Hawaii-Local Meal Plan #1
Aloha! Welcome to my very first Hawaiian meal plan. This week, in particular, is all about plate lunch comfort food: a big batch of kalua pork to kick off Monday, a midweek loco moco, crispy lumpia, and a no-cook poke bowl Friday to close it out.
This week’s meal plan includes 5 dinner recipes: Kalua Pork, Shoyu Chicken, Loco Moco, Hawaii-Style Lumpia, and Poke Bowls, plus a bonus sweet treat: Haupia. In other words, plan once, shop once, and enjoy!
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For Monday’s kalua pork, start to finish.
For crusty loco moco patties and the gravy.
For simmering Tuesday’s shoyu chicken.
For freezing the lumpia so they don’t stick.
Because every dinner this week goes over rice.
For setting the haupia.
This Week’s Meal Plan #1
Made with aloha. Shared with love.
Dinner
Monday
First up, slow-cooked, smoky, and shredded. Make a big batch, because leftovers are the best part.
Tuesday
Fall-apart tender in a sweet ginger shoyu sauce. Plus, extra sauce over rice, always.
Wednesday
Hamburger patty, brown gravy, and a runny egg. Of course, with two scoops rice.
Thursday
Crispy pork and veggie rolls, especially good with spicy vinegar dip. Roll ahead, then fry Thursday.
Friday
No-cook Friday! Instead of cooking, scoop shoyu ahi over rice with sweet onion and sesame.
Something Sweet
Bonus
Finally, something sweet: cool, creamy coconut squares. Best of all, it takes four ingredients and one 8×8 pan.
Prep Tips for the Week
- Sunday: First, start the kalua pork. Then roll the lumpia and freeze them on a sheet pan, so they don’t stick together when you bag them.
- Make the haupia early. Because it needs a few hours to set, make it Sunday or Monday night. That way, dessert is ready all week.
- Cook a big pot of rice. Since every dinner this week goes over rice, keep a full rice cooker going. Also, freeze extra scoops for busy nights.
- Use the leftovers. For example, extra kalua pork is great in fried rice, with eggs for breakfast, or in a kalua pork and cabbage stir fry.
- Shop for Friday last. Finally, pick up the ahi as close to Friday as you can. Otherwise, keep frozen sashimi-grade ahi in the freezer and thaw it in the fridge the night before.
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If you make any of these, I’d love to see it. After that, tag me on Instagram @808hawaiianrecipes so I can share it. A hui hou!
