• Wednesday, September 19, 2018
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Local Moco


Spam quiche combines classic ingredients with all-time favorite

If there ever was a locally inspired recipe, Amy Kristy’s Spam quiche is it. The dish combines classic quiche ingredients with the canned meat for a quick, hearty and tasty meal. Read More

Students excel at Ewa Sweet Onion Culinary Competition

Aloun Farms’ annual Ewa Sweet Onion Culinary Competition is an event that instills a sense of optimism for the future. The fifth-annual contest on April 7 brought together two-student teams from nine Oahu public high schools to create dishes utilizing Aloun’s Ewa sweet onion, cabbage and sweet potato. Read More

Add pizazz to plain-old pupu with ‘thorny’ tempura

Add crunch and pizazz to your tempura with this recipe for “thorny” tempura that includes pieces of somen noodle, courtesy of Muriel Miura in “A Japanese Kitchen.” Read More

Gandules a Puerto Rican Day fave at Plantation Village

Who in Hawaii doesn’t love a good rice dish? At Hawaii’s Plantation Village this weekend, hearty arroz con gandules (rice with pigeon peas), also referred to as gandule rice, will be part of the food lineup on Puerto Rican Day, alongside pasteles and pastele stew. Read More

Beer-battered bitter melon cooks up quick

The batter on this tempura is thinner than most, which translates to a quick-cooking dish. Read More

Chinese chicken salad is a classic

This mainstay salad is popular for its crunch, satisfying chicken and the delicious flavors of sweet sesame dressing. Read More

Popo’s Dumplings a dessert both young and old can make

Jamie Cheng, who shared this recipe in “Hawaii’s Ohana Cookbook,” turns this dessert into a family event. Read More

Farm to School Initiative brings ulu to public schools

As Hawaii’s public schools continue to incorporate locally produced food into their school lunches, they have more in mind than just feeding students’ bellies. Read More

Fried Okinawan udon a classic plantation dish

Hawaii’s Plantation Village turns a spotlight on ethnic food staples with “Noodles and Bread,” a tasty event that offers up the likes of Portuguese papas de milho bread, Korean kook soo noodles, Filipino pancit noodles, Samoan panipopo bread, Chuukese bread and Okinawan udon, plus more. Read More

Kimchi recipe makes most of cucumber crunchiness

This recipe from a 1978 Hawaiian Electric cooking demo makes the most of the crunchiness of cucumber. Joan Namkoong included it in her 2013 cookbook, “A Korean Kitchen.” Read More

Brown rice risotto has more healthful slant

A more healthful slant on risotto, featuring organic brown rice and chicken breast, is part of the lineup in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. Read More

Spicy shrimp a succulent pupu when cooked

Peeled, tail-on shrimp is turned into an amazing pupu when cooked with olive oil, garlic and lemon. Read More

Kuromame said to help ensure good health in upcoming year

Hawaii’s Plantation Village presents its annual and delicious New Year’s Festival this weekend. Kuromame, served at the village’s festival for 10 years, is eaten during the holiday to ensure good health for the upcoming year. Read More

Char siu spareribs combine sweet, salty flavors

Char siu is a popular flavor marinade for meats that comprises sweetness, saltiness and Chinese five-spice powder. Read More

Sweet-sour fish a childhood favorite for Lanai-raised chef

Chef Adam Tabura grew up enjoying sweet-sour whole fish as a child on Lanai, and he featured it in his cookbook, “A Filipino Kitchen.” Read More

Spicy beef soup uses daikon, leeks to make nourishing dish

This spicy beef soup is a recipe based on one that Joan Namkoong, author of “A Korean Kitchen,” ate while in Korea. It starts with beef stock and includes daikon, leeks and shredded beef for a nourishing dish. Read More

Hawaiian-style oven pancake a favorite for Hoku winner Kahele

This hearty oven pancake, livened up with slices of fresh tropical fruit, is a childhood favorite from musician Kuana Torres Kahele. Read More

Cucumber salad helps round out potluck menu

This sweet, refreshing pickled vegetable salad is a crunchy side that rounds out any potluck plate filled with hearty dishes. It would be a good match for sushi and other Japanese dishes on a new year’s buffet. Read More

Pork ribs top hearty udon dish

Though udon was originally eaten in mainland Japan, it has become a favorite of Okinawans. Read More

New cookbook marks milestone for Down to Earth

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

Sesame cookies are a family favorite and are included in Lynette Lo Tom’s cookbook, “A Chinese Kitchen.” Read More

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