This dish is a family favorite that I came up with trying to mimic the seafood bowls that I used to pick up for lunch at Chinese takeout restaurants.
Onaga or Hawaiian red snapper lightly pan fried and served with a creamy dill and mushroom sauce...absolutely delicious!
Perfect for cooler weather, spare rib soup, guaranteed to warm you up!!
A Ono Korean Kalbi recipe shared with me by my friend's grandmother. She tells me the addition of the grated onion and pear is key to a traditional recipe.
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 popular traditional dish; representing long life. Normally served wet, with a light gravy over noodles. I like the more crisp, sometimes borderline burnt pan fried noodles. It still absorbs the gravy and all its flavor. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi su...
This recipe is similar to what we grew up with. We never had store bought dressing, but something just like this instead. We enjoyed it on out salads, with crudite, my favorite was with fresh watercress.
In the Oven ?? I had first “seen” this Chow Mein Noodles dish at a children’s after school game, brought by one of the mom’s. It was such a popular dish, with all the other mom’s asking for the recipe. To hear the proud mom say “I made it in the oven” surprised everyone.
This Over the Top Tofu Poke is a take on a local favorite made popular by a long standing Waikiki Restaurant. The addition of some island ingredients make this version extra special. You will wow your guests with this one.
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.
This is an island favorite. There are a handful or restaurants that specialize in this dish and unless you get there early on those days this dish is featured, chances are likely that they would have run out. While it is a time consuming dish, trust me, it is well woth it. Make big bathes and eat this dish for a ...
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.
A visit to Chinatown is made special when passing windows afer windows of roast duck, chickens and roast pork hanging in the meat market with long lines out the doors. A normal trip to the meat market meant you would get home with only half of what you purchased because who can resist those first bites after leaving ...