With the holidays just around the corner, consider baking a local kabocha pie like the Nakamuras of Hilo. Instead of the standard can of pumpkin puree, the Nakamura family has been making pumpkin pies using Japanese kabocha pumpkin for three generations. It takes a bit more prep time, but the end result is a delicious, […]
Avocado Crab Bomb This savory appetizer with a kick of spice really is the bomb. It’s packed with fresh blue lump crab mixed with a spicy dynamite sauce. Think spicy crab roll on steroids, stuffed into a creamy, buttery avocado, then breaded and deep fried to perfection. 2 Hass avocado12 oz snow crab
Right in front of world-famous Waikiki Beach, Seafood Village Chinese Cuisine is a trusted, 20-year staple in Waikiki dining. Famed for its fresh-made dim sum, live-from-the-tank seafood and authentic Hong Kong-style fare, the restaurant is located on the lower level of the five-star Hyatt Regency Waikiki Resort and Spa. Seafood Village is an entity all
Fried Seaweed (Nori) Roll Yields 20 Pcs Ingredients 10 sheets of roasted nori seaweed1.25 lb of shrimp peeled, deveined, and finely minced1/4 oz salt1/5 oz chicken powder1/2 oz sugar1/2 oz corn starch 1/2 teaspoon sesame oilA dash white pepper1/4 oz green onion, chopped1/4 oz Chinese parsley, chopped Batter: 1.25 lb corn starch1/4 oz Baking soda 2.5 oz
Ahhh. Lounging poolside while sipping a tropical cocktail. That’s pretty much the quintessential vacation moment of bliss, and it’s been true for generations of relaxation-seekers. At the Sheraton Princess Kaiulani, for example, one of the Starwood Hotel & Resorts in Hawaii, drinks have been flowing since the hotel originally opened, back on King Kamehameha Day,
Charred hee (octopus) with squid ink spaetzle, chorizo, uni emulsion and chicharron 4 Servings Charred Hee 1 Octopus (raw) 1 onion, large dice 1 carrot, large dice 1 fennel bulb, large diced 1 celery stick, large dice ½ cup white wine ½ gallon water 1oz olive oil TT salt TT pepper Place onion, carrot, fennel,
Hamachi poke tacos with mac nut slaw, avocado yuzu puree and crispy wontons Poke sauce ¾ C soy sauce ¼ C sesame oil 1 t ginger, chopped ½ t crushed red chilis, toasted 1 pinch ground white pepper 2 limes, juiced In a medium bowl, whisk together ingredients. Store in fridge until ready to use.
Coconut Lime Prawns Yields: 2 portions 4 Tbsp unrefined cold-pressed coconut oil 10 pieces head-on prawns (9-12 size) 20 curry leaves 1 lime, halved ¼ cup unsweetened coconut chips, toasted Clean prawns by removing shells, leaving 1 joint near head and 1 joint near tail. Using kitchen shears, snip whiskers and legs. Remove
Frida’s Ceviche Tostada 1 pound fresh, skinless Opakapaka, cut into 1/2- inch dice1 1/2 cups fresh lime juice1 medium white onion, chopped into 1/2-inch pieces 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces2 Fresh Jalapeños chopped1/3 cup chopped cilantro, plus a few leaves for garnish 1 to 2 tablespoons extra-virgin olive oilSalt3 tablespoons
Mama Elena’s Lechon Special is an Elena’s favorite! Crispy pork belly chopped to bite sized pieces, seasoned with fish sauce, Hawaiian salt tossed with tomatoes, onions and green onions, it makes for a mouthwatering treat. Ingredients 2 pounds pork belly, cut into 6-inch squares 1 gallon vegetable oil, for frying 1/2 cup diced onions 1/2 cup
A musubi—traditionally Spam on a fitted, rectangular bed of rice and wrapped with a piece of nori (seaweed)—is found in grocery stores, gas stations and snack stands all around the Islands. Of course, any Hawaii resident knows there are other possible musubi combinations, such as, the also popular, hot dog or chicken katsu musubis. But,
This longstanding favorite served during the fall and winter season is by no means isolated to the Islands, but there’s something unique about Hawaiʻi’s version of the dessert when compared to the other recipes you can search online … Is it the thickness, the texture, the whipped cream cheese frosting? Not sure, but it’s ʻono,
