Hawaiian cuisine Hawaiian cuisine American Chinese cuisine is a unique style of cooking served by Chinese restaurants in the United States. This new type of cooking was created for Western tastes, but Westerners exposed only to this variety may not realize that it differs from the cuisine of China. Some restaurants advertise their status by writing "Western food" on their signs in Chinese. It deters those who seek more traditional dishes, while still attracting those who are either unable to read Chinese or are looking for westernized fare. American Chinese cuisine is quite similar to Canadian Chinese cuisine. ...more on Wikipedia about "American Chinese cuisine"
A Blue Hawaiian is a cocktail made of: ...more on Wikipedia about "Blue Hawaiian"
Modern Hawaiian cuisine is a fusion of many cuisines brought by multi- ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian agricultural use from all over the world. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, 2 scoops rice, American macaroni salad, and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style Tonkatsu or the traditional lu'au favorite, Kalua Pig. ...more on Wikipedia about "Cuisine of Hawaii"
Kalua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kalua literally means "to cook in an underground oven" and also describes the flavor of food cooked in this manner - e.g. kalua pig, which is commonly served at luaus. ...more on Wikipedia about "Kalua"
The Loco Moco is a dish unique to Hawaiian cuisine. There are many variations, but the essential loco moco consists of white rice topped with a hamburger patty, a fried egg, and brown gravy. Meat variations may include bacon, ham, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahimahi fish, shrimp, oyster and others. ...more on Wikipedia about "Loco Moco"
Lomi salmon (also known as lomi-lomi salmon) is a seafood dish that originated in Hawaii. It is typically prepared by mixing salted, diced salmon with tomatoes, crushed ice, and green onions. Usually this mixing is done by hand with a "massaging" action, which gives the dish its name (lomi is Hawaiian for "to massage"). ...more on Wikipedia about "Lomi salmon"
A luau (Hawaiian lu'au) is a traditional Hawaiian feast that normally features foods such as poi, kalua pig (pork prepared in an imu, or earth oven), poke, and lomi salmon, among others. Hawaii residents often hold luaus to celebrate special occasions, such as a child's first birthday. Commercial operations in Hawaii also specialize in luaus that cater to visitors to the Islands. ...more on Wikipedia about "Luau"
Manapua is Hawaiian slang for the Chinese food cha siu bau (pork-filled bun). The word literally means "chewed-up" (mana) "pork" (pua a) in the Hawaiian language. In the US mainland, the Chinese term is commonly used. The Chinese brought this dim sum item with them when they were brought over as plantation workers. This food usually consists of a white bun with a red-colored shredded pork filling. The bun is occasionally baked, but is more frequently steamed when it is made. Manapua has come to mean any meat-filled or bean paste-filled bun made with the same dough as described above including locally created versions with hot dogs, Curry chicken, and even Ube (purple yam). ...more on Wikipedia about "Manapua"
Pineapple wine is a wine-like beverage made from the juice of pineapples, and is fermented to produce an alcoholic beverage. It is a type of fruit wine. It is often made in Hawaii. ...more on Wikipedia about "Pineapple wine"
Plate Lunch ( Hawaiian: pa mea 'ai) is a vaguely pan-Asian menu item that is part of local culture in Hawaii. While sometimes available in 'mini' form, the standard plate lunch consists of two scoops of rice ('two scoop rice' in Hawaiian pidgin) and a scoop of macaroni salad taken by an ice cream scooper, combined with one kind of meat. Fifteen or twenty meat choices are typically available at a local Hawaiian restaurant, and they include choices from a wide range of Asian cuisines (Chinese stir fry, Japanese chicken katsu) to American home cooking (hamburger patties). ...more on Wikipedia about "Plate lunch"
Poi is a Hawaiian word for the primary Polynesian food staple made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency. ...more on Wikipedia about "Poi (food)"
Portuguese sweet bread ("Massa Savada" or "Pão Doce") is a bread made with milk, sugar and/or honey to produce a subtly sweet lightly textured loaf. It was traditionally made around the Christmas and Easter holidays (often with hard boiled eggs baked into the loaves for the latter holiday) as a round-shaped loaf, but today it's made and available year round. The bread is usually served simply with butter and is sometimes eaten with meals ( breakfast in particular), but often as a dessert. ...more on Wikipedia about "Portuguese sweet bread"
Saimin is a food developed in and unique to Hawaii. Inspired by Japanese ramen, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi: stock from Japanese bonito fish or shrimp. Unlike ramen, saimin noodles contain eggs and tend to crinkle when cooked. It is garnished with green onions, baby bok choy or Chinese mustard cabbage, kamaboko or steamed fish cake, char siu or Chinese barbecue pork, sliced luncheon meat ( SPAM is the most popular choice) or Portuguese sausage, and nori or seaweed wafers among other additions. Japanese pot stickers, called gyoza, as well as Chinese wonton, are usually added for special occasions. A pan-fried version, primarily inspired by Filipino pancit is also popular, especially at carnivals, fair grounds, and catered parties. ...more on Wikipedia about "Saimin"
Spam is a canned pork product that has entered into folklore. It is made by the Hormel Foods Corporation in (among other places) Austin, Minnesota (aka Spam Town USA). ...more on Wikipedia about "Spam (food)"
shortopedia, just the best.
Spam musubi is a very popular snack or luncheon food in Hawai i made in the tradition of Japanese onigiri or omusubi. A slice of Spam™ is placed onto a block of rice and a piece of nori (dried seaweed) wrapped around the Spam-rice combination to hold it together. ...more on Wikipedia about "Spam musubi"
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