I guess summer is here. The rain has tapered off, the termites come around, and I haven't had to turn on my electric blankie for over a week.
When the weather turns warm, I try to serve food that won't add much to the heat...more veggies...less rice...no "gravy" foods. The warm weather is also perfect for outdoor eating and "build your own" foods like fish tacos.
For several years, I've been making breaded
mahi (short for
mahimahi). Breaded
mahi/fried
mahi, is an okazuya staple. Pieces of golden brown fillets line trays, waiting to be packed in a box lunch. "Breaded" usually refers to the use of
panko breadcrumbs. The Ds and The Help enjoy
mahi because it's easy to eat; no bones to pick out. I like making fried
mahi at home (maybe because The Help makes the absolute best tartar sauce). I would post his recipe for tartar sauce, but I am certain he doesn't use a recipe. Magically, it turns out delicious every time.
In spite of willingly consuming breaded
mahi, The Help isn't normally much of a fish, rice, and Japanese pickles eater. So it wasn't a huge surprise when he broke from the norm and used my breaded
mahi in fish tacos. I suppose the stars were all in the right place. . .we happened to have
won bok, carrots, purple cabbage, tortillas, AND
salsa, on hand.
Whether you have breaded
mahi in a bento, with rice or in a taco, making it at home isn't too difficult. The results are delicious and well worth the effort.
click on recipe title for printable recipe
1 lb mahimahi, thinly sliced
1 tbsp sugar
2 tbsp cornstarch
1 tsp salt
1 tbsp sake
1/2 tsp curry powder
1 tbsp shoyu
1 egg, beaten
1 1/2 c panko
oil for frying
Combine sugar, cornstarch, salt, sake, curry powder and shoyu. Add mahimahi and marinate for 1 hour. Heat oil in a skillet. Dip fish into beaten egg then roll in panko. Fry until golden brown.
It seems like it's been a while since I went anywhere. But a few weeks ago, I went to Honolulu to "fix" my shoulder. A trip to Honolulu would not have been complete without visiting the newest (for now) member of my family, Cody. Big congratulations go out to his parents, LA and Stason, and his beaming grandpa Miles. Cody will have many rich years of listening to Grandpa Miles' stories about his youth, the dangers of going into Waikiki, and how he didn't enjoy napping while he was younger.
And we will forgive Stason for his ugly shirt.
Although I was in town for only an evening, I managed to get my dim sum fix. We tried a new place called Yum Cha. I was excited to see xiao long bao on the menu. It was actually just okay, although this was the first place in Hawaii where I've actually had xiao long bao. My previous experience has been limited to Din Tai Fung, so perhaps it's not a fair comparison. The shrimp look funn was delicious. Yum Cha is one of those places on Oahu where you can get the cute animal buns (I think the other place is Panda Dim Sum, a place I have yet to try).
The animal buns are dessert buns. The piggies are filled with custard, and the doggies (sorry, no pic) have a black bean filling. If you know me, then you know why there is no doggie bun pic. I'm not a big fan of black bean.
The Help had to have his steamed char siu bao, and we also had an order of lo bok gao. I managed to eat just one of the piggie buns because I could not leave without having my favorite, mango pudding.
For our only dinner, it was a no-brainer. We ended up at Tonkatsu Tamafuji. I was smarter this time and ordered the white rice. But next time, I think I will try the oyster and shrimp combo. I don't think I need to eat the pork loin katsu again...not because it wasn't good, but it was just too heavy.
Since returning home, I've been putting a lot of time into my recovery. In addition to physical therapy, I've been trying to stretch and do more at home. While I am not back to normal yet, I can tell that I have made progress. I can actually put on my own deodorant and wash my own hair.
While all this was happening, Kilauea volcano continued producing lava. It is rather difficult to grasp the magnitude of changes which have occurred in the lower Puna area in the past 5 weeks. I know of several people who had to evacuate, as well as others who have actually lost their homes. D1 called me last week Thursday to tell me her long-time friend no longer has a home in Kapoho. This is not a stranger. This is someone who has spent time with our family over the years. It's difficult to find words.
The Help allowed a friend to try out his Fuji, and he captured this amazing picture from his bedroom. The foreground is bayfront (downtown Hilo). The lava fountain (fissure 8) is about 20 miles away.
 |
| photo credit: Nakaz42 |
And yesterday, I received an awesome gift from the valley of the sun. . .D1 returned! 😻
I guess summer is here. The rain has tapered off, the termites come around, and I haven't had to turn on my electric blankie for over a week.
When the weather turns warm, I try to serve food that won't add much to the heat...more veggies...less rice...no "gravy" foods. The warm weather is also perfect for outdoor eating and "build your own" foods like fish tacos.
For several years, I've been making breaded
mahi (short for
mahimahi). Breaded
mahi/fried
mahi, is an okazuya staple. Pieces of golden brown fillets line trays, waiting to be packed in a box lunch. "Breaded" usually refers to the use of
panko breadcrumbs. The Ds and The Help enjoy
mahi because it's easy to eat; no bones to pick out. I like making fried
mahi at home (maybe because The Help makes the absolute best tartar sauce). I would post his recipe for tartar sauce, but I am certain he doesn't use a recipe. Magically, it turns out delicious every time.
In spite of willingly consuming breaded
mahi, The Help isn't normally much of a fish, rice, and Japanese pickles eater. So it wasn't a huge surprise when he broke from the norm and used my breaded
mahi in fish tacos. I suppose the stars were all in the right place. . .we happened to have
won bok, carrots, purple cabbage, tortillas, AND
salsa, on hand.
Whether you have breaded
mahi in a bento, with rice or in a taco, making it at home isn't too difficult. The results are delicious and well worth the effort.
click on recipe title for printable recipe
1 lb mahimahi, thinly sliced
1 tbsp sugar
2 tbsp cornstarch
1 tsp salt
1 tbsp sake
1/2 tsp curry powder
1 tbsp shoyu
1 egg, beaten
1 1/2 c panko
oil for frying
Combine sugar, cornstarch, salt, sake, curry powder and shoyu. Add mahimahi and marinate for 1 hour. Heat oil in a skillet. Dip fish into beaten egg then roll in panko. Fry until golden brown.
It seems like it's been a while since I went anywhere. But a few weeks ago, I went to Honolulu to "fix" my shoulder. A trip to Honolulu would not have been complete without visiting the newest (for now) member of my family, Cody. Big congratulations go out to his parents, LA and Stason, and his beaming grandpa Miles. Cody will have many rich years of listening to Grandpa Miles' stories about his youth, the dangers of going into Waikiki, and how he didn't enjoy napping while he was younger.
And we will forgive Stason for his ugly shirt.
Although I was in town for only an evening, I managed to get my dim sum fix. We tried a new place called Yum Cha. I was excited to see xiao long bao on the menu. It was actually just okay, although this was the first place in Hawaii where I've actually had xiao long bao. My previous experience has been limited to Din Tai Fung, so perhaps it's not a fair comparison. The shrimp look funn was delicious. Yum Cha is one of those places on Oahu where you can get the cute animal buns (I think the other place is Panda Dim Sum, a place I have yet to try).
The animal buns are dessert buns. The piggies are filled with custard, and the doggies (sorry, no pic) have a black bean filling. If you know me, then you know why there is no doggie bun pic. I'm not a big fan of black bean.
The Help had to have his steamed char siu bao, and we also had an order of lo bok gao. I managed to eat just one of the piggie buns because I could not leave without having my favorite, mango pudding.
For our only dinner, it was a no-brainer. We ended up at Tonkatsu Tamafuji. I was smarter this time and ordered the white rice. But next time, I think I will try the oyster and shrimp combo. I don't think I need to eat the pork loin katsu again...not because it wasn't good, but it was just too heavy.
Since returning home, I've been putting a lot of time into my recovery. In addition to physical therapy, I've been trying to stretch and do more at home. While I am not back to normal yet, I can tell that I have made progress. I can actually put on my own deodorant and wash my own hair.
While all this was happening, Kilauea volcano continued producing lava. It is rather difficult to grasp the magnitude of changes which have occurred in the lower Puna area in the past 5 weeks. I know of several people who had to evacuate, as well as others who have actually lost their homes. D1 called me last week Thursday to tell me her long-time friend no longer has a home in Kapoho. This is not a stranger. This is someone who has spent time with our family over the years. It's difficult to find words.
The Help allowed a friend to try out his Fuji, and he captured this amazing picture from his bedroom. The foreground is bayfront (downtown Hilo). The lava fountain (fissure 8) is about 20 miles away.
|
| photo credit: Nakaz42 |
And yesterday, I received an awesome gift from the valley of the sun. . .D1 returned! 😻
I guess summer is here. The rain has tapered off, the termites come around, and I haven't had to turn on my electric blankie for over a week.
It seems like it's been a while since I went anywhere. But a few weeks ago, I went to Honolulu to "fix" my shoulder. A trip to Honolulu would not have been complete without visiting the newest (for now) member of my family, Cody. Big congratulations go out to his parents, LA and Stason, and his beaming grandpa Miles. Cody will have many rich years of listening to Grandpa Miles' stories about his youth, the dangers of going into Waikiki, and how he didn't enjoy napping while he was younger.
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