Garlic Paka Sauces

Garlic Paka Sauce, also known as "Garlic Butter Sauce" originates from classic paka sauce that has its roots in butter and places that had access to dairies due to the access of butter. Paka Butter sauce is tied to the culinary traditions of the North of Oahu as well as Northwestern Maui and Northern Big Island. A area in particular that is known to have popularized it with its bright landscapes, sunny beaches, and coastal proximity, which provides an abundance of fresh seafood, access to dairy products, and farms is the North Shore of Oahu. The sauces were often used to flavor rice, bread, and even poi, as it accompanied quality crustaceans and fish as well as other sorts of seafood primarily, but later it included meats and vegetables. 

The sauces history starts off from the history of the food establishments in the area that affected the areas gastronomic identity. With an emphasis on butter, creams, and alcohols the roots of the dish can be traced to the popularity of the lunch wagons like Giovanni's Shrimp Truck (1993) and Romy's Kahuku Prawns & Shrimp. These are where the shrimp craze in Hawaii started and is where foods were cooked with butter or even drowned in butter as recipes included it, but being a Paka Butter sauce becomes even better with local dairy butter. At the same time period Garlic Butter Fries were popular as well making it a natural interest to link both garlic and butter together in a multitude of dishes.

When Hawaii chefs began experimenting with combinations of garlic and butter to complement the delicate flavors of seafood, the North Shore, renowned for its shrimp hatcheries became a great place to gather vessels for oily and savory sauces. The long list of seasonings as a component that made it more complex wouldn't occur until later with those who were experienced with cooking the famous dish "Hawaii Garlic Shrimp" would move towards Hawaii Trends of Seafood Boils where "Garlic Paka Sauce" had established its own culinary name with so many variations becoming apparent at different restaurants making their own sauce. 

Garlic Paka sauce became popular in Hawaii Cajun cuisine, particularly in dishes featuring fresh crustaceans like crabs, or shrimps, deep fried fish, such as maui cat fish and hoki, as well as shellfish like clams and scallops. Over time, it spread beyond the Northshore and became a important part of Hawaii Cajun cuisine, known for its balance of flavors.

Garlic Butter sauce is used for the typical Garlic Fried Saimin. one of the most common additional ingredients in the dish that is usually stir-fried, diced garlic, shoyu, seasoned, and served with cooked seafood and rice on the side. Using garlic butter is not a never before seen thing, since it was seen on all sorts of foods like garlic fries and tailgate parties, also Hawaii had many of its own dairies and many who would be eating their own butter and those in the culinary know would be making their own homemade compound butter. It is topped with fried garlic chips, and green onions.

Parmesan Garlic Butter sauce is used at fancy italian restaurants, but seafood boil restaurants had made their Garlic Noodles with it and people have gotten accustomed to that cheesy garlic flavor. The flavor is similar to the butter used with a shrimp scampi sauce and in some cases it actually is identical to the flavor, however the addition of shoyu throws people off.

Cajun Garlic Butter sauce is used for the standard Cajun Garlic Fried Saimin that tastes like that spicy louisiana seasoning. It uses stir-fried saimin noodles, diced garlic, butter sauce roux, cajun seasoning. It is topped with fried garlic chips.

Chipotle Cajun Garlic Butter sauce was popularized from the Da Bald Guy Food Truck that became well known for their "Chipotle Cajun Butter Shrimp" that people said had a kick to it.

Kalbi Garlic Butter Sauce is a sweet stir-fried saimin noodles, diced garlic, kalbi sauce, butter sauce roux. It is topped with fried garlic chips, white sesame seeds.

Tabasco Lemon Garlic Butter Sauce is used as a typical compliment to shellfish for those who have hibachi on the grill for specifically oysters, mussels, and abalone. The mix for this fishermans Tabasco Lemon Garlic Butter Saimin uses lemon juice, diced garlic, butter sauce roux, shoyu, and Tabasco sauce. It is topped with fried garlic chips, black sesame seeds.

Lemon Garlic Butter sauce is used for Lemon Garlic Fried Saimin that was popularized from "Kickin Cajun" stir-fried saimin noodles, diced garlic, butter sauce roux, lemon pepper, shoyu. It is topped with fried garlic chips.