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Tiana kindly provided me with various Hawaii-related books as entertainment during my stay, so i've selected a book entitled "Hawaiian Cookbook". For the most part it seems like Hawaiian food reflects the large asian populations which migrated there. Unique aspects include large amounts of pineapple, coconut, orange and banana in nearly every dish in some way. Frying and deep-frying seem to be pretty common also. So i've chosen a few tasty looking recipes and will transcribe them here!
Avocado Soup
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3 ripe avocados, peeled, seeded and cubed
3 cups chicken broth
1 tsp. lemon juice
1 slice fresh ginger root
1 clove garlic, minced
dash of salt and fresh pepper
1.5 cups medium cream
0.5 cup heavy cream, whipped
0.5 cup macadamia nuts, chopped coarse
In an electric blender, combine first six ingredients and puree until smooth and creamy. Turn into a large bowl and add medium cream. Stir and combine well. Chill thoroughly. When ready to serve, ladle into individual small bowl and top with a spoooful of whipped cream. Sprinkle with macadamia nuts and serve.
Polynesian Beef, Chicken or Shrimp Fondue
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3 lbs. sirloin steak, chicken or shrimp
Marinade:
1 cup soy sauce
0.33 cup brown sugar
2 tbs. sherry
2 cloves garlic, minced
2 slices fresh ginger root, minced
1 scallion, chopped fine
dash of fresh pepper
3 cups oil for fondue pot
Cut steak or chicken into one-inch cubes. Shrimp should be left whole, cleaned and deveined.
Combine marinade ingredients and pour over cubes of beef, chicken or whole shrimp. Toss and turn to coat well. Marinate overnight in refrigerator, or 3-4 hours at room temperature. Drain and arrange attractively on a large serving tray with salad greens, parlsey or watercress.
Fill the fondue pot 0.5 full of oil. Heat to about 375F (you can test oil with a small cube of bread; if it cooks brown and crisp in half a minute, the oil is hot enough for fonduing). Adjust burner so that oil will remain at the boiling point throughout the meal.
Each guest spears a cube of meat, chicken or whole shrimp with the fondue fork or a skewer and dunks it into the hot oil, cooking it to his taste-- 10 to 12 seconds for rare and almost a minute for well done.
Serve with hot rice and green salad. 6-10 servings.
Avocado Soup
------------
3 ripe avocados, peeled, seeded and cubed
3 cups chicken broth
1 tsp. lemon juice
1 slice fresh ginger root
1 clove garlic, minced
dash of salt and fresh pepper
1.5 cups medium cream
0.5 cup heavy cream, whipped
0.5 cup macadamia nuts, chopped coarse
In an electric blender, combine first six ingredients and puree until smooth and creamy. Turn into a large bowl and add medium cream. Stir and combine well. Chill thoroughly. When ready to serve, ladle into individual small bowl and top with a spoooful of whipped cream. Sprinkle with macadamia nuts and serve.
Polynesian Beef, Chicken or Shrimp Fondue
-----------------------------------------
3 lbs. sirloin steak, chicken or shrimp
Marinade:
1 cup soy sauce
0.33 cup brown sugar
2 tbs. sherry
2 cloves garlic, minced
2 slices fresh ginger root, minced
1 scallion, chopped fine
dash of fresh pepper
3 cups oil for fondue pot
Cut steak or chicken into one-inch cubes. Shrimp should be left whole, cleaned and deveined.
Combine marinade ingredients and pour over cubes of beef, chicken or whole shrimp. Toss and turn to coat well. Marinate overnight in refrigerator, or 3-4 hours at room temperature. Drain and arrange attractively on a large serving tray with salad greens, parlsey or watercress.
Fill the fondue pot 0.5 full of oil. Heat to about 375F (you can test oil with a small cube of bread; if it cooks brown and crisp in half a minute, the oil is hot enough for fonduing). Adjust burner so that oil will remain at the boiling point throughout the meal.
Each guest spears a cube of meat, chicken or whole shrimp with the fondue fork or a skewer and dunks it into the hot oil, cooking it to his taste-- 10 to 12 seconds for rare and almost a minute for well done.
Serve with hot rice and green salad. 6-10 servings.