Delicious little patties of fried dough. Burgers with a crazy name. A chilly treat
for hot days at the beach. Here are just a few Hawaiian treats you should try.
To those unfamiliar with kava, its color might be
a little off-putting. It looks more like muddy water than anything else.
But there's something to be said for that old saying of not judging a book by its cover.
Kava is a root drink made from a plant that's native to most of Oceania and that has a large
role in oceanic culture. The name of this drink comes from a Polynesian word that means "bitter,"
which refers to the drink's less-than-sweet taste, so make sure you slip it slowly.
Kava has a natural numbing effect that's been said to relieve stress
and anxiety. It was traditionally served at special ceremonies,
and sharing a bowl has had an important social connotation in Hawaiian culture for a long time.
It still persists as a social drink, and it's not uncommon to pour it into a
halved coconut shell from a large wooden bowl and kick back with a few friends.
There's a significant Portuguese influence on Hawaiian cuisine, which is most apparent
in malasadas, a small and sweet fried dough. Back in the 19th century, Portuguese laborers
came to Hawaii to work on plantations and with them came their culinary traditions.
Malasadas always come coated in sugar, sometimes even in a mouthwatering cinnamon-sugar blend. The
word "malasada" roughly translates to "poorly cooked," which probably refers to the snack's
crispy exterior and soft and doughy interior. Hawaiian malasadas differ from the traditional
Portuguese variety in that they're smaller and rounder and have a mild aroma and mild
taste. Nowadays, more experimental malasadas can also be found in an array of flavors. But
no matter how they're prepared, they make a great snack on the go or as a side with a cup of joe.
"It's a great, uh, I don't know how to describe it. It's-"
"Pastry."
"Great."
"Flavorful."
"Yeah, it's different."
Another grain-based treat, Hawaiian sweet bread surely takes the cake.
Perhaps you're already familiar with the brand King's Hawaiian, a staple among many
grocery stores. But there's plenty more to know about this traditional baked good.
Hawaiian sweet bread is a sort of fusion between Filipino, Portuguese, and Hawaiian cuisine.This
is a fluffy light bread with, predictably enough, a notably sweet taste. There are many
different sweet bread recipes out there, but the consensus is that it should be made from sugar,
honey, and yeast, with a slight citrus twist. You can find sweet bread served with breakfast,
at luaus, or as a sandwich. If you want some sweet bread baked right in Hawaii,
the Punalu'u Bake Shop offers express shipping in a variety of flavors.
Loco moco is a thoroughly Hawaiian quick bite. It consists of a hamburger
patty on rice topped with egg, doused in gravy, and finished with green onions.
What really defines the flavor is the onion. With both green and sautéed onions,
this savory dish is paired best with a cup of fresh black coffee or a good beer.
Loco Moco was reportedly first conceived after World War II to satisfy hungry teenagers who
were looking for an easy breakfast. But this heavy hitter of a dish can be
enjoyed at any time of the day, though do be prepared for the food coma that comes after.
"Lapsed into a food coma. I've had issues with food in the past."
Beer might not be the first thing that comes to mind when talking about Hawaiian cuisine,
but Kona Brewing Company is a great way to enjoy a taste of the islands.
It thoroughly explores the area with its brews that utilize local flavors. Notes of pineapple,
mango, guava, a rare honey, and Kona coffee are just some of their regional flavors.
Overall, Kona creates a tasty micro-brew with a decidedly Hawaiian approach.
The packaging is also noteworthy, as Kona brews are served in some pretty bottles
that are wrapped with labels that are as one-of-a-kind as the drinks they carry.
It's possible to obtain Kona outside of Hawaii, although keep in mind that
if you're drinking it in the lower 48, it was most likely brewed outside the islands.
So to truly enjoy this Hawaiian-born beer, you'll need to actually visit Hawaii.
Poi is a uniquely Hawaiian food with a decidedly spiritual element. It's said to be made from
Haloa, a descendant of the sky god and according to legend, the first Hawaiian. So this dish has
been a major part of Hawaiian culture literally since the beginning. Made by mashing taro root
and then diluting it to the heart's delight, this traditional side has a creamy lavender complexion.
There's no one consistency to poi, but rather a system. It's made with the "finger" method:
"one finger," "two fingers," or "three fingers," depending on how many are needed to scoop it.
Poi is a relatively mild treat, and it's served one of two ways: sweet or sour. Sweet poi is
freshly made and is usually topped with honey or sugar to sweeten it up a bit more. Sour poi on
the other hand is left to ferment for a few days and has a fair amount of vitamins. It pairs nicely
with meats and other savory dishes. Whether sweet or sour, this is a dish that delights.
Is there any better place than Hawaii to enjoy an icy treat? According to a New York
Times investigation, shave ice's origins can be traced back to colonization. Settlers didn't want
to forgo the comfort of ice on the island, and Japanese immigrants specifically were accustomed
to a very popular ice dessert. By the beginning of the 20th century, shave ice had made its landing.
It's not hard to see why it's remained popular. After all,
how can you resist scoops of snowflake-like ice that's powdery light but packed enough to hold
flavorful syrup without melting into a disgusting sticky puddle? If you're particularly indulgent,
you can finish this treat off with red adzuki beans or a scoop of ice cream. Or maybe both!
One legendary shave ice fan is none other than Hawaiian-born former president Barack Obama.
He even has his own namesake concoction, the "Snowbama,"
which consists of lemon-lime, cherry, and passion-guava syrup.
"No matter the circumstances, I … am going to keep it cool."
A luau staple, kalua pig is a savory slow-roasted dish that utilizes a traditional style of cooking
to achieve a one-of-a-kind flavor. Kalua refers to the method used to cook the pig.
Traditionally, the entire animal is cooked for this dish, and that cooking happens underground in
a hand-dug pit. The pit's bonfire uses porous lava rocks to make for a breezier fire. The pig is then
covered in banana and ti leaves to season, and a few inches of dirt are added to seal in the heat.
This results in slow steam that leaves the pork so tender that it just falls off the bone. The
pig is then shredded, seasoned, and served. It's frequently accompanied by a few other sides,
like poi. If you're a barbecue aficionado,
Hawaii is a destination you should absolutely add to your itinerary.
There's no clearer example of Hawaiian and Japanese fusion cuisine than the beloved mochi.
This traditional Japanese rice dessert can be found all around the islands and even served
as a festive treat on Girls' Day, a stateside Japanese tradition. The Girls' Day mochi is a
small three-layered confection with pink, white, and green layers. The pink symbolizes energy and
new blossoms, the white symbolizes purity, and the green symbolizes young leaves, energy, and family.
Hawaiian mochi is unique thanks to its particular flavors. Taro and guava are
just a couple of sweet confections that pair nicely with their surroundings.
Butter mochi, also unique to Hawaii, makes for a bold footprint in the dessert scene.
Its rich combination of butter and coconut milk offers an unmistakable tropical variant of mochi.
And in the ever-shifting food landscape, the only thing you can ever count on is change. If you want
a more modern plant-based take on this treat, why not try an 'ulu-spice vegan butter mochi?
When talking about sweet potatoes, a bright orange is probably the color that comes to mind. But in
the seemingly infinite potato family, there are many different ways to have a sweet treat, such
as a purple sweet potato, which has flourished in the soils of Hawaii for a very long time.
Purple sweet potatoes have the same antioxidants that give the likes of raspberries, blackberries,
and eggplant their vibrant deep shades. The particular main antioxidant in purple sweet
potatoes is anthocyanin, which has been found to combat inflammation and boost
cancer defense. According to WebMD, one purple sweet potato has about three times as many
anthocyanins as a blueberry. Purple sweet potatoes are a bit sweeter and more complex
in flavor than their orange cousins. They're just as versatile, though,
and they can be found in any number of ways on the table, from mashed to baked into a sweet dessert.
"It tastes healthy and good at the same time."
A melting pot all in a soup bowl, saimin represents the complexity of contemporary
Hawaiian cuisine. The name actually originates from Chinese and roughly translates to "thin
noodles." Saimin noodles are somewhat similar to ramen, though they're thinner,
darker, and bolder in flavor. They're served in a clear shrimp-based broth and garnished with egg,
slices of Spam, a Chinese BBQ pork called char siu, and a Japanese fish cake called kamaboko.
This is, to put it simply, not a light dish.
Saimin has persisted throughout the years and can be found in just about any sort of dining setting
dressed as up or down as need be. You can even find it on the McDonalds menu at their
Hawaii location. Beyond the Golden Arches, saimin has earned accolades from prestigious
American culinary awards, as well as one particularly positive notice from
Hawaiian-born chef Mark Noguchi, who once told the late Anthony Bourdain,
"Ramen is trendy, saimin is life."
"One dish that we make 24/7, 365 days a year, is saimin."
A large part of Hawaiian cuisine of course consists of seafood. While seafood is usually
served cooked or raw, squid luau is an interesting exception. It's a heavier stew-like dish that is
as filling as it looks. You would probably assume that a dish called "squid luau" would require
squid. And while it is traditionally prepared that day, it can often be substituted with octopus or
other meats. No matter what protein you opt for, it's imperative to prepare this dish with taro
leaves and coconut milk. This chilled thick soup may not be the main attraction at a luau, but
it's certainly a welcome side. At first glance, squid luau might look like an off-putting purée,
but those who are willing to dig in and chow down will be satisfied by a real hearty treat.
In one family recipe shared on the "Delishably" blog, stewing the ingredients
together is what really gives squid luau an amazing flavor that is simultaneously
salty, sweet, and creamy. Another tip worth remembering is that when cooking squid luau,
you can boil taro leaves with a bit of baking soda to help the leaves retain their green color.
As a sweet finish to this selection of Hawaiian cuisine, we present haupia,
a quintessentially Hawaiian coconut dessert. Haupia sort of exists between extremes,
as it should be neither too soft nor too firm. Making it is not a complex undertaking. It only
consists of four ingredients: coconut milk, sugar, cornstarch, and water. It takes just
about 15 minutes to make and two hours to cool. This pudding-like snack is a bold white color,
always served chilled and often cut into small rectangles or as a custard when on the table.
It's not uncommon to find haupia served alongside savory dishes,
as it can act as a very sweet palate cleanser. You can probably thank its mild sweetness for the fact
that it's very versatile among desserts, as it pairs very nicely with the purple sweet potato,
for example. Haupia can be found as a sort of meringue on chocolate pies, served fried at
McDonald's, and even as gourmet ice cream. Any way you slice it, the eating is good!
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