Hamachi poke tacos with mac nut slaw, avocado yuzu puree and crispy wontons Poke sauce ¾ C soy sauce ¼ C sesame oil 1 t ginger, chopped ½ t crushed red chilis, toasted 1 pinch ground white pepper 2 limes, juiced In a medium bowl, whisk together ingredients. Store in fridge until ready to use. […]
Coconut Lime Prawns Yields: 2 portions 4 Tbsp unrefined cold-pressed coconut oil 10 pieces head-on prawns (9-12 size) 20 curry leaves 1 lime, halved ¼ cup unsweetened coconut chips, toasted Clean prawns by removing shells, leaving 1 joint near head and 1 joint near tail. Using kitchen shears, snip whiskers and legs. Remove
Frida’s Ceviche Tostada 1 pound fresh, skinless Opakapaka, cut into 1/2- inch dice1 1/2 cups fresh lime juice1 medium white onion, chopped into 1/2-inch pieces 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces2 Fresh Jalapeños chopped1/3 cup chopped cilantro, plus a few leaves for garnish 1 to 2 tablespoons extra-virgin olive oilSalt3 tablespoons
Mama Elena’s Lechon Special is an Elena’s favorite! Crispy pork belly chopped to bite sized pieces, seasoned with fish sauce, Hawaiian salt tossed with tomatoes, onions and green onions, it makes for a mouthwatering treat. Ingredients 2 pounds pork belly, cut into 6-inch squares 1 gallon vegetable oil, for frying 1/2 cup diced onions 1/2 cup
A musubi—traditionally Spam on a fitted, rectangular bed of rice and wrapped with a piece of nori (seaweed)—is found in grocery stores, gas stations and snack stands all around the Islands. Of course, any Hawaii resident knows there are other possible musubi combinations, such as, the also popular, hot dog or chicken katsu musubis. But,
This longstanding favorite served during the fall and winter season is by no means isolated to the Islands, but there’s something unique about Hawaiʻi’s version of the dessert when compared to the other recipes you can search online … Is it the thickness, the texture, the whipped cream cheese frosting? Not sure, but it’s ʻono,
Poke is about more than just ahi. Sure, the default iteration of the popular Hawaii food favorite uses fresh tuna as its main ingredient as opposed to, more, shall we say, exotic poke like raw crab, mussel, clam and kimchee. But for folks who truly love poke, the idea that you can “poke anything” is
Cruise on through the Coconut Coast and chances are you’ve seen this colorful, little shanty tucked just off the road with a health-conscious menu just as colorful as its exterior. Most make plans to stop in for their creative dinner creations, but their latest operation arrives by way of the Hippie Cafe, a convenient counter
A HAWAII Magazine reader wrote in with this request: “I need the recipe for Hawaiian sweet bread rolls that was published in the magazine a couple of years ago. I have lost mine and my family is very sad…. It was made in a pie tin and 7 rolls were placed in the tin…I hope you
Malasadas aren’t the only Portuguese food tradition that made it to comfort food staple-status in Hawaii. When waves of Portuguese families immigrated to the Islands between the late 1870s and 1915 to work on Hawaii’s sugar plantations, ranches and dairy farms, they also brought a taste for pao duce (sweet bread), spicy linguica (Portuguese sausage)
One of Hawaii’s most popular plate lunch dishes, deliciously showcasing the state’s cultural fusion, is shoyu chicken. Shoyu, a borrowed Japanese word for soy sauce, adds saltiness and umami to otherwise ordinary chicken. The shoyu juices and chicken grease are perfect for sopping up with heaps of steaming white rice. The dish goes down even
HAWAII Magazine’s annual Food Issue is coming soon to a mailbox or newsstand near you. You’ll be ready to hop the next available Hawaii flight after you’ve finished reading all of our November/December 2011 issue’s mouth-watering features focusing on Hawaii food culture and cuisine. Among the stories on our menu: • A visit to Maui’s
