wrapped in a taro leaf). Some side dishes are lomi-lomi salmon (salmon salad) and haupia (a coconut dessert). Korean entrées include kalbi and meat jun. Some side dishes are taegu, a dish made of shredded codfish, and kongnamul muchim, a dish made of seasoned soybean sprouts. Other Asian ethnic contributions include the Okinawan shoyu pork (Okinawan: rafute), Chinese-influenced char siu pork, and Filipino chicken adobo and longanisa. Western European dishes include linguiça, a traditional Portuguese sausage. A 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. See also Cuisine of Hawaii References External links History of the Hawaiian Plate Lunch (New York Times, 2008) Southern California Plate Lunch Connection Origins of the plate lunch story from KHNL "What's in a Hawaiian Plate Lunch?" (video) Politics of the Plate Lunch, 1997 exhibition at the Japanese American National Museum Food combinations Hawaiian cuisine Hawaiian fusion cuisine Japanese fusion cuisine Lunch dishes Restaurant terminology Serving and dining