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 food fresh, then

We ship Hawaiian food, luau party decorations, leis and more Hawaiian food for your very own luau party. Choose from lau lau, kalua pork, lomi salmon, poi, Portuguese sausage and much more. We cook your Hawaiian food fresh, then freeze and ship to your doorstep. Hawaiian foods are from Oahu and the Big Island of Hawaii. Simply heat or chill and serve to make your own authentic luau . Phone: 888-441-LUAU (5828) Email: sales@1stluau.com Enter Catalog Order Package Deals Quick Order Product Descriptions Cooking Instructions Decorations Invitations Party Suggestions Shipping Print Fax Order Form Faq Contact Us Home NEW: The Body Shoppe featuring perfumes, fragrance oils, skin products, sun tan lotions and more! Click here ! W elcome to Hawaii's Luau Party Planning Center, bringing the ancient Hawaiian-style luau party directly to your home. We ship pre-cooked, authentic, Hawaiian and Polynesian foods, luau leaves, ti leaves, leis and hand-painted coconut invitations. ON SPECIAL: Luau for 50 at $489.99 (regular price $529.99!) Click here to order now! How big is your party? 4 , 10 , 20 , 30 , 40 , 50 , 100 , 150 , 200 , 300 ... (Click the number to see our catering deals.) or design your own menu and buy individual items here . Product descriptions . Please add party packages for larger parties, or feel free to contact us at 888-441-5828. Please provide four working day's notice prior to shipping date (deadline for following week shipout is Thursday 2pm EST). We ship via UPS Second Day Air on Tuesdays only, so packages arrive on Thursdays. We wouldn't want your delicious food sitting in some shipping terminal! Pay via online credit card, via check, money order or give your payment information over the phone. See our FAQ section [click here] for details. Today's orders will be shipped on 01/31/06. The deadline for this ship date is 01/26/06 at 2PM EST. Feel free to specify later ship dates in the comments section when ordering. Call or email with any questions! Don't forget the hand-painted coconuts for centerpieces or invitations. Click here! NEW: Unpainted Coconuts for crafts and painting games at your party click here. NEW: Order Kukui Nut Leis Kukui Nut Leis look like smooth walnuts strung in a circle (pictured on the right). Greet each of your guests with a lei and, of course, a kiss on the cheek. These leis will last forever. Internet Price: $13.00 Click here to order . If you are looking for fresh flower leis , please visit Flowers by With our Aloha . Privacy Policy & Our Guarantee | Nutritional Information | Related Links | History of the Luau | Email sales@1stluau.com Phone orders to 888-441-LUAU (5828) or fax 440-256-2259 by Paradise Multimedia, Inc.

Hawaiian Gift Baskets .

Savor Kauai Gift Basket Savor Kauai Gift Basket Savor the flavors of the Garden Island! Kauai Kookie Home Style cookies, Kauai Mountain Roast Kauai Coffee blend and locally made Anahola Granola are some local favorites sure to please the palate. More Hawaiian Gift Baskets . Express Shipping via USPS Express Mail available for this gift item. Savor Kauai Gift Basket The Savor Kauai Gift Basket includes the following local island favorites: Kauai Kookie Home Style Cookies 5.5oz Kauai Mountain Roast Kauai Coffee Blend 7oz Anahola Granola Mango Ginger Granola 4oz Island Princess Chocolate Covered Coffee Beans 2.5oz Mauna Loa Dry Roasted Macadamia Nuts 4.5oz Keepsake Hawaiian Woven Lauhala Basket Gift Card Free USPS Priority Mail shipping within the US. Qty. Savor Kauai Gift Basket w/Free Shipping $39.95 Availability - this gift basket ships within 2 business days. Qty. Savor Kauai Gift Basket w/USPS Express Shipping $59.15 Availability - this gift basket ships next business day. Please note: Each keepsake basket is individually hand decorated here in Hawaii. The Hawaiian fabric colors and basket ornamentation may vary from those pictured above. It may be necessary to substitute an out of stock item with a similar item of equal or greater value on occasion. All of our Hawaiian gift baskets are individually created here in our shop and not mass produced or drop shipped from a gift basket vendor. Free shipping is via USPS Priority Mail with Delivery Confirmation within the US only. Please allow additional time for delivery during the busy holiday season. Fresh floral accents not included. Order online or call us toll free! 1-800-210-1668 [Home] [Handmade Soap] [Bath Salts] [Bath Crystals] [Gift Baskets] [Gift Certificates] [Glossary] [Kids Soap] [Hawaiian Bath Gels] [Hawaiian Body Lotion] [Hawaiian Candles] [Hawaiian Calendars] [Soap Making Books] [Soap Making Resources] [Soap Making Supplies] [Contact Us] [FAQ] [News] [Ordering] [Ohana/Links]

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Hawaii since 1919, the

Waikiki Aquarium -- ONLINE! Waikiki Aquarium University of Hawaii-Manoa 2777 Kalakaua Ave. Honolulu, HI. 96815 808.923.9741 (vox) 808.923.1771(fax) -- --- EXTRA! EXTRA! Read all about it in the Aquarium's News Flash! --- The Waikiki Aquarium, founded in 1904, is the third oldest public aquarium in the United States. A part of the University of Hawaii since 1919, the Aquarium is located next to a living reef on the Waikiki shoreline. Our exhibits, programs, and research focus on the aquatic life of Hawaii and the tropical Pacific. Over 2,500 organisms in our exhibits represent more than 420 species of aquatic animals and plants. Every year, roughly 350,000 people visit the Waikiki Aquarium. The Waikiki Aquarium has been designated as the Coastal Ecosystem Learning Center for the Pacific Island Region of the Coastal America Partnership . Ke Kani O Ke Kai ~ The Sounds of the Ocean special summer concert series for 2005 will have five unforgettable performances with a menu prepared by a signature restaurant for each performance. Registration Form (69 KB) Performers and Restaurant Information (5 MB) Links to the Performers Vital statistics on rates, times, schedules, and visitor information . Everythingyou and your family need to get up close and personal with someof our amazing reef residents. Take an interactive stroll through our exhibits. Available "24/7" via the Aquarium's Virtual Tour . We've also included links to our Marine Life Profilesfor information on many of the animals on our tour - fun and educational. Sharks, corals and seals. Get eye to eye with a shark, watch coral grow, spy on a seal. The live cameras at the Aquarium allow you to glimpse marine life in real time.If you only see the time on a black screen, it's night here in Hawaii, come back during the day! EXTRA! EXTRA! Read all about it! The Aquarium's News Flash section keeps you up-to-datewith all the latest fishy news at the Aquarium. Since 1998, your first source in fishy facts. --- Reef walks, overnights, and Aquarium murder mysteries. Get the scoop on: Aquarium visits for schools; afterhour events; concerts; Aquarium-sponsored travel; outreach programs and much more. Join us for fun and learning at quality Aquarium events Whether you're doing a report for school or are just interested in marine life, you'llfind marine life facts, habitatinformation, and bibliographies here. The profiles are available in a number of popular formats, HTML, PDF, MS Word97, andgood old ASCII formatted text. You can also use our handy searchable database to find information on Aquarium marine life. The Aquarium is known worldwide for its cutting edge research in many different fields: Nautilus and cephalopodreproductive biology; coral growth and propagation; Hawaiian monk seal behavior and biology; aquaculture of mahimahi;shark studies; aquaculture of ornamental marine fish, and more. Get Aquarium-logo and marine-related items here! Tees, hats, toys, books and mugs all await you at theAquarium's online giftshop . Order online with confidence with SSL. Do you want to "work with the fish" ? This is the place, a comprehensive list of all availablejob openings, internships and volunteer opportunities. Director's Message Become a Member Aquarium History Email Directory Aquarium Hotlinks Sign our Guestbook Facility Rental Make a Gift Online The Mission of the Waikiki Aquarium is: To inspire and promote understanding appreciation and conservation of Pacific marine life. © 2k Waikiki Aquarium Last update: Thursday, February 19, 2004 04:10:35 PM -- GR Questions, comments, suggestions? Tell it to the Aquarium Webmaster