PLATE LUNCH SERIES FALL 2013 #13

NISHIME (Nee- she- may)
If you've ever went to a local's home and the local was or had a Japanese upbringing, there is no doubt, not one doubt whatsoever that they would serve you Nishime for dinner. So you ask me, what is this dish? Nishime is a Japanese stew made up of vegetables, roots vegetables, and either pork or chicken with the sauce a typical blend for Japanese foods the soy sauce, sugar, mirin, broth, and fried tofu. Some cooks will add in gobo (burdock root), daikon (radish), hasu (lotus root), araimo (Japanese yams), carrots, and shitake mushrooms can't forget that.

I remember growing up and eating this at local delis, those mom and pop markets that were run by Japanese businessmen, or eating this in friends' homes. This dish if you can find it makes a great one entree plate lunch with 2 scoops of sticky white medium grain rice, and 1 scoop of macaroni salad made with everyone's favorite mayonnaise Best Foods Real Mayonnaise, now you're learning what makes a great plate.

So who invented this dish? How did this come about? I don't know, and I don't really care, my take on this like all other great food inventions I want to hug this person who's probably dead by now, but I do want to find his or her descendants and give them some gift certificates to Barnes & Nobles, or Lowes.

Can I tell you a funny story that's related to this dish? Okay, I'm like 11 years old, we're messing around at a beach on Maui, just kids on summer vay cay, and guess what happened? My buddy Ralph (this is just BS), said, "Ron here's some sliced up mackerel, blood is dripping, tie this fish that's all sliced up around your neck and swim out to that buoy and see if you can attract a tiger shark."

I said, "Ok Ralph," and tied that sliced up mackerel around my neck and swam out to the buoy. As I swam, I saw about 12 tiger sharks coming my way, and was I afraid? Of course not junior, you are talking about Ron Sambrano, 11 year old super hero, able to fight off 12 tiger sharks! I grabbed one tiger about 7 feet long, punched him out...or her..dead! Then the next, and the next until all of the sharks were dead...that's right junior...and all the people on the beach why...they were just hold on...let me go to my dictionary app for some words on my MacBookPro 2011 model which I love...hold on. let me look at the app..

Ok I'm back I got it, I was so awesome, that the crowd on the beach were just affected, influenced, moved, stirred up, roused up, excited, amazed, I my friends just simply took their breaths away with my awesome physical act of bravery. What was my reward? That's right you guessed it it was a plate of nishime, with 2 scoops of white sticky rice, macaroni salad, and a large icy coke. I was then featured on the Tonight Show with Johnny Carson (yes I'm an old man)... but I was in Time Magazine, Sport, Swimmers Illustrated, I was an overnight sensation. Then I got arrested for killing marine animals, or fish, or whatever...

You liked my B.S. stories? I hope so, I am not to be taken too seriously folks, but make no mistake, I am a foodie just like you. 
WARINING: THE PICTURES BELOW ARE FROM GOOGLE IMAGES AND NOT MEANT FOR ME TO PROFIT OFF OF, HELLOOOOO!

OH LOOK AT THIS, SO ONO (DELICIOUS)

YOU CAN SEE CARROTS, ABURAGE(FRIED TOFU), LOTUS ROOTS, KONYAKU,

AND THE SAUCE UNDERNEATH, HOWEVER I CAN'T SEE ANY CHICKEN OR PORK MUST BE AT THE BOTTOM OF THE CONTAINER.

HERE'S A DISPLAY OF NISHIME AT A DELI OR OKAZU YA, IT'S THE FRONT PAN. I CAN GUARANTEE YOU THIS PAN WIL BE SOLD OUT VERY QUICKLY..WELL MAYBE NOT IF THIS DELI IS DOWN SOUTH WHERE THEY DON'T LIKE JAPANESE FOOD.

NOW THIS IS WHAT I'M TALKING ABOUT JUNIOR, I SEE CHICKEN AND PORK TOO, I THINK... YES, LOOKS LIKE THERE'S PORK AND CHICKEN..ALL GOOD, ALL GOOD SORRY MY EYES AREN'T THE SAME ANY MORE.

Now this is what nishime looks like, no matter who makes it, it is a good dish, I mean some cooks make it salty, some too sweet...you get the picture. Or not? LOOK MAN YOU CAN'T BE THIS CLUELESS, DO YOU UNDERSTAND? Sorry....let me gather myself...wooo, my blood pressure, and I must my friends go to my anger management classes. But anyhoooo, you all take good care of yourselves. Until the next post on Plate Lunches, I'm Ron Sambrano and you are not!

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PLATE LUNCH SERIES FALL 2013 #12

PINACBET (Pee- nock- bet) 
What is he talkin bout? What is this word? I can't make this ( blank ) out...honey? We're going to Hawaii in a week, and I want to know what those natives eat..what is this word? I can't pronounce it... they eat some weird stuff in Hawaii don't they? Maybe we'll just find a TGI Fridays, or a Ruby's, or Sizzler eh?

Before you freak out junior! Will you take a freeking breather! Sit down and shut up! Shhhh.. In Hawaii we eat all kinds of ethnic foods that make up our Plate Lunch Culture... now, Pinacbet is a slow cooking Filipino influenced braise that has a fermented fish sauce infused in it, so if you don't like the smell of fermented fish...maybe this isn't the dish for ya k? K?

Alright but if you are into kinky sweaty smelly dirty love making...oh well...you'll love Filipino plates, because if there is any kind of metaphoric thing I can compare it to it would be dirty stinky sex! But it's beautiful at the same time. I bet you were conceived by your parents dir ... never mind.

CARRYING ON!   Pinacbet is made up of veggies, simmered in its own juices primarily with the help of crushed cherry tomatoes, garlic, ginger, small whole eggplants, bitter melons maybe, green beans, and quite possibly some other green leafy veggies like okra or even some pumpkin. And of course I love some fatty pork bellies in my Pinacbet, it's like loving a well formed woman... and the vinegar, some add soy sauce, but of course the fish sauce, it's all about the fish sauce. Or patis (Pah Tees). Oh yeah some chefs put shrimp (ebi) or fish inside of it too.

You gotta have it man, if you are willing to make love to your lover all dirty then I can see you eating pinacbet... I mean this shouldn't be a problem...HELLOOOOOOO.

Heres some pics that I ripped from Google Images enjoy.

WARNING: I AM NOT MAKING MONEY OFF THESE PHOTOS HELLOOOOO!

THIS WITH 2 SCOOPS OF RICE & MACARONI SALAD IS THE BOMB CUZ!

OH LOOK AT THIS BRAISE FILIPINO STYLE, I CAN JUST TASTE IT NOW MAN! WOO HOO EXOTIC, DIRTY SEX FOOD AND I KNOW YOU R KINKY GUYS C'MON! WOO HOO!!!! I CAN SMELL IT, AND IT'S ENTICING ME, LIKE A HOT STRIPPER AT THE STRIP CLUB, OR A DQ ICE CREAM  AND SOME CRINKLE FRIES....WOO HOO!!!! OR A BIG MAC WITH EXTRA SAUCE, AND THAT SAME HOT STRIPPER CHICK AGAIN YEAH!!

SEE THIS PAN FILLED WITH PINACBET? THIS IS CATERING STYLE, POSSIBLY AT SOME FILIPINO'S WELCOME TO THE U.S.A. PARTY, OR A FUNERAL, OR A WAKE...WAIT A MINUTE SAME THING...OR A WEDDING, OR A DIVORCE? HA HA

WHY DON'T YOU GET YOUR LOVER AND TOSS THIS DISH ALL OVER EM, AND EAT IT OFF OF EM HUH? THAT'S FREAKY TO THE T, TO THE MAXIMUM, EPIC MAN!

LOOK AT THE BRAISE, THE JUICES SITTING AT THE BOTTOM OF THE BOWL CALLING OUT TO YOU "COME AND EAT ME COME AND EAT ME."

So where to you get this? Google or Yelp it, in fact there may be a Filipino restaurant where you live, and if the smell that's emanating from the joint scares you, you are a weak son of a....just GO! GET YOUR CHERRY POPPED JUNIOR! ARE YOU AFRAID TO LIVE? I MEAN IT'S NOT LIKE EATING MONKEY BALL SACKS OR GIRAFFE INTESTINES!

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Lahaina Maui Hawaii

Check out their Ahi Pizza

www.honumaui.com

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If you need Pinacbet made for you in your home shoot me an email

chefsambrano@gmail.com

www.chefsambrano.wordpress.com

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PLATE LUNCH SERIES FALL 2013 #11

SWEET N SOUR SPARE RIBS
Here we go folks full blast into post no. 11 of this Fall's plate lunch blogging, Hawaiian style! Now for you uninitiated out there, Hawaii's plate lunches are gaining popularity around the world because it is totally melted down ethnic dishes, and I don't mean melted down like watered down! Nope, melted down as in we are shaping gold baby!

So you ask, "What are the popular dishes in Hawaii?" I can only answer that question with Sweet and Sour Pork Spareribs, like the ribs are cut into like an inch and a half cubes, and it is simmered in a variety of concoctions every home chef has their own secret recipe. It can be as simple as simmering the spareribs in some Coke (not cocaine you idiot), but cola or any cola, and vinegar. Usually it's the same portions of sweet and sour. And the sour is usually apple cider vinegar, or vinegar. Some chefs they'll use apple juice, or pineapple juice along with soy sauce with vinegar. 

Some guys are heavy into garlic, so you may have a plate that is sweet and sour and garlicky, or heavy in the ginger, so you guessed it...gingerieee. Non The Lessssssessssesss, this plate lunch is a fave of many a local that has his stomach growling because of a day of diving or surfing, or working building those gazzillion dollar resorts that the natives protest. "What!!! Get off my land!!! My ancestors are buried here!!!"

Alright so where is a good place to buy this? Well if you go to Honolulu, there's more places there to get it than here on Maui. But let's take a look at what it looks like.

WARNING I AM NOT USING THESE PICTURES FOR ANY PROFITS I GOT THEM FROM GOOGLE IMAGES :)

Look at this woo hoo !

NOW THIS IS A LOCAL STYLE PLATE BUT WHERE'S THE MAC SALAD?

HMM STRICTLY RIBS? ALL GOOD YAY YAY!

NICE ONE, AGAIN WHERE'S THE MAC SALAD? LOCALS LOVE MAC SALAD, WE LOVE MAYONNAISE, WE NEED OUR MAYO FIX!!!

NOW WE'RE TALKING YAY!!! MAC SALAD FRONT AND CENTER :)

MAN I'M GETTING HUNGRY AREN'T U?

OH YEAH CHINESE STYLE.

So there you have it, some sweet and sour spareribs that we locals from Hawaii love. It's really a fusion thing, somewhat Chinese, somewhat Japanese, somewhat Filipino..but hey whatever and whoever thought up this dish, I want to hug that son of a bitch seriously! C'mon, this dude was a freeking genius man! Genius! I'm getting hungry.

According to locals Golden Duck in Honoulu is a great place for this, ph: 808 597 8088; and Tasty Chop Suey ph: 808 841 3115; & Lung Fung Chinese Restaurant 808 377 5555, just to mame a few, heck just Yelp it and you'll find a load of it. Sorry if you come to Maui...we are sweet sour spareribs handicapped.

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If you need someone to make this for you in your own home shoot me an email Ron at 

chefsambrano@gmail.com

Twitter @ronsambrano     www.chefsambrano.wordpress.com

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PLATE LUNCH SERIES FALL 2013 #10

Hamburger Steaks w. Gravy
Now before we get into this delicious ono plate, a plate I've talked about time and time again, it seems I'm saying the same things over and over. No prob, I'll talk about hamburger steaks again. So what is hamburger steaks? Well, it is different from person to person. Some chefs make em like this, they take fresh good quality ground beef and mix it with veggies and sear them up and make a gravy with the drippings, however the other side of this is...it is more like a seared meatloaf. So, one camp will call hamburger steaks meatloaf steaks. Now the other camp, they'll just mix seasonings with the meat, and not add any veggies or bread crumbs to it.
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www.brandeating.com

What I look for is a rather runny brown gravy, now if you look at this plate above here in this picture, the gravy must have had a thick roux, the gravy just sits on the hamburger steaks, which is alright I'll eat that too, but I prefer a rather runny gravy that will stick to the back of a spoon, or mess up my buddy JORGE'S SAN FRANCISCO GIANTS CAP! However, this plate looks inviting, looks tempting without a doubt, the left upper corner I see a scoop of macaroni salad, and again folks, my uninitiated plate lunch eaters, mac salad needs to be made with a quality, creamy tasty mayonnaise like Best Foods Real Mayonnaise, it's real eggie, or eggy, you get it right? If not get out of the house, beat it! BEAT IT! YOU HARD HEADED ....JUST ...GO! And of course white rice.

So what I look for also, is a hamburger steak patty (must have at least 3 3 oz. patties) is a somewhat salty, not too thick patty, one that is seasoned well, and when you cut it, it kind of falls apart, it's not sticky. There was and still is a place in Wailuku Maui that made their hamburger steaks really nice and tender you could cut it with a fork, now? I don't think I'll go there for that. But what I'm getting at is this, hamburger steaks need to be just juicy and not dry, so if you mix it with some seasons, the best is not to use salt in the mix, but salt it on the flat top or pan, or grill. Salt it when it's done searing, so that the insides are juicy. I always salt things after it's seared or cooked, depending on a recipe of course, but one rule I have for meats, is salt it afterwards, the salt flavor is more intense. But then again, salting before cooking isn't too much a problem.

So we here in Hawaii with our plate lunch culture, Hamburger Steaks is a plate you must have and try. I keep talking about the same stuff all over again folks, can't you guys look up my older posts section? I mean c'mon! I do have a life... Just kidding, I don't have one. So with that said, if you are looking for a great plate, try finding an L&L Drive Inn, they aren't so bad, though one L&L I swear had ready made stuff, but at one other, I swear it was house made, so it's up to you. Hmmm, where else? Sam Sato's also in Wailuku. But the best way is to make your own. 

HAMBURGER STEAKS
Ingredients:
Serves 4

2 lbs. of fresh ground Chuck
2 egg yolks, not the whites or 2 tablespoons of Best Foods Real Mayonnaise
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. chili powder
4 tbsp. steak sauce
2 tbsp. yellow mustard
2 tbsp. soy sauce

Mix this all up, and form 8 4 oz. patties.

* Salt and pepper the finished cooked steaks.

Sear them up in a stainless steel pan, save drippings and make a gravy by leaving the gravy inside the pan, add about 3 tbsp. of flour, and then add in some canned beef broth, low sodium, and whisk it up until it gets thickened to your liking. Season it with more salt and pepper and you're good to go.

Serve with white rice and macaroni salad. Now how the heck do you make that? Okay for the rice, it's easy to to youtube and search how to cook white rice Japanese style or Asian style, and for the mac salad, go to youtube, and search macaroni salad Hawaiian style.
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For fresh food, fish, meats, salads, chowders, stop by Honu on Front Stree in Lahaina, Maui, they have great foods, try their Ahi Pizza, awesome, and the views are nuts!

www.honumaui.com

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In Oahu? Stop by Big City Diner, great local plates and specials

http://bigcitydinerhawaii.com

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Contact me if you need local foods cooked for you at your home.

Ron chefsambrano@gmail.com

PLATE LUNCH SERIES FALL 2013 #9

ZIPPY'S HAWAII
In Hawaii there's a few institutions when it comes to plate lunches, one name that stands out is ZIPPY'S Hawaii, the restaurant that serves local foods that are popular and continues to be in business after all these years. So if you are new to Hawaii and its cuisines, know one thing, the food business here is just as difficult as anywhere in the world, however if you know what people love to eat and serve it with high quality every time, you'll no doubt make it to that next level.

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Zippy's has been around for a long time, and if you were born here, you'd know that Zippy's is famous for several items, one is their fundraising chili.

I remember the old television commercials telling the viewers if they had to raise money for any event, usually it was for youth sports or some school event, Zippy's Chili was the thing to sell, and a lot of people sold it, because it was something most locals would buy to support any good cause, why? It tastes great.

The company has operated for 45 years, that's a very successful run because they cater to the food likes of the locals, they will and I believe will never quit. Some other foods that are famous at Zippy's are their Zip Pacs.

Zip Pacs are stuffed with rice, furikake, and delicious (ono) protein local style, fried chicken, mahimahi, Spam, teriyaki beef, dikon. Less than $8.00, and this my uninitiated pal from parts unknown is a good deal. Damned everything else costs an arm and a leg, eight bucks ain't too bad for this size of food.

Now the genius behind this business of local foods, Zippy's Corporation invented a bakery called Napoleon's Bakery, and it is a very very good local bakery offering every sweet treet you want, and one of their creations that took off suddenly was a pastry called the Apple Napple, it is a buttery flaky apple turnover, French kine if you will, or I will, or I ate a lot of those. You see, before Maui had a Zippy's we relied on relatives from Oahu to come over and bring a box of Apple Napples or Coconut Napples. These little doggies are ono, I mean if you had a Zip Pac, or any Pac because there's Mini Pacs or what ever, or the Chili, a good finish would be a hot cup of coffee and an Apple Napple, the only cons is the flaky crumbs that is left on your shirt, or if you didn't wear a shirt, your skin.

The menu for Zippy's is total comfort food local Hawaii style. Check it out.

The Pupu Platter $28.95 includes Teri Beef, Hoki, Chicken Katsu, Hot Dog, Portuguese Sausage. What's Hoki? Hoki is a fish.

The Chicken Katsu Platter $22.95, note, some local bros can eat this whole platter! No joke! With rice and macaroni salad too.

The Korean Chicken Platter $31.95; as you can guess, Hawaii is a melting pot of different ethnicities, I love Korean flavored foods, and Zippy's has em.

The Fried Noodles Platter $24.50 a bowl of this can feed some hungry folks.

These are just a few of the ono food that locals love to eat in Hawaii, it is simple, no fussing food. If you are looking for a more gourmet type of place of course this isn't where you'd find it, however Zippy's has the comfort foods and setting for family and friends to grab a bit and share stories, or share coaching game plans, or teacher's venting, we all need to vent, and if you aren't into the bar/restaurant scene Zippy's is a great place to meat and eat.

So this blog is just to tease your uninitiated Plate Lunch senses. See their website

www.zippys.com

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And when on Maui, see my friends at Honu Seafood & Pizza, the best in fresh local foods, fish caught in islands oceans, great people, great views on the water's edge in Lahaina.

PLATE LUNCH SERIES FALL 2013 #8

PUMPKIN PORK STIR FRY!

Before I get into #8 of the Plate Lunch Series Fall 2013 Series, I want to say to all of you out there wondering what kind of foods we like in Hawaii, well we like em all, and any entree that we love can be part of our plate lunch culture.

Today we'll delve in some Asian style stir fries utilizing pumpkin, ripe pumpkin, that is either stewed soft or roasted soft tender and then incorporated into a stir fry, and we'll delve in this very soon, but first!


The Grilled Cheese Truck!!!!!
Go online on to Facebook and Twitter and check out The Grilled Cheese Truck an intersting take on grilled cheese in a food truck.

HONU SEAFOOD & PIZZA MAUI

And when on Maui go to Honu Seafood and Pizza look them up on Google

Alright, now that I got two of my favorite interesting eateries all propped up let's talk about the Pumpkin and Pork Stir Fry and how this dish is a hit once the uninitiated becomes....well, initiated. You see in Hawaii we got lots of Asians, from China, Korea, Japan, and the Southeast Islanders, including people from Vietnam, Thailand, Malaysia, and the Philippines. All of these cuisines have similarities.

Now growing up in an American Filipino household, it was probably exotic before that word was that word, I mean now days you see people going to Asian restaurants and talking about the pork and rice noodles with fish sauce in a Vietnamese dig, how exotic the smells, and the flavors were. Well the Filipinos as well as the Vietnamese and Thais, really do things exotic if you will, I mean lots of ginger, scallions, fungus (good ones of course), garlic, peppers, and vinegars, wines, and fish sauces and shrimp pastes. The Filipinos use patis, and it is a fermented sauce made from fish, very salty and adds kick to soups, salads, stir fries, stews and braises. And since we're talking Pumpkin and Pork Stir Fries, it adds to that too. Most Pumpkin and Pork dishes that are influenced from Southeast Asia no doubt will have fish sauce incorporated into it. Maybe not, but it's a good bet that there is.

Pumpkins have a tough exterior that needs to be sliced off so that the flesh or meat is exposed, chefs will slice it in half, removing the seeds for something else, usually they would save the seeds and dry them and eat them, or put them into salad dressings. Once the seeds are removed, the chef will cut the flesh into cubes and either boil them soft in some vinegar and water with ginger or other herbs and spices and set them aside for the stir fry. Or like I was saying earlier, the chef can also roast it in an oven or even over a hot grill, just to soften the flesh, and because the flesh is cooked once and if flavored, it adds to the dish, it lends another layer of flavors once the finished product is done, the pumpkin will stand out on its own with the other flavors in the wok or skillet.

Chefs will heat up either vegetable oil, or a flavored oil like peanut, and stir fry fresh minced garlic and ginger, then they will toss in some pork, either the bellies or shoulder or a combination of both, these cuts have flavor and natives don't think "Jeez my cholesterol is high." Nope, they go about their cooking for optimum flavors, and pork lends a flavor all its own, nothing like it in a hot wok.

The chef once cooks the pork at least 80% will add in some sauce made from either soy sauce (dark), vinegar, sambal, sugar, and fish sauce. Steaming the pork in the sauce until it bubbles, then adding in possibly scallions, more ginger, or cabbage, but the star or co-star is the pumpkins, once the pumpkins are added in it is cooked until it is all heated through, and served immediately with rice, Vietnamese and Thais may favor Jasmine rice, no matter, it's all good. And in Hawaii we serve it with rice and macaroni salad.

These pictures are from Google and I am not making money off of these.

http://justonecookbook.com

http://importfood.com

http://cakescookiesandanoddroastdinner.blogspot.com

So if you ever get to Hawaii, or if you got an Asian restaurant near by ask them if they do cook this dish, and see if you like it, pumpkins aren't just for Halloween.

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PLATE LUNCH SERIES FALL 2013 #7

ROAST PORK

Q: Is roast pork Hawaiian style?

A: No. So just shut up and listen!

Roast Pork plate lunches, just a good old fashioned pork butt roasted slow, sliced thin and all them fat juices are rendered nicely in a fatty delicious (ono) gravy, with a few herbs and spices. All I love is salt and pepper, some garlic cloves and I'm in a foodie orgasmic rush!

Old school plate lunch restaurants always had roast pork on the menu, these days I can't find it where I live. But if you ever find a deli or eatery with Hawaiians or people from Hawaii running it, you got to have a plate of pork, with the rice and macaroni salad. Now why is Hawaiian plates really good? Because junior boy pay attention. We aren't French! We don't put so much crap on the meat that drowns out the natural flavors of the meat. No sorry didn't mean to say bad things about the French, after all thanks to them we got...MAYO! I think it was them right? Whatever anyhoooo, let's move on to the porky.

A great Roast Pork Plate, at least 8 oz. of sliced roast pork with some fat, gravy and not the shit you buy in a box or can! Got it junior? So let me give you a take on when to eat roast pork plates.

4 days before Halloween, why? Because I said so, it gives you good luck when those kids come around trick or treating, legend has it that the more pork you eat 4 days before Halloween it prevents a 10 year old psycho from killing you and your whole family.

1 day before Election Day of the President of the U.S., also, legend has it, a rich pork plate before the election of our next president will give the country good luck, and a robust economy for 4 years to follow..well maybe we shouldn't eat this a day before election day, it really hasn't worked.

For sure, if you are on death row and sentenced to die via the electric chair or lethal injection, and you have a last meal given to you by the state conducting your execution, for sure order a Roast Pork Plate Lunch, I mean what better way to leave this lifetime?

Here's a tip if you decide to cook this on your own.

Feeds one hungery Mother F.....r

5-8 pounds of pork butt bone in, some fat

Sea Salt and pepper to rub all over.

Garlic cloves sliced thin to place into incisions into the pork.

Set your oven to 450 deg F. Place the roast in a deep pan, uncovered for 30 minutes.

Then take it out, cover with foil, and set the oven to 300 deg F. Continue to roast for about another hour or so. Stick an instant read thermometer in the thickest spot, if it registers about 155 deg F, take it out let it rest. And then slice it up into thin slices or whatever slice size you want. (You may need to roast it longer) usually it's about 22 minutes per pound or something close to that, everyone's oven works differently.

Deglaze the pan with some beef broth and maybe some red wine into a gravy.

But but, the best way? You take some beef broth, hit the pan bring it to a boil on the stove top, whisk it all good with that bits from the roast, that's the flavors. Then add in a tablespoon of butter and flour mixed together, doing this you are making a thick gravy. You may need to add more butter and flour also known as a roux to thicken the gravy.

Now for some pics, I AM NOT MAKING MONEY OFF THESE PICS FROM GOOGLE IMAGES JUST TO LET YOU KNOW.

Can you smell it? Can you just taste it? All of these plates look like it's all ono (delicious), and I'm telling you, Hawaiian style roasts are simple, not too much herbs, just simply seasoned man, and that's it. Woo Hoo! Can't wait to eat me some -------ing roast pork! Can't wait! 

So whenever you are thinking what locals in Hawaii love to eat, just remember what Ron Sambrano says, and what? Roast Pork Plates, that's what. And again I'll keep saying the rice needs to be sticky, and that macaroni salad better have ono (delicious) Best Foods Real Mayonnaise, that's the only mayonnaise we locals love, I mean c'mon, we don't want that Miracle crap Whip.

And if you need a personal chef to make this for you and your family? Email me.

Ron chefsambrano@gmail.com  Check me on www.chefsambrano.wordpress.com

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