Hawaiian Food Recipes
Step 1:
You will need these ingredients:
* pizza dough
* tomato sauce for pizza
* Flour for dusting
* olive oil for drizzling
* A pinch salt and pepper
* 7 ounces of chunked pineapple
* 2″ ham slices
* 2 balls of cubed mozzarella
* 1 spoon
* 1 circular baking tray
* 1 rolling pin
Step 2:
Preheat the oven to 430º F
Step 3:
Roll the dough and after sprinkling some flour onto your work surface and place the dough in the center. Dust the dough and rolling pin with flour and roll on both sides to create the pizza base. Next, dust the circular baking tray with flour and place the dough on top. Then push the dough outward to create a rough circle.
Step 4:
Spread the tomato pizza sauce over the rolled dough. Sprinkle with ham, mozzarella and pineapple chunks, then season to taste with salt and pepper and it’s ready to bake.
Step 5:
Bake
Place the pizza into the middle of the preheated oven and bake for 15-20 minutes or until cheese is bubbling.
Step 6:
Garnish and serve
Remove the pizza from the oven, cut it into slices and optionally garnish with some parsley. Finally, drizzle with some olive oil and serve to your hungry guests. Enjoy!
More on the history and shaping of Hawaii’s Cuisine
The truth is that Hawaii is a tropical State unlike any other
in the United States. Our eight islands — Big Island (Hawaii),
Maui, Oahu, Kauai, Molokai, Lanai, Niihau and Kahoolawe—
are 2,400 miles west of California in an otherwise unpopulated
portion of the Pacific. These main islands along with 132
smaller islands, reefs, and shoals, are scattered across 1,523 miles
of the Pacifie, southeast to northwest across the Tropic of Cancer.
Hawaii is thar rare phenomenon of a truly multiethnic society, the most diverse in the United Statcs and possibly the
world. It all began with travelers from the South Pacific islands
of Polynesia. During the last two centuries, since their discovery by Europeans. the Hawaiian islands have attracted explorers, merchants. Investors, and workers from England,
France, Russia, the United States, China, Japan, Korea, Samoa, Africa, che Philippines, Puerto Rico, Spain, Portugal, and Southeast Asia.
The astonishing, high-energy confluence of East and West
expresses itself in the everyday life of the Islands—in everything
from language and religion to food and art. Even after thirty
years of statehood and the development of tourism as the num-
ber one industry during the 1960s, Hawaii remains unique: a
Hawaiian-Asian-American-Polynesian rainbow of life.
As for our food, it is based on an immense varierty of fresh,
natural ingredients, abundant in texture and taste. It consists of
beautiful dishes, presented with flair and panache, which are
extremely healthy because they are based on low-fat ingredi-
ents quickly and simply cooked.
What has really happened here — rather quietly and with
no great coverage in the culinary press — is the evolution of a
kind of world cooking based on the international array of ethnic
cuisines on the Islands, the availability of fresh, high-quality
ingredients, and the concern for a nutricious, low-fat diet. Add
to this the Islands’ style — lots of outdoor cooking, outdoor
entertaining, a taste for informal elegance and beauty, and the
importance given to family, friendship, and hospitality—and
you have Hawaiian cooking.
There is pineapple, but it”s not the dietary staple people
imagine it to be. You’re more likely to find it used in a sorbet or
a salad with papaya, mango, banana, and kiwi than stuffed with
cubes of meat. The luau — which some mainlanders think of as a
“primitive feast” — has more the soul of a decorous, bounteous
French family picnic, albeit with lots of family members and
music on guitars. And poi, a very healthy starch rich in vitamins
and derived from che taro, is still eaten, but very likely in com-
bination with a Japanese-style vegetable dish, a Chinese stir-fry,
or as an accompaniment to salty dried fish.
In the authentic Hawaiian food recipes I’ve gathered and created
on this website I offer the best of this spirited, concemporary Hawaiian
cooking — the recipes with the most dash and distinction, the
most taste, nutrition, and eye appeal—which characterize this
trans-ethnic cuisine.
Readers who know a bit about Chinese and Japanese cuisines
will find familiar ingredients and techniques, along with
the challenge and fun of some new and surprising ones. Readers
familiar with French and Mediterranean cooking will recog-
nize some culinary landmarks — French chefs were a mainstay
for many years at Hawaiian hotels and I, too, was trained in
France—and lovers of spicy cooking will find happiness in
the dishes inspired by emigres from the provinces of China
and Korea and the sailors and fishermen who came to Hawaii
from Portugal.
The modern cuisine of Hawaii is a blend of many cuisines brought up by multi-ethnic immigrants to the Hawaiian Islands, chiefly of American, Korean, Filipino, Japanese, Chinese, Polynesian and Portuguese origins, including plants and animal food sources imported from around the world for agricultural use in Hawaii. Most local Hawaiian restaurants serve the plate lunch that includes macaroni salad, sticky rice, and an array of different toppings ranging from loco moco ; which is a hamburger patty, fried eggs and gravy – a dish that is unique to Hawaiian cuisine, or Japanese tonkastu that consists of deep fried pork.
When visiting Hawaii, you will come across many names and terms that may seem quite unfamiliar to you. This is due to the verity that Hawaii is such a melting pot of traditions from around the world with influences from Chinese, Japanese, and Hawaiian, Vietnamese and others.
Now have a look at some of the common Hawaiian Food Recipes and terms that can be found on the islands and the foods that one is likely to find at one of the luaus throughout Hawaii.
Banana bread – It is made with mashed ripe bananas and is often offered at luaus
Banana/Coconut/guava cake –You will probably find one of these tropical flavoured cake at nearly any luau that you attend in Hawaii.
Char siu – This rich and delicious, red spareribs is a dish that was brought by chemise immigrants to Hawaii.
Chicken Adobe – This is the national dish of the Philippines and is one of the favourite at luaus. It is a simmer with chicken and pork and a sauce of white vinegar, Soya sauce, peppercorns and garlic.
Chicken Katsu – It is a Japanese style fried chicken which is most often served with Tonkatsu sa
Chicken Long Rice – It is also among one of the staple at most luaus, this Chinese side-dish is prepared with chicken and long rice, oriental vermicelli or bean strands.
Chicken Lu`au – It is a Hawaiian favourite cooked with chicken, taro leaves and coconut milk.
Fried rice – It is one of the standard cuisine, it is cooked with meat or sea food and a wide assortment of vegetables.
Haupia – It is a traditional Hawaiian dessert that is coconut flavored and can be best described as “stiff pudding”/
Huli Huli chicken – It s Hawaii ‘s own version of barbecued chicken and is cooked with hauli hauli sauce .This sauce is prepared with Hawaiian brown sugarcane along with soy sauce and fresh ginger
Kulolo –It is a Hawaiian pudding made of taro, brown sugar and coconut milk.
Lau Lau – It is salt butterfish, beef, chicken or pork, wrapped in taro or tea leaves and is then steamed
Macaroni salad – It is a mainland favorite brought to Hawaii and is served at many luaus. Like many salads, it can also be prepared in many different ways.
Mango bread – This version of mango bread is from a recipe by Hawaii’s most famous chef, Sam Choy
aburage
adobo
‘ahi
araimo dasheen
black beans
Chinese parsley
choi sum
chung choi
daikon
dau see
fueru wakame
furikake
gau gee
goho
harm ha
haupia
Hawaiian salt
‘inamona
iriko
jook
kamaboko
kim chee
kinpira gobo
konbu
konyaku
lau lau
limu
deep fried tofu, fried bean curd
vinegar-flavored meal
yellowfin tuna
Japanese taro
salted and fermented black beans
cilantro
Chinese broccoli
(or chung choy) preserved salted turnip
white radish or turnip
salted and fermented black beans
dehydrated seaweed
rice condiment made with seaweed flakes
Chinese dumpling. usually deep-fried
burdock root
shrimp sauce
coconut cornstarch pudding
coarse sea salt
roasted. pounded. and salted kukui nut
small dried fish
rice soup
fish cake
hot, spicy preserved vegetable
burdock root stir-fried with soy sauce and sugar
dried seaweed, dried kelp
tuber root flour cake
steamed bundle of meal in ti leaves
seaweed
nishime cooked vegetable dish
nishime kombu narrow kep used in nishime
ocean salad deep-sea seasoned seaweed
ong choy swamp spinach or cabbage
‘öpakapaka pink snapper
oyster sauce
panko flour meal for breading
patis clear fish sauce
sake rice wine
shiitake mushrooms
shoyu soy sauce
somen fine wheat flour noodles
sukiyaki vegetable and meat dish
teriyaki soy-based sauce
taegu spice flavored codfish
ti leal broad leaf of ti plant
tofu fresh soybean curd
tortilla Mexican flat bread made of corn meal or wheat flour
udon noodles Japanese wheat noodles
wasabi Japanese horseradish, sold in paste and powdered form
won bok Chinese cabbage, makina, napa
yakitori Japanesc-style grilled chicken
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