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Hawaii is a paradise on earth, a true tourist destination, and this is reflected in the traditions and food of the locals.
Hawaiian cuisine is almost like eating the gifts of nature: exotic fruits, seafood and home-grown meat. However, the popularity of resorts also could not affect the cooking. Tourists from different countries brought with them ideas and recipes, spices and seasonings, which was reflected in the cooking. What should you definitely try if you visit Hawaii?
Manapua
Manapua is a dish known in Eastern countries, which is found there under different names and modified recipes. Hawaiian manapua are fluffy, round buns made from rice flour with a variety of fillings: pork, seafood, sausage, chicken, or sweet potato. Manupa is baked, fried or steamed. Served scorching hot with soy sauce.
Mac salad
Poppy salad is a popular Hawaiian lunch snack. The fancy salad consists of boiled pasta, finely chopped eggs, boiled potatoes and boiled carrots, red Hawaiian onions, vinegar, salt, pepper and mayonnaise.
Simon
Saimin is the hallmark of Hawaiian cuisine. This popular soup is based on Japanese dashi broth, to which egg noodles, egg, crab stick and nori are added.
Spam-musubi
Spam musubi is a Hawaiian sandwich made from boiled rice, nori seaweed, and spam (toasted canned ham). A thin slice of spam is placed either between the layers of rice and wrapped in the bucket elevator. Served with sesame seeds, spicy herbs and special spam musubi sauce.
Loko Moko
Loko Moko is a hearty national Hawaiian dish. A pyramid is laid out from several layers: boiled rice, minced meat or fish, on top – scrambled eggs. The dish is poured with a sweet and sour dark sauce.
Chicken “Huli-Huli”
The dish is a chicken kebab marinated according to a special recipe – pineapple syrup, soy sauce, ketchup, finely chopped ginger and garlic.
Chicken “Katsu”
Chicken “katsu” is a dish not so much Hawaiian as Japanese and Korean cuisines. Prepare chicken fillet katsu: it is thinly sliced, dipped in an egg mixture, rolled in a mixture of garlic powder, pepper, salt and flour, then in breadcrumbs and fried in vegetable oil. Served with rice balls and lettuce, also a special sauce.
Burning
Laulau is made with meat or fish wrapped in plant leaves, such as a banana tree. The dish is placed in an oven and baked for a long time. Served traditionally with rice and lettuce.
Poi
This Polynesian dish has become widespread in Hawaii. Poi is made from taro corms. They are boiled until they turn into a very viscous mass to a dough consistency. Poi is eaten with hands – two or three fingers. Poi has a sweet taste for an amateur.
Popcorn Hurricane
Popcorn is a must-have for a Hawaiian movie show. Here it is cooked in oil with shredded Japanese seaweed and rice cracker.
Pickled Mango Lee Hing
Pickled fruits are the most popular dessert in Hawaii. The fruit of an unripe mango is cut into slices and marinated in a brine made from vinegar, sugar, salt and the salty-sweet Lee Hing seeds. In three days, the delicacy will be nasty.
Lumpia with bananas
This dessert is a banana roll. For its preparation, the flesh of a banana is sprinkled with brown sugar and wrapped in a crispy rice pancake fried until golden brown.
Guava Pie
The traditional Hawaiian dessert is guava pie, which can be tasted according to the original recipe only in this country. On the basis of guava, a cake dough is prepared with the addition of passionfruit and lime – every tourist will appreciate the amazing sweet-sour taste!
Shave ice
Shave ice is Hawaiian ice that perfectly cools and quenches thirst in hot weather. The ice crumbles very finely and becomes like a snow globe. Top it with a choice of syrup – tropical fruits, chocolate or vanilla.
Malasadas
Hawaiian donuts are essential for any street festival. Donuts were first cooked in Hawaii by the Portuguese, and since then golden buns sprinkled with white powder have become a national dish.
Kulolo
Casserole made from taro and coconut. It tastes like creamy caramel and is considered the main Hawaiian dessert. For its preparation, plant leaves are stuffed with a mixture of taro and grated coconut and baked for 6-8 hours. The dessert should be eaten in small pieces, chewing them in your mouth for as long as possible.