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Hawaiian Heirloom 14k Gold Bracelet Jewelry from Hawaii [Contact Us] [Ordering Information] [FAQ] [Our Guarantee] [View Cart] Hawaii City > Shopping > Hawaiian Jewelry > 4 Piece Sets > SET-W6 6mm 14k White Gold Hawaiian Jewelry 4 Piece Set Base Price - $631.00 Description - 6mm width 14k gold barrel bracelet, ring and vertical pendant using 1.5mm medium weight thickness solid 14k gold bar. Free 18" 1.5mm gold chain You may request design only, black enamel lettering, or engraved lettering (additional charges) for the outside of your Hawaiian jewelry set Order Number - SET-W6 U.S. Orders - Free U.S. Priority Mail Shipping for this item and no sales tax Return Policy - This Hawaiian jewelry set is custom made when you order - no return or refund for this item. Want to mail/fax in your order or manually complete our online order form? Click Here Have a question? Click Here Sizing - Extra charges apply for larger sizes - see below for more information. Free Backside/Inside engraving - There is room on the backside of the bracelet (60 letters), ring(20 letters) and pendant(12 letters) for a short engraved message. After you click on the "Order Now" button you can enter your request in the Comments section on the next page. Example: Ring inside: Love John Secure Online Ordering - Order now using Visa, Mastercard, American Express, Discover, JCB How to order now: 1) Select your bracelet and ring size 2 ) Select your ring and bracelet design 3 ) Select your ring and bracelet lettering type 4) Enter your outside custom lettering for your bracelet and ring 5) Select your pendant flower option 6) Select your pendant lettering type 7) Select your pendant outside custom lettering 8) Select your chain length 9 ) Click on the "Order Now" button on the bottom of the page The price at the bottom of the screen will update each time you select a new option for your new bracelet. Bracelet Size: Size 7 Size 7.25 Size 7.50 Size 7.75 Size 8.0 Size 8.25 + $5.00 Size 8.50+ $10.00 Size 8.75 + $15.00 Size 9.0 + $20.00 Size 9.25 + $25.00 Size 9.50 + $30.00 Size 9.75 + $35.00 Size 10.0 + $40.00 There is a $5.00 charge for each 1/4 size above size 8.0. Sizing Information Ring Size: Size 4 Size 4.5 Size 5.0 Size 5.5 Size 6.0 Size 6.5 Size 7.0 Size 7.5 + $5.00 Size 8.0 + $10.00 Size 8.5 + $15.00 Size 9.0 + $20.00 Size 9.5 + $25.00 Size 10.0 + $30.00 Size 10.5 + $35.00 Size 11.0 + $40.00 Size 11.5 + $45.00 Size 12.0 + $50.00 Size 12.5 + $55.00 Size 13.0 + $60.00 There is a $5.00 charge for each 1/2 size above size 7.0. Bracelet & Ring Design: Hawaiian Scroll and Plumeria Maile Leaf and Plumeria Hawaiian Scroll Maile Leaf Cut Out Edge Hawaiian Scroll & Plumeria + $79.00 Cut Out Maile Leaf & Plumeria + $79.00 Cut Out Edge Hawaiian Scroll + $79.00 Cut Out Edge Maile Leaf + $79.00 Outside Bracelet & Ring Lettering Type: No Lettering - Design Only Black Enamel Lettering Engraved Lettering + $49.00 Outside Bracelet Lettering: (20 letters/spaces max) Outside Ring Lettering: (9 letters/spaces max) Would you like a flower on top of the pendant? : No Yes Outside Pendant Lettering Type: Black Enamel Lettering Engraved Lettering + $20.00 Outside Pendant Lettering: (12 letters/spaces max) 1.5mm 14k White Gold Chain Length: 18" Length - FREE 20" Length + $10.00 22" Length + $20.00 Select here... Qty: 1 2 3 4 5 6 7 8 9 10 Price: Add Hawaii Gift Card +$2.95: No Thanks Yes + $2.95 Gift Card Message: Add Deluxe Jewelry Polishing Cloth +$4.95: No Thanks Yes + $4.95

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.

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Hawaiian Food

Hawaiian Ethnic Food Glossary Ethnic Food Glossary A PARTIAL GLOSSARY OF ETHNIC FOODS THAT CAN BE FOUND IN RESTAURANTS, LOCAL GROCERY STORES, AND/OR AT ETHNIC FESTIVALS THROUGHOUT THE ISLANDS CHINESE | PHILIPPINE | HAWAIIAN | JAPANESE | KOREAN PORTUGUESE | PUERTO RICAN | SAMOAN | THAI | VIETNAMESE "Food is our common ground, a universal experience." James Beard Beard on Food (1974) CHINESE "A good breakfast is no substitute for a large dinner." Chinese Proverb Bao Ji: stuffed steamed or baked buns (manapua) Bird's Nest Soup: congealed bird saliva, cooked in chicken broth Black Bean Sauce: fermented black beans with ginger, garlic, rice wine and other ingredients Bok Choy: a mild-flavored vegetable similar to celery Char Siu: thick Chinese barbecue sauce of soybeans, honey, vinegar, tomato paste, chilis, garlic and other spices - used with grilled meats Chop Suey: literally means odds and ends - served with rice or soy sauce Chow Fun: wide, stir-fried noodle Chow Mein: stir fried meat or vegetables served over crispy noodles Chung Choy: preserved turnip Congee: rice soup or porridge Crack Seed: dried fruits mixed with salt, sugar and seasonings Dim Sum: dumplings that are steamed, baked, or fried (many varieties) Egg Rolls: deep fried mixtures of bits of pork, shrimp, and chopped vegetables in noodle wrapper Five Spice: a variable combination of Star anise, cinnamon, and other spices Fu Young: scrambled dishes Gai Kew: baked or stir-fried chicken breast Gau: sticky sweet rice cakes Har Kew: fried jumbo shrimp with mushrooms and mixed vegetables Hoisin Sauce: a thick sweet and pungent condiment of soybeans, peppers, garlic, vinegar and chilis Hong Choi: Chinese parsley (coriander/cilantro) Hor Fun: fried broad, thick rice noodles Hot & Sour Soup: made with thin pieces of vegetables or meats, hot pepper, and vinegar Hot Pot: foods cooked in a vessel of boiling broth at the table Jai: monks food - a vegetarian dish Jook: very bland rice soup (congee) Kew: large size chunks of chicken, shrimp, or steak Kung Pao: meat or tofu stir-fried with peanuts, mixed vegetables & chili peppers Li Hing Mui: preserved plum Lo Mein: wheat noodles similar to spaghetti Lung Har: lobster Lup Cheong: sweet, oily sausage Lychee: fruit with sweet, smooth flesh Mein: thin wheat noodle Mantu: plain steamed buns Mei Fun: thin rice noodles similar to vermicelli Mein: thin wheat noodles Mongolian Beef: sliced beef stir-fried with garlic, soy sauce, and scallions Moo Goo Gai Pan: fresh mushrooms cooked with sliced chicken Moo Shu: shredded vegetable mixture stir-fried with egg or meat in a rice pancake Orange Sauce: made from cooked orange rind Oyster Sauce: made from soy sauce, wine, starch and sometimes oysters Peking Duck: roasted duck breast in a pancake with scallions and hoisin sauce Plum Sauce: made from plums, bell peppers, sugar, vinegar, ginger & spices Pot Stickers: meat or vegetable-filled noodle dumplings Sa Cha: Taiwan sauce of shrimp, fish, peanuts, onion, garlic, chili peppers & spices San Shien: a dish with 3 major ingredients, such as chicken, shrimp, and beef Shrimp Toast: deep fried toast with shrimp, scallions and egg yolk Siu Mai: steamed dumplings filled with ground pork Soy Sauce: made from soybeans, wheat, salt and fermenting organisms Spring Rolls: deep fried mixture of pork, shrimp, vegetables, bean thread, wrapped in rice noodle Tofu: soft, moist soybean curd Tow Goo: straw mushrooms Water Chestnuts: crisp, bland edible tuber of an aquatic plant Won Ton: deep fried stuffed dough Won Ton Soup: pork dumplings floating in a salty clear broth flavored with herbs Wor Ba: indicates an item served over "sizzling" rice Yat Gaw Mein: thick, light-colored wheat noodles served in hot broth or a sauce Yu Hsiang: a sweet, hot, spicy garlic sauce Regional Cuisines: Cantonese: Southern Chinese cooking of Canton Province characterized by subtle seasonings Hunan: Northern regional cooking of Hunan Province - dishes are steamed, simmered, stewed or fried Mongolian: characterized by boiled meats, milk products, limited vegetables, absence of fish Peking: prevalence of wheat noodles, steamed dumplings, food wrapped in pancakes Szechwan: West-Central Chinese cooking characterized by dishes seasoned with hot chili peppers Chinese Restaurants on: Big Island | Oahu | Maui | Kauai Top PHILIPPINE "Eat until the lips protrude." Philippine Proverb Achara: pickled papaya Adobo: pork or chicken in a vinegar and garlic sauce Apritada: pork with pimento and garbanzo beans Bangus: grilled milkfish stuffed with vegetables Bagoong: pungent, salty shrimp or fish paste Balatong: mungo beans and pork Bibinka: coconut candy bars Bitter Melon: spiny gourd - definitely bitter Bunuelos: fried dumplings rolled in sugar Caldereta: goat stew made in a spicy tomato base Dinorado: reddish-colored mountain-grown rice having a nutty flavor Dinuguan: stew of park, pork blood, tuba, vinegar, and sometimes intestine Ginataan: salty vegetable soup made with mung beans, onions, coconut milk, fish, and fish paste Gisantes: pork, tomatoes and peas Halo Halo: dessert of coconut milk, ice, and fruits Kaong: seeds from palms, pounded into butter or boiled Kinilaw: raw tuna or other seafood prepared with tuba, vinegar, garlic, ginger and hot peppers Kare Kare: beef stew in a peanut broth Leche Flan: custard Lechon: roast pig prepared in the Filipino style Lumpia: appetizer similar to spring roll Menudo: a stew made with pork, tomato sauce, and vegetables Morcon: beef roll with sausage, eggs, carrots, and pickles Pancit: egg or rice noodles 'n stuff Patis: liquid fish sauce Pinacbet: vegetables with shrimp or pork Pinakbet: okra, string beans, tomatoes, shrimp paste simmered with fish or pork Pochero: chicken and banana stew Puto: steamed cup cakes made with sticky rice flour and coconut milk Sarciado: meat or seafood in tomato sauce Sinigang: white fish, shrimp or meat soup seasoned with horseradish Tuba: The fermented juice of the coconut palm flower Tupig: dessert of mochi rice flour and coconut milk Philippine Restaurants on: Big Island | Oahu | Maui | Kauai | Molokai Top HAWAIIAN "What you have, eat." Hawaiian Proverb Ahi: yellowfin tuna Aku: skipjack or bonito tuna Alaea: a type of sea salt containing reddish clay, rich in trace minerals Butterfish: black cod Chicken Luau: chicken cooked with taro leaf and coconut milk Chili Water: mild all-purpose condiment Haupia: coconut pudding Kalua Pig: barbecued pork, cooked whole in an imu (underground oven) Kaukau: a Pidgin Hawaiian word meaning food Kiawe: wood of the algaroba tree used in cooking Kulolo: taro pudding Laulau: pork, butterfish, beef or chicken wrapped in taro leaf and steamed in an imu (underground oven) Lilikoi: passion fruit Limu: seaweed Loco Moco: a fried egg on top of a hamburger on top of a pile of rice - all smothered in brown gravy! Lomi Lomi Salmon: cold diced salmon, tomatoes and onion Long Rice: cellophane noodles made from mungbean flour Luau: a Hawaiian feast, named for the taro tops served Mahimahi: dolphin fish (unrelated to the mammal) Manapua: Chinese-style filled steam buns Maui Onion: mild white onion, with sweetness similar to a Vidalia onion Moi: threadfish Naau: stewed beef intestines Ohelo Berry: bright red, similar to a huckleberry Ohelo: plant with edible berries Onaga: red snapper Ono: similar to mackerel or tuna Opakapaka: pink snapper Opihi: island limpets Paina: the ancient name for a Hawaiian feast also referred to as a luau Pipi Kaula: Hawaiian beef jerky Plate Lunch: a meal consisting of an entree and lots of starch Poha Berry: very tart, similar to a gooseberry Poi: staple starch of the Hawaiian diet, made from boiled taro root Poke: raw fish with seaweed and sesame oil Puaa: pig or pork Pupu: appetizer, hors d'oeuvre Saimin: ramen-like noodle soup of local invention Shave Ice: freshly shaved ice drenched in a sweet syrup - lighter and flakier than a snow cone Spam: Hawaii's favorite canned meat - the less said, the better Taro: a tuberous vegetable used to make poi Uhi: yam Uku: grey snapper Hawaiian Restaurants on: Big Island | Lanai | Oahu | Molokai | Maui | Kauai Our Luaus Index Top JAPANESE "He whose belly is full believes not him who is fasting." Japanese Proverb Ahi: yellow fin tuna used for sushi Amazu Shoga: pickled ginger, sliced thin Arare: crisp rice crackers seasoned with soy sauce Azuki: sweetened red or black beans Bento: a take-out picnic meal Daikon: a member of the turnip family (similar to radish) Edamame: whole boiled soybeans Fugu: raw blowfish with poisonous parts Furikake: a flavoring accent of seaweed, salt, sesame Harusame: cellophane noodles made from mung beans Hijike: seaweed leaves used in soups and salads Kamaboko: fish cake made from white fish Kanten: gelatin dessert made out of seaweed Katsudon: fried pork cutlet Kombu: seaweed processed as a cooked noodle Kuromame: black beans Maki-sushi: sushi items rolled up in seaweed Manju: sweet bean paste buns Mirin: sweetened rice wine Miso: thick fermented soybean paste Mochi: also called sweet or sticky rice (made into cakes) Musubi: rice ball wrapped in seaweed Nabeyaki Udon: wheat noodles in hot broth topped with vegetables & seafood Namasu: salad of vegetables in a vinegar sauce Nigiri Sushi: molded rice balls topped with raw fish Nishime: vegetables with pork or chicken Nori: dried, compressed seaweed Okazu-ya: "Okazu" means side dish - "Ya" means shop. Casual storefront restaurants serving carry-out foods that reflect the ethnic mix of the Islands Okonomi Yaki: an omelet or pancake with highly variable toppings Onaga: ruby snapper Panko: flour meal used for breading Ramen: slender wheat noodles in broth topped with meat, vegetable, or seafood flavorings Saimin: noodle soup Sake: rice wine Sansho: a ground spice from a type of prickly ash shrub Sashimi: thin slices of very fresh salt water fish Sekihan: rice and red beans Senbei: sweet rice crackers Shabu Shabu: meat and vegetables in a simmering broth Shiitake: large mushrooms with dark caps Shira Ae: vegetable and tofu salad Shoyu: a salty liquid flavoring made from soybeans (soy sauce) Shumai: small steamed dumplings Soba: slender buckwheat noodle Somen: thin and delicate rice noodles Suimono: clear fish stock soup Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar Sushi: cold vinegar rice garnished with raw fish Tako: octopus Takuwan: pickled daikon or turnip Tamari: an aged, fermented soy sauce Tempura: vegetables, meat, or seafood quick-fried in light egg batter Teppanyaki: style of dining where chefs cook food at your table Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other foods Tobiko: orange-reddish roe of the flying fish Tofu: white soybean curd Tonkatsu: breaded, deep-fried pork cutlet Tsukemono: pickled vegetables Udon: thick wheat noodles Umeboshi: very salty, sun-dried, long-aged, pickled sour plums Unagi: eel Wakame: dried seaweed reconstituted and used in salads or soups Wasabi: similar to horseradish but green and hotter Yaki Tori Kushi: chicken on a stick Japanese Restaurants on: Big Island | Oahu | Maui | Kauai Top KOREAN "Eating is Heaven." Korean Proverb Bulgogi: gingery barbecued beef Bap: steamed rice Bibimbap: rice and vegetables topped with grilled meat, chili paste, & fried eggs Chap Chae: stir-fried vegetables, meat, and noodles Chigae: hot soup or stew of various mixed ingredients Chop Chae: stir-fried noodles and vegetables with soy sauce, garlic, sesame oil, sugar and meat Chun: vegetables, meat, or fish quick-fried in a light egg batter Daegu: codfish Dak: chicken Doenjang: fermented soy bean paste Gook: a broth-like soup with rice Kal Bi: barbecued short ribs marinated in a shoyu and sesame blend Kang Jang: flavored soy sauce Kim Chee: heavily seasoned pickled vegetables Kochu Jang: chili pepper sauce Kogi Guk: beef soup Kook Soo: noodles in broth with meat and vegetables Maeuntang: very spicy soup Mandu: stuffed dumplings, similar to won ton Naengmyon: cold buckwheat noodles Namul: salad of lightly cooked vegetables Nurm Juk: meat, kim chee, and vegetables on skewers Pul Goki: Korean-style barbecued beef Saengsun Chun: fried fish Sangchu Sam: rice ball with hot sauce Sinsollo: meats and vegetables in a broth Songphyun: pastry filled with bean paste Taegu: seasoned dried codfish Won Bok: pale cabbage Yak Kwa: deep fried dessert rolled in honey Yak Phab: dessert of sweet rice, nuts, seeds and dried fruit Yakiniku: style of dining where you cook food at your table Yook: beef Korean Restaurants on: Big Island | Oahu | Maui | Kauai Top PORTUGUESE "Food is an important part of a balanced diet." Portuguese Proverb Acorda: bread soup Arroz Doce: sweet rice Bacalhau: codfish cakes Braoas: round sugar cakes Broa: cornbread Bulo Do Mel: honey cakes Caldeirada: seafood stew Caldo Verde: kale and potato soup Feijao: beans Linguica: spicy pork and red pepper sausage Malassadas: sweet doughnuts - sans hole Morcela: blood sausage Pao Doce: sweet bread made with eggs and butter Peri Peri: a hot and sour sauce made of hot chili peppers, garlic, onions, tomatoes, horseradish, and lemon juice Pudim Flan: custard Sabula de Vinha: pickled onions Soupa de Feijao: bean soup Vinha D' Alhos: fish or pork in vinegar and garlic Top PUERTO RICAN "Food is the most primitive form of comfort." Puerto Rican Proverb Arroz Con Pollo: rice with chicken Adobo: simmered chicken or pork in a marinade sauce of vinegar, garlic, pepper, and chilis Bacalao: salted codfish Chicharrones: deep-fried pork skin Gandules: pigeon peas Lechon Asado: roast suckling pig Mofongo: mashed fried plantain with pork rind Paella: casserole of saffron-flavored rice, meat, seafood and vegetables Pasteles: banana paste and pork or beef wrapped in corn husk or ti leaf and boiled Pastelillos: fried ground beef turnovers Pescado en Escabeche: pickled fish Polvorones: a cookie Ponque: pound cake Recaito: mild green seasoning mixture made from peppers, cilantro, and garlic Sancocho: vegetable stew Serenata: codfish salad Sofrito: a thick sauce produced by sautéing a variety of vegetables, herbs, spices, then adding tomato sauce Sopa Borracha: sponge cake with rum sauce Puerto Rican Restaurants on: Oahu | Maui Top SAMOAN "Eat standing, eat walking." Samoan Proverb Esi Fafao: baked papaya stuffed with beef Palu Sami: taro leaves baked in coconut cream Pee Pee : coconut cream Poi Olu: breadfruit poi Povi Masima: salted beef brisket Taufolo: mashed breadfruit and coconut milk Top THAI "To eat is human, to digest - divine." Thai Proverb Bahmi: egg noodle made with wehat flower Banh: ribbon-shaped rice noodles Bhet: duck Blah: fish Bu: crab Gaeng: curry Gai: chicken Galangal: aromatic vegetable in the ginger family Geow: won ton Goong: shrimp Grapao: sweet basil leaf Gratiam: garlic Guay Tiew: fried flat rice noodles Gwaytio: wide, flat noodles Hoi Oab: steamed mussels Hom Pah: shrimp wrapped in fried wonton Kai Yat Sai: pork stuffed omelets Kana: the leafy greens of Chinese broccoli Kao: rice Karee: yellow curry Kati: coconut Keaw Nam: spicy wonton soup with pork and vegetables Kee Mao: noodles with fresh basil leaf Khai: egg Khiao Wan: green curry Khing: ginger Krung Gaeng Ped: pork and vegetable curry Lad Na: stir-fried rice noodles with meat and broccoli Larb: chicken salad with onion and lemon juice Ma-Muang: mango Med Ma-Muang: cashew nuts in a sir-fry Mee Krob: salad with fried noodles Moo: pork Muk: squid Nam Pla: fish sauce Nam Prik: hot sauce Neau: beef Phak: vegetables Phed: hot, spicy curry Satay: beef, pork, or chicken on skewers with peanut sauce Saparod: pineapple Sticky Rice: a dessert of rice and syrup with mango Takrai: lemongrass Talay: mixed seafood Tom Yum: spicy lemongrass soup with shrimp and meat Takaw: tapioca - coconut cream dessert Woon Sen: beanb thread Yum Nua: grilled beef salad with onions and lemon Thai Restaurants on: Big Island | Oahu | Maui | Kauai Top VIETNAMESE "Eating and mating are human instincts." Vietnamese Proverb Banh Pho: ribbon-shaped rice noodles Bo: beef Bun: thin rice vermicelli Cha Gio: deep fried spring rolls Ga: chicken Goi Cudan: summer rolls Goi-Ga: chicken salad Mien: bean thread Nam: water, broth, sauce, or juice Nuoc Mam: fermented salted fish sauce Pho: beef noodle soup served with sprouts, herbs, chilis, and lime Vietnamese Restaurants on: Big Island | Oahu | Maui | Kauai Top Then all around from far away across the world he smelled good things to eat so he gave up being king of where the wild things are Maurice Sendak Where the Wild Things Are (1963) Restaurants Cyberguide | Home Page Contact Us | Sponsor Join Us Form ©Ala Mua Hawaii 1997

Hawaiian quilting traditions. Approximately

San Jose Museum of Quilts and Textiles - Exhibits and Events – Current Exhibit – Na Pua o Hawai'i: Flowers and Heritage of Hawai'i "Na Pua o Hawai'i: Flowers and Heritage of Hawai'i" will explore the use of flower motifs in Hawaiian quilting traditions. Approximately twenty quilts will be included in the collection, most of which are constructed using traditional Hawaiian appliqu. This small survey will showcase a wide variety of quilting styles, from historic to contemporary, representing many of the exotic flowers found on the Hawaiian Islands. In addition to the quilts, the exhibit will include six garments in contemporary aloha attire design motifs. MELE KALIKIMAKA Charlene Hughes, Maui, HI 90" x 108", Hawaiian Quilt (Poinsettia). Cottons; hand appliqued, hand quilted. "Na Pua o Hawai'i: Flowers and Heritage of Hawai'i" is guest curated for the Museum by Linda Boynton Arthur, PhD. Dr. Arthur is an Associate Professor and Curator of the Textiles and Clothing Program at the University of Hawai'i at Manoa. "Na Pua o Hawai'i: Flowers and Heritage of Hawai'i" is produced and sponsored by the San Jose Museum of Quilts & Textiles. Funding for this exhibition has been made possible, in part, through grants from the Arts Commission, City of San Jose, The David and Lucile Packard Foundation, Arts Council Silicon Valley and the California Art Council, a State Agency. PUA CARNATION (variation) maker unknown c.1930-1940 86" x 98" Cottons; hand appliqued and quilted. Courtesy of Monterey History and Art, on loan to the University of Hawaii's CTAHR Historic Textiles and Costume Collection, Manoa, HI FUSHIA maker unknown c.1920-1930 77" x 82" Cottons; hand appliqued and quilted Courtesy of Jin Hing Collection; Robert Lee HUIHUI PUA by Margot Armitage Morgan, Honolulu, HI 1990 105" x 105" Cottons, hand appliqued and quilted. Collection of the artist.