Oahu street food

The Hula Dog’s purple-ish bacon-taro bun holds a Polish sausage and several toppings.   (David Hammond/Chicago Tribune )

A woman serves an acai bowl — in a cup — at one of the many farmers markets on Oahu.   (David Hammond/Chicago Tribune )

An acai bowl, served here in a cup, entails a slurry of the Brazilian berries and other fruit on top.   (David Hammond/Chicago Tribune )

Garlic shrimp, a popular dish on Oahu, typically comes with rice and a side of vegetables.   (David Hammond/Chicago Tribune )

Leonard’s Bakery is the home of malasadas in Hawaii.   ( David Hammond/Chicago Tribune )

Hawaiian shave ice, seen here, is similar to halo-halo, the popular Filipino dessert. And yes, it’s “shave,â€� not “shavedâ€� ice.   ( David Hammond/Chicago Tribune )

Shoyu chicken is often served in Oahu as a “plate lunch,â€� which showcases a central protein (like chicken), supported by a few scoops of rice and the ubiquitous macaroni and cheese.   ( David Hammond/Chicago Tribune )

Loco moco often includes scoops of rice, one or two hamburger patties, over-easy eggs and a healthy dollop of brown gravy, along with a side of macaroni salad.

Spam musubi features this beloved “spiced ham,â€� griddled and glazed with a touch of soy and sugar and positioned on a block of rice traditionally molded by a Spam can. It’s held together with a band of seaweed and is disarmingly tasty.   ( David Hammond/Chicago Tribune )

A product of Portuguese culinary heritage, malasadas made with eggy dough and lots of butter, prepared fried or baked and sometimes dusted with cinnamon sugar or topped with icing.   ( David Hammond/Chicago Tribune )

Every bowl of saimin is a melting pot of Asian influences. This soup of dashi-rich, ramen-like broth often has noodles similar to Filipino pancit, as well as Chinese char siu (fatty pork), Japanese fish cake and the occasional slender strip of much-beloved Spam.   ( David Hammond/Chicago Tribune )