Hawaiian Eateries began, back in 1979, as a small sandwich shop in Lahaina. Soon people discovered our salads, and the business began to grow. Now our produc...
"Kaukau" is a pidgin slang word meaning "food" or "to eat." The Hawaiian term for food is `ai. The two theories on the origin of the word "kaukau" are the Hawaiian word for table, pâkaukau, and the Chinese word for food, chow chow. In Hawaii we say "We go kaukau!", I would say, "I hungry I like kaukau!" or "Let's kaukau!" The Cuisine of Hawaii is a fusion of foods brought by immigrants to the Hawaiian Islands, particularly of Portuguese, Chinese, Filipino, Japanese, Korean, Polynesian etc.
Showing posts with label macaroni salad. Show all posts
Showing posts with label macaroni salad. Show all posts
Friday, May 30, 2014
Tuesday, May 27, 2014
Hawaiian Grown TV - Hawaiian Eateries - Segment 2
Hawaiian Eateries began, back in 1979, as a small sandwich shop in Lahaina. Soon people discovered our salads, and the business began to grow. Now our produc...
Monday, May 26, 2014
Hawaiian Grown TV - Hawaiian Eateries - Segment 3
Hawaiian Eateries began, back in 1979, as a small sandwich shop in Lahaina. Soon people discovered our salads, and the business began to grow. Now our produc...
Monday, May 19, 2014
What's in a Hawaiian Plate Lunch?
Bruddah Bryan of the Skinny Hawaiians describes what makes up a typical Hawaiian Food Plate Lunch here in Hawaii. Beef stew, lau lau, poke, mac salad and chi...
Sunday, June 09, 2013
Zippy's Chili Recipe
Ok this is my take on it. Look below for actual recipe.
Ingredients:
3-4 lbs Lean ground beef (more if you want meaty)
2 lbs Portuguese sausages
1 large Onion, chopped
2-4 large cloves garlic crushed and minced fine
2 C Celery, chopped
2 C Bell pepper, chopped
2 large can Kidney beans
2 large can tomato sauce
1-2 Tbsp tomato ketchup or paste
2-4 Tbsp Red wine
2 Bay leaves, ripped in quarters
1 tsp Chili powder (check the heat. More if you want it spicy)
1 Tbsp Chicken boullion powder or substitute with 1 can no salt canned chicken broth
1 tsp MSG (monsodium glutamate) optional but I don't use it.
1 Tbsp Sugar
1 Tbsp Oregano powder
1 Tbsp Paprika powder
1 Tbsp Cumin powder
1 Tbsp Ginger powder or fresh ginger root minced
Dash Worcestershire sauce to taste
Black pepper to taste
Hawaiian rock salt to taste. Go easy with this. :)
Purified water as needed
Garnish with:
Shredded cheese (pepperjack/cheddar blend)
Sliced green onions
Cooking Instructions:
Brown ground beef, drain oil and set aside. Saute sausage, add onions, garlic and veggies, spices, and other ingredients. Simmer for a few minutes. Add water if needed if it gets dry. Add ground beef back to the pot, stir and simmer for about 30-45mins till meat and beans are tender. Don't overcook the beans. You can go vegetarian by omitting the meat.
Secret Ingredient:
Just before serving, stir in 1-2 Tbsp Best Foods Mayonaise to soften and bring down the heat and tartness of the tomato sauce and chili powder. More to taste.Yields 6-8 servings or 1 big Hawaiian.
Serve with rice and mac salad. Onolicious let's kaukau!! :D
Enjoy!! :D
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| Honolulu Star-Bulletin September 17, 1986 article! |
Sunday, June 05, 2011
Hawaiian Beef Stew
Hawaiian Beef Stew
"Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys (paniolos) came in."
Ingredients:
2 pounds stewing beef (recommends chuck roast, oxtail, short ribs or a combination of)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, peeled and quartered
2 large carrots, cut to the 1-2 inch pieces
2-4 stalks celery, cut into 1-2 inch pieces (optional) I add to mine.
6-8 cloves garlic
2 inch fresh ginger sliced in half and crushed.
1-2 bay leaves ripped in half
Hawaiian salt (coarse sea salt) to taste
fresh cracked black pepper to taste
Thickener:
4 tablespoons flour or cornstarch
pinch of sugar or stevia sweetener
1 tablespoon soy sauce (light soy sauce)
1 cup water
Preparation:
Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic, ginger, bay leaves, and onions and brown. Add the beef and salt and saute until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined and thickened. Simmer another 10 minutes.
Serve on plates over steaming hot white rice with a side of macaroni salad for a authentic Hawaiian style plate lunch!
Make sure you got a big pot before anything else! The beef stew will be better the next day as the flavor gets richer. Skim off the fat at the top before reheating portions.
Secret tip: add a tsp of white or apple cider vinegar to the stew so it lasts longer especially if you bring it to the beach and you don't want it to spoil from reheating. The acidity keeps it under control.
Serves 6 to 8
let's eat kaukautime!! :D
"Chinese cooks at Hawaiian ranches made stew on an open fire, tossing the less-than-tender beef into a pot of water to simmer all day long, then adding vegetables shortly before the cowboys (paniolos) came in."
Ingredients:
2 pounds stewing beef (recommends chuck roast, oxtail, short ribs or a combination of)
2 tablespoons vegetable oil
3 large onions
2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
6 medium potatoes, peeled and quartered
2 large carrots, cut to the 1-2 inch pieces
2-4 stalks celery, cut into 1-2 inch pieces (optional) I add to mine.
6-8 cloves garlic
2 inch fresh ginger sliced in half and crushed.
1-2 bay leaves ripped in half
Hawaiian salt (coarse sea salt) to taste
fresh cracked black pepper to taste
Thickener:
4 tablespoons flour or cornstarch
pinch of sugar or stevia sweetener
1 tablespoon soy sauce (light soy sauce)
1 cup water
Preparation:
Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic, ginger, bay leaves, and onions and brown. Add the beef and salt and saute until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients (flour, sugar, soy sauce and water) in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined and thickened. Simmer another 10 minutes.
Serve on plates over steaming hot white rice with a side of macaroni salad for a authentic Hawaiian style plate lunch!
Make sure you got a big pot before anything else! The beef stew will be better the next day as the flavor gets richer. Skim off the fat at the top before reheating portions.
Secret tip: add a tsp of white or apple cider vinegar to the stew so it lasts longer especially if you bring it to the beach and you don't want it to spoil from reheating. The acidity keeps it under control.
Serves 6 to 8
let's eat kaukautime!! :D
Monday, April 11, 2011
Basic Hawaiian Macaroni Salad
The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).
The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).
The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
The finale: Salt and pepper, to taste. Stir well; refrigerate.
Ingredients:
1 lb box of Elbow macaroni
1/4 C Carrots finely chopped
1/4 C Onions very finely minced
1/2 Cup Best Foods Mayonnaise
1/4 Cup milk
1 Tbsp sugar or more to taste
Salt
fresh cracked black pepper
Paprika (optional)
1 Tbsp vinegar or more (optional) if you want it a little tangy.
Cooking Instructions:
Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes.
Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste.
Chill before serving.
Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes.
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