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What’s Cooking Hawaii?

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                                Baeksoelgi-tteok is a steamed rice cake with a brown sugar topping.

Steamed Korean Rice Cake

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                                Baeksoelgi-tteok is a steamed rice cake with a brown sugar topping.

Updated on  March 28, 2017 at 6:35 pm
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
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                                A good bone stock is the basis of a bowl of pho.

Pho Stock

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                                A good bone stock is the basis of a bowl of pho.

Updated on  March 21, 2017 at 9:29 pm
Pho gets recognition in today’s installment of “What’s Cooking Hawaii?” Read More
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                                Fried rice is presented in a pineapple shell.

Khao Op Sapparot

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                                Fried rice is presented in a pineapple shell.

Updated on  March 14, 2017 at 6:24 pm
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
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                                Thin slices of mango garnish a mound of sweet sticky rice.

Recipe: Thai Sticky Rice With Mango

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                                Thin slices of mango garnish a mound of sweet sticky rice.

Updated on  March 7, 2017 at 4:37 pm
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
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Corn Samosa

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Updated on  June 1, 2016 at 6:59 pm
Season 4 of the local cooking show ‘What’s Cooking Hawaii?’ wraps up with an episode featuring products by Aloha Shoyu. Read More
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                                Roasted Chicken with Thyme Jus Lie.

Roasted Chicken with Thyme Jus Lie

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                                Roasted Chicken with Thyme Jus Lie.

Updated on  June 1, 2016 at 6:56 pm
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
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                                A pesto made from arugula flavors a portobello sandwich.

Sicilian Pesto

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                                A pesto made from arugula flavors a portobello sandwich.

Updated on  June 1, 2016 at 6:55 pm
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
 
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                                Pineapple Colada Flambe.

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

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                                Pineapple Colada Flambe.

Updated on  June 1, 2016 at 6:52 pm
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
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‘What’s cooking Hawaii?’: Egg frittata

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Updated on  June 1, 2016 at 6:54 pm
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
Updated on  June 1, 2016 at 6:50 pm
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Seared ahi takes the stage

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Updated on  June 1, 2016 at 6:47 pm
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