Eighteen Hawaiian Cuisine (1)

Barbecued pork buns are called Manapua in Hawaii. At the beginning, China immigrants from Guangdong sold this delicious and convenient barbecued pork bun in Honolulu, and the result quickly became popular.

At that time, the locals named it mea ono pua a. In Hawaiian, "mea ono" means cakes and snacks, and "pua a" means pork. With the loss and re-development of language and culture, the Javert people now call it Manapuwa, which is also a very convenient name to remember.

Similarly, the types of barbecued pork buns have also increased a lot. Diced meat, sweet potato, curry chicken, roast suckling pig, etc. There are all kinds of flavors. However, unlike the traditional way of steaming barbecued pork buns in China, Hawaiians prefer to bake their skins with soft sweet bread. This kind of Manapua, which combines Chinese and western culture, has truly integrated new elements and become a Hawaiian cuisine. So, if you visit Hawaii, you might as well give it a try. There is always one that will suit you. But remember: Manapua must eat it while it is hot.

If you are a vegetarian, Manapua has a choice of red bean paste stuffing. Brush the top with egg water before baking, so that the appearance will be round and full. In addition, in some Japanese shops, the vegetarian version of the vegetable Manapua will be seasoned with spinach or other vegetables and garlic, which is also delicious.

Vietnamese in Hawaii will call Manapua barbecued pork bun Banh bao. In Vietnamese, "banh" means cake/bread, and "bao" means covering/sealing ... that is to say, covering the stuffing. It is said that in Jamaica, Africa, Manap has become a barbecued pork bun stuffed with sausage slices, and they will mix Hawaiian "noh" spices to make "sowbow", that is, barbecued pork bun. In American Samoa, Hawaiian barbecued pork bun is called Keke PUA 'a.

From this perspective, Manapua in Hawaii has become an international delicacy. A Hawaiian who was born and raised in Honolulu Lu Lu and then moved to another state said that he had not eaten the sweet pork buns he bought in the ice cream truck for 15 years. Every time I recall the smell of Manap, he will feel drooling.

During World War II, luncheon meat was the staple food of the US military on the battlefield. However, it is not good to eat soldiers until they are tired of lunch meat every day. Japanese immigrants in Hawaii created a simple and delicious rice ball that was easy to carry. I didn't expect the luncheon meat rice ball to be popular so far, and it also made the Hawaiian food list.

Lunch meat rice balls should actually be regarded as the Hawaiian version of traditional Japanese rice balls. The most primitive way is to put a piece of baked lunch meat on the white rice ball and wrap it with seaweed. Spam musubi is a common snack and lunch food when Hawaii goes out to work or is in a hurry.

At present, the luxurious version of the luncheon meat rice ball is a square rice ball made of seaweed, sesame, fragrant pine and salt-flavored rice, and a piece of fried junk food is added to the rice ball and a piece of seaweed is tied. But most people still like the original flavor without seasoning.

Lunch meat rice balls are very popular in Hawaii and are sold in most restaurants. In today's view, it is really an accident that lunch meat fed up by American soldiers can give birth to new food.

No wonder Eisenhower, commander-in-chief of the Allied Forces, once joked, "Because lunch meat helped us win the war." Lunch meat, a canned cooked meat product originated from the Great Depression in the United States, produced a total of 654.38+04 billion during World War II. Hawaiian luncheon meat rice balls carry some memories of this history.

Loco Moco, a traditional Hawaiian food, is a traditional Hawaiian food. It's all about Loco Moco, with soft white rice at the bottom, a layer of tender hamburger patties, rich gravy and a yellow fried egg at the end.

Hawaii is a place where eastern and western cultures blend. Loco Moco, a classic food, embodies various characteristics and is an important part of food culture. Rice is the staple food of orientals, hamburger patties are the favorite of Americans, and the thick sauce has the taste of French gravy.

Round Sunny-Side-Up, because the yolk is half-cooked and not solidified, the best way to eat it is to cut the sunny-side-up noodles with a knife and fork, let the egg liquid flow out, and then mix it with fresh and thick meat sauce and eat it with patties. This two-in-one effect makes Loco Moco more salty and tastes more like western-style risotto.

In recent years, Loco Moco, the overlord of people-friendly food, has been included in the all-star flavor food lineup by Hawaii Tourism Bureau for promotion. Therefore, when you come to Hawaii, you must eat Loco Moco dipped in rice. Now, almost all restaurants in the Hawaiian Islands have this kind of sauce rice which combines the eastern and western food cultures.

It is said that 60 years ago, in order to meet the needs of children in local sports clubs, a restaurant created Loco Moco to cover rice with sauce. Delicious and cheap is synonymous with Loco Moco, patties, fried eggs, sauce and rice, as simple as that! No one can tell the real origin of the name Loco Moco, but it is related to madness; It may be that hungry children wolfed down their food after exercise, and the name Loco Moco made people salivate!