Archive for the ‘Hawaii style’ Category

Uber Factory takes top honors in Rice Fest 'Riceipe' contest

By
September 29th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The team of chef Andy Dalan of Uber Factory and KITV4's Brandi Higa took top honors during the Riceipe cooking competition that was part of the 7th annual Rice Festival that took place Sept. 25.

Chef Andy Dalan of Wahiawa's Uber Factory dessert shop successfully defended his Riceipe champ title, taking home first place honors for a second consecutive year during the 7th annual Rice Festival's Riceipe cooking contest that took place Sept. 25 on Auahi Street fronting Ward Centre.

Dalan, also a chef consultant at Waimea Valley, was teamed with KITV4's Brandi Higa for the task.

Chef Andy Dalan's winning dish of pineapple and rice crème brulée. As good to eat as to look at.

The event featured four chef/TV celebrity teams vying for the top spot, with recipes judged on criteria of taste, creativity, simplicity of preparation and visual appeal. The other teams were Johnny Kai (Treetops Restaurant) and Hawaii News Now's Lacy Deniz, Maile Sengoura (Maile's Thai Bistro) with KHON2's Kelly Simek, and Robbie "Rbz" Acoba (Side Street Inn on Da Strip) with OC16's Tiny Tadani. All three presented variations of fried rice.

Dalan differentiated himself from the pack by presenting a surprising pineapple and rice crème brulée tart. Rice is used as a basis for dessert throughout the world, but not so much in the U.S., so it did get curious audience members coming up to the stage area to see just how good a rice brulée could be.

And that's the whole point of the fest, to see this food staple in a new light, look beyond the basics and appreciate rice in all its forms.

Spam Musubi Man was there, soaking up the love we have for the Spam and rice combo.

Chef/restaurateur Maile Sengoura cooks up a meaty fried rice with KHON2's Kelly Simek.

Sengoura's beautifully plated fried rice.

OC16's Tiny Tadani was teamed with Side Street Inn on Da Strip's chef Robbie Acoba, to create the second place "Japa-Pino Pride" rice dish below, notable for the sweetness of corn and flourishes of nori and bonito.

rf-fried-rice

Hawaii News Now's Lacy Deniz sautés onions while helping Johnny Kai with his fried rice dish, below.

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Among dishes being offered by vendors were arancini from Mega-Load burgers.

Da Bolalohan and BBQ Grill was featuring dishes such as a beef brisket fried rice loco moco and a spicy grilled pork rice bowl.

There was a line for Sweet Creams genmaicha roasted rice ice cream rolls and below, strawberry rolls that were later topped with Rice Krispies, strawberry mochi and a fresh strawberry.

rf-dreams

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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.

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.

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.

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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.

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.

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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.

First Look: Eating House 1849

By
September 6th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Chef Roy Yamaguchi was tending to business at his newest Eating House 1849 early in the morning on Aug. 25, opening day of both the International Market Place and his restaurant at the market place's third-floor Grand Lanai.

Not wanting to miss any of the action on opening day, Aug. 25, of the International Market Place, media were among the first people on the property. And chef Roy Yamaguchi was another earlybird, hovering around his newest baby, Eating House 1849, which also opened that morning.

Yamaguchi has been on a roll this year, having opened Roy's Beach House Aug. 2 at Turtle Bay Resort, with two more Eating Houses set to open in Kapolei and Maui.

It's exciting to see him break from his original Roy's Asian fusion formula and explore new territory, even if what's new is inspired by the past. With Eating House 1849, Yamaguchi goes back to the roots of Hawaii's restaurant scene to pay homage to Peter Fernandez, who opened one of Hawaii’s first restaurants in the 19th century, and called it Eating House. Fernandez used ingredients available from local farmers, ranchers, foragers and fishermen, a practice our top chefs are trying to reclaim today, after decades of seeing our palates shaped and restaurants co-opted, by sellers of convenience.

The outdoor patio and bar.

The pork and shrimp gyoza with garlic aioli and spicy XO sauce were so good, we ended up ordering up a second serving because one per person just isn't enough.

Yamaguchi explained that the first food purveyors were likely the equivalent of today's bed and breakfasts, where people seeking room and board were fed simple meals. Entrepreneurs like Fernandez offered an alternative.

Of course, this being Roy, don't expect your great, great, great grandfather's chicken hekka or Porgtuguese bean soup. Though rooted in our plantation heritage and the chef's taste memories of his grandfather's cooking, dishes are thoroughly contemporary to suit today's more adventurous, sophisticated palate. Something like Eating House 1849's "Huli Huli" kim chee pork belly, with its combo of pork belly laced with go chu jang and miso aioli, and draped with kim chee would probably have made your ancestors' heads spin and their eyes pop out of their sockets. The audacity! The explosion of flavors! But for us descendants, it is oh so good.
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Eating House 1849 by Roy Yamaguchi is on the third floor Grand Lana at International Market Place, Waikiki. Open daily from 11 a.m. to 3 p.m. for lunch and 5 to 10 p.m. for dinner. Call 924-1849.

Most people don't think of vegetables like cauliflower and Brussels sprouts as an adequate pupu, but these are fried with toasted pine nuts, Golden raisins and tossed with balsamic vinegar to become the appetizer of your dreams.

Hawaii's Portuguese heritage is celebrated with this dish of Manila clam and Hawaiian tako cataplana with housemade linguica. The mild tomato sauce left something to be desired, as did the sweet bread, though I get the connection. With more Italian restaurants out there, people just assume red sauce = garlic bread.

After doubling up on the gyoza, it was really tempting to do the same with "Huli Huli" pork belly. This dish with go chu jang, miso aioli, kim chee and green onions amounted to a party in the mouth, in a good way, without trashing the premises. Flavors were balanced and got on well together. So awesome!

Sometimes sequence is everything. After the pork belly, Lola's pork adobo lumpia seemed rather staid; served with a small green papaya salad and sambal tomato that wasn't particularly memorable.

Housemade corned beef reuben gets an assist from local Naked Cow Dairy Swiss cheese, Mul kim chi and the brightness of Thousand Island dressing.

It's not local without a loco moco, and the Hawaii Ranchers beef patty with Hawaiian mushroom gravy makes this one outstanding. So juicy!

Kiawe-smoked ribeye + chimichurri sauce. 'Nuff said.

Dessert of molten lava cake and vanilla bean ice cream will make you appreciate the evolution of restaurants since the days of the original Eating House.

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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.

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