Aloha kitchen : recipes from Hawai'i /

Enhanced descriptions from Syndetics:

From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time- Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

IACP AWARD FINALIST . NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL

In AlohaKitchen , Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduceslocal Hawaiʻi staples like saimin, loco moco, shave ice, andshoyu chicken, tracing their geographic origin and history on the islands. As a Maui native,Kysar's roots inform deep insights on Hawaiʻi's multiethnic culture and food history. In AlohaKitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine.With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

Table of contents provided by Syndetics

• Aloha (p. 1)
• Regions of Influence (p. 12)
• Anatomy of a Plate Lunch (p. 20)
• The Basics (p. 24)
• Appetizers (Pupu) (p. 37)
• Shoyu 'Ahi Poke (p. 38)
• Fried Wontons (p. 41)
• Maki Sushi (p. 42)
• Mandoo (p. 47)
• Lumpia (p. 48)
• Cone Sushi (p. 51)
• Sides (p. 53)
• Mac Salad (p. 55)
• Chicken Long Rice (p. 56)
• Lomi Salmon (p. 59)
• Pohole Fern Salad (p. 62)
• Poi (p. 65)
• Pickled Onion (p. 67)
• Namasu (p. 68)
• Takuan (p. 69)
• Kim Chee (p. 70)
• Portuguese Sausage Patties (p. 73)
• Cornbread (p. 74)
• Pork (Pua'a) (p. 77)
• Pork Laulau (p. 78)
• Kalua Pig (p. 83)
• Char Siu Pork (p. 86)
• Spam Fried Rice (p. 89)
• Soy-Glazed Spam Musubi (p. 90)
• Pork Vinha d'Alhos (p. 93)
• Pork and Peas (p. 94)
• Portuguese Bean Soup (p. 97)
• Chicken (MOA) (p. 99)
• Mochiko Chicken (p. 100)
• Shoyu Chicken (p. 103)
• Chicken Jook (p. 104)
• Chicken Adobo (p. 107)
• Local-Style BBQ Chicken (p. 108)
• Chicken Katsu (p. 111)
• Beef (PIPI) (p. 113)
• Loco Moco (p. 115)
• Oxtail Soup (p. 116)
• Teriyaki Beef Sticks (p. 119)
• Maui-Style Kalbi Short Ribs (p. 120)
• Meat Jun (p. 123)
• Beef Curry (p. 124)
• Beef Stew (p. 127)
• Beef Chili (p. 128)
• From the Sea (Mea'ai Kai) (p. 131)
• Chinese-Style Steamed Fish (p. 133)
• Squid Lu'au (p. 134)
• Fried Reef Fish (p. 136)
• Local-Style Fish (p. 137)
• Ginger Misoyaki Butterfish (p. 139)
• Noodles (Nulu) (p. 141)
• Saimin (p. 143)
• Dry Mein (p. 147)
• Chow Fun (p. 148)
• Somen Salad (p. 151)
• Chicken Hekka (p. 152)
• Pansit (p. 155)
• Sweets (Mea 'Ono) (p. 157)
• Liliko'i Chiffon Pie (p. 159)
• Double-Chocolate Haupia Pie (p. 163)
• Macadamia Nut Cream Pie (p. 164)
• Butter Mochi (p. 167)
• Haupia (p. 168)
• Sweet Potato Haupia Bars (p. 171)
• Shave Ice (p. 172)
• Ice Cake (p. 175)
• Kulolo Bars (p. 176)
• Pie Crust Manju (p. 179)
• Cascaron (p. 180)
• Malasadas (p. 183)
• Gau (p. 186)
• Guava Cake (p. 189)
• Sweet Bread Rolls (p. 191)
• Snacks ('Al Mama) (p. 193)
• Pickled Mango (p. 194)
• Manapua (p. 197)
• Pipi Kaula (p. 199)
• Baked Taro and Sweet Potato Chips (p. 201)
• Li Hing Gummy Bears (p. 202)
• Boiled Peanuts (p. 205)
• Hurricane Popcorn (p. 206)
• Prune Mui (p. 207)
• Drinks (Pau Hana) (p. 209)
• POG (p. 210)
• Plantation Iced Tea (p. 210)
• Fruit Punch (p. 211)
• Mai Tai (p. 213)
• Sauces (p. 215)
• Dynamite Sauce (p. 217)
• Creamy Asian Dressing (p. 217)
• Papaya Seed Dressing (p. 218)
• Liliko'i Vinaigrette (p. 218)
• Guava Dressing (p. 219)
• Chili Pepper Water (p. 219)
• Mahalo (p. 220)
• Index (p. 227)

Excerpt provided by Syndetics

ALOHA Aloha [ə lo.hə]: hello! E komo mai (welcome to) Aloha Kitchen. This Hawaiian word aloha means so much. It means love and affection, kindness and compassion, mercy and sympathy, pity and grace, and is also used as a greeting or farewell. It's a feeling, a state of mind, an attitude, and a way of life. It's even Hawai'i's official nickname--the Aloha State! The aloha spirit, as defined by a state statute, "is the coordination of mind and heart within each person. It brings each person to the self. Each person must think and emote good feelings to others." Aloha must be extended with no obligation in return, and to live aloha, you must "hear what is not said, see what cannot be seen, and know the unknowable." This guiding principle of friendliness and acceptance of ideas and cultures extends to all aspects of life in the islands, from friendships to family and even to the kitchen. This way of life--placing the aloha spirit at the core of relationships and actions--is what truly makes Hawai'i a special place. This spirit is the core of these recipes and this book.  When I set out to write this book, I wanted to capture the spirit of aloha through practice. So I opened up our kitchen and home to friends (new and old), family, and really anyone who wanted to come. We hosted nofrills, paper-napkin dinners almost weekly. Our friends and family tried most of the foods in this book during various stages of development. Sometimes the recipes didn't exactly work out; other times they were much better. But no matter the case, we got together and made a great night out of it. There is a very long island between my kitchen and the dining room, and I am thankful to each and every friend who sat on the kitchen stools, chatting, while I toiled away at the recipes. Many parties, throughout the yearlong process of writing this book, were graced with aloha kitchen treats. At the end of the process, Aloha Kitchen felt like the only title worthy of this book and our shared experiences represent the spirit of Hawai'i and why this tiny archipelago has captivated the world. When you close your eyes and think about Hawai'i, what comes to mind? Do you see the brilliant sapphire and turquoise ocean glistening in the sun? Maybe you think about the feeling of the warm, soft sand between your toes? Do you hear gently rustling palms? Or is your perfect moment when you feel the cool, breezy trade winds collide with the warm, light blanket of humidity that hugs the Hawaiian Islands chain? Even if you've never been to Hawai'i, you have an idea of how these iconic islands-- Hawai'i (the Big Island), Maui, Moloka'i, Lāna'i, Kahoʻolawe O'ahu, Kaua'i, and Ni'ihau--look, smell, and feel.  For me, it's the way the islands taste. The first thing that comes to mind is my mother's mochiko chicken, triangle musubi (onigiri), and potato mac salad. A close second might be a Spam musubi, but let's talk about that later. My Hawai'i is the smoky and sweet smell of a pig roasting in an imu, a traditional outdoor underground oven. That distinctive aroma is built upon layers of kiawe wood, sopping wet banana stumps, hot lava rocks, and, of course, all the delicious meats cooking oh-so-slowly. I haven't lived on the islands in recent years, but I can still recall who makes the best pork and peas or chow fun, and I know where I was when I tried my first malasada. That's my Hawai'i, the Hawai'i I remember best.  I enjoyed many of these beloved foods as a sun-kissed, salty-skinned, and barefoot child growing up in Hawai'i. I can trace my earliest years through the many constellations of freckles that paint their way across my face. I was an eighties baby who grew up on the island of Maui, part of one of the most isolated island chains on Earth. I spent my days running around the Kamaole Beach Park in my fluorescent, ruffled two-piece, tiptoeing my way into the bluer-than-blue ocean, breaking past that foamy white shore break with my boogie board. I dedicated hours hunting for crabs in the sugary white sand, and countless more collecting white beach naupaka (half-flower) berries as ammunition for my beach-berry wars. Pretty sure the latter was my equivalent of snowball fights; those little berries stung just as much as their colder-climate cousins. When I was seven years old, I chased a soccer ball up and down a field and rollerbladed around my parents' garage, dreaming of becoming the next Kristi Yamaguchi. I also had weekly hula lessons where I learned oli (Hawaiian chants) and the dances that helped tell their stories from my kumu hula (teacher). I was ten years old when I learned to play the 'ukulele behind my back, which felt like the absolute coolest thing in the world at the time and still kinda does. When I was thirteen years old, I lost track of how many lei-making-induced finger pricks I'd collected, because those lei for my hula hālau (group's) weekly performances didn't make themselves. All these Hawaiian traditions (hula, 'ukulele, lei making) probably have you saying, "Oh, wow! You're Hawaiian!" Well, no--it's a bit more complicated than that. My mother is sansei, or third-generation Japanese American. She was born and raised in Hilo, Hawai'i. And my father is northwestern European, born and raised in Los Angeles, California. That makes me hapa haole, which loosely translates to half white and has come to mean a person of mixed ethnic heritage. While I'm from Hawai'i, I don't have any Hawaiian ancestors and am therefore not considered Hawaiian. I understand that's a bit confusing, since my dad, for instance, is a Californian because he was born and raised in California. However, in Hawai'i, people identify ethnically rather than geographically. Only people who are ethnically Hawaiian are considered Hawaiian. We'll get into the ethnic breakdown of Hawai'i and the origins of various groups later, but for now, I hope that you're still with me.  Because of this geographic identity, the idea that I'm writing a cookbook encompassing the history and cultures of my favorite place in the world is honestly something that terrifies me. It's hard enough to represent yourself, never mind your entire state, and for this reason, I did not embark on this journey lightly. I'm a home cook. I grew up in Kula on the island of Maui with parents who both love to cook. French, Pacific Rim fusion, and local Hawai'i flavors were abundant. With their influence, I learned to love a diverse range of cuisines and, at a young age, spent time helping them prepare dishes. I started with salads (which my father playfully scored for presentation, creativity, and flavor) but quickly graduated to building pommes Anna and roasting chicken. I remember how my mom kept all of our family recipes in a giant folder, and I loved pulling all the pages out and doodling on them, usually in pen. I was a typical teenager who was desperate to go to college across the all-expansive Pacific Ocean, so my love and appreciation for all things Hawai'i didn't really come until after I had moved away and no longer had access to my mother's amazing mochiko chicken, teriyaki beef sticks, and beef stew. I remember moving out of the dorms for my sophomore year at the University of San Diego and being shocked that many of my friends didn't cook. Most of my friends in college were also from Hawai'i-- funnily enough, all of us who couldn't wait to leave home behind ended up hanging out with one another on the mainland. I made a quick call home for help and my mom sent me recipes from her special folder so I could cook up my favorite dishes. After school, I returned to my island home for a couple of years before meeting and falling in love with my boyfriend, Moses, a Kailua boy living in San Francisco. It was a Hawai'i boy who took me away from the islands again. When I moved to the Bay Area with Moses, I worked at Williams Sonoma, coordinating all the photography for the company's website. I spent my nights and weekends baking my favorite treats, packaging them up, and gifting them to my coworkers. I loved surprising them and genuinely reveled in bringing delight to others through food. In the spring of 2014, the director of sourcing and product development pulled me into his office and demanded that I tell him what I wanted to do with my "gift." The thing was, I had already begun to consider diving deeper into food on my own terms. A year before, Moses had gifted me a gorgeous set of classic cookbooks and the domain name of FixFeastFlair.com. The site had sat idle until that conversation, and that night I went home and officially started my food blog, Fix Feast Flair, where I'm able to share a part of myself and my love for the culinary world with others. Excerpted from Aloha Kitchen: Recipes from Hawai'i by Alana Kysar All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Reviews provided by Syndetics

Library Journal Review

This inspirational and informative cookbook from Maui native Kysar (Fix Feast Flair blog) covers the many flavors and iconic dishes of the island state, including poke, saimin, and poi, as well as lesser-known treats such as butter mochi and hurricane popcorn. There is an impressively digestible history of the influences on Hawaiian cuisine, including Native Hawaiian, Chinese, Japanese, Korean, Filipino, and Portuguese. Sections on the Hawaiian pantry and a produce guide are also useful; while some special ingredients are utilized, Kysar has tried to minimize recipes that would be impossible for mainlanders to reproduce. The design and photography are lush and beautiful without straying into the territory of unattainable, with Kysar's engaging love for her native state clearly informed by her family's open approach to everything that might be delicious. VERDICT There aren't many recent titles that cover Hawaiian cooking so thoroughly or beautifully. If you can't get to Hawaii for a plate lunch soon, this book will set you up.--Devon Thomas, Chelsea, MI

Publishers Weekly Review

Kysar, a food blogger (Fix Feast Flair) born in Maui, presents an eye-opening portrait of the cultural diversity behind Hawaii's cuisine in 85 recipes celebrating the "aloha spirit" at the core of Hawaiian food. Recipes for family favorites and characteristic island fare leave ham and pineapple behind as Kysar turns her attention to Hawaii's unique food history, explaining how waves of immigrants (Westerners, Chinese, Japanese, Portuguese, Koreans, Filipinos) formed Hawaii's "pidgin" culinary hodgepodge. Kysar assembles a proper Hawaiian Plate Lunch (protein, carbohydrate, mayo-heavy carbohydrate, and vegetables) drawn from the varied food culture, and which might include shoyu chicken, macaroni salad, rice, and kimchi. Other dishes include a fresh poi of taro root and water, pork laulau (pork butt steamed in taro leaves), and a ginger- and miso-marinated sablefish. There are easy rice and stir-fry dishes and fresh salads of native vegetables. For ambitious cooks, there's make-from-scratch saimin noodles and broth (akin to ramen); sweets, meanwhile, feature passion fruit chiffon and macadamia nut cream pies. Kysar lists places to obtain some ingredients, but more exotic items such as li hing powder, furikake, and mioi chili pepper may be more challenging to source. Kysar opens her heart and her kitchen in this appealing and informative introduction to a delightful cuisine. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

First-time author and Hawaiian native Kysar understands the fantasy the Hawaiian islands hold for many, and provides an expansive look at the island's cuisine and its origins in Chinese, Japanese, Portuguese, Filipino, and other food cultures. With beautiful photographs, her well-written narrative goes beyond pupu platters, Spam fried rice, and macadamia nut cream pie to expose readers to the essence of Hawaiian culture, from all the regions of influence to its chronology towards statehood in 1959. She also takes the time to set home chefs up with helpful tips for peeling and knife techniques, pantry ingredients, the produce selection, the anatomy of a plate lunch, and the like. Other native customs are explained within recipes: the love of Spam and Kimchi; hamburgers in ""loco moco"" style; the lighter side of ramen, called saimin; and chicken hekka, a local sukiyaki that encourages fridge dumping. For the more complicated of these 85 dishes, like Liliko'I (passion fruit) chiffon pie, step-by-step photographs are included. A list of online or mainland ingredient sources would be useful.--Barbara Jacobs Copyright 2019 Booklist

Author notes provided by Syndetics

Alana Kysar was born inHawaiʻiand currently resides in Los Angeles with her boyfriend and their dog, Vienna Sausage. In 2015, she started her award-winning blog Fix Feast Flair, where she shares recipes inspired by her Japanese-American heritage, travels, and life inHawaiʻiand Southern California. Since then, her photos and recipes have been picked up everywhere from Saveur and Food & Wine to Country Living, BuzzFeed, and Yahoo Food.