HAWAII
Influences: Polynesian (Hawaiian), Portuguese (Azorean), Japanese, Cantonese, Filipino, Korean, British, General American, Regional American (New England), Puerto Rican, Vietnamese, Thai
Note: The most diverse state by far
Traditional Ingredients: fruit (bananas, pineapples, breadfruit, coconut, raspberries, strawberries, mountain apples), grains (cornmeal (brought by the Portuguese)), seafood (salmon (known as the "pig in the sea", shrimp, squid, limpet, crab, turtle, kumu, butterfish), meats (chicken, pork (traditionally preserved for royalty, or "alii"), wild fowl, dog (traditional, probably not much anymore), spam), Seasonings (kukui nut, seaweed, hoio fern, Hawaiian salt "alaea" (also used to
Traditional Ingredients: fruit (bananas, pineapples, breadfruit, coconut, raspberries, strawberries, mountain apples), grains (cornmeal (brought by the Portuguese)), seafood (salmon (known as the "pig in the sea", shrimp, squid, limpet, crab, turtle, kumu, butterfish), meats (chicken, pork (traditionally preserved for royalty, or "alii"), wild fowl, dog (traditional, probably not much anymore), spam), Seasonings (kukui nut, seaweed, hoio fern, Hawaiian salt "alaea" (also used to
preserve),
ginger leaves), Sweeteners (sugar cane), vegetables (taro root, taro tops (luau), onions, tomatoes, red beans, yams, arrow root, seaweed, tree fern, fan palm)
Dishes: Breads/Pastries: Portuguese Sweet Bread, Scones (brought with Scottish immigrants), Shortbread (brought with Scottish immigrants), Desserts: Haupia (traditional, coconut based dessert often found at luaus; technically considered a pudding; a gelatin-based dessert; heated coconut milk is mixed with arrowroot until the mixture thickens; usually sweetened with sugar and poured into a rectangular pan and chilled), Entrees: Honolulu Spareribs, Kalua Pig (centerpiece of a luau and cooked in an imu), Lau Lau (pork shoulder, chicken, or vegetable filling sometimes with butterfish, is individually wrapped in 6 or 7 taro leaves and then wrapped in tied inside 2 ti-leaves to form a pouch. It is then pressure-cooked in a steamer oven or in an imu (underground oven)), Loco-moco (fairly recent dish; invented at Cafe 100; originally invented to cure the hunger of surfers; basically white steamed rice, fried egg, a hamburger patty, topped with brown gravy), Pipikaula (jerked beef that is broiled in tiny pieces and served with a sweet and sour sauce; inspired by the dried meat and salted fish that had fed American sailors), Saimin Noodles (Chinese in origin; often served with green onions, kamaboko (fish cake), spam, sliced char siu, and dried or butterflied freshh shrimp; so common it's served at McDonalds), Seafood: Grilled Shrimp and Scallops, Kamaboko (fish cake), Lomi lomi Salmon (thin fillets of salted salmon mixed with chopped onions and tomatoes; habitually served as a salad; traditionally made with kumu; typically found at luaus and complements poi; the color red in Hawaiian religion as ritual significance, the ancient Hawaiians offered kumu to their gods; because of the red color, salmon is now used), Poke (raw fish soaked in lemon juice, usually flavored with soy sauce, sesame oil, kukui nut, and seaweed.), Soups: Fish Chowder (in basic Yankee fashion after the arrival of New England missionaries), Snacks/Appetizers/Trail Food: Manapua (Hawaiian slang for the Chinese dish, Cha Siu Bau, a pork-filled bun; often served from a truck at beaches; there's also a baked version that features the sweet, fluffy Hawaiian bread), Pupu (AKA appetizer; a chunk of pineapple broiled in a wrapping of bacon, cubes of barbecued pork), Rumaki (bacon-wrapped kebabs of chicken livers and water chestnuts), Vegetable Dishes: Poi (paste made from mashed taro root; traditionally represented haloa, the ancestor of chiefs, and kanaka maoli (Native Hawaiians), it was originally considered so important to traditional Hawaiian daily fare that whenever a bowl of poi was uncovered at a Hawaiian dinner table, it was believed that the spirit, Ha-Loa was present, this was because the Hawaiian people believed the taro plant was their ancestor), Red Bean Soup (a Portuguese addition)
Dishes: Breads/Pastries: Portuguese Sweet Bread, Scones (brought with Scottish immigrants), Shortbread (brought with Scottish immigrants), Desserts: Haupia (traditional, coconut based dessert often found at luaus; technically considered a pudding; a gelatin-based dessert; heated coconut milk is mixed with arrowroot until the mixture thickens; usually sweetened with sugar and poured into a rectangular pan and chilled), Entrees: Honolulu Spareribs, Kalua Pig (centerpiece of a luau and cooked in an imu), Lau Lau (pork shoulder, chicken, or vegetable filling sometimes with butterfish, is individually wrapped in 6 or 7 taro leaves and then wrapped in tied inside 2 ti-leaves to form a pouch. It is then pressure-cooked in a steamer oven or in an imu (underground oven)), Loco-moco (fairly recent dish; invented at Cafe 100; originally invented to cure the hunger of surfers; basically white steamed rice, fried egg, a hamburger patty, topped with brown gravy), Pipikaula (jerked beef that is broiled in tiny pieces and served with a sweet and sour sauce; inspired by the dried meat and salted fish that had fed American sailors), Saimin Noodles (Chinese in origin; often served with green onions, kamaboko (fish cake), spam, sliced char siu, and dried or butterflied freshh shrimp; so common it's served at McDonalds), Seafood: Grilled Shrimp and Scallops, Kamaboko (fish cake), Lomi lomi Salmon (thin fillets of salted salmon mixed with chopped onions and tomatoes; habitually served as a salad; traditionally made with kumu; typically found at luaus and complements poi; the color red in Hawaiian religion as ritual significance, the ancient Hawaiians offered kumu to their gods; because of the red color, salmon is now used), Poke (raw fish soaked in lemon juice, usually flavored with soy sauce, sesame oil, kukui nut, and seaweed.), Soups: Fish Chowder (in basic Yankee fashion after the arrival of New England missionaries), Snacks/Appetizers/Trail Food: Manapua (Hawaiian slang for the Chinese dish, Cha Siu Bau, a pork-filled bun; often served from a truck at beaches; there's also a baked version that features the sweet, fluffy Hawaiian bread), Pupu (AKA appetizer; a chunk of pineapple broiled in a wrapping of bacon, cubes of barbecued pork), Rumaki (bacon-wrapped kebabs of chicken livers and water chestnuts), Vegetable Dishes: Poi (paste made from mashed taro root; traditionally represented haloa, the ancestor of chiefs, and kanaka maoli (Native Hawaiians), it was originally considered so important to traditional Hawaiian daily fare that whenever a bowl of poi was uncovered at a Hawaiian dinner table, it was believed that the spirit, Ha-Loa was present, this was because the Hawaiian people believed the taro plant was their ancestor), Red Bean Soup (a Portuguese addition)
Social Gatherings: Luau
Sources: my head, American Food: What We've Cooked, How We've Cooked It, and the Ways We've Eaten in America Through the Centuries, www.wikipedia.org, www.lifeintheusa.com, http://berksweb.com/pam/, www.foodtimeline.org, www.native-languages.org/states.htm, http://www.kurtsaxon.com/foods011.htm, http://www.alternative-hawaii.com/hacul/food.htm
Posts
No comments:
Post a Comment