Hawaiian Food

  • April 27, 2013 · 7:00 PM
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The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands, particularly of AmericanChinese,FilipinoJapaneseKoreanPolynesian and Portuguese origins, including plant and animal food sources imported from around the world foragricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), 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 and beef, and curry.

 

Good sites for receipes:

www.hawaii.edu/recipes

cookinghawaiianstyle.com

www.alohafriendsluau.com/recipes.html

 

Think...

Shoyu chicken, tuna poke, macaroni salad, and much more!

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  • Linda L.

    Some of us were talking about the Oregon Culinary Institute (OCI) dinner. It's occurring Fri May 17, and open sign-ups start tomorrow May 1 at 7:00. Here is the link : http://www.meetup.com/pdxfoodie...­

    April 29, 2013

    • Frances M.

      Thanks for the info, Linda! I definitely want to try one of those dinners.

      April 30, 2013

  • Sara

    A casually elegant evening. The food was light, exotic and delicious. Thank you again Elizabeth for hosting.


    Sara

    April 30, 2013

  • Jim E.

    Most delightful

    April 29, 2013

  • Frances M.

    I think this ranks among the best dinners we've had since joining the meet-up a few years ago. Such great food! Peter & I really enjoyed preparing the items we brought and then were amazed by the beautiful dishes there when we arrived. What a great meal! Thank you, Elizabeth, for hosting!

    April 29, 2013

  • A former member
    A former member

    Thank you Elizabeth for your gracious hospitality! Wonderful fare....thank you all.

    April 29, 2013

  • Sara

    Recipe continued

    Combine -

    2T oil (safflower, olive, grapeseed)
    2T soy sauce
    1T balsamic vinnegar.

    If you want to go farther

    Toast 1/2 C of nuts (walnuts, pecans, macadamias).

    And

    If you want to go farther, toast nuts with 1/8 to 1/2 t cayenne.

    Sara

    1 · April 28, 2013

    • Linda L.

      Thanks for the recipe. I was going to write you privately for the proportions of the dressing. Now I don't need to. Thanks -- it was so good!

      April 28, 2013

  • Sara

    Asparagus Recipe (published using string beans)

    Adapated from "Cooking for Heart and Soul."

    Blanch one pound of vegetables.

    I boil them 4 minutes in salted water followed
    by blanching in an ice-bath filled with 1/2 bag of ice.

    Combine

    April 28, 2013

  • Sara

    The Asparagus Recipe (published using string beans)

    Adapted from "Cooking for Heart and Soul."

    Blanch one pound of string beans or asparagus.

    April 28, 2013

  • Sara

    Elizabeth -

    Thanks again for sharing your charming home! I brought home everything I came with.

    April 28, 2013

  • Elizabeth T.

    What a great evening! Thanks to all who attended and brought such delicious food! Frances, I believe I have your wooden plate and I have lids/serving utensils that I believe were left by Sara.

    April 28, 2013

  • Linda L.

    Thank you Elizabeth for opening up your home to all of us. The food was wonderful, as well as the company, and I enjoyed meeting new people. Your home is beautiful, and you also were a gracious hostess! Thank you!

    April 28, 2013

  • Gretchen

    Outstanding dinner with many happy and healthy surprises, stimulating conversation. Many thanks to all, especially to Elizabeth for hosting.

    April 27, 2013

  • A former member
    A former member

    I plan on bringing a Hawaiian adult beverage. Looking forward to it.

    April 27, 2013

  • Linda L.

    Mine is the only unhealthy one, I think... I've got all the components done, but, will whip the cream later today. Sorry that it is unhealthy, but, I hope it will be tasty!

    April 27, 2013

  • Sara

    I am bringing an asparagus salad with toasted macadamia and soy/red wine vinegar/balsamic vinaigrette. Sara

    April 26, 2013

  • A former member
    A former member

    Can't make it. Moving this weekend.

    April 26, 2013

  • Gretchen

    I'll be bringing a salad assortment of Hawaiian fruit, or as close to it as I can get.

    April 26, 2013

  • A former member
    A former member

    Just found out I'm working! Work is interfering with my social life!

    April 26, 2013

  • Elizabeth T.

    Will do a coconut rice and tropical fruit salsa.

    April 26, 2013

  • Elizabeth T.

    I will find some type of veggie/side dish to complement all the wonderful entrees as well as some fruit/dessert

    April 26, 2013

  • Jennifer

    I am so sad I will be missing this event. I will be at the annual Cascade Aids Project Art Auction where I am a contributing artist for the 7th year. I hope you all have a fun dinner!!

    April 25, 2013

  • Jim E.

    Janice and I plan to bring Hawaiian chicken breast. Thanks Elizabeth for sponsering this event. See you Saturday.

    April 24, 2013

  • Jennifer

    Who is willing to host this event??

    March 15, 2013

    • Linda L.

      Frances, I've already purchased all my ingredients. Sorry. Also, never cooked anything GF, so I have no idea how things turn out (proportions and that sort of thing).
      Is this a GF group? I didn't know that it was and a requirement to cook GF?

      April 23, 2013

    • Frances M.

      Hi, Linda: Don't worry about it. It's not a gluten-free group, but when I host meet-ups for it at my house, I do make it gluten-free. However, it's nice to be able to go to other people's homes, too! I just suggested it if it were easy enough to do and someone were already familiar with gluten-free eating. The proportions aren't different, actually.

      April 23, 2013

  • Frances M.

    I just printed recipes for gluten-free Hawaiian, and am thinking of bringing a Hawaiian Chicken & Vegetable dish with brown rice (or Mahimahi with citrus sauce), Sweet Bread (if I can get over my fear of making yeast breads), and Wedding Cake.

    April 23, 2013

  • Sara

    I'll bring a crunchy green vegi salad if some sort, probably with asparagus. Promise to use GF soy sauce.

    April 22, 2013

    • Frances M.

      Thanks so much, Sara! I know GF soy sauce costs more!

      April 23, 2013

  • A former member
    A former member

    I'll bring some sort of shrimp dish. sounds like fun!

    April 21, 2013

  • Linda L.

    I am going to bring some version of Hula Pie. Choc cookie crumb crust/piled with some kind of ice cream, topped with hot fudge and Macadamian nuts, and whipped cream. Something like that. Don't quite know the exact details yet... But, save room for dessert!

    April 19, 2013

    • Gretchen

      If you bring the pie, I'll contribute teriyaki or a tropical fruit platter, depending on whether or not sufficient appropriate fruit is available.

      April 19, 2013

    • Linda L.

      Definitely bringing the pie!

      April 19, 2013

  • Gretchen

    I'm thinking of either teriyaki chicken skewers or haupia, depending on what others bring.

    April 18, 2013

  • Vanessa

    Out of town

    March 28, 2013

  • Frances M.

    Looking forward to seeing you again, Elizabeth! It's been a while! Nice of you to host. We'll see you next month.

    March 17, 2013

  • Sara

    Thanks Elizabeth. Do you have a date in mind?

    Sara

    March 16, 2013

    • Elizabeth T.

      Saturday April 27

      March 17, 2013

    • Jennifer

      I will get it on the schedule. I will not be attending as I have an event for Cascade Aids Project that night.

      March 17, 2013

  • Jennifer

    Thanks Elizabeth. What date in April works best?

    March 17, 2013

  • Gretchen

    How will we do the lau lau and kalua pig?

    1 · February 8, 2013

    • Linda L.

      You mean like "mixed plate" ?

      March 11, 2013

    • Gretchen

      It's all a matter of taste and experience. I lived in Hawaii '67-'79, got my degree at U.H. Manoa, look back with great pleasure at my frequent lunches in Moiliili at Kalei's Poi Bowl, take-out plates from the little Japanese okazu counter shop across the street and occasional evening forays to the Kuhio Grill (which is, alas, no more). I never cared much for the high starch plate lunches and saimin but have serious fondness for sour poi and the items that go so well with it. Laulau, kalua pig, pipikaula, haupia (Time to back for a fix!)

      March 11, 2013

  • Gretchen

    spam sushi? poi?

    March 11, 2013

    • A former member
      A former member

      I am on a lifelong quest to educate ppl on difference b/t sushi, musubi and sashimi. :). My family believes the key to any dish involving Spam is to slice it thin and fry it until almost burnt. Then it is like bacon-y goodness. Yum.

      March 11, 2013

    • Linda L.

      yah, I can handle that!

      March 11, 2013

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