• Wednesday, September 19, 2018
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What’s Cooking Hawaii?

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MOST RECENT

Recipe: Rafute (Okinawan Braised Pork Belly)

Wednesday’s episode wraps up both the season and chef Grant Sato’s hosting duties. Read More

Recipe: King’s Hawaiian BBQ Chili

Chef-host Grant Sato welcomes Christian Rae Wong, winner of the King’s Hawaiian Recipe Contest, who prepares a chili using King’s Hawaiian Smoked Bacon BBQ Sauce. Read More

Recipe: Eggplant Gnocchi

Grant Sato welcomes the winners of the fourth annual Ewa Sweet Onion Culinary Competition, hosted by Aloun Farms. Read More

Hy’s Creamed Corn

Justin Inagaki, executive chef of Hy’s Steakhouse, and lead bartender Chris Maueur join chef-host Grant Sato for a discussion on grading beef and cuts of beef. The chefs also show how to make Hy’s creamed corn. Read More

Recipe: Dongchimi (Water Kim Chee)

Chef-host Grant Sato, who has won awards for his Korean cooking, shares a few Korean dishes on Wednesday's episode. Read More

Recipe: Pipikaula Warabi Salad

In an episode about cooking exotic vegetables, chef-host Grant Sato demonstrates pickling, as well as the warabi salad recipe here. Read More
 

Recipe: A new take on crepes

Chef-host Grant Sato shares his modern take on the classic crepe, a slightly sweeter, more resilient version that can be made thinner than the original, the better to stand up to a variety of fillings. Read More

Recipe: Curried Ewa Sweet Corn Potato Salad

Tonight’s episode spotlights the potato, and host-chef Grant Sato delivers potato salad recipes and other tips for cooking the versatile tuber. Read More

Recipe: Oisobagi (Stuffed Cucumber Kim Chee)

Tonight’s episode on cucumbers focuses specifically on pickling. Read More
 

Recipe: Ulu Guacamole

The focus of the episode is ulu, or breadfruit. Read More

Steamed Korean Rice Cake

In an episode about rice products, host Grant Sato discusses rice paper wrappers and rice flour, then demonstrates recipes for summer rolls and Korean steamed rice cake. Read More

Pho Stock

Pho gets recognition in today’s installment of “What’s Cooking Hawaii?” Read More

Khao Op Sapparot

Host chef Grant Sato’s exploration of rice continues in this episode of “What’s Cooking Hawaii?” airing on KFVE at 7 p.m. Wednesdays and repeating at 3 p.m. Saturdays. Read More

Recipe: Thai Sticky Rice With Mango

Learn about various types of rice and the proper ways to cook them on the opening episode of Season 5 of “What’s Cooking Hawaii?” Read More

Corn Samosa

Season 4 of the local cooking show ‘What’s Cooking Hawaii?’ wraps up with an episode featuring products by Aloha Shoyu. Read More

Roasted Chicken with Thyme Jus Lie

The fourth season of the weekly cooking show, taped on the Kapiolani Community College campus, is winding down with this second-to-last installment featuring roasted chicken with thyme gravy, a dish from “Culinary Boot Camp.” (What’s that? Watch and find out.) Read More

Sicilian Pesto

This week chef Grant Sato, host of the show, makes a fishcake sandwich with lemon caper remoulade using Kings Hawaiian bread, as well as a portobello sandwich, dressed in a Sicilian pesto that’s featured below. Read More

‘What’s Cooking Hawaii?’: Pineapple Colada Flambe

This week’s installment of the local cooking show features the culinary talents of Hy’s Steakhouse Executive Chef Justin Ina­gaki and Assistant Restaurant Manager Jonah Galase, who make Filet Foie Gras and Pineapple Colada Flambe. Read More

‘What’s cooking Hawaii?’: Egg frittata

Chef-host Grant Sato delves into the world of eggs, demonstrating the proper ways to cook them. See him execute perfect soft-, medium- and hard-boiled eggs and various pan-fried preparations. Then he demonstrates a simple egg frittata, perfect for a Mother’s Day brunch. Read More

Herb-Crusted Tilapia

Tonight’s episode centers on a winning entree from the 2015 Aloun Farms Ewa Sweet Onion Scholarship Competition. Read More

Seared ahi takes the stage

Stage Restaurant executive chef Ron de Guzman and sous-chef Joy Yamane visit the “What’s Cooking Hawaii?” kitchen to demonstrate their Seared Island Ahi “BLT” sandwich and Marcona Almond-Honey Mustard Crusted Colorado Lamb Chop entree. Read More

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