Filipino-Hawaiian Techniques

Filipino adobo (already PH-2 on the trail) in its Hawaiian adaptation: Filipino plantation workers brought adobo and it became a Hawaiian home-cooking staple. Hawaiian-Filipino adobo is often slightly sweeter and may include soy sauce (shoyu) in place of or alongside vinegar — reflecting the Hawaiian palateʻs sweet-soy preference. Adobo appears on Hawaiian plate lunch menus and at every Filipino-Hawaiian gathering.

Lumpia (Filipino spring rolls) arrived with Filipino plantation workers and became a staple of Hawaiian potlucks and lūʻau tables. Two forms: lumpia Shanghai (thin, tightly rolled, deep-fried, filled with pork and vegetables — the party food) and lumpiang sariwa (fresh, unfried, with lettuce wrap and sweet peanut sauce). In Hawaiʻi, lumpia Shanghai is the dominant form — a crunchy, savoury, addictive finger food that appears at every gathering.