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Hawaiian Cuisine and Recipes

The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu’au favourite, kalua pig and beef, and curry.

Hawaiian Style Macaroni Salad

Macaroni Salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes.

Malasadas

Malasadas

A malasada is a Portuguese doughnut, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands.

Haupia-Hawaiian-Coconut-Pudding

Haupia – Hawaiian Coconut Pudding

Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi. Since World War II, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatine.

Loco Moco

Loco Moco

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soul-food consisting of 4 components – beef patty, rice, egg, and brown gravy.

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