The Foundation Sauces of Hawaii
Most sauces are bistanders when compared to the well documented art of French Mother Sauces and thus very well established and known throughout culinarian minds. French cuisine used organization to make sure their sauces were known, kept, and in an order for future generations. There are several sauce categories which are most, but not all are predominantly in: Barbecue Sauces, Spicy Sauces, Dipping Suaces, and Marinades. Unlike French Mother sauces that derives from only the classic five...There are sauces that everyone has within a regional cuisine or individual household variations of and takes for granted their local knowledge of their recipes. In this case we will call them foundation sauces to source as a sort of sauce guide. Hawaii sauces have a wide variety of technique that defines them with local alteration with of course little to no historic documentation. With a list of old cookbook recipes, restaurant recipes, home recipes, and talks with families of their own variations of sauce is the beginning of better understanding where all of Hawaii's sauces might have come from. Unifying many of the sauces is a salty yet rich sort of flavor that imparts slight umami with its mixture of ingredients. Definately tasty kind of salty that is sometimes enhanced with ginger or garlic. ________________________ Teriyaki Sauce Teriyaki Sauce — is the face of what people think of Hawaii cuisine for its use in American Hamburgers and Pizzas. Often times confused for its Japanese Parent Sauce that is typically used when grilling fish and used as a glaze...it is sometimes labelled Hawaiian Teriyaki Sauce instead to settle the confusion. Teriyaki sauce has two versions: Teriyaki Barbeque Sauce and Teriyaki Marinade. The difference in the Barbeque sauce comes from the caramalized sugar that is added as a thickener and it is usually seen to accompany Teriburgers. The Teriyaki marinade is often used for Barbecue Beef, Chicken Teriyaki, and Teriburger Patties. Types of Teriyaki Barbeque Sauce include: Classic Teriyaki [shoyu, sugar, sugar, garlic, sesame seed oil], Spicy Teriyaki [teriyaki sauce, tabasco, garlic, onion powder], Tiki Teriyaki [teriyaki sauce, pineapple juice, brown sugar] Big Island Teriyaki [teriyaki sauce, sesame seed oil, sugar, ginger, garlic, chili pepper oil] ________________________ Katsu Sauce Katsu Sauce — originally an adapted version of Japanese cuisine Tonkatsu sauce. The locallized version makes for a great sauce to be served with a Chicken Katsu and is seen with every Chicken Katsu Plate Lunch. Katsu sauce that is made quickly has Ketchup and Shoyu mixed, but for more often than not its made with: Shoyu, Sugar, Garlic, Ketchup, Worchestershire. There is not really a variety of Katsu Sauce, but through eating Katsu Sauce it opens the gateway to explore other sauces at the asian market, such as: Chuno Sauce, Japanese Worchestershire Sauce, and Japanese Katsu Sauce. ________________________ Shoyu Sauce Shoyu — is used widely in Hawaii cuisine in marinades and sauces. It is most notably known for its use in Shoyu Chicken, Shoyu Pork, and Shoyu Hot Dog. When people are looking for a quick family meal they get chicken and toss it in some Shoyu sauce marinade, when people want a family comfort food they think of shoyu sauce marinated anything, but what also has a popular following is shoyu hot dogs that are eaten with rice and beans. Shoyu is made up of: sugar, soy sauce, garlic, sake, and rice wine vinegar. Types of Shoyu Sauces include- Sweet Shoyu Sauce, Shoyu Poke Sauce, Shoyu Sesame Oil, Shoyu Peanut Oil, Shoyu Mustard Sauce ________________________ Miso Sauce Miso Sauce — when times get could during the winter raining season in Hawaii, people cant help but turn to tasty miso soup. It is most famous for being the marinade main ingredient for Misoyaki Butterfish. The technique is sometimes called Grilled Fish. Over the years there have been a variety of dishes that include miso to heighten the flavor profile of the dish. The homeland of Japan may have brought over miso, but miso sauce has found its home with the islands. A few varieties of miso sauce include; Miso Marinade, Miso Peanut Marinade, Spicy Sesame Miso Marinade ________________________ Drive-In Relish Drive-In Relish — the relish sauces came with the Hawaii Drive In culture of Burger sauce spreads where many drive ins in Hawaii had their own special sauce. The basis would be pickle relish with a mixture of other ingredients to make for a nice combination of vegetables and flavors. The usual mixed relish would have mayonnaise, onions, and pickle relish. Types of Drive-In Relish include: White Relish [aka- mayo relish. mayonnaise, pickled onion], Red Relish [aka- ketchup relish], Yellow Relish [aka- mustard relish], Green Relish [aka- dill relish], ________________________ Butter Sauce Butter Sauce — is the first thought everyone has when eating shellfish. Butter sauce is made with butter and sake, but it can be used in a variety of ways with a variety of versions. Its essential to places like the North shore of Oahu where it is required to eat Shrimp with Butter sauce in its most popular variation "Garlic Butter Sauce". The sauce will coats the sauteed Garlic Butter Shrimp, sometimes the rice, and even more sauce on the side with freshly diced garlic. Types of Butter sauces include; Garlic Butter Sauce [butter, sake, garlic, ], Shoyu Butter Sauce [butter, sake, shoyu, onions, green onions], Tabasco Butter Sauce [tabasco, butter, sake, shoyu, lemon juice], Lemon Butter Sauce [lemon juice, butter, sake, ginger puree, garlic puree] ________________________ Mayonnaise Sauce Mayonnaise Sauce — not unique to Hawaii however it seems the island plate lunches are loaded with sauces made of Mayonnaise. People in Hawaii are in love with Mayonnaise and is common in many recipes in Hawaii cuisine. When people make Poke there is mayonnaise in several spicy variations, when eating Macaroni Salad there it is again, and when eating Imitation Crab Salad its mixed with mayonnaise and sour cream for a creamy tasty experience full of savory deliciousness. Types of Mayonnaise Sauces include: Mayonnaise Sauce [mayonnaise], Spicy Mayo Sauce [mayonnaise, shoyu, sriracha, sesame seed oil], Shoyu Mayo Sauce [mayonnaise, shoyu, sesame seed oil], Wasabi Mayo Sauce [mayonnaise, shoyu, wasabi, sesame seed oil]. It comes from North America in commerciallized premade jars. ________________________ Gravy Sauce Gravy Sauce — The Italian have their pasta sauces for their noodles; the Hawaii residents have their gravy sauces for their rice. People in hawaii love their gravy, so much so that they eat it with eggs and a hamburger steak that they call a loco moco. Gravy is primarily used to match up plate lunches that have both white rice and creamy macaroni salad and a meat dish that gets a ladle of gravy for the finisher. Gravy sauce usually contains a rouxe made of drippings and butter, all purpose flour, broth, and some added milk and shoyu. It has several variations of Gravy Sauces that include- Brown Gravy [aka. Hamburger Gravy], Red Gravy [aka. Tomato Gravy, Pahoehoe Gravy, ], Yellow Gravy [aka. Hollandaise Sauce], or White Gravy [aka. Mushroom Gravy, Kalima Gravy], ________________________ Hot Sauce Hot Sauce — is known to be hot, but through the heat there is a nice taste of the chile and other ingredients that make up the flavor. The original arrival of many hot sauces are a variety of cultural hot flavor. Many who Barbeque have expressed their flavors of Hot Sauces take on a sweeter flavor of : Pineapple Hot Sauce, Mango Hot Sauce, Guava Hot Sauce, Teriyaki Hot Sauce, and Lilikoi Hot Sauce. You can commonly see: Sriracha Hot Sauce, Tabasco Hot Sauce, Chile Pepper Water, and Chile Pepper Vinegar.
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