Minute chicken is on the menu of just about any Chinese restaurant yet seems a dish loosely defined. The only requirement is that the chicken be cut small enough to cook quickly -- in a minute, literally -- which really is true of most stir-fries.
I can't swear to the provenance of this recipe, but I can swear to its deliciousness and to its suitability to a rice-loving place like ours. Lee Wical wrote in search of a recipe for Canlis Rice, which his wife used to make in the 1950s. His request was published here in my annual New Year's call-out for recipes that have proved difficult to find.
Karaage chicken is the Japanese version of chicken nuggets. Like nuggets, karaage comes in many versions, but the general theme is bite-size bits of boneless chicken marinated in a soy-sauce base, then lightly breaded and fried.
Kathy Laoron emailed me early last year with a list of recipe requests from restaurants long gone. I told her not to get her hopes up, and she said, "If I get just one recipe, then it's as if I won the lottery."
I like to start out the year with a call for help, a tradition that often reaps rewards in recipes. It’s an out-with-the-old custom: Printed here are requests I received in 2013 that I could not fulfill. Through the kindness of strangers, I hope to bring a few recipes in with the new.
A recipe for New Year's good luck came to me in the form of an unsigned recipe from the Ozawa family in Mililani. It's a slow-cooker recipe for a traditional Japanese holiday dish, kuromame, or sweet black beans.
Here's a gift idea for the guy or gal who has everything: an invitation to the Bacon and Bourbon Dinner Party at Tiki's Grill and Bar. The event is Monday, so it will be an advance gift, allowing you to set the bar for a reciprocal present of equal warmth and yum.
This is my way of celebrating Thanksgiving: You send me five bucks. I send you five recipes. The Good Neighbor Fund gets your money to help families in need. You get ideas for entertaining your family at the dinner table. I get to feel good.
This business of recipe requests usually follows a particular flow: Questions come in, recipes go out. But this time, Dagmar Oato sent in a recipe, totally unsolicited yet quite welcome in this season of pumpkins.
The ramen burger is not even 7 weeks old, and already it’s a phenomenon. They’re calling it “the food craze of the summer,” and by “they” I mean those who would stand in line for four hours for the chance at the latest, greatest edible thing.
If you saw a lady in the produce aisle last weekend spending way too much time looking at bags of carrots, that was me. I was trying to pick the one that had the most carrots of the size and shape of hot dogs. Not too fat, not too thin and not too tapered.
Ursula Hirao's request made me laugh out loud. (Is that redundant? Can you laugh silently?) Anyway, she is after a recipe for a chicken curry with tomatoes that she used to make for her family in the '80s, until "my husband found out it had apples in it and wouldn't eat it after that."
It is my job to taste food. Presented with something succulent, I will consider the cholesterol content, then eat it no matter what. It is my sacred duty. Then sometimes I figure out how to make it and put it in front of other people, who then must do their own weighing of cholesterol versus succulence.
Lisa Tam's request is for a treat that takes me back years, to my early days of operating a stove: "It was a fake malasada that was made with bread and tasted pretty much like the real thing without all the deep-fat frying," Tam wrote.
Last week, due to a little miscalculation while grocery shopping, I ended up with an excess of cucumbers in the vegetable bin. Miscalculation as in, “I wonder if I have any cucumbers, oh well, I guess I’ll buy three,” and it turns out there were already three at home.
We make cakes out of carrots, zucchini and a host of fruits, so why not tomatoes? No reason not to, and in fact bakers have been using tomato sauce, condensed tomato soup and even ketchup to make cakes for generations.
First of all, sorry, sorry, sorry. A recipe printed here Jan. 9 for Chocolate Shortbread Cookies from Aikahi Elementary School proved popular with those who fondly recall their school cafeteria cookies or who just liked the idea of chocolate in their shortbread. That was the good news.
Jell-O is the go-to dessert for many during the holidays. Easy, refreshing and — with all those choices of red flavors — so full of ho-ho-ho. We all have an auntie or cousin who brings the red-green-cream-cheese layered dessert to the potluck, right? It just says Christmas.
June Tong's friends and fans have been after her for years to publish a second cookbook. Tong's first, "Popo's Kitchen" from 1989, is a staple of many island kitchens, a straightforward guide to Chinese home cooking.
It's almost Halloween. If this ramps up your fear of vampires, consider pickling some garlic. Put up a pound of cloves now in a briny solution and by Oct. 31 they'll be ready to offer you full vampiric protection with less pungency and bite than your usual pound of garlic.
Something to chew on: In an average month this year, recipe hunters launched 9.2 million online searches for pork chop dishes. This places pork chops in the No. 1 position on the list of most-searched-for recipes in 2012.
A warm, soft biscuit is a lovely thing. A warm, soft biscuit, sliced in half with a slice of cheese melting slightly in the center — mmmm. Next step on the evolutionary scale: Bake the biscuit and the cheese together.
My adventures in Crock-Pot cooking have been lacking in dessert ideas. So thank you, Deborah Schneider, for your new cookbook, "The Mexican Slow Cooker," and the recipe on Page 123 for a chocolate bread pudding.
When it comes to Crock-Pot cooking, the holy grail is a dish that is at its prime after 10 hours of cooking, one that can be scooped directly onto dinner plates at the end of an eight-hour workday, plus commute.
Last week I had a burst of slow-cooker energy, if that is not a contradiction in terms. Came up with three recipes that I'll be presenting over the rest of April as a continuation of last year's "Slow Ono" Crock-Pot crusade.
If you, like me, have been trying hard to make friends with your Crock-Pot, you've probably noticed that all the easy recipes are for big hunks of meat. Warm, wholesome and satisfying they may be, but few are good partners in the quest to eat light.
I love Jeremy Lin. I would like to shake his hand, cook him dinner, introduce him to my daughter. None of these things being likely, I'll just think about them, specifically what I might make him for dinner.
On an unfortunate day in the 1970s, a couple of young lads were led into temptation by their love of shortbread. They stole a 5-gallon can of cookies from the Kailua High School cafeteria, which may have seemed a harmless prank, but not to Edith Ichimasa, the cafeteria manager.
New snack sensation: toasted pasta. Try it. Heat some olive oil in a skillet, add broken pieces of pasta and toss until nicely toasted. Taste. OK, maybe it's not on par with hot buttered popcorn, but you'll be surprised.
This week's mission was to make a baked version of those crispy, crunchy Okinawan fried spheres — andagi — on behalf of a correspondent, Cynthia. She'd made an attempt using a standard recipe in muffin pans but wanted to know if there was a real recipe out there.
I probably shouldn't admit this, but my education in biscuits is grounded in Bisquick and Poppin' Fresh. A biscuit never seemed something to obsess about, and the old easy fix has always seemed plenty good enough.
The Spanish rice that we know and love in Hawaii is really a take on Mexican rice — a side dish of rice simmered with tomatoes, onions and spices — except that our version is a main dish, an economical one-pot meal bulked up with ground beef.
After I die, I’d like to be remembered for a recipe. As I’m not likely to be known for a stunning act of heroism, or brilliant leadership, or making wads of money, I will settle for a legacy of yum — one special dish that will force my children to think of me whenever they make it, a recipe they can pass to their children, and so on.
Cookbooks that hit shelves at the holidays fulfill a double need: They provide ideas for the dining extravaganzas of the season, and they make handy gifts. So it is with two new books that arrived recently on my desk, both being sold to support good causes.
When the taste buds say “Yes!” but the blood pressure cuff says “No!” you probably should be listening to the cuff. Which means that enjoying a nice platter of sashimi requires some rethinking. The typical accompaniment of soy sauce and wasabi is not a good idea. Sodium: bad.
Since the advent of checked-baggage fees, we’ve been downsizing our luggage for every mainland trip, which means downsizing the omiyage carried for friends and family. The optimal carry-on gift is something light that packs flat, so it was enlightening to discover Hawaiian Sun powdered juice packages.
Yes, "From the Heart of Hawaii's Families" is a cookbook, but for the students at Kapolei High School who helped assemble the recipes, it was an interdisciplinary educational exercise and, for many of them, a catharsis.
The Print Replica of the newspaper is a page-by-page replica of the day's printed newspaper - including all stories, sections, photos and ads - not including advertiser preprints - in PDF like form. It can be viewed on your computer's web browser, iPad, iPhone and some e-Readers.