HAWAII
Why did we choose Hawaii?
Hawaiian cuisine is a mix of food from many diffreent cultures as a result of immigration. We chose to recreate Hawaiian food as it is intruiging to see what food was created from a mix of all these cultures. The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro , planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Immigrant workers from China, Korea, Japan the Philipines, Puerto Rico and Portugal arrived in Hawaii, introducing their new foods and influencing the region. All this combined created Hawaiian cuisine as it is today. Mini History Hawaii is a U.S. state, is an isolated volcanic archipelago in the Central Pacific. Its islands are renowned for their rugged landscapes of cliffs, waterfalls, tropical foliage and beaches with gold, red, black and even green sands. Hawaii's diverse natural scenery, warm tropical climate, abundance of public beaches, oceanic surroundings, and active volcanoes make it a popular destination for tourists, surfers, biologists, and volcanologists. Because of its central location in the Pacific and 19th-century labor migration, Hawaii's culture is strongly influenced by North American and East Asian cultures, in addition to its indigenous Hawaiian culture. |
DISHES
Poke (pronounced poh-kay) is the bowl of the moment. Like so many kinds of cuisines before it, from Mexican to Mediterranean, the traditional Hawaiian dish has made its way into mainstream fast-casual restaurants. Those living far from the beaches of Hawaii, in cities like New York and Chicago, are especially hungry for a taste of the tropical. The history of Hawaiian poke, which dates back to pre-colonial, Polynesian times, is actually quite straightforward. Poke literally means “to cut crosswise into pieces” in Hawaiian language. Early Hawaiians fished when they were hungry, and the catch of the day made for the perfect sustenance because it was indigenous and fresh. “Ancient Hawaiians used the ocean as their icebox,” Wong says. They took what they caught that day, sliced it, tossed with sea salt, and a little ogo (fresh seaweed).” Poke then evolved from that first rendition. “Flash forward to the 1970s and you’re looking at Sam Choy and the earliest forms of the Hawaii Regional Cuisine movement, and raw fish becomes trendy to eat again,”
POKE
Ingredients
1 teaspoon (about 0.5g) dried hijiki
2 teaspoons (about 1g) dried wakame
12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, thinly sliced
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Steamed rice
Ingredients
1 teaspoon (about 0.5g) dried hijiki
2 teaspoons (about 1g) dried wakame
12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, thinly sliced
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Steamed rice
Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
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BLUE HAWAII
Ingredients
16 ounces of orange sherbert/sorbet
4 ounce of coconut cream
2 ounces of pineapple juice
Ingredients
16 ounces of orange sherbert/sorbet
4 ounce of coconut cream
2 ounces of pineapple juice
Vegan Dish: Hawaiian fried tofu with coconut rice
Ingredients
For the Coconut Rice:
1 cup brown rice, uncooked
1 cup canned light coconut milk
3/4 cups coconut water
1/2 teaspoon pink salt
1 tablespoon coconut oil
For the Fried Tofu:
1 14-ounce package extra firm tofu
1/4 cup olive oil
2 lemons, juiced
5-6 garlic cloves, minced
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon whole wheat flour
1/2 teaspoon cayenne
1/2 teaspoon pepper
4 tablespoons vegan butter (optional)
Pink salt and pepper, to taste
Ingredients
For the Coconut Rice:
1 cup brown rice, uncooked
1 cup canned light coconut milk
3/4 cups coconut water
1/2 teaspoon pink salt
1 tablespoon coconut oil
For the Fried Tofu:
1 14-ounce package extra firm tofu
1/4 cup olive oil
2 lemons, juiced
5-6 garlic cloves, minced
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon whole wheat flour
1/2 teaspoon cayenne
1/2 teaspoon pepper
4 tablespoons vegan butter (optional)
Pink salt and pepper, to taste
Directions
To make the rice, add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Bring back to a bowl, then cover and reduce to a lower simmer. Depending on your rice and the package instructions, simmer about 30 minutes. Remove from heat and fluff with a fork. |
While the tofu soaks, create the marinade by preparing your ingredients as stated above and putting the olive oil, lemon juice, garlic, parsley, flour, cayenne, and pepper in a medium bowl.
Then gently spa a cast iron skillet with coconut oil. Using a slotted spoon, remove the tofu from the marinade and lay out the tofu in an even layer. Heat to medium, and brown on the first side for about 7 minutes. Carefully lift the edges of one piece to check and see if it is getting crispy. Once golden brown, flip over and fry up on the remaining side. |