Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones - and the island that have contributed so much to the American table.
Keep in mind that Hawaiian food was really the first fusion food., It was from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos, Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands shaved ice. Spam also became popular after the Second World War and it's used in various dishes.
Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.
To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.
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