Traditional Hawaiian dishes such as Ola Hale Signature Poke Bowl, Loco Moco, Kalua pork, Huli Huli burger... reflect the open and multicultural spirit of the region.
"Poke" in Hawaiian means "chopped", is a traditional dish that represents the open culture of Hawaiians.
Ola Ahi Poke
Ola Hale's colorful, eclectic Ola Ahi Poke
The classic Hawaiian Ahi Poke is raw tuna with soy sauce, garlic and onions. It is rich and creamy, perfect with rice or as an appetizer. In Vietnam, it is transformed with ingredients from this land. All create a dish that is diverse, open, harmonious but also liberal. Ola Ahi Poke is a dish that the chef at the restaurant in Vietnam combines, interweaving Hawaiian culture and Vietnamese nature with pumpkin seeds, pineapple grown in the Southwest and the rich taste of Gia Lai avocado.
Ingredient:
- Tuna (also known as yellowfin tuna) cubed or chicken substitute
- Sweet yellow onions (similar to traditional Maui onions)
- Ripe avocado, shallot
- Pineapple, roasted pumpkin seeds, shelled
- Boiled corn
- Soy sauce, sesame oil
- Ginger, garlic
Perform:
Onions, ripe avocados, sliced onions. Salmon cubes marinated with a little salt and sesame oil, if using chicken, grill with Japanese teriyaki sauce. Boiled corn kernels. Minced ginger and garlic. To fully infuse the Ahi Poke with flavor, most recipes call for at least 1 hour of marinating time. Once marinated, season and add a little salt to bring out the aroma. Then transfer to a large bowl and mix the ingredients and spices together gently.
Serving: There are two main ways to serve this dish. As an appetizer, serve it in bowls and people can pick it up with chopsticks or on small plates.
There are many ways to make poke, but it is usually eaten with rice and lots of raw vegetables.
Or eat with shredded green banana for dipping; or divide into small bowls for each person to enjoy.
Loco Moco
Originated in Hilo, Hawaii in the 1940s, with easy-to-eat ingredients like beef, eggs, salad... All together create a typical Hawaiian dish but still blends and is familiar with close ingredients.
Ingredient:
- Ground beef, egg, sesame oil, freshly ground black pepper, beef broth (beef stock)
- Unsalted butter, green onions, mushrooms (optional), onions
- White rice, sauce, soy sauce, tomato sauce, garlic powder, salt, seasoning powder, cornstarch
Perform:
Finely chop the green onions, using only the white and light green parts, season the ground beef with salt, pepper and chili, let it marinate, and form a round mold. Mix the beef broth, soy sauce, sauce, cornstarch, tomato sauce, sugar and sesame oil in a bowl. Melt the butter in a pan, add the beef to the hot pan until the outer edges are nicely browned, about 3 minutes. Turn the beef over and add the onions to marinate for about 2 minutes. Remove and place on a plate. Remove the patties and most of the green onions to a plate. Pour the beef broth mixture into the pan, stir for about 2 minutes to thicken, and turn off the heat. Melt the remaining butter over medium heat. Add the eggs to the pan and fry side by side until the whites are cooked and the yolks are still runny. Divide the rice into 2 plates. Place the beef mold on top of the rice, drizzle the sauce over it and add the fried eggs.
Loco Moco is made from popular ingredients widely used in cuisines such as Wagyu beef, Nori rice, Panko eggs, salad
Tan Dinh Punch
Bringing a dreamy picture of Pink Church, inspired by cultural exchange and connection, with red strawberries, yellow oranges, bananas, green grapes, mixed with blue pea tea for a green color…
You will have a really chill afternoon, sipping a glass of Tan Dinh Punch, a cocktail inspired by the land that Ola Hale chose to stop when coming to Vietnam.
All bring a brilliant rainbow to the Saigon sky with the highlight being the ancient and romantic Tan Dinh church.
Ingredient:
- Red strawberries, yellow oranges, bananas, green grapes, and butterfly pea tea for green
- Lemon juice, pineapple, grenadine syrup, soda
- Ice cubes, pomegranate seeds, basil leaves
Perform:
Add lemon juice, pineapple juice, orange juice and ice cubes to the blender. Use the blender to mix these ingredients with ice cubes. Take a clean glass, add 15 ml of grenadine syrup (pomegranate flavor), then fill it with ice cubes. Next, pour “fill-up” soda or alcoholic beverage to make cocktail on top until the glass is full.
Tan Dinh Punch is cool and cools the heat.
For juices, you can buy fresh fruit to squeeze the juice or you can buy pre-mixed drinks. A little tip is that using fresh juice will make the mocktail more nutritious and high quality. In addition, you can replace mocktail with a detox drink to purify the body, which is safe, simple, and good for your health.
Use a spoon to put the crushed ice mixture from the fruit juice on top of the soda. Finally, you add a few pomegranate seeds and basil leaves to decorate for attractiveness, depending on the color you like to mix the color according to the fruit flavor.
3 dishes reflect the open and multicultural spirit of the land of Hawaii . These traditional dishes are localized with fresh ingredients, accented with a little Vietnamese spices .
With advice from the chef at Ola Hale Restaurant. Photo: Thu Tran, Ola Hale
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