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.
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