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In Hawaii, every island has that special place to buy omiyage, or “gift” - usually food - to bring back as a treat for family and friends as a taste of your travels. From the Big island of Hawaii, one of those places to go is Holy’s Bakery in the Kapa’au area of Kohala for their awesome pies.
Fortunately for us folks living on (or visiting) Oahu, our local Star Market continues to ship in and sell Holy’s pies, including peach, coconut, and the most popular: Buttered Apple. Each hand-made, then frozen with plenty of TLC and ready to bake.
Diner “E”, in his generous spirit, brought this Holy’s Buttered Apple Pie to the office for us to try, which he bought from the Star Market in Ewa Beach, Oahu. He said there were only 3 in stock, along with 5 coconut and 5 peach pies. All at $14.99 each.
What you say? $14.99 for an apple pie? That is relatively steep, but this isn’t any ordinary apple pie. This is THE apple pie!
Behold the Holy’s Pie box, which this is exactly how it will look in your local Star Market’s freezer section…
Notice there’s no fancy plastic vacuum sealed wrapper or other high tech packaging method. This is old school. I wonder if there could be a loco moco with 2 scoops rice and mac salad under the hood here? lol
Pop the hood, and you’re greeted with a raw, solid-frozen, unbaked pie…
And no it’s NOT microwaveable!
Notice the steam vent slit, which actually you can’t see a visible puka, just the shape of where it’s located.
So what did it say on the label?…
Ah. Bake 350 degrees for 1 hour. So Diner “E” fired up the oven on preheat at that temp’, then placed it in there on top of a baking pan to catch any drippings…
Exactly 1 hour later, it’s done!…
Whew. Thankfully that vent in the top crust functioned properly, or this could have been a mess! Not that the interior of our office lunchroom oven was exactly in showroom condition itself, either. lol
It was left to cool down for about 10 minutes then cut to serve…
Now. You do see it says BUTTERED Apple Pie, right? As in 1 whole stick! See that white goo in the center. That’s butter fat my friends, drippin’ ‘n oozin’ out. Paula Deen, if you’re lookin’ at this, you know what I’m talkin’ ’bout!
Here’s a slice…
What you CAN see is that flaky crust, that is entirely unique to Holy’s pie. What you CAN’T see is the BUTTERYNESS, which permeates throughout the crust and filling via shear heat melting that ingredient (dabs of butter) through and through. Diner “E” made a great observation by pointing out this crust was similar to that of the Manju from Maui. I agree, it’s quite similar.
What’s most incredible is how fresh it tastes after coming piping hot out of the oven, regardless of when the the actual date of production was, or the lack of sealed packaging involved. While I can’t say how one of these tastes fresh off Holy’s assembly line and out of the oven, I’m certainly not complaining with this shipped-frozen-then-baked version.
Now, you don’t think we’d eat this pie “plain” do you?…
Yes. that’s American Cheese added in and melted on, my friends. It may sound or even look gross, but this is THE way to eat an apple pie! You must try it like this. Especially with that extra butter in Holy’s pie. It’s like sensory overload in the way the creamy characteristic flavor of the American cheese enhances the cinnamon, apples, brown sugar, and buttery, delicately-textured crust. Mmm, mmm, mmm.
Everyone who had a slice couldn’t get over how simple, yet delicous this pie was. We all unanimously agreed, whether it was just $5 or $15, Holy’s Buttered Apple Pie is one of the best we’ve ever tasted.
Holy’s Bakery, Inc.
PO Box 132 Kapaau, HI 96755
808-889-6865
*Also available at select Star Market locations on Oahu in the freezer section ($14.99 each for Buttered Apple, Peach or Coconut pies, each).
The Tasty Island rating:
(5) Superb. Worthy of repeat visits or purchases. (Broke Da’ Mout’!)
Related links:
• Frozen Apple Pie is a Big Island Favorite - Honolulu Star Bulletin
Puka Dog with Orginal Garlic Lemon sauce, Pineapple relish, ketchup and Guava Mustard (click to expand image)
Or a whole lotta’ hype? That was the question running through my mind upon my first visit to Puka Dog in Waikiki this past weekend.
As you may know, the Travel Channel featured Puka Dog not once, but twice: the first being on “Hot Dog Heavens”, which featured their original Kauai location; and the second time most recently on Anthony Bourdain’s Hawaii episode of “No Reservations”, which paid a visit to this location on Oahu. Not to mention coverage by Bon Appetite magazine, Modern Bride and Travelocity.com, as well as various local media outlets.
Puka Dog’s second location here in Waikiki is located on Kuhio Avenue in the Waikiki Town Center , which is sort of interconnected with the labyrinth of small businesses on the back-end of the Waikiki International Marketplace. So if you’re coming from Kalakaua avenue, enter the International Marketplace and walk all the way towards the back end towards Kuhio and there they are…
Puka Dog Waikiki - Waikiki Town Center, 2301 Kuhio Avenue
The establishment consumes about as much floor space as a small Subway sandwich shop (probably even smaller actually), with predominantly a main service counter that includes all that’s needed to serve up their “simple” menu, and a few small patio tables to dine on both inside and outside the door. As you may notice there’s double doors, which indicate that this place can generate quite a line at peak times, as the manager on duty mentioned. Luckily I arrived at a post-peak 9pm, so it was slow. Which was nice, as it gave me time to really chat up with the staff on duty. This also made service as attentive as it could get. I felt pampered.
The 3-step ordering system is straightforward, as you can see by the menu board here (literally a “board”!)…
Click menu to expand size
First comes the bun, which here’s how that looks before and after the “Puka” (hole) is put into it…
The bun is like a roll-size version of a typical loaf of white sandwich bread; soft, airy and pliable inside, with that said type of brown crust outside. Just your basic white bun.
Taking it to nother level, we go to the next step, where to get that “puka”, this roll is basically impaled on one of these special heated metal rods that resemble some sort of medieval torchure chamber device…
This takes several minutes. As you see, it not only makes the puka, but also toasts the inside and heats the bun to make it more supple - that’s a good thing. It’s put on there with the paper wrapper on to help hold in the heat, which is also a smart idea.
I zoomed in too tight on this odd piece of kitchen equipment, as it’s really a complete “Puka Dog system” if you will, that also includes a conveyor-like heated roller element path below that which does double duty and cooks the hot dogs at the same time. They’re then stored in a warmer bin at the end of the run, here…
Skinless Polish sausages
It really is a neat, all-in-one system that I’m sure they have patents (pending) over. One reviewer on another site said (speculated?) the manufacturers who build McDonald’s industrial kitchen equipment are behind this “machine”.
Continuing on the order, I asked for some sauce and relish recommendations from Joanne, the very friendly and courteous manager on duty, to which she mentioned a few popular combinations (I can’t remember what those were), but in the end said, “braddah, just go with the flow, and get what you feel like.. you can’t go wrong either way!”.
Well, as simple as the menu itself is, there’s a subset of that 3-step system in the form of over 12 relishes and sauces you must choose from. This sort of negates that simplicity and makes the final decision on what to order almost a brain-buster.
As you stand there with your mind and stomach trying to come to terms of whether to make your dog taste fruity, or zesty and spicy, the prominent array of condiment taps on the main counter loudly reminds you of the many choices at hand…
Decisions, decisions, decisions…
I can see this alone holding up long lines, as customers constantly change their minds as their order is being taken. I was no exception, exchanging flavor requests more times than Barack and Hillary trade political jabs. lol
If you’re still not convinced you chose the right one, they do have a samples you can try before ordering…
Puka Dog relish and mustard samples
Having either Polish or vegetarian sausages to choose, I went with the Polish, which IIRC, according to the manager, was made from a combination of pork, beef and chicken. Pork eh? So I’m thinkin’ what goes better with pork but Pineapple, where you get that whole savory-sweet-tangy thing goin’ on.
So my final “condimental decision” was the original mild garlic sauce, pineapple relish, Guava Mustard AND ketchup, which they squeeze and pump into your bun before sticking in the dog. Here’s a cross-cut view of that Puka Dog…
So how is this much-discussed Puka Dog? Excellent. Much better than I expected considering the hype and sort of “gimmicky” concept the idea seems at first hand. What I think is key to my favorable impression is first of all that they toasted my bun nicely, which really punched the flavor of the savory, moderately-salty Polish sausage throughout the bun.
Some reviewers have complained that the bun-to-sausage ratio of the Puka Dog is too high (too much bun), but I didn’t think so. If they made the sausage just a tad bigger, that may dispell most of those sentiments, but for me, the ratio was perfect. The key was the powerful, wonderful flavor of the skinless Polish sausage itself, which pretty much predominated all else. Thank goodness they got the most important part of this equations - the hot dog - right!
As for the garlic lemon sauce, it seemed like a mayonnaise-based garlic infusion, similar to the one featured at the Great Hawaiian Hot Dog stand. I couldn’t taste the “lemon” in it though, probably because I had already sipped the lemonade before digging into the dog, so my palate was already acclimated to anything acidic.
The Pineapple relish had a slight texture to it; not like pickle-based relish, but at it had some texture and not as “saucy” like some of the other “relishes” available there. Pineapple turned out to be a good choice for the savory-salty Polish sausage, acting as an effective palate buffer, and tying everything together.
Next time I’d certainly omit the ketchup and perhaps even the garlic “sauce”, but even with that, as complex as all those flavors were, the fantastic flavor of the Polish sausage shined through it all and made the overall experience quite delicious and memorable.
As for size, this thing is massive. Look at in scale to my hand holding it…
I’d estimate the bun is approximately 8-9″ length end-to-end. The total package ‘got some heft to it as well.
I also ordered a the fresh-squeezed lemonade…
Lemonade station. I missed getting a photo of the lemonade squeezer, which is just to the right of here.
It’s a simple recipe of fresh lemons, granulated sugar, water and ice. I’ve read some reviews that said their lemonade was too sweet, but mine was perfectly balanced in all its components. The refreshing coolness and acidity of the lemonade is also a good compliment to the richness and complexity of the Puka Dog.
A Puka Dog and fresh-squeezed lemonade, $9.25
One thing you can’t deny is how catchy the name “Puka Dog” truly is. It’s marketing brilliance. With that, they have no shortage of collectible memorabilia for the visitors to take back with them…
They also have their own “Puka” version of Shave Ice, where they put ice cream, Azuki beans, tapioca balls and other goodies in a “Puka” in the middle of the Shave Ice. Wow. I didn’t get a price on that, but this is one professional-lookin’ Shave Ice machine, so I’m willing to bet they’re quite good at it…
As for suggestions, I’m wondering if they ever looked at our local sausage manufacturers such as Redondo’s? Also, while the fruity relishes are great for the tourist crowd, you now how locals love their teriyaki. They might wanna’ consider adding that flavor, and also maybe a Chili dog version. A portuguese sausage, eggs and cheese breakfast Puka Dog might also be a hit. They should also experiment with heartier bun recipes such as sourdough and other specialty seasoned breads, such as the ones Subway has introduced. Oh my, the possibilities!
It ended up being a hole lotta’ loot: at $6.25 for a Puka Dog, and $3.00 for medium-sized fresh-squeezed lemonade drink, this likely isn’t something you’d bring the entire family to on a weekly basis, but more of an indulgent, impulsive treat. Thankfully I received a 10% off Kama’aina Discount card for future visits, which is certainly an incentive to return.
Besides, I just can’t help but wonder how the other relishes that Puka Dog offers taste along with their fantastic Polish dog, as well as what their vegetarian dog tastes like. To which I’ll certainly indulge in this “treat” again.
Hype and price aside, I’d have to agree with their slogan that Puka Dog truly is “a Hole Lot of Flavor”.
ISLAND OF KAUAI
Poipu Shopping Village
2360 Kiahuna Plantation Dr.
KOLOA /HAWAII 96756
808-742-6044
Monday – Sunday
11 AM to 6 PM
ISLAND OF OAHU
Waikiki Town Center
2301 Kuhio Avenue # 2
HONOLULU/ HAWAII 96815
Phone: 808 924-7887
Monday – Sunday
10 AM to 10 PM
The Tasty Island rating:
(3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!)
Related links:
• PukaDog.com
• Puka Dog reviews on Yelp
• Puka Dog Hawaiian Style Hot Dogs on KGMB9 News
Continuing from last month’s sampling of Meadow Gold’s Papaya, Lychee, Pineapple and Haupia yogurts, here we have the Guava, Strawberry Kiwi and Mango flavors.
I’ll start with the best of these three, the Guava…
Meadow Gold Guava Lowfat Yogurt
Notice how thick it is. Much better than the batch in the first series I posted, which were much thinner. Also, there’s noticeable pieces of guava in it, not just pureed fruit “syrup” if you will. And it really tastes like natural guava, which it’s made from, of course. Winner.
Next up we have mango…
Meadow Gold Mango Lowfat Yogurt
Again, great thickness. Unfortunately, like most mango-flavored products that are processed, it lost its “mango-ness”. Know what I mean? It’s also absent of any real mango chunks, and mostly a gelatinous puree of something sort of “mystery fruity sweet”. The most genuine product to the flavor of fresh mango fruit I’ve ever tasted was the Mango Sorbet by Haagen Daaz. Other than that, nothing I’ve tried since that claimed to be “mango” ever matched the fresh version.
Finally we have the Strawberry Kiwi…
Meadow Gold Strawberry Kiwi Lowfat Yogurt
Now look at how thin this one is. Looks like those from the first group of flavors I tried. As far as flavor, the Kiwi is subtle, with strawberry taking charge, for the most part.
What if you were to inject this Strawberry Kiwi yogurt into a creme puff to replicate the REAL DEAL like this?!…
Kachan’s Strawberry & Kiwi Fruit Choux Creme
Just a thought. Heck, might work!
Anyways, in general, these are all decent yogurts that I certainly enjoyed eating, and would welcome back into my refrigerator anytime again. But to rewrap on the ones I thought were the most authentic to its origin and overall complimented the vehicle - yogurt - it would be the Haupia, Pineapple and Guava. Those three stood out screaming “tropical”, and were the most genuine to their name.
While we’re on guava, here’s a photo of the strawberry guava tree in my mother’s backyard, taken this morning…
They still need to reach ripening stage, yet measure on average about 1″ in diameter each, which is their mature size.
Here’s that red guava pictured in the photo above, cut in half…
Interestingly, as young as it is, it already had a mature flavor to it, tart, but very “guava”ee”.
Related links:
• www.LaniMoo.com
• Meadow Gold Tropical Fruit Yogurts (part I)
Meadow Gold Low Fat Yogurt: Papaya, Pineapple, Lychee & Haupia, 66 cents each, sale price
I’m not sure if these are new flavors from Meadow Gold, but they sure stood out on the shelf at Marukai this past week as I passed by. Perhaps just colorful new labeling? Dunno. Meadow Gold Hawaii’s (LaniMoo.com) website lists the entire line-up, but it says nothing about it being new. This must be a product line exclusive to Hawaii, because Meadow Gold’s national website doesn’t include it.
Well, except for the Pineapple, these other flavors are all new to me, so I decided to pick up a few and give them a try.
Of course what sold me was the fact that real fruit is used - no candy-like, artificial flavoring stuff here.
Let’s take a look at how it appears when you first open it…
Meadow Gold Papaya Lowfat Yogurt, 66 cents each, sale price.
As the label says “fruit on bottom”, so you must stir it well to incorporate with the plain, sweetened yogurt on top.
So here I’ve dug up some of the pureed Papaya fruit on the bottom…
And here, I’ve thoroughly mixed the papaya puree into the yogurt…
So how is it? The consistency is a bit thin, which I’m not sure if it’s because where I had them in my refrigerator (top shelf), or if that’s just how it is. Almost “soupy”. This would probably work great as the liquid component in making a smoothie.
As for the fruit, It seems the Papaya is pureed into a cornstarch-based sauce. There’s very small, sparse chunks of actual fruit that is somewhat convincing, but it’s still more sauce-like. In fact, they could probably market that alone as a condiment for ice cream and other desserts. Hey, good idea!
The first few bites tastes somewhat like you’re eating genuine Papaya-flavored yogurt, but after your palate acclimates to it, it tastes more like “some kinda’ fruit”, sweetened yogurt. Speaking of which, the balance of sweet-to-acidic/tart strikes a good balance. I’m pretty sure kids would have no qualms eating this without protest.
Here’s the Haupia flavor, thoroughly mixed…
This Haupia flavor is somethin’ good. Yum. Because of the yogurt’s gelatinous texture, it has a strong resemblance to the actual Haupia dessert. The only difference of course is that tang accent. There aren’t any chunks of coconut, but more like thickened tiny globs of a coconut-flavored “something”. As the ingredients indicate, there’s COCONUT MILK in it. Not COCONUT. I’d say of all four in this taste test, this Haupia is my favorite.
Next up we have the fully mixed Lychee flavor…
As you can see, there’s a nice chunk of Lychee meat on the spoon. Unfortunately, overall it didn’t scream “LYCHEE” in taste. Perhaps this is because they also put Pineapple and pear juice in it, which seems to have complicated the flavor. Too bad. I love lychee, but this one didn’t convince me enough. Next.
Finally we have Pineapple..
Of course, Pineapple is a bold flavor, and this one shouted loud and proud “I’M PINEAPPLE YOGURT!” lol Very good.
Now you did see I had a coconut-based Haupia flavor above, right? And you know what Coconut + Pineapple =’s, right? PINA COLADA!
Yes Dr. FrankenYogurtStein has combined half a container of the Pineapple with half a container of the Haupia and whipped up a PINA COLADA YOGURT! How does this custom-flavored concoction taste? Awesome! Shoots, I just might add a jigger of rum in there! lol
Here are all the flavors available from Meadow Gold Hawaii’s lowfat yogurt product line: Plain, Strawberry, Cherry, Peach, Blueberry, Pineapple, Passion Orange, Mango, Papaya, Lychee, Haupia, Strawberry Banana, Strawberry Kiwi, Vanilla, Green Apple, Watermelon and Guava.
If you see them in the market, give a few flavors a try. Now it’s off to let Meadow Gold in on this Pina Colada idea!
Related Links:
• LaniMoo.com
Hamakua Mushrooms “Fungal Jungle”: (left to right) Alii™, Shimeji and Kea Hon Shimeji
This past week Marukai had an assortment of exotic Hamakua Mushrooms on sale. 4 oz. trays of Alii™, Shimeji, Gray Oyster and Kea Hon Shimjeji™ were $1.89 each, and the 8 oz. “Fungal Jungle” variety tray for $4.47.
I love mushrooms. So I thought about a few recipes that I might use to incorporate these exotic beauties that would really showcase their flavor. At first I was going to simply saute them in garlic butter and wine and serve them with a grilled rib eye steak. Then I thought about making a swiss ‘n ’shroom burger.
But the star of those two dishes is the beef, and I wanted the focus to be on the mushrooms. So I decided to go with a this most delicious pasta recipe I got from my girlfriend who used to work for Wolfgang Puck a while ago. The perfect choice for this.
First let’s take a closer look at each mushroom…
Alii™ Oyster (Pleurotus eryngii)
Kea Hon Shimeji™ (Hypsizygus marmoreus)
Shimeji (Hypsizygus marmoreus)
Hamakua Mushrooms “Fungal Jungle”
Here’s a look at the cross-section…
Left to right: Alii™ Oyster, Kea Hon Shimeji™ & Shimeji
So let’s get cookin’!
Hamakua Mushroom & Asparagus Penne Pasta
Ingredients:
• 1 eight oz. tray Hamakua Mushrooms (any variety, but not Shiitake), sliced into cross section strips
• 1 bunch fresh Asparagus, cut into 1-1/2″ pieces cut on the bias (at angle)
• 1/2 of a white or Maui onion, sliced semi-thin
• 3 cloves garlic, minced
• 1 tbsp. fresh thyme, chopped fine (substitute dry if fresh not available; of course fresh is better)
• 1 tbsp. fresh oregano, chopped fine (same as above)
• Kosher salt & fresh cracked pepper
• 1 cup chicken stock
• 2 tbsp. butter
• 2 tbsp. olive oil (or EVOO)
• Parmesiano Reggiano, freshly grated (the grated packaged type works fine, but none of that stuff in that green container!)
• 1 package dry penne pasta
Begin by cooking the penne pasta in rapid boiling water according to package directions. When it’s finished, remove from heat, drain water and set aside.
While the pasta is cooking, put the asparagus, mushrooms, onions, garlic, thyme and oregano in a large pan or wok with a little olive oil on medium high heat and saute for 1-2 minutes.
Here you can see the ingredients before they’re cooked through
Now add the chicken stock and dab of butter and cook until stock is reduced to half. When the asparagus and mushrooms are el dente, add the cooked penne and gently combine everything together. Sprinkle a generous amount of the grated Parmesian cheese on top and incorporate it in until it’s melted evenly throughout the dish.
Here the cheese has just been added, but needs to melt through
Finish by adding salt and fresh cracked pepper to taste. If desired, add more grated Parmesian on your plated dish.
Enjoy!
Hamakua Mushroom & Asparagus Penne Pasta
This recipe is absolutely fantastic. You gotta’ try it. The asparagus truly compliments the meaty flavor and texture of the mushrooms, and the Penne acts as a vehicle that brings it all together. You could serve this as a side dish along with a pork chop, steak or fish, or enjoy it just the way it is as a healthy one dish meal. Delicioso!
I’d say the Alii™ Oyster was my favorite of the three here, mainly because of the shear size, which was, well, just “meatier”. The skinnier Shimeji varieties did offer an interesting texture to the pasta dish because of their shape. Some were so skinny that I left them whole instead of slicing them in half length-wise. All of them had a slight chew to them which was nice. And all had a similar flavor profile that had a bit more character than a white, but not too bold or “woody” like a Shiitake.
Hamakua mushrooms are also available at our local Costco and select Supermarkets. If you’re a mushroom fan, pick these up. They’re excellent!
Hamakua Mushrooms “Fungal Jungle” variety tray: Alii™, Shimeji and Kea Hon Shimeji, $4.47 sale price.
Related Links:
• Hamakua Mushrooms - “Hawaii’s Gourmet Fungal Jungle”
• Gourmet Mushroom Farm Sprouts from Koa’s Sawdust
• Mushroom Farmer Grows Into Job
As you can see above, I’ve finally got around to designing an official logo for this blog site. I’ve been wanting to do this for quite a while, but just never got around to it.
I actually created this logo crudely using Photoshop, as the computer I’m currently on doesn’t have Illustrator and a very limited font set. I’ll probably completely redo it (keeping the same concept) in Illustrator later.
The design suggests the Shave Ice cone representing a “tasty island”, surrounded by ocean, which is represented by the blue with the ripple effect surface, and a yellow sky for contrast and color. I went with red as the “flavor” of the shave ice, as it looked the “sweetest” if you will. Call it strawberry, cherry or fruit punch. Li Hing Mui perhaps? How about a Char Siu or Beni Shoga shave ice? Whatevahz. lol
Hey, you gotta’ admit, if you landed on a remote “shave ice island” after days or months of sailing under the scorching hot sun, that’s gotta’ be tasty!
I like the simplicity of it, as it will work in gray scale (black & white) as well. I also like the circular shape, as I’ll be using it as a “seal of approval” for future reviews…
When I have time, I’ll redo this site’s masthead (the image on top with the manapua), incorporating this logo, along with a montage of several good-looking food images I’ve taken over the few years online here.
Notice that “The” is no longer in the name on the logo. When I get around to redesigning the masthead, this site will simply be referred to as ‘Tasty Island’.
If you have any suggestions on which dish(s) from this site I should incorporate into the new Tasty Island masthead design, leave a comment and let me know. Also, if you have any constructive criticism of the new logo above, do tell.
I’d like to thank ‘Da Man’ for the art direction on this logo design. What else can I say but “you da’ man”!
This is the coaster that’s served with the new Primo Beer
It’s back! Yes, Primo Beer is back on the market, complete with that familiar Hawaiian Warrior logo, although with an all-new recipe.
Primo Beer has a long history in Hawaii, dating back to 1898 when Honolulu Brewing and Malting Co. started it. Then going through several owners throughout the century through sales acquistions, including Schlitz and Stroh’s Brewing Company, who finally capped off production in 1997.
In 1999 Pabst Brewing Company acquired Stroh’s, who owned the Primo label. Now fast-forward to 2007-’08, we have the return of this household Hawaii brand.
What’s interesting is that Pabst has sub-contracted Keoki Brewing Company in Lihue, Kauai to produce Primo’s draft and bottled products for the islands. Which is nice, as it gives them the right to say “Made in Hawaii”. Always a good thing!
Well speaking of Warriors, I got to sample a draft pint of the newly-formulated Primo beer over at The Shack Hawaii Kai this past New Year’s day while watching the UH Warriors Sugar Bowl smackdown.
So how is it? Well it’s labeled as a “premium lager”, so I was already expecting quite some character to it. On the first sip, it hit me as being a little dry and bitter, but it smoothed out after becoming acclimated to my palate. It reminded me of a lighter version of Kona Brewing Company’s Longboard Lager, if that’s any help to you. Certainly nothing like, say, Heineken. I’d say this new Primo is more for the enthusiast, but not so sure if the masses will accept it. Having that slight bitterness, the wahines especially may shy away from it. You know how they like their sweet stuff. At least the ones that I know.
Primo claims it’s made with raw Hawaii’an Cane Sugar (where can you get THAT nowadays?), but I didn’t taste anything “sweet” about it. Or this could be part of the fermentation process, and not intended as a flavor element in the finished brew. Also, being from the tap, the draft version may not reveal all those little nuances that the bottled version might. I’d like to try the bottled version to see if this is so.
The draft certainly packed more alcohol punch than most domestics, as I was “feeling” it even on the that first pint, which I started with for the game (we had a designated driver, of course!).
You’ll have to try it for yourself and compare it side-by-side with one of your favorite beers.
Perhaps with that familiar brand name and logo, smart, aggressive advertising, and acclimation by the people to the new brew’s taste, the new Primo Beer will find success.
Okole Maluna!
Underside of the coaster that’s served with the new Primo Beer
Related Links:
Primo is Back - Honolulu Advertiser
ThatsPrimo.com - Official Primo Beer website
Tasty Island’s Beer Battered Pollock Fish ‘N Chips with tartar and cocktail sauce.
Prepared, photographed and (quickly) consumed 12.15.07.
Hawaiian Flag in background.
Ever since childhood, I was always crazy for Fish ‘N Chips. Having English heritage (my grandmother was 1/2 English, 1/2 Hawaiian), I’m not surprised. While this dish isn’t exactly common in the islands as it should be (we ARE surrounded by the ocean!), there are some great places if you look for it.
One of the of the best I’ve had is Alexander’s in Kihei, Maui (now under new ownership), where they use a “secret” seasoned tempura-based batter. It’s fantastic. What’s also unique is that they offer 4 of the most popular game fish caught in Hawaiian waters for the customer to choose from: Ahi, Mahimahi, Ono or Marlin. Also Shrimp and clams. Nice.
I’m bent on perfecting the art and science of preparing this seemingly simple, yet can-be-complex dish. My quest for perfect Fish ‘N Chips starts here.
I’ve searched the web trying to find the definitive classic English batter recipe, only to find there are more variables than constants from one to the other. Go see for yourself. Some use beer, some use milk. For lightness, some use peaked egg whites, while others use baking powder. Some pre-dredge in dry flour, some don’t. Others use varying types of flours and even cornmeal. But I can’t find a common denominator!
Preparations I disagree with are those that use bread crumbs or panko. That to me is more like a fish cutlet. That texture just changes the whole thing.
There are premixed boxed Fish ‘N Chips batter mixes out there that are pretty good, such as one by McCormick.
But I want to master this from scratch (less the chips), and being a simple kinda’ guy, I went with a simple beer batter recipe found online and modified it just slightly to put my signature on it… if that’s even possible. I substituted rice (Mochiko) flour for the first dredge, adjusted the salt and beer quanties and a put out a full line-up of condiments, which is how I learned to eat it at Alexander’s.
Following is my first, very succesful attempt at Fish ‘N Chips, beer batter style. Enjoy!
TASTY ISLAND’s
FISH ‘N CHIPS PROJECT
with Simple Beer Batter
Serves 2-4 people
Batter up:
1-2 lbs. fish fillets (white flesh such as Pollock, Cod, Mahimahi & Ono), cut into strips
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 medium or large egg (white and yolk)
1-1/2 cups beer (whatever you’ve got, just make sure it has carbonation, as you need those bubbles for the batter to be light)
1st base:
1/2 cup rice (Mochiko) flour for first dredge (use APF, if rice flour not available)
2nd base:
3 cups canola oil
3rd base:
Chips (I used frozen Ore-Ida seasoned fries (with skin). Cook enough for the amount of people you’re serving.
Home Run:
Cocktail Sauce (the stuff used for Shrimp Cocktail)
Tartar Sauce
Fresh Lemon Wedges
Garnish (optional) such as chopped fresh Green Onion, Chives, or Parsley
If you prefer, substitute the lemon wedges with Malt Vinegar. Another English tradition. Or heck, use both!
Directions:
In a separate bowl, whisk together egg with beer (the wet stuff). Add all other dry batter ingredients into another bowl, then slowly add egg and beer liquid mixture and whisk until fully combined into a consistency that coats the back of a spoon. Like a thin milk shake consistency. Let that sit in bowl at room temperature for 15 minutes to set.
Set up your fry station:
Place additional rice flour (1st base) in a shallow bowl or plate. Have batter mixture next to that. Heat cooking oil in pot on stove to 350º F. (about medium heat). If you have a deep fryer, great. I don’t, so the pot of oil works.
Fry it:
First fry the chips (fries) according to directions on package. Remove to paper towel to soak excess oil.
Now, one by one, dredge each fish piece in dry rice flour and shake off excess…
Then dip fish in batter mixture to evenly and thoroughly coat…
Notice the batter’s thin milk shake-like viscosity, yet the initial dredge of flour gives it good “batter body”
Then immediately place into pot of hot cooking oil…
Don’t overcrowd oil, as that will drop the temperature and make it greasy. 3 pieces max./session. Turn with tongs and cook until it’s an even light golden brown, which happens within minutes. Remove and place on plate lined with paper towel to absorb excess oil.
Serve it up. Layer a bed of fries on plate, then place 2 to 3 fish pieces over it. Serve with tartar sauce, cocktail sauce and lemon wedge, then finish with green garnishment (optional, but highly recommended).
Note that I serve not one, but two dipping sauces, which truly is the icing on the cake. The richness and pickled accent of the mayo’-based tartar sauce, along with the savory tomato and horseradish bite of the cocktail sauce each on their own compliment the deep-fried, battered fish perfectly. Another one of those culinary marriages made in heaven. A squeeze of lemon juice, a dip in one of the sauces, then sink it down with some chips and, BOOM!, perfect Fish ‘N Chips! Simplicity at its finest. So awesome.
A key to making it come out golden-brown and delicious is oil temperature management. I usually test the oil by dropping just batter in first to see where it’s at. If it sinks and doesn’t bubble, it’s not hot enough. If it immediately burns, it’s too hot. It’s gotta immediately bubble, yet have time to cook the fish inside first. And keep an eye on it. Walk away for a minute and it could go from GBD to burnt in a split. Not good. If you’ve done it right, the oil will seal the batter around the fish, creating a “capsule” that steams it inside, making it moist and tender inside, and light and crispy outside without being greasy. Oh and believe me, these were beautifully tender!…
Tender and moist inside, with a flavorful, crispy, light and golden brown crust
To be honest, Pollock is a bit too mild for me. Especially being this stuff was previously frozen, which surely robbed some of its flavor. Next time I’ll make it using FRESH Ono, Marlin or Mahimahi, which I know has more punch, and definitely rules over Pollock for the “Ultimate Fish N’ Chips”. Still, the pollock matches, is very moist and overall works quite nicely.
And those seasoned Ore-Ida fries “chips”? Forget baking ‘em, this is fish n chips, baby… fry ‘em! Awesome! The “chips” are just as important as the fish in this simple dish, and have to be right, and these do the dish proud. It doesn’t have to be this brand, but I’ve only had good experience with these.
You can also add a simple coleslaw as a side dish, which is what Alexander’s served with theirs. This actually makes for a more complete meal. Gotta’ have your veggies! Next time I’ll add that.
Well that looks quite fab’ I must admit, and it tasted pretty darned great! Next time I’ll do that Ono or Mahimahi. I’ll also try different seasonings in the batter. I can get into this kinda’ project.
Mmm, mmm, mm. Gotta’ love them Fish ‘N Chips. Good day, mates!
Dave Choo enjoys a SPAM lunch with Anthony Bourdain
Anthony “Bad Boy” Bourdain and crew were in the islands a week ago taping a Hawaii episode for his hit Travel Channel show, “No Reservations”. With that nickname inserted in quotes, I need not re-explain what’s already known about him. See the next link if you don’t.
According to a story publshed a few days ago by the Star Bulletin, his itinerary here included:
• Side Street Inn
• New Uptown Fountain (SPAM files)
• Paradise Cove Luau
• Lewer’s Lounge
• Bailey’s Antiques (where he bought a $2,500 Aloha shirt!)
• Jack Thompson’s B&B (Big Island)
• Lava-Side Inn (Royal Gardens on the Big Island)
Dave Choo, editor-at-large for Hawaii Business Magazine, was one of the lucky few chosen to host a segment, which he recommended they visit Uptown Fountain in Kalihi. According to Dave, the focus of this particular segment was on Hawaii’s love of SPAM. How ironic this happens on the day I had just posted (see previous entry) a ‘SPAM Musubi Showndown’. This is a perfect follow-up!
‘No Reservations’ arrives in Kalihi, a.k.a, “God’s Country”. 12.07.07.
The show begins… roll ‘em!
Dave explains the menu items to Tony
Items ordered at New Uptown Fountain included, yes, a SPAM Musubi, which Dave said Tony really enjoyed. They were also served the house special: SPAM Omelet over 2 scoops of rice, with curry poured over and topped with Kim Chee. Whoah!
Dave noted how professional and polite Tony was; actually almost “geekish” at first impression. But as soon as the camera was on, his bad boy persona came right out. He joked the entire time and even posed for pictures and signed autographs for folks. Very cool.
In Dave’s new blog, he mentions that Anthony also did the following while here:
• The north shore of Oahu for a barbecue with big wave surfers (cool!)
• Puka Dog (Kauai?)
• Ono Hawaiian Food (Oahu)
One thing they missed that really should have been covered was a segment on lunch wagons. Say from Tsukenjo’s and grind ‘em at Ala Moana Beach Park.
Dave and Tony share some Hot Monkey Love
I’m really looking forward to the finished product when it airs on the Travel Channel in 2008. Aside of that Paradise Cove Luau visit, hopefully as a whole it won’t be just another “touristy” travelogue, but a real-life look at hardcore “local style” Hawaii cuisine and lifestyle, as told through the eyes and stomach of a hardcore kinda’ guy. As a fan and regular ‘No Reservations’ viewer, I’m willing to bet it will be, how can I say?… bad *beeping* @ss!
For an absolutely brilliant, fully-detailed report of Anthony Bordain’s visit to New Uptown Fountain, check out Dave’s new blog, Choo On This!!!
Photos in this entry are courtesy of Dave Choo. Mahalo!
This might as well be named “The Tasty Noodle Island” blog, as here I present yet another store-bought fresh oriental noodle product in the form of Okinawa Soba by Sun Noodle. You may know by my previous posts how fond I am of Sun Noodle’s Ramen products. With that in mind, I just had to pick up this Okinawa Soba item up and give it a spin.
This 14.7 oz 2-person serving package was purchased at Ward Marukai for $2.79 (regular price). It includes a sealed inner bag of soba noodles (single batch) and two packets of soup base…
Notice how these Okinawan Soba noodles are light in color and have a wide and flat profile vs. Japanese Soba noodles which are more brown and have a thinner, round profile.
Well, like Saimin and Ramen (or any noodle dish for that matter), they require further garnishment to make it a complete dish. With that I added julienned carrots, celery and sliced green onions. There’s also a small amount of minced fresh ginger and garlic for extra “kick”…
As well as two types of Kamaboko (fish cake)…
Hilo’s Amano brand Vegetable Tenpura Deep Fried Fish Cake - 6 oz., $1.27 (on sale) from Marukai.
Here it is unpackaged…
Notice all the bits and pieces of green onion, peas and carrots. This stuff is awesome just eaten alone, so imagine how good they are in the Yakisoba noodles!
Also…
Hilo’s Amano brand Uzumaki Steamed Fish Cake - 6 oz., $1.27 (on sale) from Marukai.
Notice the attractive swirled profile…
This stuff is mandatory in saimin.
So I also made Julienned strips out of these two fish cakes. You could also add (or substitute) with Spam or Charsiu (local style), but I opted to stick with these. Especially since the deep-fried Vegetable Tenpura Fish Cake already has a “meaty” flavor profile.
Now that we’re prepped, on with the cooking, which is VERY easy (like making Saimin)…
In a large sauté pan or wok on medium-high heat, first sauté the vegetables…
Once the vegetables begin soften and cook through, add the Kamaboko (or other meat)…
In that photo, you can see how I cut the Kamaboko, so that everything is uniform and combines easier with the soba noodles.
The Kamaboko is already cooked out of the package, so all you’re doing here is heating it up. Then you add the broth. First combine the broth packet with 1-1/2 cups of boiling water in a cup. There are two packets in here, so make that 3 cups for the 2 packets. Then pour the broth into the pan with the vegetables and fish cake…
Unlike ramen or saimin, this is a “dry” noodle dish, not a soup; where the broth is only for flavor and moisture, and the noodles will mostly absorb all of it.
Then add the Soba noodles…
The broth will begin to boil and steam and cook the noodles, which the noodles will also absorb most of its moisture and flavor. With chopsticks (or tongs), combine the noodles, vegetables and kamaboko (or meat) evenly…
If you want, you can adjust the final flavor with Shoyu…
As you can see, the soba noodles absorbed that broth, making them tender and moist. These Yakisoba noodles really are “sponges”, also taking on the Kamaboko flavors.
From the time the noodles are added, it only takes about 5 minutes to reach the ideal tender, and moist finish. Finally, garnish it with the green onions and that’s it!
Itadakimasu!
As you can see, this is a popular item with local Okazuya shops, as many of them are owned Okinwans, such as shown in this plate from Masa & Joyce in Kaneohe…
And the dish really is flexible as to what you garnish with. Here’s a Yakisoba plate from this year’s Okinawan Festival…
I’m willing to bet Sun Noodle makes the noodles sold at the festival. Next year I’ll ask. But they do look like the same one I have here from the store. As you can see, they put SPAM in theirs. Mines mo’ bettah with da’ Kamaboko!
Next time I’ll try added that pickled ginger garnish on top. That looks good!
Anyway, next time you’re in the mood for noodles, give this Okinawa Yakisoba by Sun Noodle a try. It’s really easy to make.. and to make it your own. It’s also a fantastic one-dish meal, great for pot lucks or to pack for the beach. Oishii desu!
Okahara’s Saimin - Pomai’s “Deluxe” version
Hawaii’s supermarkets carry two prominent brands of locally-made, FRESH Saimin: S&S (now owned by Sun Noodle) and Okahara’s. What I mean by fresh is the noodles, in which they’re mostly cooked, only requiring a quick dip in boiling water to heat them up. This also means this type of saimin requires refrigeration or freezing for storage.
So enter Okahara’s, which we have here as the “Saimin Lovers Pack”…
As you can see, it’s similar to how S&S packages their fresh Saimin, in what I’ll call, “Semi-Ready-to-Eat Saimin”. Just add garnish.
Inside of this bag, you get 9 packages of 4.5 oz. single serving Saimin…
Each individually-sealed package contains fresh 4.5 oz. of pre-cooked Saimin noodles and a packet of powdered broth.
Let’s start with that broth, because that’s the most important part! Now I’m not a chemist, but if you ask me, this is basically HON DASHI, or Bonito Fish Soup Stock, in powdered form. Here’s the ingredients to Okahara’s “Soup”: Salt, MSG, Sugar, Powdered Bonito, Powdered Soy, Powdered Onion, Caramel Coloring and Green Onion (made in Japan).
Common! That’s just Dashi! Da’ kine’ you use fo’ make Miso Soup. I know it! Don’t get me wrong. Not knocking it. It’s just really so basic, that it begs you to add more stuff to your saimin, as you can with the all the garnishes I’ve added.
Here’s how the contents look unpackaged…
The ingredients for these pre-cooked noodles are: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin added as dough conditioner), Water, Salt & Potassium Carbonate.
“Cooking” this type of saimin simply requires a quick 2 minute boil in water, then serve. The instructions say to add the powdered soup into the water with saimin as it boils, but I opt to mix it directly in my serving bowl with hot water, so I can adjust the intensity of the broth. That’s the “Ramen” in me. lol
That first bowl I pictured above was my girlfriend’s, as she doesn’t care for green onions, so I kept them whole (for presentation purposes), which she simply fished out.
Here’s my “Supah’ Deluxe Saimin”…
Okahara’s Saimin - Pomai’s “Supah’ Deluxe” version
“Supah Deluxe Saimin” eh? So what do we mean by that? Well my friends, it’s all about the toppings. The “icing on the cake” if you will.
First witness not 1, not 2, but EIGHT pieces of fried SPAM. That’s what I’m talkin’ about! Then take hold of not 1 but FIVE slices of Kamaboko fish cake. Throw in half of a hard-boiled egg and CHOKE green onions, and that’s it. These are the CORE ingredients of what we consider “Local-Style Saimin”. Another popular (local style) meat option to SPAM or luncheon meat is Charsiu (Chinese roast pork), which is actually my preference, but I didn’t have any on-hand for this occasion.
So how does Okahara’s compare to S&S? In my opinion, along with a few of my coworkers, Okahara’s broth has more flavor. S&S is bland by comparison. But really, we ARE just talking about a basic Dashi broth, aren’t we? Also, as many locals often do, adding shoyu for a “boost” is protocol. Also keep in mind that I’m a Japanese style Ramen fanatic, so Saimin “broth” really is substandard for me, but hey, that’s only if we’re nitpicking. I still love this stuff!
If you’ve ever been to Hamura’s on Kauai (they won a James Beard award), then you get a sense of what Okahara’s tastes like. This is just your everyday Saimin that does what it’s supposed to do: taste like Saimin, do a great job at it, and most of all, satisfy your hunger. It does that, and does it on time and on budget. This package of 9 single servings cost just $3.99 on sale at Marukai. What a bargain!
It really comes down to how you garnish Saimin to your liking. Right out the package it isn’t going to “wow” you. But when you “Go Fo’ Broke” like I did here, then it’s the ultimate.
A while back I posted an entry about S&S’ ready-to-serve bowl…
S&S Saimin - Ready-to-Eat Bowl
Well, Okahara’s also has a competing product…
Okahara’s Saimin - Ready-to-Eat Bowl
Renote in the S&S bowl that I added Menma, which are marinated bamboo shoots. Otherwise it includes the 1 piece of luncheon meat, Kamaboko (fish cake) and green onions.
Now, looking at the Okahara’s Saimin ready-to-eat bowl, it includes Kamaboko, along with a significantly-more generous helping of sliced luncheon meat (like SPAM), along with a generous amount of sliced eggs (omelet), along with fresh sliced green onions. Nice. These ready-to-eat bowls are a godsend for work, and BLOW any “Cup Noodle” stuff out the park. Now if they’d only do this with Ramen!
A great way to enjoy Saimin, which I learned from a friend a long time ago, is to enjoy it along with a hamburger. Instead of french fries, have a Saimin!
Yes, Saimin is one of the true culinary icons that represent Hawaii’s plantation heritage, where cultures blended and came up with the perfect comfort food. Gotta’ love Saimin!
P.S. If you want to see one version of “non-soup” Saimin, that would be in the form of the Somen Salad…
As you can see, this Somen Salad is from Zippy’s. It’s made up of Somen Noodles, which are skinnier and more delicate than Saimin Noodles, garnished with chopped ham, Kamaboko, egg, cucumber, and green onion, served over a bed of mixed green lettuce, along with a sesame and shoyu dressing that you pour over it upon digging in.
The other version is the local style fried noodles, which I’ll post later when I order some.
Tis’ the season for folks giving us fruits. From the Longan, or Loon Ngan “Dragon Eye” fruit in my last post, to two boxes of Persimmons from Kula, Maui!…
My girlfriend’s mother on Maui sent these to us, which she picked from her friend’s trees in her yard up in Kula. The elevation there is high, which I apparently is an ideal climate for this fruit.
I’d say the flavor and texture is like a cross between a cantaloupe, a pear and an apple, with a firm flesh and thin skin. They say you’re supposed to peel it, but ahh.. too much hassle. I just whack da’ buggah, skin and all. lol They’re pretty sweet, without much acidity.
Ono!
Screenshot: ONOKINEGRINDS.com during the “good ole days”
“At a Loss… for words” is how Reid titles and begins the last post (dated 7/31/07) we may see for a while at ONOKINEGRINDZ.com, one of Hawaii’s pioneering and most respected food blog sites on the web. With that, Reid has decided to, at least for the time being, put away his virtual chopsticks and take a break. His explanation being “I feel like I may have lost my “appetite”.
We hear you brother. Wakarimasu. There are times when even I feel my food writing arteries are blocked.
Regarding food blog journalism, the “chore” of taking photos and going through the creative thought process, Gail of HawaiiDiner.com recently wrote in a forum where we discussed the subject, “At this point for me, I like nothing better then to sit down to meal and not have to do any of those things . The luxury of simply being in that moment and not having to wait to get the perfect shot before I take a bite is sheer bliss.” Another sentiment I too also sometimes feel. Yet the coals of my culinary mind are still burning, able and willing to share.
Thankfully Reid is keeping the site online, so OKG’s substantial archives vault will still be there.
He’s kindly provided a list of some of Hawaii’s food blogging “young bloods” who now carry the torch, including myself here at this site. With that I’ll do my best to seek out new places, new products and new ideas to share with everyone here at “Da Island”.
Arigato Reid. Take it easy and take care.
Top to bottom (or back to front): Ume Musubi, Pickled Cucumber, Maui’s Uradomo Farm’s Takuan (ichiban!), Kim Chee Sausage, Pastele Sausage and Chorizo Sausage
In spirit of the popular Portuguese Sausage Shootout, here’s a further spin on ethnic variety in the form of Kim Chee, Pastele and Chorizo Sausages! Who woulda’ thought? Yes, give a butcher some casings, ground meat and a bunch of ethnic flavorings and things like this do happen as we see here!
You can’t help but think to yourself when seeing something like this on the store shelves, “I wonder how those taste? Does the flavor actually resemble what it’s labeled as?” Well, those questions certainly crossed my mind, so nothing else to do but throw them in the cart and give ‘em a spin!
These three sausages are all made by Kukui Sausage Company in Honolulu, Hawaii. Here is each one in detail…
Kim Chee Sausage
8oz.
Ingredients: Pork, Water, Salt, Vinegar, Flavorings, Paprika, Sodium Nitrite, Chili Powder, Cabbage, Garlic, Scallion, Sugar, Fish Sauce, MSG
Pastele Sausage
8oz.
Ingredients: Pork, Bananas, Salt, Black Pepper, Tomato Paste, Achote Oil, Spices, Sodium Phosphate, Sodium Nitrite
Chorizo Sausage
8oz.
Ingredients: Pork, Vinegar, Parika, Garlic, Chili Powder, Black Pepper, Spices, Sodium Phosphate, Sodium Nitrite
As you can see, these are all pork-based sausages, and from there the flavor components completely take a different course.
Hawaii’s culinary scene is no stranger to these three flavors due to the contributions of our fellow Korean (Kim Chee), Puerto Rican (Pastele) and overall Latino (Chorizo) folks.
So how do they taste? First of all, notice that I accompany these rather heavy-hearted foods with my trusty Ume Musubi, Takuan and pickled cucumber. These help buffer the palate and also bring balance to an otherwise oily affair.
Right down to it, the Kim Chee and the Pastele both taste as advertised. The Kim Chee sausage taste like Kim Chee-flavored pork and the Pastele Sausage tastes like a “porky” pastele. That really is the best and only way I can explain it.
With the Kim Chee sausage, there’s actual slices of cabbage mixed in it, so the texture further reinforces and convinces you what it’s supposed to be. I would recommend they make this one a little more spicy-hot; not too hot, but more than what it is so that you really are convinced this IS Kim Chee sausage. Still, that flavor is there and you know it upon first bite.
Here you can see a slice of Kim Chee cabbage in the sausage…
I can see cutting this into cubes and adding it to the classic Kim Chee Fried Rice.
In truth, I didn’t like the Chorizo Sausage at all. It lacked quality in flavor, tasting mostly like a spicy porky “something”. Worst of all, it falls apart as it cooks, turning into basically a sauteed ground pork with a strangely-spiced flavor profile. There’s no way this even comes close to that good stuff in the green can.
My favorite, and certainly the one shining with the most character and most true to it’s labeled name is the Pastele Sausage. While I won’t say you can taste the bananas in it, there’s something about that ingredient that gives this sausage its signature flavor. It’s really hard for me to describe this, but it’s really good and taste, well, like Pastele Sausage! Shouldn’t it?
You can sort of see the complexity involved in this cross section of the Pastele Sausage…
This is certainly one you must pick and try if you like the flavor of Peurto Rican style Pasteles.
Any of these three would be a welcome addition to an ethnically-charged fried rice.
1st place: Pastele Sausage
2nd place: Kim Chee Sausage
3rd place: Chorizo Sausage
Once again, I highly recommend the Pastele Sausage if you like pasteles. This hits home.
Kukui Sausage Company
Honolulu, Hawaii 96819
(80 
841-8843
P.S. I’ve added Frank’s Foods (Hilo), Redondos (duh!) and Kukui brand Portuguese Sausage to “The Great Portuguese Sausage Shootout” entry.
Please join me in laying out a warm virtual welcome to Loco Kine Grindz! A new Hawaii-based food blog…
Author and founder Dale Yasunaga is already off to a great start with nice photos and very thorough, well-written reviews of Ichiriki and Restaurant Epic here in Honolulu.
To learn more, visit LocoKineGrindz.com.
Aloha and Congratulations!
Onion Bagel Roast Beef Sandwich
Bagels… gotta’ love ‘em! Any type (plain, egg, onion, poppy seeds, blueberry, etc.), split in half, with a generous layer of (plain or flavored) cream cheese spread on each side, then ‘nuked’ to soften the cheese and bagel. One of those rare, perfect marriages of culinary delight.
Yesterday for lunch we visited Lox of Bagels, located on Sand Island Access Rd., where I ordered a Roast Beef Bagel Sandwich prepared the following way: a house-made toasted Onion Bagel, split and filled with a heaping layer of roast beef, Alfalfa sprouts, Manoa lettuce, tomato, red onion, mustard and mayo’, with a dill wedge on the side for $5.25. This my friends is purely a quality-over-quantity affair.
And how was it? Absolutely delicious. The chewy texture combined with the flavorful and toasty crust of the bagel with all that onions speckled on it was the perfect compliment to the heaping layer of roast beef and fresh vegetables. Speaking of quantity, it’s just right. Just enough that I could only eat half the sandwich in one sitting, waiting for that “second wind” to complete the other half about an hour later. And I was content. The dill pickle wedge was the perfect accompaniment. Along with roast beef, other sandwich offerings include ham, tuna, salami, pastrami, chicken salad and smoked turkey. All $5.25 each. You can also add cheese - cheddar, mozzarella, provolone or swiss - for 50 cents.
As you might expect from a dedicated bagel shop, Lox of Bagels is quite diverse in their offerings.
The star attraction, the bagels, are available in over 20 varieties. The usual suspects are there, plus some interesting others such as Banana Walnut (yum), Jalapeno, Taro, “Hawaiian” and guava. My favorite has always been the onion bagel, which is what I opted for on my sandwich above. You can select any variety for your sandwich order. Bagels alone are $.95 each, $5.40 for a half dozen and $10.80 for a baker’s dozen (13).
They have a variety of cream cheese spreads that are pre-prepared in containers in a self-serve refrigerator near the front counter. These flavored spreads include plain, honey, cinnamon walnut, spinach herb, chive, strawberry, guava, lox, garden vegetable, Japaleno-Cheddar, cucumber onion dill and bacon-scallion. Available in 2 oz. or 8 oz. sizes between $1.25 to $5.50 each.
The lox spread has the salmon incorporated into the cream cheese. If you prefer a true New York style “Lox and Bagel”, they have what’s called “The Manhattan, which uses whole slices of smoked Salmon (Lox) and I think onions and capers. Well it should. It’s kinda’ pricey at $7.75.
A popular time to go there is during breakfast (they open at 5am M-F), where you can get a tasty (hey I like that word!) Bagel Breakfast Sandwich that includes a buttered bagel split in half and filled with eggs, with or without other additions of cheese, bacon or ham. Someone needs to suggest they put Portuguese Sausage on that list! At $2.30 tp 3.95 respectively, that’s a pretty good deal. I’ve had these before and let me tell you, it really fills you up and energizes you for that long work day ahead!
They also have bagel pizzas and melts. Here’s the Pepperoni and Cheese…
Pizza Bagel: Onion Bagel topped with tomato sauce, mozzarella and slices of pepperoni, $3.25 (for both halves).
My friend who ordered that gave it a “thumbs up”. He also ordered this quite unique twist here, simply called the Bagel Dog!…
Bagel Dog
$2.75 gets you one these absolutely awesome dogs. A jumbo all-beef Oscar Mayer wiener, wrapped in a toasty, chewy bagel bun.. come on! Don’t tell me that doesn’t sound good! It’s awesome! He gave me a good-sized sample to try and I absolutely loved it. Lox of Bagels needs to set up a cart at the UH football games and sell these. Guaranz’ they’d sell out. Bring in a Matson container full of ‘em. I’ll eat every one. lol
OK, enough with that Bagel Dog. It’s making me hungry.
Their other specialty are the Bagel “Puffs”, which are flavored bagels shaped like a manapua instead of a doughnut. There’s a Cinnamon Raisin puff with cream cheese filling @ $85 cents each, or specialty puffs (chocolate or peanut butter) @ 1.20 each. They even have one with Azuki beans. There’s also a bagel danish.
Lastly there’s Auntie Sunny’s Bagel Chips. Basically toasted, crispy slices (chips) of bagels (usually made from the previous days leftovers), flavored with cinnamon sugar, buttery garlic or Parmesan Garlic. $5.25-$5.75 for a generous-sized bag. Great snack!
They also have salads, including chicken, Mediterranean, Mandarin Chicken and fresh fruit. They used to have soups, but they crossed it off the menu. Guess those weren’t popular.
Being an early riser, they fittingly offer a list of coffee drinks, including Espresso, Red Eye and Cafe Latte to name a few, in single or double sizes. You can also add flavored shots.
Lox of Bagels is located on the far left end corner in a strip mall at the end of the main drag of Sand Island Access Rd… The shop itself is rather small, making it mostly a take-out affair, with just a few small tables inside.
Next time you’re hungry for a different kind of sandwich for breakfast or lunch, or if you simply love bagels, swing by and check out Lox of Bagels. Highly recommended.
LOX OF BAGELS
Sand Island Center
111 Sand Island Access Road
Honolulu, Hawaii 96819
Tel: (80 845-2855 Fax: (80 845-8679
Mon-Fri: 5:00am to 3:00pm
Sat: 6:30am to 2pm Sun: closed
Winnahz!
Mikey’s Favorites Golden Flakes (Shortbread Cornflakes) Cookies
Every once in a while a locally-made treat comes along that’s truly special. Well, Mikey’s Golden Flakes (Shortbread Cornflakes) cookies, made right here in Honolulu, are just that. Actually, they’re AWESOME! By far one of the best cookies I’ve ever tasted. Honestly.
Buttery-sweet, very crispy, with an added dimension of flavor and texture offered by the cornflakes that are speckled on the bottom and top of each cookie. Add a glass of cold milk to dip them in and you’ve got the perfect after-work or school snack.
Along with their popular Golden Flakes cookie, Mikey’s Favorites also offers a few other varieties such as Chocolate Chip, Chocolate Chip with Macadamia Nut, Chocolate Chip with Walnut, Macadamia Nut, Peanut Butter (also very popular), Pineapple Coconut, Rainbow Delight (Candy Sprinkles), Shortbread and Almond Cookies… most of which are in the Shortbread style, so they’re all very crispy, sweet and buttery rich. Yum!
Pineapple Coconut (bottom left), Rainbow Delight (Candy Sprinkles, top left), Peanut Butter (middle 3), Golden Flakes (3 on the right)
Mikey’s Favorites are manufactured in a shop tucked away in an industrial backgroad off of Waikamilo Rd. in Kalihi, which is where you’d need to go if you want their full selection, although few small shops such as Baldwins, Shima’s and Tamashiro Market sell select flavors in smaller bags.
Interestingly, the owner’s name is Greg Teshima, where as Mikey is actually his son’s name, hence you get why they’re named “Mikey’s Favorites”, and for good reason so… they’re my favorite cookie too!
This is how a box would come packed from their shop (that is ALOT of cookies)…
Golden Flakes and Peanut Butter shortbread cookies from Mikey’s Favorites
These make fantastic omiyage (gift), which in fact are how I discovered them. Give ‘em a try - especially the Golden Flakes - and I bet you’ll love ‘em.
Mikey’s Favorites
Unlimited, Inc.
720 Moowaa Street Unit 1
Honolulu, HI 96817
(80 841-0373
Hot on the heels of the Portuguese Sausage Shootout comes another popular island favorite from the Portuguese, the Malasada. I work in an office where folks love to share food, and yesterday was no exception as one of our accountants brought us a box of Leonard’s Malasadas from their wagon located in Waikele Shopping Center.
Malasadas are essentially a doughnut shaped as shown (no hole in it), about the size of a racket ball, deep fried until GBD and dusted with a light coat of granulated sugar. Leonard’s also offers filled versions with custard, chocolate or Haupia (coconut cream). They’re 60 cents each or cheaper if purchased in larger quantities.
I haven’t had Malasadas for a while; the last time being from Champion Malasadas (Beretania st.), a formidable contender to Leonard’s. Well this batch was consistent to what I always remember Leonard’s to be… fluffy, slightly spongee, slightly chewy, with a nice change in texture from the deep-fried outer crust, complimented, but not overdone by the granulated sugar finish. What’s most important is that they’re not greasy, which is a testament that they have good management over proper oil temperature. Just a slight “slick” on the crust that helps the sugar stick to them and also provides a sort of buttery finish in texture if you will. They might even have some secret ingredient that helps prevent oil from penetrating into the dough as it cooks.
Reheating or eating them cold just isn’t an option. Just like anything else that’s deep-fried, Malasadas are something you MUST eat while it’s piping hot straight from the bakery or wagon.
I’m having evil thoughts about this. How about making a Malasada Dog? lol Heck, they did it with Andagi (Okinawan donuts), so why not the Malasada? O.K., one day after my arteries take a break perhaps I’ll try that.
This Leonard’s logo sticker they put on each box is a whimsical, yet accurate illustration of what their famous red and white striped Malasada wagon looks like…
They also have a bakery home base located on Kapahulu Avenue that’s been there for decades.
While their may be a few contenders out there, the first name that comes to mind when you mention Malasadas is Leonard’s… a household name in Hawaii that continues to this day with excellence.
Maebo’s One-Ton Chips, 26 oz. Jar from Costco, $13.99
Ruffles, Doritos and Funyuns snack chips may be household names across the US, but there are several local brands that are precious to folks who grew up with them in Hawaii. Arguably at the top of that list is Maebo’s One-Ton Chips.
Maebo Noodle Factory had its humble beginning in 1950 in Hilo on the big island of Hawaii, going through some changes, including a fire in 2003 that destroyed their factory.
Fortunately they built a new factory and continue to produce the delicious One-Ton Chips which are available for purchase in most Hawaii supermarkets and online at their website today.
That massive jar I have pictured above is currently available at Oahu’s Costco and Sam’s Club locations (and I assume at all other locations across the 808 state). They’re also sold in 15 oz. and 4 oz. packages in most supermarkets.
Just as important as the contents are the logo and packaging, which those familiar to it, immediately recognize the One-Ton Weightlifter Man and blue and red label. Super classic!
As is common with most Hawaii-made products, they’re comparably more expensive than the mainland competition. Still, these chips are gems and worth the extra price for admission.
Maebo’s One-Ton Chips
“One-Ton” is a clever and obvious twist on Wonton, that famous Chinese noodle wrapper. Well, these One-Ton chips are essentially like the Crispy Wonton you’ve had in that Chinese restaurant down the street, just more crispy and a little sweeter, thanks to the addition of sugar, cornstarch and whole eggs.
They’re great for snacking as is, or even better yet, use them as a topping for the PERFECT Oriental Salad. I’ll retrofit a recipe and demo of that in here later.
Again, very crisp, slightly sweet, slightly salty. A delicate balance that Maebo presents in the perfect form of what a Wonton…excuse me.. ehem.. ONE-TON chip should be. Love it.
Second on my hit list are Nibb-its…
Nibb-its bar-b-que flavored potato curls, 2.5 oz. package, $3.49 at Foodland
Nibb-its were very popular in Hawaii during the late 70’s and early 80’s. They were one of very few chips on the shelf at the time that had a really spicy, barbecue flavor, and very unique texture and appearance.
I can’t tell you much about its history, except that they’re manufactured by Yick Lung, a former household Hawaii name that was synonymous with Li Hing Mui “Cracked Seed”. From the 80’s, on back, you could find Yick Lung seeds in Long’s Drugs at every checkout counter. Today they seem to be a phantom business with just a few products such as this, and very limited production and distribution to Hawaii stores.
Nibb-its?
On that note, I must say, the Nibb-its on shelves today are - honest to say - disappointing in comparison to what I remember them to be in my childhood. These are NOT the same. While a good try, they lack the porosity, fluff and prominent spicy barbecue flavor I remember them to be. While these here aren’t bad in and of itself, again, not the same. These are more “sealed” if you will. Crunchy, but too dense. Not fluffy enough. Best way to describe it. Most importantly, there isn’t enough barbecue spice flavoring sprinkled on it, making them bland to the original in comparison. I remember the originals being rather HOT, spice-wise.
Heck, go pick up a bag and try them yourself and let us know what you think.
What is nice is that the original label was preserved, so the nostalgia of the brand and the core of the chip is still there. Yick Lung just needs to work on the authenticity of flavor and texture a bit more.
Merchandised on an independent metal rack in Foodland next to the Nibb-its were these Yick Lung Shrimp Chips…
Yick Lung Shimp Flavored Chips, $3.79.
I can’t recall Yick Lung producing this in the past, but if you do, let us know. There’s a much more widely distributed brand of Shrimp Chips from Frito Lay’s Maui style label.
Yick Lung Shrimp Chips
The characteristics that sets these apart from the Maui Style brand are the assorted colors (Maui’s is only white) and the higher price per serving; almost $4 for a bag of chips I can practically count how many there are in the bag at one glance. Otherwise, just your typical slightly greasy, lightly salted shrimp chip.
You can buy uncooked shrimp chips in asian supermarkets and deep fry them yourself. Those are very cheap.
My hopes are that Yick Lung steps up their game and becomes a leading Hawaii brand once again. How can you forget the name, “Yick Lung”?!
Last but not least, another classic are the Maui Potato Chips from the Maui Potato Chip Factory out of Kahului. These are thick kettle cut type, rather greasy and salty but certainly ono. They’re easily to identify on the shelf with their clear package and red and yellow imprinted label.
I just got off the phone with someone at the Maui Potato Chip Factory, and they said currently there are NO distributors on the island of Oahu, but they are available all over Maui. The last place on Oahu to carry it was Star Market Kahala, but they closed. Next time family flies over (or I fly there), I’ll get a bag and retrofit a story on it here.
Being half Portuguese, it’s fitting that I do a thorough job of covering one of Hawaii’s favorite ethnic foods, the Portuguese Sausage. Hawaii’s manufacturers mostly stick by a similar recipe that is unique to the islands, setting ours apart from those found on the mainland… or possibly even in Portugal.
The most popular way to eat it is for breakfast as simply Portuguese Sausage, Eggs and Rice. Comfort food at its best. Most Hawaii restaurants that serve breakfast have Portuguese sausage as an option to bacon, breakfast links or ham, including national chains such as McDonald’s and iHop.
What inspired me to have a Portuguese Sausage shootout is the wide selection of locally-made brands and varieties that fill our supermarket shelves today, commonly taking up to 4 feet of meat department refrigerator shelf space.
So let the battle begin!…
The players (top to bottom):
- Redondo’s Lisboa Portuguese Brand Sausage, 10 oz., $1.99 (sale price) from Don Quijote.
Ingredients: Pork, water, salt, flavorings, sugar, sodium phosphate, monosodium glutamate, oleo-resin of parika, sodiumerythorbate, sodium nitrite, packed in collagen casing. - Uncle Louie’s Fully Cooked Mild Portuguese Brand Sausage Stick, package of 3 at 48 oz. (3 lbs.) total, $10 from Costco.
Ingredients: Pork, water, salt, non-fat dry milk, paprika, vinegar, garlic, chili pepper, spice, sweetener (sucralose), sodium nitrite. - Gouvea’s Portuguese Brand Sausage (Linguica). 10 oz., $1.99 from Don Quijote.
Ingredients: Pork, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite. - Rego’s Purity of Hawaii Mild Portuguese Brand Sausage. 10 oz., $1.99 from Marukai Market Place.
Ingredients: Pork, water, nonfat dry milk, salt, vinegar, sugar, flavorings, paprika, sodium phosphate, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing. - Aloha Brand Portuguese Brand Sausage Hawaiian Style (distributed by Gouvea’s Inc.). 5 oz., $1.29 from Don Quijote.
Ingredients: Pork, water, salt, dextrose, spices, hydrolyzed wheat protien, paprika, sodium phosphate, garlic, spice extractives, natural flavorings, sodium erythorbate, sodium nitrite and collagen casing. - Pacific Sausage Mild Portuguese Brand Sausage (Linguica), 5 oz., 99 cents from Don Quijote.
Ingredients: Pork, water, salt, vinegar, sugar, flavoring, spices, garlic, paprika, sodium phosphate, sodium erythorbate, dextrose, sodium nitrite, sodium citrate. - Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.), 5 oz., 99 cents from Marukai Market Place.
Ingredients: Pork, water, nonfat dry milk, salt, vinegar, flavorings, paprika, sodium phosphate, smoke flavoring, sodium erythorbate, sodium nitrite, oleoresin of paprika, packed in collagen casing. - Gouvea’s Portuguese Brand Sausage Made with Pork and Chicken, 5 oz., $1.29 from Don Quijote.
Ingredients: Pork, mechanically separated chicken, water, salt, spices, garlic, paprika, sodium erythorbate, sodium nitrite and collagen casing. - Redondo’s Mo’ono Sweet Hot Portuguese Brand Sausage, 5 oz., 99 cents from Marukai Market Place.
Ingredients: Pork, water, soy sauce, sugar, salt, flavorings, sodium phosphate, monosodium glutamate, oleoresin of paprika, sodium erythorbate, sodium nitrite, packed in collagen casing. - Frank’s Foods Portuguese Brand Sausage (from Hilo), 12 oz., $2.49 (on sale) from Ward Marukai.
Ingredients: Pork, beef, dextrose, salt, soy protein concentrate, paprika, sodium phosphate, flavorings, hydrolyzed soy protein, garlic powder, msg, smoke flavoring, sodium erythorbate, sodium nitrite. - Kukui Sausage Co, Inc. Portuguese Brand Sausage, 8 oz., $1.99 (on sale) from Ward Marukai..
Ingredients: Pork, water, salt, sugar, flavorings, paprika, sodium phosphate, sodium nitrite, chili powder, sodium erythorbate.
With (now) 11 players on the “field”, I had to be careful in properly identifying each one for an accurate comparison. While they’re each slightly varied in color and size, for the most part, they all share the same DNA, so labeling was the only way to do it…
As you can see, they all have distinguishable marbeling; some more pronounced than others…
The newest player on the field is Uncle Louie’s, made in Kahului, Maui and available in a bulk pack of 3 HUGE (I mean HUGE) 1 pound sausages at Costco. On a side note to Costco, they also sell Redondo’s Portuguese Sausage in preformed “Spam Musubi” rectangular shapes. How cool is that!
Portuguese Sausage tastes best pan-fried for serving…
I cut 4 slices from each brand, about 3/8″ thick at a bias (diagonally) to provide more surface area.
The only way to give this shootout a fare shake was to accompany the taste test with its true companion, eggs and rice!…
Post edit additions, top to bottom (back to front): Ume Musubi, pickled cucumber, takuan (palate buffers), Frank’s Foods (Hilo), Redondo’s and Kukui brand Portuguese Sausage (uncooked left and cooked right)
Yes, call me crazy. I felt that way attempting to properly plate, sort and label this spread. But tell me that doesn’t look good! Notice I added a couple slices of Takuan, a Japanese picked turnip. I learned this from the mama sans at Tropic Fish and Vegetable market, who makes their Portuguese Sausage, eggs and rice breakfast bento with this. It adds balance, harmony and helps buffer the palate. Try it with Takuan. The best!
The results!..
- Frank’s Foods Portuguese Brand Sausage:
Pork, beefy, smoky and tight; not too fatty or greasy. You haven’t had local style Portuguese Sausage until you’ve had Franks!
- Rego’s Purity of Hawaii Mild Portuguese Brand Sausage:
Slightly sweet twang; mild spices; porky; soft casing; well-balanced overall.
- Hawaiian Sausage Company Mild Portuguese Brand Sausage (distributed by Rego’s Purity Food Co., Inc.):
Smokey!, mildly spicy, porky & moist. Even with the added smoke component, this one was also very well balanced and packed with flavor.