GLOSSARY

Hawaiian Words Unusual Ingredients Fruits Native to the Island

abalone: a shellfish native to Pacific waters. Fresh abalone must be pounded vigorously to tenderize it. Canned, it is already tenderized. Has a delicate flavor. Available in 1-pound cans, or frozen.

ahi: swordfish. aku: tuna fish.

avocado: usually readily available throughout the United States.

bamboo shoots: available in 5- and 8-ounce cans.

bananas: Many varieties grow in the Islands, most of which are available on the mainland, but the red cooking ones are scarce. If you should find some, grab 'em— they're a tasty treat.

bean sprouts: available in 11-ounce cans.

bean thread: made from mung bean starch, protein and water. Used much as we use vermicelli. Available in 8-ounce packages.

breadfruit: a starchy, heavy fruit, inedible in its raw state, and not usually available except in Hawaii.

Chinese cabbage (wong bok): A cabbage that grows into an elongated rather than into a round head. Very crisp. Used cooked, and in salads.

Chinese pea pods: also known as snow peas, are tiny peas having a very delicate flavor. The entire pod is used, frequently as a garnish for other dishes. They provide a very pleasant change from the usual green peas and sweet green peas on the usual menu. They are available frozen, in 7-ounce packages at many of the larges markets, and in 8-ounce cans.

chow fan: fried rice.

chow mein noodles: available in 5½-ounce cans.

coconut: Once you've tasted a "spoon" coconut, you'll appreciate the Islanders' enthusiasm for them. These are the half-ripe ones—before the meat and liquid separate. They can be eaten from the shell with a spoon, hence the name. At this stage the milk that can be squeezed out is the true coconut milk and is used in many Hawaiian dishes. But after the meat solidifies, the remaining liquid lacks body and resembles whey. Coconut syrup is sometimes available in 6-ounce jars. See page 37.

eels, broiled: available in 4-ounce tins.

ginger root: This is an extremely important condiment in oriental cookery, and has crept into all Island cookpots. Do not confuse fresh ginger root with the candied ginger imported from China. Fresh ginger root is not uncommon in mainland markets, but if unavailable try a Chinese grocery store if there is one in your town. This failing, make your needs known to a friendly Chinese clerk if you can find one—he can usually get enough for your needs. Actually a "finger" or two will go a long way in your cooking. Canned fresh ginger root is also available in some shops.

guava: this fruit is seldom available in mainland markets, but frozen guava juice is available, and is gaining in popularity.

haoles: foreigners.

haupia: coconut pudding.

holoku: the most formal type of cotton, rayon, or silk Hawaiian dress, having princess lines and a long train.

huapala: ripe fruit.

i'a: fish.

imu: a pit oven. See page 53.

inu: to drink.

kahilis: a standard decked with flowers, displayed on festive occasions. See page 52.

kalua pua's: roast pig.

kau kau: food.

ki: tea.

kona: coffee.

lanai: open-air living room.

lei: large gorgeous necklace of flowers. See page 50.

lilikoi: passion fruit.

litchi: called a nut, but in. reality a very moist fruit in a paper-thin shell. Scarce.

limu: sea weed.

long rice: see "bean thread" above.

luau: feast, banquet, taro leaf.

maahn-doo: Korean ravioli.

macadamia nuts: easily obtainable, but expensive. Has a rich, wonderful nut meat the flavor of which defies description. A must for the taste of the connoisseur.

mandarin oranges: canned slices are usually available. Fresh tangerines are a good substitute.

mangos: a versatile fruit of which the Florida variety is frequently available.

miso: a bean paste widely used in Japanese cooking, produced by fermenting a mash of cooked soybeans, malt, and salt.

monosodium glutamate (MSG): this product is used sparingly to point up and bring out the flavor of vegetables, fish, soups, and meats. It is found in practically all modern markets under various trade names such as "Aji-no-moto," "Accent," "Food-Tone," and "Mei-Ming" in convenient containers. It is much cheaper in bulk as found in some oriental stores.

mountain apples: a mild, crisp fruit, not available on the mainland.

mushrooms: dried ones are available in 2-ounce packages, canned ones in 2½-ounce cans, and fresh ones by the pound.

muu muu: Mother Hubbard, old-fashioned nightgrown- type of Hawaiian dress.

niu: coconut.

okolehao: liquor made from ti root.

opihi: shellfish.

opu: stomach.

papaya: a tropical melon-like fruit frequently available in mainland markets. It is noted for its digestive substance, "papain," which has a magic action on meats, tenderizing them and making them easily absorbed by the body. Many tenderizers on the market contain papain. When using fresh papaya, it is not necessary to rub it on the meat then wait for it to tenderize since the tenderizing action takes place while the meat cooks, which is most effective at low heats—150 to 175 degrees. Meat is excellent cooked with slices of papaya. Papaya chunks are available in 1-pound cans and the nectar in 14-ounce cans.

passion fruit (lilikoi): not available fresh in mainland markets but its concentrated juice is available frozen in 6-ounce cans. As a substitute, papaya nectar or strawberry juice can be used in recipes, but the flavor, of course, will not be the same.

pineapples: use fresh fruit whenever possible to enhance the flavor of your dishes.

pipikalua: jerked beef.

poi: a fermented paste made from cooked taro root. Available in 8-ounce jars. See page 30.

puaa: pig.

pupu: hors d'oeuvres.

sake: Japanese wine made from rice and served warm. Available in ¾- and 4/5-quart bottles.

shoyu: see "soy sauce," below.

shrimp, dried: available in 5-ounce packages.

soy sauce (shoyu): a rich, dark sauce made from soy beans, wheat, and salt—a must to bring out just the right flavor of many oriental-type dishes, and now widely used in the United States in marinades. It is very low-calorie, high-protein, and contains no fat. Since much of the soy sauce produced outside of Japan is highly concentrated, care should be taken to vary the amount used accordingly. The Japanese type sold under the Kikko-Man trademark, has justly won its reputation for consistently superior flavor.

squid: available canned. See page 105.

taro: the tuberous root of the "elephant-ear" plant from which poi is made. Available in 9-ounce cans. See page 000.

ti: leaves. See pages 35, 38, and 55.

tofu: oriental soy bean curd, a soft, rather chalky substance sold in the form of small "bricks." Almost tasteless in itself, it has a pleasant consistency and readily takes on the flavor of other ingredients with which it is served.

uala: sweet potatoes.

uala ono: baked sweet potatoes.

wai: water.

waiu: milk.

waiupaa: cheese.

water chestnuts: available in 6-ounce cans.

wong bok: Chinese cabbage, crisp, and much milder in flavor than ordinary cabbage.