Hawaiian sweet bread and malasadas question
Eddie
I've been enjoying King's Hawaiian bread for as long as I can
remember. It's actually Portuguese sweet bread, also known as pao
doce. I have also been eating malasadas for many years.
So how come when I was in Portugal couple months ago they never heard
of pao doce and malasadas? I mean, there ain't no sweet bread, or
sweet bread as I know it like in King's.
So, are these two popular goodies a Hawaiian Portuguese invention?
Also, could they be an Azores Island's export? As everyone knows,
almost all Portuguese immigrants, both in Hawaii and the mainland are
from the Azores.
Just curious
Eddie in San Jose, where King's Hawaiian bread is available every
where, but not malasadas :-(
John Pescador
Eddie <hawa...@sbcglobal.net> wrote in message news:<1053327...@news.lava.net>...
Sorry this is slightly off your topic but your story reminded me of
two stories.
My friend went to a Chinese restaurant on the mainland and asked them
for manapua. They didn't know what that was. After a while he got
frustrated and described it. They told him "oh you like the pork
bun." =)
Another friend searched the mainland Chinese restaurants in his area
for kau yuk. He finally found one Chinese restaurant that made it and
said "oh mostly poor people eat that." He had the lady write down the
Chinese characters for kau yuk so he could ask at the next restaurant
by showing them the paper. He laughs because he can't read Chinese
and said she could have written "kick my ass" and I wouldn't have
known. He still carries the paper around with him to this day.
Makes me wonder if they would have brought out some strange dish or
meat when you said pao duce or "sweet bread." =)
Bob Gonsalves
Eddie: you can indeed get malasadas in Santa Clara. I learned
recently that Souzas in Santa Clara was closed, but you can find some at
"Portuguese Bakery" on 2082 El Camino Real. Good sweetbread, too.
Kings bread actually comes from Torrance, CA and is even sold
everywhere in Hawaii.
Of course none of these places even come close to the legendary
Leonards bakery in Kapahulu. But that's another story.....
BookHoarder60
>So how come when I was in Portugal couple months ago they never heard
>of pao doce and malasadas? I mean, there ain't no sweet bread, or
>sweet bread as I know it like in King's.
>So, are these two popular goodies a Hawaiian Portuguese invention?
>Also, could they be an Azores Island's export? As everyone knows,
>almost all Portuguese immigrants, both in Hawaii and the mainland are
>from the Azores.
Howzit Eddie...
Yeah, most came from the Azores, but many came from the Madeira Islands as
well.
It's an interesting phenomenon that immigrant cultures in other lands can be
almost like time capsules. My Portuguese ancestors came to Hawaii in 1881 from
the Azores. The language they used, the Portuguese foods they prepared and the
cultural things we grew up with do not reflect the Azores in 2003 but an Azores
of 122 years ago. I have a Victorian Cookbook frm 1889 and I can tell you for
sure that a country's tastes and cooking styles change a lot in that amount of
time. There are desserts in this cookbook that I am sure were favorites back
then, but have fallen by the wayside. Also the whole way that we eat prepared
grocery-store food has changed in those years.
So maybe this happened with the dishes you are referring to. Perhaps you have
a great point that this was more of an Azores way of cooking. That makes a lot
of sense to me as well.
So, have I muddied the water sufficiently? If so, my work is done here.
Pau,
BH60
Judy
Bob Gonsalves wrote:
>
> Of course none of these places even come close to the legendary
> Leonards bakery in Kapahulu. But that's another story.....
>
That legend is showing a little wear these days. I took visitors who'd
never been there to Leonard's last week. We were in a hurry and didn't
discover until we were out of the parking lot that they had handed me a
box of COLD malasadas!! AAAAAAACK!!!!!!
Later in the week I took them to Champion so they could experience the
real deal. "You mean they're making them for us right now?" Oh, yes
indeedy! Hot, crisp, creamy....perfection! Heaven for 50-cents!
FWIW, Portuguese friends on the mainland say that "cake" King's makes is
not even close to the Portuguese sweet bread they grew up with. One
friend still makes her grandmother's recipe. The texture (not the
flavor) is closer to sourdough....chewy. And it's nowhere near as sweet
as the local product.
Douglas Myhre
John Pescador wrote:
>Eddie <hawa...@sbcglobal.net> wrote in message news:<1053327...@news.lava.net>...
>
>
>>I've been enjoying King's Hawaiian bread for as long as I can
>>remember. It's actually Portuguese sweet bread, also known as pao
>>doce. I have also been eating malasadas for many years.
>>So how come when I was in Portugal couple months ago they never heard
>>of pao doce and malasadas?
>>
>Sorry this is slightly off your topic but your story reminded me of
>two stories.
>
>My friend went to a Chinese restaurant on the mainland and asked them
>for manapua. They didn't know what that was. After a while he got
>frustrated and described it. They told him "oh you like the pork
>bun." =)
>
>
Found out the same thing when moving to the mainland. Don't try to
order Chow Mein on the East Coast - it isn't. In fact you'll get a
variety of things if you order that (from Chow Fun to something without
any noodles). I heard from some Chinese that you can find (after
describing it) manapua, under it's Chinese name - "Bau". Look for
something with Bau at the end - ie Char Siu Bau. The only place I
heard about which makes it here doesn't put any filling in it. I guess
I could fill it myself.
Tried a experiment last saturday - made some punahoa carnival malasadas
dough in my breadmaker. Figured it would be about ready when I got up,
but miscalculated, it rose too much and overflowed all over the inside.
Also forgot to get condensed milk so used normal milk and used canola
oil to cook it in (what we had in the shelf at the time) so the taste
wasn't exactly the same, but still good.
The only store I found locally which carried med grain rice stopped
selling it :-( I lost my supply.
Doug
Nathan P Yuen
BookHoarder60 <bookho...@aol.comdakine45> wrote:
: It's an interesting phenomenon that immigrant cultures in other lands
: can be almost like time capsules. My Portuguese ancestors came to
: Hawaii in 1881 from the Azores. The language they used, the Portuguese
: foods they prepared and the cultural things we grew up with do not
: reflect the Azores in 2003 but an Azores of 122 years ago. I have a
: Victorian Cookbook frm 1889 and I can tell you for sure that a country's
: tastes and cooking styles change a lot in that amount of time. There are
: desserts in this cookbook that I am sure were favorites back then, but
: have fallen by the wayside. Also the whole way that we eat prepared
: grocery-store food has changed in those years.
Yep... immigrants can indeed be time capsules. Its my understanding that
Japanese cultural anthropolgists often come to Hawaii to see Japanese
traditions that were long ago supplanted in Japan.
-- o o _ _
\ / ' ` 2003 is Year of the Hawaiian Forest!
|/ / _ \ Check out the calendar celebrating the
(` \ ' ' \ ' beauty of native Hawaiian landscapes and
\ \| | @_/ | ecosystems at "http://hawaiianforest.com"!
\ \ \ /--/
` _ _ __ _ ' Nathan Yuen <ny...@lava.net>
pkm
I had the same problem trying to order Korean Meat Jun in the
mainland, none of them knew what it was!
I think Hawaii must have a lot of different types of food that we
associate with being Chinese, Japanese, Filipino, etc that maybe don't
exist at all in those countries.
As for Malasadas, I have to admit I like Champion's better than
Leonards. It's fluffier and has a better texture.
Cheap way to kind of make malasadas is to just buy those pillsbury
frozen cans of bread rolls. The kind that is in a cylinder that you
open and you get like 10 little uncooked bisquits in it. You can
deep fry those and shake with sugar and get a slight approximation of
malasadas. Never the real thing but better than nothing! We used to
have that once in awhile when we lived up in the mainland. It's good
to be living back home here in Hawaii.
PKM
=======================================
http://www.maikaidesigns.com
Hawaii Web Design and Hosting
honu
When I lived on the mainland, we used the same kind of Pillsbury biscuit
dough to make lop cheong (no char siu available) bao. We would slice the
lop cheong into 3/4" pieces, shape the biscuit dough around it in a ball,
place on a square of typing paper and steam it until done. Never thought of
making malasadas with the biscuit dough, but it's a good try.
"pkm" <p...@wermo.com> wrote in message news:1053572...@news.lava.net...
pam...@starmail.com
My favorite malasadas of all are from Agnes Bake Shop in Kailua. They
make it fresh when you order it. There's a puka in the middle so you
get more surface area and it cooks quicker and more evenly. Every one
of their pastries are good too.. flaky, buttery and BIG!
Judy <jbar...@hawaii.dot.rr.com> wrote in message news:<1053421...@news.lava.net>...
Nathan Lau
John Pescador wrote:
>
> Sorry this is slightly off your topic but your story reminded me of
> two stories.
>
> My friend went to a Chinese restaurant on the mainland and asked them
> for manapua. They didn't know what that was. After a while he got
> frustrated and described it. They told him "oh you like the pork
> bun." =)
From the Honolulu Advertiser Island food glossary:
http://www.honoluluadvertiser.com/specials/2001best150/glossary.html
"Manapua – (mah-na-poo-ah; Hawaiian) Chinese-style steamed buns filled
with a variety of ingredients, often barbecued pork. The word is
believed to be a contraction of the Hawaiian words mea 'ono pua'a
("delicious pork thing")."
Also, from the obituary article for Bat Moi Kam Mau, co-founder of Char
Hung Sut:
http://starbulletin.com/2003/04/20/news/story9.html
---BEGIN QUOTE---
She created the "big Hawaiian-size" manapuas and char siu manapua, he
said. "We island people, we love to eat."
Manapua, or mea ono puaa ("mea ono" for cake or pastry, and "puaa" for
pork) was what native Hawaiians called pork buns, or char siu bao,
popular on dim sum menus.
The buns sometimes are filled with coconut, black bean paste or chicken,
but char siu pork has always been the favorite, Mau said.
"Now lots of places super-size them," he said, "but back then everyone
made them smaller."
---END QUOTE---
> Another friend searched the mainland Chinese restaurants in his area
> for kau yuk. He finally found one Chinese restaurant that made it and
> said "oh mostly poor people eat that." He had the lady write down the
> Chinese characters for kau yuk so he could ask at the next restaurant
> by showing them the paper. He laughs because he can't read Chinese
> and said she could have written "kick my ass" and I wouldn't have
> known. He still carries the paper around with him to this day.
>
> Makes me wonder if they would have brought out some strange dish or
> meat when you said pao duce or "sweet bread." =)
I've found that some of the foods we enjoy in Hawaii are spelled,
pronounced, and prepared differently here on the continent. You might
be able to get something *like* what you could get in Hawaii, but it'll
never be exactly the same.
--
Aloha,
Nathan Lau
San Jose, CA
#include <std.disclaimer>
Jerry Okamura
Chinese call things like Manapua, Dim Sum
"Nathan Lau" <lau...@sbcglobaldot.net> wrote in message
news:1054173...@news.lava.net...
judy
Where is Champion? Is it in Oahu?
raf
Sue Larkin
In article <1055977...@news.lava.net>, raf <r...@replyto.info> wrote:
> *judy <love2go...@aol.com> writes:
> > Where is Champion? Is it in Oahu?
> >
> On King St., Diamond Head of Central Union Church.
That would be So. Beretania St. (unless there's one on King St. now!),
between McCully and University. The sad irony is Champions is across
the street from my aerobics class! <sigh!>
Judy
raf wrote:
>
> > Where is Champion? Is it in Oahu?
> >
> On King St., Diamond Head of Central Union Church.
Ay-yi-yi.....
Champion Bakery is on Beretania just Ewa of McCully.
Glen Miyashiro
love2go...@aol.com (judy) wrote in message news:<1055955...@news.lava.net>...
> > real deal. "You mean they're making them for us right now?" Oh, yes
> > indeedy! Hot, crisp, creamy....perfection! Heaven for 50-cents!
>
Champion Malasadas is at 1926 S. Beretania Street, in the McCully
district of Honolulu, O'ahu. See this article for details. Lots of
other good places listed there too!
http://the.honoluluadvertiser.com/special/02best150/2002/Nov/17/ss/takeout.html
raf
in Ewa Beach.
Sue Larkin
In article <1055993...@news.lava.net>, Judy
<jbar...@hawaii.dot.rr.com> wrote:
Well, I didn't do much better! Shows ya how long it's been since I last
went to aerobics class! Busted!
Judy
raf wrote:
>
> *Sue Larkin <sue...@hotmail.com> writes:
> >
> > In article <1055977...@news.lava.net>, raf <r...@replyto.info> wrote:
> >
> > > *judy <love2go...@aol.com> writes:
> > > > Where is Champion? Is it in Oahu?
> > > >
> > > On King St., Diamond Head of Central Union Church.
> >
<snip> then raf explained.....
> >
> They used to be on King St. near Tamashiro Market. I'm sorry I live
> in Ewa Beach.
Even coming from Ewa Beach, even if you're thinking of the old Champion
location in Kalihi, it's not Diamond Head of Central Union! The new
location is much closer to Central Union. AND Central Union is on
Beretania, not King.
They've been at the new Beretania/McCully location for 3 years or more.