The Hawaii kitchen, is a place where food is prepared in a Hawaii house. The kitchen originally was from the land when the original Polynesian Voyagers with no actual house to be in, then people had limited kitchens on the plantations and spoke Hawaii Pidgin English that had many terms that would show that a kitchen and the food coming from it was a symbol of the ohana (family). The term can be used as "gathering" or "hawaii themed" and many cultures, many family members and friends, and sometimes even neighbors would share the space to make delicious food for those who were held close to their hearts. Hawaii Food as Seen on Media Advertising and shows will highlight many dishes that are from high class hotels or from the "Hawaii Regional Cuisine Movement" and only recently have they started to cover the food the kamaaina residents eat. The curious traveler may enjoy shows like: "No Reservations: w/Anthony Bourdain" and "Diners Drive In and Dives: w/Guy Fieri". A few questions are pretty interesting and may seem simple, such as "How do you eat like a Kama'aina on the daily?" or "What do you need to cook Hawaii Food in your home?". The Hawaii Kamaaina can't afford to only eat plate lunch, poke, and lau lau all the time (so fattening!), so they have a much larger menu they eat that is not always shown on media broadcasts. Hawaii Cuisine is based on a balance of starches and protein that hides in more nutritious foods in their dishes. The foundation idea of a Hawaii meal is unhealthy as it is called "Kanaks" or the Hawaiian cure of eating until your tired, but if you eat until you feel like passing out its called a "Kanak Attack". Traditional Hawaiians had a much healthier and nutritious diet from the bounties of sustainable fish-pond foods of seaweed and seafood. Hawaiian Meals called Pa'ina Pa'ina is the Hawaiian word for a meal, the back bone was taro or "the boneless fish" of the land which was accompanied with many vegetables and fruits and minimal meats. Many common foods would be: Sweet Potato varieties, Limu Seaweed varieties, Bread Fruit, Kalo Taro, and culivated Pond Fish species. Back then, men did all the cooking in special cooking houses or out in the open if the weather was good which had a the: kindling process, fanned flames, heated pit stones, and covered leaves. There was a "mens imu" and a separate earthen oven for the "womens imu". When the food was cooked the men would eat separately from the women and each would have different rules of what they could or could not eat according to Kapu-Law. They would remove the rocks and eat with their hands and a bowl of cold water would be used for their hands. Nowadays people eat with either hands, fork and knife, or chop sticks. Hawaii Kitchen Equipment (Hawaii)
A typical modern Hawaiian Kitchen includes Kitchen Knife, Santoku Knife and/or Cleaver, Paring Knife, Serrated Knife, Grater, Cutting Board, Dish Rack, Storage Containers, Measuring Cup, Measuring Spoons, and Pouring Dispenser Bottles Hawaii Tropical Modern (Hawaii Set Up) Countertop, Large Sink, Cabinets, Refrigerator, Dedicated Freezer, Stove, Electric Rice Cooker, Microwave Oven, Stand Mixer, Spice Grinder, and Extractor or Fan.
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Stocking up a Hawaii Pantry
Going back from to tackle good tasting food from Hawaii can be a bit intimidating to some and have their dishes recreated in their home kitchen. There is some strange idea that there is some sort of lost secret to Hawaii cooking and its food is hard to know what seasonings are inside. That the ingredients are hard to identify in taste, expert skills of a buffet worker are needed to get the taste like home, yet like a restaurant. The gifts that are awaiting in a Hawaii pantry are exactly what is needed to flavor and season things the way you want to and understand where all the flavors are coming from to make some great Hawaii food. If you want to check out the basics go to Starting a Hawaii Pantry and come back to this section when your ready. How to Build a Hawaii Pantry If we are to start a first to-do list — it would be great to get a start on learning about the most basic Hawaii ingredients that will be Essential in cooking as well as starting to build your own Hawaii pantry. ESSENTIAL HAWAII INGREDIENTS: Stock Powder (aka. Japanese Dashi stock, Hawaiian Wai Stock), you can use dashi packets, dashi powder to make a recipe easier. For many home recipes it is recommended to get alaea salt (Hawaiian salt) & Kombu kelp (seaweed). Rice, is served with Hawaii food (medium-grain rice) Meats are used often in Hawaii food, especially chicken thighs and breast, beef steaks, pork shoulder, ground beef ,chicken, pork, shrimp. For your first homemade portuguese bean soup, add kidney beans, or macaroni, or maybe some cabbage and chopped green onion. If you never buy seaweed before here are a few types to get? Make sure get nori-sheets for musubi, wakame-seaweed kombu for furikake and soups, and ogo-seaweed for salad. Deep-fried food makes people hungry cause the smell is strong and so is the crunch. Mochiko mochi-rice flour for Mochiko Chicken, cornstarch for Garlic Chicken (Hawaiian Fried Chicken), panko bread crumbs for Chicken Katsu. Getting to the Hawaiian Beef Curry, it is necessary to get beef bouillon and sometimes Japanese Curry Roux for some home made deliciousness with some pickled onion. Bringing over the noodles is about sharing, there are many different Hawaii noodles with its multicultural flavors. There is Saimin, Long Rice (Vermicelli), Chow Funn, Lo Mein Egg Noodles for Cake Noodle. Homemade dumplings is broke da mout (crazy delicious)! Start with Wrapper Noodles sometimes called Noodle Skins. This is great for Pork Hash, Gyoza, and Mandoo. Ready for a Deep Dive into a Full-On Pantry thats ready for anything Hawaii Cuisine Lets look into each category! Condiments in the Hawaii Pantry It may seem like it is hard to get started, but we will cover the basic Hawaii Pantry with a few of the "condiments" that are most often used in Hawaii recipes. Many of them work to brings out a stronger flavor that is sometimes salty and umami that Hawaii recipes put the spotlight on. As more becomes familiar and the more times the pantry items are used the easier it is to make, so give it a try. You can find a variety of items like: Shoyu, Vinegar, Salt, Chili Peppah Water or Tabasco, Furikake, and some homes have Sweet Chili Sauce or Sriracha. Cooking condiments may include: Alcohol (White Wine, Sake, Shaoxing Wine, Beer, or Brandy), Mirin, Chinese Black Vinegar, Balsamic Vinegar, Rice Wine Vinegar, Apple Cider Vinegar, Honey, Premium Oyster Sauce, Patis Fish Sauce, Worcestershire (Lea & Perrins), Char Siu Sauce, Black Bean Sauce, Tom Mam Shrimp Sauce, Bagoong Fish Paste, Peanut Butter, Hoisin Sauce, Teriyaki Sauce, Mayonnaise, Hawaii Miso, Dashi (Wai Soup Stock), Oils (Vegetable, Sesame Seed, Canola, Peanut, Extra Virigin Olive Oil), Hawaii Katsu Sauce, Dark Shoyu, Light Shoyu. Preserved Foods in the Hawaii Pantry Before the war there were many who would preserved foods through pickling, smoking, and drying, however after war there would be a large increase of grocery markets and many people got interested in canned foods. A few like spam and vienna sausage as well as tuna or abalone were eaten from cans. As time went on these ingredients kept on getting used and are now apart of the standard preserve foods inside the Hawaii kitchen pantry. A popular list of items may include: Lup Choeng, Canned Corned Beef, Canned Spam, Canned White Albacore Tuna, Canned Salmon, Canned Sardines, Canned Anchovies, Canned Mussels, Canned Vienna Sausage, Canned Tomatoes, Canned Corn, Canned Water Chestnuts, Shelf Stable Tofu, Canned Evaporated Milk, Coconut Milk, Canned Condensed Milk, Cream of Mushroom Soup, Canned Clam Chowder. Dried Goods in the Hawaii Pantry The list of things to help with shaping up a meal come from some of the many dried goods that are available. While certain things are bought in the grocery store there are something that are awaiting at home in the cabinets as a secret arsenal of flavor. Panko Bread Crumbs, Potato Starch, Corn Starch, All Purpose Flour, Cake Flour, White Sugar, Brown Sugar, Cane Sugar, Baking Soda, Kombu Seaweed, Shiitake Mushrooms, Dried Abalone, Dried Squid, Dried Tuna (usually Aku), Dried Shrimp, Dried Scallops, Dried Kidney Beans, Dried Hawaii Ogo (Limu Seaweed), Pipikaula, Roasted Sealed Kukui Nuts. Rice & Noodles in the Hawaii Pantry Starch Dried goods have always been a key component to the diet of people in Hawaii and the most popular variety is rice and noodles, however in place of these in the olden days were Taro, Breadfruit, and Potatoes. Locals had taken a liking to rice for many reasons, but it stuck well in the pantry for its ability to last long in a bag. Noodles were regularly available in bags as well, so cooking with noodles became popular as it was served with many meals outside of the home. Rice: Long Grain Jasmine Rice (Fried Rice), Medium Grain Calrose Rice, Mochi Glutinous Rice, Noodles: Hong Kong Thin Egg Noodles, Chow Mein Noodles, Long Rice Noodles, Somen Noodles, Chow Fun Noodles, Pancit Bihon Noodles, Saimin Noodles. Seasoning Selection Salt, Red Alaea Salt, Onion Powder, Garlic Powder, Black Pepper, White Pepper, Lemon Pepper, Oregano, Dried Thyme, Ginger Powder, Five Spice Powder, Star Anise, Coriander, Cloves, Bay Leaves, Cayenne Pepper, Smoked Paprika, Curry Powder, Dry Mustard (Coleman's), Cumin, Dried Basil, Turmeric Powder, Dried Kona Coffee Grounds, Brown Gravy Mix (beef,pork), Red Gravy Mix (chicken), Mushroom Gravy Mix. How to Build a Kitchen for Cooking Hawaiian Food
Hey you want a kitchen that is designed for Hawaiian cooking there are a few essentials and recommendations that are needed to get started. Have limited kitchen space in a apartment? Have a small kitchen space in a house? or have a specialty kitchen area in a dedicated cooking space? we got the some tips that can be provided to help equip you for the cook Hawaiian food kitchen you are looking for in where you call home. How to Build a Kitchen: Basic Essentials Sink Area A Sink Strainer A Large Colander A Dish Rack Stove Top A Large Pot A Medium Pot A Small Pot A Stainless Steel Wok Pan A Fine Mesh Skimmer Wooden Wok-Spatula A Ladle A Wide-Turner Spatula A pair of Kitchen Tongs Cutting Area Set of Grip Handle Cutting Board A Nakiri Knife A Serrated Knife A Vegetable Peeler A Rotary Grater A Pair of Kitchen Sheers A Set of Stainless Steel Mixing Bowls Prep Area Silicon Spatula with Wood Handle A Stainless Steel Rice Scooper A Rice Maker A Pressure Cooker A Standing Mixer A Whisk A Can Opener A Set of Measuring Cups A Angled Liquid Measuring Cup A set of Measuring Spoons A Digital Kitchen Scale Special Equipment A set of Stainless Steel Skewers A Noodle Basket Strainer A Musubi Mold Beverly Gannon (born 1949), is an American chef. restaurateur, and author. Growing up with Jewish-American tradition of "eat,eat,eat" to get her interested in cooking, eventually sending her on a journey to London's Le Cordon Bleu. Gannon moved to Maui with her husband and started Fresh Approach and several restaurants in the upcoming years. She joined the movement of Hawaii Regional Cuisine as one of the "Twelve Chefs of HRC" in 1991. After participating in the movement she served as corporate chef with Hawaiian Airlines in 1999. She has made television appearances, written books, and catered events.
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