Recipepapa Spicy Aku Poke
We found this one by accident when we ran out of Hawaiian Chili Peppers. Rather than use the dried chili flakes that you put on pizza, we decided to use Sriracha Sauce which is the same thing found in spicy tuna and common in every Vietnamese restaurant or household. The Sriracha Sauce gives this poke a nice kick and unlike spicy tuna there is no mayonnaise so it is much healthier for you. For you fishermen out there be sure to add Sriracha to your traveling poke kit so that you can make this Recipepapa version on the way home.
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Categories: Fish, Hawaiian Luau, Local Food of Hawaii Tags:
Chicken Long Rice #2
This is probably one of the easiest and fastest recipes for Chicken Long Rice but don’t let that fool you because the end product still manages to taste pretty good.
If you didn’t see the earlier post/recipe on Chicken Long Rice, just know that it a Hawaiian Luau dish created by Chinese immigrants in the 1800s. The Chinese immigrants brought long rice or the bean thread noodle to Hawaii and in return they got Hawaiian sounding names like Ako, Afong, Alo etc…….
Categories: Chinese, Hawaiian Luau Tags:
Aku Poke #2
![skipjack-tuna[1]](http://recipepapa.com/wp-content/uploads/2009/12/skipjack-tuna1.jpg "skipjack-tuna[1]")
Aku is the Hawaiian word for skip jack tuna. It has a more robust flavor than Ahi or Yellow-Fin Tuna and the flesh is darker in color. The majority of the canned tuna you see in the supermarket is probably skip jack tuna. Locals in Hawaii if given a choice prefer their aku raw.
Fishermen in Hawaii clasify aku in to three categories. Aku under 3 lbs are called Oioi. Aku over 20lbs are called Otaru and everything in between is referred to as simply aku.
Otaru make the best sashimi and nigiri sushi because of its higher fat content. Aku and Oioi are used to make poke.
Categories: Hawaiian Luau, Pupus Tags:
Fresh Mango Pie
![mango[1]](http://recipepapa.com/wp-content/uploads/2009/11/mango1.jpg "mango[1]")
Did you know that mangos come from India and belong to the same family of plant as poison oak, poison ivy, and the cashew? We all know how great mangos taste so the small problem of itchy skin was not going to stop its spread to many of the worlds tropical regions with Hawaii being no exception.
Mangos first appeared in Hawaii in the 1820s, brought here by horticulturalist Don Marin and Reverend Joseph Goodrich. Today the most well known varieties in Hawaii are the Haden and Pirie but below is a list of others you probably never heard of:
Categories: Hawaiian Luau, M Tags:
Lomi Oio is Raw Bonefish
‘Oio is the Hawaiian word for bonefish. Any saltwater fisherman worth his salt, knows what a bonefish is and what a joy it is to catch this hard fighting sportfish. Bonefish live primarily on shallow flats feeding on shrimps, crabs and small fish. One would assume that because of its diets, the bonefish would be a great fish to eat.
Well bonefish aren’t named bonefish just for the heck of it. Due to the large quatity of tiny bones, most people throughout the world disregard the bonefish as a food source. It is caught for sport and released after a quick photo has been taken.
In Hawaii, bonefish a.k.a. ‘Oio aren’t that lucky. People here know how to get around the “bony” problem. There are two ways to clean an ‘Oio:
Categories: Hawaiian Luau Tags:
Kulolo or Hawaiian Taro Pudding
![kulolo[1]](http://recipepapa.com/wp-content/uploads/2009/10/kulolo1.jpg "kulolo[1]")
Kulolo is Hawaiian Taro Pudding. This brown treat is very delicious and good for you. Its taste is hard to explain and something you will just have to try for yourself. Many people like Kulolo because it is not too sweet.
Besides being good for you and ono some people claim the natural chemicals in Kulolo make you feel calm and relaxed. There is no scientific proof to back it up but I have witnessed on several occasions where Kulolo has managed to calm people down and diffuse what normally would have been explosive situations.
Categories: Hawaiian Luau, K Tags:
Hawaiian Tripe Stew
Tripe is the inner lining of the stomach of cattle, hogs or sheep. What people normally cook in Hawaii is beef tripe. There are three types of tripe, and the one most Hawaii locals prefer is honeycomb tripe because it is the most tender and mildly flavored of tripe. If you were wondering, honey comb tripe is the cow’s second stomach.
Categories: Hawaiian Luau Tags:
Chicken Long Rice
On Jan. 3, 1852 the first group of Chinese immigrants arrived in Hawaii to fill labor shortages on sugar plantations. With them they brought the dish we now know today as Chicken Long Rice. Though Cantonese in origin, Chicken Long Rice has be come a staple in Hawaiian Cuisine. It is impossible not to find Chicken Long Rice on the menu at Hawaiian Restaurants or your typical Hawaiian Luau.
Categories: Hawaiian Luau Tags:
Hawaiian Chili Pepper Water
There is nothing better than Hawaiian Chili Pepper Water to accentuate the flavor of raw fish (poke), beef stew or any other Hawaii Dish. What is Hawaiian Chili Pepper Water? Well it is a mixture of water, vinegar, and Hawaiian salt infused with Hawaiian Chili Peppers. If you live in Hawaii finding Hawaiian Chili Pepper Water is not a problem because practically every supermarket here carries it. However if you live outside of Hawaii you better learn how to make it.
Categories: Hawaiian Luau Tags:
Opae
I almost forgot about Opae or Opae Kala Ole probably because it is so rare to see it in Luau’s these days. Opae Kala Ole are freshwater mountain shrimp found in remote streams high up in the valleys of Hawaii. Opae are usually found on Kauai, Maui, and the remote areas of Oahu. Opae are about an inch long and brown in color. They are usually boiled or steamed in Hawaiian Salt and turn red when cooked.
Categories: Hawaiian Luau Tags:
