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Local Moco

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Local Moco: Ttok Kuk (Rice Cake Soup)

Koreans, like the Japanese, serve a mochi soup to celebrate the New Year. Hind ttok (Korean rice cake), however, is firmer than its Japanese counterpart and must be cooked and eaten hot in a soup or sauce. Read More

Local Moco: Cuttlefish a winning salad concept

Tammy Wilson’s super-easy salad recipe with a dried-seafood twist won her first place in the “Family Favorites Recipe Contest” sponsored by First Insurance Co. of Hawaii. Read More

Local Moco: Hamburger Rice Peas a versatile, easy dish

The versatile, easy dish Hamburger Rice Peas calls for ground meat cooked with onions, peas and eggs in a shoyu-sugar sauce. Read More

Elevate corn chowder by adding taro

Chef Sam Choy takes a popular dish and makes it better with a version of corn chowder that includes morsels of taro. Read More

Roast chicken takes bath in brine

Wanda Adams’ recipe for roast chicken features rosemary, prized in Portuguese culture not just for its culinary value, but also for its protective ability. Read More

Oven-made kalua pork needs little attention

This simple version of kalua pork needs very little tending as it roasts, yet it delivers a big return as a satisfying isle favorite. Read More
 

Use fresh mango to make delicious cheesecake

While great eaten as is, fresh mango can also make for a delicious dessert. Read More

Harvest Festival to feature foods from different ethnic groups

A celebration of the harvest season and the autumn moon is the focus of the next event at Hawaii’s Plantation Village from 10 a.m. to 2 p.m. Saturday. Read More

Pickled daikon a Japanese staple

Muriel Miura, author of “A Japanese Kitchen,” shares her recipe for that iconic yellow Japanese pickle, takuan, made from daikon. Read More
 

Sesame seeds add Asian flair to paper-thin cookies

This butter cookie isn’t a traditional Chinese treat, but toasted sesame seeds add an Asian flair. Read More

Traditional Filipino soup combines braised beef, veggies

Bulalo, or beef shank soup, combines braised beef with choi sum, bok choy and “a splash” of fish sauce or vinegar. Read More

Puerto Rican fritters represent plantation-era frugality

This weekend, Hawaii’s Plantation Village is celebrating ethnic dishes that came out of the necessity of frugality. Read More

Spanish rice recipe a reminder of small-kid time

This simple but memorable dish comes straight from cookbook author Frank Abraham’s family recipe box — courtesy of his mother, Thyra Abraham. Read More

Simmered pork and burdock a New Year’s mainstay

A mainstay New Year’s celebration dish, Okinawan kubu maki symbolizes family unity. Read More

Recipe: Split Pea Soup Portuguese

Save a ham bone, with some scraps attached, to make this soup, which comes from Wanda Adams via her 2014 cookbook, “A Portuguese Kitchen.” The book is currently out of print. Read More

Hawaiian beef curry more savory than Japanese, Indian versions

This plate-lunch favorite is a more savory version than Japanese-style curry, and very distinct from Indian or Thai curries. Read More

Tsukemono a staple at Hawaii Plantation Village’s O-Bon Celebration

Hawaii’s Plantation Village has been holding events throughout the year, but one of its biggest is coming up this wekeend: the annual O-Bon Celebration. Read More

Traditional short-rib recipe uses basic Korean techniques

This traditional Korean short-rib recipe is a delicately flavored dish that employs basic Korean techniques unfamiliar to many western cooks. Read More

Public schools offer scratch-cooked pork with Maui Gold pineapple

As the state Department of Education moves forward with bringing local food items to the student lunch plate, it continues to provide one scratch cooked meal a month to all public schools, using a locally grown ingredient. This month: Maui Gold pineapple. Read More

Chayote chicken part of Hawaii’s Plantation Village celebration

Sure, we all love fruity desserts, but as Hawaii’s Plantation Village points out, fruit can also be cooked and enjoyed as a main dish. Read More

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