While li hing mui (and not li kung hi, as I've embarrassingly and incorrectly called it for weeks) may be foreign to most American palates, it's as popular in Hawaii as dried chiles are in Mexico. Hawaiians sprinkle the sour, plum-based powder, pronounced lee-hing-moo-ee, on just about any snack food: dried mangos, gummy bears, and even dried squid. And, despite it typically turning up on convenience-store treats, it even has a place in fine dining. Contributing editor Sara Yoo encountered (and couldn't get enough of) the zingy powder at Alan Wong's Amasia in Maui, where the chef prepared a tomato and cucumber salad, drizzled with li hing mui dressing and a sprinkling of rare Kauai sea salt.
Keep reading to find out how it fared on our unaccustomed palates.
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