The Food of Paradise: Exploring Hawaii's Culinary Heritage by Rachel Laudan

By Rachel Laudan

Hawaii has probably the main culturally different inhabitants on earth. the tale of ways the Polynesians, chinese language, eastern, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, numerous Southeast Asian peoples, and Caucasians (known as haoles ) introduced jointly their culinary traditions on those islands makes interesting studying. Laudan concentrates on neighborhood foodstuff instead of the world-class glamour of the Hawaiian nearby food cooked up via recognized island cooks Amy Ferguson Ota and Roy Yamaguchi. She offers the polyglot international of the plate lunch, unsolicited mail, mochi, seaweed, shaved ice, sushi, and the entire different dishes that Hawaiians quite consume each day. basically a dwelling and energetic culinary background, this publication does comprise recipes for the main usual Hawaiian dishes.

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The local folk struggled to keep the rice industry and the rice mills going. In the 1940s, they replaced horses with rubber-tired tractors for threshing. In the 1950s, they tried combine harvesters, which cost an enormous $7,000 in the money of the day. Although these machines enabled three people to harvest as much rice in half a day as ten people had been able to harvest by hand in 3 days, they were ill-suited to the small paddies in Hawaii. The farmers tried popular specialty rices, such as mochi.

10 2 cups soy sauce ¾ cup sugar, preferably turbinado or Demerara variety 2 green onions, chopped 1 tablespoon fresh ginger, grated 1 clove garlic, minced 1 teaspoon monosodium glutamate (optional) Mix all ingredients together in a saucepan and stir over low heat until sugar is dissolved. Pour into sterilized bottle. Use this sauce to marinate fish and meat before broiling. It keeps for a week or more in the refrigerator. Yield: Just over 2 cups Note: To grate fresh ginger, use the fine side of a grater or, better, one of the handy Japanese ginger graters that can be found in Asian stores.

Then wrap the jar in a plastic bag and seal with a rubber band to prevent the odors from permeating everything around the jar. Kept in the refrigerator, it will be ready in 45 days. Serve in small dishes as a relish with meals. Yield: 1 quart Pork Katsu (Breaded Pork Cutlet) These crisp slices of breaded pork are said to derive their name from the Japanese pronunciation of "cutlet;" they are also called tonkatsu. In Hawaii, boneless chicken is often substituted for pork, and the dish is called chicken katsu.

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