"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.
Website: www.bettyskitchen.us New Cookbook: "The Bettyskitchen Collection, Second Edition" available on www.Amazon.com or www.CreateSpace.com In this video, ...
Lynn demonstrates how to make beef stew in the slow cooker. A great Fall recipe. 2 pounds of beef stew meat ¼ cup flour Kosher salt and pepper 1-1/2 cups bee...
Audio is really bad due to exhaust fan. Please turn up volume. Thank you. ** This is my second revision of my simple fried rice. I like this revised versi...
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Our intention at Taormina is to offer the finest in Sicilian dining pleasure available. All of our dishes are prepared with time and pride to provide the bes...
Our intention at Taormina is to offer the finest in Sicilian dining pleasure available. All of our dishes are prepared with time and pride to provide the bes...
Kona Sea SaltTM is entirely hand tended, from the moment our deep seawater arrives on-site, until your order of this unique, gourmet sea salt is delivered t...
I was craving for some light food since I've been lazy and buying Wendy's Apple Pecan Grilled Chicken Salad with their refreshing Pomegranate Vinaigrette. So I decided to make my all time favorite basic dressing here. Real fast and quick if you have all the ingredients in your cupboard and fridge.
Ingredients:
1 tsp garlic, grated or finely minced
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp lemon juice
salt and pepper, to taste
Directions:
Whisk vinegar, mustard, lemon juice salt and black pepper in bowl using stainless steel whisk. Slowly add oil, whisking until well blended. Cover and refrigerate until ready to use.
Yield: 6 servings
Ingredients
Get your toss salad greens and drizzle the dressing over!! Ono it's kaukau time!! Enjoy!! :D
A secretly guarded recipe for many generations lechon is the Filipino version of the roast pig and is a highly popular main dish during events holidays and festivities. Especially sought for is the craving for the lechon's crispy skin and soft juicy flesh. But among many varieties, the Cebu lechon is tagged as the Philippines finest and probably the whole of Asia. It is so widely popular that even domestic airlines have accepted it as normal freight straight from the oven to various parts of the country. What makes the Cebu lechon distinct is the arousing flavor that the Cebuanos have carefully tendered for so many generations. Historically, the word lechon is literally leche, a Spanish word for milk. So called because young pigs that are not yet mature enough are cooked over low coal fire during colonial times. Thus, the colloquial for suckling pig among other popular terms. The first known recorded fact of such method was practiced by the tribes of Papua New Guinea, who hunted wild boars for offering and cooked them over deep pits of burning hot stones. Eventually, Spanish adventurists in the Pacific began to import the method back to Europe and its Spanish colonies like Puerto Rico, Cuba, Brazil, Mexico and the Dominican Republic. But the Filipinos actually inherited the method from its Chinese trading partners and eventually perfected the technique after World War 2, soaring into popularity by the 1980’s, a time of great political upheaval and celebration after the fall of the Marcos regime. It was during this decade that the Cebu lechon started to flourish and spread to all over parts of the Philippines. It even gave way to festivities celebrating lechon as a tradition of rich cultural values like the Parade of Roasted Pigs in the Balayan Festival of Batangas, Philippines. But the original Cebu lechon recipe still remain the most popular to this day, still sought by Filipinos and foreigners alike. And here’s that original secret Cebu lechon recipe that everyone of us has been so eager to learn.
Ingredients:
1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce For the glaze:
1 liter of Sprite or 7up For the stuffing:
10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked through boiling)
Instructions:
First, shave hair follicles of the pig and remove the innards. Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
Then rub the insides with salt and pepper including the body.
Rub a little soy sauce on the inside belly of the pig.
Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
Roast for a couple of hours until the meat is tender. Do not overcooked.
The spices and the lemongrass makes the flavorful Cebu lechon aromatic aside from its rich succulent taste. When you visit the Philippines, try every carnivore's favorite dish, whole roasted suckling pig or lechon baboy!
The main reason of its great popularity is because it is a delicacy which is so versatile that it can be combined with all kinds of ingredients and then come up brand new dishes. These new dishes can be sometimes termed as the recycled or leftover dishes. An example of these dishes is lechon paksiw (paksiw na litson) which consists of leftover meat soaked in a vinegary sauce. The most popular part of the lechon which usually eaten by many is the crispy pig’s skin which is like brittle candy or broken glass. I love it because of its crispiness and it is the most delicious part which can be dipped in a liver gravy sauce, ketchup/catsup. But most times I prefer Tabasco sauce and shoyu or my fave sili labuyo a Filipino condiment in a jar consisting of vinegar, garlic, spices, and baby birds-eye chili peppers. The Philippines consists of 7,107 islands throughout the country, so you can expect that every island has its own versions or processes on how to roast lechon with its selected variant (chicken, pig, turkey, or beef). The best is the Cebuano version in my opinion because of the use of tanglad or lemongrass. The Indonesians have their version which is another story. ;)
Ok I'm hungry now!! Shucks no 24/7 lechonan here in Hawai!! :P
Andagi is an Okinawan deep fried doughnut. It is also known as "sata andagi." Andagi is the Okinawan term for all deep fried dishes, anda is Okinawan for oil. Although Okinawans in Hawaii use the term andagi only to refer to sata andagi, savory as well as sweet deep fried foods are all properly called andagi.
Ingredients:
4 cups flour
4 teaspoons baking powder
2 cups sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, slightly beaten
Vegetable oil, for deep frying
Instructions:
Combine flour, baking powder, sugar and salt. Make a well in center
Combine milk, oil and vanilla in a measuring cup, then add enough water to make 1 cup of liquid. Add eggs. Pour into well the dry ingredients.
Mix by hand until barely moist. Preheat oil to 350 degrees then lower to 330 degree F.
Drop dough by hand, or use a large spoon or ice cream scoop. Fry until golden, about 8 minutes. Andagi is done when a skewer or chopstick poked into the center comes out clean.
Drain on paper towels.
Makes 4 dozen.
So ono when it's hot and crispy right out of the oil!!
Pipi kaula is Hawaiian traditional dried beef or jerky made with salted or brine-soaked meat, but today contemporary versions use soy sauce, ginger, honey,sesame seeds and even kimchi seasonings.
Traditionally, the meat is sprinkled with Hawaiian sea salt or brined before drying. The sun and wind dry the beef strips to a chewy texture that's softer than jerky. Then the pipi kaula is fried or charcoal broiled before eating with poi or steamed rice.
Today, people prepare pipi kaula with various beef cuts, such as round steak, and multicultural condiments, including honey, garlic powder, sherry, sesame seeds and commercially packaged dry kimchi mix. Drying methods also include arranging in a screened dry box, oven-drying and hanging by stainless steel hooks high over a stove like famous James Beard Award winner restaurant "Helena's Hawaiian Foods" in Honolulu, deep in the heart of Kalihi where I grew up.
A good friend of mine Mr. Brandon Nunes requested this recipe since he loves bringing his family to Helena's. He keep raving about the pipi kaula! So here it is Brandon for you! Now go make some and bring in some fo lunch at work!
Here is two versions of this delicious Hawaiian delicacy.
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