Hawaiian Foods Week

ALOHA! The U.S. Senate passed a resolution to declare that June 12-18, 2016, is Hawaiian Foods Week. Hawaiian and local foods are a melting pot of native islander and Asian-Pacific Rim cuisines. Whether for a traditional luau (feast), kanikapila or simple gathering with the ‘ohana (family) and friends, celebrate Hawaiian Foods Week with HI Cookery by trying out some of these recipes*:

• Aloha Cookies
• Baked Poi Mochi
• Banana Bread
• Butter Mochi
• Chicken Long Rice
• Chicken Mac Salad
• Chocolate Haupia Pie
• Corn Flake Hawaiian Chicken
• Cornflake Macadamia Nut Cookies
• Corned Beef Hash
• Corned Beef Hash Patties
• Fruit Cocktail Cream
• Furikake Mahi Mahi
• Garlic Chicken
• Guava Chiffon Cake
• Guava Macarons
• Hawaii 5-0 Trail Mix
• Hawaiian Beer Bread
• Hawaiian BBQ Chicken
• Haupia
• Haupia (Coconut Cream) Pie
• Hawaiian Chicken Curry
• Hawaiian-Style Chex Mix
• HI Pizza
• Hurricane Popcorn
• Kalua Pig (slow cooker recipe COMING SOON)
• Kona Coffee Cheesecake
• Kona Coffee Cupcakes
• Lilikoi Butter
• Lilikoi Crème Brulee
• Mac Salad
• Macadamia Nut White Chocolate Chip Cookies
• Mango Cake
• Maui Lavender Mint Iced Tea
• Molokai-Mainland Sweet Potato Palau
• Papaya Seed Salad Dressing
• Pineapple-Plumeria Cupcakes
• Pineapple Upside-Down Cake
• Poi Pancakes
• Poi Taro Bread
• Portuguese Bean Soup
• Shoyu Chicken
• Side Street Inn-Style Fried Rice
• Spam Fried Rice
• Spam Musubi
• Sweet Bread
• Teriyaki Sliders

*More Hawaiian and local food recipes will be added to our Theme Menus section in the future. Search our blog for additional Chinese, Filipino, Japanese, Korean and Portuguese recipes. The migrant sugar workers, including Islander’s late paternal grandfather (Maui) and two uncles (Oahu) from the Philippines, came to the Hawaiian Islands between 1850-1930 to labor in the fields. They brought their culture and cuisines and shared them with each other in the plantation villages, influencing the local way of life with a common language (pidgin English) and ‘ono (delicious) fusion foods.

Mango Kulfi

(Indian-Style Mango Ice Cream)

 June: National Mango Month

As a sweet ending to our savory and spicy meals at an Indian restaurant, we like to scoop up some mango kulfi in our buffet bowl. This is a brightly colored and intensely flavored Indian version of ice cream. Those who are “mad for mangoes” will surely care for some kulfi, especially during National Mango Month.

Recipe

Ingredients

• 2 cups canned mango pulp (kesar/saffron)
• 1 can (14 ounces) sweetened condensed milk
• 1 cup evaporated milk
• 1 cup heavy whipping cream
• 3-5 cardamom pods (optional flavoring)

Directions

In a large bowl, mix the mango pulp with the condensed milk. Pour in the evaporated milk.

Add the whipping cream and blend well. Stir in the cardamom pods, if using. Pour into a freezer-safe container. Cover tightly and freeze for at least six hours. Serve chilled.

Notes

• Kesar mango pulp contains saffron, which gives it a vibrant golden yellow color and a distinctively delightful taste.
• If using cardamom pods, remove prior to serving.
• Search our blog for more mango recipes.