Find out what Hawaiian cooking is all about! I love Asian food, and love to experiment with food from different countries. Here's help for you to bring out your inner cooking Goddess, with recommended Hawaiian cookbooks that express the range of Hawaiian food that is at the heart of traditional Hawaiian Cuisine, which is itself a fusion of many different types of Asian cooking. If you are looking for traditional Hawaiian recipes online, you'll find free luau recipes for appetizers, main course luau foods and luau drinks in the Luau Party Planning section of this site. return to Asian Cookbooks: Far East & Southeast Asia
Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia. Taking the succulent meat from whole Kalua Pig, pit-roasted luau style, he uses it in a risotto dotted with corn and crunchy water chestnuts, then enriched with truffle butter. He also features this smoky pork in nachos built on crunchy taro chips, topped with chile-spiked guacamole. His Surf and Turf, for example, features grilled beef tenderloin and a Kona lobster tail wrapped around a scallop. They are served with a roasted potato topped with wasabi-spiked mashed potatoes. This potato sprouts leaves of tat soi, an Asian green, and spiraling antennae of fried linguini. Grilled marinated mushrooms and asparagus add to the plate, which is drizzled with a sauce combining cream, truffle butter, and soy vinaigrette. Then it is ringed with shining dots of basil oil and finished with a sprinkling of chives and diced tomato. Lest this strenuous cooking intimidate you, it is easy to make Wong's Asian Guacamole flavored with ginger and sake, Five Spice Risotto rich with shiitake mushrooms, and Asian Ratatouille, unexpectedly enhanced with oyster sauce and sesame oil. Each adds immeasurably to a meal of grilled fish or store-bought roast chicken. Anyone with an ice-cream maker must try the recipes for tropical Guava, Lychee-Ginger, and Mango Lime ice cream, and a quartet of memorably exotic, liquored sorbets.
Tourists returning from the Hawaiian Island of Maui bring back tales of a wonderful restaurant that's called a "general store." Owner Beverly Gannon has recorded her cuisine in The Hali'imaile General Store Cookbook. Gannon's cuisine makes use of the islands' tropical bounty and prepares them with a very contemporary sensibility. Thus uku (gray snapper) receives an ancho chile marinade and a bed of corn salsa with ginger cream. Gannon helpfully offers substitutions for ingredients not likely to appear in mainland supermarkets. Her chocolate macadamia nut pie should prove a winning dessert for the chocoholic.
As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with Béarnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. Hawaiian chef Sam Choy is sassy and sweet. So are the flavors of his food. Choy's cooking is hapu, a hybrid of Polynesian, Japanese, Chinese, Korean, and European influences, combined in what he calls local-style cooking.Fish or seafood stars in many dishes. Choy's marinades are generally a blend of garlic, ginger, soy sauce, and sugar, with varying accents of scallion, sesame oil, and hot peppers. Both the preparation of ingredients and the cooking method are quick for most dishes. The accompaniment, often a salsa or chutney, is usually a toss-together of chopped fresh fruits and vegetables that can be made ahead of time. A fish-lovers delight, this book also offers appealing chicken recipes: Quick and Easy Shoyu Chicken, made with teriyaki sauce, will please just about everyone. If you can chop, stir-fry, and grill, Sam Choy's Island Cooking provides a fast, fun taste trip to the tropics. Don't miss the desserts and exotic drinks, like Lava Flow and Kona MacFreeze. Fascinating, and easily devoured tidbits on Chinese, Japanese, Korean, Portuguese, Samoan, Filipino and other eating habits, taboos and cultural heritage that make up the delicious melange that represent ethnic foods of Hawaii. The recipes are simple, and representative of each group's classic dishes. Find your favorites from among kahlua pork, chicken long rice, haupia, chicken or pork adobo, malassadas, Portuguese Bean Soup, adobo, Kal Bi Ribs, Kim Chee, and more.
Sam Choy’s Sampler—Welcome to the Wonderful World of Hawai‘i’s Cuisine is the perfect introduction to the exotic and sunny flavors of Hawai‘i’s multicultural cooking. Sam’s recipes reflect a melding of East and West, with distinctive Polynesian flourishes and some highly innovative twists that could have been conceived only in the creative and original mind of Chef Choy. Here are over 80 recipes including both Sam’s innovations as well as his renditions of Island favorites. They range f |
Alan
Wong's New Wave Luau:
The Hali'Imaile General Store Cookbook: Homecooking
from Maui
Sam
Choy's Island Flavors
Ethnic Foods of Hawaii