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Cook with See Dai Doo Society

By
September 19th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Pork belly and Chinese taro are covered in sauce, then topped with scallion and cilantro before being steamed to make kau yuk.

Kau yuk, ip jai, an East-West stir-fry of beef and bok choy, and vegetarian spaghetti, were on the menu when the See Dai Doo Society presented a cooking demonstration at its social hall on Sept. 18. (The recipe for kau yuk follows.)

I had been hearing about the event for months during Mandarin classes, where everyone was especially enthusiastic about biting into the ip jai, or steamed mochi dumplings, which few people make these days, save for special occasions.

Ip jai filled with black sugar. Below is a more savory version of the steamed mochi dumplings, filled with a mixture of ham, mushrooms, dried shrimp and water chestnuts.

sdd-ip

Charlene Chang led the demos for the ip jai and kau yuk (pot roast pork), before the men took over the burners to round out the feast to come. Bixby Ho showed how to make easy vegetarian pasta, while See Dai Doo president Wesley Fong, with the help of daughter Cecilia, showed how to make a simple stir-fry of flank steak and bok choy.

He offered up one of the Chinese secrets for tenderizing meat, which is to soak it in water with a little baking soda and massage it for 5 minutes.

He said, "The reason I cook is because I was told all good Chinese husbands cook."

See Dai Doo Society president Wesley Fong, with daughter Cecilia, takes a hands-on approach to leadership. He prepared an East-West stir-fry of flank steak and bok choy. People kidded him later, "What was West?" because beef and bok choy are both eaten by Chinese.

Fong's finished dish.

My father cooked, even if his idea of cooking meant getting an assist from Hamburger Helper.

That we were all there to enjoy the event is the result of the foresight of forebears more than a century ago. The society was founded by 18 men, immigrants from the See Doo (Sidu) and Dai Doo (Dadu) districts of Zhongshan county in Guangdong, on May 10, 1905.

As a matter of survival and mutual support in overseas communities that did not always welcome them, clan groups formed to provide banking and loan services, secure housing, host social events and invest for the future.

In 1910, See Dai Doo members contributed what was then a fortune, $5,000, for the purchase of the Wong Siu Kin School building at 285 N. Vineyard St. to serve as the group's headquarters. Today, rentals provide income that allows the society to function, and public events such as the cooking demo are their way of preserving their heritage and giving back to the community.

When the demos were pau, it was time to eat. The demos represent a two-day commitment, because food prep to feed the crowd took place a day ahead.

Someone brought sliced sugar cane for dessert and for the taking. It was so good and sweet. Not like the dried out canes often inserted into tourist cocktails. I grew up in Waipahu, so we were very familiar with sugar cane.

It all starts with pork belly.

KAU YUK
Recipe courtesy Charlene Chang

1-1/2 pounds pork belly, cut into approximately 2-inch-by-3/4-inch slices
1 half Chinese taro, cut into 2-inch-by-1/2-inch slices
1/2 bottle red nam yi (red fermented bean curd
1/2 bottle white nam yi
Oyster sauce, to taste
Brown sugar, to taste
1/4 cup whiskey or cooking wine
Scallion and cilantro (Chinese parsley) stems

In a bowl, mix red and white nam yi, brown sugar, oyster sauce and cooking wine. Set aside. Sprinkle a little sugar on the pot belly. In a skillet, brown the pork belly on all sides on medium heat.

Arrange alternating slices of pork belly (skin side down) and taro in a large bowl. Pour the wet ingredients on top of the pork belly and taro. Layer scallion and cilantro stems on top of arrangement.

Place in hot steamer; steam at least 1-1/2 hours. Allow kau yuk to sit in the pot for another 1/2 hour.

Lift the bowl out of the steamer and pour the sauce out. Place a platter or plate on top of the bowl. Turn the bowl over so the skin side up is facing up and ready to serve.

Pork belly and taro are arranged in alternating slices before sauce is added and it all goes into a steamer.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Dean & DeLuca opens mañana

By
September 13th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Dean & DeLuca will open its doors tomorrow, offering to-go and fast salads and lunches, wine, cheese, charcuterie and its own branded candies, pastas, chips, preserves, and more.

Dean & Deluca will open the doors to its first Hawaii location at the Ritz-Carlton Residences Waikiki Beach at noon Sept. 14.

The gourmet food purveyor first opened in New York City's SoHo district in September 1977 and became known for searching the globe for the finest ingredients and kitchenware, and as a go-to spot for premium food gifts, wine, cheese and charcuterie.

The smaller Hawaii location means its less of a grocery and more of a boutique shop that will also be a site for quick bites to eat, whether purchasing food items by the pound, sandwiches or salads to go, to eat on the spot in a casual outdoor space, or head upstairs to the wine lounge where you can enjoy sips, cheese and charcuterie boards, or panini and bruschetta featuring showcased ingredients. The paninis are wonderful, at about $15 or $16 each.

The curated wine list features unique domestic and international selections with a focus on natural and biodynamic wines where possible. Food is being prepared by sister restaurant BLT Market, upstairs in the Ritz-Carlon Residences, under the leadership of executive chef Johann Svensson.

In addition to Dean & DeLuca-branded artisanal goods, there will also be packaged goods from such local purveyors as Kahala Fresh, Madre Chocolate, Haleakala Creamery, Monkeypod Jam, Choco Le'a, and more.

Dean & DeLuca is in the Ritz-Carlton Residences, 383 Kalaimoku St. and it will be open from 7 a.m. to 9 p.m. daily. Here's a quick look at some of the selections that await:

Among cheese selections that await in the wine bar are fontina, morbier, port salut and mimolette.

Selections available by the pound downstairs include broccolini with garlic, wild rice with mushrooms, meatloaf, beef rib roast, and below, spinach salad.

dd-salad

Caesar salad with chicken.

Charcuterie available in the wine bar. Sample prices are $12 for 18-month aged prosciutto di parma, $18 for a cheese of the day platter, and $16 for sliced charcuterie and cheese with an assortment that might include prosciutto, coppa, chorizo, salami, cow's milk and goat milk cheeses.

A peek inside the wine bar.

The pastry case and coffee bar downstairs.

Treats for dessert lovers include lilikoi cakes, strawberry shortcake, and macarons, below.

dd-mac

More cheese selections.

Quail eggs.

Dean & DeLuca preserves and products available for purchase downstairs.

Dean & DeLuca branded flatbreads, honey and caramelized onions.

———
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

The Kahala meets Asia streets

By
September 12th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Satay skewers sizzle on the grill during The Kahala's Asian Street Food event Friday.

Inspired by the bustling street and night markets of Asia, The Kahala hosted its first Asian Street Food event on Sept. 9.

Guests were welcome to visit stations set up on the beachfront lawn outside Plumeria Beach House for drinks and food selections like wok-fried garlic prawns, satay skewers, Indonesian corn fritters, and dim sum with Tsingtao and Taj Mahal beers, wines and more.

Woks and grills set up on the lawn brought some of the street sizzle to the venue, that is decidedly cleaner and much more serene than the markets of Singapore or Bangkok. This being The Kahala, diners also had the run of the restaurant for seating, so everyone could dine comfortably without the usual struggle to juggle drinks and plates as at other street-oriented events.

<p align="left">A selection of Indian beef curry and Thai chicken curry kept warm on the grill.

In between bites, diners could stop by calligraphy and a craft station, where I was able to make an origami box. With most people focused on eating however, little origami kits with instructions were offered for those who wanted to try their hand at making boxes, lucky stars and cranes at home.

It was a great relaxing evening, and though no decisions have been made over future pop-up dining events, I hope they will continue offering new themes and dishes, especially ones hard to find locally. (Hint: Being there gave me a craving for Singapore chili crab and prawn mi over the weekend so I finally made it from a box mix I had purchased there. But sadly, it wasn't the same as the real deal.)

Tibetan prayer flags fluttered between coconut trees, while tables were graced with Chinese lanterns.

Singapore noodles tossed in a wok on the lawn. The finished dish below:

asia-sing

Satay skewers and delicious Indonesian corn fritters.

Korean BBQ beef shortrib sliders.

It was hard for them to keep the pork hash tray full. These were made fresh with juicy diced pork.

Chinese chow funn.

People who needed to give their stomach a brief rest, could get a mini origami lesson from Casey—whose father, Alan Arita, went table to table performing magician's tricks—or visit a calligraphy station.

A make-and-take origami box and crane.

After the event, I had a craving for Singapore chili crab, and made it from a box mix I purchased when I was in Singapore, but I always prefer to have someone else do the cooking for me.

———
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Make way for more malasadas

By
September 8th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Pipeline Bakery & Creamery offers one more spot to shop for office goodies in the morning. Gayla Young's malasadas, scones and cake bombs have been an instant hit with pastry lovers.

Have malasadas become a thing? These humble Portuguese confections are popping up in more places these days, having found their way onto the upscale menus of the newly open Stripsteak and Eating House 1849 menus, and they are among the treats baked up by Gayla Young and her crew over at Pipeline Bakeshop & Creamery in Kaimuki. After a soft opening period, the new bakery and ice cream shop held its blessing ceremony this morning, in advance of its public grand opening at 6 p.m. today.

Young said she spent a year perfecting her malasada recipe, and its texture fresh out of the oil is amazing, with a crisp shell and airy, pillowy, and slightly salty, center.

Young received a State Senate proclamation from legislator Calvin Say, recognizing Pipeline's opening day.

Pipeline features a lineup of treats baked from scratch, such as blueberry cream cheese and cherry cream cheese scones ($3.50 each), wicked triple chocolate brownies ($3.25 each) and cake bombs ($3.25 each) in flavors such as blueberry, lemon, matcha green tea, chocolate hazelnut and coconut. Back at the office, people who claimed not to like coconut, loved the coconut bomb.

A tray full of cherry cream cheese scones.

Classic white sugar-coated malasadas are $1. Add 10 cents more for li hing sugar, add 20 cents for cocoa, and add 30 cents for coffee flavor.

During grand opening weekend, there will be giveaways, contests and specials. Grand opening hours are 6 to 9 p.m. today, and specials such as $2 scoops of housemade ice cream will run 7 a.m. to 9 p.m. Sept. 9 to 11.

———————
Pipeline Bakery & Cafe is at 3632 Waialae Ave. (across from Coffee Talk). Call 738-8200.

Kimo Kahoano performed an oli before this morning's blessing.

Kimo Kahoano performed an oli before this morning's blessing.

Kahu Kelekona Bishaw blesses the hands of all employed by Pipeline.

Inside the shop.

Energy bars are $1.95 each.

———
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Fish House rolls out taco truck

By
September 8th, 2016



PHOTOS BY GLENN YOZA / Courtesy Four Seasons Resort

Chef Ray German's tacos will star during Taco Tuesday, when the Four Seasons food truck appears at Ko Olina's Lagoon 1.

When I wrote my formal print review of Fish House at The Four Seasons Resort Oahu at Ko Olina, I mentioned there's nothing stodgy about the restaurant, the opposite of what one might expect from a brand built on connotations of grace, elegance and discernment. Well, the fun vibe continues now that chef Ray German has introduced Taco Tuesday.

Beach goers don't need to bother getting dressed for the occasion when they can enjoy tacos from the Four Seasons Food Truck every Tuesday from 11 a.m. to 3 p.m. at Lagoon 1.

Items on the menu include tacos al pastor, North Shore shrimp tacos, Hulihuli chicken tacos, elotes (Mexican street corn) and "Guacamole Madness," at prices of $3 to $4.75 per item. (Love that corn! Wondering if the truck can make a town run one day a week? A month?)

In the hot sun, you're bound to get thirsty, so rehydrate with agua fresca of watermelon lime mint ($1.50), or head over to happy hour at Fish House for cocktails priced at $3 at 3 p.m., $4 at 4 p.m., and $5 at 5 p.m., plus a special 50 percent off food menu offered from 3 to 5 p.m. daily.

A sampling of what's on the menu.

———
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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