Pipikaula from Hawaii
Pipikaula is the Hawaiian version of beef jerky. Pipikaula is made from pieces of beef that are processed by frying, steaming, or grilling. Kaula's cheeks have a soft texture on the inside and dry on the outside. This dish is usually served with rice as the main dish. However, PipiKaula can also be a light snack if it is sliced thinner and smoked with honey
History of Pipikaula
In the 19th century John Parker brought Mexican cowboys to train the Hawaiians in cattle ranching. The Hawaiian cowboys of Kamuela and Kula came to be called paniolos. Cattle ranching grew rapidly for the next one hundred years. In 1960, half of the land in Hawaii was devoted to ranching for beef export, but by 1990 the number had shrunk to 25 percent. The paniolos chewed pipikaula.
With the influence of Asian cooking, beef strips are commonly marinated in soy sauce. When beef is dried in the sun, a screened box is traditionally used to keep the meat from dust and flies. Dried meat could often be found as a relish or appetizer at a lū‘au.
Halal Recipe for Pipikaula from Hawaii
Pipikaula Ingredients
- 3 pounds flanken-cut short ribs, cut into individual pieces (one bone for each piece)
- ½ cup soy sauce
- 3 tablespoons sugar (or honey)
- 6 cloves garlic, minced
- 2-inch knob of ginger, peeled and minced
How to make Pipikaula
- In a big resealable plastic bag, combine the short ribs and marinade ingredients (the soy sauce, sugar, garlic, and ginger). Seal the bag and marinate overnight in the refrigerator.
- Next day, turn the oven to 170F. Bake the marinated short rib pieces in a single layer for 6 hours. You want to bake it until it's nearly (but not completely) dried. Aim for 75% dry. After this step, you can store the pipikaula in the fridge for up to three days before serving.
- Once you’re ready to eat, bring the pipikaula to room temperature. Pan fry over medium-high heat for about 1-2 minutes on each side, until it’s the exterior is crisp. Serve with rice
This Recipe is Halal Insha Allah
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