Ohana Style
Food from Hawai'i, for Your Family
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- Pre-Order
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- Expected 31 Mar 2026
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- 95,00 kr
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- Pre-Order
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- 95,00 kr
Publisher Description
The author of Cook Real Hawai’i brings the essence of Hawai’ian cuisine to everyday cooking with over 100 unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes.
Beloved chef and two-time Top Chef fan favorite Sheldon Simeon’s food joyfully reflects Hawai'i’s flavors and cooking styles, a mixture of island influences including Native Hawai'ian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. With creative plant-based spins (like swapping out raw fish with pan-seared ripe avocado for a delicious "tataki", or using mushrooms to create the best "escargot") and shortcut cooking techniques (like searing shoyu-marinated tuna in a hot wok or pan to mimic smoking, or using a Chinese dry wok cooking style to perfect fish sticks), the recipes in Ohana Style shows how quick, easy, and flexible Hawai'ian cuisine can be.
Sheldon's recipes show how to blend sweet, savory, and tangy Hawai'ian flavors into every day meals, all the while centering the cuisine's legacy of communal-style eating, reminiscent of the traditions and memories of foods we all grew up with. In Ohana Style you’ll find umami-packed recipes meant for family—that’s what ohana means in Hawai'ian—weeknight dinners, quick lunches, snacks, cookouts, and barbecues.
From Pork Belly Tocino with garlic rice for breakfast and Stir-Fried Olives with ginger as a midday snack, to a pan-fried Lemon-Caper Mahi dinner with Furikake Animal Crackers for dessert, Ohana Style has recipes for every mood and any event—for people who want to get something flavorful and delicious on the table quickly without forgoing the exciting and layered flavors of local Hawai'ian cooking.
PUBLISHERS WEEKLY
Chef Simeon (Cook Real Hawai'i) celebrates the complexity and creativity of Hawaiian cuisine and its many influences in this alluring volume. Numerous recipes draw from East Asian cuisines: teriyaki potatoes, for instance, are the result of 20th-century Korean immigrants settling in Hawaii and adapting their recipes with readily available Japanese ingredients, while the Chinese American classic shrimp egg foo young is a local favorite, according to Simeon. Southeast Asian–inspired dishes include curried mung beans, chicken adobo fried rice, and bulalo (beef shank soup). Elsewhere, the pickled allium and vinegary flavors of pocho bean salad pay tribute to Portuguese influence, and the Hawaiian staple pastele stew originated from 20th-century Puerto Rican immigrants who subbed in green bananas for plantains. Equally intriguing are Simeon's original creations: he adds ginger and oyster sauce to stir-fried olives to achieve a "slight wok hei flavor," replaces traditional bucatini with tteok (chewy, tubular Korean rice cakes) to accompany Amatriciana sauce, and boosts the flavor of store-bought animal crackers with a shoyu-nori glaze. Most ingredients can be found at supermarkets, and unfussy instructions make many of the dishes suitable for busy weeknights. Home cooks looking to spice up their repertoire will be inspired.
