|
Lūʻau
A lūʻau ( haw, lūʻau, also anglicized as "luau") is a traditional Hawaiian party or feast that is usually accompanied by entertainment. It may feature food such as poi, ''kālua puaʻa'' (kālua pig), poke, lomi salmon, ʻopihi, and haupia, beer, and entertainment such as traditional Hawaiian music and hula. Among people from Hawaiʻi, the concepts of "lūʻau" and "party" are often blended, resulting in graduation lūʻau, wedding lūʻau, baby lūʻau, and birthday lūʻau. History In ancient Hawaiʻi, men and women ate meals separately. Additionally, commoners and women were not allowed to eat foods that were rarely eaten or foods that were only served during special occasions. However, in 1819, King Kamehameha II removed all the religious laws that were practiced. King Kamehameha II performed a symbolic act by eating with the women, thus ending the Hawaiian religious kapu (taboo) system. This is when the ''lūʻau'' parties were first created. Food Earlier, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kālua
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. The word ''lūʻau'' is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over ''lauhala'' mats (leaves of the hala tree woven together). Traditionally, a hardwood fire is built inside a pit large enough to contain the food to be cooked, the stones, and the vegetation used to cover the food. Stones are placed on top of the fire in the pit, taking around two to three hours to reach their maximum temperature. Most important is the selection of stones that contain very little moisture to avoid stones exploding from the steam generated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kālua
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. The word ''lūʻau'' is the Hawaiian name for the taro leaf, which, when young and small resembles cooked spinach after being steamed for a few hours. The traditional lūʻau was eaten on the floor over ''lauhala'' mats (leaves of the hala tree woven together). Traditionally, a hardwood fire is built inside a pit large enough to contain the food to be cooked, the stones, and the vegetation used to cover the food. Stones are placed on top of the fire in the pit, taking around two to three hours to reach their maximum temperature. Most important is the selection of stones that contain very little moisture to avoid stones exploding from the steam generated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hawaiians Roasting Pig For Luau, C
Native Hawaiians (also known as Indigenous Hawaiians, Kānaka Maoli, Aboriginal Hawaiians, First Hawaiians, or simply Hawaiians) ( haw, kānaka, , , and ), are the Indigenous peoples of Oceania, indigenous ethnic group of Polynesians, Polynesian people of the Hawaiian Islands. Hawaii was settled at least 800 years ago with the voyage of Polynesians from the Society Islands. The settlers gradually became detached from their original homeland and developed a distinct Hawaiian culture and identity in their new isolated home. That included the creation of new religious and cultural structures, mostly in response to the new living environment and the need for a structured belief system through which to pass on knowledge. Hence, the Hawaiian religion focuses on ways to live and relate to the land and instills a sense of communal living as well as a specialized spatial awareness. The Hawaiian Kingdom was formed in 1795, when Kamehameha the Great, of the independent island of Hawaiʻ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellophane Noodles
Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varietie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lei (Hawaii)
A lei () is a garland or wreath common in Hawaii, across Polynesia, and the Philippines. More loosely defined, a lei is any series of objects strung together with the intent to be worn. Lei of various styles are given as gifts to honour people throughout the Pacific, being presented, for example, to visiting dignitaries, graduates, or to loved ones who are departing. Lei gained popularity in the United States due to the common practice of presenting one to arriving or leaving tourists in Hawaii. Sampaguita leis are also used in the Philippines for religious reason, typically worn to their Anito or religious statues. Symbolism A lei can be given to someone for a variety of reasons. Most commonly, these reasons include peace, love, honor, or friendship. Common events during which leis may be distributed include graduations, weddings, and school dances. Often the composition of a lei determines its significance. A lei made using a hala fruit, for instance, is said to be connected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tropical Fruits
A tropical fruit one that typically grows in warm climates, or Equatorial region, equatorial areas. Tropical fruits Varieties of tropical fruit include: *Acerola (West Indian Cherry or Barbados Cherry) *Ackee *Banana *Barbadine (granadilla; maracujá-açu in Portuguese) *Brazil nut *Breadfruit *Canistel *Carambola (star fruit or five fingers) *Cashew *Chenet (guinep or ackee; pitomba-das-Guinas in Portuguese) *Cherimoya *Chrysophyllum cainito, Caimito (caimite; related to the yellow abiu - egg fruit) *Cocoa bean, Cocoa *Coconut *Coffee *Cupuaçu *Custard apple *Durian *Genipap *Governor's plum *Guaraná *Guava *Hog plum (taperebá in Portuguese) *Jackfruit *Longan *Lychee *Macadamia *Mamey sapote (mammee apple; abricó in Portuguese) *Mamoncillo *Mango *Mangosteen *Marang (plant), Marang *Papaya *Passion fruit *Persimmon *Pewa (peach nut; pupunha in Portuguese) *Pili nut *Pineapple *Cooking banana, Plantain *Pois doux (ice-cream bean; inga-cipó in Portuguese) *Pomegran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squid Lūʻau
True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria. Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of inverte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poke (fish Salad)
Poke ( Hawaiian for "to slice" or "cut crosswise into pieces"; sometimes anglicised as 'poké' to aid pronunciation) is diced raw fish served either as an appetizer or a main course and is one of the popular dishes in Hawaii. Traditional forms are ''aku'' (skipjack tuna) and ''he'e'' (octopus). ''Heʻe poke'' is sometimes called ''tako poke'' in places where the Hawaiian language is not spoken. Poke differs from other raw fish dishes in that it does not use citrus fruits as a curing agent. History Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground candlenut meat. This form of poke is still common in the Hawaiian islands. Beginning around 2012, poke became increasingly popular in North America.Vince DixonData Dive: Tracking the Poke T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poi (food)
Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. Water is added to the starch during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yoghurt. A layer of water on top can prevent fermenting poi from developing a crust. History and culture Poi is thought to have originated in the Marquesas I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lomi-lomi Salmon
Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish in Hawaiian cuisine. It is a fresh tomato and salmon salad and was introduced to Hawaiians by early Western sailors. It is typically prepared by mixing salted, shredded salmon with tomatoes, sweet Maui onions, and occasionally scallions, and sometimes crushed ice if it is not refrigerated. It is always served cold. The name ''lomi-lomi salmon'' is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand ( ''lomi-lomi'' is Hawaiian for "to massage"). Lomi-lomi salmon is a traditional side dish served at Hawaiian lū‘aus. It is said to complement traditional Hawaiian food consisting of raw diced ahi tuna, poke, kalua pig, laulau, and poi. Lomi-lomi salmon is a classic and integral part of most Hawaiian parties and gatherings, such as traditional luaus, and can be considered a Hawaiian ethnic food. See also * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laulau
Laulau, otherwise known as Lū in Tonga, Palusami in Melanesia(Fiji) and Samoa, and Rukau in the Cook Islands, is a Polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. In old Hawaii, laulau was assembled by taking a few leaves and placing a few pieces of fish and pork in the center. In modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. Laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad. In the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. When ready, all the laulau is placed in an underground oven called an imu. Hot rocks are placed on the dish, covered in banana leaves, and buried again. A few hours later, the laulau is ready to eat. See also * Cabbage roll *Callaloo * Laing (food) *List of stuffed dishes *Vine leaf roll A vine (Latin ''vīnea'' "g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_-_Kamehameha%2C_King_of_the_Sandwich_Islands_by_Louis_Choris%2C_(Russian)%2C_pen_and_watercolor.jpg "Click for more on -> Hawaiians Roasting Pig For Luau, C")
.jpg "Click for more on -> Squid Lūʻau")
