The dominant image of a Pacific Islander includes light skin and straight or wavy hair — but that's not how everyone from the region looks. Allure spoke to 10 Melanesian women about their experiences with colorism and anti-Blackness and how we can broaden the world's view of what an Islander looks like.
Gaiety reigns at an easy-going Polynesian luau. Traditionally, everyone samples the exotic foods with his fingers (though chopsticks or forks are permissible) and ti leaves substitute for cloths on the table or ground. (No ti leaves? Use fens or matting instead.)
Your luau can include any number of these dishes from Trader Vic's of Oakland and San Francisco, or if you are in Chicago, Three Dots and a Dash. I want to try the PuPu Plater.
Pu pu platter is a staple of American Chinese restaurants, consisting of a platter filled with various small dishes and appetizers. This platter is believed to have been introduced to North America from Hawaii via Don the Beachcomber and Trader Vic during the 1940s and 1950s.
A typical pu pu platter often includes spare ribs, chicken wings, egg rolls, fried wontons, crab rangoon, skewered beef, fried shrimp, and beef teriyaki. At the center of the platter, there is a small hibachi grill, and the fire can be used to reheat individual appetizers or make them more well-done.
Everything must be cooked before because the grill can only do so much.
Mass flowers everywhere- exotic blooms or garden flowers that don't wilt too quickly -- daisies, mums, carnations. In the centerpiece, group tropical fruits with flowers.
ISLAND FEAST
(Mother Bessie's Better Homes & Garden's Holiday Cook Book, 1969)
Rumaki (Water Chestnuts with Chicken Livers)
Kona Chicken
Steamed Rice
Batter-fried Shrimp with Sauces
Chinese Peas with Water Chestnuts
Waikiki Salad
Raspberry Sherbert with Coconut
Beach Boy Punch (under 18 non-alcoholic)
TEQUILA JET PILOT
Blanco Tequila, Italian Amaro, Grapefruit, Lime, Cinnamon
ROYAL HAWAIIAN
London Dry Gin, Almond Orgeat, Lemon, Pineapple
Rumaki Ingredients:
1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1-quart oil for frying
Directions
In a medium bowl, mix together teriyaki sauce, garlic, and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator for at least 2 hours.
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
Carefully lower skewered wraps into the hot oil in small batches. Deep fry for 3 to 4 minutes or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Kona chicken recipe
INGREDIENTS
3-lbs boneless skinless chicken breasts
1⁄2 cup gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)
1⁄2 cup chopped green onion
1⁄2 cup water
1⁄4 cup dry white wine
1⁄2 cup honey (find a substitute for honey if diabetic)
DIRECTIONS
Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
Combine onions, soy sauce, wine, and water; pour over chicken.
Cover and cook on low for 3 to 4 hours.
Remove chicken from pot.
Arrange on a broiler pan.
Brush with honey.
Broil until golden brown, brushing with honey several times.
Grill instead of broil, if desired.
Batter-fried Shrimp with Sauces
(I will keep it real and use this recipe influenced by a New Orleans Fried Shrimp.)
It’s as quick as anything to make deep-fried shrimp! Prep Coatings: Prep the seasonings and flour mixtures (per recipe below). Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes. Bread Shrimp: Dip shrimp in flour mixture, being sure to coat thoroughly.
Cook in Cast Iron: Slowly place shrimp at 350F for 2-3 minutes, rotating every minute and a half.
For more pictures on how to complete this recipe, keep reading.
Stir-fried snow peas and water chestnuts are some of my favorite spring vegetable dishes. It’s colorful, with vibrant green, orange and white. It’s sweet, like the fragrance of newly blossomed flowers. It’s crispy, like the warm wind that touches my face.
