Category Archives: Recipe

17Jan / 2025

Mixed Plate Friday

Chan and I went over to a friend’s house for mochi making before the New Year. This is the first time I’ve ever been to one and wow…they have a freaking system for it! More like 4 systems, look at those mochi makers! They make a whole bunch to share with friends and family. I was a part of the assembly line to shape the mochi. They even bought a new contraption this year that also cuts the mochi down to size! What an efficient process!

Mini Garden Express Roast Duck & Chicken on Rice | $15.50

I haven’t been to Mini Garden Express in such a long time. We used to go to Ranch 99 all the time because they just had so much options for meals. Do we really need another Home Depot so close to the one in Iwilei? I don’t think so. Or could Home Depot have considered my feelings and kept the food court at the bottom and just built on top of it (lol)? Anyway, came here the other weekend to grab dinner. My god, the prices. I mean if I think about it objectively now, I guess this is actually a good price. You’re getting roast duck and shoyu chicken and roast duck is not cheap nowadays. They don’t make the best roast duck but it’s good enough. I used to get it with fried rice but I didn’t want to pay the additional $3, I’m broke right now okay? LOL.

Prime Rib

Christmas calls for a prime rib. Prime rib is so crazy expensive, I think this hunk of meat which wasn’t even that big cost me upwards of $83. It gets gobbled down so fast that I wish I just baked a chuck roast hahaha nah nah. Gotta do it up at least once a year. The cooking method is perfect as always – and because I was tired and lazy, I didn’t even do the slits with garlic inside and it still turned out good. Now I can be even lazier.

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15Jan / 2025

Recipe: Japanese Miso Chicken and Broccoli Stir Fry

I try my best to meal prep every weekend so that I have lunch for the week. It’s not always easy but hopefully it keeps me eating a little healthier and helps me save money. I follow Haruma Recipe on YouTube and have made a few of his recipes, he makes some really good dishes – just simple Japanese dishes. This one couldn’t be simpler, I had to try it! It doesn’t even ask for minced garlic, no real chopping needed. I don’t know about you folks, but I have always bought fresh garlic and peel and mince it myself. I would never use the “jarlic” but I am seriously considering buying the pre-peeled garlic and one of those garlic crushers – I think it would make me a much happier person lol. I’ll keep you folks posted.

Junkest part is cutting up raw chicken breast and seasoning it, I don’t love handling raw chicken. He is genius, he cuts up a milk carton, cleans it and lays it flat on his cutting board to cut up the chicken. You gotta watch his video, I’ll link it below.

A simple miso sauce, broccoli and chicken breast and you’ve got a dish! So easy. I taste tested it, not bad! Nothing crazy delicious or fancy, just a good simple dish you know?

Taste of Japan: Umami-Packed Miso Chicken and Broccoli Stir-fry Recipe


[Ingredients / 1-2 servings]

  • 250-300g Broccoli
  • 300g Chicken breast

[Seasoning / Miso sauce]
・25g Miso
・10g Soy sauce
・18g Cooking Sake
・12g Sugar

[Toppings etc.]
・Black pepper

Recipe Source: [Haruma Recipe]Japanese Food Recipes in English

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14Oct / 2024

Recipe: Spicy Nametake Tofu

Not much of a recipe today folks. Went to a potluck and someone brought a dish similar to this and I loved it so much. The recipe was of course…oh just throw these things together (lol). So I had to just guess at what to throw on. I just got a block of soft tofu, a bottle of the nametake (seasoned mushroom) which I mixed with some crunch garlic chili oil. Oh brah, I can just eat this whole block of tofu in one sitting.

Look at how pretty! I usually buy the tofu from Sam’s or Costco so you know it doesn’t look like this. I bought this one from a grocery store, forgot the brand but if you want this one, just look at the bottom of the tofu package for this design and you will get this!

Yum yum yum.

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30Sep / 2024

Recipe: Kona Inn Banana Bread

Hi everyone! So sorry for the unannounced break. This is peak busy season for me at work so it’s just been super hard. I also haven’t been eating out with good food lately so even moreso I don’t have much to post. Might be more mixed plate posts than not. I hope you folks are all doing well! I’m actually heading to Korea at the end of October and while that sounds like I have a lot of time, I really don’t (lol). Time has been flying by and October is in DAYS.

Before I get into the recipe, I can announce that KCC 220 Grille is currently back in service! Go support the culinary students and get some onolicious wallet-friendly food! Here is the link: https://sites.google.com/hawaii.edu/culinaryartsprogram-kapcc/220-grille?authuser=0.

Anyway, quick recipe post. Someone posted this recipe on Facebook – it was definitely a picture of an old school recipe book. Everyone was raving about it so I just had to make it.

Doesn’t look super good ah? Like…looks dry almost. I was not convinced. Not until I tried it. Oh my gosh, this bread is so nice and banana-y and super moist, dense but not too dense you know? This is how I found the pan at work…

Insane that people don’t throw things into a rubbish can that is like 2 feet away. I don’t know what to tell you! But safe to say it was a winner. I actually shared 3 loaves with the office and all three were gone in an INSTANT. Here’s the recipe!

Kona Inn Banana Bread

Original Recipe

Ingredients:
1 C butter
2 C sugar
6 or 7 ripe bananas, mashed
4 eggs, well beaten
2 ½ C all-purpose flour, sifted
1 t salt
2 t baking soda

Directions:
Cream butter and sugar thoroughly; add bananas and eggs. Sift dry ingredients; blend into creamed mixture. DO NOT overmix. Pour into two greased 9 x 5 inch loaf pans. Bake in a preheated 350 degree oven for 45 to 50 minutes.

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28Aug / 2024

Recipe: 7 Layer Dip

Yummmm, who doesn’t love a 7 layer dip? Too bad you can’t find 7 layer dip in stores too often. Or it’s only like 5 layers. It’s best homemade and boy…before I made it, I didn’t realize how pricey this can get.

1. Bean Layer (heated up a can of refried beans in the microwave)

    2. Guacamole (bought a big container from the store, too lazy to make my own!)

    3. Big tub of sour cream (I used 14 oz) mixed with one taco seasoning packet, genius!

    4. Salsa! (technically an extra layer so I made an 8 layer dip!)

    5. Green Onions

    6. Shredded Cheese, recipes call for Mexican Blend, I used a bag of Sharp Cheddar and think it worked great.

    7. Chopped Tomatoes (I only needed to chop one tomato up, also deseeded the tomato)

    8. Chopped Olives

    Some of these “layers” are a bit borderline to me. Sprinkling on the tomatoes and olives did not feel like layers but I’ll take it! Actually a very easy dish to make, I like to make it the night before so it can set in the fridge. Serve it up with some tortilla chips! I made two big batches, one for the bros and Chan and one for an office potluck. Was winnahs!

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    16Aug / 2024

    Mixed Plate Friday

    Sushi Robot Breakfast Bento | $4.77

    When Sushi Robot first closed down, I was sad! They were a great place to swing by to grab food after my early morning Don Q run for work. Well, they reopened in the mini food court on the side and I was elated! They are open early and serve up super cheap foods.

    Richie’s Drive Inn Mini Mushroom Chicken | $10.14

    Oh man, to watch Richie’s go down like this is sad. I know they changed ownership recently but I still wanted to give them a chance. My laziness loves that they have a drive thru option even though it’s a hot mess system lol. I decided to give their mushroom chicken a try this day. It’s basically their chicken katsu smothered with mushroom gravy. Was salty and not good. And their mac salad? OH THE BIGGEST HEARTBREAK. They used to have one of the best mac salads around, now they add big chunks of potato and olives? It’s so odd. Did not taste good. Their chili dog plate still seems to be good so I will probably just get my bro that from here on out since that’s his favorite.

    Somen Cone Sushi

    What is the official name for this dish? I made this for a get-together last week. Was a hit! Family loved it, office loved and the friends loved it! I’ve seen variation of this dish but I made it a little different. It has taegu, ocean salad, imitation crab, cucumbers, tropics dressing, etc. And you can’t forget the fresh sprig of cilatnro on top. What a pain to make, it’s easy to cook up but stuffing over 40 of these? It took like over an hour, my back hurt. Anyways, delicious!

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    17Jul / 2024

    Recipe: Thit Kho (Vietnamese Braised Pork Belly with Eggs)

    I’ve seen Thit Kho up and down social media and usually from Vietnamese folks who were raised eating this so they were I guess tired of being served it? Excuse me! This dish looked delicious to me and I don’t think I’ve seen it on menus here so I knew I had to try to make it myself. The stars aligned for me one day, I saw quail eggs at Costco and got myself the skinless pork belly, game on!

    Woohoo! So many eggs…

    My first time cooking quail eggs…tried to cook it the least time possible because I knew I would have to cook it additionally in the dish too. No one wants the grey ring of death. I also had to peel all 36 of these mini eggs, heh.

    Slice up the pork belly and boil it for a few minutes, helps to “clean” the pork belly!

    What is this you ask? It’s a heaping amount of sugar with oil. I had to heat this up over low heat to get it browned up but not burnt, you know? Caramel!

    I had to move fast! Once it got browned up, I added the pork belly. Look at the nice color!

    Yum, the aromatics. Garlic. Shallots. Thai Chilis. No can go wrong. I should use more shallots in my cooking.

    Smelled so good…

    Add the eggs in and then let it simmer a bit. Make sure you mix it around good so the eggs get coated in the wonderful caramel sauce too. I didn’t add too much shoyu and salt to this because it asks for so much fish sauce! Recipes ask for coconut soda but I don’t have access to that so I just used coconut water. The dish was super good. I actually followed three different recipes to make this dish so I’ll just link them below!

    Recipe inspirations:
    Wok & Kin
    Cooking Therapy
    Simply Recipes

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    08Jul / 2024

    Recipe: Spam Musubi Rice Krispies Treat

    You read that title right. Spam Musubi Rice Krispies Treat. What a genius idea! Mixing the saltiness of the spam with the sweetness of the marshmallows? It worked perfectly. And I’m not one that usually likes to mix sweet with savory. Decided to make this on a whim and shared it with the office. They ate it up! Although, I do wonder how long this lasts on the counter due to the spam. I guess I would just throw it in the fridge if there is any left after a day. I almost marinated the spam in a teriyaki sauce since that’s what I do for real spam musubis but decided against it which was a good thing. I think that would have made the spam sweeter which would work against this dish.

    Fried up half a can of spam, diced up small! I fried them up until they were nice and crispy.

    Half a stick of BUTTAH. No, I didn’t wash my pan after the spam frying. No worry beef curry.

    Full bag of marshmallows – IN!

    Once the marshmallow is nice and melted, add in the 6 cups of rice krispies!

    Can’t forget to add spam to this party.

    Furikake!

    I wasn’t sure how much furikake to add. I didn’t want it to overpower the dish. I do think I want to add a bit more next time while also sprinkling a bit more on top!

    Spam Musubi Rice Krispies Treat

    Ingredients:
    1/2 can of spam, small diced
    6 cups of Rice Krispies or puffed rice cereal
    4 tbsp unsalted butter
    1 bag of large Jett Puff marshmallows (12oz)
    Furikake to taste

    Directions:

    • Small dice half the can of spam. Add the spam dices to a pan and cook for about 15 minutes until they’re crispy! Strain on a paper towel and cool.
    • Melt the butter in a pot over low heat. Add the marshmallows and stir until fully melted
    • In a separate bowl, add the cereal and spam bits. Pour in the marshmallow mixture and mix.
    • Pour into a greased baking pan – spray the bottom of a measuring cup and use that to press down. Top with furikake or leave as is! You can also shape them into cute onigiri if you’d like too!
    • Let cool and enjoy!

    Recipe Credit: Tabemanda

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    05Jun / 2024

    Recipe: Dry Hot Pot

    Is this really a recipe? I can’t say it is, I really just followed a TikTok video and threw choke things into a pot. What is a dry hot pot? It’s basically all the things you would eat in a hot pot but without the hot soup. The way I ended up making it, it had plenty liquid so really you are just eating hot pot in my mind. Well, Chan and my brothers all seemed to really enjoy it so it was a hit! I’ll just show pictures of the ingredients I threw in. If you really want a recipe, let me know lol.

    I got the thinly sliced beef from H-Mart. This was the most expensive thing in the dish – I went for the leaner cuts.

    I bought the unseasoned aburage from Don Quijote – I sliced it up and threw it in. I love adding this to dishes that are saucy because the tofu just soaks up all the flavor! Yum.

    Enoki mushrooms and boy choy

    King oyster mushrooms. Yeah, this was an expensive dish to make. All these mushrooms were expensive!

    Chinese cabbage and the stems of the boy choy, I saved the bok choy leaves to the end because they cook the quickest!

    My favorite fish balls hands down. Fish balls with roe! I had to buy these in the frozen section of Don Quijote too.

    Dried beancurd sheets. I was about to buy the beancurd sticks because I am used to those in Chinese cooking but I really don’t like how hard and chewy those can be so I decided to go with the sheets.

    I heated up some water and then threw the sheets in and let them rehydrate. I am happy with my decision to buy sheets and will do so in the future as well!

    I’ve been looking for these noodles a long time. If you wanted to search for it, it’s usually called knife cut noodles or in this case, sliced noodle.

    Just a fun-ner noodle to eat. I love it! I found these at H-mart.

    This is the main seasoning of the dish. I used both packs in this, it gives the dish the mala hot pot flavor. Must be used! I also got this from H-mart.

    Sorry, this is just me showing you that I literally just threw everything into the pot. Yup, the whole block of meat right on top. The final product is up top. It was very time consuming to prep this dish and it was pretty pricey, I don’t know how often I will make this dish. Maybe once in a while since Chan and the brothers enjoyed.

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    06May / 2024

    Recipe: Shrimp and Asparagus

    I’ve been following the ChineseHealthyCook YouTube channel for years now and I always love trying out her recipes when I can because she makes really good home style Chinese dishes. When I saw this dish, I knew I just had to give it a try. I mean take a look at the picture, that’s the one I made! Doesn’t it look great? And I add so much garlic…I just mix it with some hot white rice and I’m in heaven. This is one of the few dishes I made for the whole week of meals and never got tired of it. Forreal! I followed her instructions to a T and it came out perfectly – perfectly cooked!!

    Shrimp and Asparagus Stir-fry

    Ingredients:

    • 12 oz asparagus (remove ends, cut into slices)
    • 7 oz shrimp (season with salt and white pepper powder)
    • 8 cloves garlic (use 1/3 for the sauce)
    • 2 tsp seasoned soy sauce for seafood or light soy sauce (I bought and useed soy sauce for seafood)
    • 1/2 tsp sesame oil
    • 1 tsp cornstarch
    • 1/3 cup water
    • vegetable oil (I use avocado oil)
    • salt
    • white pepper powder or black pepper powder

    To make garlic sauce:
    Combine 2/3 of the chopped garlic, 2 tsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/3 cup of water. Mix well.

    1. Bring a pot of water to boil. Add 1/2 tsp salt and drops of oil.
    2. Blanch asparagus for about 30 seconds. Take out into ice water.
    3. Blanch shrimp for about 1 minute. Take out into ice water.
    4. Heat up pan to medium high heat, add oil. Sauté 1/3 of the chopped garlic for about 5 seconds.
    5. Add shrimp and asparagus. Stir fry about 30 seconds.
    6. Add 1/2 of the sauce and stir. Add remaining sauce and finish with a bit of salt to taste. Serve. 

    Recipe Credit: ChineseHealthyCook

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