Sometimes, there is a little confusion about exactly what Hawaiian food is. Basically, there are three categories: food that native Hawaiians have traditionally prepared; local food that developed from the ethnic mix unique to Hawaii; and Hawaiian Regional Cuisine, a gourmet fusion style of cooking by top chefs. I'll start this post with traditional Hawaiian food, and blog about the others in future posts.
Traditional Hawaiian food consists mostly of selection that have their roots in the Polynesian culture. Most of the time, we identify Hawaiian food with the feast known as the luau. Often, a luau will consist of some or all of the following:
Poi is taro - kalo in Hawaiian - that has been pounded into a paste and eaten as a staple, like rice. Some complain that it has no taste, but it has a delicate flavor. Poi is not ordinarily meant to be eaten by itself (unless it was your baby food, as it was for my wife Becky, and both of my daughters) but eaten with other savory foods. Some prefer poi that has fermented a few days, so that it is more sour. If you are new to poi, you may prefer fresh poi. If you are in the latter category, I would recommend Hanalei Poi, which is made by a special process that keeps the poi fresher much longer.
Kalua Pig, salted, smoked, and pulled pork that has been roasted in the underground oven known as an imu. It is sometimes sauteed with cabbage as a stretcher.
Laulau is pork, fish, or chicken that is combined with luau leaves (young taro leaves) and wrapped in banana leaves and steamed.
Squid or chicken luau is a stew-like dish made from simmering luau leaves with coconut milk and adding the squid or chicken to it. It kind of has the consistency of thin creamed spinach, and it doesn't look very appetizing, but it is absolutely delicious.
Poke is usually raw (or sometimes flash fried) fish that has been but into cubes and highly seasoned. Ahi tuna is most commonly used in poke, but au, or marlin, is also commonly used. Sometimes other ingredients are used, such as crab, tofu and even steak (all are terrific!). Limu, or seaweed, is a common ingredient, as is inamona, a condiment made from kukui nuts, which most people recognize as the black stone-like objects made into lei. Modern poke is often made with shoyu, onions, sesame oil, and sometimes tomatoes.
At a very traditional luau, you might see opihi, limpets, that are eaten raw. These are very precious delicacies, as they are dangerous to harvest. Harvesters must look for them among seaside rocks. Because they usually have to turn their backs to the surf, they risk being pounded into the rocks.
Pipikaula is Hawaiian style beef jerky, smoked and salted, but not quite as dry as the beef jerky you might find at a supermarket.
Haupia is a dessert made from coconut. You will find it served by itself in squares, or added to pies or cakes, such as the justifiably famous haupia custard pie from Deluxe Bakery in Kaneohe or the chocolate haupia pie from Ted's. Haupia cake is also great. I have to say that the best one I've ever had is actually from Ishigo Bakery in Gardena, California.
Chicken long rice is luau food, but I question if this made its way from Polynesia to Hawaii back in the day. The ingredients are chicken, broth, long rice (aka maifun, or rice stick noodles, which were invented in Asia), ginger, green onions, and salt. My guess is that Chinese cooking influenced Hawaiian homes, and this dish emerged.
Lomilomi salmon is another dish that I question as purely Hawaiian food. It is made from salt salmon, onions, tomatoes, and salt. I am guessing that salt salmon, a preserved fish, was one of the few seafood items that could be shipped to Hawaii safely, before air freight became more common.The salmon is squeezed and pressed to make smaller pieces, or in other words, massaged. The Hawaiian term for this is lomilomi, which is also why you would want to receive lomilomi if your back is sore (the massage, not the food).
Today, my family and I discovered Haili's Hawaiian Food, a dining truck in the parking lot next to Ward Warehouse and across from the Ward Entertainment Center. I learned that they had previously been at the Ward Farmer's Market but lost their lease. Good Hawaiian food at pretty good prices. Becky had a pulehu (Hawaiian style grilled) steak plate with a romaine and mesclun (mixed baby greens) salad for $7.50. I had a Hawaiian poke bowl for $5.50: a generous portion of ahi shoyu poke over rice with two pieces of Okinawan sweet potatoes. We'll go back again.
Aloha pumehana (warm love to you),
Tom
P. S. There is something very special about Hawaii and the work of the Holy Spirit. Just being here can't help but evoke something very powerful about the creative work of God. Take a moment to give thanks for this incredible place that is evidence that a great God exists and loves us very much!
Sunday, August 2, 2009
Saturday, August 1, 2009
Italian Cuisine, Part One
Our Thursday Night Bible Study group had Italian night as the dinner theme. Italian cuisine is simply one of the best in the world. If I had to pick just one cuisine to eat every day, I would probably choose between Italian and Chinese (maybe because of the Marco Polo link?). I've visited Italy twice, once several years ago for five weeks when my sister, brother-in-law, and niece lived there (my sister and brother-in-law are back living there now for a couple of years).
1. The main dish was pasta pesto. Pesto is a multi-purpose sauce usually made with sweet basil, parmesan cheese, garlic, pine nuts, salt, and extra virgin olive oil. It seems that many Italian food products have a special city or region which is considered the definitive place for them. Pesto originated in Genoa, Christopher Columbus's hometown. Parmesan cheese is, naturally, from Parma. The best kind is called Parmigiano-Reggiano. I have to admit that because of the price, my family usually uses Kraft brand parmesan cheese, but on special occasions, nothing beats a good Parmigiano-Reggiano.
Extra-virgin olive oil refers to oil that comes from the first pressing of olives in the production of the oil. It is the most flavorful. Believe it or not, Costco has very good extra virgin olive oil.
The pasta shape used Thursday night was farfalle. Called "bow-tie" pasta in America, the word actually means "butterflies," a prettier name. Italians have great names for pasta, such as spaghetti ("little strings"), the corkscrew shaped fusilli ("little spindles"), and linguini ("little tongues"). Perhaps the least appetizing name in English is vermicelli (little worms).
2. We had delicious bruschetta at dinner. A little Italian pronunciation lesson: in English, the "sch" combination is pronounced like "sh," as in "shell;" in Italian, it is pronounced "sk" as in "skate." So the delicious dish which often consists of toast rounds, tomatoes, cheese, is pronounced broo-sket-ta, and not broo-shet-ta. I know...way too nit-picky, but I have a thing about pronunciation, especially, for some reason, Italian pronunciation. Please forgive me.
3. We had a homemade balsamic dressing to go along with the salad. The bruschetta that night had a wonderful balsamic reduction. Balsamic vinegar is most famously from Modena. Like olive oil, there are several grades of Balsamic vinegar, and the best is somewhat to very expensive. Top quality balsamic vinegar has a wonderful, delicate taste that even goes well with many things, including avocados (a little bit poured in the "bowl" formed by the removal of the pit) and even strawberries.
4. The mention of balsamic vinegar with strawberries sparked a discussion about pairing fruit with other things. The Italians often pair prosciutto (ham) with melon. We then talked about how many in the United States salt their watermelon. This is common in the South, but I first learned this from a friend from Michigan. The salt somehow enhances the flavor of the watermelon. I haven't done it in awhile (I get plenty of salt in other food), but have enjoyed it when I have. Who else in America salts their watermelon?
5. In America, we usually think of Ragu as a brand name for spaghetti sauce. In Italy, ragu refers to just about any meat based sauce. Perhaps the most famous Italian version is the one from Bologna. In America, we are more familiar with the ragu from Naples.
6. There is often quite a bit of difference between Italian and Italian American cuisine and customs. For example, the seafood stew we know as cioppino originated in San Francisco (just like you won't find chop suey in China - it also originated in America). If you go to Italy, don't cut your spaghetti and don't ask for a spoon to twirl it. Those are both American traditions.
7. The best Italian restaurant in Kailua? I think there are four contenders: Zia's (which means "Auntie's"), Buonasera ("Good evening"), Assaggio's ("Taste"), and Baci ("Kisses"). I think each has its merits. I think Zia's is the most friendly to traditional American palates (although one of our members who lived in Italy for many years said that Zia's was the most authentically Italian restaurant in Kailua...I'm not as sure, but it is good...and you're most likely to see members of my church there). Assaggio's has the best ambiance, and is the best at using garlic (e.g., the Caesar salad and the "clam Scampi," which is the closest to an authentic spaghetti alle vongole that I've had in Hawaii); Baci uses fresh pasta and feels the most like an Italian trattoria (casual restaurant). Buonasera has interesting combinations of ingredients, and one person I've dined with called it "the best Italian food I've eaten in my entire life."
What do you all think?
Grace and aloha,
Tom
P. S. One of my favorite podcasts was about traveling to Italy. It was interesting that this podcaster (who never identified himself as a Christian) would frequently mention visiting churches as an important and natural part of touring Italy. I'm pretty sure he was recommending the churches strictly for their architectural and artistic qualities, but there is something truly powerful about the experience of these places that I hope - if you ever visit Italy - you will discover. My faith was definitely deepened during these visits. Perhaps the most powerful was the simplest. I don't even remember the church, because it was not really on the "must see" list in the guidebooks. It was in the midst of a very busy part of Rome, with cars, buses, motorcycles buzzing all around. I went into the church and then to the cloister in the middle of it. It was amazing. Even though the cloister was open air in the center, it was peacefully quiet. Somehow, the place was engineered so that the street noise could not be heard. All I could hear was the gentle trickle of the fountain at the very center of the cloister. It was a reminder that the peace that God offers takes an intentional effort to seek the quiet and spiritual.
It was also a reminder that the presence of God can be powerfully felt in unexpected places, even in a church.....
1. The main dish was pasta pesto. Pesto is a multi-purpose sauce usually made with sweet basil, parmesan cheese, garlic, pine nuts, salt, and extra virgin olive oil. It seems that many Italian food products have a special city or region which is considered the definitive place for them. Pesto originated in Genoa, Christopher Columbus's hometown. Parmesan cheese is, naturally, from Parma. The best kind is called Parmigiano-Reggiano. I have to admit that because of the price, my family usually uses Kraft brand parmesan cheese, but on special occasions, nothing beats a good Parmigiano-Reggiano.
Extra-virgin olive oil refers to oil that comes from the first pressing of olives in the production of the oil. It is the most flavorful. Believe it or not, Costco has very good extra virgin olive oil.
The pasta shape used Thursday night was farfalle. Called "bow-tie" pasta in America, the word actually means "butterflies," a prettier name. Italians have great names for pasta, such as spaghetti ("little strings"), the corkscrew shaped fusilli ("little spindles"), and linguini ("little tongues"). Perhaps the least appetizing name in English is vermicelli (little worms).
2. We had delicious bruschetta at dinner. A little Italian pronunciation lesson: in English, the "sch" combination is pronounced like "sh," as in "shell;" in Italian, it is pronounced "sk" as in "skate." So the delicious dish which often consists of toast rounds, tomatoes, cheese, is pronounced broo-sket-ta, and not broo-shet-ta. I know...way too nit-picky, but I have a thing about pronunciation, especially, for some reason, Italian pronunciation. Please forgive me.
3. We had a homemade balsamic dressing to go along with the salad. The bruschetta that night had a wonderful balsamic reduction. Balsamic vinegar is most famously from Modena. Like olive oil, there are several grades of Balsamic vinegar, and the best is somewhat to very expensive. Top quality balsamic vinegar has a wonderful, delicate taste that even goes well with many things, including avocados (a little bit poured in the "bowl" formed by the removal of the pit) and even strawberries.
4. The mention of balsamic vinegar with strawberries sparked a discussion about pairing fruit with other things. The Italians often pair prosciutto (ham) with melon. We then talked about how many in the United States salt their watermelon. This is common in the South, but I first learned this from a friend from Michigan. The salt somehow enhances the flavor of the watermelon. I haven't done it in awhile (I get plenty of salt in other food), but have enjoyed it when I have. Who else in America salts their watermelon?
5. In America, we usually think of Ragu as a brand name for spaghetti sauce. In Italy, ragu refers to just about any meat based sauce. Perhaps the most famous Italian version is the one from Bologna. In America, we are more familiar with the ragu from Naples.
6. There is often quite a bit of difference between Italian and Italian American cuisine and customs. For example, the seafood stew we know as cioppino originated in San Francisco (just like you won't find chop suey in China - it also originated in America). If you go to Italy, don't cut your spaghetti and don't ask for a spoon to twirl it. Those are both American traditions.
7. The best Italian restaurant in Kailua? I think there are four contenders: Zia's (which means "Auntie's"), Buonasera ("Good evening"), Assaggio's ("Taste"), and Baci ("Kisses"). I think each has its merits. I think Zia's is the most friendly to traditional American palates (although one of our members who lived in Italy for many years said that Zia's was the most authentically Italian restaurant in Kailua...I'm not as sure, but it is good...and you're most likely to see members of my church there). Assaggio's has the best ambiance, and is the best at using garlic (e.g., the Caesar salad and the "clam Scampi," which is the closest to an authentic spaghetti alle vongole that I've had in Hawaii); Baci uses fresh pasta and feels the most like an Italian trattoria (casual restaurant). Buonasera has interesting combinations of ingredients, and one person I've dined with called it "the best Italian food I've eaten in my entire life."
What do you all think?
Grace and aloha,
Tom
P. S. One of my favorite podcasts was about traveling to Italy. It was interesting that this podcaster (who never identified himself as a Christian) would frequently mention visiting churches as an important and natural part of touring Italy. I'm pretty sure he was recommending the churches strictly for their architectural and artistic qualities, but there is something truly powerful about the experience of these places that I hope - if you ever visit Italy - you will discover. My faith was definitely deepened during these visits. Perhaps the most powerful was the simplest. I don't even remember the church, because it was not really on the "must see" list in the guidebooks. It was in the midst of a very busy part of Rome, with cars, buses, motorcycles buzzing all around. I went into the church and then to the cloister in the middle of it. It was amazing. Even though the cloister was open air in the center, it was peacefully quiet. Somehow, the place was engineered so that the street noise could not be heard. All I could hear was the gentle trickle of the fountain at the very center of the cloister. It was a reminder that the peace that God offers takes an intentional effort to seek the quiet and spiritual.
It was also a reminder that the presence of God can be powerfully felt in unexpected places, even in a church.....
Thursday, July 23, 2009
Southern Cuisine Explained, Part 1
Last night, at our church's "Seekers" dinner/fellowship group, the theme was New Orleans/Cajun cooking. It ended up being a bit more generally Southern. A lot of questions came up about Southern cooking such as grits, Frogmore Stew, etc. I'm not from the South (unless you count Hawaii as the southernmost state in the Union), but I have spent a fair amount of time there and I have many friends there. Most influential is the Styers family of Winston-Salem, North Carolina. I spent a week with them during my seminary years and gained 10 pounds in six days eating unbelievably delicious Southern cooking. It was there that I first learned to love chicken and dumplings, fried okra, real fried chicken, and coconut cream pie. So I'm not an authority, but I do love Southern cooking a lot, and here's a little primer on some basics:
1. What are grits? Grits is a corn based side dish that is often served at breakfast, but is also served anytime. The most traditional version is hominy grits, corn that has been soaked in a lye (or other alkaline) solution that removes the hulls, and is stone ground. It is then simmered to reach a porridge-like consistency. Cream of Wheat is a consumer product that looks the most like grits (but isn't the same). As I said, you often hear of grits served at breakfast (remember My Cousin Vinny, where grits were an important part of the defense strategy), but one of the most delicious dishes imaginable is Shrimp and Grits, which I first tasted at the famous Crook's Corner restaurant in Chapel Hill, North Carolina. Bobby Flay also lost a Shrimp and Grits Throwdown in a recent episode.
Here in Hawaii, you can get grits at Denny's in the Windward City Shopping Center.
2. Sweet Potato Pie versus Pumpkin Pie. At the dinner last night, many people mistook a sweet potato pie for pumpkin. Definite differences! I suspect that for Southerners, pumpkin pie is Yankee food, and sweet potato pie is superior. I happen to like both, and it's kind of like comparing apples with pears. They are kind of similar, but definitely different, and usually you are going to prefer one over the other. Or maybe it's just regional/seasonal. With Southern food, I couldn't imagine anything other than a sweet potato pie; but for Thanksgiving, pumpkin.
3. Frogmore Stew. This was served last night as well. No, it doesn't have any frogs in it. I learned that the name comes from the place it originated in South Carolina. It is technically a boil, a soup-like broth with crab boil, Old Bay Seasoning, new potatoes, corn on the cob, shrimp, and smoked sausage. It's terrific - I especially found the combination of the Old Bay based broth with the sweetness of the corn to be wonderful.
4. Louisiana Hotlinks. For many years, I thought Louisiana hotlinks were from Louisiana. Nobody from Louisiana that I've ever met understood what I was talking about. I have received the exact same reaction: confused silence, then the question, "Do you mean Boudin (a brand name) sausage?" No, I replied, I meant something called Louisiana hotlinks. Each person from Louisiana would shake their heads and said there was no such thing. But everyone I knew in Los Angeles knew exactly what I was talking about. Well, a couple of years ago, I saw some at Costco. I looked carefully at the package and learned that it was called Louisiana (Brand) Hotlinks...made in California. Okay, so they aren't authentically Louisiana, but these plump, spicy sausages are my pick over a hot dog or even a Polish dog any day.
5. Country Ham versus City Ham. Okay, we didn't have ham last night, but when I think of the South, especially Virginia, I always think of country ham. It is a salty, flavorful bit of heaven, and served on a biscuit with a slice of bursting ripe tomato, it is one of the world's great delicacies. Smithfield hams must be made from one of the four approved manufacturers around Smithfield. Originally required to be made from peanut fed hogs (as compared to the also superb Italian ham called prosciutto di Parma, which is traditionally made from chestnut fed hogs), country hams are prepared painstakingly and for a period of several months.
City hams, which are what we get most often here in Hawaii, are produced by a far quicker process (days instead of months). The flavor is milder, is usually prepared to be much sweeter, but for me, is generally an inferior product.
The knock on country ham is that it is too salty (this shouldn't be a problem for people from Hawaii, should it?), but my good friend from Virginia says that if you soak the ham in water a couple of times for several hours, up to a couple of days, it will lower the salt content to a palatble level without losing the great flavor. Real country ham is just fabulous. Smithfield hams are the best, but for a milder, less salty ham, consider Williamsburg country ham, originally from another town in Virgina.
As long as we're talking about pork...here's a good one from the internet: if you get an email warning you not to eat tinned pork because of swine flu threats, ignore it. It is....
ready?
SPAM
I welcome your comments.
Grace and aloha,
Tom
P. S. As long as we're talking about the South: former president Jimmy Carter of Georgia has reiterated his break with the Southern Baptist Convention after nearly a lifetime of membership. His dissatisfaction with the Southern Baptist leadership's denial of women to be ordained and the insistence that wives be submissive to their husbands and what Carter believed to be major (and unbiblical) changes to Southern Baptist policies led to the break. Take a look at these links: http://www.npr.org/templates/story/story.php?storyId=4984885 (this is a breakdown of his initial dissatisfaction in 2005), and http://www.guardian.co.uk/commentisfree/2009/jul/12/jimmy-carter-womens-rights-equality (his most recent statement). I applaud Mr. Carter for being an alternative (and correct) voice to speak out against using the Good News of Jesus Christ to exercise control and subjugation of people. The Gospel I know is about the grace (unconditional love) and servanthood model of Jesus Christ.
1. What are grits? Grits is a corn based side dish that is often served at breakfast, but is also served anytime. The most traditional version is hominy grits, corn that has been soaked in a lye (or other alkaline) solution that removes the hulls, and is stone ground. It is then simmered to reach a porridge-like consistency. Cream of Wheat is a consumer product that looks the most like grits (but isn't the same). As I said, you often hear of grits served at breakfast (remember My Cousin Vinny, where grits were an important part of the defense strategy), but one of the most delicious dishes imaginable is Shrimp and Grits, which I first tasted at the famous Crook's Corner restaurant in Chapel Hill, North Carolina. Bobby Flay also lost a Shrimp and Grits Throwdown in a recent episode.
Here in Hawaii, you can get grits at Denny's in the Windward City Shopping Center.
2. Sweet Potato Pie versus Pumpkin Pie. At the dinner last night, many people mistook a sweet potato pie for pumpkin. Definite differences! I suspect that for Southerners, pumpkin pie is Yankee food, and sweet potato pie is superior. I happen to like both, and it's kind of like comparing apples with pears. They are kind of similar, but definitely different, and usually you are going to prefer one over the other. Or maybe it's just regional/seasonal. With Southern food, I couldn't imagine anything other than a sweet potato pie; but for Thanksgiving, pumpkin.
3. Frogmore Stew. This was served last night as well. No, it doesn't have any frogs in it. I learned that the name comes from the place it originated in South Carolina. It is technically a boil, a soup-like broth with crab boil, Old Bay Seasoning, new potatoes, corn on the cob, shrimp, and smoked sausage. It's terrific - I especially found the combination of the Old Bay based broth with the sweetness of the corn to be wonderful.
4. Louisiana Hotlinks. For many years, I thought Louisiana hotlinks were from Louisiana. Nobody from Louisiana that I've ever met understood what I was talking about. I have received the exact same reaction: confused silence, then the question, "Do you mean Boudin (a brand name) sausage?" No, I replied, I meant something called Louisiana hotlinks. Each person from Louisiana would shake their heads and said there was no such thing. But everyone I knew in Los Angeles knew exactly what I was talking about. Well, a couple of years ago, I saw some at Costco. I looked carefully at the package and learned that it was called Louisiana (Brand) Hotlinks...made in California. Okay, so they aren't authentically Louisiana, but these plump, spicy sausages are my pick over a hot dog or even a Polish dog any day.
5. Country Ham versus City Ham. Okay, we didn't have ham last night, but when I think of the South, especially Virginia, I always think of country ham. It is a salty, flavorful bit of heaven, and served on a biscuit with a slice of bursting ripe tomato, it is one of the world's great delicacies. Smithfield hams must be made from one of the four approved manufacturers around Smithfield. Originally required to be made from peanut fed hogs (as compared to the also superb Italian ham called prosciutto di Parma, which is traditionally made from chestnut fed hogs), country hams are prepared painstakingly and for a period of several months.
City hams, which are what we get most often here in Hawaii, are produced by a far quicker process (days instead of months). The flavor is milder, is usually prepared to be much sweeter, but for me, is generally an inferior product.
The knock on country ham is that it is too salty (this shouldn't be a problem for people from Hawaii, should it?), but my good friend from Virginia says that if you soak the ham in water a couple of times for several hours, up to a couple of days, it will lower the salt content to a palatble level without losing the great flavor. Real country ham is just fabulous. Smithfield hams are the best, but for a milder, less salty ham, consider Williamsburg country ham, originally from another town in Virgina.
As long as we're talking about pork...here's a good one from the internet: if you get an email warning you not to eat tinned pork because of swine flu threats, ignore it. It is....
ready?
SPAM
I welcome your comments.
Grace and aloha,
Tom
P. S. As long as we're talking about the South: former president Jimmy Carter of Georgia has reiterated his break with the Southern Baptist Convention after nearly a lifetime of membership. His dissatisfaction with the Southern Baptist leadership's denial of women to be ordained and the insistence that wives be submissive to their husbands and what Carter believed to be major (and unbiblical) changes to Southern Baptist policies led to the break. Take a look at these links: http://www.npr.org/templates/story/story.php?storyId=4984885 (this is a breakdown of his initial dissatisfaction in 2005), and http://www.guardian.co.uk/commentisfree/2009/jul/12/jimmy-carter-womens-rights-equality (his most recent statement). I applaud Mr. Carter for being an alternative (and correct) voice to speak out against using the Good News of Jesus Christ to exercise control and subjugation of people. The Gospel I know is about the grace (unconditional love) and servanthood model of Jesus Christ.
Friday, July 17, 2009
Best Chinese Food on the Windward Side?
I was asked this morning which restaurant had the best Chinese food on the Windward side of Oahu, in Hawaii. I have an incomplete opinion, as I have pretty much settled on two restaurants as having the best. I invite others to respond with their opinions. For example, many people think that Kin Wah restaurant in Kaneohe is the best, but I haven't been there for a long time, so I can't give an informed opinion.
Anyway, I think for everyday Chinese food, my favorite is the New Mui Kwai Chop Suey Restaurant in Kailua: 132 Oneawa St, Kailua, (808) 262-7800 (next to Checker Auto Parts and near the Jack-in-the-Box). The prices are reasonable, and the food is very good. Try the shrimp with crispy garlic (it's not on the menu, but it is on the additional menu items page underneath the glass table tops), anything with black bean sauce, the beef sin choy (sliced beef with a kind of Chinese vegetable prepared in a sour/sweet sauce, vaguely reminiscent of bread pickles, but better), crispy gau gee (long dumplings, deep fried), and the Singapore style noodles (rice noodles in a somewhat spicy, curry based preparation). Note: I am only referring to the Kailua location, as I have not tried the other locations of this small chain.
For a special occasion, Pah Ke's Restaurant in Kaneohe is the place: 46-018 Kamehameha Hwy, Kaneohe, (808) 235-4505. There are really two types of food prepared there: standard Chinese fare and creative, contemporary takes on Chinese food. The thing to focus on is the page that says Hawaiian-Chinese specialties, such as the scallops with deep fried spinach, the asparagus beef, and other great choices. A great off of the menu item is the Chinese "Nachos," which is a bed of seasoned mashed potatoes with deep fried wonton skins, sweet potato chips, etc., and surrounded by triangles of deep fried wonton skins topped with a little guacamole, Chinese roast duck, hoisin sauce, and scallions (you usually have to order these in advance).
The best thing to do is to is to speak to Raymond - the very personable owner - in advance and order a special menu or special dishes. Every time I have done so, it has been fabulous. My niece had her wedding rehearsal dinner there and we got an amazing banquet, with some of the dishes I mentioned above plus others. I will never forget the whole fish served two ways. Even though the wedding reception was at the Halekulani Hotel, and the meal was impeccable, my family members still rave that the Pah Ke's dinner was the most memorable and still ranks among the best meals they have ever had.
Also, don't skip dessert. Raymond was once the pastry chef at the Halekulani and his desserts are truly outstanding. For example, the soy milk custard sounds unappetizing and aimed for the health conscious (which anytime I see health conscious menu items, I usually interpret it as insipid and bland). In Raymond's hands, it is opulent, and absolutely delicious - not to mention vegan, too! But all of his desserts are good (you won't believe what he does with chocolate).
One final note: neither restaurant is very fancy looking, but the food is great, and that's the most important thing.
Grace and aloha,
Tom
P. S. In Acts 2, the writer (Luke) specifies that the early church people focused on four things: Apostles' teaching, prayers, fellowship, and the breaking of bread. To me, that means that eating food with others is spiritual! I definitely agree. After all, the word "companion" means "the one I eat bread with." Or in the case of this post, the one I eat great Chinese food with. I definitely have grown closer to everyone I've eaten with at these restaurants. And after a great dinner in places like this, I just thank God for delicious food - it is unquestionably evidence of God's love for us!
Anyway, I think for everyday Chinese food, my favorite is the New Mui Kwai Chop Suey Restaurant in Kailua: 132 Oneawa St, Kailua, (808) 262-7800 (next to Checker Auto Parts and near the Jack-in-the-Box). The prices are reasonable, and the food is very good. Try the shrimp with crispy garlic (it's not on the menu, but it is on the additional menu items page underneath the glass table tops), anything with black bean sauce, the beef sin choy (sliced beef with a kind of Chinese vegetable prepared in a sour/sweet sauce, vaguely reminiscent of bread pickles, but better), crispy gau gee (long dumplings, deep fried), and the Singapore style noodles (rice noodles in a somewhat spicy, curry based preparation). Note: I am only referring to the Kailua location, as I have not tried the other locations of this small chain.
For a special occasion, Pah Ke's Restaurant in Kaneohe is the place: 46-018 Kamehameha Hwy, Kaneohe, (808) 235-4505. There are really two types of food prepared there: standard Chinese fare and creative, contemporary takes on Chinese food. The thing to focus on is the page that says Hawaiian-Chinese specialties, such as the scallops with deep fried spinach, the asparagus beef, and other great choices. A great off of the menu item is the Chinese "Nachos," which is a bed of seasoned mashed potatoes with deep fried wonton skins, sweet potato chips, etc., and surrounded by triangles of deep fried wonton skins topped with a little guacamole, Chinese roast duck, hoisin sauce, and scallions (you usually have to order these in advance).
The best thing to do is to is to speak to Raymond - the very personable owner - in advance and order a special menu or special dishes. Every time I have done so, it has been fabulous. My niece had her wedding rehearsal dinner there and we got an amazing banquet, with some of the dishes I mentioned above plus others. I will never forget the whole fish served two ways. Even though the wedding reception was at the Halekulani Hotel, and the meal was impeccable, my family members still rave that the Pah Ke's dinner was the most memorable and still ranks among the best meals they have ever had.
Also, don't skip dessert. Raymond was once the pastry chef at the Halekulani and his desserts are truly outstanding. For example, the soy milk custard sounds unappetizing and aimed for the health conscious (which anytime I see health conscious menu items, I usually interpret it as insipid and bland). In Raymond's hands, it is opulent, and absolutely delicious - not to mention vegan, too! But all of his desserts are good (you won't believe what he does with chocolate).
One final note: neither restaurant is very fancy looking, but the food is great, and that's the most important thing.
Grace and aloha,
Tom
P. S. In Acts 2, the writer (Luke) specifies that the early church people focused on four things: Apostles' teaching, prayers, fellowship, and the breaking of bread. To me, that means that eating food with others is spiritual! I definitely agree. After all, the word "companion" means "the one I eat bread with." Or in the case of this post, the one I eat great Chinese food with. I definitely have grown closer to everyone I've eaten with at these restaurants. And after a great dinner in places like this, I just thank God for delicious food - it is unquestionably evidence of God's love for us!
Thursday, July 16, 2009
The Jaccard
As I promised, the new approach to this blog will sometimes not resemble a church blog at all (which is part of the idea). It will often focus on my love of food, which I share with most people in the world. This post is an example of that.
Our Wednesday evening church group called the Seekers has kind of morphed (for the summer, at least) into a fellowship/dinner group. I volunteered to bring grilled steak this week.
One of the challenges in feeding a large No. of people (15+) is that steak is pretty expensive. Buying expensive cuts of meat like New York strip, Ribeye, etc., is not possible. But serving tougher cuts of meat is not acceptable.
Happily, I've been using - for some time now - something called a Jaccard meat tenderizer. It is basically a spring loaded device which has 15 thin blades. You stab the meat with the Jaccard all over. The idea is to break up the connective tissue, which makes the meat very tender.
I bought both top sirloin (the cheapest cut in this case) and some tri-tip steak. Both were very tender using the Jaccard. I grilled them using a Weber grill and charcoal (more on grilling in a future post). It ended up costing 1/3 to 1/2 less than more expensive cuts.
Those who live on the island of Oahu should be able to find one at the Compleat Kitchen. You can also find it online at Amazon.com. One of the church people (who always looks for a better deal), saw it cheaper on EBay. I have the 15 blade one with a black handle. There is a 45 blade version (with three rows of blades) which is more expensive, but might be worth it, as you triple the "Jaccarding" with the same effort as the 15 blade version.
Happy "Jaccarding"!
Grace and aloha,
Tom
P. S. In honor of a post dedicated to meat, I share a poem by George Herbert, which is an invitation to sit at the table of God (portrayed by Herbert as love). The person invited keeps giving excuses, not feeling worthy enough to come to the table. One thing about God: we are always invited and are always loved.
"Love Bade Me Welcome" by George Herbert
Guilty of dust and sin.
But quick-ey'd Love, observing me grow slack
From my first entrance in,
Drew nearer to me, sweetly questioning
If I lack'd anything.
"A guest," I answer'd, "worthy to be here";
Love said, "You shall be he."
"I, the unkind, the ungrateful? ah my dear,
I cannot look on thee."
Love took my hand and smiling did reply,
"Who made the eyes but I?"
"Truth, Lord, but I have marr'd them; let my shame
Go where it doth deserve."
"And know you not," says Love, "who bore the blame?"
"My dear, then I will serve."
"You must sit down," says Love, "and taste my meat."
So I did sit and eat.
A New Blog Approach
Needless to say, it's been a long time since my last blog post. I've decided to take a different approach to the blog and talk about a number of subjects...as Rob Bell, one of the most popular Christian preachers says (among others): everything is spiritual. So this blog will focus on different things, sometimes with a more specific spiritual reference, and sometimes much less so.
The new title of the blog reflects my new approach. Those who know me are well aware of how much I love food. So a lot of times, I will talk about food that I've actually eaten.
But I will also talk about things that are just food for thought: trivial things, how-to ideas, commentary, etc. Hopefully, I will tie it all up with something that leads us just a little bit closer to the divine.
Anyway...glad to be back blogging.
Grace and aloha,
Tom
The new title of the blog reflects my new approach. Those who know me are well aware of how much I love food. So a lot of times, I will talk about food that I've actually eaten.
But I will also talk about things that are just food for thought: trivial things, how-to ideas, commentary, etc. Hopefully, I will tie it all up with something that leads us just a little bit closer to the divine.
Anyway...glad to be back blogging.
Grace and aloha,
Tom
Saturday, November 1, 2008
All Saints Day
So...did you have a good Hallowe'en? Did you know that the ghoulishly identified celebration actually has a Christian connection in some ways? The name itself is a shortening of the term "All Hallows Even," which would translate to "All Saints Evening." Take out the "all" and the "v", and you have the name we have today: "Hallowe'en" (That's why the apostrophe is there: because of the missing "v").
November 1 is All Saints Day. In the Catholic Church, there are days set aside for those in Christian history who have been chosen to be saints, or specially venerated people. Probably the best known would be St. Patrick, whose day is March 17.
Since there are only 365 days in the year, there would eventually come a time when the saints would outnumber the days. So November 1 was set aside as a day when all of the saints, including more minor and future saints, would be recognized.
In the Bible, the terms saints was used more to refer to Christians in general. That's how Kailua United Methodist Church uses the term. The Sunday which falls on or just after November 1 is called "All Saints Sunday," and we kind of use it as the Christian Memorial Day. We will have some special worship elements, including a slide show of those who have died since the last All Saints Day, or for those whose loved ones were not included in a previous year.
We will conclude with Holy Communion. A part of the celebration of this sacrament (a sacred sign of God's unconditional love; in the United Methodist Church, the two sacraments are baptism and communion) of the church is the recognition of the "communion of the saints." It is a belief that though death may part us with our loved ones, the eternal hope is that one day we will be reunited.
It's a comforting thought, and one of the big reasons I remain a Christian: the hope not only for eternal life for me, but the far more exciting prospect of being reunited with those whom I love, and to finally meet in person, God my Creator and God my savior in Jesus Christ.
November 1 is All Saints Day. In the Catholic Church, there are days set aside for those in Christian history who have been chosen to be saints, or specially venerated people. Probably the best known would be St. Patrick, whose day is March 17.
Since there are only 365 days in the year, there would eventually come a time when the saints would outnumber the days. So November 1 was set aside as a day when all of the saints, including more minor and future saints, would be recognized.
In the Bible, the terms saints was used more to refer to Christians in general. That's how Kailua United Methodist Church uses the term. The Sunday which falls on or just after November 1 is called "All Saints Sunday," and we kind of use it as the Christian Memorial Day. We will have some special worship elements, including a slide show of those who have died since the last All Saints Day, or for those whose loved ones were not included in a previous year.
We will conclude with Holy Communion. A part of the celebration of this sacrament (a sacred sign of God's unconditional love; in the United Methodist Church, the two sacraments are baptism and communion) of the church is the recognition of the "communion of the saints." It is a belief that though death may part us with our loved ones, the eternal hope is that one day we will be reunited.
It's a comforting thought, and one of the big reasons I remain a Christian: the hope not only for eternal life for me, but the far more exciting prospect of being reunited with those whom I love, and to finally meet in person, God my Creator and God my savior in Jesus Christ.
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