Homey food, hearty flavor

Chinese fare in Hawaii comes from the rustic and robust dishes of the migrating Hakka

By Joan Namkoong
Special to the Star-Advertiser

POSTED: 01:30 a.m. HST, Jan 30, 2013

~~<p>Braised stuffed tofu, red pork belly with taro, pork hash, pork with pickled mustard greens, salt-baked chicken, stuffed bitter melon with black bean sauce, braised fish with black beans — are these Chinese dishes among your favorites? If you've eaten Chinese food in Hawaii, you've no doubt had one of these dishes and tasted the earthy, simple food of the Hakka.</p>
<p>A new cookbook, "The Hakka Cookbook, Chinese Soul Food from Around the World," by Linda Lau Anusasananan (University of California Press, $39.95), highlights the food of this distinctive ethnic Chinese group.</p>
~~

Braised stuffed tofu, red pork belly with taro, pork hash, pork with pickled mustard greens, salt-baked chicken, stuffed bitter melon with black bean sauce, braised fish with black beans — are these Chinese dishes among your favorites? If you've eaten Chinese food in Hawaii, you've no doubt had one of these dishes and tasted the earthy, simple food of the Hakka.

A new cookbook, "The Hakka Cookbook, Chinese Soul Food from Around the World," by Linda Lau Anusasananan (University of California Press, $39.95), highlights the food of this distinctive ethnic Chinese group. Login for more...