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HAWIIAN: Hawaiian Pantry




Source of Recipe


Christoph D Dürmüller


Recipe Introduction


The Hawaiian pantry has grown to reflect the influence of Asian and European cultures.



List of Ingredients




BREADS
Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast. Mango and banana breads are popular treats and are usually homemade.

COFFEE
While the most popular variety is Kona, coffee beans are also grown on the islands of Moloka'i and Maui. Available from online companies or specialty coffee stores.

FISH & SEAFOOD
Much of the seafood used in Hawaiian cooking can be bought under its English name at any fish store (consult the glossary for definitions), but delicacies such as 'opihi, or limpets, can be difficult to obtain. If you need to substitute, try to choose fish with a similar flavor and texture. Always use sashimi-quality fish when making raw dishes such as poke. Salt salmon and salt butterfish should be soaked in cold water for several hours.

FRUITS
Use fresh whenever possible. Pineapples, bananas, mangoes and watermelons are available in supermarkets, as are coconuts and coconut milk. Liliko'i (passion fruit) and papayas can be found in ethnic markets. Strawberry papayas, favored for their sweet red-orange flesh, can be purchased from online companies. Replace mountain apples with another mild-flavored apple. You can find lychees, calamansi and star fruit in Asian markets.

MEATS & POULTRY
Buy from a reliable butcher, especially if cooking a whole pig in an imu. Substitute Italian sausage for Portuguese sausage. Char siu (Chinese roast pork) and lup cheong (Chinese dried sausages), used often in local dishes, can be found at Asian markets.

NOODLES
Commonly used noodles such as chow fun, bean thread noodles (sai fun or mung bean noodles), saimin (substitute quality ramen), pancit canton, soba and udon can be found in Asian markets.

NUTS
Macadamia nuts are widely available and can be bought roasted, flavored or coated in chocolate. Kukui nuts, from the candlenut tree, are difficult to find outside of the islands, and can be substituted with macadamia nuts.

RICE
Rice is a staple of the islands. Look for Calrose, a short-grain white rice which becomes sticky when cooked. Locals like to rinse their rice until the water is clear before cooking.

SEASONINGS AND SAUCES
Hawaiian sea salt, or alae salt, gets its reddish tinge from clay, but you can use kosher salt instead. Furikake, a Japanese blend of seasonings such as sesame seeds, seaweed, bonito and salt, can be found in Asian markets. For Hawaiian chile pepper water, substitute hot sauce.

SEAWEED
There is no substitute for fresh seaweed such as ogo and limu kohu, but you'll find dried ogo in Asian markets, as well as nori (dried, pressed seaweed).

TARO
Also known as kalo, Hawaiian taro is the lehua variety. Substitute Chinese taro from Asian markets. The plant contains irritating calcium oxalate, so wear gloves when handling and cook thoroughly to remove the irritants. The leaves are eaten as a vegetable or wrapped around fish and meats (spinach is a good substitute). The root is cooked and pounded into poi. Poi can be bought fresh or "day-old," which allows a sour flavor to develop. Poi is labeled "one-finger," "two-finger" or "three-finger" to describe its consistency--the thicker the poi, the fewer fingers needed to scoop it up. There is no substitute for fresh poi, but you can purchase it from online stores.

TI
The long, shiny leaves from the ti plant are used to wrap fish and meats for cooking. Substitute corn husks, foil or banana leaves, which can be found in Asian or Latin markets.

VEGETABLES
Buy seasonal produce in your area. Vidalia or Walla Walla varieties can substitute for Sweet Maui onions. Asparagus or green beans can be used in place of pohole, or fiddlehead ferns. 'Ulu-- breadfruit--is difficult to find and can be replaced by jackfruit or potatoes, though results will be different. For Hawaiian red chiles, substitute red serranos or red jalapenos. Other commonly used produce includes sweet potatoes, yams, tomatoes and Asian vegetables such as bok choy, napa cabbage, daikon, mizuna lettuce, bamboo shoots, Asian eggplant and shiitake mushrooms.

Recipe



KITCHEN EQUIPMENT

IMU
A traditional underground pit oven used to cook food, including kalua pig. Few Hawaiians actually have an imu in their yards, but they are sometimes built for celebrations and lu'aus.

HIBACHI
This small Japanese outdoor grill is commonly used year-round to barbecue meats and fish.

RICE COOKER
This handy tool makes it easy to cook rice and keep it warm. A rice paddle is essential to scoop the rice onto plates.