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Local Moco


Caldo verde rare in Hawaii, but ubiquitous in Portugal

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

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

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

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

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

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

Filipino-style rice pudding great for breakfast, dessert

Champorado, a Filipino-style chocolate rice pudding, can serve as breakfast, an afternoon snack or dessert. Read More

Chinese-Style Poached Whole Fish

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

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

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

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

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

Portuguese biscuits offer balance of sweet, savory flavors

Portuguese Biscuits are buttery with a balance of sweet and savory flavor. Read More

Seaweed soup uses variety of bases to restore strength

Seaweed soup is traditionally served to women who have given birth to restore their strength. Read More

Cold tofu salad can be adapted to taste

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

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

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)

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

Recipe: Maui Onion and Orange Salad

Julie Robley’s salad recipe calls for a combination of fresh citrus and sweet onion that make for a refreshing, flavorful dish. Read More

Recipe: Spicy Pickled Mango

Mouthwatering pickled mango starts with peeling and rinsing the fruit and draining it well before slicing. Read More

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