Tag: Hawaiian

Kalua Pork Without The Oink

Kalua pork isn’t just an entree; it’s a whole lifestyle. One of the earliest native Hawaiian foods recorded in the annals of history, it’s been a staple of the culture for thousands of years. It was, and still is, a dish of celebration, a momentous event in and of itself, to be reserved for only the most joyous occasions. Since the traditional approach could easily take all day, it’s not an undertaking for last-minute parties or spur of the moment cravings.

Vegan kalua pork is a whole different story.

What Is Traditional Kalua Pork?

The term kālua in Hawaiian means “to cook in an underground oven.” This is a complicated and time-consuming process, which begins by starting a fire at the bottom of a large pit using koa or kiawe wood. Porous lava rocks are then added like coals and heated for several hours. The hot rocks are then spread out at the base of the pit and covered with banana leaves and ti leaves. A whole pig is then placed on top, covered with additional leaves to trap the steam inside, and finally covered in dirt to seal the entire pit. After 6 to 12 hours, the meat will emerge fully cooked and infused with smoky flavor.

What Makes Vegan Kalua Pork Better

Most recipes for plant-based kalua pork start with jackfruit, given its uniquely fibrous texture that shreds beautifully. Not knocking it, but jackfruit itself is pretty bland, and can be downright woody when not cooked properly. Start with Sugimoto shiitake that are guaranteed to give you a tender, meaty bite and an incredible depth of flavor, every single time.

  • Ready in minutes. Bad at planning ahead? Me too! This recipe is so easy that you can whip it up in 15 minutes, from start to finish, if you have soaked shiitake ready to go.
  • Hearty and healthy. High in fiber, potassium, and Vitamin D. Sugimoto Shiitake in particular have the most natural Vitamin D of any dried mushrooms on the market.
  • Meatless. Naturally, by omitting the pork, you get a cholesterol-free, low-fat treat that’s still rich in Guanylate, which enhances flavors and creates a much more intense overall umami flavor.

Tips For Success

No matter what, you can’t go wrong with this brilliantly simple, quick recipe. To get the maximum enjoyment out of the process and best result, here’s what you need to know.

  • Start with Sugimoto Koshin Shiitake. These particular shiitake have larger, flatter caps, which makes for a much finer shredded texture, just like pulled pork.
  • Save any excess mushroom soaking water and stems for another recipe. These are great in all sorts of soups and stews!
  • Use a sharp knife to make fine shredded ribbons. Take your time; this step is key for getting the right mouthfeel.

What To Serve With Meatless Kalua Pork

All you really need to enjoy this entree is a fork, but like any other simple dish, it only gets better with accompaniments and garnishes.

  • Slap some vegan kalua pork on a soft slider bun or vegan Hawaiian roll and top it off with a crisp, crunchy slaw. This is the ultimate backyard BBQ or potluck offering, sure to be a hit with kids and adults alike.
  • Dress it up as a typical Hawaiian plate lunch, with a generous scoop of hot white rice and creamy mac salad. Use your favorite pasta salad recipe or toss together cooked macaroni noodles and vegan mayo with a pinch of shredded carrots, minced onion, and relish, to taste.
  • To drink, you can’t go wrong with pure coconut water, or go all-out with a cherimoya lava flow.
    For a proper luau, you can go all-out and serve an abundant spread of other Hawaiian staples, such as poke, chicken long rice, and lomi lomi. Don’t forget the mochi brownies for dessert!

FAQs

Q: Can I make this vegan kalua pork recipe oil-free?
A: While the oil contributes critical richness to mimic the naturally fatty pork and is very strongly recommended, you can omit it if necessary. Simply cook the shredded mushrooms with the marinade until all the liquid has been absorbed.

Q: How can I add more protein?
A: Believe it or not, Sugimoto Shiitake actually do contain protein, to the tune of 1 gram per serving, or 14 grams per package. If you’d still like to add more to your meal, consider incorporating up to one cup of shredded seitan or soy curls.

Get a taste of the Hawaiian islands from the comfort of your own home any day of the week. Create an incredible depth of savory flavor with minimal ingredients and just minutes on the clock. You’ll want to save this recipe as your new all-purpose entree for parties, weeknight dinners, or midnight munchies.

Continue reading “Kalua Pork Without The Oink” →

Hannah (BitterSweet)5 Comments

Long Noodles For Long Days

In January it’s so nice
While slipping on the sliding ice
To slurp hot chicken with long rice
Slurping once, slurping twice
Slurping chicken with long rice

Perhaps that’s not quite how the original children’s book begins, but it’s close enough. Closely linked in my mind to the earliest days of childhood, sitting in my Papa Sam’s lap as he read to me from the colorful pages, the lilting cadence of that simple poetry instantly takes me back. Memories of pillow forts and story time, footie pajamas and a bed full of stuffed animals bubble up like a pot simmering on the back burner. It’s fitting that this particular tale is all about comfort food, since that’s the hunger it satisfies in my soul.

Of course, the real story is about soup, but there’s room for more than one home cooked source of solace. Chicken long rice is basically the brothless equivalent.

What is chicken long rice?

First introduced to me by a friend living on Oahu, chicken long rice features thin vermicelli noodles interwoven with shredded chicken cooked in a savory broth spiked with ginger. It’s a cozy dish that satisfies all those wintry cravings, but also brilliantly light and easy to eat in the heat of summer.

The name itself is a bit of a misnomer; while rice noodles are acceptable, it’s most commonly made with mung bean threads (AKA cellophane noodles, glass noodles, or saifun) which are resilient, chewy, and great for soaking in all of that flavorful liquid.

Adapted from Chinese cuisine, it’s now a Hawaiian staple that turns up at luaus, potlucks, and everyday dinners across the island state.

What makes this the best recipe for chicken long rice?

I’m so glad you asked! Naturally, it’s plant-based like everything else I make, putting it firmly within the grasp of hungry vegans and vegetarians at last. Additionally, the starch-based noodles open up the possibility of catering to gluten-free eaters; just use wheat-free tamari instead of soy sauce, and double-check that your meatless chicken follows suit, too.

Do yourself a favor: Bookmark this page right now. Just like in the children’s story, there’s no bad time for a bowlful of comfort. You’re going to want this one for the months ahead.

Continue reading “Long Noodles For Long Days” →

Hannah (BitterSweet)5 Comments

The New Sea Food

Take the salmon out of lomi salmon and what do you have? No, this isn’t a riddle, but a valid culinary question. Such a simple dish, hardly one that even requires a recipe, is tough to mess around with too much without accidentally chopping out its soul. Many an intrepid explorer, set on a mission of kitchen conquest, has pushed a simple, fool-proof concept far beyond its reasonable constraints- Myself included. How do you change something so radically and still be able to connect it back to the original dish? Sure, it will be tasty and satisfying, but you can hardly call a sandwich without peanut butter or jelly a PB & J, can you?

No matter how solidly set in stone some recipes may seem, there is always room for fresh interpretation. While wintering in Hawaii, there were plenty of opportunities to experiment with local ingredients and draw inspiration from the native cuisine. Lomi lomi salmon is about as classic Hawaiian as it gets, a staple found at any Luau worth its coconuts. Little more than salted salmon massaged with chopped tomatoes and onions, it compliments the starchier sides with its bright, salty flavors. Though it would seem impossible to veganize at first blush, the islands provide a natural alternative to any fishy components: Sea Asparagus.

Also known as samphire or glasswort, this sea vegetable is a tender green stalk very similar in appearance to tiny land-grown asparagus- Thus the obvious name. Absorbing the sea salt like a sponge, they can be quite salty if not thoroughly rinsed, and should never be salted no matter what you add to them. Slightly crunchy when raw or par-cooked, they’re an exotic delight to someone accustomed to flat, gelatinous, or stringy sea vegetables like myself. They grow all over the world and can usually be found in gourmet markets, but naturally, they’re cultivated right in the heart of Hawaii, making them more accessible to the city dwellers of Honolulu than most.

This recipe isn’t my entirely own creation, but inspired by the serving suggestion printed on the very label for Olakai sea asparagus. The only farm on Oahu growing these spindly green stalks, they know better than anyone else on the island how to best honor this unique ingredient. I’ve only put a few small twists on their basic formula, making use of more local produce such as the adorable tiny currant tomatoes from Ho Farms and sweet Maui onions. The precise combination is one that I may not be able to repeat for quite some time, but as long as I can find sea asparagus, you can be sure that this salad will find its way to my table.

Yield: Makes 2 – 3 Side Dish Servings

Lomi Sea Asparagus

Lomi Sea Asparagus

Tender-crisp sea asparagus takes the place of fish in this classic Hawaiian preparation.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 4 Ounces Fresh Sea Asparagus
  • 1 Ounce Sweet Onion, Diced
  • 1 Tablespoon Avocado or Olive Oil
  • 1 Tablespoon Lemon Juice
  • 4 Ounces Currant Tomatoes (or Halved Cherry Tomatoes)

Instructions

    1. Snip off any brown ends on the sea asparagus before rinsing them thoroughly under hot water. Toss them in a bowl along with the diced onion, oil, and lemon juice. Massage the vegetables with your fingers for a minute or two, just to tenderize the stalks slightly.
    2. Add in the tomatoes, mix to distribute throughout the salad, and either chill for up to two days, or serve right away. Don’t be tempted to add any salt, since the sea asparagus are already packed full of sodium.

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Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13mgCarbohydrates: 32gFiber: 4gSugar: 28gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Hawaiian / Category: Salads and Sides

Hannah (BitterSweet)12 Comments

Poke Fun at Soybeans

Despite rising temperatures and flourishing green foliage, my mind still wanders back to the tropical coasts of Hawaii. So distant in memory that it all seems like a dream, it’s hard to imagine what paradise looks like at this time of year. If the seasons don’t change drastically, do the foods? Although I’m one of the biggest proponents out there for eating seasonally, part of me clings to the hope that nothing ever changes on the islands. Without distinct seasons, it’s a perfectly reasonable concept, I reason with myself, trying to ignore how selfish the desire is. Truthfully, nothing ever stays quite the same, but I’m optimistic that the food culture will remain just as vibrant day in and day out, unfettered by the passage of time.

Progress is definitely on the horizons, and that is one adjustment I would never stand in the way of. Vegan renditions of classic Hawaiian fare proved somewhat difficult to come by, making the random sighting of soybean poke at a nondescript Foodland grocery store such a delightful shock to the system. Were my eyes deceiving me? Poke, defined as a preparation of raw fish, in bean format? Not a chance in hell would I leave without this fabulous impulse buy; a full pound came back to the hotel room with me that evening, and not an ounce remained by daybreak.

A stroke of simple brilliance, the combination of flavors fuse to create something that all palates can appreciate. With the savory flavors of garlic, soy sauce, and the bright pop of red pepper flakes melded throughout, you can’t go wrong. It was the first thing I tried to recreate upon my return home, so it’s about time this appetizer made it into the blog’s spotlight. For parties or gatherings, this stuff goes fast- You may want to double or even triple the amounts.

Yield: Makes 4 – 6 Snack-Sized Servings

Soybean Poke

Soybean Poke

Bearing the savory flavors of garlic, soy sauce, and the bright pop of red pepper flakes melded throughout, you can’t go wrong with these savory, satisfying soybeans.

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Pound Frozen Edamame in Shells
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Tablespoon (3 - Cloves) Finely Minced Garlic
  • 1/8 Teaspoon Crushed Red Pepper Flakes
  • 3 Tablespoons Reduced Sodium Soy Sauce
  • Coarse Sea Salt, to Taste

Instructions

  1. In a medium or large stock pot, set about 2 quarts of water over medium heat and cover with the lid. Bring it up to a boil before tossing in the frozen edamame- No need to thaw. Boil uncovered for 3 - 4 minutes, until the pods are thawed and tender. If you overcook them, the beans will start ejecting themselves from their shells, but they're still just as tasty, if a bit softer in texture. Drain thoroughly.
  2. Meanwhile, combine both oils and the minced garlic in a medium saute pan over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. Add in the prepared edamame along with the red pepper flakes and soy sauce, tossing to incorporate. Saute for just 2 - 3 minutes longer to infuse the soybeans with the marinade.
  3. Turn off the heat and transfer to a large serving bowl. Add a pinch of salt over the top if desired, but use that salt sparingly! The soy sauce already adds quite a bit of sodium into the mix, so you may find it doesn't need any extra at all.
  4. Enjoy hot or or at room temperature.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 364mgCarbohydrates: 13gFiber: 4gSugar: 2gProtein: 11g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: Hawaiian / Category: Starters and Snacks

Hannah (BitterSweet)28 Comments