One of Hawaii’s classic dish is loco moco. Everyone and their dog has come across this simple and filling dish. Basically it is rice, hamburger patty, gravy, and an egg. Boom! Right there is your classic loco moco. Although it is an easy dish, this will leave anyone happy with a full stomach.
Learn how to make 4 types of Spam Musubi! A local Hawaiian version to the Japanese musubi. Super simple but super yummy to eat! Pack a spam musubi with plastic wrap and take it with you anywhere for lunch, dinner, or snack! Great for a picnic, swim at the beach, or any hangout.
Chicken katsu is a popular Hawaiian local dish. It originated from Japan but eventually it became a beloved local favorite dish. You can find chicken katsu at local potlucks, plate lunches, L&L, and other local restaurants. If you’re craving chicken katsu, you can make your very own homemade chicken katsu with tonkatsu as its dipping sauce.
A hearty meal have on a cold day. It’s enough to feed a big family with some leftovers.
At any Hawaiian luau, kalua pork will always be there. Learn how to make kalua pork using a crock pot or slowcooker. This is such a simple recipe that any beginner cook or chef could do it.
Learn how to make this ‘ono Chicken Long Rice! Usually found at a luau as a side dish. It’s a savory and simple dish to make for dinner and any special occasion.
Make your very own local style Chow Fun. It’s a very simple and easy recipe to follow. Chow fun is popular at potlucks, family parties, and plate lunches. Use any leftover veggies or meat and add it to this dish to make your own version of Chow Fun.
Learn how to make Saimin! A classic dish that is loved by the locals in Hawaii. It’s so popular that even the local McDonalds sell Saimin as part of their menu. I’ll be showing how to make the broth (**BONUS** It has no MSG in it!) and what kind of toppings to go with this ono dish. Grab a duck spoon and chopsticks and get ready to dig into this one of a kind treat!
Char Siu is widely recognized for its bright red color meat. It has a slight sweet taste with a hint of a unique spiciness. Char siu is used most commonly throughout the islands as a meat garnish.
Dry Mein, or sometimes called Dry Noodles, originated from Maui’s local restaurant, Sam Sato’s. The noodles are tossed with a shoyu-oyster sauce and garnished with local garnishes like charsiu, green onions, and bean sprouts. Served on the side is a chicken flavored broth. The “dry” part of the name refers to the noodles being served without the broth compared to the traditional ramen. Instead the broth is served in a separate bowl so you can dip the noodles to your liking.