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Plate Lunch
The plate lunch ( haw, pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique to Hawaii. Standard plate lunches consist of two scoops of white rice, macaroni salad, and an entrée. A plate lunch with more than one entrée is often called a ''mixed plate''. Origins Although the exact origin of the Hawaiian plate lunch is disputed, according to Professor Jon Okamura of the University of Hawaiʻi, the plate lunch likely grew out of the Japanese bento, because "bentos were take away kinds of eating and certainly the plate lunch continues that tradition". Its appearance in Hawaii in recognizable form goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies on the islands. Laborers were brought to Hawaii from around the world, including from China, Japan, Portugal, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honolulu Advertiser
''The Honolulu Advertiser'' was a daily newspaper published in Honolulu, Hawaii. At the time publication ceased on June 6, 2010, it was the largest daily newspaper in the American state of Hawaii. It published daily with special Sunday and Internet editions. ''The Honolulu Advertiser'' was the parent publisher of ''Island Weekly'', ''Navy News'', ''Army Weekly'', ''Ka Nupepa People'', ''West Oahu People'', ''Leeward People'', ''East Oahu People'', ''Windward People'', ''Metro Honolulu People'', and ''Honolulu People'' small, community-based newspapers for the public. ''The Honolulu Advertiser'' has had a succession of owners since it began publishing in 1856 under the name the ''Pacific Commercial Advertiser''. On February 25, 2010, Black Press, which owned the '' Honolulu Star-Bulletin'', purchased ''The Honolulu Advertiser'' from Gannett Pacific Corporation, which acquired the ''Advertiser'' in 1992 after it had sold the ''Star-Bulletin'' to another publisher that later sold ... [...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] |
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] |
Saimin
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot garnished with diced green onions and a thin slice of , modern versions of saimin include additional toppings such as ''char siu'', sliced Spam, sliced egg, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier ''wonton min''. All saimin establishments have their own, often secret recipe for the soup base, but primarily use and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish. Saimin was developed during Hawaii's plantation era and is a testament to the history of cultural influences found in the Hawaiian Islands. It is a loc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chow Fun
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chow Mein
''Chow mein'' ( and , ; Pinyin: ''chǎomiàn'') is a Chinese dish made from stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US. Etymology 'Chow mein' is the Americanization of the Chinese term ''chaomian'' (). Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (USA) in 1906. The term 'chow mein' means 'stir-fried noodles', also loosely translating to "fried noodles" in English, ''chow'' () meaning 'stir-fried' (or "sautéed") and ''mein'' () meaning 'noodles'. Regional cuisine American Chinese cuisine Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panko
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rebranded
Rebranding is a marketing strategy in which a new name, term, symbol, design, concept or combination thereof is created for an established brand with the intention of developing a new, differentiated identity in the minds of consumers, investors, competitors, and other stakeholders. Often, this involves radical changes to a brand's logo, name, legal names, image, marketing strategy, and advertising themes. Such changes typically aim to reposition the brand/company, occasionally to distance itself from negative connotations of the previous branding, or to move the brand upmarket; they may also communicate a new message a new board of directors wishes to communicate. Rebranding can be applied to new products, mature products, or even products still in development. The process can occur through a change in marketing strategy or in various other situations such as Chapter 11 corporate restructuring, union busting, or bankruptcy. Rebranding can also refer to a change in a company o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
California
California is a U.S. state, state in the Western United States, located along the West Coast of the United States, Pacific Coast. With nearly 39.2million residents across a total area of approximately , it is the List of states and territories of the United States by population, most populous U.S. state and the List of U.S. states and territories by area, 3rd largest by area. It is also the most populated Administrative division, subnational entity in North America and the 34th most populous in the world. The Greater Los Angeles area and the San Francisco Bay Area are the nation's second and fifth most populous Statistical area (United States), urban regions respectively, with the former having more than 18.7million residents and the latter having over 9.6million. Sacramento, California, Sacramento is the state's capital, while Los Angeles is the List of largest California cities by population, most populous city in the state and the List of United States cities by population, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L&L Hawaiian Barbecue
L&L Hawaiian Barbecue, known also as L&L Drive-Inn or colloquially as L&L, is a Hawaii-themed franchise restaurant chain based in Honolulu, Hawai'i, centered on the plate lunch. Johnson Kam and Eddie Flores Jr. purchased the original L&L Drive-Inn in 1976, later starting their expansion into Mainland markets in 1999. There are now more than 200 locations across the United States, including locations in Alaska, Arizona, Colorado, Hawaii, Nevada, New York, North Carolina, Oregon, Texas, Florida, Utah, Washington, Virginia, and Guam. Internationally, the company also has locations in New Zealand, Japan, the Philippines, Malaysia, and Indonesia. History In 1976, Eddie Flores bought a small building that formerly housed a retail outlet for L&L Dairy, or Lee & Lee Dairy, at 1711 Liliha St., Oahu, Hawai'i. He kept the name L&L, even while there was no relation to the current business, and remodeled the building as a small walk-up restaurant for his mother to operate. After this single ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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