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Mekong river moss – fried moss from the Mekong River. Miang; Sai kok – chunky pork sausage. Sai oua – grilled pork sausage. Seen hang – Laotian beef jerky that is flash-fried beef. Seen savanh – thinly sliced beef jerky with sweeter taste and covered with sesame seeds. Seen tork; Som khai pa – pickled fish roe.
Nian gao—(simply known as "gau") a staple of Chinese New Year sold at many Chinese and non-Chinese shops or made in bulk by local households to share with other families [25] Poi donuts/ malasadas, mochi; Portuguese sweet bread or "Hawaiian sweet rolls" outside of Hawaii [26] Spanish rolls—a favorite staple to share in the office to go with ...
The new restaurant, whose grand opening was Nov. 1, offers Chinese and Japanese fare. It has a clean look with neutral decor inside, featuring beige walls and new flooring and seating. Gone are ...
Choy helped develop and popularize Hawaii regional cuisine. In 1991, Choy founded the Poke Festival and Recipe Contest. In 2004, Choy's restaurant Sam Choy's Kaloko in Kailua-Kona, on the Big Island of Hawaii, was named by the James Beard Foundation as one of America's Classics restaurants. The award recognizes "beloved regional restaurants ...
1. Rice. Thanks to the heavy Asian influence in Hawaii, rice is on the menu at McDonald's on the islands. It's only available for breakfast, though, which might seem odd to some mainlanders.
Hawaiʻi Kai is the largest of several communities at the eastern end of the island. The area was largely developed by Henry J. Kaiser around the ancient Maunalua fishpond and wetlands area known as Kuapā (meaning "fishpond wall"). Hawaiʻi Kai or Koko Marina was dredged from Kuapā Pond starting around 1959.
The name Maunalua (from Mauna = mountain and [ʻe]lua = two, in the native Hawaiian language) refers to the designation of the area what is now referred to as "Hawaii Kai." The mountains, located inland from Portlock Point, are the 645 feet (197 meters) high Koko Head , and about 2.2 miles (3.5 kilometers) east thereof, close to Hanauma Bay the ...
The plate lunch (Hawaiian: pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to the Southern U.S. meat-and-three or Japanese bento box. The combination of Polynesian, North American and East Asian cuisine arose naturally in Hawaii, and has spread beyond it.