kruizing with kikukat
Showing posts with label deep fried. Show all posts
Showing posts with label deep fried. Show all posts

Monday, May 7, 2018

Cripes! Earthquake!!!

By now, you've probably heard about the huge earthquakes and the lava in east Hawaii.

On Thursday, May 3, mid-morning, there was a quick jolt.  It was enough to send me running to the doorway, but not enough to rattle the only student in my class that day.  He sat unfazed until I told him to get in the doorway with me.  The shaking stopped just as he stood up to join me.

By that late afternoon/early evening, the news reported fissures popping up in the Leilani Estates subdivision, about 40 minutes away from where I live.  Aside from my sore shoulder, I had a rather calm evening and was looking forward to the May Day program the next day.

I felt pretty good, pretty top-shape, having dealt effectively with 2 technological malfunctions that week.  KikukatDad's 1st Generation iPad was unable to download an upgrade to the Star-Advertiser app.  For him, that was a deal-breaker.  He knew the time had come to purchase a new iPad.

In spite of being a technology-dunce, KikukatDad, who has never turned on a computer in his life, took to the iPad.  For over 6 years (it was my hand-me-down), KikukatDad has read his newspaper on the iPad.  He mastered scrolling, swiping, and zooming.  When he went to Honolulu for short trips, his iPad followed him.

After a quick run to Target and a short set-up at home, his new iPad was ready to go.  I delivered it to him and he was able to read his paper again.  The Help provided some navigational support to smooth the transition.  So far, so good.

On Thursday, shortly after the jolt, D2 came to my room to show me her cracked iPhone screen.  Weighing the options, I told her we'd get her screen fixed (she would pay for it).  She wanted to use the phone as-is, but I told her that was unacceptable, fearing the cracked screen would eventually give way and cause damage to the actual workings of the phone.  OfficeMax was able to replace her screen, and I was home in time to cook dinner.  Again, so far, so good.

Then on Friday, around 11:30 am, the sign fell off the wall, literally.  I was in the boss' office, complaining about a coworker and a student engaging in blatant academic fraudulence.  One of the vice principals had joined us in his office, as he was questioning a recent announcement.  Then the shaking began.  A sign from the wall behind me fell and landed a few inches behind me.  There was no desk to crawl under!  Well, there was, but I would've had to sit ON the boss!  So I did what any reasonable person would do...I jumped up and held onto the vice principal.  Not my proudest moment, but I did feel safe.

The students and staff were eventually corralled into the pool area.  I actually felt safe in the pool area. . .no second or third floor to collapse onto me.  No concrete to fall on my head.  But every measure of safety was thrown out when the shaking began.  I was floored that many students just sat on the bleachers.  I wanted to run.  Where to, I'm not sure, but I knew I wanted to run.  The shaking lasted a loooooong time.  A student managed to take video, and it was featured on Hawaii News Now (and other places have shown it since).  The vantage point of the video is actually very close to where I was when the shaking began.

We've had a few jolts since then, and it is unnerving every time it happens.  Thus far, the damage at home hasn't been bad.  I lost a Mikasa crystal drinking glass.  My room at school seemed intact too.  I'm fortunate.

I have a few friends who have had to evacuate, and my thoughts and prayers are with them.

In spite of the chaos last week, I don't think we've seen it all yet.  In chaotic times, I find myself resorting to fast and easy cooking.  Just a bit fancier than plain white sticky rice, warabi rice is quick and easy to make.  The ingredients are fairly easy to obtain here in Hawaii.  When things quiet down and tourists decide to check out the east side of the island again, warabi is definitely something to be tried (Suisan---warabi salad; Coqui's Hideaway---warabi fried rice).  If you are fortunate enough to receive warabi as a travel gift, try this rice recipe or my warabi kamaboko salad recipe.


click on recipe title for printable recipe

     1-2 c warabi, chopped in 1/4" pieces
     1/4 c dried shrimp*, chopped
     1 kamaboko, diced
     2 pieces aburage, diced
     2 tsp salt
     1/4 tsp hondashi granules
     2 tbsp oil
     3 c rice (cook 3 c rice cooker cups as usual in rice cooker)

Heat oil and saute shrimp until golden.  Add kamaboko and aburage.  Fry until aburage is crispy.  Add warabi.  Sprinkle salt and hondashi and toss lightly.  Remove from heat.  In a large bowl, combine rice and warabi mixture using quick, light strokes.  
*My grandma used iriko (small, dried fish) instead of shrimp, but iriko is very hard to find now.

Many of my Rav buddies on the mainland messaged me with their concern.  I am grateful to be in their thoughts.  I think the stress of the earthquakes/lava have taken a toll on me, even if I'm not in such close proximity to the area being affected.  My shoulder has been aching more and more, and nights of good sleep are fewer.

My main hobby and outlet have been affected as well.  I have a few projects going, but I am careful about taking frequent breaks to stretch my shoulder.  This weekend, I finished a beaded beret for DHS.  I hope to finish an MKAL project soon too.  

I received 2 skeins of gorgeous yarn (pictured) from Western Sky Knits as prizes I won in a contest in the Plum Dandi group.  

The Keeper gave me a ramen t-shirt from our favorite Hawaii ramen place, Hokkaido Ramen Santouka.

And Nakaz bought me a yummy lunch on Friday.
I feel the love!






Monday, March 26, 2018

Mochi Balls

Spring break is just about over.  It's been quite cold and damp, but something tells me it is like this most every year.  This year just seems a lot colder than previous years.  I spent most of my break wearing socks in the house.

This break was not without some fun.  I went out with two friends.  One of them lives here, but our schedules are usually out of sync, so breaks are the only time we can have lunch.  And I was honored he chose to spend his only free lunch in Hilo with me. 

My other friend outing was a nice breakfast with Dee.  Dee lives on another island, but she came home to spend some time with her mother.  Dee usually makes a quick stop to see me when she is back, but it was really nice to sit down with her and catch up.  I guess she has forgiven me for nearly hosting her demise, although I maintain my innocence since things were beyond my control (While taking a shower at my apartment, she slipped and fell.  That same evening, she got a reaction from gulf rock shrimp which we had for dinner.).  And in case anyone is wondering, I ate the same shrimp and did not have any reaction.  Shit, maybe I shouldn't have brought it up again.

The other fun event of my break was getting together with a few friends.  One of my friends brought back a bottle of sake from her recent trip to Japan and wanted to share it.  Since she was sharing sake, I decided to make a few things to nibble on (I cannot drink without having snacks).  Everyone must have been thinking the same thing because we ended up with tons of food. 

The Keeper brought a tray of baked salmon, which I hope to replicate when D1 comes home.  We also had Indian food, Vietnamese food, and a lovely local goat cheese with herbs.  I made a cheesecake in the Instant Pot because one of my friends was intrigued by the idea.  I wanted her to taste it for herself . 

Since sake was one of the reasons for us getting together, I thought a Japanese-ish dessert would be a good match.  My first thought was to make andagi since I was already planning to deep fry won ton.  Nakaz had been experimenting with andagi the previous week, so andagi was fresh in my mind.  And then I remembered fried mochi balls.

Fried mochi balls look like andagi, but because they are made with mochiko (glutinous rice flour), they are dense and chewy instead of cake-like.  The stiff dough contains a moderate amount of sugar, so there is no need to roll the fried balls in additional sugar.  These mochi balls are similar to cascaron (Filipino fried mochi, often served in multiples on skewers), but they are crispy on the outside.  Unlike other deep fried foods, these mochi balls stay crispy for a long time.  It turned out to be a good choice.  At the end of the evening, the mochi balls were still crispy.

 click on recipe title for printable recipe

     2 c mochiko
     3/4 c sugar
     1 1/2 tsp baking powder
     1/2 tsp salt
     3/4 c water
     oil for deep frying

Mix together.  Using a #70 disher (about 2 tsp), drop dough into hot oil.  Fry until golden brown.  Drain on paper towels.


Monday, September 4, 2017

Somen Inari Sushi V2

I am pretty sick. . .sick because I see Labor Day as the end of summer (the season, not the vacation. . .that was over a long time ago).  There's just something to love about the warm temps of summer.  I love endless days of sun.  I love how the pool heats.  I love the long days.  I've already begun sleeping with my electric blanket on.  Sad, sick. . .shucks!

A few years ago, I blogged about somen inari sushi.  When I recently tried retrieving the recipe, the link was not linking to the correct issue of Currents, and I was unable to locate the correct issue.  This was the perfect opportunity for me to look at ways to change the original recipe to suit my taste/convenience.

While the original recipe was good, I didn't feel it contained enough somen noodles, and I would end up with some unfilled aburage since there wasn't enough filling for all the aburage in the jumbo package.  Problem solved by adding more noodles and liquid.  If possible, make this on the day you plan to serve it.  If it sits overnight, the somen noodles will turn green. . .color leeching from the ocean salad.  While the taste is not affected, the eye appeal might be compromised.

click on recipe title for printable recipe

     1 large (31.74 oz) package frozen seasoned deep fried bean curd rectangles, thawed
     10 oz somen noodles (dried)
     2 blocks kamaboko, slivered
     8 oz ocean salad
     3 oz Tropics oriental dressing

Break somen noodles in half and cook as directed on package.  Drain and cool.  Drain aburage, pouring liquid over well drained somen noodles.  Squeeze aburage pieces gently and add liquid to noodles.  Add kamaboko, ocean salad, and dressing to noodles.  Toss gently until kamaboko and ocean salad are distributed throughout.  Carefully open aburage rectangles and fill with somen mixture.  Chill until ready to serve.  Makes about 55 aburage cups.

 I tried to blog in mid-August, but I was just too dang busy.  My friends and I made a trek out to the Manta Restaurant at the Mauna Kea Beach Hotel to enjoy their fabulous brunch.  It was a beautiful day.  I'm too embarrassed to show my plate of food.

And sometime at the end of last month, the high school football season began.  I accompanied The Help to HPA for the game.  I'm proud of another Viking victory.


I've been spending lots (too much) time knitting.  I managed to finish 4 projects in August, 2 of which are Christmas gifts.  I'm working feverishly to finish another project, a test knit for my fave designer.