Sunday, March 10, 2013

Dinner on Kauai-the Hawaiian Way

South Shore Sight:Spouting Horn
This impressive sight is where water from waves is thrust through an opening causing water and air to squirt out through a blowhole.  This blowhole is different from others in Hawaii because there is an additional hole that blows only air, causing a loud moaning and gasping sound. The winds hampered us hearing any sounds other than the gushing sound of water.
We still were unable to escape the wild chickens by going to the south shore side of the island.

This sign did not stop people from feeding them. They were everywhere.
Despite the distance of over 4, 200 miles from our home we were quite fortunate to find another Minnesota couple to meet for dinner. Niomi is in my writer's group and on the island for 4 months. She loves to cook and invited us for an authentic Hawaiian meal.  And what a meal it was :)
The foods found on the Hawaiian islands represent many ethnic groups: Filipino, Portuguese, Japanese, Chinese and Hawaiian
Lau Lau is pork wrapped in taro leaves which are edible and rewrapped with ti leaves. The ti leaves seal in the flavor and steam the pork as it is cooked. The ti leaves are not eaten.

People are used to me photographing food before we eat. I even have my husband asking me "Do you need to take a picture before I eat?"

This traditional meal had several  different ingredients that I have never used in my cooking.  
Clockwise on the plate was sticky white rice, potato salad made with sweet potaoes, a traditional salad, Lau Lau (steamed pork) and Miso Miso chicken.
Chocolate Haupia Pie
Some of these dishes can be recreated in your own kitchen. I have included two of the recipes supplied by the cook.
Miso Miso Chicken
Cook's note:Miso is a traditional Japanese seasoning
  • 8 chicken thighs (not boneless)
  • 2 TB. oil
  • 4 TB. red miso (soybean paste)
  • 6 TB. sake or substitute equal combination white wine and rice vinegar
  • 6 TB. sugar
  • 4 TB. chicken stock
  • 3 TB. minced fresh ginger
  • 3 TB. chopped green onion
  • 2 TB. mirin (sweet Japanese cooking wine)
  • 2 minced garlic cloves
  • In wok heat oil and brown chicken
  • Combine rest of ingredients in a bowl and then add to wok with chicken
  • Cover and simmer 45-50 minutes-turn meat occasionally till done
  • To serve place chicken on plate and drizzle with miso miso sauce
Chocolate Haupia Pie
Cook's note: This is a traditional coconut milk based Hawaiian dessert found at luaus and other local gatherings. Since World War II it has become popular as a toppping for white cakes especially at weddings.
  • 1 prepared pie shell cooked and cooled
  • 1 can coconut milk (14 oz.)
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup cornstarch
  • 1 cup water
  • 1-1/2 cup chocolate chips
  • 1 pint whip cream
  • 1/2 cup toasted coconut
  • optional 3/4 tsp. coconut extract
  • Dissolve cornstarch in water and set aside
  • Stir together coconut milk, sugar and milk
  • In a saucepan bring coconut milk mixture to a boil, simmer and slowly add (whisk) in cornstarch  mixture-continue cooking till thick about 3 minutes
  • Divide coconut pudding mixture into two bowls
  • Microwave chocolate chips 
  • In  one bowl whisk in melted chocolate chips to coconut mixture 
  • Spread chocolate/coconut pudding mixture over cooled crust
  • Refrigerate till set
  • Add rest of coconut pudding on top of chocolate mixture. Avoid mixing layers and refrigerate
  • Right before serving whip cream and spread over top of pudding mixture
  • Top with toasted coconut  

1 comment:

  1. That would be me, photographing the food before we eat. Always. No coincidence here that you are featuring a recipe with chicken?