Big Island Regional Gravy
Back in the day with the ranches would extend from the mountains to the sea with a beautiful view covering the grass into the forest and to the streams. While it was beautiful things were hard for those who lived on the land and helped raise the animals of what would be tomorrows meal. The ranchers back then had their hands full with raising cattle and working with piggeries to make sure meat was in abundance as meat was seen often times as a sort of luxury back in the day. In modern times the ranches are still up and working hard to make sure to produce quality meats as they have done for many years and from the meat is where much of the wonderful recipes of gravy begin. The meats would vary of what was available and thus would mean what could be made would be limited. It would all depend on what was ready for slaughter and what was sold or if the meat was not purchased it would depend on the wild game animals. In the 50’s it would be popular to hunt wild game animals for sport or even for a food as they tasted different depending on how they survived on the island itself. On the ranches the animals would be raised in a particular way and thus tasted a certain way as well for the sake of flavor consistency for a product with a promise. Big Island Made When meats were available to saute, bake, or grill, they would be stretched out for flavor. And many times there would be trading for meats from the ice box for fruits and vegetables or even favors of labor, since not everyone had money on hand, because work didn’t pay much. A problem would be wasting the fat, so a way that it could be used was by adding some flour and water as well as available seasonings to stretch it out and use it as a flavoring for other dishes it would pair with. The first way to make use of the meat was when it was sauteed, which would leave the fat left over on the pan called “residual” made for a gravy sauce. When baking their would be a pond of fat in the pan from the baking process that would also make for a good sauce. There were many options in using left over fats. The gravy often used slurry, dashi, and dry goods as many Hawaii Gravy as the basis. But, what made it Big Island Gravy would be the unique flavor of the meats from the ranches, the Hawaii ingredients and processed meats, and the history involved in their evolution. Each dish tells a tale of the land it came from. The Gravy Kingdom The standard Big island way to make a gravy would be to add: burger fat, flour for thickening, dark shoyu, beef broth, worcestershire sauce (Lea & Perrins). The typical order for a hungry local would be two generous homemade hamburger patties with either sunnyside or over easy egg smothered in gravy all over. The rice would be like an island and take in all the flavor with each bite until its all gone. When Ken's Pancake House was taken over by Debra Ching Maiava and Ric Maiava it really continued the gravy tradition. This gravy would start becoming a star in the 90's and catch on to being one of the iconic mom and pop restaurants on the big island. They would put it on burgers (gravy burger, put it on fries (gravy fries), on rice with egg (loco moco), and many other dishes. Visitors in Japan who would read about the loco mocos and the gravy would give the nickname to Hilo as "The origins of Loco Moco" or "The Gravy Kingdom". Unknowingly the 24 hour establishment would inspire loco moco enthusiasts as they are called to start the search of the regional gravy of the Big Island. Which would bring them to places, such as Cafe 100. Hilo Brown Gravy Ken’s Pancake House is an institution of Hilo where many people come to gather and eat. It is a landmark for its special sizing and its decor with the most ohana customer service and full plates it makes anyone feel at home. The pan drippings are delicious with a extra strength of flavor that is made with love and represents the hilo side well. The gravy is so delicious on fries or corned beef and in the usual fashion of a loco moco that it is thee hilo brown gravy that has defined the bases of gravy competition on the big island. Kona Coffee Gravy Kona Coffee Gravy aka. Hawaii Redeye Gravy comes from an old recipe that was from one of the old ladies that use to visit the area of Daifukuji Soto Mission event would make a sauce from a recipe her friend gave her. It was most likely red eye gravy as the recipe is close, but with a few differences like adding worcestershire sauce and dashi no moto with green onions. Butter, flour, worcestershire sauce, shoyu, beef broth, sake, kona coffee grounds, bonito dashi, onion powder, black pepper, green onions. Waiakea Pocho Gravy While there were many Koreans who moved back there were those who stayed after the plantation days. Many of which would move from their start at the old plantation hub that was Kurtistown and eventually live in Hilo side. In the 70’s a family that had left over brown gravy from their plate lunch would go on to make their own take of gravy by adding gochujun and portuguese sausage to make a spicy gravy. This would include: FF portuguese sausage fat, flour, dried kombu, pork broth, beef broth, liquid smoke, worcestershire sauce, shoyu, paprika, gochujun. Laupahoehoe Mushroom Gravy The recipe has found its way to oahu of gravy eggs and a roast from the area of Laupahoehoe. In the 1940s, there were people who were going on the train routes who traded rations for fresh foods that were all bundled up and quickly handed over in an exchange. Living on a pot roast would be making the most of it through a mixture of rations and fresh ingredients for a meal. this would include: bacon, butter, flour, worcestershire sauce, shoyu, pork broth, ali’i mushrooms, button mushrooms, onions, onion powder, garlic powder, alaea salt, black pepper. Wailuku Teri Gravy Koji Bentos Korner in Hilo is said to be one of Hilo’s biggest secrets with its Koji Loco of hot teri home made meat blend beef patties that are really good and the gravy takes a bit of ingredients to make it so tasty. The taste of the gravy has a sort of smokiness and a sweetness that is filled with savory salty that really hits the spot. It is a hole in the wall that has hard work that puts love into every bite, but the question remains of its a thick teriyaki sauce or old school gravy? that is how it began being called from other island visitors as the place for “the original teri gravy”.
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