Plate lunch

Although the exact origin of the Hawaiian plate lunch is disputed, Later on, macaroni salad was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat. L&L founder Eddie Flores rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii." == Popular entrées ==

Popular plate lunch entrées reflect Polynesian, North American and East Asian influence. Japanese entrées include chicken katsu (fried boneless chicken breaded with panko) and beef teriyaki. Korean entrées include kalbi and meat jun. Other Asian ethnic contributions include Chinese-influenced char siu pork, the Okinawan shoyu pork (Okinawan: rafute), and Filipino chicken adobo and longanisa (a traditional Spanish sausage). Western European dishes include linguiça, a traditional Portuguese sausage. Entrées of Hawaiian origin include kālua puaʻa (roast pork) and laulau (pork or other meat or fish wrapped in a taro leaf). Some Hawaiian side dishes are lomi-lomi salmon (salmon salad) and haupia (a coconut dessert). The traditional mayonnaise-based macaroni salad is an American contribution. Another notably American element is the hamburger steak, a ground beef patty smothered with brown gravy served atop rice; adding a sunny-side-up egg makes it a loco moco. Other common side dishes with plate lunches include fried noodles, often chow mein, chow fun or saimin; the Hawaiian taegu, a dish made of shredded codfish; and Korean kongnamul muchim, a dish made of seasoned soybean sprouts. File:Wardsplatelunch.jpg|Traditional Hawaiian plate lunch. Clockwise, from bottom left: two scoops of white rice, ahi poke, lomi-lomi salmon, haupia dessert, kālua puaʻa (roast pork), and pork laulau. File:Lukoki Hawaiian BBQ, Mt. View seafood & kalua pork combo.JPG|Kālua pork combination plate lunch ==See also==