Plate lunch

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The plate lunch (

pan-Asian
influence makes the plate lunch unique to Hawaii.

Standard plate lunches consist of two scoops of white rice, macaroni salad (in an American style), and an entrée (usually in a Japanese style such as chicken katsu or teriyaki).[1] A plate lunch with more than one entrée is often called a "mixed plate".

Origins

See also: Okazuya

Although the exact origin of the Hawaiian plate lunch is disputed,

Honolulu Advertiser, notes that the laborers "didn't eat sandwiches or things like that; it was leftover rice and a lot of things like canned meat or teriyaki or cold meat or maybe scrambled eggs or pickles, and almost no salad or vegetable."[2] Later on, macaroni salad was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat.[2] Some locations also include the traditional Korean side dish kimchi
.

As the days of the plantations came to an end, plate lunches began to be served on-site by lunch wagons to construction workers and day laborers. Later, local hole-in-the-wall restaurants and other stand-alone plate lunch restaurants began popping up,

rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii."[3]

Popular entrées

Popular plate lunch entrées overwhelmingly reflect Asian influence.

chow fun or saimin
noodles.

Korean entrées include kalbi and meat jun. Some side dishes are taegu, a dish made of shredded codfish, and kongnamul muchim, a dish made of seasoned soybean sprouts.

Other Asian ethnic contributions include the Okinawan

longanisa. Western European dishes include linguiça
, a traditional Portuguese sausage.

Entrées of Hawaiian origin include

laulau (pork or other meat or fish wrapped in a taro leaf). Some side dishes are lomi-lomi salmon (salmon salad) and haupia
(a coconut dessert).

The traditional

hamburger steak, a ground beef patty smothered with brown gravy served atop rice; adding a sunny-side-up egg makes it a loco moco
.

  • Plate lunches
  • Traditional Hawaiian plate lunch. Clockwise, from bottom left: two scoops of white rice, ahi poke, lomi-lomi salmon, haupia dessert, kālua puaʻa (roast pork), and pork laulau.
    Traditional Hawaiian plate lunch. Clockwise, from bottom left: two scoops of white rice,
    laulau
    .
  • A shrimp plate lunch
    A shrimp plate lunch
  • Kālua pork combination plate lunch
    Kālua pork combination plate lunch

See also

References

  1. ^ a b c "Origins of Plate Lunch". Honolulu, Hawaii: KHNL. 2002-11-27. Archived from the original on 2008-01-05. Retrieved 2008-11-12.
  2. ^ a b c d Steinhauer, Jennifer (November 12, 2008), "Carbo-Loading, Hawaiian Style", The New York Times, New York, NY, p. D1 New York edition, retrieved 2009-11-01
  3. ^ a b "L&L Hawaiian Barbecue · L&L Drive-Inn - About Us". Honolulu, HI. Archived from the original on 2004-08-07. Retrieved 2009-11-01.

External links

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