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The Pahala Tex's was recently sold because it didn't do good enough business. Whenever I went there the malasadas tasted like they were there all day.
Aloha,
John S. Rabi, ABR,CM,CRB,FHS,PB,RB
http://www.JohnRabi.com
Typically Tropical Properties
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Kailua-Kona, HI 96740
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Aloha Everyone,
Don't mean to buuttt into your conversation...but....I would like to know what Malasada is because it sounds like it is great. I don't remember it mentioned on any of the islands when I visited and we went all over on our own. We tried checking out the local sites but never once heard of that. The only thing I heard of before and while we where there that was Hawaiian food was Taro. Can someone tell me what it is if you don't mind? I feel so nosy and intrusive asking, but the way you guys talk about it makes me really want to know. :-)
Lenny LLuberesm
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Lenny
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It's basically a donut without the hole. The Portuguese in the Azores came up with 'em, but AFAIK Leonard's Bakery in Honolulu (down the street from the zoo in Kapiolani Park) introduced them to Hawaii after WWII.
aloha,
Gene
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Lenny,
Malasadas are a pastry of Portuguese origin. It is basically a deep-fried doughnut without the hole. When I grew up in Honolulu, Leonard's Bakery was just about the only place that made them, along with Pao Duce (Portuguese for pan dulce, or sweet bread) which is the famous Hawaiian Sweet Bread. Leonard's may not have been the first bakery to produce them regularly, but they certainly carried the torch for many years.
Malasadas have parallels in many cultures: andagi (ahn-da-GHEE) in Okinawan cuisine, dango (DHAN-go) in Japanese, churros in Mexican, Krispy Kreme on the mainland.... Malasadas were usually rolled in sugar, andagi and dango aren't, churros are extruded in long ridged lengths and rolled in sugar. I'm sure there are many other cultural comps.
These days, malasadas are even filled with sweet goop, like a jelly doughnut.
Were you also asking about taro? Taro, or kalo, in Hawaiian, is the plant from which poi is made by beating the root. Probably brought over from Tahiti, or wherever the Polynesians who populated Hawaii originated. The leaves are also edible, somewhat like spinach. The Hawaiians were prolific with kalo/taro, having developed over 160 varieties/cultivars of it that could grow in dryland as well as flooded areas. Most of the poi that you can buy in the market comes from one type, Lehua.
I recalled going to a county fair in Hilo in the 90's where a guy who had been studying kalo made a really nice presentation. The best part was that he had samples that were just run through a Champion juicer, so they were concentrates. He had a yellow-orange variety that was sooo ono! Wish I knew what it was!
Hope that helps,
Les
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Ok, I'm sold! Don't have to see it, don't have to smell it, just have to know it comes from a bakery,its doughyyy and sweet!
I feel guilty already and haven't even tasted it. ;-}
I live a drive away from a section of the city that is mostly portugese and brazilian. Its called little portugal. I think I'll take a drive to a bakery there and look this Malasada up. lol
Lenny LLuberesm
lluberesm@optonline.net
Lenny
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Lenny, if there is a Hungarian restaurant nearby to you in NJ or if you go into one in NY go there and order "Fank" (faa-nk) which is the same as Malasadas.
Aloha,
John S. Rabi, ABR,CM,CRB,FHS,PB,RB
http://www.JohnRabi.com
Typically Tropical Properties
75-5870 Walua Road, Suite 101
Kailua-Kona, HI 96740
(808)327-3185
Posts: 122
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Joined: Jun 2006
Next time I am in NY (probably this weekend) I will definitely look it up. I hope its not addicting!
Lenny LLuberesm
lluberesm@optonline.net
Lenny
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Will you people please just stop? You're making me hungry.
John Dirgo, RA, ABR, e-PRO
Island Trust Properties, LLC
808-987-9243 cell
