Page 8 - AHATA

Tuesday 8 OcTOber 2024 LOCAL
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The Story of the Bao: A Journey Through Time Now Available at

Poke Ono, Aruba

From ancient China to the • Hoisin Pork Bao: Global and Local Popular-
bustling streets of major Hoisin glazed pork with cu- ity
cities worldwide, the bao cumber, peanut dressing, The popularity of the bao
has traveled far. Now, resi- chicharron, and lettuce. continues to rise. From
dents and visitors in Aruba • Galbi Bao: Korean food festivals in major cit-
can savor this iconic Asian BBQ beef with kimchi, shii- ies to fine dining restau-
steamed bun at Poke take mushrooms, lettuce, rantsthe bao has captured
Ono, a restaurant located spicy Kewpie mayonnaise, the imagination of chefs
in Azure or Marketplace. and crispy onions. and diners alike. Poke Ono
Specializing in Asian and • Sweet and Sour has embraced this global
Hawaiian cuisine, Poke Shrimp Bao: Fried shrimp, trend, offering visitors to
Ono has introduced bao The Bao at Poke Ono served with sweet and sour Aruba a unique culinary
to its menu, showcasing its bol of modern street food sauce, bell peppers, pine- experience that combines
in many countries around At Poke Ono, the bao has
versatility and rich cultural apple, lettuce, and spicy traditional Asian flavors
heritage. the world. earned a special place on Kewpie mayonnaise. with modern, fresh twists.
the menu, standing out for
In Asia, bao comes in vari- its soft and fluffy texture, • “KFC” Bao: Korean
Origins and Evolution of the ous forms and names, such achieved by steaming fried chicken with Asian About Poke Ono
Bao coleslaw, lettuce, and gar- Located in Aruba, Poke
The bao, also known as as Gua Bao in Taiwan, the dough. The restaurant, lic Kewpie mayonnaise. Ono is a restaurant special-
which refers to a specific known for its Asian and Ha-
baozi, traces its roots back type of bao filled with a waiian fusion, has crafted a • Asian BBQ Pork izing in Asian and Hawaiian
to the Song Dynasty in variety of ingredients. Over selection of baos that offer Shao Pao: Steamed bun cuisine. With a fresh and
China, where it was first de- time, the bao has crossed a burst of flavors, combin- stuffed with a sweet Asian inviting atmosphere the
scribed as a steamed, filled borders, evolving with in- ing fresh, creative ingredi- BBQ pork filling. restaurant offers a variety
bun. According to legend, ternational influences and ents that reflect both tra- • Teriyaki Burger of dishes that emphasize
the bao was invented by gaining popularity in global dition and culinary innova- Bao: Grilled 8 oz beef pat- creativity, freshness, and a
the military strategist Zhuge cuisine, thanks in part to tion. Some of the standout ty topped with cheddar deep respect for culinary
Liang to feed his soldiers. chefs like David Chang, baos on the menu include: cheese, teriyaki sauce, let- traditions. From poke bowls,
Originally enjoyed during who introduced it to West- • “Herbivore”: Kore- tuce, spicy Kewpie may- sishis to innovative baos,
breakfast or festive occa- ern markets through inno- an fried cauliflower, served onnaise in a baked Bao, Poke Ono invites diners to
sions like Chinese New Year, vative versions that blend with Asian coleslaw, spicy served with Asian French embark on a gastronomic
its simplicity and adaptabil- traditional and modern fla- vegi-naise, lettuce, and fries. journey that celebrates the
ity have allowed the bao to vors. avocado. best of Asian and Hawaiian
evolve, becoming a sym- fusion cuisine.

Dining in? Try making a local favorite
How to make “funchi hasa”

(Oranjestad)—A night in and butter mixture, this the flour while stirring with a
can be just as fun as a night appetizer is traditionally wooden spoon. The mixture
out on the town, especially eaten alongside a warm will start to begin to harden
if you got the right snacks to meal. However, locals also pretty fast, so be careful
munch on. One of the most like to fry sticks of funchi for not to add too much. At
famous Aruban snacks or a quick and filling snack. this phase of cooking, you
appetizers is “funchi hasa” want a goopy thick mixture,
(fried polenta sticks). A Ingredients (measured by but thin enough so you can Once it’s cooled you can with your favorite dipping
super easy meal that adults heart) continue to stir to get all the enjoy it as is, topped with sauce.
and children will both 1. Polenta flour* lumps out. some butter or shredded
enjoy. Here’s how to make 2. Water cheese. Or, you can Note: We recommend the
it! 3. Butter After reaching a semi-firm, take it to another level of FUNCHI FRESKU polenta
4. Salt to taste yet flexible texture, grab a deliciousness. flour brand that is sold in all
Before we start, get to know baking pan or any large, supermarkets on the island.
the basics Directions deep plate, and pour the When your funchi is firm You can also use yellow
So what is funchi hasa? Bring water to a boil in a mixture in. Be sure that this enough, cut it into strips corn flour from the brand
Funchi, or Aruban polenta, medium-sized sauce pan. plate is wet or greased so (size is up to you). Heat PAN.
is a popular side dish for Add in some salt and butter that the mixture does not up some oil in a pan and
local dishes, like soups, to taste in the boiling water stick to the bottom. Let fry those babies up! After Photo credit of fried funchi
stews and fried fish. Made and let this dissolve and this cool completely while frying, you can top it with sticks: Jacqueline Felida on
from a corn flour, water melt. Then, gradually add it firms up for the last time. some cheese or enjoy it Pinterest.