List of Hawaiian dishes

This is a list of dishes in Hawaiian cuisine, which includes Native Hawaiian cuisine and broader fusion cuisines within the state of Hawaii.

List of Hawaiian dishes

Name Image Origin Description Plate lunch Polynesian, North American, East Asian Called in ʻōlelo Hawaiʻi, it is a standard plate lunches consist of one or two scoops of white rice, macaroni salad and an entrée like chicken katsu or teriyaki. Mixed plate Hawaiʻi A plate lunch with two types of protein. Okazuya Japan Served as a main meal or side dish. Loco moco Hawaiʻi Served as a main meal. Spam Japan with meat such as SPAM, hot dog, or Göteborg musubi on the island of Kauai; served as a snack or a main meal. Portuguese sausage Portugal A common breakfast main meal, sometimes with SPAM, eggs and rice. It is a featured item at places like fast food restaurants like McDonald's and Burger King.The Great Portuguese Sausage Shootout. The Tasty Island: Honolulu Food Blog. Retrieved 4 May 2008. Poi Hawaiʻi (Native Hawaiian) A traditional staple starch paste made from fermented mashed cooked taro corms. Poke Hawaiʻi (Native Hawaiian) Served as an appetizer or a main meal. Lomi-lomi salmon Hawaiʻi (Native Hawaiian) A fresh side salad made with salted salmon, tomatoes, and sweet onions, introduced by early Western sailors. Kālua pig Hawaiʻi (Native Hawaiian) Traditionally made with a whole pig, covered with banana leaves, and cooked in an imu (underground oven) for several hours until tender. Haupia Hawaiʻi (Native Hawaiian), Polynesia A traditional gelatinous coconut milk dessert made with pia (Polynesian arrowroot), a root vegetable introduced by early Polynesian voyagers used as a traditional thickening agent for haupia. It is served either standalone or as an accompaniment to other sweets. Japan Rice balls seasoned with salt, sometimes sprinkled with , wrapped with , or stuffed with an Cone Japan using larger pockets Japan Or " roll," a rolled containing cucumber, parcooked carrots, , , and (powdered dried shrimp) Chow fun China Flat wheat noodles stir-fried with vegetables Fried Hawaiʻi Stir-fried noodles similar to Chicken long rice China Chicken served with starch noodles simmered with soy sauce Japan Braised burdock in sweetened soy sauce Japan Pickled vegetables, typically thinly sliced cucumbers, carrots, and Japan Salad of mashed and vegetables Japan Simmered soybean pulp with vegetables Japan Braised Japanese pumpkin in sweetened soy sauce Potato salad European Potatoes mixed with vegetables in mayonnaise Macaroni salad European Macaroni, or other pasta, mixed with mayonnaise, sometimes with canned tuna Japan Deep-fried battered shrimp, fish, or vegetables Fried chicken Japan, United States Deep-fried chicken thighs style or in batter Fish cake Japan Deep-fried fish croquettes made from , sometimes stuffed with hard-boiled egg or hot dog Japan Or "hash balls," deep-fried potato croquettes in batter or Japan Simmered mixed vegetables, sometimes with chicken or pork Okinawa Pork, chicken, or hot dog simmered in soy sauce and sugar Potato hash patty European Potato croquettes sometimes seasoned with corned beef Japan Egg omelette sometimes mixed with vegetables or meats Japan Thinly sliced beef, boneless chicken thighs, meatballs or hamburger steak grilled and glazed with sauce Tofu patty Japan, Hawaiʻi A fish cake made with mashed and canned tuna or salmon Potato mac salad Euro-American, Hawaiʻi A local variation of potato salad combined with macaroni pasta and mayonnaise, commonly served as a component of a plate lunch. Dobash cake Hawaiʻi Haupia cake Hawaiʻi Lilikoi butter Hawaiʻi Lilikoi bar Hawaiʻi Lilikoi cake Hawaiʻi Guava cake Hawaiʻi Rainbow cake Hawaiʻi A chiffon cake, once a perennial favorite at birthday parties for over 40 years. Chantilly cake Hawaiʻi haupia, and guava/rainbow chiffon, once a perennial favorite at birthday parties for over 40 years. Guri-guri Hawaiʻi (Maui), Japan A sherbet originating from Maui via Japan. Hawaiian shave ice Hawaiʻi, Japan, Korea, Taiwan Thinly shaved ice and syrup served in a cup, paper cone, or bowl. Syrups used for Hawaiian shave ice include banana, pineapple, lychee, kiwifruit, mango, passionfruit, guava, and coconut. Also known as "ice shave" in other parts of the state. Kōʻelepālau Hawaiʻi (Native Hawaiian) Pudding of mashed sweet potato mixed with coconut milk. Kūlolo Hawaiʻi (Native Hawaiian) A distant Austronesian relative of the dodol using taro and coconut milk. Hawaiʻi (Native Hawaiian) A kūlolo-like dessert made with sweet potato or breadfruit. Lilikoi bar Euro-American, Hawaiʻi A local variation of the lemon bar. Mochi Japan Includes butter mochi, which is a favorite omiyage. Pies Euro-American, Hawaiʻi Varieties include custard, pumpkin, pumpkin-custard, haupia, chocolate haupia, and Okinawan sweet potato haupia. Pumpkin crunch Euro-American, Hawaiʻi A variation on the "pumpkin (pie) dump cake" popularized by Sam Choy, often served chilled as a dessert bar. Andagi Japan (Okinawa) Popular at pop-up shops during festivals like Obon. Anpan Japan A sweet roll typically filled with red bean paste. Apple turnover Euro-American, Hawaiʻi Made popular by Zippy's under the name "Apple Napples". Banana bread Euro-American A moist sweet bread made from mashed bananas, common throughout the islands. Blondies Euro-American, Hawaiʻi Made popular by Kamehameha Schools and locally referred to as "haole brownies". Bok tong go China Generically known as "(Chinese steamed) rice cake," it is a classic item sold by the manapua man. A multiple-layered version similar to kue lapis featuring a brown sugar top layer also exists. Chinese almond biscuit China Simply known locally as an "almond cookie". Chinese shortbread China Also known as "kong sui ban," this is a very tender Chinese biscuit with a texture between a cookie and a cake, often paired with hot tea. Chinese-style bakery buns China, Hawaiʻi Savoury baked buns such as hot dog or ham and cheese buns. Macadamia nut cookies Euro-American, Hawaiʻi Chocolate chip cookies and shortbread baked with the addition of local macadamia nuts. Coco puffs Euro-American, Hawaiʻi A popular cream puff variant made by Liliha Bakery, typically filled with a chocolate pudding and topped with chantilly frosting. Jindui China A fried pastry pastry that serves as a staple during Chinese New Year but is eaten throughout the year. Lavash Armenian, Hawaiʻi Also spelled "lavosh", this crisp flatbread was glamourized in the 1960s as a high-end alternative to toast. The version sold at the Kanemitsu Bakery counter in Molokaʻi offers flavors including Maui onion, sesame, taro, and cinnamon. Malasada Portugal A fried staple on Mardi Gras that remains popular throughout the year. Modern local recipes involve coating it with cinnamon sugar or filling it with various jams and creams like guava, haupia, or custard. Manapua China A local iteration of the Cantonese char siu bao that is often two to three times larger than the versions found in standard dim sum restaurants. Popular fillings include a whole lup cheong sausage, sweet potato, or kalua pig, and it is sometimes baked rather than steamed, a style made popular by the Royal Kitchen in Chinatown during the 1970s. Manju Japan A baked sweet dumpling that has become a favorite omiyage for travelers leaving Maui. Molokai "hot bread" Hawaiʻi A well-known bakery export of Molokai featured by Anthony Bourdain. The bakery was a semifinalist for the James Beard Foundation Award for Outstanding Baker. Moon cakes China A seasonal favorite during the Chinese Mid-Autumn Festival where local island flavors like mango and taro are sometimes incorporated. Nian gao China Locally known simply as "gau," this is a sticky sweet staple of Chinese New Year sold at many local shops or made in bulk by households to share with families. Poi pastries Hawaiʻi, Portugal, Japan Modern specialty pastries incorporating poi into the dough, including poi donuts, poi malasadas, and poi mochi. Portuguese sweet bread Portugal A soft, sweet yeast bread known as "Hawaiian sweet rolls" outside of the state. Spanish rolls Philippines A sweet, soft pastry roll rolled with a sugar and butter filling, popular as an office snack to pair with coffee. Snow puffies Hawaiʻi A local flaky pastry variation of the Napoleon puff pastry layer cake. Adobo Philippines A savory dish of pork simmered in vinegar, soy sauce, garlic, and spices. Cantonese-influenced dim sum China Includes local adaptations such as char siu manapua; fun guo, locally called pepeiao (meaning "ear" in Hawaiian); gok jai ("half moon"); pork hash which is typically twice the size of a standard shumai; and ma tai su, a baked pork and water chestnut pastry. Crispy gau gee China, Hawaiʻi Deep-fried dumplings (also spelled kau gee) constructed by folding a square wrapper in half into simple rectangular or triangular pockets. Kalua pig Hawaiʻi (Native Hawaiian) Pork slow-roasted inside an underground oven (imu) until exceptionally tender and smoky. Laulau Hawaiʻi (Native Hawaiian) A traditional preparation consisting of pork wrapped securely in taro leaves and steamed inside a ti leaf bundle. Lechon Philippines A spit-roasted whole pig style introduced by Filipino immigrants, featuring extremely crispy skin. Portuguese sausage Portugal A smoked pork sausage seasoned with garlic and paprika, common as a local breakfast staple. Lumpia Philippines Fried spring rolls filled with minced pork and chopped vegetables. Lūʻau stew Hawaiʻi (Native Hawaiian), Hawaiʻi A local comfort food dish prepared by simmering taro leaves with pork until smooth and tender. Pasteles Puerto Rico A savory meat pie variant introduced by Puerto Rican laborers, featuring seasoned pork encased in a green plantain or root vegetable masa, wrapped in banana leaves and boiled. Pastele stew Puerto Rico, Hawaiʻi A local fusion stew featuring the seasoned pork, olives, and sofrito flavors of pasteles cooked without the labor-intensive leaf wrapping. Pork guisantes Philippines A Filipino-style savory pork stew simmered with green peas and tomato sauce. Rafute Japan (Okinawa) A dish of glazed, skin-on pork belly chunks slowly simmered in soy sauce, brown sugar, and Okinawan alcohol. Siu mei China Cantonese-style roasted meats including sweet barbecued pork (char siu) and crisp-skinned roasted pork belly (siu yuk). Won ton China Boiled or fried Chinese dumplings containing a minced pork filling. Vinha d'alhos Portugal A traditional garlic and wine-marinated pork dish served on festive occasions. Cake noodles China, Hawaiʻi A crisp cake formed by pan-frying chow mein noodles until the crust is crunchy while the interior stays tender, cut into blocks and ladled with a saucy topping like beef and broccoli. Chow mein China Stir-fried wheat noodles tossed with sliced vegetables and protein. Look fun China Wide, flat steamed rice noodles often seasoned with soy sauce or served in broth. Pancit Philippines Stir-fried noodles prepared with vegetables and meat fragments, introduced by Filipino immigrants. Saimin Hawaiʻi A definitive local noodle soup developed during the plantation era, featuring soft wheat egg noodles in a clear hot dashi broth. It can also be served stir-fried as fried saimin. Yakisoba Japan Stir-fried wheat noodles seasoned with a savory, sweet sauce. Steamed rice Asia Standard medium-grain white rice cooked soft, serving as the baseline carbohydrate for most local meals. Fried rice China, Hawaiʻi Wok-fried rice tossed with egg, green onions, and local diced proteins like Spam, Portuguese sausage, or char siu. Mochi rice Japan Glutinous short-grain rice cooked until sticky, used in both savory and sweet dishes. Musubi Japan Hand-pressed rice blocks, often wrapped with a ribbon of dried seaweed. Futomaki Japan Locally called maki, this thick rolled sushi contains standard fillings such as sweet egg omelette (tamagoyaki), pickled gourd (kampyo), cucumber, carrots, and sweet pink dried shrimp powder (hana ebi).