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
*Editor’s note: Polynesia Cafe, formerly located at 5-5190 Kuhio Highway in Hanalei, Kauai, has since closed, but their famous banana cream pie will live on with this recipe. Enjoy! HAWAII magazine reader Ronda Rastler e-mailed us on a mission to find the recipe of a favorite island treat from her last visit: While on Kauai
HAWAII Magazine reader, Lucky Thompson of Las Vegas, Nevada, e-mailed us with a question touching on a favorite Hawaii method of cooking: Do you have a recipe for “Pulehu salt?” I can buy it here in Las Vegas, but would prefer to make my own. You ask. We answer. Just to be clear, pulehu is
HAWAII Magazine reader Roy Manubag, of Dallas-Fort Worth, Texas, wrote us with a question about a longtime favorite Hawaii comfort food: Where can I order udon from Hawaii and would you have a recipe for noodle broth using ebi (shrimp)? You ask. We answer. Udon is a thick wheat-flour noodle that is typically served in
HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001. On Kauai, my wife had what she still declares is the best fish that she has ever eaten–butterfish. Since then we’ve been to Kona and three times to Maui. We ask for butterfish, and everyone says
Macaroni salad is a staple of the Hawaii-style plate lunch. Typically scooped onto lunch plates along with a couple mounds of white rice, the seemingly divergent starches combine forces as ideal pairings to just about any main dish. A Hawaii-style barbecue chicken or beef mixed plate without a scoop of mayonnaise-laden mac salad to mix
Barbecue sauce in Hawaii is not the same as barbecue sauce in the Mainland U.S. Order a barbecue mixed-plate lunch at a casual Hawaii eatery and it’s doubtful you’ll get a heaping helping of smoked chicken or ribs slathered with sweet-and-tangy reddish-brown sauce. And don’t expect corn on the cob, coleslaw, baked beans or rolls
