Tag Archives: Hawaii

Hawaiian Donuts: Leonard’s Bakery Malasadas

Malasadas are the Hawaiian donut you never met but will instantly love. Leonard’s Bakery in Honolulu has been making these sugary orbs of goodness since the 1950s. Originally a Portuguese

Malasadas - Hawaii

confection, these treats jumped two oceans as well as the vast expanse of North America when sugar cane and pineapple workers from Portugal immigrated to Hawaii. Created to celebrate Fat Tuesday, now you can find malasadas throughout the year and all over the Hawaiian Islands. If you are driving in Hawaii and see a food truck with a long line of people, pull a U-turn and check it out, they could be selling malasadas.

What makes malasadas different than donuts is the rich batter, fortified with eggs and half and half. The basic recipe we have used here from Leonard’s is plain sugar but on Hawaii you can find malasadas filled with all sorts of custards, including vanilla, chocolate and coconut. Super ono! Malasadas are a bit time consuming as they have to rise twice but if you make them, you will be the rock star of your household and neighborhood — if you dare give some away.

While in Hawaii, don’t miss the USS Arizona Memorial, including the Pearl Harbor Visitor Center. This is one of the most heavily visited sites in Hawaii and is a very moving memorial to the sailors and service people who died there.

Leonard’s Bakery Malasadas

  • Servings: 12
  • Time: 3 hrs.
  • Difficulty: moderate
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Ingredients

  • 1 package dry yeast
  • 1 ½ cups sugar, divided
  • 3 eggs
  • 2 tablespoons butter, melted
  • ½ cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 4 cups bread flour, sifted
  • Canola oil (for frying)

Instructions

Combine yeast,  one teaspoon sugar and two tablespoons of warm water in a small bowl. Set aside until foamy.

In the bowl of a stand mixture with the paddle attachment, beat eggs. Add yeast mixture, ½ cup sugar, butter, milk, half and half, and salt. Beat until combined. Add sifted flour gradually and mix until dough is smooth and elastic (it will be quite sticky). Transfer to a clean bowl coated with vegetable oil. Cover with a tea towel and let rise in a warm place for 90 minutes or until doubled in size.

On a lightly floured surface, roll dough into a 12-inch square, so the dough is about ½ inch thick. Cut the dough into 12 3-inch squares (alternatively, you can make smaller, round malasadas by cutting the dough into 24 pieces). Place each dough piece on an individual square of parchment paper on two baking sheets at least 3 inches apart. Cover with a tea towel and let rise in a warm place again, for approximately one hour.

Heat oil to 350 degrees. Place remaining sugar in a large mixing bowl. Working in batches, remove dough from parchment paper and drop gently into hot oil. Cook for 2 to 3 minutes on each side or until golden brown. Transfer to a wire rack to cool. Toss in sugar when cool enough to handle. Serve while warm.

Ono Sweeeeet: Macadamia Nut Blondies – Hawaii

This week’s bitter cold and snow had us dreaming of Hawaii. The sun, the crashing surf, the soaring peaks of Mauna Kea and Mauna Loa. Hawaii has some great food that we’ve talked about before, and no list would be complete without the macadamia nut.

Macadamia Nut Blondies - Hawaii

Macadamias are not native to Hawaii (Australia takes credit for that), but they have a long history in the Aloha State. Trees were first planted in 1881, and commercial cultivation began in the 1920s. The state has 700 macadamia nut farms. While other states including California and Florida produce this nut, they are very much associated with the Aloha State. Walk into any shop or restaurant in Hawaii and you’ll find macadamia nut confections, including ice cream, pies, cookies and chocolates.

Cookie bars are always a hit with the StateEat kids so we decided to try our hand at Macadamia Nut Blondies. We got crazy and used two kinds of chocolate but if you don’t like white chocolate, just use the semi-sweet. Truly ono (Hawaiian pidgin for delicious)!

If you are lucky enough to be headed to Hawaii soon, don’t miss Mt. Haleakala on the island of Maui. You can hire an outfitter so you can bike down, or just go up on your own for some hiking and to watch sunset. But bring warm clothes, it dips into the 40s when the sun goes down.

Us Hiking Above the Clouds on Mt. Haleakala, 2010
Us Hiking Above the Clouds on Mt. Haleakala, 2010

Macadamia Nut Blondies

  • Servings: 4-8
  • Time: 40 min.
  • Difficulty: easy
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Ingredients

  • 1 ½ cups firmly packed brown sugar
  • 1 cup butter, unsalted, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate, broken into chunks
  • 3/4 cup semi-sweet mini chocolate chips
  • 3/4 cup macadamia nuts, toasted and roughly chopped

 Instructions

Add macadamia nuts to a sauté pan over medium heat. Toast, tossing the nuts every few minutes, until the edges of the nuts begin to brown, about 3-4 minutes. Remove from heat. Let cool before chopping.

In mixing bowl, beat sugar and butter until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until incorporated.

In a separate bowl, add flour, baking soda and salt. Add flour mixture to the wet ingredients and mix by hand, just until incorporated. Gently add the chocolates and nuts.

Grease a 9×9 glass baking dish. Add dough and smooth evenly and into corners. Bake at 375 degrees for 20-25 minutes until the top is golden brown and an inserted toothpick comes out clean. Let cool before slicing.

Broke Da Mouth: Chicken Long Rice – Hawaii

From the sandy shores of Waikiki on Oahu, to the summit of Haleakala on Maui, to the deep valley gorge of the Waimea Canyon on Kauai, the Hawaiian Islands are a sight to behold. The Aloha State, the nation’s fiftieth, has a unique culinary culture, with influences from China, Korea, Japan, the Philippines, and Portugal.

Chicken Long Rice - Hawaii

If you are invited to a  local’s home for dinner or attend a Hawaiian luau, you will likely be served Chicken Long Rice. Don’t look for rice in this dish, there is none. Long rice refers to cellophane noodles (also called mung bean noodles) which give this dish its distinctive Chinese flavor. We adapted a recipe from Doreen Fang and added julienned carrots for crunch and texture. Fang prefers Aloha Shoyu soy sauce which is a local soy sauce that tastes a little less salty and tangy than Chinese or Japanese soy sauce. Don’t worry if you can’t find it, just substitute reduced sodium soy sauce. If a dish is broke da mouth, that means it’s very delicious in Hawaiian pidgin. Yep, consider our mouths broke.

If you are a lucky enough to be headed to Hawaii, check out the Hawaii Visitors and Convention Bureau’s website which lists luaus on all of the islands. At luaus, the food is usually served buffet style and is a great place to try a number of authentic Hawaiian dishes.

Chicken Long Rice

  • Servings: 4-5
  • Time: 1 hour, 30 minutes
  • Difficulty: easy
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Ingredients

For marinade:

  • 4 tablespoons soy sauce (Aloha Shoyu brand preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon pepper
  • 2 teaspoons sugar

For chicken and noodles:

  • 6 ounces cellophane noodles (mung bean threads)
  • 1 ½ lbs. chicken breast, cut in strips
  • 3 tablespoons vegetable oil
  • 2 carrots, julienned (optional)
  • 3 ounces cremini or shitake mushrooms, thinly sliced
  • 3 green onions, sliced and divided
  • 8 ounces chicken broth
  • Soy sauce to taste

Instructions

For the marinade: Combine all ingredients into a large bowl and mix with fork. Add sliced chicken. Marinate in the refrigerator for one hour.

For noodles: Place noodles in a large bowl. Cover with boiling water. Let stand ten minutes or until soft. Drain well. Chop into smaller pieces if desired. Set aside.

To finish: Heat saute pan or wok to medium heat. Add 1 tablespoon vegetable oil. When bead of water sizzles in the pan, add carrot. Cook until tender. Remove and set aside. Add 2 tablespoons of the oil. When hot, add marinated chicken. Cook for 6-8 minutes. Add mushrooms, and 2 green onions. Cook until chicken is cooked through. Add cellophane noodles, broth, soy sauce and carrot, tossing well to combine. Top with remaining green onion.