Only in Hawaii would you find a hole-in-the-wall in another hole-in-the-wall, serving Russian street food next to Filipino plate lunch. When we arrive there’s already two customers in line. Continue reading “Russian Manapua”
Author: Salt & Sand
Fresh Off The Boat
They say nothing good happens after 4 am…but not at Pier 38. Hours before the sun rises a whole other world is in action. Honolulu Harbor is alive and rumbling long before most of us can press snooze. Continue reading “Fresh Off The Boat”
Thai Boat Noodles & Hainan Chicken
“Street food” is one of my favorite things to eat when traveling, but in Thailand, it’s not always served on the street. Boat noodles get their name from where it’s traditionally sold. It’s typically served in a small bowl which makes it easy to eat on the water. A few bites, a couple slurps and you’re done. These little bowls are so tasty, I instantly regret not ordering two.
Thailand By Way of Hotel St
When you think of international destinations, Chinatown’s not the first place that comes to mind. It’s not the newest, definitely not the trendiest, and has the occasional drunk barking in the street. But just a short trip down Hotel and you can get a taste of Thailand…minus the 14 hour flight. Continue reading “Thailand By Way of Hotel St”
Hibachi Market
The Hibachi is a small specialty market in Kailua. Open since 2009, it’s a place to make a quick stop for poke, meats to grill, snacks, and spirits. They also serve grill plates and burgers. No need to make a special trip here. But if you’re in the area, it’s a nice local addition to Kailua’s gourmet line-up, which already includes Whole Foods and R-Field.
What we bought
Thick-cut bone-in rib-eye steak, limu poke, lomi sea asparagus, clam dip, Hokkaido rich butter chips, yuzu miso sauce.
Not Your Mama’s Chili Pepper Water
According to sources, some scorpion peppers have the equivalent in Scoville units to pure, undiluted US grade pepper spray. While this chili pepper water is made with homegrown scorpion chilis, it lingers just enough without masking the flavor of food.
Waialua Pig Roast
This Little Piggy Part IV
(Continued from Part III)
This is the third year our pig roast was held at the Yoneshige family beach house in Waialua. The weather was perfect! Blue skies and sunshine made eight hours of pig roasting literally, a day on the beach. This year’s pig was no ordinary pig. It was a 50 lb. Shinsato Farms pig, slow roasted over kiawe wood and basted with coconut water. Continue reading “Waialua Pig Roast”
Shinsato Pork Liverwurst
This Little Piggy Part III
(Continued from Part II)
I know. Liverwurst. Doesn’t sound appetizing, but trust me. It’s awesome. I used to be made fun of for bringing liverwurst sandwiches to school. Those guys didn’t know what they were missing! We used our Shinsato pig liver to make a tasty pâté’ for banh mis on the beach. Continue reading “Shinsato Pork Liverwurst”
We got the pig. Now what?
This Little Piggy Part II
(Continued from Shinsato Farms blog post)
After picking up the pig from Shinsato Farms, we unwrapped him and got him ready for a bath–two days of brining before the pig roast.
Shinsato Farms
This Little Piggy Part I
In Hawaii, pork has become synonymous with the name, Shinsato. The farm is known for high quality, locally raised pigs. Their pork is served on well-known menus across town, including Pig & The Lady, 12th Ave, Town, BLT Steak, Prima, and Halekulani. For the past five years we organize an annual pig roast with a few friends. This year’s piggy came from Shinsato Farms with a one-on-one tour from the owner.