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    RecipesManiac.com   >   National + Regional Cookbooks   >   Pacific Rim   >   Hawaii
    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Hawaii

       
     

    How to Cook dishes from Hawaii


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    In mid-Pacific, Hawaii is the western most state of the USA, and its cuisine is influenced by its Polynesian heritage. It also includes recipes imported from typical United States cuisine, as well as influences from cuisine (Hawaii is home to a large ethnic Japanese population), Chinese cuisine, Korean cuisine, Philippine cuisine and Portuguese cuisine. Vegetables, fruit, nuts, beef, fish and seafood form the main ingredients of Hawaiian cuisine. Additionally, Spam (the canned meat product by the Hormel Foods Corporation) is very popular in the islands.

    Some Hawaiian recipes and dishes include:
    • Laulau - A modern version of a traditional Hawaiian dish. It is made from salted butterfish, and beef, chicken or pork in a taro leaf. It is usually eaten with macaroni salad and rice.

    • Loco moco - White rice with a hamburger patty, fried egg, and gravy.

    • Lomi salmon - Raw diced salmon with tomato and other salad vegetables. It is served cold, sometimes on ice.

    • Manapua - A white bun with pork filling. This dish is based on Chinese cuisine's bao.

    • Pipikaula - Salted and dried beef, similar to beef jerk. The recipe originates with the Hawaiian cowboys ("paniolos") of the the island's beef ranches.

    • Poi - A traditional Hawaiian dish made from the corm (part of the root) of the taro plant. It is mashed or steamed, and water is added, until it becomes a thick viscous liquid.

      Poi

    • Poke - A salad made from cubes of raw fish, tobiko (flying fished roe), seaweed, tofu and various vegetables such as onions, scallions and tomatoes. It is flavored with sea salt, sesame oil, soy sauce, and chiles or red pepper.

    • Saimin - Noodle soup.

    • Spam musubi - A block of slated rice with a slice of Spam (cooked or uncooked) on top, joined together using dried seaweed (nori). In appearance, it resembles Japanese cuisine's sushi - however spam musubi is made using salted rather vinegared rice, and of course has a slice of Spam on the top.

    • Teriyaki - Meat (Spam is sometimes used for this too) in a sweet soy sauce ("teriyaki sauce"), then cooked by broiling or grilling. It is of course inspired by Japanese cuisine's teriyaki dishes.


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    How To Cook The Hawaiian Luau Pig

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    Instant Pot Cookbook: 1000 Day Instant Pot Recipes Plan: 1000 Days Instant Pot Diet Cookbook:3 Years Pressure Cooker Recipes Plan:The Ultimate Instant Pot Recipes Challenge:A Pressure Cooker Cookbook

    By Katie Banks

    World Good Foods
    Paperback (242 pages)

    Instant Pot Cookbook: 1000 Day Instant Pot Recipes Plan: 1000 Days Instant Pot Diet Cookbook:3 Years Pressure Cooker Recipes Plan:The Ultimate Instant Pot Recipes Challenge:A Pressure Cooker Cookbook
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    Product Description:

    1000 Days of Instant Pot Recipes

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      Would not you enjoy cooking delicious recipes, and doing this for 1000 Days in a Row? Then this is your book! A delicious scent coming from your instant pot. Your next meal is about be served. Can you picture this moment? It is difficult to beat, isn’t? So many recipes to cook. Such a wide variety of dishes, tastes, smells, cuisines. A whole life before us to try everything… But where to get all the ideas and inspiration from? This is where World Good Foods come into play: to make your life easier and to give you plenty of ideas and recipes to choose from and enjoy.   Fancy some Mediterranean cuisine? Why not trying out our delicious Steamed Cod? Asian cuisine? You may go for the delicious Instant Pot Chicken Tandoori. Eastern European? Check out the Hungarian Beef Goulash. Vegan foods? Better choose penne all’Arrabiata.   A sample of the delicious instant pot recipes you will find in this book:   Soup Recipes for your Instant Pot
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    Instant Pot Mini Cookbook: 200+ Easy and Delicious Mouthwatering Recipes for all Mini Instant Pot 3 Quart Models (Mini Instant Pot Recipes)

    By Laurel Stevenson

    Independently published
    Paperback (116 pages)

    Instant Pot Mini Cookbook: 200+ Easy and Delicious Mouthwatering Recipes for all Mini Instant Pot 3 Quart Models (Mini Instant Pot Recipes)
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    Do you own a 3-quart model mini instant pot?

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    • Chapter 7: Snacks & Appetizers

    • Chapter 8: Desserts

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    500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious

    By Dick Logue

    Dick Logue
    Released: 2012-07-01
    Paperback (352 pages)

    500 15-Minute Low Sodium Recipes: Fast and Flavorful Low-Salt Recipes that Save You Time, Keep You on Track, and Taste Delicious
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    The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever

    By Laura Fuentes

    AMERICAN WEST BOOKS
    Released: 2018-08-28
    Paperback (176 pages)

    The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever
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    The Taco Tuesday Cookbook is your family's dream come true, because, if there’s one thing we all can agree on, it’s that tacos are awesome. They’re customizable. They’re quick. They’re tasty. And most importantly, they make us all happy!
     

    Inside, you’ll find taco recipes for every week of the year, all of which are made with real-food ingredients—and most of which are ready in 30 minutes or less. There are also vegetarian, gluten-free, and paleo options throughout, so you’ll be able to fully customize recipes based on your family’s needs. Tortilla, salsa, drink, and dessert recipes make your taco night complete. 
     
    Here are just a few of the ways you can get your taco night started:
    • Black Beans and Queso Breakfast Tacos
    • Chickpea and Butternut Squash Tacos
    • Buffalo Chicken Tacos with Homemade Ranch
    • Slow Cooker Thai Chicken Lettuce Cups
    • Mexican Short Rib Tacos
    • Greek Steak Tacos with Cucumber Salsa
    • Pork Tacos with Pineapple Pico de Gallo
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    Turn every Tuesday into a true fiesta with The Taco Tuesday Cookbook.

    First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel

    By Jim Kempton

    Prospect Park Books
    Released: 2018-09-04
    Hardcover (240 pages)

    First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel
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    Product Description:
    Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.

    POKE BOWLS, THE SIMPLE FOOD REVOLUTION: A Bit of History, Quick & Easy Recipes

    By Mary Hoffman

    Independently published
    Paperback (62 pages)

    POKE BOWLS, THE SIMPLE FOOD REVOLUTION: A Bit of History, Quick & Easy Recipes
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    Why has the whole world suddenly started eating out of these crude bowls?
    The poke bowl is beautiful in its simplicity, yet it allows for a great deal of freedom, variation and expression in the way it is prepared. From Hawaiian classics, to oriental roots, to Mediterranean fusions; poke bowls embody a lot of what is sought after in today’s cuisine: simplicity, adaptability, convenience and, above all, deep and amazing flavour. As the world becomes more complex and our lives are increasingly filled with new, fast changing innovations, the poke-bowl, with its simplicity and character, is expertly poised to become the next generation’s food style of choice.

    The Poke Cookbook: The Freshest Way to Eat Fish

    By Martha Cheng

    CLARKSON POTTER
    Released: 2017-01-24
    Hardcover (96 pages)

    The Poke Cookbook: The Freshest Way to Eat Fish
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    Product Description:
    Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.

    American Regional Cuisine

    By The International Culinary Schools at The Art Institutes

    Wiley
    Hardcover (496 pages)

    American Regional Cuisine
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    American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

    The Island Poké Cookbook: Recipes fresh from Hawaiian shores, from poke bowls to Pacific Rim fusion

    By James Gould-Porter

    Ryland Peters & Small
    Released: 2018-06-12
    Hardcover (176 pages)

    The Island Poké Cookbook: Recipes fresh from Hawaiian shores, from poke bowls to Pacific Rim fusion
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    Product Description:
    The Hawaiian people have a laid-back love of life, and Island Poké is a London restaurant committed to sharing this ethos and the authentic flavours from these shores in over 65 recipes.

    Poké (pronounced Po-Keh) means to ‘slice’ or ‘dice’ in Hawaiian but it has evolved to become the Hawaiian staple of sliced raw fish served on rice with many condiments and toppings. James, the author and founder of Island Poké, became hooked on this delicacy as a child on the beach in Maui. Fast-forward a couple of decades, James sensed a gap in the market for an authentic and sustainable approach to Hawaiian cuisine. Thus, Island Poké was born − fusing the joy of real Hawaiian food, which is a delicious fusion of many cuisines including Polynesian, Japanese, Chinese, South American, Pacific Rim and even Portuguese influences. The book includes recipes for popular poké dishes sold in the restaurant such as classic Spicy Ahi and Golden Beet with Chile Lime Shoyu. There are multicultural Pacific Rim inspired dishes such as Sea Bass Crudo, Teriyaki Salmon Chirashi and Baja Poke Tostadas. Famous Luau feasting recipes include Kalua Pork, Pacific Chowder and Huli Huli Chicken. Finally, a chapter showcasing tropical brunches and bakes includes Acai Bowls and zucchini and Pecan Loaf.

    Dumpling Soup

    By Jama Kim Rattigan

    Little, Brown Books for Young Readers
    Paperback (32 pages)

    Dumpling Soup
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    Marisa gets to help make dumplings this year to celebrate the New Year. But she worries if anyone will eat her funny-looking dumplings. Set in the Hawaiian islands, this story celebrates the joyful mix of food, customs, and languages from many cultures.

    America's Restaurant Recipes

     
     


     
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