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Or as they say it, “Kalua Pork Goes Mexican.” How about “Luau goes Fiesta”?
However you wanna’ word it, Taco Bell Hawaii recently introduced three new promotional items on the menu: Kalua Pork Soft Taco, Kalua Pork Quesadilla and Kalua Pork Grilled Stuft Burrito. Of course “available for a limited time only”.
I’m a sucker for experimental stuff like this, where corporate food chains take popular local delicacies and come up with interesting “fusion” creations in hopes of coming out a hit. So when I seen the TV commercial recently, it immediately put me into “gotta try that” mode.
Remember McDonald’s Haupia and Taro Pie? Must have worked because both items returned to the menu.
For the most part, Taco Bell’s extensive menu is really a lesson in 1001 different ways to assemble and name something else using the same ingredients. lol
Finally now with the introduction of Kalua Pork, we have an opportunity to remove the “mystery” out of the meat that is their conventional all-purpose seasoned ground “beef” (is it really just that?) filling.
And there is some sense of reassurance with this Kalua Pork, as you may notice it states on the poster that it’s supplied by popular local meat packing company, May’s, famous for their teriyaki beef burger patties and other marinated meats. The commercially-sold Kalua Pig brand most common in the local supermarkets is Keoki’s, and I wasn’t even aware May’s had a Kalua Pork product, until now.
To get this fix, I took a stroll down Kalakaua avenue last night and visited the Taco Bell/Pizza Hut located at the basement of the Waikiki Shopping Plaza.
Your typical Taco Bell/Pizza Hut take-out counter…
Not that I can eat all of it in one sitting, still, I decided to get all three at once in order to do a side-by-side comparison.
First up we have the Kalua Pork Soft Taco…
Kalua Pork Soft Taco, $1.89
Good deal. Let’s look what’s inside…
Chunky tomato salsa, shredded lettuce and May’s Kalua Pork. Check. Let’s have a bite…
Ono! So far I’m diggin’ it. The crispy lettuce, cool, slightly acidic chunky Tomato Salsa along with the defined smoky flavor of the Kalua Pork matches quite well. The Kalua Pork was a little too lean, dry and chopped up for my liking, but for fast food, what can you expect. I think that chunky salsa is supposed to resemble Lomi Lomi Salmon, which it does in texture, but certainly not in flavor without the salted salmon. Overall as a package, this works.
Next up we have the Kalua Pork Quesadilla…
Taco Bell Hawaii Kalua Pork Quesadilla, $2.99
Again a good deal. Let’s look what we have in here…
Here the simplicity of just hot, melted cheddar and jack? cheeses melting over and through the smoky Kalua Pork really packs a flavor punch. That, along with the soft, toasted crust of the tortilla makes this one mighty tasty Quesadilla.
While Taco Bell’s OEM tangy and spicy Taco sauce helps introduce an extra dimension of moisture and kick, I really think if they offered something sweet like, say Mango Salsa, it would really compliment the pork. That, along with a generous dollop of sour cream on top would be perfect.
Same for the Taco. That chunky tomato salsa is good, but Mango Salsa, or any fruit-based salsa would be great in that. Pork and fruit go hand-in-hand.
Finally we have the largest of the three, the Kalua Pork Grilled Stuft Burrito…
Taco Bell Hawaii Kalua Pork Grilled Stuft Burrito, $3.79
This thing is huge. I’d say easily a half-pounder. Here you see the “grilled” tortilla wrapper…
Let’s have a bite…
Notice the ratio of “stuft” Spanish rice to Kalua Pig, in which the flavor of the starchy, slightly spicy rice comprises the bulk of it, while the Kalua Pork is more of a subtle add-on. I think this one needs a little recipe tweaking. Perhaps if they simply made this the wrapped up version of the Kalua Pork Soft Taco, with just a little of the rice and the addition of sour cream, that might work better.
Whew, I’m “stuft”, yet glad I got that off my chest. Next time you’re in town and run into a Taco Bell, give one of these a try. I recommend the Kalua Pork Soft Taco and Kalua Pork Quesadilla. Very good. With either one, ask them to add sour cream. It would be worth the extra 25 cents, and that would really kick ‘em up a notch. Bam! lol
All that’s missing in this equation is POI!
The reason I repeatedly insist on Mango Salsa and sour cream is because of this most excellent example of Kalua Pork Quesadillas I had recently at a local pub…
Kalua Pig Quesadillas with Sour Cream and Mango Salsa, $4
These were da’ bomb! Notice the cross-hatch grill markings, which not only look good, but offers a more balanced toasted flavor vs. the broader flat top method like its done at Taco Bell. That, along with the very moist and tender Kalua Pig, most fantastic sweet and spicy Mango salsa and creamy coolness of the sour cream is such a winner here. Taco Bell should look into implementing one of these grid/grate type of griddles.
And of course this isn’t anything new, as apparently Hawaii celebrity chef Russell Siu and Roy Yamaguchi already have fancier gourmet offerings of the dish.
Speaking of Kalua Pig, check out our neighbor’s pet pig named -yes - Kalua! I kid you not. That’s sick, yet cute at the same time. lol
Here’s Kalua at about 9 months old…
And here’s Kalua currently at about 1-1/2 years old…
Whoah! Yes, that’s the same pig. I don’t know if that dove in front really shows in scale just how HUGE he is now, but we estimate he currently weighs easily over 200 pounds. Yet he’s a gentle giant. The boy loves sweets. Especially fruits like bananas and especially chocolate. Goes nuts for chocolate, belting out loud squeals of jubilation whenever he even just smells the stuff. Like most pigs, he’s also very intelligent. His name may be Kalua, but he’s certainly not destined for the Imu!
Lastly, while we’re on Taco Bell, check out this hilarious logo spin-off I Illustrated a while ago…
Here you can order the “Tako Supreme”, which comes with extra Ogo.
Fresh, made-to-order Ahi Poke: Diced fresh raw Ahi (Tuna), Ogo (seaweed), White Onion, Green Onion, Hawaiian Chili Pepper, Shoyu & Sesame Oil, $12.00/lb.
It’s true. The best. That’s their slogan, and I agree!
Most places that sell Poke usually have it made in advance in large service pans on display in refrigerator cases, deli style. The problem with this is, if you don’t get there early when it was just made, after hours of sitting, the salt and/or shoyu in the marinade tends to eventually “cook” the delicate raw fish, causing it to stiffen and lose that buttery texture. The onions get soggy too. Eventually, the moisture in the fish escapes and makes the marinade watery, and just overall not good Poke.
Enter Ono Seafood, where the Poke is always made-to-order using fresh, top quality ingredients.
Ono Seafood is a small hole-in-the-wall store located on the ground floor of an inconspicuous low-rise apartment complex about halfway up (or down, depending where you’re coming from) on the Diamond Head (east) side of Kapahulu Avenue. Blink or sneeze and you can easily miss it. A recognizable landmark to help find them is Shell Gas Station; Ono Seafood is just next door makai-bound.
If you’re not familiar where Kapahulu avenue is, it’s on the east end of Waikiki, so it’s nearby if you’re a visitor staying in a hotel in that area.
Oh, and do not confuse Ono Seafood here with Ono Hawaiian Food, which is just a few blocks makai (towards the ocean) on the same street. Ono Hawaiian Food is a small restaurant that specializes in exactly what it’s named: “Ono Hawaiian Food”!
Upon entering this very small store, to your left is a refrigerator stocked with various dried and smoked seafood pupus. More on that later. There’s also a refrigerator display case in front next to the service counter that’s mostly empty, except to store the whole tako and slabs of Ahi to be to sliced up for the made-to-order poke. Visually, very low key.
Here you can see the very straight forward menu board…
As you see, the Ahi Poke is currently $12 per pound, which is on the high end, but believe when I say, this poke is worth every single ounce, right down to the last little piece of ogo.
If you look at the bottom center of the menu, those are the ingredients you select to go into your poke. Very simple, yet so effective. Choose White Onion, Green Onion, Hawaiian Salt, Chili Pepper, Kukui Nut, Sesame Oil, Ogo and Shoyu. Choose all of the above, or some of the above. Up to you. It’s all included in the current $12/lb. price. Once you tell them what you want in it, they quickly combine each ingredient in a mixing bowl, toss it up, put in the container, weigh it and it’s done. Very fast.
We always choose everything except the Kukui Nut, only because my girlfriend doesn’t care for that. Otherwise, I’d throw that in too. You can order it in quarter, half, three-quarter, or one pound-plus increments of quantity.
Trust me, order at least a pound. After one bite, you’ll want much, much more! This Poke has got to arguably not only be the best Ahi Poke in Honolulu, but on the entire island or state! The bite from the chili pepper, aroma from the sesame oil, and crunchy texture of the onions and ogo are just a magical combination with the top-quality Ahi, which just melts in your mouth like “buttah”… like “BUTTAH” I tell ya! The made-to-order freshness can’t be beat. The pictures here don’t even do it justice. You have to get some from there and try it yourself.
A good tip if you’re buying poke from here is to bring a small cooler with ice and keep it chilled and keep is as fresh as can be. This is very important. Poke sitting in the trunk of a car sitting in the hot sun? Not good. Ice cold Poke? Good! Ono!
Now let’s look what’s in that refrigerator to the left…
Dried Ahi and Spicy Smoked Tako
Dried Tako, Dried Shrimp (Opae), Smoked Tako and Boiled Peanuts
Tako Kama, Fish Jerky, Namasu and Kinilau
Sashimi Tray
Kukui Nuts (Inamona)
Good Lord, this is heaven. Folks, if someone shows up to your party with a cooler full of the stuff above, make friends with them… really good friends. lol!
1 pound Boiled Peanuts and 1 pound Ahi Poke
Their boiled peanuts are the bomb too. Nice and el dente, still slightly crunchy, with the perfect balance of salt and wetness. They run $2.50 per pound.
Best of all they’re consistent. We go here at least two or three times a month for the Ahi Poke, and it’s always top notch. For real, Ono Seafood is where to go for the best Poke in Honolulu. Guaranz!
Ono Sea Food Products, Inc.
747 Kapahulu Ave.
Honolulu, HI 96816
Tel. 808-732-4806
Related Links:
• Best Poke in Hawaii - Ono Seafood Products - Dan’s Hawaii blog
• Ono Seafood- Yelp user review listing
The popular Taro Brand Poi seems to be getting thinner and thinner right off the shelf these days. Yet it still requires the addition of water to bring it to serving consistency. Or at least to a consistency that will stretch it farther than the current $14 per 3-1/2 pound bag price paid for it.
When it’s time to do that, how do you mix poi? With your hands? A spoon? A whisk? Electric Cake Mixer?! Blender?! Food Processor?! Ahh!
Ask the kupuna (grandparents), and most (if not all) will insist you mix poi by hand.
Personally I prefer using a large, sturdy plastic or metal spoon, as I think it’s more sanitary than using bare hands that are submerged in it. Of course, if you wash your hands thoroughly, including cleaning under the fingernails, I don’t have a problem with the bare hands method.
If using a spoon, I apply a sort of folding and whisking technique that eventually fully incorporates the water. Of course a spoon would be very difficult to use if the poi were any thicker than the current shelf product is.
In this demonstration we’ll go with the hand mixing method.
Let’s start with the bowl: Because I usually buy the 3.5 lb. “membership club size” bag, I use a medium to large size bowl, either metal or plastic, that has a tight-sealing cover for it. I don’t have a “dedicated” poi bowl like some may have, such as those that have them passed down from their kupuna. I use whatever is available at the moment as described above.
Then we have the place to mix it: In the (very clean) kitchen sink, under a light stream of cold tap water. I suppose if you were REALLY concerned about sanitation, you could use bottled water instead. I’m quite confident in the potability of our tap water though.
First of all, we must get all that precious and expensive poi out of the bag. Something impossible if you were to attempt to just squeeze it out. The best way to get every single ounce out is by turning the bag inside out…
When doing this (and handling poi in general), I always work with very wet hands to prevent the poi from sticking. So above, the poi is for the most part, all in the bowl. Yet there are still some left on the bag, that’s now inside out. So I squeeze on the bag tightly, wrapping my fingers around it to get every last drop…
As you can see, there’s still poi stuck to the bag, so I keep running my hands tightly down the bag with wet hands to get all of it, and I mean ALL of it!
You might be concerned about my hairy arms, but don’t worry, not one strand fell off into the bowl. lol
After it’s all in there, time to get down to mixing with them hands. I place the bowl near the stream of running cold tap water and slowly incorporate it into the poi, using a kneading motion…
You can see how the water is still separated from the still-thick poi. Keep working it in..
Slowly, I’m still working it, adding more water, which you can see dripping from above into the bowl. Usually I’ll add about 1/8th of a cup at a time - sometimes less than that.
I must admit, doing this by hand is actually quite therapeutic, almost sensual, but most of all very relaxing.
Finally when it’s all smooth, the water is completely incorporated and it’s to the consistency of just sticking to your hand or a spoon with a little “drip” to it, all pau mix.
Sorry I couldn’t show every stage, as I was holding my camera in one hand while trying to get these shots, eventually needing both hands to do the job of mixing.
One thing we always do after mixing AND serving is to “Kahi” the bowl, which has already been done to the bowl above. This is the practice of scraping the excess poi off the inside rim of the bowl to clean it up. Usually with wet hands, but also with the spoon. Using the term “Kahi”, I take this would loosely mean to “bring together as one”. Please correct me on that in comment if otherwise.
Well, it’s time to kaukau!
Big Island Smoked Meat
To store the mixed poi, we float a thin layer of fresh cold water over the top, which keeps it from crusting. We then keep the covered, sealed bowl in the refrigerator until next use (usually the next day), then pour off most of the water, incorporating some of it back into the poi to keep it thinned properly, since it naturally thickens as it sits over time.
I like both fresh and one, two, or even five day old poi, which is still at its best flavor and texture, albeit a bit more sour. I’ll still eat it up to almost 2 weeks old if kept refrigerated, depending how well it was kept and maintained. There are methods for freezing poi, but fortunately I’ve never had to deal with that living here in the islands where it’s (just about) always been available.
While there are many here who know how and have their own way of doing it, there’s also many readers who may have never bought and mixed poi, let alone tasted it, so surely there must be some interest out there in the subject.
Now if we can only work on the supply of taro to meet the high demand of Poi, which is still struggling to keep up.
Dave Choo enjoys a SPAM lunch with Anthony Bourdain
Anthony “Bad Boy” Bourdain and crew were in the islands a week ago taping a Hawaii episode for his hit Travel Channel show, “No Reservations”. With that nickname inserted in quotes, I need not re-explain what’s already known about him. See the next link if you don’t.
According to a story publshed a few days ago by the Star Bulletin, his itinerary here included:
• Side Street Inn
• New Uptown Fountain (SPAM files)
• Paradise Cove Luau
• Lewer’s Lounge
• Bailey’s Antiques (where he bought a $2,500 Aloha shirt!)
• Jack Thompson’s B&B (Big Island)
• Lava-Side Inn (Royal Gardens on the Big Island)
Dave Choo, editor-at-large for Hawaii Business Magazine, was one of the lucky few chosen to host a segment, which he recommended they visit Uptown Fountain in Kalihi. According to Dave, the focus of this particular segment was on Hawaii’s love of SPAM. How ironic this happens on the day I had just posted (see previous entry) a ‘SPAM Musubi Showndown’. This is a perfect follow-up!
‘No Reservations’ arrives in Kalihi, a.k.a, “God’s Country”. 12.07.07.
The show begins… roll ‘em!
Dave explains the menu items to Tony
Items ordered at New Uptown Fountain included, yes, a SPAM Musubi, which Dave said Tony really enjoyed. They were also served the house special: SPAM Omelet over 2 scoops of rice, with curry poured over and topped with Kim Chee. Whoah!
Dave noted how professional and polite Tony was; actually almost “geekish” at first impression. But as soon as the camera was on, his bad boy persona came right out. He joked the entire time and even posed for pictures and signed autographs for folks. Very cool.
In Dave’s new blog, he mentions that Anthony also did the following while here:
• The north shore of Oahu for a barbecue with big wave surfers (cool!)
• Puka Dog (Kauai?)
• Ono Hawaiian Food (Oahu)
One thing they missed that really should have been covered was a segment on lunch wagons. Say from Tsukenjo’s and grind ‘em at Ala Moana Beach Park.
Dave and Tony share some Hot Monkey Love
I’m really looking forward to the finished product when it airs on the Travel Channel in 2008. Aside of that Paradise Cove Luau visit, hopefully as a whole it won’t be just another “touristy” travelogue, but a real-life look at hardcore “local style” Hawaii cuisine and lifestyle, as told through the eyes and stomach of a hardcore kinda’ guy. As a fan and regular ‘No Reservations’ viewer, I’m willing to bet it will be, how can I say?… bad *beeping* @ss!
For an absolutely brilliant, fully-detailed report of Anthony Bordain’s visit to New Uptown Fountain, check out Dave’s new blog, Choo On This!!!
Photos in this entry are courtesy of Dave Choo. Mahalo!
In our ongoing quest to find the ultimate lunch wagon plate lunch, this past Friday we decided to try out Ronnie’s Express, which is located at the park between Pfleuger Honda and the Chevrolet car dealership (formerly Honolulu Ford) on Ala Moana Blvd..
We arrived at 12:30 noon on we call in Hawaii, “Aloha Friday”. With that, like many local eateries around the islands, the featured cuisine is Hawaiian food. Here you can see the day’s menu as it ties in with this theme…
Well, as you can see, 12:30pm was a bit late for this wagon, as more than half of the items were already sold out. Bummers. I would’ve really liked to try that meat loaf or the fried chicken. In fact, none of us were particularly “ono” for Hawaiian food on this day, but that’s all there was so we gave it a shot.
Diner “E” ordered the (”Hawaiian Style”) Beef Stew…
He said it was just OK (as in average), flavor-wise, also noting that it tasted like it had been simmering too long in the pot, so everything was just a homogenous “mush”. You can kind of tell just by looking at it in the photo. And no wonder to that. His order was the last of what the last in the pot as the owner said, and after he ordered it, the gal asked him to kindly cross off that item on the menu board! So apparently we really did catch the tail-end of the lunch-hour rush here. He did like the Macaroni “Mac” Salad, which he complimented that it was creamy and perfectly seasoned.
Diner “A” ordered the Kalua Pig and Cabbage…
He also said it was just OK, with several encounters while chowing through the entree of pieces of Kalua Pig that tasted dried out and over-cooked. Again, likely attributed to having been in the pot or steam pan too long. He ate it all though, if that attests to anything good.
So without much else to choose, I ordered a Laulau and Chicken Long Rice “Combo” plate…
Since they both ordered Mac’ Salad, I opted for the steamed veggies, which I’m guessing were most likely the packages frozen stuff, and all the character of hospital grub.
The Laulau’s “Luau” leaves tasted like it was actually spinach leaves. I’m pretty sure that’s what it was. It also didn’t come with its own Ti Leaf wrapper, which has me thinking they probably have this in a bulk steam pan (not individually portioned) and dished out as shown. There were just a few chunks of pork in it, which certainly had a Laulau flavor to it, although this can’t even come close to the greatness of Young’s or Ono’s. Still, for a $6.50 “Hawaiian food” plate, I wasn’t expecting greatness.
The Chicken Long Rice was the best part and actually really, really ono. You could really taste the ginger and the chicken in the broth, and there were copious amounts of chicken chunks in it. Unlike some places you might go where it’s all long rice and no chicken. If I ever go back, I’d order that again.
As you can see, portions were generous on all our plates.
What’s often an “issue” with lunch wagons is that the food is never HOT (temperature-wise), as was the case here. Food was warm at best, eventually already cold by the time were halfway through the meal in our air conditioned office.
Well, at we tried the place. If they were located closer by our workplace, I’d certainly go back and try that meatloaf, fried chicken or whatever else they put on the menu for the day. I’d also go there earlier and beat the lunch hour rush before everything gets sold out!
According to the owner, they have THREE Ronnie’s Express Lunchwagons, and they also operate Byron’s Express Lunch Wagon near the airport, which has no affiliation with Byron’s Drive-In.
There’s another lunch wagon at the cruise ship pier down the street across Restaurant Row. Perhaps we’ll try there next.
Ronnie’s Express Lunch Wagon
Kaka’ako Park
Tasty Island Rating:
Average. (She Go)
Okazuya plate from Masa & Joyce: (left-right, front row to back) Okinawan Yakisoba Noodles, Teriyaki Fish Patty, Vegetable Tempura, Ume Musubi & Nishime (in the plastic container)
Continuing the Uchinanchu spirit from last week’s Okinawan Festival, today we decided to make a stop over in Kaneohe at Masa & Joyce Okazuya. A first for me, yet a frequent stop for my Uchinanchu friend, who’s order is shown above.
On the right side of the establishment as you enter is a glass refrigerator case with various poke, seafood and other pupu items. Head straight towards the front counter where the menu board is hanging and there under the glass case you’ll find the various trays of daily Okazuya items to pick from. This is “the gold”! All the other stuff on the menu looks ono, but we’re here today for Okazuya!
As is typical of many Okazuya shops, there aren’t any signs with descriptions or prices on each item, making it a little challenging to make your choices if you’re not a regular here. I arrived around 10:30am, thinking I’d beat the lunch hour rush. Which I thought I had done, as it was rather empty when I walked in, but before I knew it, there was a line building behind me that was already practically out the door! So I had to hurry and select items for two plates to go, which totaled $15 for both of them.
There’s also (limited) tables and seating if you prefer to dine in.
So the plate shown above was my friend’s order, and here’s my order…
Okazuya plate from Masa & Joyce: Okinawan Yakisoba Noodles, Vegetable Tempura, Ahi Tempura, Ahi Belly, Hot Dog Maki Sushi
So how is it?
The stir-fried Okinawan Yakisoba Noodles are a meal in itself, el dente, with generous slices of SPAM, carrots, white and green onions in it; the sum of its parts seasoned nicely in a shoyu-base that we can’t pinpoint, but works perfect. This the OTHER chow funn!
The Ahi Belly… OMG, this is like “buttah”. Being the fatty party of the tuna, this piece was super moist, very very flavorful, and gladly hardly had any bones in it. It had a light shoyu and sugar glaze on the seared exterior which gave it that signature “Okazuya style”. Highly recommended!
The Ahi Tempura has a rather thick and chewy, somewhat salty batter, which contrasted, yet complimented the tender ahi meat inside nicely. Here’s how that looks on the inside…
The Vegetable Tempura seemed to share the same thick, chewy and slightly salted batter as the Ahi version, except in this case being made up of carrots, onions, green onions and string beans.
Because of the batter, both these had character on their own, and didn’t need any kind of dipping sauce, as is usually the case with Japanese-style Tempura. Both good choices.
The Hot Dog Maki Sushi is such a no-brainer idea as far as “local food” is concerned, yet I don’t see this too often. This is a great alternative to the more familiar “Spam Musubi”. Here’s a cross section showing how it’s constructed…
Each bite: rice and hot dog, rice and hot dog, rice and hot dog. Life is complete!
That sums up my plate. My friend ordered the Teriyaki fish patty, which he gave me a sample of. OMG! That ROCKS! Order that on your next stop at Masa & Joyce. Trust me. I know I am. It’s not “fishy” at all. It taste nothing like the fish patty at Tanioka’s, which is excellent in its own right. It’s almost like hamburger-like, yet has something “Japanese” about it, and not fatty like a burger. I’d love the recipe for this.
He approved of the Nishime, which was the first time he’s ordered that from here since they didn’t have Kinpira (Gobo) today. While he says it doesn’t beat Ige’s, it was ono.
Other items included Okinawan Sweet Potato patties, various other fish items, Okinawan Long Rice, Teriyaki Fish Meatballs (same like the fishcake patty, but in different form), Aburage, Spam Sushi, Fried Tofu, and many other dishes just I can’t remember or identify.
Besides Okazuya, they also have a regular menu to order from, including a basic breakfast and soups such as Ox Tail, Ju Shi Me (Okinawan Rice Soup) and Okinawan Soba (like Saimin). There’s also plate lunches, bento lunches and Hawaiian Food, including all the favorites.
The Okazuya offerings are located in that glass case under this counter. “Da’ Gold”!
Now that I’ve sampled their Okazuya, which is on par with the best the island has to offer, next time around, I’m gonna’ go for one of the Hawaiian plates and see how M&J stacks up with Young’s Fish Market and Ono Hawaiian Food.
If you’re ever in the Kaneohe area and looking for Japanese, Okinawan, Hawaiian and overall local ‘kine grindz all in one stop, check Masa & Joyce out. Buggah stay winnahz, ono and oishii all at da’ same time! Go check ‘em now go!
Masa & Joyce Okazuya
Hawaiian & Japanese Foods
Sashimi - Poke - Bento - Etc.
45-582 Kamehameha Hwy.
Tel: (80 
235-6129
Fax: (80 235-0992
Tasty Island rating:
Winnahz!
*Masa & Joyce Okazuya is located across Windward City Shopping Center (Foodland and First Hawaiian Bank). They’re in a small business plaza complex on the corner of Kamehameha Hwy. and Luluku Rd. (mauka side), and are also neighbors with Kin Wah Chop Suey, another popular place!…
Everyone, please enjoy a virtual birthday Luau plate!
I just realized that The Tasty Island just made 1 year on June 8th. With that, in true Hawaiian fashion, we’re throwing a “baby” luau! A tradition that most families in Hawaii do on their child’s first birthday.
On that Luau plate above, from top left to bottom right is Squid Luau, Lomi Salmon, Poi, Big Island Smoked Pork, Kalua Pig, a small portion of a a Laulau, Chicken Long Rice, Okinawan Sweet Potato, Taro and a slice of Pineapple. All that’s missing is the Opihi, Raw Crab, Pipikaula Haupia and Kulolo.
I just want to send out a BIG, BIG MAHALO to everyone who’s visited, and especially those who have left so many kind comments. Lots of you have blogs of your own that I’m due to visit and reciprocate the gesture. It’s really hard to make time even to maintain this blog, but I’ll continue to share the aloha of great food, hopefully for many years to come.
Happy Birthday Tasty Island!
Big Island Smoked Pork, served with a bowl of Poi… Broke Da’ Mout’!
Big Island Smoked Pork, also casually called “smoked meat” is a family tradition that goes back to generations of wild pig hunters and Paniolo ranchers on the island of Hawaii. It’s probably done a similar way on most other Hawaiian islands, and everyone has their own secret flavoring or method to make it their own.
Presented here by yours truly is the basic way to make smoked pork “Big Island style”.
Enjoy!
Big Island Smoked Pork (smoked meat)
The meat:
- Pork Butt, 5 lbs. or more, preferably boneless (easier to cut into steaks)
- Hawaiian Salt (rock salt)
The marinade*:
- Shoyu (use your favorite brand), 3 cups
- Sugar, 1-2 cups
- Fresh Ginger, 1 large finger
- Fresh Garlic, 5 large cloves, chopped
- Hawaiian Chili Pepper, 3 pieces
Combine all the marinade ingredients in a pot on the stove heated to medium. Add the sugar gradually and adjust to how sweet you want it. Make the shoyu/sugar ratio between 1:1 and 2:1 - the latter being less sweet. Up to you. You can also adjust the Chili Pepper heat to your own liking too. Again use your taste buds for best judgement! After the marinade ingredients are well incorporated and you’re happy with the flavor, put it in the refrigerator to cool at least to cool.
*In this demo I substituted the Shoyu and Sugar with a premixed bottle of Aloha Teriyaki Mango and Pineapple sauce, which has a nice shoyu-sugar balance right out of the bottle. All I added to it was the ginger, garlic and chili pepper. Never needed to heat it on the stove since the sugar was already incorporated.
Marinade base: Aloha Shoyu
Marinade flavor components (clockwise from bottom left): Hawaiian Salt, Ginger, Hawaiian Chili Pepper (very hot!), Sugar (Hawaiian Cane variety shown) and Garlic
I found this bottle of Mango Pineapple Teriyaki Glaze on clearance at Costco for a song ($1.97/half-gallon)! So I substituted the marinade foundation using this. So easy!
Prepare the pork butt…
5 lbs. of boneless Pork Butt well marbelized with fat (for flavor of course!)
Safety first! Remember to always wash your hands, cutting board and utensils thoroughly after handling pork. And don’t cut yourself, just the pork!
Cut the pork butt into “steaks” approximately 3/4″ to 1″ thick. There’s no rhyme or reason, but don’t make them too thin, or the finished pieces could end up dry. Here’s that same piece after the knife…
Boneless Pork Butt cut into steaks
While they’re spread out on the cutting board, sprinkle each piece lightly with Hawaiian Salt and lomi (massage) the salt into the all sides of the meat. This will add a burst of flavor to the finished product and also help the brining process. Be careful not to overdo it.
Place the cut up and salted pork butt into a pan deep enough to marinade them in (or you can put them in Ziploc bags if you prefer)…
The shoyu/sugar/ginger/garlic/chili pepper marinade begins to impart their ono flavor!
Remove the cooled shoyu-based marinade from the refrigerator and pour it over the pork then toss to coat thoroughly. You can also lomi the marinade into the pork. Cover the pan with foil or plastic wrap (or zip up the bag) and place the marinaded pork butt into the refrigerator and and let it soak overnight or up to 24 hours. Perhaps you can let it marinade longer, but this is the longest I’ve done it.
Let’s get smokin’!
Traditionally, many big island folks have a “smoke house” that’s built specifically for this duty. Others have consumer brand smokers such as the Weber Smokey Mountain “WSM” model. Well, I’m just a casual smokin’ hobbiest, so what I have here is my method using an off the shelf Weber 22-1/2″ model Kettle Barbecue grill. Who woulda’ thought?!
The tools and fuel of this trade:
- Large, charcoal burning barbecue grill with a cover (in this case the Weber Classic 22″ kettle model)
- Smoking wood: Kiawe branches/logs and/or; Mesquite and/or: Guava branches/logs
- Charcoal briquettes (at least 5 lbs. worth to be safe)
- Lighter fluid or a chimney starter and newspaper (firestarter equipment
- A lighter or matches
- Small disposable foil pan for water
- 9″x13″ disposable foil service pan used to make modifications (see following instructions)
- Water
Because this is a low temperature smoking process of around 200 degrees F., you need to create a heat shield in the grill to protect the meat from burning or overcooking. Here’s how!
First you take an aluminum disposable pan and cut the corner walls so you can shape it into a “shield”…
Then you set up the grill for smoking like this…
In the photo above, about 10 briquettes of charcoal are placed on one side of the grill. Then “heat shield” pan is bent into a position over the coals at an angle to shield the charcoal flame-up area as shown. It’s held in place by the weight of the water-filled pan placed on one of the “shield pan’s” flap at the center. This looks strange, but’s it’s very effective at keeping the heat away from the meat and maximizing the smoking space in the grill. If this looks like too much extra set-up work for you, just go buy a smoker, but this does indeed work!
Now you’ll start the briquettes using the lighter fluid. Once they’re ashed over, place the cooking grate on the grill, and begin layout out the marinaded pork on the grate like this…
Notice how the aluminum heat shield below the opening of the grate comes right to up to that point, maximizing the effective smoking capacity inside the grill
Make sure to positions the cooking grate where the opening is over the charcoal, so you can add smoking wood without having to remove the grate every time. This will make life much easier here!
Once you have all your raw, marinaded (brined) pork spread out on the grill surface, you can add your smoking wood to the charcoal pyre through the opening as shown above. The initial wood I’m using here is Mesquite wood chips that have been pre-soaked in water.
As soon as the wet mesquite are added, it begins to smoke…
What else to do? COVER IT!…
Yes, cover it and set the vents underneath the fire and on the lid to full open position. You want as much air circulation as possible.
What do you do now? Go grab a cold beverage and let’s talk a little about smoking woods!
In Hawaii, three types of smoking woods are typically mentioned: Kiawe (same family as Mesquite, and the most popular), Guava (yes from the fruit tree’s namesake) and Lychee.
Here I have three varieties I’ve used for this particular smoking session..
Top to bottom: Kiawe, Guava and Mesquite (chips, pre-soaked in water)
The Kiawe shown above are smaller pieces that I prefer using for this duty, as they’re easier to add through that small opening in the grill grate. All these woods are very dense and fairly difficult to cut in comparison to other woods, whether you’re using an axe, handsaw or chainsaw. They’ll give you and your saw blade a workout!
The Kiawe - especially the large pieces - have the longest burn time of the three here. Because the Mesquite is store-bought, they’re already very dry and need the water soak in order to give off smoke. The Guava and Kiawe, found right in our backyard and/or given to us by relatives, still had residual moisture and therefore smoked naturally without the need for a water soak. But you could do that if necessary.
Part of the fun (yes it’s fun!) of smoking meat is the gathering of family and friends while the process goes on, and everyone anticipating the finished result. Also, something primal about tending to a smoking fire with meat on it is just, well, so satisfying and relaxing!
Back to business now! This process takes a total of 4 hours at a temperature of approximately 200 - 220 degrees F. Here I’ve used a regular old meat thermometer to read the temperature of the “smoking” chamber inside the grill…
Whenever you add more “fuel” (the smoking wood and/or charcoal), the reading will jump over 220, but then it will drop down to around there. That’s fine. Keep a watch on the smoke coming out the top vent(s). When there is absolutely no smoke escaping, it’s time to add more smoking wood. Uncover it and simply place more of either variety shown previously through the opening in the cooking grate. If the fire seems to be weak (burning embers are dying), add a few charcoal briquettes, along with the smoking wood. This will help maintain the pyre. As soon as you see it smoking again, cover it!
After 2 hours of smoking time, it will look like this…
Brush with reserve marinade
Although not necessary, at this point you may brush them with some of the reserve marinade for additional moisture and flavor. What the heck, I did.
Keep it covered and maintain a lighter smoke towards the last 2 hours of the smoking time. When it’s done, they’ll look like this!…
All pau!
Notice how the pieces closer to the fire formed a darker crust, but that’s O.K., as these pieces are thicker than the pieces surrounding it. It’s ALL GOOD!
A close-up of finished pieces…
Remove and place in a pan…
Notice (above) the grill marks from the underside of the pork, and a golden-brown caramelized finish from the sugar and shoyu marinade.
Let it cool, then you’re ready for service, and/or you can store it away in Zip Loc bags (or even better in Seal-a-Meal bags) and store in the refrigerator or freezer for a future dining event…
Be sure to mark the name and date. This stuff is considered “gold” in the freezer!
These are actually not fully cooked yet. Similar to bacon, you need to pan fry it before you serve it. In the case of Big Island Smoked Pork, the best way to to it is to fry them until the edges are “papa’a”, or slightly burnt at the edges. That’s the best!
Slice into bite size pieces like this…
Notice the pink color inside and glazed edges. Perfect! All they need now is a quick pan fry!
Place a frying pan on the stove on medium-high heat. No is oil necessary, since the fat from the pork will melt and create its own. Add the sliced smoked pork…
All that oil came from the natural fat in the pork… so bad, yet so good!
Keep a close eye, as the sugar will caramelize and burn quickly, flip them as soon as they begin to crisp on the edges like this…
When they look like this on both sides, remove them immediately onto a paper towel to drain the excess oil. If you’re doing batches (most likely), keep draining the excess oil fat from the pan into a heat-safe container and discard properly.
My favorite accompaniment with Big Island style Smoked Pork is POI! The salty rich flavor and heat of the meat, followed by a chaser of the smooth texture, cool temperature and mild flavor of the poi is as perfect as it gets. But you can just as well serve them as a pupu (appetizer) just by itself. Another good accompaniment are sliced raw Maui Onions. Stir fry perhaps? Or you could get creative and use it as a substitute for bacon in recipes that call for that.
The wafting smell of smoked pork while they’re being fried in the kitchen will have everyone running in asking, “what is that? I want some!”. Before you know it, all your Big Island Style Smoked Pork will be wiped out, so make plenty! Trust me.. this stuff goes fast!
Only when the internet has “smell-o-vision” will you fully be able to grasp how good this local delicacy really is. The closest thing to it is bacon. Go fry some and tell me that doesn’t smell awesome? Of course it does! Well this BLOWS bacon out the door and takes smoked pork to another level. While it’s not exactly healthy due to the high sodium and fat, on occasion and in moderation, it’s one of the tastiest of indulgences that you’ll ever experience.
**In Memory of Uncle Jack**
McDonald’s, like many other international restaurant chains, are known to modify and make additions to their menu to cater to the demographic of the various regions they’re located. Hawaii is no exception with unique offerings such as McTeri Burgers, Saimin, Portuguese Sausage, Eggs and Rice breakfasts, and even experimenting with McD’s own version of the “plate lunch”.
Recently made available for a limited time at participating Hawaii restaurants is their new Haupia Pie…
Similar to their familiar Apple Pie, this item uses the same crust and turnover shape, except with this, it has a filling intended to (loosely) replicate the traditional Haupia dessert offered at a Hawaiian Luau.
Upon first bite, you ‘ll notice the light, golden crispy texture and mild salty flavor of the crust compliments the sweet, creamy coconut-flavored filling quite nicely. Others who tried it while it was piping hot claimed the filling was a bit runny, but when I tried it, it had already cooled below scorch-level, so the filling had a chance to congeal a bit and “tighten up”. The coconut flavor is pronounced and fairly convincing of being “real”. Whether they use actual coconut milk or if it’s some chemical concoction made of extracts, I don’t know.
At $1.09 each, it’s certainly worth a try and pretty darned “coco’nutty” good.
According to the dates on the bottom right of the sign, this item is effective from March 12 to May 7, 2007.
The Haupia Pie looks to be an offspring, not only of the Apple Pie, but of their previous limited offering, the Taro Pie…
McDonald’s Taro Pie
This made its debut in Hawaii back in 2005, and was said to have actually been a spin-off from a Sweet Taro Pie item that an executive discovered on the menu while visiting a McDonald’s franchise in China.
Shown above are two samples I bought to try. Similar to the Haupia Pie, it has a piping hot, sweet and creamy filling, except in this case it has small (and farely sparse) chunks of white taro in it. The filling itself looks to have been colored artificially purple to more closely resemble the Hawaiian Taro. While I won’t say this tasted like a “Poi Turnover”, the taro flavor was suttle yet still pronounced enough to be identifyable.
Personally I’m not too fond of sweetened taro, so I’d say the Haupia Pie was my favorite of the two. And while exciting and exotic these offerings inspire, the traditional Apple Pie is still my overall favorite, as I think the chunky soft apples and spicey cinnamon has more character than any of these two offerings.
Still, kudos to McDonald’s of Hawaii for trying new concepts. Any chance we’ll see a “McSpam Musubi” next?
Aina Haina McDonald’s, the first location to open in Hawaii in 1968. Here it is as at stands today.
You can make Kalua Pig either the traditional way in an Imu (underground oven) or the easier faux method using liquid smoke in a conventional oven. Well leave the hard labor and the liquid smoke behind this time, as I’ll show you how to make Kalua Pig using a barbecue grill!
The natural smoked flavor from the Kiawe (or mesquite) is unbeatable, and it’s relatively easy to do, only requiring a few simple steps, time and some TLC. If you like barbecuing (like me), this should be a fun and rewarding project!
Tender, moist and smokey Kiawe-roasted Kalua Pig… Ono!
What you will need for the fire:
- A large coal-burning barbecue grill that has a cover (in this case, I’m using the classic 22″ Weber Kettle Classic)
- Kiawe Wood Logs (if you don’t have this, use mesquite wood chips found at most grocery and hardware stores)
- Charcoal
- Disposable foil pan
- Lighter fluid
- Newspaper (to start burning coals)
What you will need for the pig:
- Pork butt (bone-in with plenty of fat is preferable for better flavor), in this demo, I’m using a 5 pound cut.
- Hawaiian rock salt
- Ti leaves (prepared by washing thoroughly and stems cut off), enough to completely wrap the pork butt(s)
- 18″ width heavy-duty aluminum foil
First, prepare the pig…
Begin by laying a large sheet of foil on the work surface. Then layer the Ti Leaves on the foil as shown above. Place the pork butt on the Ti Leaves, then sprinkle Hawaiian Salt on all surfaces of the Pork Butt. Enough just that it’s evenly, but not heavily covered (don’t over salt it!). If you want, you can lomi (massage) it in. Make sure the fat-side is up when wrapping it (as shown).
To wrap it all up, first gather up the Ti Leaves and wrap it over the pig, leaf by leaf, then hold them together with one hand, while with your other hand, bring up the foil to form a “packet”, which will look like this…
One thing critical in how you wrap it is that you provide a sealed “bottom” to retain all the flavorful juices from the pork. If there’s a leak on the bottom, the juices will drip off and your pig may turn out dry. So keep that in mind.
Finally, using a sharp knife, poke holes on the TOP SIDE of the packet to allow the smoke (flavoring!) in. Poke all the way through until it penetrates the meat. I’ve made 8 holes here.
Repeat this process for however many pork butts you plan on cooking. In this demonstration, I only made one. I’d say the 22″ Weber I used could fit about 4 total.
Put wrapped up pork butts in refrigerator and prepare the fire…
Before you begin, remember to WORK SAFELY. Just cook the pig. Not yourself or your house!
Build the fire by laying a (small) bed of 10 charcoal briquettes on one side of the bottom grate, with the Kiawe log sitting on top of it. Drizzle the coals and kiawe with enough lighter fluid for a light soak, then get the fire started with a crumpled newspaper on the side.
Here are several pieces of dried out Kiawe wood logs (hana hou photo added 3.13.07)…
The shorter dark ones on the left came from a more mature tree and are much more DENSE, hence they burn much longer. They’re a struggle to cut, even with a chainsaw; almost like cutting a metal pipe.
If you’re using Mesquite chips, use more coal (about 25 briquettes) and add the chips only when you’re ready to cook. Pre-soak the chips in water (for smoking).
When the lighter fluid has fully burned off, the coals are almost ashed over (white) and the Kiawe is burning consistently (usually takes about 30 minutes), it’s ready for the pig…
Place a foil pan filled with water next to the fire. This will create some steam in the chamber that will help keep the pig moist. Place the cooking grate on the grill then place the wrapped pig on it. In this case, the fire was REALLY HOT, so I kept the pig on the opposite end. This is INDIRECT cooking, where you’re only using the fire as heat source. DO NOT place the pig near the flame up area (shown on the left side).
If using Mesquite chips, this is the time to sprinkle them over the burning coals. It will immediately begin smoking.
Cover the grill.
Notice the billowing Kiawe smoke!
With the heat source on one side and the cover on, you’re basically turning your grill into an outdoor oven. Albeit, one with all that flavor-enhancing Kiawe smoke!
Set all the vents open, underneath and on the lid. Let the “Kalua’ing” begin! It takes about 6 hours for the pork to fully cook and reach fork-tender, fall-apart consistency. Because of this long duration, you’ll need to feed more Kiawe and Charcoal to the existing burning coals every hour or so. The charcoal briquettes can be slipped through the side opening of the grate, but you’ll need to remove the grate when adding the larger Kiawe log. You want to keep the heat inside the grill (not the meat) maintained between 250 to 325 degrees maximum. If in doubt, use a BBQ temperature gauge. I use the “hand-testing” technique, as I’ve done this many times already.
About 5 hours into the cooking time, it looks like this…
As you see, I’ve just fed more charcoal and a new chunk of Kiawe. The existing burning embers will eventually start to burn the new batch. The foil wrapper has taken on a bronzed color from the heat and billowing smoke created by the Kiawe wood (or Mesquite Chips if you use that). That new chunk of Kiawe will burn long enough for the final 2 hours of cooking it needs.
Remember to keep the grill COVERED throughout the cooking process (even though it’s tempting to look!). This is how you maintain and keep a stable cooking temperature. Only uncover it when you need to add more coal and/or Kiawe or Mesquite.
After approximately 7 hours, it should be done. Check it by opening the foil slightly and taking a fork to it, try to “pull” the pork. If it shreads easily, it’s done! Remove the pork butt(s) from the grill, bring into kitchen and prepare to shred the meat. Here it is just unwrapped. Yum!….
IMPORTANT! Before you open the foil, poke a whole on the bottom of the packet and drain the precious liquid into a clean transfer pan that you will use to shred the pig in. Then set the packet down, open the foil and Ti leaves and remove the cooked pork INTACT and place in transfer pan with cooking juices…
Discard foil and Ti leaves.
Using two forks, shred the Kalua Pig (that’s what it is now!) in the pan while it’s still hot. Taste test for saltiness. Adjust with more if necessary. After several times, you’ll get the hang of how much salt to use at the prep’ stage. Remember, you can always add, but you can’t subtract.
The finished result will look like this…
After shredding, that (originally) 5 lb. pork butt filled this entire 9″x11″x2″ deep pan… that’s alot of Kalua Pig!
That’s it. All pau cook. Now time to kaukau!
Notice how moist it looks. This is why you need to retain those cooking juices, so you can mix it with the Kalua Pig. Whinnahz.
This might be a good time to bust out that Squid Luau and Poi!…
If done properly, you can get “almost as good as the Imu” results in the oven thanks to the liquid smoke. Yet this barbecue grill method tastes that much closer to the Imu thanks to the natural smoke, without nearly as much work.
Hana hou photo added 3.13.07…
A full pan of about 13 lbs of Kalua Pig made from two very large pork butts. Next to it is a fresh bowl of 3 lbs. of Taro Brand Poi, which currently costs 11.99/bag at Costco. Ouch. The pork butt was on sale at Foodland for $1.49/lb. Cheap! Most of that pan will be bagged and frozen for a luau we’ll be throwing for a family visitor from the mainland a week from now.
Note that it took longer than 6 hours to cook those larger pork butts (about 8 lbs. each). Taking about 10 hours total and using more coals and Kiawe.
On a local message board I frequent, we recently had a debate on which type of cephalopod was most commonly used to make Squid Luau: Squid (a.k.a. Calamari) or Octopus (a.k.a. Tako)? In an effort to dispel the mystery, I went ahead and experimented making BOTH variations for a side-by-side comparison. Here’s the method and results!
The ingredients…
Top to bottom: Luau Leaves, Coconut Milk, Octopus (Madako Tako - fully cooked - imported from Japan), Squid (Argentine Calamari - imported from New Zealand)
and here’s the finished sample dishes…
Top to bottom: Octopus “Tako” Luau, Squid Luau, “Surf ‘N’ Turf” Squid/Octopus/Chicken Luau (notice all three? Wow!). Accompanied with a bowl of Poi (a must!).
Let me start by pointing out that Squid Luau isn’t going to rate high for visual presentation, but don’t let that discourage you from trying it. It’s such a unique and (IMO) really ONO, top-priority Hawaiian Luau dish! If you ever attend a luau and squid or chicken luau isn’t offered, then it really would be an incomplete spread; same for poi. These just have to be there!
In the top photo, the tako has a noticeably red color contrast, with distinguishable tentacle suction cups (texture!), while the squid (2nd BLURRY ackk! photo) looks like a simple white, square piece of “meat” (probably a piece from the head part).
The third photo is a combination of Octopus, Squid and Chicken. Wow!
In all three samples, the coconut milk (which I’m generous with because I like the flavor) quickly settled in the bowl. Not to fret, as a quick mix before taking a scoop incorporates it back in with the Luau leaves immediately.
So my sister Keanu and niece Kamaile (fresh off the plane from Missouri) were happy to be judges in da’ “Squid Luau Challenge”.
The verdict? Overall, all three dishes had a thumbs up of approval. But if they had to choose, the octopus was favored over squid. They both (and also myself) favored the “meatier” flavor and texture of the Octopus (Tako), which they came to their own conclusion over. They both said the squid had a slightly more “fishy” flavor, but they still liked it. This could be because the squid - unlike the Tako - wasn’t precooked, so the cooking process added that element from the juices in the pot.
Being MO “landlubbers”, they of course favored the chicken over our cephalopod mates, picking that out as their favorite in the third hybrid squid/octopus/chicken luau dish. The chicken certainly helped mask the mild “fishyness” the squid imparted. I must say, the combination of all three was MY favorite! After letting that one simmer for over an hour, the flavors and textures of the squid, tako and chicken was certainly unique and quite enjoyable. Especially with the poi.
As I expected, the dominant flavor here was the Luau leaves and coconut milk (which I happen to really like). That by itself could probably do quite well. The squid vs. octopus difference was a rather subtle and overall non-defining factor. The chicken, as expected, took it in another direction. The major factor between the squid and octopus is price, which you’ll see below.
Now if we only had Lomi Salmon, Poke, Lau Lau and Kalua Pig to go along with da’ Squid Luau and poi!
———————————————–
Here’s how my “Squid” Luau was prepared (very easy!):
Removed stems from rinsed luau leaves, then boiled them in salted water for 1-1/2 hours. This breaks down the calcium oxalate crystals on the taro leaves, which can cause irritation. Drained well, rinsed, then squeezed out water.
(In separate pots) sauteed onions in butter, then added squid/octopus/chicken until cooked/infused. Added prepared (cooked-down) luau leaves to pot, coconut milk, Hawaiian salt and a little sugar (which balances flavor). Simmered for 1 hour together, stirring frequently to combine flavors. The 1 hour simmering time helps tenderize the squid and tako, reducing their “rubberiness”.
Price Breakdown (all ingredients bought at Don Quijote (Daiei):
1 lb. Squid - $2.29/lb.
1 lb. Octopus - $12.99/lb.
1 lb. Luau Leaves (fresh, uncooked) - $1.99/lb. (3 lbs. purchased total)
15 oz. can coconut milk - 99 cents (3 cans purchased total)
1 round onion - 79 cents/lb.
Butter & Hawaiian Salt - I stay get already
The results of a poll survey in that message board discussion are currently 12 votes for Octopus and 6 for Squid. Being that Octopus (tako) can be caught right off Hawaii’s shores (usually speared in shallow reef pukas), this is likely what the dish originated from. Squid (calimari) is a modern, imported item that is MUCH cheaper.
Regardless of which one is used, it will always be called SQUID LUAU.
Outback Steakhouse is growing, with 4 locations now on Oahu. But enough about steaks, what I’m really talking about here is what’s growing out in the backyard!
Mom’s place in Hawaii Kai has an interesting variety of fruits and herbs which (for the most part) are certainly put to use in our kitchen.
Hawaiian Chili Pepper tree
Hawaiian Chili Peppers are probably very high on the Scovel Scale for heat. A raw bite into one of these little demons will certainly sending you running for the water fountain, or possibly the emergency room. It’s commonly used in Hawaii to make Chili Pepper Water, a liquid condiment that you pour on food, similar to how you’d use Tobasco sauce. It’s also used to make Pepper Jelly, which is really ono on Saloon Pilot Crackers. Also commonly used (very sparingly) in poke and in my late uncle’s smoked meat marinade. The young ones are green, turning to yellow than “ripe” when they’re a bright reddish-orange. They keep for a long time in the refrigerator and can also be frozen for later use.
Meyer Lemon
Meyer Lemon is said to originate from China, with a cross in flavor between a lemon and mandarine orange. It’s a suitable substitute in most recipes that call for regular lemon. It has a sort of yellow-orange color when fully mature. Look at the rather beautiful flower this decorative fruit tree also bares.
Calamansi
Calamansi is a citrus fruit that originally came from the Philippines. It looks like a small lime when ripe, growing no larger than a golf ball, though usually a bit smaller than that. It’s very tart with a sort of combined lemon-lime flavor.
Calamansi is great for flavoring seafood dishes and also squeezed over Pancit Filipino noodles. It also a good flavor enhancer in mixed drinks such as Vodka Tonic. Aloha Maid, a Hawaii juice manufacter sells ready-to-serve sweetened Calamansi Juice in cans.
Breadfruit, a.k.a. Ulu
Breadfruit, also called ‘Ulu in Hawaiian is a staple food throughout the pacific islands - most notably Samoa. It’s very starchy and usually baked before eaten. My cousin loves it simply like that with some margarine on it. We’re not really into it and end up giving our tree’s harvest to family and friends.
Star Fruit
Star Fruit has such a unique flavor and texture. Just as that link suggested, it’s sort of like a combination of a pear, apple and grape. The edible skin has a waxy texture to it. They can be very tart when not fully ripe, with some of that tartness evident even at its ripe stage, though very sweet and “fruity” as well.
Rosemary
Rosemary has a sort of pine-like flavor and fragrant aroma that compliments beef and lamb dishes perfectly. In fact, a leg or rack of lamb roast without it would almost be a sin! I also like to chop it and sprinkle on baked Yukon Gold Potatoes drizzled with Olive Oil, Salt and Pepper.
Asian Flat Leaf Chives
Chives are part of the onion family and are basically like a miniature scallion. This variety has a flat leaf profile, unlike the tubular profile of standard chives. These have a more “earthy” than “oniony” flavor. I most often use them chopped fine and put over a fully-loaded baked potato… one of my favorite comfort foods! Sometimes I’ll use them full length as a garnish for presentation when we entertain guests.
Bananas in early growth stage
Hawaiian Ti plant
The Hawaiian Ti plant or Ki is something many of us Kama’aina take for granted because of its abundance in the islands. From what I understand, these are hard to come by in the mainland. My sister in Missouri keeps Ti leaves rolled up in Ziploc bags in the freezer. Some recipes I’ve read say Banana Leaf is an adequate substitution, but I hear it imparts a slightly different flavor. Ti leaves are an absolute requirement to properly flavored dishes such as Laulau and Kalua Pig. Ki was highly regarded and considered sacred by the ancient Hawaiians.
A red-eyed ladybug strolls upon 2 kumquats
This rather cool macro shot (click the photo to view it full size) captures a a ladybug lazily resting on this Kumquat tree branch. She (aren’t all ladybugs “she”? lol) has silvery-blue dots on her black body and little red eyes. This bug’s actual size is no larger than 2 grains of rice. The diameter of those Kumquats are about 1″.
The Kumquat is another fruit originally from China. They ripen to a bright orange color and can be eaten with the skin on. It’s sweet on the outside and rind, but the inside is very tart and not desirable to eat. They’re OK, but not my favorite.
All these photos were taken by me yesterday, Sunday, October 22, 2006, which gives you an idea of what’s growing in Hawaii Kai’s climate during this time of year. Of noticeable absence are our White Pirie and Shibata Mango, which of course is out of season right now. Also, our Basil and Mint herbs were in a new growth cycle and not worth photographing.
Next time I’ll share photos of the beautiful flowers we’ve got growing Outback.. I mean.. out back! Hey, pass me the A-1 Steak Sauce.
Tasty Island Rating
Not rated.
Yes, you heard right. I’m spreading the word about this incredibly creative and unusual recipe Sonia shared today on her food blog. Who would have thought of combining Poi with Shoyu, Goat Cheese and Oranges? Sonia did just that and claims it’s really ono!
O.K. Sonia, I believe you, and now I must add this to my growing list of to-do recipes, along with several recent ones Lindy posted. Mahalo to all the bloggers out there sharing their knowledge of good food!
I commented to Sonia about how my grandmother used to make us Hot Milk with Poi. The Poi has to be really, really fresh. Heat milk on stove then FLOAT the milk over the poi in a bowl. Donʻt mix it together. Scoop some of the milk with the poi in your spoon and slurp it down. Sounds gross, but itʻs really ono! Also helps stabilize the digestive system and relieve tummy aches.
Now Orange Shells Filled with Poi. That is wild. She also posted a really nice photo of the finished dish. You gottaʻ see it to believe it! I still donʻt believe it. lol
Kiawe Grill in Kalihi (1311 N. King St.)
Today was my first ever visit to Kiawe Grill in Kalihi. This hole-in-the-wall has received rave reviews over their Kiawe-grilled burgers and interesting menu selection which includes exotic meats such as Buffalo and Ostrich. What separates them from everyone else the most is their live, Kiawe-burning grill. We’re not talking charcoal with little pieces of wood in the pit… we’re talking solid Kiawe flame-dancing LOGS. It’s a vintage grill made of solid steel with a thick iron cooking grate and wood-burning pit below. Next time I go, if the owner is there, I’ll ask to get a picture of it.
Last week my buddies went there and this is what they ordered…
Kiawe Grill Pulehu Teri Burger Steak (small) -$5.95
Small plates allow you to pick and choose any choice of vegetables up to 12 oz. in weight.
Korean BBQ Beef (regular) on rice with 4 choice vegetables - $7.25
Regular plates allow you to select and serve your own vegetables up to 1 lb. Wow!
Self-serve Korean vegetable station
The vegetable station is located in front, kept in an open-access refrigerator. There’s a scale above to weigh your selection. Up to 12 oz. for small plates and 16 oz. for regular. That’s ALOT of veggies! Their Kim Chee and Korean-style marinated shoyu potatoes are awesome!
The BBQ Beef shown above is one of the best I’ve ever tasted. My friend gave me a few samples. So tender and that smokey, grilled flavor.. broke da’ mout!
My other buddy also really enjoyed his Teri Burger plate. Also very smokey, Kiawe-grilled flavor.. a guaranteed trademark taste you’ll experience at this place. Love it.
It was so good, they wanted to return again today and I went with them. This is what I ordered..
Cheeseburger Deluxe 8 oz. - $4.95
The cheeseburger deluxe is made from a hand-made 8 oz. patty, grilled to medium and topped with cheese (on the bottom side), relish (instead of pickle), ketchup and mustard, onion, lettuce and tomato, with a spread of mayo’ inside the nicely crusted, soft bun. Next time I’ll have them omit the relish and ketchup and mustard. That was only thing I didn’t care for.
As a whole, the burger was flavorful, juicy and so big, I only could finish half of it along with the steak-cut fries I ordered with it (to follow). I tell you, when they say Kiawe Grill, that’s not just a name. Even the burger had a recognizable smokey flavor. The only thing that would have made more perfect were if I had been on a beach to enjoy eating it! Supah ono.
Steak-cut Fries - $2.15
Now THIS is what you call fries. Thick, GBD. They were a little “stiff” on the outside, but still really ono. The portion is very generous for just $2 bucks.
My buddies thoroughly enjoyed these items today…
Mini Bento (BBQ Chicken, Beef, Fish, Mandoo & Spam) - $4.95
BBQ Pork (small) - $6.25
The menu board looks like something that came off the wall at Duke’s in Waikiki..
Nicely engraved Koa-looking (or is real?) wood. This is just the burger section. It’s actually 3x’s wider than this.
Kiawe Grill’s Kalihi location is located at 1311 N. King st., next door to Diners, just before the post office near Farrington High School. Their a few doors down from several other restaurants in a small air conditioned space with a few tables for dining in.
I want to go back and try some of the exotic stuff like the pulehu Kobe Beef, Buffalo, Venison and Ostrich patties.
I’ve now added K.G. to my list of “preferred destination” lunch hour restaurants. Highly recommended!
Kiawe Grill
Kalihi
841-5577
1311 N. King St.
Moili’ili
955-5500
2334 S. King St.
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