, butterfish). The origins of the seafood plate lunch is not clear and is likely to have come from Japanese families that ate food from their catch after leaving the plantations or those who fished while living on the plantation. The seafood plate lunch would be a matter of survival rather than something eaten for leisure, until much later in the 60's when there were more places popping up. The popularization of the Seafood Plate Lunch is from long term establishment St. Louis Drive in along Waialae Avenue on Oahu with the creator of the deluxe Japanese plate (ref. makai mixed plate) Wayne Akimoto who led the way for other similarly presented mixed plates. |
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