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GEORGE F. LEE / GLEE@STARADVERTISER.COM At top, Lynette Lo Tom’s version of turkey jook incorporates foo jook, carrots, celery and pork hash balls cooked in the homemade broth.
GEORGE F. LEE / GLEE@STARADVERTISER.COM The bowl is then topped with, according to preference, clockwise from top: preserved egg, chung choy, green onion, pickled cucumber, white pepper, cilantro, lettuce and ginger. An addition of sea bass, at center, adds an elegant touch.