Okinawan Sweet Potato Haupia Pie. Haupia (how-PEE-ah) is a traditional Hawaiian pudding made out of coconut milk and pia (Polynesian arrowroot), but today's haupia is usually made with cornstarch as a thickener instead of pia. Beneath the layers of haupia and sweet potato is a shortbread made with macadamias.
Okazuya-style shrimp tempura made the old style is a made with a simple batter that has a puffier consistancy than the typical shrimp tempura that tends to be crispier.
Onigiri, for those of you that aren't acquainted with them, is white short-grain rice pressed into a ball, triangle, or other shape. They're also called musubi.
The onigiri of my youth was made with lightly salted plain rice with a bit of umeboshi...
Shoyu hotdog, classic, simple food that we all grew up on in Hawaii. This Okazuya Style Shoyu Hotdog is the type of dish that didn't take much money, time or effort to prepare but was always so good to eat.
A variation of my brother in law Wendell's recipe. This is a comforting cold weather (yes, we do have cold weather days in Hawaii) dish. Prepared with hearty and flavorful buckwheat noodles.
I remember the days of long ago, when my dad would take us ogo picking. For miles and miles you could see the shore are filled with ogo. We would come home with just enough for our family because we knew we would return to the beach.
Luckily we can still find ogo in ou...
A favorite snack or light meal for all of us! Prior to the days of instant soup bases and frozen, ready -to-eat saimin, saimin was prepared this way.
My mom always made homemade saimin, usually on weekends. I always looked forward to our weekend lunches.
A useful stock base to have on hand. Saimin, soup, tempura.....the uses are endless. Keep ziplock bags in your freezer to have them readily available.
A Japanese tradition in the islands is to begin the New Year with Soup made with mochi cakes and mizuna. This dashi recipe is the perfect stock for that dish.