Alicia’s Market is The Spot For Authentic Poke In Honolulu — Dining on a Dime

In this week’s episode of Dining on a Dime, host Lucas Peterson visits the Kalihi neighborhood of Honolulu in search of some of Oahu’s best poke. He finds it at Alicia’s Market, a mom-and-pop store and prepared foods counter that opened on Mokauea Street in 1949.

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How To Make Salmon-Avocado Poke — Amazing Hawaiian Food Recipe

Here is something different from the norm on my channel. Today I will be showing you guys my recipe for Salmon Poke. This is a simple recipe and you too can make poke easy and fast at home.
Prep Time: ~10-15minutes
You can eat this after you mix all ingredients together or let it set in the fridge to marinate for a couple hours for a richer flavor.
Sorry I didn’t have any ogo seaweed on hand for this video.
I don’t like to add salt in this recipe because it already gets a salty flavor from the soy sauce.
ENJOY!!!

Hawaiian Cooking – Loco Moco

Celebrate Father’s Day with this Loco Moco! This popular Hawaiian classic is hearty and guaranteed to satisfy a king-sized appetite. This is one of my favourite rice bowl recipes and I hope you enjoy it too!

Recipe link: http://full.sc/Nan8Gj
Special thanks: Kingsland Farmers Market (www.kfmcalgary.com)

Music: “Fast Food Fantasy” by Josh Woodward (www.joshwoodward.com)

Loco Moco is a popular Hawaiian comfort food consisting of 4 quintessential elements:
steamed rice
a hamburger patty
a rich brown gravy
a fried egg
Served in a bowl or as part of a Hawaiian style plate lunch with macaroni salad, loco moco can tame the most serious hunger. So if you’re ready to take on this hearty Island soul food favourite, let’s get started.
You will need:
1 lb of really good quality ground beef or pork (or a 50/50 mix called ‘aibiki’)
soy sauce
worcestershire sauce
karashi mustard
an egg
salt & pepper
½ yellow onion, diced
2 cloves garlic, minced
some panko breadcrumbs
for the gravy:
a teaspoon of flour
500ml of water
2 tablespoons of red miso
soy sauce
karashi mustard
salt and pepper
for the rice:
furikake
steamed rice
Start by heating a skillet on medium heat with a tablespoon of oil and gently saute ½ a diced onion and 2 cloves of minced garlic for about 8 minutes until translucent. When that’s done, set aside.
In a large mixing bowl, combine 1 lb of really good quality ground beef with a tablespoon of soy sauce, ½ a tablespoon of worcestershire, ½ teaspoon of karashi mustard (or prepared mustard), an egg and ¼ cup of panko breadcrumbs. Mix really well with your hands and continue to knead, scooping up the meat in your hand, then tossing it back into the bowl.
*This technique is a lot different then when you prepare Western style ground meat. When you knead the meat like this, you are transforming the texture of the meat into a smooth and uniform consistency.
When the meat’s texture is nice and smooth, form into patties making sure that the center is indented. This insures that the outer edges are done at the same time as the middle.
In a hot cast iron skillet, cook the patties for 3-4 minutes per side. A flat top is one of the best places to grill a burger since all that contact with the heat source will form a delicious brown crust. When the patties are done take them out and set aside.
Immediately sprinkle some flour to cover the reserved juices from the meat you just cooked and combine them over medium heat til you make a roux. To that, add 2 cups of cold water and whisk until the roux is fully incorporated. Next, add 2 tablespoons of red miso and continue to whisk. By now, your mixture is at a nice boil. Season your gravy with more mustard, soy, worcestershire and s&p to taste. When your gravy has thickened to the desired consistency, set aside.
Now take some freshly steamed rice and sprinkle on your favourite furikake. I love the kind with just nori and sesame seeds since it’s so versatile. If you want to season with some shichimi togarashi for a hint of spice, go for it. Use the rice paddle to cut the seasoning into the rice until combined then get ready to assemble.
To assemble, simple start with a scoop or two of rice, top with the beef patty, ladle on the gravy, then a nice sunny side up fried egg. Finish with more furikake on top then enjoy. There is something to be said when you cut into that egg yolk for the first time and watch it slowly cascade down the rest of the dish, but then again, maybe that moment is just beyond words.

Trekaroo – Aulani, A Disney Resort and Spa: Kid-friendly food in Hawaii

Want to make this amazing fish dish with your kids? Check out the recipe:

Local Snapper Lau Lau

Yield 1 portion

1 ea 7 oz Local Snapper Fillets

1 tablespoons Sauteed Kula Spinach

2 ea Ti Leaves

2 tablespoons Sliced Maui Onions

1 oz Champagne Vinegar

2 oz Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

2 tablespoons Finely sliced Maui Onions

2 tablespoons Sliced tomatoes

1 tablespoon Finely Sliced Green Onion

¼ teaspoon Baby Chervil

¼ teaspoon Tarragon

1 teaspoon Chopped Ogo

To Taste Hawaiian Sea Salt

To Taste Fresh Ground White Pepper

With a pairing knife, remove the ribs from the ti leaves.

Place one ti leaf on a plate. Place the other ti leaf across the like an X.

Season the snapper with Hawaiian sea salt and fresh ground white pepper.

Place the sautéed Kula spinach in the center.

Place the snapper on top of the spinach.

Lift all sides of the ti leaves and tie to enclose.

Steam for about six to seven minutes or until the snapper is cooked.

Place the Maui onions and champagne vinegar in a blender on high speed.

Lower the speed of the blender and drizzle in the extra virgin olive oil.

Season with lemon juice, sea salt and fresh ground white pepper.

Place the dressing in a bowl.

Add the finely sliced Maui onion, tomatoes, green onions,

chopped ogo, baby chervil and tarragon.

Season with sea salt and fresh ground white pepper.

Cut open the lau lau with kitchen scissors and expose the fish.

Spoon the sauce on top of the fish.

To read kid friendly reviews of Chef Kevin’s Ama Ama Restaurant, visit http://www.trekaroo.com/restaurants/ama-ama-aulani-kapolei-hawaii

Aged Short Ribs and the Best Hawaiian Food at Helena’s — Dining on a Dime

Join host Lucas Peterson on this week’s episode of Dining on a Dime as he visits one of Oahu’s most respected institutions: Helena’s Hawaiian Food. First opened in 1946 by Helen Chock, the restaurant won the James Beard Foundation Regional Classic Award in 2000 for its simple menu of traditional island offerings.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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The Food In Hawaii is Not Necessarily Hawaiian — Cooking in America

What does it mean to cook Hawaiian food? This season of Cooking in America, hosted by Hilo native and Top Chef contestant Sheldon Simeon, explores the culinary traditions of the islands, where a mix of transplants and influences and a culture of openness and sharing have created a natural fusion.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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