Today, we’re gonna go on a culinary tour of Hawaii. Hawaii’s foods are essentially a mish-mash of different cultures colliding and influencing one another. (Please note that I am not responsible for food comas, type 2 diabetes, weight gain, and/or heart attacks that may result from these.)

Chicken Long Rice is rice vermicelli noodles simmered in ginger and green onion broth with chicken and bok choy.

Manapua is the Hawaiian version of Char Siu Bao: These are steamed sweet pork buns.

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Squid Lu’au is squid cooked in coconut milk and taro leaves, but you can substitute with spinach or kale to your taste:

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Lomi Lomi Salmon is raw, marinated, cut-up salmon:

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Hawaiian Style Saimin, where if you want the full deal, add Portuguese sausage, and cabbage too while you’re at it.

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Hawaii loves SPAM, so try this, kids sell them in school to fundraise all the time!

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Loco Moco is ridiculously fattening, but it’s so damn good.

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In Hawaii, the Filipino community gave us this amazing coconut cake, which is called Bibingka in the Philippines.

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Malasadas are Portuguese-style raised donuts that are deep-fried, rolled around in sugar, and are sometimes filled with sweet creams.

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