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Kūlolo is a Hawaiian dish made with taro and coconut. Considered a pudding, kūlolo has a chewy and solid consistency like fudge or Southeast Asian dodol, with a flavor similar to caramel or Chinese nian gao. [1][2] Because taro is widely cultivated on the island of Kauai, taro products such as kūlolo is often associated with the island. [3]
Lumpia are Indonesian and Filipino adaptations of the Fujianese rùnbǐng and Teochew popiah, usually consumed during Qingming Festival. [4][5] In Indonesia, lumpia has become a favorite snack, [6] and is known as a street hawker food in the country. [7] Lumpia was introduced by Chinese settlers to Indonesia during colonial times possibly in ...
Lavosh sold at the Kanemitsu Bakery counter in Molokai, Hawaii. Flavors offered include Maui onion, sesame, taro and cinnamon. Andagi —popular at pop up shops during festivals like Obon [11] Anpan. Apple turnover —made popular by Zippy's as "Apple Napples" [12] Banana bread. Blondies —made popular by Kamehameha Schools called "haole ...
Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in ...
Lūʻau. A lūʻau (Hawaiian: lūʻau, also anglicized as "luau") is a traditional Hawaiian party or feast that is usually accompanied by entertainment. It often features Native Hawaiian cuisine with foods such as poi, kālua puaʻa (kālua pig), poke, lomi salmon, lomi oio, ʻopihi, and haupia, and is often accompanied with beer and ...
Spicy mayo- 1/2 C. Kabayaki (eel sauce)- 1 Tbsp. Sea salt x 2 Tsp. Mix the ahi, sesame seeds, sesame oil, and sea salt in a bowl and set aside. Mix cucumbers, radish, scallions, and Serrano ...
Kālua puaʻa (kālua pig) Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word " kālua " ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.
Lumpiang gulay. Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue (mung bean sprouts).