Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaiian Cruise

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Hawaiian Barbecue 1641 S.

Phoenix News| azfamily - KTVK| News for Phoenix, Arizona | Entertainment | Restaurant Guide / Entertainment / Restaurant Guide Phoenix, Arizona Customize | Make This Your Home Page | E-mail newsletters | MySpecialsDirect Home Local News Nation/World Sports Weather Entertainment Good Morning AZ OnTV Cooking & Recipes House & Garden Health & Fitness Family & Education Pets & Animals Technology Business Noticias en Español Special Reports Automotive Travel Traffic Cams Online Video Your Pix Slideshows Free Postcards Wallpaper Trivia Contests Free Classifieds E-mail Reminders Discussion Boards News Feeds/RSS -- Desktop News 3TV Staff Bios 3TV Schedule Something Good Silver Apple Gold Star WB6 WB6 Schedule ¡Más! Arizona Your Life A to Z 3 On Your Side Seen OnTV Employment Help Center Contact Us What's New Media Kit Food 5 Service 5 Cleanliness 5 Overall 5 Based on 1 review. L & L Hawaiian Barbecue 1641 S. Stapley Drive - Map it! (480) 539-1328 Area: West Mesa Price: Up to $8 Health Inspection Reports Hawaiian Plate Lunch is the specialty at this spiffy fast-food operation established on Oahu nearly 30 years ago. Plate Lunch is a classic Hawaiian meal composed of Asian and Islander dishes (katsu, kalbi, bulgogi, curry, mahi mahi and barbecued chicken, for example) served with steamed rice and macaroni salad (the lone American contribution).Considering it's fast food, this stuff is amazingly good. Best bets include kalbi (short ribs), bulgogi (barbecue beef), katsu and lau lau (smoky slow-roasted and shredded pork).Noodle soups, called saimin, are worth a try too, and if you're brave, check out the brick-size musubi -- a Hawaiian spin on sushi (giant rice cake and nori) wrapped with meat or fish. Hawaiians love it with Spam and a touch of barbecue sauce, which sounds weird but tastes good. For dessert, there's haupia, a smooth coconut-flavored and gelatinized dessert reminiscent of flan.Take the kids. They'll like the food and it's dirt cheap.Lunch and dinner are served daily. User Comments From: Jaime Date: 2004-11-12 Ratings: Food-5 Service-5 Cleanliness-5 Overall-5 Comments: Absolutley "DA BEST." L & L makes all plate lunches fresh to order. The staff is very friendly and helpful. Very pleasant atmosphere. Add Your Comments Your name: Food Rating: Unrated 5 4 3 2 1 Service Rating: Unrated 5 4 3 2 1 Cleanliness Rating: Unrated 5 4 3 2 1 Overall Rating: Unrated 5 4 3 2 1 Comments: This text is invisible on the page, but this text is affected by the invisible item's flow. This text is invisible on the page, but this text is affected by the invisible item's flow. 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Lanai Maui Hawaii's Big

Hawaii's Official Tourism Site - Travel info for your Lanai vacation Choose a Category Calendar of Events Accommodations Activities & Attractions Dining Golf Services & Information Shopping Transportation Travel Professionals Weddings & Honeymoons Free Visitors Guide Hawaii Travel Tips Sharing Aloha Choose an Island All Islands Kauai Oahu Molokai Lanai Maui Hawaii's Big Island Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 04 05 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 04 05 Help me find... Calendar of Events Accommodations Activities & Attractions Dining Golf Services & Information Shopping Transportation Travel Professionals Weddings & Honeymoons Free Visitors Guide Hawaii Travel Tips Sharing Aloha Alternate Search Home > Golf In Paradise > Lanai Kauai Oahu Molokai Lanai Maui Hawaii's Big Island The Experience at Koele is an 18-hole championship course designed by legends Greg Norman and Ted Robinson. Here each and every hole is graced with awe-inspiring vistas, from mountain ravines to Pacific expanses to the neighboring Maui and Molokai across the channel. This dramatic course is indeed a one-of-a-kind experience. Along the southern coast, Jack Nicklaus created one of his most famous masterpieces, The Challenge at Manele golf course. Set on the cliffs above Hulopoe Bay, this target-style course roams across several hundred acres of natural lava outcroppings, using plunging ravines, native kiawe, and trees as natural hazards. Both courses consistently rank among the best in the world by leading publications and travel guides. : Lanai Course Finder : Lanai Golf Events : Request Information M EETINGS & C ONVENTIONS | T RAVEL T RADE R ESOURCES | M EDIA C OMMUNICATIONS Corporate Information | Contact Us | Privacy Policy | Terms & Conditions | ©2005 Hawaii Visitors and Convention Bureau

Hawaiian Food: Local Recipes

recipes Hawaiian Food Local Recipes Luau & Imu Cooking Mainland Sources Pacific Rim Shop Online More Food & Dining Links from the Hawaiian Style Web Directory . Hawaii School Reports is sponsored by: Quick Facts | People | History | Language | Nature Hawaiian Food: Local Recipes Aunty Leilani's Favorites & Weekly Recipes - A collection of local favorites and a weekly special recipe. Electric Kitchen - A variety of recipes from seasonal to ethnic, to quick and healthy, or just basic, ono (delicious) dishes, from Hawaiian Electric Company. Guide to Hawaii Fish - Sorted by local Hawaiian name with characteristics and cooking tips. Hawaii's Kitchen - Recipes from the KHON FOX 2 TV show indexed by date featured. Japanese Recipe Collection - Miso soup and shabu-shabu head the list, plus a lot more good recipes from the Tokyo Food Place. Even a recipe for homemade natto! Local Kine Recipes - A BIG list, well indexed from Art Pollard, University of Hawaii. Requests and additions welcome. Manapua Recipe - Aunty Leilani's `ono recipe for real kine manapua. MCC Recipe Files - Large selection of recipes indexed by main ingredient and type of cuisine, from the Maui Community College Food Service Program. mixed-plate.com - Great stop for foodies! Find a new recipe in the database , check out the list of eateries in the Food Mall , or vote for your favorite SweetStop . Rice Stories and Rice Recipes - The origins of rice and a nice collection of rice recipes from the About.com Guide for Chinese Culture. Also check the food & recipe links Jun Shan has collected. Rusty Thomas Menu Collection - Local restaurant menus from 1946 to around 1982, collected by former food editor and maintained by KCC. Only the menu list is available online. Nostalgic photos. Sam Choy's Weekly Recipe - From Sam's TV show. Complete list for the past year. Sushi Vocabulary - As complete a listing as you're apt to find online, from The Tokyo Food Place. Takahashi Market - Asian and Pacific Island recipes from this San Mateo store. Usenet: alt.recipes.hawaii - If all else fails, someone here may help! Vegetarian Society of Hawaii - Information on membership and resources, including Vegetarian Restaurants, Natural Food Stores and Vegetarian Catering. Return to Hawaiian Food Index Visit our other sites Island Options | My Hawaii Online | OhanaNet all part of The 'Ohana Network, Hawaii's Online Community ('ohana means family in Hawaiian) Home | About Us | Privacy Policy | Sponsors | Ask Aunty Kat! Graphics used on this page courtesy of: ClipsAhoy.com ; WorldAtlas.com 1998-2002 OhanaNet Corporation. All rights reserved.