Indulge in a taste of tradition with our Kingdom of Hawaii Plate Lunch, a culinary homage to the island's rich heritage. Savor the simplicity and satisfaction of a hearty meal featuring fluffy rice, creamy macaroni salad, and a choice of succulent meats. Select from tender teriyaki beef, crispy chicken katsu, or the delicate flavors of mahi-mahi, each prepared to perfection. Transport yourself to the sunny shores and vibrant culture of Hawaii with every bite of this classic and fulfilling dish.

Ingredients:

For the Rice:

  - 1 1/2 cups jasmine rice

  - 3 cups water

  - Salt, to taste

For the Macaroni Salad:

  - 2 cups cooked elbow macaroni

  - 1/2 cup mayonnaise

  - 2 tablespoons plain yogurt

  - 1 tablespoon lemon juice

  - 1/4 cup finely chopped cucumber

  - 1/4 cup finely chopped carrots

  - 1/4 cup finely chopped red bell pepper

  - Salt and pepper, to taste

For the Teriyaki Beef:

  - 500g beef steak, thinly sliced

  - 1/2 cup soy sauce

  - 1/4 cup brown sugar

  - 2 cloves garlic, minced

  - 1 tablespoon grated ginger

  - 2 tablespoons vegetable oil

  - Sesame seeds, for garnish (optional)

For the Chicken Katsu:

  - 2 boneless, skinless chicken breasts

  - Salt and pepper, to taste

  - 1/2 cup all-purpose flour

  - 2 eggs, beaten

  - 1 cup panko breadcrumbs

  - Vegetable oil, for frying

For the Mahi-Mahi:

  - 4 mahi-mahi fillets

  - Salt and pepper, to taste

  - 2 tablespoons olive oil

  - Lemon wedges, for serving

Instructions:

1- Cook the Rice:

  - Rinse the jasmine rice under cold water until the water runs clear.

  - In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and keep warm.

2- Prepare the Macaroni Salad:

  - In a large mixing bowl, combine the cooked macaroni, mayonnaise, yogurt, lemon juice, chopped cucumber, carrots, and red bell pepper. Season with salt and pepper to taste. Mix well until all ingredients are evenly coated. Refrigerate until ready to serve.

3- Make the Teriyaki Beef:

  - In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved.

  - Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned.

  - Pour the teriyaki sauce over the beef slices and simmer for 2-3 minutes, until the  - sauce thickens and coats the beef. Remove from heat and sprinkle with sesame seeds if desired.

4- Prepare the Chicken Katsu:

  - Season the chicken breasts with salt and pepper on both sides.

  - Dredge the chicken breasts in flour, then dip them into the beaten eggs, and finally coat them evenly with panko breadcrumbs.

  - Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts for 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

5- Cook the Mahi-Mahi:

  - Season the mahi-mahi fillets with salt and pepper.

  - Heat olive oil in a skillet over medium-high heat. Add the mahi-mahi fillets and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

  - Serve the cooked mahi-mahi with lemon wedges on the side.

6- Serve:

  - Arrange a portion of rice, macaroni salad, and your choice of teriyaki beef, chicken katsu, or mahi-mahi on each plate.

  - Garnish with sesame seeds for the teriyaki beef and lemon wedges for the mahi-mahi if desired.

Enjoy your Jordanian Kingdom of Hawaii Plate Lunch!

This recipe offers a fusion of flavors from Jordan and Hawaii, providing a delightful and satisfying meal for any occasion.

Nutritional Values :

Here are the nutritional values and benefits for the listed ingredients:

For the Jasmine Rice:

1 1/2 cups jasmine rice:

 - Calories: Approximately 660 kcal

 - Fat: 0.5g

 - Carbohydrates: 145g

Benefits: Provides a high amount of carbohydrates for energy. Jasmine rice is aromatic and slightly higher in glycemic index compared to other rice varieties.

3 cups water:

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

Benefits: Essential for cooking rice and hydration.

Salt, to taste:

 - Calories: Negligible

 - Fat: 0g

 - Carbohydrates: 0g

Benefits: Enhances flavor; salt is necessary for electrolyte balance but should be used in moderation to avoid health issues.

For the Macaroni Salad:

2 cups cooked elbow macaroni:

 - Calories: Approximately 400 kcal

 - Fat: 2g

 - Carbohydrates: 85g

Benefits: Provides carbohydrates for energy; can be a base for salads with added vegetables and proteins.

1/2 cup mayonnaise:

 - Calories: Approximately 360 kcal

 - Fat: 40g

 - Carbohydrates: 0g

Benefits: Adds creaminess and flavor; provides fats which can be part of a balanced diet but should be used in moderation due to high calorie content.

2 tablespoons plain yogurt:

 - Calories: Approximately 20 kcal

 - Fat: 0g

 - Carbohydrates: 3g

Benefits: Adds creaminess with fewer calories than mayonnaise; provides some probiotics and calcium.

1 tablespoon lemon juice:

 - Calories: Approximately 4 kcal

 - Fat: 0g

 - Carbohydrates: 1g

Benefits: Adds acidity and flavor; provides vitamin C.

1/4 cup finely chopped cucumber:

 - Calories: Approximately 4 kcal

 - Fat: 0g

 - Carbohydrates: 1g

Benefits: Adds crunch and hydration; low in calories and provides some vitamins and minerals.

1/4 cup finely chopped carrots:

 - Calories: Approximately 12 kcal

 - Fat: 0g

 - Carbohydrates: 3g

Benefits: Adds sweetness and crunch; provides vitamins A and C, and fiber.

1/4 cup finely chopped red bell pepper:

 - Calories: Approximately 10 kcal

 - Fat: 0g

 - Carbohydrates: 2g

Benefits: Adds color and sweetness; provides vitamins A and C, and antioxidants.

Salt and pepper, to taste:

 - Calories: Negligible

 - Fat: 0g

 - Carbohydrates: 0g

Benefits: Enhances flavor; salt helps with electrolyte balance, but should be used in moderation.

For the Beef Steak Marinade:

500g beef steak, thinly sliced:

 - Calories: Approximately 1,000 kcal

 - Fat: 75g

 - Carbohydrates: 0g

Benefits: High in protein and essential nutrients like iron and B vitamins. Choose lean cuts to reduce fat content.

1/2 cup soy sauce:

 - Calories: Approximately 40 kcal

 - Fat: 0g

 - Carbohydrates: 6g

Benefits: Adds umami flavor; provides some sodium which is essential but should be used in moderation.

1/4 cup brown sugar:

 - Calories: Approximately 200 kcal

 - Fat: 0g

 - Carbohydrates: 52g

Benefits: Adds sweetness and flavor; provides quick energy but should be consumed in moderation.

2 cloves garlic, minced:

 - Calories: Approximately 8 kcal

 - Fat: 0g

 - Carbohydrates: 2g

Benefits: Adds flavor and has potential health benefits such as antibacterial and anti-inflammatory properties.

1 tablespoon grated ginger:

 - Calories: Approximately 5 kcal

 - Fat: 0g

 - Carbohydrates: 1g

Benefits: Adds flavor and has potential anti-inflammatory and digestive benefits.

2 tablespoons vegetable oil:

 - Calories: Approximately 240 kcal

 - Fat: 28g

 - Carbohydrates: 0g

Benefits: Provides healthy fats; adds flavor and helps in cooking. Choose oils with higher monounsaturated or polyunsaturated fats.

Sesame seeds, for garnish (optional):

 - Calories: Approximately 50 kcal (per tablespoon)

 - Fat: 4g

 - Carbohydrates: 2g

Benefits: Provides healthy fats, protein, and some minerals such as calcium and magnesium.

For the Breaded Chicken:

2 boneless, skinless chicken breasts:

 - Calories: Approximately 280 kcal

 - Fat: 4g

 - Carbohydrates: 0g

Benefits: Provides high-quality protein; low in fat and carbohydrates.

Salt and pepper, to taste:

 - Calories: Negligible

 - Fat: 0g

 - Carbohydrates: 0g

Benefits: Enhances flavor; salt helps with electrolyte balance, but should be used in moderation.

1/2 cup all-purpose flour:

 - Calories: Approximately 200 kcal

 - Fat: 0.5g

 - Carbohydrates: 44g

Benefits: Used as a coating; provides some carbohydrates.

2 eggs, beaten:

 - Calories: Approximately 140 kcal

 - Fat: 10g

 - Carbohydrates: 2g

Benefits: Provides protein, vitamins (like B12, D), and minerals (such as selenium).

1 cup panko breadcrumbs:

 - Calories: Approximately 200 kcal

 - Fat: 1g

 - Carbohydrates: 40g

Benefits: Adds a crispy coating; provides carbohydrates.

Vegetable oil, for frying:

 - Calories: Varies by type; typically around 120 kcal per tablespoon

 - Fat: 14g

 - Carbohydrates: 0g

Benefits: Provides essential fatty acids; high in calories and fat, so choose oils with healthier fats.

For the Mahi-Mahi Fillets:

4 mahi-mahi fillets:

 - Calories: Approximately 320 kcal

 - Fat: 8g

 - Carbohydrates: 0g

Benefits: Provides high-quality protein; low in fat and carbohydrates. Rich in omega-3 fatty acids and other essential nutrients.

Salt and pepper, to taste:

 - Calories: Negligible

 - Fat: 0g

 - Carbohydrates: 0g

Benefits: Enhances flavor; salt helps with electrolyte balance, but should be used in moderation.

2 tablespoons olive oil:

 - Calories: Approximately 240 kcal

 - Fat: 28g

 - Carbohydrates: 0g

Benefits: Provides monounsaturated fats and antioxidants; supports heart health.

Lemon wedges, for serving:

 - Calories: Approximately 11 kcal (per lemon wedge)

 - Fat: 0g

 - Carbohydrates: 3g

Benefits: Adds acidity and flavor; provides vitamin C and supports digestion.

Please note that these values are approximate and may vary depending on specific brands and preparation methods. Additionally, the nutritional values for salt and other seasonings are negligible and not included in the breakdown.