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  • Tuesday, November 20, 2018
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Local Moco


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

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

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