Hawaiian foods are an exciting culinary adventure. Native Hawaiians reflect the multi-ethnic nature of the islands. There is a large variety of foods that are cooked by the local residents of Hawaii that promote a diversity of cuisine ingredients: fresh tropical fruits, raw fish, and seaweed.
A mixture of Chinese culture (fermented black beans, star anise, and steamed fish), Japanese (sushi, teriyaki), and Portuguese (sausage) can be found at many Hawaiian dinners. With the addition of colourful tropical flowers, Hawaiians can integrate beautiful floral arrangements into their dinner presentations. Deep fushia orchids may be scattered around delicate platters of sushi.
One of the popular Hawaiian dishes I enjoy is a spicy poke. Poke is cubed raw fish that is marinated in soy sauce and sesame oil. It is served over rice and can be used as either an appetizer or main dish. Add salt and pepper to taste. Mixing diced tomato, chopped seaweed, such as liimu or wakame, chopped onion, diced cucumber, Hawaiian chili peppers crushed, seeded, and minced, with your pieces of freshly c 'ahi (yellowfin tuna).
Another meal, not to be missed if you ever visit Hawaii, is making a laulau. You begin with 24 taro (lu'au) leaves. Wash them thoroughly and remove the stems and fibrous part of the vein.
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