Archive for the ‘Meat’ Category

First course: 2 new tenants at Shirokiya Yataimura

January 21st, 2014

All sukiyaki bowls—regular, large and extra large—will be one price, $4.90, on Jan. 22, to celebrate Matsuzaka-Tei's grand opening at Shirokiya's Yataimura.
Nadine Kam photos

Shirokiya's  Yataimura  welcomed two new tenants this morning, Kitanoya, specializing in Hakkaido king and snow crab, and Matsuzaka-Tei, offering inexpensive comfort meals of sukiyaki.

Both will celebrate their shared grand opening on Jan. 22, with an all-day special.

At Matsuzaka-Tei, all sizes of sukiyaki bowls—regular, large and extra large—will be $4.90. The regular prices are $4.90, $5.90 and $6.90. There probably won't be many orders for the small size tomorrow!

In Japan, sukiyaki is available as an inexpensive comfort food, and it comes as a complete meal here with miso soup (the soup is not available for take-out). The tender slices of beef and onions, also called gyu-don, is marinated in a mildly sweet sauce and served over rice.  It's juicy and satisfying.

Add-on toppings are also available for $1 each. They include ontama (half boiled egg), cheese, green onions, kim chee, natto, okra and tororo (Japanese yam).

Kitanoya will be offering a 10 percent discount off all its crab and rice bentos on Jan. 22. Regular prices range from $9.85 to $26 depending on the amount of crab offered. After opening day, only 50 $9.85 bentos will be offered daily.

Kitanoya specializes in crab imported directly from Hokkaido, renowned for its seafood, farm and dairy industries.


You can't miss the sign indicating Kitanoya crab.

Only 50 of these $9.85 crab bentos will be available daily. Options are shredded crab with ikura, or shredded crab with a larger piece of crab leg.

Much more crab is offered in the $26 bento.

A steer marks the site of Matsuzaka-Tei on the mauka side of Shirokiya's second floor.


After the main course, cross the aisle to  5&2 Yogurt for dessert. Here, frozen yogurt is buried under fruit, nut and candy options. A smaller sampling of acai-flavored yogurt, below. One plain, one covered with chocolate yogurt, M&Ms and gummy candy.



Thailand eats Part 2: Terminal 21

September 15th, 2013


Coconut candy on the ground floor of Terminal 21, one of the major malls along the Sky Train route, Asoke station. Nadine Kam photos

BANGKOK, THAILAND — At Terminal 21, one of the major malls in Bangkok, one of the food courts is set up like a marketplace for individual street-style vendors. It's cool that the cost of food is also no more than street cost so that you can get a full plate for about USD$1 to $1.50. One day I splurged and got a plate and a fresh fruit smoothie for a whopping $3!

You put money on a food court card before ordering at the various vendors so they don't have to deal with cash or make change to keep traffic flowing.

Which made it sad to come home and go back to paying $12 for a sandwich and smoothie here.

On the ground floor there's another area for confection sellers, ranging from Dairy Queen to locals hawking coconut and jelly candies and other treats.


Someone who saw this photo when I posted it to Facebook said he wouldn't eat this. I looked at it and said, "I have to eat that!" Various forms of pork with hard-boiled eggs stewing together. Below, the pork plate for 45 baht, about USD$1.50 with rice, egg, pickled vegetables. I added the chili peppers from a condiment tray.

pork plate




Jelly candies.


Looks more like a street marketplace than mall food court setup.


People on lunch break await smoothies.


Cups are filled with fresh fruit awaiting blending into all-fruit smoothies. They do add a bit of sugar, but you can request no sugar.


The Terminal 21 mall is loosely set up to duplicate airline terminals around the world. On the "Paris" level, there are macarons and Western-style desserts like the chocolate mousse cakes below.


Thailand eats Part I: Open air

September 15th, 2013


This chicken, coated with a light, sweet barbecue sauce was delicious. I negotiated 20 baht, about .65 cents, for two pieces, at the Damnoen Saduak Floating Market. — Nadine Kam photos

The mobile food vendor has made a comeback in the West, but the Thais are experts, hawking everything from noodle soups to grilled meat to dessert on land and on dirty water.

I knew I wanted to eat the street food so it's recommended that those traveling to Thailand get immunized against hepatitis A. I also got tetanus and typhoid injections, but the hep A hurt the most and I was left with a big bruise! What we go through for a taste of authenticity.

What is also authentic is getting ripped off. I was warned to watch out for the taxi drivers, but you never know what's going to happen when you get into a cab. I caught a cab outside the royal palace, a good place to scoop up tourists. I was heading for the Jim Thompson house, and the cab driver seemed friendly enough. Then, the scam starts. First, he says he's going to make one stop for gas. So I goes, "Fine. Just one stop."

Then as we're moving along, he says he's going to take me to a jewelry gallery and if I look around, they'll give him a free liter of gas. "You just have to look 10 minutes," he said.

Sigh. "All right, but no more than that. I have to meet someone for dinner," I said.

Later on, he says it's not good enough to look for 10 minutes. I have to make it look good, 20 minutes before they'll give him gas. And if I buy, they'll fill his tank!

I actually did have to buy a gift for someone, but later he asked, hopefully, if I had spent $10,000 baht, about $350. "Forget it," I said.

Nevertheless, I booked him to take me to the Damnoen Saduak Floating Market the following day. And he cheated me again, taking me to the tourist entry area, where I had to pay $2,500 baht, about $80, to get on a boat to get to the market, instead of the walk-in entry. I actually did want to get on the water, and probably would have ended up paying around that anyway, but I just didn't like the way it was done. (It's basically the same cost for one person as a couple, because the boat operator's time cost is the same.)

They have the tourist thing down, snapping my photo on the boat so that a plate bearing my image was waiting for me on my return, about $7. I bought it because I didn't want a picture of me circulating around Thailand!

A lot of times the drivers will also turn off their meters. One did that when I went to the airport and I caught him midway through, so I asked him how much he would charge me. He said $600 baht, about $21. The real cost is about $400 baht, or $14, so I told him that's all I was paying. Arguing with taxi drivers became tiresome, so at the airport I converted all my baht to dollars. I didin't feel like going back to Thailand.


Two of these tourists ran their hands through the dirty water. Why they would do that, I don't know.


Market vendor of bananas and mangosteen. Sure, the market is touristy, but the boats also provide a service to the community,  making their way from home to home to hawk their fare. The women trade with each other, and as you can see below, socialize while eating their own cooking.


street cook

Fish, chicken and pork on the grill in Sukhumvit.


Waiting for the hungry in Sukhumvit.


The plastic to go bags at left contain sauce.

Meatballs and sausages being offered on the streets of Lumphini.


Fish and skewered, barbecued frog (they looked like toads) were offered by this Lumphini vendor.


This bag of cockles being sold in the Lumphini district was 35 baht, roughly USD$1.12.


There was construction and a lot of dust flying going on behind these Sukhumvit vendors.

Eating Bali Part II: The warung way

September 15th, 2013


Staffers grill chicken and ribs in the open air at Naughty Nuri's in Ubud, Bali. Nadine Kam photos

UBUD, BALI, INDONESIA — If you are meat-inclined in Bali, chances are you will be eating pork or chicken. Beef is too costly to raise, and even in non-resort areas you will pay Western prices of about $14 a plate for it, whereas a pork or chicken plate can be had for about $30,000 to $35,000 rupiah. Before you get scare, that's about $2.60 to $3. Yeah, I went over with about $2 million in rupiah, about $200.

The Balinese people are very entrepreneurial because they still live the kind of sensible village lifestyle in which every home had its specialty, and every family compound—typically with several cottages to house everyone in the family—has a shop, or warung, in front, to peddle its wares, whether food, clothing, jewelry, laundry service, baskets or sundries. You could just walk from neighbor to neighbor to pick up everything you need.

So, many of the restaurants are still in family compounds, such as Warung Babi Guling Ibu Oka is known for its pork, but you'd think it was chicken from all the clucking and crowing going on here, a result of another money-making family  enterprise, raising fighting cocks. ("Ibu" means "woman" or "matriarch" and "oka" is the first son.)

If Naughty Nuri's Warung seems more Westernized than most, it was started by New Yorker Brian Aldinger and his Javanese wife Isnuri Suryatmi, and  evolved along with the Australian tourist market to offer "Wicked Ribs" and  "Brutal Martinis." Aldinger died last September, but was a fixture at the Ubud restaurant, and chalkboard messages at the restaurant still read, "We love U Brian."

Nuri's  specializes in barbecue, with a delicious sweet sauce utilizing the regional palm sugar, which is less sweet and mellower than the cane sugar we use. I think it's great and wish it were used here.

In the U.S., we don't like to think of where our food comes from, but at Nuri's, the pig farm is still in the back of the original Nuri's and they go through about 300 pounds of pork a day.


In tribute to late owner Brian Aldinger.


These ribs are about $3 at Naughty Nuri's in Ubud, Bali.

nuri sign

Part of the menu at Naughty Nuri's.


Signs around Naughty Nuri's in Ubud look like they come from an old-fashioned 1950's American diner.


Chickens destined for someone's plate. (more…)

Smoke gets in your heart and opu

June 19th, 2013


Nadine Kam photos
One of the entries in the "Anything Goes" category of Fresh Catch's "Hogs Gone Wild" Up in Smoke cook-off. Crab-stuffed red and yellow bell peppers were wrapped with smoked bacon.

One of the food events I look forward to each year is Fresh Catch's "Up in Smoke" cook-off, with this year's 5th annual themed "Hogs Gone Wild" and taking place at Cycle City & JN Automotive Group, at 600 Puuloa Road and Nimitz Highway.

It's because those who don't live with—as I don't anymore—or know any hunters, don't have much access to the result of the hunt, the smoked meat that is the reward for a day's labor and uncertainty over whether one will be able find and track a worthwhile target.

The annual event is a labor of love hosted by Fresh Catch's Reno Henriques, and made possible by the participating teams, who work year 'round to perfect their smoked dishes for the annual competition.


Event host Reno Henriques, of Fresh Catch, left, invited judges' victor Lisa Dejournett of VRM Pit Crew, and People's Choice winners Shawn, second from left, and Curtis Bautista, representing Always Smok'n Sum'n, to the event's throwdown competition, which resulted in a grand prize win for Always Smok'n Sum'n.

In keeping with the hog theme, many a spectator pulled up on a Harley, and a few classic cars also made their way through the parking lot in a mini parade.

Of course the highlight of the day is the opportunity to taste the myriad assortment of smoked meat, that ranged from the top-billed pork, various seafood, Molokai axis deer, and most unusual for me, Capt. Smokey's Alaska black bear, which, coated in a teriyaki-style marinade, simply tasted like beef jerky! It was the work of Henriques' brother Dominic.

Fresh Catch Hawaii locations are at 3109 Waialae Ave. (808.735.POKE) and 45-1118 Kamehameha Highway in Kaneohe (808.235.POKE).


Alaska black bear jerky was one of the offerings, courtesy of the Capt. Smokey team, led by Dominic Henriques, brother of Fresh Catch's Reno Henriques.

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Dishes were judged on smoked taste, tenderness and appearance. Judges selection count as 75 percent of a contestant’s overall score. People’s Choice selection will count for 25 percent.

The grand prize victor, winning over both judges and the people's choice voters, was Alwayz Smok'n Sum'n, which placed in all five of the competition categories: pork, fish, chicken, beef and anything goes.

VRM Pit Crew, which came in 4th place last year in the smoked pork category, and 2nd in the smoked beef category, moved to the top of the heap in both contests this year. In the pork category, the crew traded places with Guava Smoked, who came in first last year. But don't cry for the Guava Smoked crew, which moved from second place last year to first position this year in both the smoked chicken and anything goes categories.


Here's one guy lucky to have avoided being a main course. Cesar, rescued as a young boar in the Waiahole-Waikane valley, is now a beloved 3-year-old pet who likes eating smoked pork and McDonald's french fries but rejects Jack in the Box fries, according to his owner. Cesar was the only living boar at the event. Others were splayed out on the back of trucks.

Alwayz Smok'n Sum'n, $1,000

1st place: VRM Pit Crew, $1,000 cash award
2nd place: Alwayz Smok'n Sum'n, $ 500
3rd place: Smokin' Shiggy, $100
4th place: Guava Smoked, $50
5th place: Smo'KING, $100 gift certificate
6th place: Team Hoku, $50 gift certificate
7th place: (tie) Simply Smoked ABCDE, and Pilau M/C Oahu, $25

1st place: Action Smokers, $250
2nd place: Guava Smoked, $100
3rd place: Smo'KING, $100 gift certificate
4th place: Diamond Head Market & Grill, $50
5th place: Alwayz Smok'n Sum'n, $ 50 gift certificate
6th place: Capt. Smokey, $25

1st place: Guava Smoked, $250
2nd place: VRM Pit Crew, $100
3rd place: (tie) Smokin' Shiggy, and Action Smokers, $100 gift certificate
5th place: Alwayz Smok'n Sum'n, $50
6th place: Team Hoku, $25

1st place: VRM Pit Crew, $250
2nd place: (tie) Capt. Smokey, and Prime Time Smoker, $100
4th place: Alwayz Smok'n Sum'n, $50
5th place: Smokin' Shiggy; $50 gift certificate

1st place: Guava smoked, $250
2nd place: Capt. Smokey, $100
3rd place: Alwayz Smok'n Sum'n, $100 gift certificate
4th place: Action Smokers, $50
5th place: VRM Pit Crew, $50 gift certificate
6th place: Prime Time Smoker, $25


Smoked pork offered to attendees.


Theme of the day, with a touch of the tropics.


One of the judge, 3660 on the Rise chef Russell Siu, shows some of the pork offerings awaiting judges' verdicts.


Smoked salmon was one of the entries in the fish category. Others offered salmon fillets and crisped salmon skin.


A combination of smoked lobster, scallops and fish were entered in the "Anything Goes" category. (more…)