Plate lunch
Encyclopedia
The plate lunchThe plate lunch (Hawaiian
: pā mea ai is a syncretic menu item that is a quintessential part of the cuisine of Hawaii
, roughly equivalent to a Southern U.S.
meat-and-threes
plate. However, the inclusion of pan-Asian ingredients makes the plate lunch unique to Hawaii. Standard plate lunches consist of two scoops of white rice
, a scoop of macaroni salad
, and a main entrée
. Many plate lunch outlets also sell "mini-plates" which come with the same entrées in smaller portions.
because they "were take away kinds of eating and certainly the plate lunch continues that tradition". Although the exact origin of the Hawaiian plate lunch is disputed, it goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies. Laborers were brought from around the world including China, Japan, Portugal, and the Philippines who would eat "leftover rice and a lot of things like canned meat or teriyaki or cold meat or maybe scrambled eggs or pickles, and almost no salad or vegetable," according to The Honolulu Advertiser
s former food editor, Ms. Kaui Philpotts. Mayonnaise macaroni and gravy for the meat were later added.
As the days of the plantations came to an end, the plate lunches started being served by lunch wagons to construction workers and day laborers. Later, local "holes in the wall and other stand-alone plate lunch restaurants" began popping up and then franchises for the plate lunch. Eventually plate lunch franchises made their way to the mainland in the U.S. beginning with L&L Drive-Inn
coming to California
in 1999. At that time, one of the founders of L&L, Eddie Flores, rebranded the restaurant chain as L&L Hawaiian Barbecue. Flores explained his reasoning for renaming the franchise, "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii". From that point on, plate lunches became known to mainland America as Hawaiian Barbecue
.
, fried boneless chicken breaded with Japanese bread crumbs
, and beef teriyaki
(often shortened to "teri beef"). A common side-dish with plate lunches is fried noodles, often made of either chow mein
noodles or sometimes saimin
noodles.
A notably American facet of the plate lunch is the hamburger steak
, a hamburger patty smothered with brown gravy and placed on top of rice. When a fried sunny side up egg
is added onto hamburger steak, it becomes a Loco Moco
.
In many plate lunch restaurants, you'll find entrées of Hawaiian origin as well, like kalua
pork (also called "kalua pig") and lau lau
. Some side dishes of Hawaiian origin include lomi salmon
(also called "lomi-lomi salmon") and haupia
(a coconut dessert).
In many local Korean restaurants, many Korean entrées are available with plate lunches, including kalbi
and meat jun
. Some side dishes include taegu, and namul
, a dish made of seasoned soybean sprouts.
Hawaiian language
The Hawaiian language is a Polynesian language that takes its name from Hawaii, the largest island in the tropical North Pacific archipelago where it developed. Hawaiian, along with English, is an official language of the state of Hawaii...
: pā mea ai is a syncretic menu item that is a quintessential part of the cuisine of Hawaii
Cuisine of Hawaii
Modern Hawaiian cuisine is a fusion of many cuisines brought by multiethnic immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural...
, roughly equivalent to a Southern U.S.
Southern United States
The Southern United States—commonly referred to as the American South, Dixie, or simply the South—constitutes a large distinctive area in the southeastern and south-central United States...
meat-and-threes
Meat and three
Meat and three or meat and three veg is a popular meal combination found in rural cuisine in the Southern United States, Australia, New Zealand and the United Kingdom....
plate. However, the inclusion of pan-Asian ingredients makes the plate lunch unique to Hawaii. Standard plate lunches consist of two scoops of white rice
White rice
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny...
, a scoop of macaroni salad
Macaroni salad
Macaroni salad is a salad, served cold made with cooked elbow macaroni pasta and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as an accompaniment to barbecue, fried chicken, or other picnic style entrees...
, and a main entrée
Entrée
An entrée is a dish served before the main course, or between two principal courses of a meal.The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main...
. Many plate lunch outlets also sell "mini-plates" which come with the same entrées in smaller portions.
Origins
According to University of Hawaii professor, Jon Okamura, the plate lunch likely grew out of the Japanese bentoBento
is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware...
because they "were take away kinds of eating and certainly the plate lunch continues that tradition". Although the exact origin of the Hawaiian plate lunch is disputed, it goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies. Laborers were brought from around the world including China, Japan, Portugal, and the Philippines who would eat "leftover rice and a lot of things like canned meat or teriyaki or cold meat or maybe scrambled eggs or pickles, and almost no salad or vegetable," according to The Honolulu Advertiser
Honolulu Advertiser
The Honolulu Advertiser was a daily newspaper published in Honolulu, Hawaii. At the time publication ceased on June 6, 2010, it was the largest daily newspaper in the American state of Hawaii. It published daily with special Sunday and Internet editions...
s former food editor, Ms. Kaui Philpotts. Mayonnaise macaroni and gravy for the meat were later added.
As the days of the plantations came to an end, the plate lunches started being served by lunch wagons to construction workers and day laborers. Later, local "holes in the wall and other stand-alone plate lunch restaurants" began popping up and then franchises for the plate lunch. Eventually plate lunch franchises made their way to the mainland in the U.S. beginning with L&L Drive-Inn
L&L Hawaiian Barbecue
L&L Hawaiian Barbecue, or simply L&L and known as L&L Drive-Inn in Hawaii, is a theme franchise restaurant chain based in Honolulu, Hawaii centered on the Hawaiian plate lunch .- History :...
coming to California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
in 1999. At that time, one of the founders of L&L, Eddie Flores, rebranded the restaurant chain as L&L Hawaiian Barbecue. Flores explained his reasoning for renaming the franchise, "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii". From that point on, plate lunches became known to mainland America as Hawaiian Barbecue
Hawaiian Barbecue
Hawaiian Barbecue is a marketing term used to stylize the Hawaiian islands' plate lunch for mainland Americans. Also known as Hawaiian Barbeque and Hawaiian BBQ, the term was first coined by Eddie Flores, Jr., founder of L&L Hawaiian Barbecue in 1999...
.
Popular entrées
There are a number of popular entrées that come with plate lunches, mostly of Asian influence or origin. Notably from Japanese origin is chicken katsuTonkatsu
Tonkatsu , invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup...
, fried boneless chicken breaded with Japanese bread crumbs
Panko
is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing an electric current through the dough, yielding bread without crusts, and it has a crisper, airier texture than most types of breading found...
, and beef teriyaki
Teriyaki
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade...
(often shortened to "teri beef"). A common side-dish with plate lunches is fried noodles, often made of either chow mein
Chow mein
Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties.-Etymology:...
noodles or sometimes saimin
Saimin
Saimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions...
noodles.
A notably American facet of the plate lunch is the hamburger steak
Salisbury steak
Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak, and usually is served with gravy / brown sauce. Hamburger steak is a similar product, but differs in ingredients....
, a hamburger patty smothered with brown gravy and placed on top of rice. When a fried sunny side up egg
Fried egg
A fried egg is a food made from an egg fried whole with minimal accompaniment. They are traditionally eaten for breakfast in western countries, but may be eaten at other times of the day.-China:...
is added onto hamburger steak, it becomes a Loco Moco
Loco Moco
Loco moco is a dish native to Hawaiian cuisine. There are many variations, but the essential loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Variations may include chili, bacon, ham, Spam, kalua pork, Portuguese sausage, teriyaki beef, teriyaki...
.
In many plate lunch restaurants, you'll find entrées of Hawaiian origin as well, like kalua
Kalua
Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau...
pork (also called "kalua pig") and lau lau
Lau lau
Laulau is a Hawaiian dish. Traditionally, it consisted of pork in wrapped taro leaf.In old Hawaii, laulau was assembled by taking a few luau leaves and placing a few pieces of fish and pork in the center. The ends of the luau leaf are folded and wrapped again in ti leaf. When ready, all the laulau...
. Some side dishes of Hawaiian origin include lomi salmon
Lomi salmon
Lomi salmon is a side dish in Pacific island cuisine. It is a fresh tomato and salmon salad, and was introduced to Hawaiians by early western sailors...
(also called "lomi-lomi salmon") and haupia
Haupia
Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Since World War II, it has become popular as a topping for white cake, especially at weddings...
(a coconut dessert).
In many local Korean restaurants, many Korean entrées are available with plate lunches, including kalbi
Galbi
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...
and meat jun
Jeon (food)
Jeon , buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya is used as an abbreviated term for the two...
. Some side dishes include taegu, and namul
Namul
Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul....
, a dish made of seasoned soybean sprouts.
External links
- History of the Hawaiian Plate Lunch
- The Plate Lunch Critique
- Southern California Plate Lunch Connection
- Origins of the plate lunch story from KHNLKHNLKHNL is the NBC-affiliated television station for the state of Hawaii that is licensed to Honolulu. The station broadcasts a high definition digital signal on UHF channel 35 from a transmitter in Palehua...
- Politics of the Plate Lunch, 1997 exhibition at the Japanese American National MuseumJapanese American National MuseumThe opened its doors in 1992. The idea for the museum was originally thought up by Bruce Kaji with help from other notable Japanese American people at the time. The museum is located in the Little Tokyo an area near downtown Los Angeles, California. It is devoted to preserving the history and...