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Local Moco


New cookbook marks milestone for Down to Earth

Updated on  December 12, 2017 at 5:47 pm
Down to Earth Organic & Natural market is celebrating its 40th anniversary with the “Down to Earth Cookbook,” a collection of 40 recipes based on the most popular dishes from its deli and cooking classes, one for each year. Read More

Sesame cookies a Chinese-style family favorite

Updated on  December 5, 2017 at 8:19 pm
Sesame cookies are a family favorite and are included in Lynette Lo Tom’s cookbook, “A Chinese Kitchen.” Read More

Caldo verde rare in Hawaii, but ubiquitous in Portugal

Updated on  November 28, 2017 at 5:23 pm
A rarity here but ubiquitous in Portugal is caldo verde, or green soup. This simple recipe featuring thinly sliced cabbage is included in “A Portuguese Kitchen” by Wanda Adams. Read More

Roast pork differs from version at most Chinese restaurants

Updated on  November 21, 2017 at 6:41 pm
This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. Read More

Lilikoi spice cake a delicious holiday dessert

Updated on  November 14, 2017 at 5:33 pm
The beloved flavor of passionfruit, or lilikoi, flavors this spice cake, featured in “Celebrating in Hawai‘i: Favorite Recipes for Holidays and Special Occasions” by longtime local cooking expert Muriel Miura. Read More

Recipe: Chinese Tea Eggs

Updated on  November 7, 2017 at 4:14 pm
Tea eggs are beautiful with their dark lines creating a web-like pattern on the white shells. Read More

Recipes make most of plentiful pumpkins

Updated on  October 31, 2017 at 4:31 pm
Halloween may have passed but it’s still the season of pumpkins. Lee A. Tonouchi, the “pidgin guerrilla,” came up with a twist on deep-fried mochi, while Mandy Blake Bowers shares a version of spiced pumpkin soup. Read More

Sponge Drops a favorite local dessert

Updated on  October 24, 2017 at 6:23 pm
Cookbook maven Jean Watanabe Hee shares her recipe for Sponge Drops from her new cookbook, “The Best of the Best Hawai‘i Local Desserts.” Read More

Chinese-Style Poached Whole Fish

Updated on  October 10, 2017 at 4:09 pm
While lots of folks steam whole fish, gentle poaching produces a delicate texture and a broader window for perfect results. Read More

Goya Champuru a modern take on Okinawan classic

Updated on  October 4, 2017 at 11:20 pm
This modern version of a classic Okinawan dish features wood ear mushrooms and string beans. Read More

Peanut butter chicken delivers flavors local folks love

Updated on  September 26, 2017 at 4:21 pm
June Tong’s recipe for grilled peanut butter chicken delivers the kinds of flavors local folks love: shoyu, sake and sesame oil, livened up with kochujang, ginger and garlic. Read More

Korean rice cake stir-fry used in both sweet, savory dishes

Updated on  September 19, 2017 at 5:13 pm
Ttok is Korean rice cake, usually sliced on the diagonal and served in soup or stir-fries. Dried red dates are rehydrated and used in both sweet and savory dishes. Read More

Crockpot luau simplicity matched only by amazing flavor

Updated on  September 5, 2017 at 5:09 pm
The simplicity of Papa Tottori’s Crockpot Pork Luau, among the offerings in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham, is matched only by how unbelievably ono it is. Read More

Cold tofu salad can be adapted to taste

Updated on  August 15, 2017 at 6:57 pm
A classic cold salad, shirae can be adapted to include shredded crab or chopped shrimp. Read More

Dau lau a symbolic dessert with auspicious ingredients

Updated on  August 8, 2017 at 5:45 pm
Dau lau includes peanuts for longevity, coconut for close-knit relationships and sesame seeds for fertility — and a stickiness representative of family togetherness. Read More

Recipe: Frank Abraham’s Guava Chicken

Updated on  August 1, 2017 at 5:35 pm
Local boy Frank Abraham, producer of the television show “Cooking Hawaiian Style” on the Lifestyle Network, loves sharing favorite local recipes with Hawaii expats. Read More

Recipe: Tongchimi (White Radish Kim Chee)

Updated on  July 25, 2017 at 4:39 pm
In Korean cuisine the freshness of white radish is believed to whet the appetite, so items like this kim chee side dish are served at the start of a meal. Read More

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