Loco Moco

Cuisine: Hawaiian

Cook Time: 20 mins

Serves: 5

An ideal treat for your beachside brunch. Loco Moco is the perfect combination of breakfast and lunch. It has all the elements to make your mouth water. The beef burger with seasoned spices alongside the laid back rice adds a rich texture to your palette. Here's how to make Loco Moco!

1 cup of rice
Garlic paste
Olive oil
Onions
Peppercorn
Salt
Butter
Sriracha sauce
Two eggs
Parsley
Oregano
Lime
1 pound ground beef
Tomatoes

Classic delicacy for beachside brunch!

Begin with the burgers. Place the ground beef in a bowl with some peppercorn, oregano, and salt. Mix well. Add them to the pan on a high flame, and wait till the brown crust appears.
Fry the eggs with butter and garlic—cook two cups of rice with some onions and tomatoes.
Make a paste of the tomatoes. Add onions, sriracha sauce, salt, and garlic paste. Add to a saucepan with olive oil and ensure the gravy is thick and textured.
Cook two cups of rice with fried onion.
Place the cooked rice on a plate. Now add the rich and textured gravy. Place the beef patties over the gravy and squeeze lime over it. Finally, add the eggs at the top and garnish them with parsley and some more lime.

Chef Tip: The beef patties have to be cooked well, but make sure they retain the flavour of the ingredients. Also, ensure that the gravy mixes with the patties while serving.

Your mouth will water while cooking this rich and flavourful meal. The variety of flavours will leave you wanting more very soon. Try this recipe out on your weekend holiday, and let us know how it was the best thing that happened there.

Quick Bites

Fun Fact

• Today, you can find loco moco served at fast-food restaurants, roadside diners, and mom-and-pop places on every one of the Hawaiian Islands. You might even see it in restaurants on the U.S. West Coast and on Pacific islands like Samoa, Guam, even Japan.

• Loco moco is essentially the ultimate comfort food of Hawaii.

Historical Fact

• The dish was reportedly created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice, and then top it with brown gravy.

• The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was "Crazy". George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy. They tacked on "moco" which "rhymed with loco and sounded good.

Nutrition Fact

•A serving of loco moco has 633 calories of which 207 are from fat. To break it down further, it has 23g of fat, 257mg of cholesterol, 659mg of sodium, 612mg of potassium, 67g of carbohydrates, and 36g of protein.

•Loco moco is highly caloric and is not recommended in a healthy diet. However, by swapping a few ingredients we can turn this local comfort food into a healthy, well-balanced meal.