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Times Supermarket’s is part of the Hawaii landscape and not only takes care of our groceries but Chelsea Kea Watercress tofu saladalso has been serving up ono poke, and plate lunches. Times Supermarkets started as a dream over 75 years ago on the sugar plantations of Hawaii. Albert and Wallace Teruya, who were sons of Okinawan immigrants, dreamed of creating a successful business in the “land of opportunity” which Hawaii was to thousands of immigrants and their offspring. They succeeded in opening their first supermarket in 1949 and today it's one of the leading supermarket operations in Hawaii.


TIMES has grown to include 24 supermarket locations which includes 17 TIMES locations, 5 Big Save Markets, a small-format supermarket on the East Side of Oahu (Shima’s Supermarket),  a fine wine + specialty foods shop (Fujioka’s Wine Times), and in-store pharmacies on Oahu and Maui.


Representing Times Supermarkets, Chelsea Kea, joined us in the Cooking Hawaiian Style kitchen and shared some of the recipes you can find in all the Times stores. 

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1 ½ cup Lee Kum Kee shoyu
¾ cup granulated sugar
Juice of 1 lemon
3 tbsp sesame oil
1 tbsp ginger, minced


1 tbsp sesame seeds, roasted
1 bunch watercress, trimmed
½ bag bean sprouts
1 box extra firm tofu, cubed ¾”
½ bag fresh tomatoes, diced
¼ cup green onions, sliced
½ cup red cabbage sliced ¼” 

Cooking Process:

Combine all the ingredients for dressing and mix well. Mix watercress and sprouts in a bowl and transfer half of it to a large serving platter. Then layer with half of the tofu. Repeat again with tofu and watercress. Finish final layer with diced tomatoes, green onions and sesame seeds.