HAWAII IS KNOWN FOR THE FRESHNESS AND BRILLIANCE OF ITS INGREDIENTS, exemplified by one of the island’s most famous dishes, poke. Of course, this as-fresh-as-it-gets raw, chopped, and barely seasoned fish meal is worth trying in Hawaii, but there are so many other native Hawaiian dishes that deserve the same cult status as poke.
Try the poke the next time you’re in Reno, NV, but don’t forget to appreciate how diverse the food on the islands is. Other than poke, here are some other dishes to try in Hawaii.
1. Loco moco
Loco moco, a Japanese dish inspired by Japanese hambagu, could be a disassembled hamburger on a bed of rice. The most popular comfort food on the island, it consists of a hamburger pat covered in a soy sauce-based gravy and topped with a sunny side up egg.
It’s interesting to learn that the origins of this dish can be traced back to a group of Hilo adolescent boys known as the Lincoln Wreckers. They were famous for their athletic abilities. As broke teenagers, the group hung out at Lincoln Grill and asked the owner for a quick, cheap, but satisfying meal. Dr. George Takahashi, a former Lincoln Wreckers member, told the East Bay Times this story in 2018. He claimed that he and his friends came up with the name on the spur of the moment. The dish quickly became popular on many Hawaiian menus. Takahashi admits that the Wreckers may not have originally thought of the dish, but he claims they came up with the name.
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The main ingredient in this hearty stew is voluptuous luau (taro plant leaves). After that, the leaves are cooked until they turn dark green and soft. It is then served with rice or poi. This stew is typically made at home and is not commonly found on restaurant menus. According to Denise Yamaguchi, CEO of the Hawaiian Food Festival and Alan Wong’s colleague, it may be underappreciated.
She also says it looks like green spinach soup. And many non-residents are put off by its appearance. It’s both tasty and nutritious.
Chef Chang grows taro in his backyard. This provides him with easy access to fresh luau leaves, making luau stew more meaningful. His version includes beef shortribs and onions as well. “I love the texture of luau leaves,” he says.Make it at Home!
3. Plate lunch
Plate lunch is a staple of Hawaiian cuisine culture and can be found at street vendors or diners. According Eater, it is a multi-cultural descendant of the “Southern meat-and-three plates.” The main dish can be changed, but it is always served with macaroni, cheese, and two scoops rice. Plate lunch is a reflection of the multi-cultural heritage of Hawaii islands. It incorporates flavors from Japan, China and the Philippines as well as dishes from Korea and Portugal. The main dish could be, for example, kalua pork or chicken katsu.
Plate lunch dates back to late 1800s when it was an inexpensive and easy lunch option for workers on Hawaii’s sugar and pineapple plantations. Its name is deceptively simple because it was first served on paper plates in the 1930s. Plate lunch was a staple of the islands’ plantation era, but it is still available on the mainland in California, Texas, New York.
4. Garlic shrimp
The proliferation of food trucks on Oahu’s North Shore helped to make this spicy shellfish a household name. The shrimp are marinated in a mix of cayenne and paprika, and then dipped into garlic butter sauce. They are served on a Styrofoam tray along with rice and a wedge of lemon. Giovanni’s Original White Shrimp Truck was the one that started the trend for garlic shrimp. The first truck was launched in Kahuku, a region known for its freshwater aquaculture farms. Soon, lines began to form. There are currently at most five active shrimp trucks on the North Shore, which still enjoy bustling service.
5. Manapua
The snack is reminiscent of Chinese char siu bo. Which are steamed pork buns. Hawaiians were introduced to Hawaii in the nineteenth century by Chinese immigrants hired to work on sugar and pineapple plantations. These tasty, nutritious snacks were so popular that Chinese workers began selling them in plantation worker camps. These pork bun hawkers evolved into the Manapua Man, a mobile vendor. They are still widely used throughout the islands. Rather than selling their wares from carts or baskets, they now set up shop near beaches and in cargo vans.
Mea ono pua’a was the original name for Manapua. Which combines the words cake, pastry, and pork. However, it was later changed to manapua. Traditionally, manapua is filled with sweet red bean paste and pork. Char Hung Sut is owned by Bat Moi Kam Mau, a legendary restaurateur. He is best known for popularising manapua with Hawaiian flavours such as sweet potato, laulau, and kalua pork.