Fireworks during New Years have been a long-standing tradition in Hawaii. This year was spent in Aiea on Royal Summit, overlooking Pearl Harbor. Hawaii put on a real show this year, despite the fireworks ban. Continue reading “Hawaii Stands Together (New Years 2016)”
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Aunty K’s Crispy Gau Gee
This crispy gau gee is so ono! It does not disappoint. Made with wonton pi from Young’s Noodle Factory, fresh fish cake from Chinatown, and a tangy ponzu dipping sauce.
Just a quick stop at Young’s Noodle Factory on Liliha and we were on our way to get a lesson in gau gee 101! Continue reading “Aunty K’s Crispy Gau Gee”
New Years Ozoni
Growing up, New Years was spent deep in Palolo valley with my grandmother at the stove, skimming the soup until it’s clear. The weather is chilly, with the streets blanketed in red paper and smoke. Our tradition is to eat at midnight, just after the loudest barrage of fireworks. The first meal of the year for good luck. Continue reading “New Years Ozoni”
Old School Consomme
Imagine the little cup of soup you get from Mariposa for lunch…except it’s a whole pot all to yourself! Consomme is a clarified stock with a deeper more satisfying taste. The impurities are removed with a “raft,” leaving a much more concentrated flavor.
This consomme is clarified with an egg white raft using a method dating back to 1887. Found in “The Englishwoman’s Cookery Book” by Mrs. Isabella Beeton. According to Steampunk Cookery this recipe pre-dates Escoffier methods (considered the father of modern French cuisine). If you don’t know, you betta ask somebody!
Basic Chicken Stock
You can use this stock as-is for soups or you can clarify further and turn into a consommé using egg whites. The consommé is used as a base for New Years Ozoni (mochi soup). Continue reading “Basic Chicken Stock”
Mochi-Tsuki
Mochi-Tsuki is a Japanese new year’s tradition for our family and many other local families. From what I know, it’s a tradition that has been passed down from my husband’s great-uncle to my father-in-law, and now to my husband. Although he had a lot of help from mom and dad, this was the first year he was officially in charge of organizing our annual mochi-tsuki.
The day starts early in the morning before the sun rises at my in-laws house. This time of year, the weather is cold and crisp in Mililani. Mochi rice is washed and soaked days ahead, the red bean paste (anko) is prepared, and the actual mochi pounding is hard work. Continue reading “Mochi-Tsuki”
Lucky We Live Hawaii
For those of you born and raised in Hawaii, I don’t have to tell you. Lucky We Live Hawaii. I’ve been to many places and there’s nowhere else I’d rather call home. We’re truly blessed. Amazing food, diverse culture, and adventure around every corner. This page was created to document the everyday wonders we get to experience from our backyards to our kitchens, and everything in between. Aloha!