Beyond the Brochure: Your Thrillist Guide to Hawaii’s Local Fast Food Legends & Authentic Island Eats

Hawaii’s not just about epic beaches and killer sunsets it’s about the food that brings the islands’ crazy mix of cultures to life. Forget those fancy resort spots with overpriced menus. The real deal is in the neighbourhood joints, food trucks, and local dives where the food’s hearty, soulful, and full of aloha. This guide’s gonna take you through five essential aspects of Hawaii’s food culture so you can eat like a local, be you ravenous after climbing a volcano or just yearning for some island flavor. Buckle up and get ready to chow down and connect with the heart of Hawaii.

1. Local Fast-Food Vibes

Zesty and Zippy Tangled Collards

This vibrant collard greens recipe transforms humble greens into a zesty, savory side dish. Featuring tangy pickled peppers, aromatic garlic, fresh lemon, and crispy Parmesan breadcrumbs, it's a quick and flavorful way to enjoy collards with a delightful texture contrast.

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Course lunch/dinner

Cuisine south american

Servings 4 people

Calories 940.1 kcal

Equipment

• 1 Large Pot For blanching the collard greens.
• 1 Large Skillet For toasting breadcrumbs and sautéing the collards.
• 1 Microplane or Fine Grater For lemon zest and Parmesan cheese.
• 1 Cutting Board
• 1 Chef's knife

Ingredients

  

Main

• 3 tablespoons chopped mildly spicy pickled peppers Mama Lil's preferred
• Zest from 1 large lemon
• 2 ounces microplaned Parmesan about 3/4 cup, lightly packed, plus additional to garnish
• 12 large collard leaves more if the leaves are smaller
• 2 to 2 1/2 tablespoons olive oil divided
• 1/2 cup dry bread crumbs homemade (see note below)
• 3 to 4 medium garlic cloves minced (about 3 to 4 teaspoons)
• 1/4 to 1/2 teaspoons red pepper flakes depending on the level of spice from the pickled peppers and your personal preference
• Salt
• Freshly ground black pepper
• Fresh lemon juice

Instructions

 

• Wash the collard leaves thoroughly. Remove the tough stems and coarsely chop the leaves.
• Bring a large pot of heavily salted water to a rolling boil. Blanch the chopped collards for 3-5 minutes, or until tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then thoroughly squeeze out excess water.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp. Remove from skillet and set aside.
• Add the remaining 1 to 1 1/2 tablespoons of olive oil to the same skillet over medium-low heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
• Add the well-drained and squeezed collards to the skillet with the garlic mixture. Increase heat to medium and sauté for 3-5 minutes, tossing to combine and heat through.
• Stir in the chopped mildly spicy pickled peppers, lemon zest, and 2 ounces (about 3/4 cup) of microplaned Parmesan cheese.
• Season generously with salt and freshly ground black pepper to taste, adjusting as needed after tasting.
• Remove the skillet from heat. Squeeze fresh lemon juice over the collards, adjusting the amount to your preference for zestiness.
• Transfer the zesty and zippy tangled collards to a serving dish.
• Garnish generously with the reserved toasted breadcrumbs and additional microplaned Parmesan cheese before serving warm.

Notes

1. Blanching the collards is a critical step to tenderize them and reduce bitterness. Ensure they are thoroughly squeezed dry after blanching to prevent a watery dish. A salad spinner can assist in removing excess moisture.2. Homemade breadcrumbs elevate this dish significantly, providing a superior texture and fresh flavor. Toast them carefully to a golden crisp without burning the garlic.3. The harmony of zesty lemon, piquant pickled peppers, and savory Parmesan is key. Taste and adjust the amount of red pepper flakes based on the heat of your pickled peppers and personal preference. A final squeeze of fresh lemon juice before serving brightens the entire dish, enhancing its 'zippy' character. Don't overcook the greens in the final sauté; they should be tender but still retain a pleasant bite.

Hawaii’s fast food is on another level, blending island flavor with the comfort of home you can’t find elsewhere. We’re talking local franchises some with only a few locations that are the backbone of the food scene. Zippy’s is the reigning champ here, a family-owned place that started in Honolulu in ’66. With more than 20 locations island-wide (and one in Vegas!), it’s locals’ go-to for a 24/7 comfort food crutch.

Scrambled Eggs Unscrambled

This recipe presents a refined method for crafting creamy, perfectly cooked scrambled eggs. It emphasizes precise heat control and a unique folding technique, rather than constant stirring, to create distinct curds while ensuring a moist texture. The eggs are removed from heat just before fully set, allowing carryover cooking to complete the dish to ideal doneness, ensuring they are never overcooked.

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Prep Time 7 minutes mins

Total Time 7 minutes mins

Course Breakfast

Cuisine American

Servings 3 people

Calories 393.9 kcal

Equipment

• 1 Small Mixing Bowl
• 1 Non-stick Skillet
• 1 Heat-Resistant Rubber Spatula
• 1 Fork

Ingredients

  

Main

• 5 eggs
• 5 tablespoons milk
• 1 pat of butter
• Kosher salt
• Ground pepper
• Chives or parsley to garnish

Instructions

 

• In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

Notes

Achieving perfect scrambled eggs hinges on precise heat management and gentle handling. Start with a low heat to melt the butter and begin curd formation slowly, then increase heat briefly to finish. The key is to fold the curds over themselves rather than continuous stirring, which can break them down too much. Always remove the eggs from the heat when they are slightly underdone, as residual heat will continue to cook them to perfection. For an even creamier texture, consider substituting a portion of the milk with heavy cream, or for lighter, fluffier eggs, a splash of water. Fresh, high-quality eggs make a noticeable difference in flavor and texture.

Zippy’s menu is like a love letter to Hawaii’s diversity. Their chili is a legend over 100 tons sold every month! It’s rich, hearty, and a must. Then there’s the loco moco: rice, a juicy hamburger patty, gravy, and a fried egg on top perfect for powering through your day. Noodle fans, you’ll love their saimin, a savory bowl of dashi broth with Spam and fish cake. Don’t nap on the Korean fried chicken with a side of creamy mac salad. Tip: order a “Zip Pac” bento to take on your flight it’s a local custom to carry Hawaii’s flavors wherever you roam.

2. Big Chains, Hawaiian Style

Brown Rice Salad with Citrus-Thai Basil Vinaigrette

This refreshing brown rice salad features a vibrant Citrus-Thai Basil Vinaigrette. Combining fluffy brown rice with crisp vegetables like carrots, pea pods, and onions, it's dressed in a zesty, herbaceous dressing. Easy to prepare and bursting with fresh flavors, it makes for a perfect light lunch or a delightful side dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course lunch/dinner

Cuisine south east asian

Servings 4 people

Calories 1734.1 kcal

Equipment

• 1 Large Mixing Bowl For combining salad ingredients
• 1 Blender or Food Processor Essential for emulsifying the vinaigrette and finely incorporating herbs
• 1 Box Grater For grating carrots
• 1 Sharp Chef's Knife For slicing and chopping vegetables and herbs
• 1 Cutting Board

Ingredients

  

Main

• 2 cups cooked brown rice
• 2 carrots grated
• 1 cup pea pods thinly sliced on an angle
• 1 small red onion halved and minced
• 6 green onions thinly sliced on an angle
• Citrus-Thai Basil Vinaigrette recipe follows
• Chopped fresh cilantro Thai basil, and/or mint leaves, for garnish
• 3/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup fresh Thai basil leaves chopped (substitute regular basil or mint leaves if needed)
• 1 cup fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 heaping tablespoon honey
• 1/2 cup canola oil

Instructions

 

• Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.

Notes

Achieving perfectly cooked, fluffy brown rice is paramount; avoid overcooking to prevent a mushy texture. For the vinaigrette, a blender or food processor is recommended to fully emulsify the ingredients and achieve a vibrant, smooth consistency, ensuring the fresh herbs are fully incorporated. Uniformly grating carrots and thinly slicing other vegetables enhances both presentation and mouthfeel. The 30-minute resting period at room temperature is crucial for the flavors to meld and deepen. Consider adding toasted nuts or seeds for an additional textural element, or grilled shrimp/chicken to transform it into a complete main course. This salad holds well, making it excellent for meal prep.

Even the giant fast-food chains get a Hawaiian makeover here. McDonald’s? Ditch the standard. Their breakfast plates trade out muffins for rice, accompanied by scrambled eggs and Spam or Portuguese sausage. Their saimin, which is filled with fish cake and nori, is a local favourite and splashed with shoyu. Dessert options include their haupia (coconut) or taro pies warm, flaky, and delicious. Jamba Juice serves up a Gotta Guava smoothie, a tropical blend of fruit juices and sherbet. Taco Bell even gets into the act, occasionally adding kalua pork to nachos or burritos.

Chorizo Garbage Plate

This 'Chorizo Garbage Plate' is a hearty, one-pan meal combining crispy shredded potatoes, vibrant bell peppers, onions, and spicy chorizo. Scrambled eggs and melted Cheddar cheese bind the ingredients together, creating a satisfying and flavorful hash. Perfect for a quick and substantial breakfast, brunch, or casual dinner, served simply with toast or tortillas.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 3 people

Calories 1991.8 kcal

Equipment

• 1 Large Nonstick Skillet or Flat Top Grill Essential for cooking the entire dish evenly.
• 1 Sturdy Spatula For mixing, flipping, and breaking up ingredients.
• 1 Chef's knife For precise dicing of vegetables.
• 1 Cutting Board A stable surface for ingredient preparation.
• 1 Measuring Spoons and Cups For accurate ingredient measurement.

Ingredients

  

Main

• 2 to 3 tablespoons vegetable oil
• 2 cups shredded potato or store-bought hash browns
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon diced jalapeno optional
• 1 cup ground chorizo browned
• 1/2 cup diced tomato
• 5 eggs
• 1/2 cup shredded Cheddar
• Toast or tortillas for serving

Instructions

 

• Preheat a flat top grill or nonstick skillet over medium-high heat.
• Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout.
• Serve with toast or tortillas.

Notes

For optimal texture, ensure the potatoes crisp up nicely; avoid overcrowding the pan. Season generously with salt and black pepper throughout the cooking process, tasting as you go. The eggs can be cooked to your preference: for a richer dish, cook until just set with slightly runny yolks; for a drier hash, cook through. Consider garnishing with fresh cilantro, sliced green onions, or a dollop of sour cream and a dash of hot sauce for added freshness and a kick.

These changes make fast food, well, Hawaiian, if you know what I mean, in a chill way to experience the islands without leaving the familiar places you’re visiting. It’s the evidence that aloha finds its way into every bite wherever you’re dining.

3. Local Food Heroes

Ahi Poke

This Ahi Poke recipe offers a vibrant, fresh, and easy-to-prepare dish. Diced sushi-grade ahi tuna is marinated in a savory blend of soy sauce, sesame oil, sambal, and fresh aromatics like ginger, garlic, and scallions. After chilling to allow flavors to meld, it's finished with crunchy macadamia nuts and fresh scallion greens, making it a perfect light appetizer or main course.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine south east asian

Servings 4 people

Calories 1091.3 kcal

Equipment

• 1 Medium Mixing Bowl
• 1 Cutting Board
• 1 Sharp Chef's Knife For precise slicing and dicing
• 1 Microplane or Fine Grater For ginger
• 4 Serving Bowls or Plates For individual portions

Ingredients

  

Main

• 1/4 to 1/2 cup soy sauce
• 1/2 tablespoon sambal oelek
• 1 teaspoon sesame oil
• 3 scallions white and green parts separated, sliced thinly on the bias
• 2 cloves garlic smashed and finely chopped
• One 1/2-inch piece ginger peeled and grated
• 1/2 white onion such as Maui onion, julienned
• 1 pound ahi tuna cut into 1/2-inch chunks
• 2 tablespoons chopped dry-roasted macadamia nuts

Instructions

 

• Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
• Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

Notes

The quality of your ahi tuna is paramount for poke; always use sushi-grade or sashimi-grade fish. Ensure all ingredients, especially garlic, ginger, and scallions, are finely prepped to evenly distribute their flavors without overpowering the delicate tuna. The 30-minute marination is key for the flavors to meld, but avoid over-marinating, which can 'cook' the tuna with the soy sauce. Sambal oelek provides a gentle heat; adjust to your preference. The dry-roasted macadamia nuts offer a delightful textural contrast and richness. For serving, consider plating over a bed of sushi rice, mixed greens, or crisp wonton chips to complete the experience.

Hawaii’s culinary world is full of local-born chains that pack big flavor and, yes, heart. Peppa’s Korean BBQ lures you in with mix plates combining strong Korean flavor with island spirit. Big City Diner, which has been around since ’98, combines traditional diner fare with Hawaiian classics for that homemade taste. Bangkok Chef began as a small place in 2001 and now boasts four Oʻahu locations, offering Thai-Hawaiian cuisine you’ll be obsessed with. Teddy’s Bigger Burgers brings on retro feel with juicy, loaded burgers locals love. And L&L Drive-In, born in Kalihi over 50 years ago, has spread Hawaii’s plate lunch love to the mainland and even Japan.

These spots are all about the islands’ hustle and creativity, with menus that tell Hawaii’s story. Eating here feels like joining the community and savoring dishes with soul.

4. The Heart of Hawaiian Eats

To dine like a local, you gotta immerse yourself in Hawaii’s big three: plate lunch, poke, and shave ice. These are not just meals they’re the rhythm of island life.

Kheema: Indian Ground Beef with Peas

This Kheema recipe offers a flavorful and comforting Indian ground beef and peas dish. Finely diced onions, garlic, and ginger are sautéed with a blend of aromatic spices, then combined with ground beef, fresh tomatoes, and vibrant peas. Simmered to perfection and finished with a touch of vinegar and fresh cilantro, it's an easy-to-prepare meal, ideal for serving with warm chapatis or pita bread.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course lunch/dinner

Cuisine Indian

Servings 4 people

Calories 1758.8 kcal

Equipment

• 1 Large Skillet
• 1 Cutting Board
• 1 Chef's knife
• 1 Wooden Spoon or Spatula
• 1 Measuring Spoons and Cups

Ingredients

  

Main

• 3 tablespoons canola oil
• 1 medium onion finely diced
• 4 cloves garlic minced
• One 1-inch thumb fresh ginger peeled and minced
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon store-bought or Homemade Garam Masala recipe follows
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne optional
• 1 pound ground beef
• 2 medium tomatoes chopped
• Kosher salt and freshly ground black pepper
• 1 cup shucked fresh English peas or 1/2 cup frozen peas thawed
• 2 teaspoons malt vinegar or apple cider vinegar
• 1/4 cup chopped fresh cilantro plus a few extra leaves for garnish
• 4 chapatis or pitas warmed
• 3 large cinnamon sticks if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods shelled, husks discarded (about 1 tablespoon of seeds), optional

Instructions

 

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.

Notes

For optimal flavor, ensure your spices are fresh and aromatic; gently toasting them in oil before adding the beef enhances their depth. When browning the ground beef, avoid overcrowding the skillet to achieve a proper sear rather than steaming, which can lead to a less flavorful outcome. Fresh English peas offer a brighter, sweeter bite compared to frozen; if using frozen, add them closer to the end to prevent mushiness. The malt or apple cider vinegar adds a crucial tang that cuts through the richness of the beef and spices, brightening the overall profile. Adjust cayenne to your preferred heat level. Garnish generously with fresh cilantro just before serving for vibrant color and aroma. Serve with warm naan or rice for a complete meal.

Plate Lunch: Imagine this two scoops of clumpy white rice, a scoop of rich mac salad, and the main event: smoky kalua pig, teriyaki beef, or crispy chicken katsu. You’ll see these filling plates everywhere food trucks, diners, even gas stations. Rainbow Drive-In on Oahu has a classic for their mixed plate, or try Helena’s Hawaiian Food for the authentic experience. L&L Hawaiian Barbecue’s a good choice for an inexpensive, filling option. Plates are $10–$15 and gargantuan, so arrive hungry. Ask the workers what they like there is no shame in asking.

Poke: Repeat after me: “POH-keh.” Raw fish (typically ahi) mixed with soy sauce, sesame oil, seaweed, and onion. Avoid the tourist joints and go to Foodland or Tamura’s supermarket shelves for the best endless options for $15–$25 per pound. Ono Seafood on Oahu is a treasure trove for fresh poke, but expect a wait. Go for spicy ahi or tako (octopus), and don’t hesitate to ask for a taste sample it’s part of the attitude.

Green Coconut and Grapefruit Shaved Ice Recipe

This recipe creates a light and invigorating green coconut and grapefruit granita, a delightful shaved ice dessert. Combining the delicate sweetness of coconut water with the zesty brightness of grapefruit, it offers a refreshing and subtly tropical treat perfect for warm days or as a palate cleanser. The process involves simple freezing and scraping to achieve its signature icy texture.

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Total Time 4 hours hrs

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 475.7 kcal

Equipment

• 1 Saucepan
• 1 Whisk
• 1 Shallow freezer-safe pan e.g., glass baking dish
• 1 Fork
• 10 Serving bowls

Ingredients

  

Main

• 24 ounces fresh or canned green coconut water
• 8 ounces grapefruit juice ideally fresh squeezed
• 1/3 cup of sugar
• Garnish: honey or grapefruit segments optional

Instructions

 

• Combine green coconut water, grapefruit juice, and sugar in a saucepan.
• Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
• Remove the saucepan from the heat and allow the mixture to cool completely to room temperature.
• Once cooled, pour the liquid into a shallow, freezer-safe pan, such as a glass baking dish or a metal tray.
• Place the pan in the freezer and freeze for approximately 45 minutes to 1 hour, or until ice crystals begin to form around the edges.
• Using a fork, vigorously scrape the ice crystals from the edges towards the center of the pan, breaking them up.
• Return the pan to the freezer and continue freezing, scraping with the fork every 30 to 45 minutes, until the entire mixture has a light, fluffy, shaved-ice consistency. This process may take 3-4 hours.
• Once fully frozen and scraped, spoon the granita into individual serving bowls or glasses.
• Garnish with a drizzle of honey or fresh grapefruit segments, if desired.
• Serve immediately for the best texture and flavor.

Notes

To achieve the perfect granita texture, regular scraping is crucial. Starting after about 45 minutes to an hour of freezing, and then every 30-45 minutes thereafter, will yield light, fluffy crystals rather than a solid block of ice. Adjust sugar to your grapefruit's tartness – a taste test after dissolving is key. Using fresh green coconut water, if available, significantly enhances the delicate tropical notes. For an elevated presentation, consider garnishing with toasted coconut flakes, fresh mint, or a touch of lime zest alongside the suggested honey or grapefruit segments. Ensure the mixture is completely cool before freezing for optimal crystal formation.

Shave Ice: This isn’t your average snow cone. It’s fluffy, finely shaved ice drenched in syrups like lilikoi or mango. Level it up with ice cream or azuki beans. Matsumoto Shave Ice in Haleiwa is iconic, but Aoki’s nearby is just as legit. Ululani’s on Maui does natural fruit syrups for a fresh twist. Top with a “snow cap” of condensed milk or li hing mui powder for the local flair. At $3–$8, it’s an affordable indulgence.

5. Timeless Island Treasures

Manapua Recipe

This recipe guides you through making homemade Manapua, a delicious steamed bun. It features a soft, yeasted dough generously filled with a savory mixture of diced Chinese sausage, fresh vegetables, and flavorful sauces. The process involves preparing the dough, cooking the filling, assembling the buns, and steaming them to fluffy perfection, offering a delightful and authentic culinary experience.

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Total Time 18 minutes mins

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 5788.3 kcal

Equipment

• 2 Large Mixing Bowls One for dough, one for filling
• 1 Steamer Bamboo or metal, with lid
• 1 Large Pot To accommodate the steamer
• 1 Rolling Pin
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 2 cups lukewarm water
• 1 cup sugar
• 1 tsp salt
• 3 packages dry yeast not rapid yeast
• 8 tbsp vegetable oil
• 7 cups flour
• 4 cups chinese sausage diced
• 1/4 tsp garlic finely minced
• 1 cup bean sprouts
• 1/2 cup carrot coarsely shredded
• 1 green onion chopped
• 1/2 shiitake mushroom sliced
• 2 tsp sherry wine
• 1/2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp water
• 1 tbsp cornstarch
• 1 1/2 tbsp sugar

Instructions

 

• In a large mixing bowl, combine lukewarm water, 1 cup sugar, yeast, vegetable oil, and salt. Let sit for 5-10 minutes until foamy to activate the yeast.
• Gradually add 7 cups flour to the yeast mixture, mixing until a dough forms. Knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic.
• Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
• In a separate bowl, prepare the filling sauce by combining sherry wine, soy sauce, oyster sauce, 2 tbsp water, and 1.5 tbsp sugar. In a small bowl, mix cornstarch with a splash of water to create a slurry.
• Sauté diced Chinese sausage, minced garlic, bean sprouts, shredded carrot, chopped green onion, and sliced shiitake mushroom in a pan until tender-crisp.
• Pour the prepared sauce into the sautéed mixture and bring to a simmer. Stir in the cornstarch slurry, cooking until the filling thickens. Let cool completely.
• Once the dough has doubled, punch it down and divide it into 12 equal pieces. Roll each piece into a smooth ball, then flatten and roll into a round wrapper, thicker in the center.
• Place a generous spoonful of cooled filling in the center of each dough wrapper. Gather the edges of the dough and pinch them together tightly to seal the bun.
• Place each bun on a small square of parchment paper and arrange them in a steamer basket, ensuring enough space for expansion. Let the buns proof for another 20-30 minutes.
• Steam the buns over high heat for 12-15 minutes, or until cooked through and fluffy. Serve warm.

Notes

For optimal dough texture, ensure your lukewarm water is between 105-115°F (40-46°C) to properly activate the dry yeast. Knead the dough thoroughly—about 10-15 minutes by hand or 7-10 minutes with a stand mixer—until it's smooth and elastic; this develops gluten for a fluffy bun. When preparing the filling, dice the Chinese sausage and vegetables uniformly for even cooking and distribution. The cornstarch slurry is key for a cohesive filling that doesn't make the bun soggy; ensure it's cooked until thickened. When forming the buns, seal them tightly to prevent any filling from escaping during steaming. For steaming, line your steamer basket with parchment paper squares under each bun to prevent sticking. Do not overcrowd the steamer, as adequate space allows for proper expansion and even cooking.

There are treasures hidden in Hawaiian cuisine that serve to display its multicultural heritage. Kalua pig, baked in the ground oven, is smoky bliss experience it at Helena’s or Highway Inn. Laulau, pork in taro leaves, is ultra-comforting and homespun; it’s to be found at the same places. Loco moco (ground beef, rice, egg, gravy) is a staple at Cafe 100 on the Big Island or Zippy’s. Malasadas, sweet Portuguese doughnuts, are the stars at Leonard’s Bakery on Oahu or Tex Drive In on the Big Island. Manapua, steamed buns stuffed with char siu, are perfect for grabbing at 7-Eleven or Sing Cheong Yuan Bakery. Huli huli chicken, marinated and grilled, is a roadside treat at places like Ray’s Kiawe Broiled Chicken. And saimin, a noodle soup with char siu and fish cake, tells Hawaii’s diverse story at Shiro’s Saimin Haven or Sam Sato’s.

Grind-Your-Own Chicken Shawarma Burgers

This recipe guides you in crafting flavorful chicken shawarma burgers by grinding your own chicken, infusing it with aromatic spices, and grilling to perfection. Served on toasted kaiser rolls, these juicy patties are topped with crisp romaine, zesty giardiniera, and a bright lemon tahini sauce, offering a unique and satisfying twist on the classic burger.

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Cook Time 25 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine middle eastern

Servings 4 people

Calories 2751 kcal

Equipment

• 1 Food Processor Essential for grinding the chicken to the correct texture.
• 1 Baking Sheet For chilling chicken cubes before grinding.
• 2 Mixing Bowls One for spices, one for combining meat and spices.
• 1 Grill For cooking the patties.
• 1 Instant-Read Meat Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.

Ingredients

  

Main

• 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground allspice
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil plus more for grilling
• Butter for buttering the rolls
• 4 sesame seed kaiser rolls split
• 4 romaine lettuce leaves
• 1 cup giardiniera chopped
• Lemon Tahini Sauce recipe follows
• 1/4 cup tahini sauce
• Zest of 1 lemon plus 1/4 cup lemon juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

Instructions

 

• Put the chicken cubes on a baking sheet and put in the freezer until very firm, about 30 minutes. Put the blade and bowl of a food processor in the freezer as well.
• Meanwhile, mix together the cumin, paprika, turmeric, garlic, allspice, chili, cinnamon and 1 tablespoon salt in a bowl. Mix in the olive oil to make a paste.
• Working in 2 batches, put the firm, almost-frozen chicken into the cold food processor and pulse 10 to 15 times until coarsely chopped. Transfer the chopped meat to a bowl and repeat with the remaining chicken cubes. Add the spice blend paste to the meat and mix to gently combine. Divide the meat into 4 balls and flatten into 3/4-inch-thick patties.
• Prepare a grill for medium-high heat. Clean and oil the grates. Brush each patty with some oil, then season with a bit of salt and pepper. Grill until the inside of the patties registers 160 degrees F, about 5 minutes per side. Let the burgers rest for 5 minutes. Butter and toast the rolls.
• Burger Build: On each roll bottom, place 1 leaf of romaine, then a burger and some giardiniera. Add a nice schmear of the Lemon Tahini sauce on each roll top.

Notes

Achieving the right texture for these burgers starts with chilling your chicken thoroughly and placing your food processor blade and bowl in the freezer. This ensures a coarse, even grind without overworking the meat, which can lead to tough burgers. When combining the ground chicken with the spice paste, mix gently to avoid compacting the patties. Rest your grilled burgers for 5 minutes; this allows the juices to redistribute, resulting in a more succulent patty. The giardiniera is a key component, offering a delightful tangy crunch that contrasts beautifully with the rich chicken and creamy tahini sauce. Don't skip making the fresh lemon tahini sauce—its bright, zesty flavor elevates the entire dish.

These dishes are pure Hawaii, rooted in tradition. Hunt them down at local spots or farmers markets for the real experience.

Living the Local Food Life

Shrimp Scampi with Linguini

This easy shrimp scampi recipe features succulent shrimp quickly cooked in a rich garlic, butter, and white wine sauce. Tossed with al dente linguini and fresh parsley, it delivers a classic, flavorful Italian-American dish perfect for a quick and elegant meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3245 kcal

Equipment

• 1 Large Stockpot
• 1 Large Skillet
• 1 Chef's knife
• 1 Cutting Board
• 1 Tongs or Large Spoon

Ingredients

  

Main

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil plus more for drizzling
• 2 shallots finely diced
• 2 cloves garlic minced
• Pinch red pepper flakes optional
• 1 pound shrimp peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Instructions

 

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Notes

For perfect linguini, cook it 'al dente' – slightly underdone – as it will finish cooking in the hot scampi sauce, absorbing all the flavors and preventing it from becoming mushy. Ensure shrimp are not overcooked; they become rubbery quickly. Cook until just pink, then remove and add back at the very end. The combination of butter and olive oil provides a rich base while allowing for higher heat. Don't skip the fresh lemon juice and parsley; they brighten the dish and add essential freshness. A good quality dry white wine is key for deglazing and building depth.

Eating like a local means soaking up the chill vibe. Service might take a bit, but it’s always friendly and welcoming. Chat up the staff or other diners for insider tips say “aloha” with a smile, and you’re golden. Tip 15–20% (watch for auto-gratuity), and order drinks like POG, Hawaiian Sun, or Kona coffee to go all-in. Support places that use local ingredients and sustainable seafood to keep Hawaii’s resources thriving. Skip the tourist traps, Hawkins, embrace the new flavors, and bring cash some spots are old-school like that. Portions are massive, so show up ready to eat.