The Hungry Anthropologist

  A. Weaver || Malaki 26, 2022 This is such a simple sweet treat to make that really celebrates the delicious flavors of Hawaiʻi's beloved pineapple. Li Hing Mui Pineapple is two simple ingredients that make the ordinary, extraordinary. Li Hing Mui Li hing mui is a dried salted sour plum originating from China's Pearl River Delta region. In 1850, the first group of Chinese laborers introduced this dried sour plum to the Hawaiian Islands. Li hing mui has become a local cult favorite snack-slash-treat that is known state wide as crack seed. The Hawaiian Islands are home to many mom and pop crack seed stores that typically sell dozens of varieties and flavors of sweet, salty, and/or sour preserved fruits. Li hing mui is often sold as a red powder that presents a sweet licorice flavor and is a perennial top seller at any local crack seed shop. Li hing mui can be sold in many different forms, such as a dried fruit leather, crushed and turned into a powder (shown above), or sold as w...

 A. Weaver || Kekemapa 31, 2022 The legacy of Vietnamese immigrants to the Hawaiian Islands is somewhat of a recent story in Hawaiian immigrant history. During the turbulent Vietnam War, many Vietnam refugees fled to the Hawaiian Islands between 1975 and 1989.  Vietnamese immigrants contributed greatly to Hawaiʻi's local culture through their traditions, religion, and food. Pho, an aromatic soup, contains pouched meat, fresh vegetables, rice noodles, and herbs. Beef Pho Recipe makes 6-7 quarts. Total time 3 hours (Prep: 45 minutes/ Cook: 2:15).  Special Cookware: Stock pot, air fryer, and spice bag Ingredients  8-10 pounds beef marrow bones 5 garlic cloves 4-5 qt water 4 star anise 2-3 qt beef stock 2-3 cinnamon sticks 2 tbs cardamom pods 2 tbs coriander seeds 2 tbs fennel seeds 2 oz rock sugar 2 tbs kosher salt 1 tbs black pepper 1 onion 1 3-5 inch piece ginger 1/3 cup fish sauce 1/2 cloves  Directions Preheat oven 425°F. Heavily season the beef marrow bon...

 A. Weaver || December 31, 2022 This common, hot and spicy Korean pickle, also known as kimchi, is a household staple in most Hawaiʻi fridges. From King's to Halm's, you can find a large variety of kim chee on your grocery store shelves. Many local food companies, like NOH Foods, sells a pre-made kim chee seasoning packet. We know the classic kim chee made with napa cabbage (won bok), however, kim chee is more expansive than many recognize. Today, we enjoy kim chee through a variety of different platforms, such as kim chee cumcumbers, daikon, and limu (seaweed). Kim chee is a classic side dish, paired next to Kalbi-style short ribs, shoyu chicken, and fried rice. Classic Kim Chee Recipe makes 1 quart. Total time 5 days (Prep: 30 minutes/ Fermentation: 5 days).  Special Cookware: Quart-sized jar, disposable gloves, and a blender Ingredients  5 green onions (white and green parts chopped into 1-inch pieces) 5 tbs water 4 to 5 garlic cloves (minced) 4 tbs fish sauce 3 tbs ri...

A. Weaver || Novemapa 29, 2022 A traditional Hawaiian dish can be wrapped up into one bundle. The term "laulau" comes from term "lau" meaning "many" and the second "lau" meaning "leaves." So, naturally "laulau" means "many leaves." Laulau is a dish that consist of a protein like a fatty piece of pork, beef, or chicken and salted butterfish. The protein is then wrapped in lūʻau (kalo or taro) leaves, then tī leaves, and steamed. Traditionally, laulau was baked in an imu (earthen oven) for hours. Once removed, the air is perfumed with the sweet essence of the lūʻau leaves and the meat is completely tender. However, many of us do not have the ability to dig an imu in our yards. Today, laulau is often steamed on the stove top, baked in the oven, or placed in a pressure cooker. If you don't have access to lūʻau leaves, swiss chard is a great substitute. If you cannot find tī leaves, " ʻaʻole pilikia" (no pro...

 A. Weaver || 'Okakopa 15, 2022 Whether you are going to a lūʻau or cruising over to your neighbor's house to wala ʻau or kani kapila, pupus (small plates) and drinks will always be served. Plastic Tupperware containing various kinds of poke (seasoned cubed fish) and bottles of Tūtū's chili pepa wadah (a spicy vinegar condiment), seize the culinary history of Hawaiʻi's past. The roots of "pupu culture" can be traced back to the Hawaiian communal style of eating. This style of eating/snacking was meshed with the immigrant cultures that were introduced to Hawaiʻi by way of plantation labor in the mid to late 1800s. These communal influences spread to create a paʻu hana (after work) tradition of gathering over salty bites and drinks once the laborious day is finished. The word, pupu , is Hawaiian in origin and refers to the shell of a mollusk. However, over time the term pupu came to mean small bites of food that possibly could have fit within a mollusk shell. In...

  A. Weaver || August 28, 2022 Huli Huli Chicken has to be one of my favorite dishes that is so unique to Hawaiʻi. When I lived on the island of Maui, it was normal to see uncles and aunties to motorcycle clubs sale these delicious birds on the side of the road.  The term "Huli" means "turn" in ʻŌlelo Hawaiʻi (Hawaiian Language). This term is used in reference to the rotating grills that are used to cook this local style rotisserie chicken. As the story goes, Huli Huli Chicken was created in 1955 by an enterprising poultry farmer named Ernest Morgad (Simeon 2021). From its first introduction in the 50s till today, it has become a local staple and is often sold at football games and stands peppered along the highway. The recipe and cooking method for Huli Huli Chicken varies, however, most tend to use a teriyaki base with the addition of pineapple juice or ketchup to add a slight acidic, tanginess. Cooking Huli Huli varies as well. The chicken can be found either san...