So this month, we're taking the much relaxed approach. Valentines has come and gone, not a bad celebration, just kept it low keyed. We've got a few family birthdays to celebrate and also and anniversary, ok two of them, our youngest daughter's and or own (37th wedding).
Anyway, the point of this post is to say that anytime I come across some information about a new eatery of local (Hawaiian foods), I stop, and take note. I was reading the newspaper the other day and came across an article about a "poke" contest held recently. It was there that I found two local kine food eateries because they happen to be the judges of the contest. It renewd my interest in local food places. Add that to the less than handful I know about along the Wasatch front, I feel like I'm almost in luau land.
Hawaiian poke (seasoned raw fish)
1 pound Ahi tuna
1 teaspoon Hawaiian salt or sea salt
1 tablespoon sesame seeds, roasted
1 tablespoon small dried shrimp
1/2 teaspoon dried red pepper flakes
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
3 green onions, thinly sliced
1/2 small onion, sliced into slivers
Cut tuna into 3/4-inch cubes and place in a bowl. Sprinkle with salt, sesame seeds, dried shrimp and red pepper flakes. Using your hand, toss gently.
In another bowl, mix soy sauce, sesame oil and oyster sauce. Add soy sauce mixture and onions to the tuna and toss gently.
Servings » 8
1 pound Ahi tuna
1 teaspoon Hawaiian salt or sea salt
1 tablespoon sesame seeds, roasted
1 tablespoon small dried shrimp
1/2 teaspoon dried red pepper flakes
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
3 green onions, thinly sliced
1/2 small onion, sliced into slivers
Cut tuna into 3/4-inch cubes and place in a bowl. Sprinkle with salt, sesame seeds, dried shrimp and red pepper flakes. Using your hand, toss gently.
In another bowl, mix soy sauce, sesame oil and oyster sauce. Add soy sauce mixture and onions to the tuna and toss gently.
Servings » 8
Now, let me count the ways, first there was "Bamboo Hut" which changed management from local Hawaii outcast to totally non-hawaii ownership. Signature trademark still is the BBQ ribs, still ono!.
There's "Sweets" in Provo still serving some local favorite plate lunches, still in business, BBQ or Teriyaki Chicken still ono.
Of course, keeping the hawaii connection is L & L, a young favorite in the islands and now here locally. They have an assortment but my favorite is the laulau plate and kalua pig. The laulau is real, wrapped with ti-leaf and cooked like at home, probably in a pressure cooker. The other stuff on the menu is alright but for real locals, gotta go for the laulau.
Another local is Matiki's which seemed alright but they have only opened irratically. Must be the economy. They're alright, friendly, work hard, and cook your food while you wait.
Up in Salt Lake county, there are probably more but the two that caught my stomach are "Mo Bettah Steaks" and Pounders Grill. Mo Bettah Steaks is a plate lunch stop, serving pulehu steaks or teriyaki style, plus some other offerings like kalua pig, chicken, etc. Trendy, not bad menu, great bust u mouth food. Friendly atmosphere, great vido of the islands, the ocean, the surf. Eat it there or on the go. As for Pounders, I haven't stopped there but will soon. Gotta keep local food in my opu.
So, the question, why is the local (Hawaiian) food stops more attractive or onoliscious than say the mainland foods? I donno but taste bettah to me!
