i love to cook hawaiian plate lunches. kalua pig, shoyu chicken,teri pork,and much more i would love to swap recipes with everyone out thier. If you are interested please let me know mahalo from hawaii
I just have one question: Why on earth do you put a fried egg on top of so many of those Hawaiian lunch dishes? All I can think of is either you have an overabundance of eggs in Hawaii, or you're always skipping breakfast so you add an egg on top of your lunch to make up for it.
Caine, fried eggs are usually only served atop hamburger steak patties. That's it. It usually isn't served on top of any other typical plate lunch. If you see it a lot of TV shows it's because that one dish (called a Loco Moco) is just always featured.
A traditional Hawaiian style poke should have these ingredients:
Limu (Red Seaweed)
Inamona (crushed roasted kukui nuts)
Soy Sauce (optional)
With all of that other crap in there you're not even going to taste the fish if you're using fresh, high quality tuna. If you're using frozen tuna or tuna low in quality then by all means, put everything else in there to hide the taste.
T-Roy, shoyu and soy sauce are the same thing. Shoyu is the generic Japanese word for soy sauce (there are different types of shoyu depending on color, fermentation, ingredients used, etc.). Try using Kikkoman brand soy sauce. It's fairly mild, well balanced, and should be available almost anywhere. It's not as salty as other soy sauces so it will be a little easier to work with.
Dove, the new job is going well. This is a special that I ran the other day:
Butter Poached Diver Scallops with Marinated Grape Tomatoes and Japanese Cucumber, Lemon-Garlic and Chive Oils, Parmigiano Reggiano Foam, and Chervil