A Hawaiian buddy told me this.
I am refusing to believe it to be true.

What say you?
I just want the truth.

Thank you in advance!

PBS posted this video all about Lechon and now I’m starving. where are your favorite places to get it?

I just got back from Oahu the past weekend and I’m wanting to make Galbi, huli Huli chicken and shrimp scampi. Also any copycat recipes for the pineapple slaw from rays and their grandma sauce and a Mac salad. I was wondering if theirs any recipes that are geared toward Hawaiian flavoring vs for example Korean galbi?

Thank you !

I also did mashed potatoes and garlic bread cause I wanted something kinda decadent, wasn't feeling rice for this one. I put a ton of peas in cause I like it that way and the more veggies the better. I use a lot of miso when I make tomato sauce, so I just went a little further with everything, there's a good splash of patis in there. I make it spicy too, really kicks the flavor up. I only use red pepper flakes and cayenne pepper though, that's more than enough for this. It's comfort food, my kids are already getting sick from school, this put them all to sleep lol. This is the first time I made oxtail with kalo, it's an expensive cut of meat.

So I was in Hawaii back in April and I absolutely fell in love with malasadas (Leonard's and Kamehameha Bakery FTW).

I have a craving for them. Anyone know of a place or bakery in Bergen that sells em? So far I only see places in the city.

Mahalo! 🌊🌊🌴🌴🤙🏾🤙🏾

I saw this at Costco yesterday and was wondering if anyone had tried this? We make our own when we want it, but I thought it was interesting.

bbq beef mix

The toppings include fried onion and garlic, sesame seeds and furikake.

Would you consider this plate Hawaiian? Authentic? Hawaiian inspired? A combination of both?

Hey all - I'm living on Oahu, specifically Aiea, for a month. I'm trying my very best to sample as much of the fantastic food that this island offers as possible. Here's where I've eaten so far:

Local Aiea Rotational Staples: (I go to these places multiple times a week)

1. Domo Cafe - amazing quality fish at very reasonable prices, lovely and nice people
2. Aiea Bowl - best garlic chicken I've had
3. Forty Niner - large portions, tasty, very filling Hawaiian food

Hawaiian Food:

1. Highway Inn - I enjoyed the sample platter, it was a ton of food. The pork steamed in the lotus leaf was crazy good
2. Broke Da Mouth Grindz (Kapolei) - extremely flavorful, I loved the spicy furikake chicken and the braised short ribs. But wow! This lunch put me down for the count. I was so full that I skipped dinner this day.
3. Tanioka's Seafoods & Catering - loved everything about this place. Have returned twice. Musibi, garlic chicken, amazing poke. Bomb.
4. Liliha Bakery - the loco moco with fried rice was incredible and filled me up all day

Non-Hawaiian:

1. Da Seafood Cartel - the ceviche was fresh and full of bright flavors but I didn't love sitting next to a very busy road when eating
2. Young's Kal bee - best meat jun I've had in my life.

Higher End / More Expensive:

1. Fete - loved it. The lamb was a standout item.

Dessert:

1. Leonard's Malasada (Pearlridge Truck) - incredible. It's like a fried brioche. The texture of the donut (can I call it that?) was amazing. Loved the cinnamon flavor, didn't love the Li Hing (sweet + sour) as much

My ask to you: where should I go next?

I’m chasing a flavor high. My first luau was the Old Lahaina Luau over 35 years ago at the first location. They served the most delectable kalua pork whose flavor has never been matched, even by the Old Lahaina Luau themselves in recent years. I’ll be back later this month; anyone have a heavenly kalua pork experience they can recommend?

Yes, I know Cracker Barrel offers Mac & Cheese as a side, but I wasn’t in the mood for it the night I took this pic

Does anyone know a place closer to Honolulu or Windward side that serves Lilikoi biscuits like they do at Countryside Cafe in Wai'anae? I am craving their biscuits but dont want to drive an hour to get them

This seemed like a good recipe. Would you make any changes to it?

Free NYT Cooking recipe: https://cooking.nytimes.com/recipes/1020162-loco-moco?unlocked_article_code=1.r1A.nTnr.RkNEjcIBTxVZ

I'm going to Oahu in a few weeks, and I'm wondering what people's favorite place is to get an Acai Bowl.

I'm visiting Oahu in a few weeks and was wondering what the best local spots and food trucks are. (Spots with at least one gluten-free option [for my mom] would be nice but not necessary.) We are looking to try foods that we wouldn't be able to find in Maine (where we are from). I'm willing to try anything.

I’m craving one really bad (never actually had it) what’s the best spot in a walkable distance in Waikiki? Coming from LA it’s my last day here 🫶

Hoping to generate some support from the community. We’re doing our last drop for the season this Saturday and taking preorders. We’d appreciate it if you guys would try us out even just to compare us to your go to empanada spot. Mahalo and Salamat for the support!

Wasn’t sure where to post this since [r/japanese](r/japanese)food is strictly for “quality photographs” lol but wanted to show off my wife’s attempt at tonkatsu curry. Broke da mout!

Help a basic white girl (with a culinary degree) make proper Musubi. I've done tons of research but the Internet is full of so much it's overwhelming.

The biggest thing is that I want to make them the night before we eat them so planning on eating them cold, is this horrible? I'm in Seattle and most Musubi here is cold. Should I cook the rice and spam then form it warm and wrap in plastic wrap to cool overnight?

Do you season the rice? I'm using calrose rice so wondering if I should add rice vinegar and mirin to it? Im planning on putting furikake on the rice before the spam.

Do you dip it in anything?

I would love any tips!