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  • Thursday, January 17, 2019
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Local Moco


Popo’s Dumplings a dessert both young and old can make

Jamie Cheng, who shared this recipe in “Hawaii’s Ohana Cookbook,” turns this dessert into a family event. Read More

Farm to School Initiative brings ulu to public schools

As Hawaii’s public schools continue to incorporate locally produced food into their school lunches, they have more in mind than just feeding students’ bellies. Read More

Fried Okinawan udon a classic plantation dish

Hawaii’s Plantation Village turns a spotlight on ethnic food staples with “Noodles and Bread,” a tasty event that offers up the likes of Portuguese papas de milho bread, Korean kook soo noodles, Filipino pancit noodles, Samoan panipopo bread, Chuukese bread and Okinawan udon, plus more. Read More

Kimchi recipe makes most of cucumber crunchiness

This recipe from a 1978 Hawaiian Electric cooking demo makes the most of the crunchiness of cucumber. Joan Namkoong included it in her 2013 cookbook, “A Korean Kitchen.” Read More

Brown rice risotto has more healthful slant

A more healthful slant on risotto, featuring organic brown rice and chicken breast, is part of the lineup in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. Read More

Spicy shrimp a succulent pupu when cooked

Peeled, tail-on shrimp is turned into an amazing pupu when cooked with olive oil, garlic and lemon. Read More

Kuromame said to help ensure good health in upcoming year

Hawaii’s Plantation Village presents its annual and delicious New Year’s Festival this weekend. Kuromame, served at the village’s festival for 10 years, is eaten during the holiday to ensure good health for the upcoming year. Read More

Char siu spareribs combine sweet, salty flavors

Char siu is a popular flavor marinade for meats that comprises sweetness, saltiness and Chinese five-spice powder. Read More

Sweet-sour fish a childhood favorite for Lanai-raised chef

Chef Adam Tabura grew up enjoying sweet-sour whole fish as a child on Lanai, and he featured it in his cookbook, “A Filipino Kitchen.” Read More

Spicy beef soup uses daikon, leeks to make nourishing dish

This spicy beef soup is a recipe based on one that Joan Namkoong, author of “A Korean Kitchen,” ate while in Korea. It starts with beef stock and includes daikon, leeks and shredded beef for a nourishing dish. Read More

Hawaiian-style oven pancake a favorite for Hoku winner Kahele

This hearty oven pancake, livened up with slices of fresh tropical fruit, is a childhood favorite from musician Kuana Torres Kahele. Read More

Cucumber salad helps round out potluck menu

This sweet, refreshing pickled vegetable salad is a crunchy side that rounds out any potluck plate filled with hearty dishes. It would be a good match for sushi and other Japanese dishes on a new year’s buffet. Read More

Pork ribs top hearty udon dish

Though udon was originally eaten in mainland Japan, it has become a favorite of Okinawans. Read More

New cookbook marks milestone for Down to Earth

Down to Earth Organic & Natural market is celebrating its 40th anniversary with the “Down to Earth Cookbook,” a collection of 40 recipes based on the most popular dishes from its deli and cooking classes, one for each year. Read More

Sesame cookies a Chinese-style family favorite

Sesame cookies are a family favorite and are included in Lynette Lo Tom’s cookbook, “A Chinese Kitchen.” Read More

Caldo verde rare in Hawaii, but ubiquitous in Portugal

A rarity here but ubiquitous in Portugal is caldo verde, or green soup. This simple recipe featuring thinly sliced cabbage is included in “A Portuguese Kitchen” by Wanda Adams. Read More

Roast pork differs from version at most Chinese restaurants

This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. Read More

Lilikoi spice cake a delicious holiday dessert

The beloved flavor of passionfruit, or lilikoi, flavors this spice cake, featured in “Celebrating in Hawai‘i: Favorite Recipes for Holidays and Special Occasions” by longtime local cooking expert Muriel Miura. Read More

Recipe: Chinese Tea Eggs

Tea eggs are beautiful with their dark lines creating a web-like pattern on the white shells. Read More

Recipes make most of plentiful pumpkins

Halloween may have passed but it’s still the season of pumpkins. Lee A. Tonouchi, the “pidgin guerrilla,” came up with a twist on deep-fried mochi, while Mandy Blake Bowers shares a version of spiced pumpkin soup. Read More

Sponge Drops a favorite local dessert

Cookbook maven Jean Watanabe Hee shares her recipe for Sponge Drops from her new cookbook, “The Best of the Best Hawai‘i Local Desserts.” Read More

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