Trifter

Some of the best Hawaiian foods that you should really check out if you ever plan to visit the paradise of Hawaii!

In the line at a Hawaiian luau, be sure to get a sample of each of these dishes!

Lomi-Lomi Salmon

This island dish traces not so far back as people think, from the time of whaling in hawaii, but this dish is a common side at many parties held in Hawaii. A combination of Tomatoes and Salmon and some Hawaiian salt frozen in crushed ice. It is not uncommon to throw in green onions also in this cooling appetizer to the rest of a meal.

Chicken Long Rice

Yum. This dish originated from China but was brought over by Chinese immigrants and quickly adapted into the Hawaiian meal. Another tasty side consisting of bit sized boneless chicken and long rice or formally known as cellophane noodles. Thrown in are some hints of ginger and onions and sometimes garlic in this truly tasty dish.

Lau Lau

More often then not, the main dish of a party. Lau lau has been the make or break of many Hawaiian dinners. With a core of either boneless pork, beef, or chicken seasoned in Hawaiian salt, with butterfish, surrounded by a taro leaf. The preparation for this dish takes longer then the eating. Lau lau is wrapped in a Ti leaf and smoked in a steamer. This slow cook process moistens the lau lau and brings much more flavor to the awesome taste of lau lau.

Kalua Pig

Now the name says it all. This pork dish is cooked in an underground oven called an “Imu”. The pig is prepared for the cook and then placed inside the oven for hours in time for a big meal. Kalua pork cannot be complete without some Hawaiian salt and this brings the flavor out to the tip of your tongue.

Poi (Taro)

This traditional Hawaiian dish has been passed down from generation to generation for hundreds of years. The Kalo plant or taro plant is grown in a irrigated patch from mountain water down to the ocean. This constant flowing water enriches the taro plants and the taro has been the signature dish of Hawaiian culture. The taro plant is picked and then the root and smashed and pounded until it becomes a sort of paste like form which is then called Poi. This dish has made it’s way into many other forms today and still remains the true aspect of the Hawaiian meal.