Back in the Day Archives | Honolulu Star-Advertiser
  • Wednesday, April 24, 2019
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Back in the Day


Back in the Day: How to make banana lumpia with jackfruit

Banana lumpia, called turon in Tagalog, is a sweet and crispy dessert of banana wrapped in a delicate thin pastry wrapper and fried to a delightful crisp. Read More

Back in the Day: Festive Filipino desserts carry holiday memories

For Eva Rose Washburn-Repollo, the rice and coconut milk desserts of her childhood kindle memories of Christmas in the village of TanJay on Negros Island in the Philippines. Read More

Back in the Day: An ulu alternative for Thanksgiving stuffing

The savory flavors of sausage, vegetables and herbs are familiar, but breadfruit stands in for the bread in this delicious stuffing. Read More

Casserole handles summer zucchini bounty

An overabundance of backyard zucchini led to the creation of a dish that the Hefner family called squash casserole. Read More

Garlic shrimp delight — no food truck necessary

Since she was young, Edeliza “Liza” deGuzman-Corpuz was challenged by her father to name the ingredients in their daily meals. Because of this rigorous training, she is able to duplicate almost every dish she tastes. Read More

Wahiawa family’s spicy kim chee soup carries matriarch’s spirit

Gloria Nakea’s mother reinvented the classic Korean dish of kim chee soup, adding nontraditional ingredients and developing a cooking process that keeps it just spicy enough, with all the ingredients the right texture. Read More

Mother and son keep laulau tradition alive

Eleanor Dodds and her son, Ken Weir, estimate that they have made a million laulau together. Read More

Lotus a symbol of persistence, endurance, hope

At the start of the year, we eat auspicious foods to attract good luck. Friday ushers in the new year according to the lunar calendar, welcoming the year of the Earth Dog. Read More

Grandson carries on Filipino traditions of family patriarchs

Regino Ojano III grew up in Hilo eating two Filipino dishes almost every week. He thinks of his grandfathers each time he cooks these comfort foods: a version of tinola, or chicken and squash soup, and pinakbet, or vegetable stew. Read More

Vegan meals guided by good taste

Eight years ago, Nuuanu resident Stephen Dung took a vegan cooking class after his wife and daughter requested more vegetables. Now he cooks a vegetarian dinner for his family at least once a week, and he has also taught vegan cooking classes. Read More

Homemade vanilla extract a versatile ingredient in kitchen

Roberta Chong Kee and Paula Ho‘opai remember their mother “curing” vanilla beans in rum in a dark kitchen cupboard. Chong Kee continues the tradition as a way of remembering the generous nature of their late mother, Nancy “Gladys” Teixeira. Read More

Sushi rice dish boasts rainbow of flavors

Sadao Takahashi takes the quality of his rice seriously when making bara sushi. He buys the best quality rice, washes it three times and lets it sit for 20 minutes to dry after draining before placing it in his special rice cooker. Yet with all of his exacting care, bara sushi is not an unapproachable dish. Read More

Pre-made products make spicy ribs a reality

Steven R. Lee might be retired, but he makes pork spareribs that are so delicious, all his friends ask for the recipe. Read More

Classic casserole and drink celebrate the Peruvian cause

At a party in Peru, chances are you will be served causa, a mashed potato terrine stuffed with assorted fillings. Read More

Freshen palate with Persian cuisine

Persian food is rich, colorful and delicious, and it offers refreshing flavor combinations that are unfamiliar to many local palates. Read More

Pastele stew connects couple with a beloved family tradition

Richard Pagan is 100 percent Puerto Rican. “I’m loud and proud,” the Foster Village resident jokes. Read More

Impressive purse cake a gift of time and talent

Berin Nakamura of Makiki is a man of many talents. Read More

Family’s gau tradition a major outdoor affair

Each year for more than 50 years, the descendants of Jimmy Ng have gathered and worked for days to make a delicious symbol of the Chinese New Year: the sticky, steamed rice-flour dessert called nien gau, or gau for short. Read More

Oklahoma dressing is more than OK

Oklahoma-style cornbread stuffing offers a new option for the isle Thanksgiving table. Imagine the bold flavors of sage and black pepper, the sweetness of onions and the appealing crunch of cornbread. Read More

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