Cook Real Hawai'i by Sheldon Simeon and Garrett Snyder

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Hawaiian; Vegetarian
    • Ingredients: mayonnaise; shoyu; lemons; olive oil; toasted sesame oil; roasted sesame seeds; vegetables of your choice
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Hawaiian; Korean; Vegetarian
    • Ingredients: cream cheese; sour cream; cabbage kimchi; Parmesan cheese; kochukaru; garlic; neutral oil of your choice; savory chips of your choice
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for 1 or 2; Cooking ahead; Hawaiian; Japanese
    • Ingredients: cream cheese; mayonnaise; sour cream; garlic; neutral oil of your choice; Thai sweet chilli sauce; oyster sauce; dashi powder; kamaboko; scallions; butter crackers
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    • Categories: Spice / herb blends & rubs; Appetizers / starters; Cooking ahead; American South; Hawaiian; Vegetarian; Vegan
    • Ingredients: kosher salt; Chinese five-spice powder; raw peanuts in the shell; cinnamon sticks; whole star anise; oranges; bay leaves; fresh ginger
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    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Cooking ahead; Hawaiian
    • Ingredients: apple cider vinegar; shoyu; vegetables of your choice; fruits of your choice; prosciutto
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    • Categories: Appetizers / starters; Snacks; Cooking ahead; Hawaiian
    • Ingredients: beef flank steaks; shoyu; Hawaiian red chiles; apple cider vinegar
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    • Categories: Sauces, general; Cooking ahead; Hawaiian; Portuguese; Vegetarian; Vegan
    • Ingredients: Hawaiian red chiles; apple cider vinegar
    • Accompaniments: Fried garlic noodles
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    • Categories: Snacks; Cooking ahead; Hawaiian
    • Ingredients: neutral oil of your choice; popcorn kernels; shoyu; furikake; arare; pretzels; animal crackers; cereal of your choice
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    • Categories: Snacks; Cooking ahead; Hawaiian
    • Ingredients: shoyu; Coca-Cola; garlic; fresh ginger; ahi tuna; neutral oil of your choice; honey; roasted sesame seeds
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    • Categories: Dips, spreads & salsas; Sauces, general; Snacks; Chinese; Hawaiian
    • Ingredients: ground pork; shrimp; fresh ginger; garlic; egg whites; scallions; oyster sauce; fish sauce; white pepper; wonton skins; eggs; neutral oil of your choice; shoyu; Chinese hot mustard paste; light shoyu
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    • Categories: Rice dishes; Snacks; Hawaiian
    • Ingredients: neutral oil of your choice; Spam; shoyu; mirin; sushi nori; cooked short grain rice
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    • Categories: Rice dishes; Appetizers / starters; Hawaiian; Japanese
    • Ingredients: dried shiitake mushrooms; rice vinegar; mirin; cooked white rice; salmon; mayonnaise; shoyu; sambal oelek; Thai sweet chile sauce; oyster sauce; toasted sesame oil; masago caviar; avocados; scallions; nori sheets
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    • Categories: Sauces, general; Hawaiian; Vegetarian; Vegan
    • Ingredients: shoyu; sugar
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    • Categories: How to...; Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade fish; seasoning of your choice
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    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade ahi tuna; Hawaiian red chiles; kukui nuts; scallions
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    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade ahi tuna; shoyu; oyster sauce; fresh ginger; toasted sesame oil; kochukaru; scallions; roasted sesame seeds
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    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade ahi tuna; shoyu; toasted sesame oil; scallions; Sriracha sauce; mayonnaise; masago caviar
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    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade ahi tuna; shoyu; toasted sesame oil; scallions; fresh ginger; wasabi paste; jalapeño chiles
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    • Categories: Appetizers / starters; Hawaiian
    • Ingredients: sashimi grade ahi tuna; shoyu; toasted sesame oil; scallions; fresh ginger; kimchee; kochukaru
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    • Categories: Stir-fries; Appetizers / starters; Cooking for 1 or 2; Hawaiian
    • Ingredients: neutral oil of your choice; sambal oelek; shoyu; scallions; leftover poke
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    • Categories: Appetizers / starters; Cooking for 1 or 2; Hawaiian; Vegetarian; Vegan
    • Ingredients: root vegetables of your choice; tamari; fresh ginger; sambal oelek; toasted sesame oil; Hawaiian red chiles; cucumbers; radishes; macadamia nuts
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    • Categories: Dressings & marinades; Cooking ahead; Hawaiian; Vegetarian; Vegan
    • Ingredients: tamari; fresh ginger; sambal oelek; toasted sesame oil; Hawaiian red chiles
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    • Categories: Appetizers / starters; Hawaiian; Philippine
    • Ingredients: shrimp; calamansi juice; shoyu; fresh ginger; green-skinned apples; red onions; Hawaiian red chiles; garlic; cilantro
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    • Categories: Appetizers / starters; Cooking for 1 or 2; Hawaiian
    • Ingredients: canned sardines in olive oil; sweet onions; kochukaru; shoyu; garlic; Hawaiian red chiles; lemons; olive oil; distilled white vinegar; Hawaiian sea salt
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    • Categories: Appetizers / starters; Hawaiian; Japanese
    • Ingredients: mirin; rice vinegar; sake; shiro miso; peanut butter; dry mustard; cucumbers; scallions; roasted sesame seeds; frozen octopus; dashi powder; kombu
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Notes about this book

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Notes about Recipes in this book

  • Shoyu 'ahi poke

    • JoanN on May 28, 2022

      Absolutely delicious. Used chipotle chile powder instead of the kochugaru which I couldn't find locally and topped with his recipe for furikake with his addition of "dime bag" ingredients. The furikake was also a winner; so much better than the stuff in shaker bottles. Made the Wok-Fried Poke with some of the leftovers and liked that almost as much. In fact, made a note to be sure to make enough to have leftovers so I can have this in the next day or two.

  • Crispy black bean butterfish

    • JoanN on May 09, 2022

      Loved this. Used gai lan instead of baby bok choy. Would cut back on the sugar in the bean sauce next time. Would also halve the recipe for the sauce if making for only one. Served with the Fried Garlic Noodles. Also terrific.

    • bernalgirl on September 19, 2022

      I’ve been unable to get black cod so I finally made this with Pacific red snapper, and it’s delicious!! That sauce is wonderful and it all comes together so easily. The one change I’d make is to reduce the corn starch to 1 t as it became more gloppy in consistency, though still absolutely delicious

    • rmardel on July 13, 2022

      This was fabulous. I cut back on sugar per JoanN's recommendation and this was just perfect.

  • Pancit

    • JoanN on May 28, 2022

      Another winner from this book. Don't understand why the book itself only gets three stars. I've made 7 recipes so far and have been very pleased, sometimes thrilled, with all of them. I used annatto paste instead of powder because it was what I had on hand and probably only about ? the amount of noodles (fresh ramen noodles instead of fresh chow mien noodles) which I thought was plenty and made for a more vegetable-centric dish rather than what is traditionally a noodle dish with some protein and vegetables. Suited me just fine and will make it that way again. The sauce was so good, I was spooning up the last drops.

    • bernalgirl on June 02, 2022

      This takes some time to prep but comes together easily and the flavors are outstanding. I did not add tomato, but did add a few Korean king peppers that needed using. I also staged the stir frying, in order to maintain heat in my wok. I started with the garlic and pork, let it get a little crispy and removed it to a casserole dish, retaining the oil. Then I stir fried the vegetables, removed them, and then the chicken, and finally the shrimp. I let everything get a little char. Then I combined everything with the sauce and noodles. The fried garlic and a wedge of lemon are a must, along with sriracha.

    • KathyCookinginSeattle on July 31, 2022

      This was absolutely delicious. It makes a lot of food! Would be great when you’re having a lot of people over or if you want leftovers. I follow the recipe exactly except for I couldn’t find ground annatto so I subbed in paprika and it worked great. I served it with garlic chips/fried garlic and chili pepper flakes instead of hot sauce. I will make this recipe again and again. It also lends itself to subbing in whatever protein or vegetables you like or happen to have on hand.

  • Fried garlic noodles

    • JoanN on May 09, 2022

      Liked this a great deal. Used fresh frozen ramen noodles and made my own dashi powder from kombu and bonito flakes. Made half a recipe. Would definitely make again with the addition of a stir-fried protein or vegetables as he recommends to make it a main dish.

    • Kduncan on February 03, 2022

      We weren't a huge fan of this, until we microwaved this for leftovers the day after. The texture was just off. Overall it is weird it was better the next day.

  • Crispy gau gee with shoyu mustard

    • IvyManning on May 15, 2022

      We love these, esp with the Chinese mustard-soy dipping sauce. The recipe works great with shrimp only (porkless).

  • Sweet sour spareribs

    • jctomas on April 28, 2021

      Super sweet and for me, unpleasant. Worth adjusting the sugar right down and balancing out the vinegar ratio. I would normally do this anyway but thought to try it out exactly at first.

  • Chicken papaya

    • bernalgirl on June 30, 2022

      This is great comfort food! It’s warming and gentle without being boring, perfect for someone under the weather, as he suggests, or for a chilly evening. I used marrow squash in place of chayote, and arugula in place of watercress (as suggested). This is a welcome addition to my chicken soup repertoire!

  • Huli huli chicken

    • bernalgirl on June 11, 2022

      I loved the rice koji marinade and the basting sauce added good flavor but the fully reduced sauce with cornstarch was a bit gluey and cloyingly sweet. A squeeze of lemon helped but not enough to bother saving the leftovers. A rare miss from this cookbook.

  • Pork belly dinakdakan

    • bernalgirl on September 28, 2022

      Absolutely outstanding! Very rich and multilayered, a perfect use for summer shishito peppers. I made a half recipe, marinated the pork belly for five hours, and halved the mayonnaise — I love the way it tempers the vinegary sauce.

  • Kim chee dip

    • bernalgirl on June 06, 2022

      This may not look like much but the flavors are good together, and especially good with celery, radish, and cucumbers. I increased the Parmesan, which contributes to the overall umami. The toppings are a must, especially the fried garlic.

    • EmilyR on March 30, 2021

      I love how the book says to serve this with wontons, crackers, or any of the 'itos' (Cool Ranch Doritos, Tostitos, Fritos). I opted for the cool ranch doritos and while this is rich, it melds perfectly with the kimchi.

  • Kamaboko dip

    • bernalgirl on July 05, 2022

      This is an easy, tasty, and very rich dip. We had it with tortillas but I think it would be great with celery and radishes

  • Pan sushi dynamite

    • bernalgirl on June 06, 2022

      This is such a crowd-pleaser! There’s so much good flavor going on with the fish mixture, and while his sushi rice mixture seemed sweet, it was perfect in the finished dish. I used sriracha rather than sambal olek for the smooth texture — and next time I’d double the amount. I also held off a bit on the mayonnaise in the fish mixture and topped the finished dish with sriracha mayo. My last change was as to use both tobiko and ikura because my Little adores it, and we all enjoyed the pops of texture the combination provided.

    • EmilyR on April 13, 2021

      My sauce didn't thicken up quite like photographed in the book, but the flavors are all there. A half portion was plenty for 2 with left overs. I've since made this again and opted to make the sauce in the microwave, which may have thickened it slightly too much. Definitely halve the recipe unless you are feeding a crowd.

    • Lsblackburn1 on September 25, 2022

      Loved this! Happy I took the suggestion to reduce the mayo- used Kewpie. I served the sauce, green onions and avocado on the side because I knew we’d have leftovers.

    • JTelcontar on August 23, 2022

      Made the recipe as written, though we only sliced avocado for individual servings rather than topping the whole dish (2 people = leftovers!). I used canned salmon, which was delicious and a lot cheaper since it is a pantry staple. We ended up just eating with spoons in a bowl, rather than using nori sheets (this was more lazy factor than anything). Leftovers were delicious with some additional fresh avocado the next day. Would 100% make this again and we likely will soon, after we try some of the other recipes.

    • snoozermoose on September 05, 2022

      I was skeptical but this turned out delicious, even using canned salmon. Even my mayo-hating husband enjoyed it. I reduced the mayo to 2/3 cup, but I think next time I'll reduce it even more to 1/2 cup, as there was quite a bit of mayo. It's very rich and decadent--a little goes a long way.

  • Sardine pupu

    • bernalgirl on July 14, 2022

      This is an easy lunch or light dinner, the flavors and textures lift the humble sardine to favorites status. While the book’s chile water is a perfect match, the Thai table condiment Nam pla prik would also work. I enjoyed this with steamed rice. Quick and easily halved.

    • Rinshin on April 11, 2021

      The ingredients esp soy sauce, vinegar, garlic, kochugaru, lemon oil and sweet onion slices really make simple canned sardines a surprise treat. The ingredients tame the taste of sardines and make for nice topping to simple cooked white rice. Used cooked white rice with some scattering of arugula (shiso leaves will be wonderful here but not available now) and this recipe.

    • mjes on May 23, 2021

      I turned to this recipe as part of my use up dozens of cans of fish effort - trying it as an evening snack. I halved the recipe, actually made and aged the Lemon olive oil but cheated and didn't make the Basic chili water a day ahead. But this is a recipe well worth sharing with company with either a rustic bread or with rice.

  • Shoyu sugar steak

    • bernalgirl on June 12, 2022

      This is an easy and delicious steak preparation, although I halved the sugar and would modify the grilling approach next time to get the desired crust. I had 1-inch ribeyes, and by the time they’d spent 20 minutes on indirect heat, we could either give them a good sear and have them overdone, or give up on the crust, which we did. Next time I’d reduce the time on indirect heat and get that final sear.

  • Chicken bar-b-que

    • bernalgirl on June 05, 2022

      This recipe actually calls for several hours of marinating but my prep was delayed and I couldn’t get skin-on boneless thighs and it was still delicious! The turmeric adds a beautiful color and more earthy flavor. I reduced the amount of sugar by half, next time I think I’d use 3/4 cup sugar to one cup soy. This is destined to be a favorite and I am looking forward to trying the braised variation.

    • Rinshin on July 05, 2022

      I am not sure what the powder form of rub made much difference in taste except possibly giving deeper color. The overall taste of this teriyaki marinade was what I expect from Hawaii style which to me is sweeter. It should work well with beef and pork.

    • KaraCooks on June 30, 2022

      I marinated for the day and made it exact recipe and this was so damn delish!

  • Microwave fried garlic

    • bernalgirl on June 06, 2022

      Now having made both fried garlics, I’m convinced I must always have this on hand. This version is quicker, but requires more hands-on attention so choose your poison.

  • Pork belly adobo

    • bernalgirl on July 07, 2022

      This is a delicious adobo sauce! All pork belly seemed too rich so I added a pound of diced pork shoulder and it was perfect. I browned the pork belly first, then the pork shoulder, keeping them separate. I braised the pork shoulder for 20 minutes before adding the pork belly based on the texture he suggested for the pork belly, and there was plenty of sauce and it came out beautifully. There was a LOT of oil after browning all that meat, so I drained off all but a few tablespoonful. Great with white rice and those cherry tomatoes.

    • Kduncan on February 03, 2022

      We really enjoyed this dish, and it wasn't much harder then a stir fry to make. Will definitely be making this again.

  • Breakfast fried rice

    • bernalgirl on June 22, 2022

      This recipe combines a few techniques for fried rice in an extremely pleasing way. I love the chopped egg against the richness of the egg-coated rice and the various meats and oyster sauce provide an umami bomb. Yes, I’ll make this again.

  • Lomi salmon

    • bernalgirl on June 22, 2022

      I’ve never liked this dish in Hawai’i the recipe received good reviews on the Food52 cookbook club so it was a good no-cook option on a hot night. I followed the recipe and I LOVED it. We ate it with tortilla chips along with shrimp ceviche (in case I hated it) and a salad. My daughter and dad balked at salt-cured salmon so I flash cooked half the salmon in a hot wok and divided the tomato mixture. They loved it cooked. A keeper.

    • rmardel on June 27, 2022

      I've never had Lomi Salmon, but faced with a beautiful piece of salmon on an overwhelmingly hot summer day, it seemed time. I loved this dish! The salt massage and rest in the fridge firmed the flesh of the salmon just enough that it was toothsome, bright and fresh, and the combination of sweet onions and tomatoes enhanced the brightness, and the sense of coolness. I served the salmon on a bed of sliced avocado with some plain rice (tamaki haiga) on the side. This proved to be a very satisfying combination of soft and comforting flavors and textures. Will repeat.

  • Sweet-and-sour roasted beet mui

    • bernalgirl on June 11, 2022

      What I made was more inspired by this recipe, but my family and guests loved it and I’d make it again. I marinated the beets as directed in this delicious vinaigrette, and served them over baby arugula with a ball of burrata on top, then the furikake and crumbled chips. I didn’t have Funyuns, so I used Seaweed-flavor Orion Turtle chips from Korea. It was absolutely delicious. The furikake with the beets is inspired.

  • Li hing mui vinaigrette

    • bernalgirl on June 11, 2022

      A zesty and complex vinaigrette, perfect with beets and probably also with avocado or citrus. It’s a gorgeous deep color as well.

  • Hurricane elote

    • bernalgirl on June 12, 2022

      The sauce is delicious and evocative of elote, but lacking in acidity, so I increased the citrus. I didn’t have time to crumble nori and arare, so I used a furikake with puffed rice crunchies and overall these add-ons reminded me of a Korean corn dog, which is neither bad nor especially addictive. I think I’d make the sauce again, but not all the add-ons.

  • Fried garlic

    • bernalgirl on June 02, 2022

      While this takes some time it is totally worth it, following the very clear directions yields a perfectly crunchy and pleasantly garlicky topping.

  • Easy char siu

    • bernalgirl on July 07, 2022

      Easy and absolutely delicious! Ive enjoyed in fried rice and on ramen as well as in stir-fries and with plain white rice and stir-fried greens -- so glad to have this recipe to come back to!

    • pattyatbryce on June 16, 2022

      So easy and good!

  • Nori chicken

    • meggan on April 08, 2021

      Yuck. I ended up with grayish colored chicken with some gross breading. I followed the directions exactly.

  • Cauliflower katsu curry

    • meggan on December 04, 2021

      I am not sure why slabs of cauliflower are recommended. They didn’t cook through that well. Instead we ended up deep frying florets which my daughter loved.

  • Eggplant "Jun boy"

    • EmilyR on May 07, 2021

      This dish might not be the most attractive, but it is very good. Definitely make the dipping sauce to pair with it.

  • Sweet soy glaze

    • EmilyR on March 30, 2021

      My glaze didn't appear as thick as in the book, which may have just needed more time to cook. It's gentle salty sweetness on the avocados and sushi are nice.

  • Hurricane popcorn

    • EmilyR on April 13, 2021

      One of my favorite restaurants severed a similar hurricane popcorn back in the day. Be cautious that you don't burn the arare crackers as they also toast up... or just add them after the mixing.

  • Spam musubi

    • EmilyR on April 13, 2021

      We have made these several times as they are so portable for picnics or lunches away. The salty, sweet, sushi-esque rice and seaweed are very good, but filling.

    • pattyatbryce on June 16, 2022

      Loved this on day 1. Didn't love day 2. I am ok on the spam (for the first time ever), but sometimes I feel seaweed is a bit much.

    • JTelcontar on August 23, 2022

      Recipe appears to be available online here: https://www.today.com/recipes/sheldon-simeon-s-spam-musubi-recipe-t220100

    • JTelcontar on August 28, 2022

      Used regular spam (not low sodium) and instead used low sodium Kikkoman for the shoyu. Worked perfectly and the flavor was amazing! Definitely recommend getting a musubi mold-- it was SO much easier than I imagine it would have been trying to use the spam can. Would 100% make these again and again.

  • Roof lemons

    • EmilyR on April 13, 2021

      Can't sing enough praises for the magic of time and lemons. A little goes a long way, but I want to add them to everything.

  • Haupia with passion fruit curd

    • EmilyR on April 13, 2021

      My haupia was a bit sorry. Definitely not sliceable. I used aarowroot powder and that might have been too finicky. The passion fruit curd is a dream though. Passion fruit is one of my favorite flavors and surprisingly this was the first time I've ever made a curd with it, but it won't be the last!

  • Tropical friuit bread

    • anya_sf on September 09, 2022

      The title of this recipe is misspelled - should be Tropical fruit bread

    • anya_sf on September 10, 2022

      Instead of guava, I used more mango. My mango was pureed, not mashed - not sure if that affected the texture. Baked 70 min (toothpick came out clean and top was firm to the touch), the top of the bread sank upon cooling and there was a slight gummy layer at the bottom. The overall texture was still very pleasant though: moist, not wet. The crumble was a nice touch and I would consider adding coconut to the batter as well. My bread didn't overflow but did come close.

    • Lsblackburn1 on June 15, 2022

      Could not find guava, so used banana and mango only - dominant flavor was banana. The crumble on top was the best part. Overflowed pan while baking so definitely put a sheetpan under it next time!

  • Chop steak

    • Kduncan on February 03, 2022

      Made this with the Garlic Fried Noodles. It was fine, but for the amount of prep time, wasn't worth the effort.

  • Condensed milk cheesecake with Ovaltine crust

    • Kinhawaii on May 14, 2022

      Ok. I made it in an 8 inch pan but I think I maybe should have packed down the crumbs for the crust, but even though I did add less butter, I think there was way too much butter. I also realized I don’t like Ovaltine all that much so ended up dusting it with cocoa powder to offset the sweetness. The cheesecake part was light but on the sweet side.

  • Tropics Oriental dressing

    • Kinhawaii on August 28, 2021

      We liked this dressing. I am not a bottled dressing fan so never used a lot of the original Tropics dressing. I am always looking for different dressings though. This reminded me of French salad dressing. We did add more sugar for our taste- will definitely make this again.

  • Charred carrots with mac nut dukkah and limu verde

    • pattyatbryce on June 16, 2022

      In honesty, I skipped the limu verde for time. But that sukkah!!! Miso on charred veg is great.

  • Saimin

    • pattyatbryce on June 16, 2022

      A little too strong a broth, but when watered back down it was terrific. And make the Char Siu!

  • Lahaina fried soup (Fat chow fun)

    • pattyatbryce on June 17, 2022

      Really good! Making the noodles is very easy and the rest of the dish whips up quickly. I used Portuguese Sausage from the same book in place of the pork and char siu. A keeper!

  • Kim chee peanuts

    • pattyatbryce on June 16, 2022

      Very good, and that salad is a wow!

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  • ISBN 10 1984825836
  • ISBN 13 9781984825834
  • Linked ISBNs
  • Published Mar 30 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.

On two seasons of Top Chef, Sheldon Simeon established himself as a leading young, creative chef (he was both a finalist and Fan Favorite on both seasons). The role he is even more proud to fill, though, is as the storyteller of Hawaiian cuisine and the many cultures that have come together there to create it: the native Hawaiian traditions, Japanese influences, Portuguese cooking techniques, and dynamic flavors that are closest to Sheldon's heart.

In a place where over 90% of food is imported, the story of Hawaiian cuisine has always been told on the mainland through the lens of tourism. Sheldon's story of Hawai'i focuses on the lives and cooking routines of the locals and the efforts to bring back traditional agriculture and foods. Sheldon's recipes are uncomplicated but full of flavor; he speaks with reverence but cooks with curiosity, and inspires readers to do the same.



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