Rice Noodles with Crispy Tofu and Vegetables, in loving memory of AuntieKH

Gung Hee Fat Choy!

The lunar new year will be upon us soon.  In a few days we will welcome the year of the goat.  How will you celebrate?

For me, it will be a work day, so there will not be much celebrating.  I'm sure the Ds will eventually coax a belated Chinese dinner out of Mr. Dependable.  I will probably end up cooking, which really isn't so bad.  Unless you are The Help.

The Help has decided to follow a strict eating regimen to bring down his blood sugar levels.  Since his last doctor visit, he has been steering clear of ice cream cookies, Napples, and other yummy goodies.  He has also been limiting his consumption of starch, replacing the mound of rice with a green salad.  I know how hard it is to stay away from foods which are unhealthy but taste so good.  I've been fighting the cholesterol war for years, trying desperately to stay off meds.  I applaud The Help's valiant effort. But that's sort of where it ends.

Unfortunately, the rest of us here, myself included, have not demonstrated compassion with our actions.  Last night I saw D2 polish off 5 ice cream cookies with her glass of milk.  D1 was busy unwrapping and popping Dove chocolates in between nibbles of li hing lichee.  Of course, I've been hitting the tin of Yoku Moku I received as a gift from Dee.  Yeah, I know it probably wasn't nice of me to stuff my face with those things, especially those rolled wafers (those are my favorite), but I really wanted to get rid of the temptation, for The Help's sake.  You know what I mean.

Anyway, for dinner on Thursday, I'll be making something we can all (even The Help) enjoy.  There is something for everyone in Rice Noodles with Crispy Tofu and Vegetables.  D2 will eat this because she loves baby corn and won bok.  D1 will eat this because she enjoys bell peppers and rice noodles.  The Help can eat this without restraint because it is light and low in fat.  Don't be fooled by the healthy sound of the recipe title.  This dish is extremely tasty, even to high school students.  Last year, D1 brought a pan of this to a junior council potluck.  She was a bit apprehensive about how it would be received, but she reported that they totally cleaned it up.  I guess I will do my part and have a serving of this too.  But I also plan on making gao and gai dan tat so I will have something to look forward to after dinner. . .sorry, but low-fat is really not my bag!

click on recipe title for printable recipe

Rice Noodles with Crispy Tofu and Vegetables

     1 block tofu, sliced into 6 pieces and drained on paper towels overnight
     vegetable oil
     16 oz dried rice noodles (1/2" wide)
     1 1/4 c water
     1 tbsp dried salted black beans
     6 large dried shrimp
     1 medium onion, cut into 1" pieces
     2 large won bok leaves, sliced into 3/8" pieces
     1/2 zucchini, sliced then cut into fourths
     1 bell pepper, cut in 1" pieces
     1 can baby corn, drained
     handful garlic (flat) chives, cut into 1" pieces
     6 T oyster sauce
     6 T shoyu
     1 1/2 tbsp mirin
     1 1/2 tbsp shao xing
   

Heat 1/4" of vegetable oil in a non-stick skillet.  Cut each tofu slice into 6 pieces (3 x 2).  Fry tofu pieces until golden brown and crisp.  Drain on paper towels.  Soak rice noodles in warm water to cover for 30 minutes.  Soak dried shrimp and salted black beans in 1 1/4 c water for 5 minutes.  remove shrimp and black beans and chop fine.  Reserve soaking water.  Heat 2 tbsp oil in a wok.  Saute chopped dried shrimp, black beans, and onions for 1 minutes.  Add won bok and zucchini and saute for a minute.  Add fried tofu cubes.  Add bell pepper, baby corn and chives.  Saute for another minute.  Remove everything from the wok and place on a platter.  Add reserved water to wok.  Drain noodles and cut into thirds.  Add to water in wok.  Cook until water evaporates.  Return tofu and vegetables to wok.  Combine oyster sauce, shoyu, mirin and shao xing. Add to wok, and toss to coat everything in wok.  Remove from heat and serve.



With a heavy heart, I would like to dedicate this post (and original recipe) to my beloved auntieKH.  auntieKH left our physical world  last Tuesday.  While I am devastated by her passing, I am comforted by the fact that she left peacefully, surrounded by those who meant the most to her.  We will all miss auntieKH, but as LA said, auntieKH lives on in our wonderful memories.  

And auntieKH, if you're reading this, I don't think I thanked you enough when you were with us. . .thank you for marrying UM.  Without your love and support, he would've been just another family weirdo!

Rest in peace, Auntie

January 30, 1947-February 10, 2015

Long Rice Salad

Happy Labor Day!

Today is a much-deserved holiday.  Looking forward to the 4-day work week.  I've been awake since 4:45 am.  Yes, I know it's a holiday, but I had to take D1 to the airport for some kind of 1-day Key Club convention on Oahu.  I hope she brings back some yummy snack for me.  Not sure why, but I've been ono for Beard Papa (cream puffs).

A whole bunch of my friends went to Honolulu this weekend.  There was an HSTA meeting as well as a food and wine festival.  I wish I could've gone to the food and wine festival.  My new favorite Hilo restaurant, Full Moon Cafe, was there.  I missed my smoky sashimi fix this weekend.  For all you Hilo expats living away, the next time you come home, Full Moon Cafe is a must-try.  Their menu is small and changes daily, ensuring that food is only made with fresh ingredients.  I cannot get enough of the smoky sashimi.  Actually, it's a smoky shoyu with chili pepper oil.  It is kick-ass!

As I was saying, this is a much-deserved holiday for me.  I feel like I've been working like a dog.  Things at work have been hectic, and last week, one of my new coworkers announced his departure.  That leaves a big hole because we really could've used his expertise this year.  Alas, Rhode Island pays better than Hawaii, and a former Hawaii administrator has been recruiting heavily on the East side of the Big Island...she already got another administrator to move.  I wonder who else will follow the pied piper.

I also wonder what else will be placed upon my plate (as well as the other teachers) due to our coworkers departure.  Come to think of it, I wonder what his advisorship was.  And on a very personal level, I wonder who will buy his car.  He has a cute Mini Cooper.  If it had Union Jack mirrors, it would already be in my garage!

As if things weren't hectic enough, last week Wednesday my new elliptical arrived.  I was expecting it sometime this week so I was surprised to come home from work to find The Help assembling it.  The box was huge.  I'm not even sure how he managed to get it into the house without my help.  I have been trying to adjust from the treadmill (now in my neighbors living room) to the elliptical, and it hasn't been easy.  I usually walked over 2 miles each morning on the treadmill, but I've come to realize there is no such thing as "walking" on an elliptical".  It is fricking hell.  I cannot last more than 5 minutes on the dang thing, and my thighs burn at minute 3.  At minute 4, I think I went into cardiac arrest from the dang elliptical.  After 5 minutes, I gave up.  It was no better on Friday, Saturday, or Sunday either...thigh burn, cardiac arrest, give up...every single time.

And sometime between the last post and this one, Kikukat Blog surpassed one million page views.  Wow.  I really didn't expect that!  I began this blog in May 2010, just as I was closing the second darkest year (hope it won't be third darkest!) in my career.  I was looking for a way to keep in touch with faraway family and friends...people who were near and dear to me and helped keep me sane.  So for those of you who read my blog, thank you for giving me this venue to bitch, celebrate, and hang with you.  I hope to see you at the 2-million mark!

click on recipe title for printable recipe

Long Rice Salad

     1 large pkg. long rice*
     1 Japanese cucumber
     1 kamaboko
     1 pkg bean sprouts
     1/2  c sugar
     1/2 c rice vinegar
     2 tbsp shoyu
     2 tsp sesame oil
     1 tsp ginger juice

Cook long rice for 5 minutes in boiling water.  If using Nice brand long rice, cook 10 minutes.  Rinse in cold water, drain and cool.  Spread in an even layer on a serving platter.  Cook bean sprouts in boiling water for 3 minutes.  Rinse, drain and cool.  Spread over long rice.  Sprinkle cucumber over bean sprouts, followed by kamaboko.  Cover and chill until ready to serve.  Combine remaining ingredients in a jar.  Shake well.  Chill until ready to serve.  Shake dressing prior to serving.

*Hawaii might be the only place where we refer to bean thread noodles as "long rice".  In other parts of the world, I think it goes by "cellophane noodles" and "glass noodles".  There are several brands to choose from, and the brand I try to buy is Nice.  The Nice noodles come in a flat pack, rather than bunched in a compact bundle like other brands.  You will need 3-4 ounces (dry weight) for this recipe.

Mike and Matsu, you guys missed a great football Saturday!

The JV played Pahoa's 8-man squad and the varsity played HPA.  The JV game was interesting, as I had never seen an 8-man game before.  Pahoa had some big boys, but the scrappy Viks managed to dominate.  Mercy rule kicked into play.  I got to see my favorite JV running back do some damage to the Dagger defense.

#11 rocks

By the time the varsity game began, it was already dark.  The Help told me my assignment was to shoot "emotion".  I think I did well.  The picture above shows elation.  It's apparent the players and coaches are happy.  I was able to capture the player getting air!

The picture to the right shows reverence and respect.  The boys listen politely as one of the coaches speaks with wisdom. 

The varsity game saw a repeat of the mercy rule, and I was most glad to see that no player was seriously injured.  As a parent, being down on the field is a little disturbing.  I do not like the sound helmets make when they slam against each other, nor do I enjoy hearing the wind knocked out of a player.  It really is spooky when someone takes a little longer to get to their feet.

But what I hate even more than the raw side of football brutality is asshole poser photographers who use flash on the field!  Apparently, the dickhead wearing the red HPA t-shirt had no regard for safety, judging from his flash bursts blinding the players (HPA player included).  Show some respect for the players, asshole! 

it doesn't take a brain surgeon to figure out why the Kamakani receiver missed this pass

Oh, and I almost forgot...emotion in the last picture is despair. 

Soba and Asparagus Salad

I am definitely back at work.  There is no doubt about it.  My muscles ache.  My feet ache.  Even the marrow in my bones ache. 

By the time this gets posted, I might not even be alive.  Today is the first day of school for everyone (all the students).  This past Friday was freshman-only day, so they would've had a weekend to relax before the big dogs usurp the coveted areas on campus they thought they could claim. Hopefully they listened carefully to the senior guides.  I like the way the school allows seniors to do a service project for freshman-only day by serving as guides. 

Last week was the first full work week for teachers.  I think I came home from work just too tired to cook, which is how we ended up eating take-out food or food from the freezer all week.  I don't think defrosting and heating frozen food counts as "cooking".

One night I felt a little guilty because D2 and I ate 2 lbs of crab between us.  D1 had gone out for the evening so D2 suggested we eat the crab we bought the last time from Costco.  She said she's been craving crab from early summer, even before she went to Japan, and she didn't get to eat any crab in Japan.  Poor thing.  Times must've been hard!  Anyway, the crab was so yummy.  I will need to get more the next time I head to Costco.  2 lbs was just enough for the two of us.

I finally decided to get off my ass yesterday and sort-of cook.  Because it's been so hot and muggy recently, a cool dish like this was so  refreshing.  If I had any leftover crab, I would've sprinkled some over the top.  IF I had any leftover crab. . .

click on recipe title for printable recipe

Soba and Asparagus Salad

     1 pkg (about 12 ounces) soba

     1 lb asparagus

     1/2 c chicken broth

     1/4 c shoyu

     3 tbsp sugar

     1/2 tsp Hondashi

     2 tbsp sesame seeds

     2 tbsp sesame oil

     2 tbsp rice vinegar

In a jar with a tight fitting lid, combine chicken broth, shoyu, sugar, Hondashi, sesame seeds, sesame oil, and rice vinegar.  Shake to dissolve sugar.  Chill.  Bring a saucepan of water to a boil.  Cook asparagus for 2 minutes.  Remove and plunge into ice water immediately.  Drain well.  Slice into 3/4" pieces.  Cook soba according to package directions (most packages suggest boiling for 6-7 minutes).  Drain and rinse under cold water.  Drain soba well and place in serving dish.  Add asparagus.  Shake dressing and pour over soba and asparagus.  Toss gently before eating.

Is it Tomato Beef or Beef Tomato?

In a few days, the seniors will no longer be seniors.  They will be graduates.  Wow.

This year has gone by quickly.  A year ago, I knew none of my current students, and I was eagerly counting the days I had left to work in that office.   There were very few bittersweet feelings. . .I was so glad the year would be ending soon.  When you are in an environment where many people want to be the boss, you end up with a bunch of assholes giving needless commands for the sole purpose of attempting to demonstrate their authority. . .clerical staff trying to levy sanctions based on their warped understanding of educational protocols and law.  Just an example. . .bosses having to mediate between clerk and teacher (not me. . .I just watched).  It was nice to leave that kind of toxic environment and be with students.

This year, I'm still counting down, but the countdown is bittersweet.  I am going to miss the class of 2014.  My students have taught me so much, and I feel I have become a better teacher because of the lessons they gave me.  I hope I was able to return the favor to them and that I met their expectations of what a good teacher should be.

Sniff, sniff. . .I think I am about to cry now.  I hope I can be strong and not cry on their last day.  Graduation is such a big occasion, and I don't want to be remembered as the crybaby teacher. 

This is going to be a busy week.  This evening is the athletic awards program.  Thursday will be the "jumping in the pool" assembly for seniors.  This is a big moment for seniors.  They wait four years just to get to jump in the pool!  Jumping in the pool for PE isn't quite the same.  Commencement ceremonies take place Friday evening.  I will be there to send them off. . .just as I was there to welcome them on the first day of school.

Work notwithstanding, my own kids have a lot going on this week too.  D1 has several school functions today, and so does D2.  D1 and I will also need to be at commencement.  Knowing how busy this week will be, I decided not to expect much in the way of cooking.  The m.o. for this week will be pick-up. . .Cham Cham, Leung's, Cafe 100. . .all fair game.  So to ease my feelings of guilt, I made this for dinner last night.  Beef Tomato/Tomato Beef on noodles is something we all enjoy.  Its even easier if its made without the noodles, but since the Ds love chow mein noodles, I rarely omit the noodle part.

I'm not sure how the rest of the world sees this dish, but it is a favorite selection on the menu of most Chinese restaurants in Hawaii.  It is also one of the few dishes all of us will willingly eat.  D1 will eat everything but the tomatoes.  D2 will eat only noodles, broccoli, and baby corn.  But there is something for everyone here, and when I make this, there are hardly any leftovers.

Kikukat Mom occasionally made this, probably at the request of Kikukat Dad, but I'm sure her heart wasn't into it. . .she won't eat onion or bell pepper so that certainly put a damper on her enthusiasm.  Also, when she did make it, she never made the noodles.  It was always eaten over rice.  Not being a huge fan of vegetables back then, I showed no enthusiasm for this dish and have no fond memories.

When I got older, I came across a recipe in a cookbook which sounded like something I could eat.  By then I was eating all kinds of vegetables (except peas, which I still do not eat).  I added the baby corn at D2's request.  I really didn't think much of this dish, but after posting a picture of this on facebook, I was floored by the amount of comments and the # of requests.  The next day, both Ds each left with a container of this for their teachers (and my friends) who had asked, via facebook, for a taste.

The other aspect of my facebook post which left me speechless was the debate over the name of this dish.  I remember hearing "Tomato Beef" all the time, but many of my friends insisted the correct order was "Beef Tomato".  One friend, a logical tita indeed, pointed out that a closely related dish is called "Beef Broccoli", not "Broccoli Beef".

click on recipe title for printable recipe
Beef Tomato or Tomato Beef Chow Mein

     1 lb flank steak
     3 tbsp shoyu, divided
     1 tbsp shao xing wine
     2 tbsp vegetable oil, divided
     1 1/2 tsp sugar
     1 clove garlic, minced
     1/2" ginger, grated
     1/2 onion, sliced
     1 head broccoli, peeled and cut into florets
     1 stalk celery, sliced thin
     1 bell pepper, sliced into 1/2" strips
     1 can baby corn, drained
     2 stalks green onion, sliced in 1/2" lengths
     1 c chicken broth
     2 tbsp cornstarch
     2 tsp salt
     1 tbsp brown sugar, packed
     1 tsp oyster sauce
     2 tsp ketchup
     3 tomatoes, cut into wedges
     20-30 oz cooked chow mein noodles

Freeze flank steak for 30 minutes.  Slice against grain into pieces (2 1/2" x 1" x 1/4").  Combine with 1 tbsp shoyu, shao xing, 1 tbsp vegetable oil, sugar, garlic, and ginger.  Let stand at least 30 minutes.  When meat is nearly done marinating, place chow mein noodles in a baking dish and heat in a 300 degree oven for 10-15 minutes.  While noodles are heating, heat remaining 1 tbsp oil in a wok over high heat.  Stir fry flank steak pieces until done.  Remove from wok and set aside.  Add  onions, broccoli, and celery to wok.  Stir fry 1 minute.  Add bell pepper and stir fry for another minute.  Add baby corn and green onion and stir fry for another minute.  Combine chicken broth, cornstarch, 2 tbsp shoyu, salt, brown sugar, oyster sauce, and ketchup.  Pour over vegetables in wok.  Cook for 2 minutes.  Return beef to pan.  Add tomatoes.  Heat for a minute.  Pour over heated noodles.

This year, D2's school did not have their usual ho`olaule`a.  Instead, they did `aha mele (song festival).  I'm guessing the `aha mele choice over ho`olaule`a was done to conserve instructional time, as the practicing takes away from classroom time.  Having been notified of the `aha mele earlier last week, I was unable to get a sub.  Another elementary school had their May Day program on the same day so I can imagine how many teacher-parents needed subs.  Administration gave me their blessings to attend (what did I say...I have THE best bosses), but it would have been difficult and would've taxed the personnel resources of my department.  Luckily, The Help and Mr. Dependable were able to make it.

This will be the last elementary school May Day for D2.  In a few months,  D2 will be matriculating at another school.  It hasn't always been easy for D2 to follow D1.  They are just so different, and I can imagine the shock people have when they realize D2 is NOT a miniature D1.  I'm grateful that her 5th grade teachers gave her a chance to participate in the last ho`olaule`a as an island princess, something D1 never did.  

And for the second time while writing this week's post, I'm feeling like I'm about to cry.

Cold Somen Noodles

Spring is here!

It's back to work today.  After a week off, school began today. . .kickoff the 4th quarter.  I've actually begun a countdown of the days left.  Some of my students requested it.  It is a reminder to both me and them how many days they have left in school. . .how many days I have left to prepare them for life.  It's actually a daunting thought.

Before I continue, I would like to extend my congratulations to two special people.  Kikukat friend CT has begun a new chapter in her employment life.  Way to go!!!  I still wish you were coming over, but that's me being selfish.  They are so lucky to have you and they will love you.  Enjoy the savings on gasoline and time...I wouldn't have realized it if I didn't go through it myself.  And after months of nagging, D1 finally got off her ass and took (and passed) the driver's permit test!  The minimum age for the driver's permit is 15 years and 6 months, so she was certainly in no hurry.  On the very day she received her permit, The Help took her driving.  I'm glad to report they both came back alive, although both were pretty well shaken.  Now to sign her up for driver's ed. . .

Spring break was busy, busy, busy.  Much to my relief, the 50-minute plane ride to Honolulu was smooth and unremarkable.  I was worried about the turbulence since there were high winds throughout the weekend.  Back in 1994, I flew to Hilo (from Honolulu) during a windstorm, and it was the worst flight I have been on (the flight to Anaheim in 2004 comes pretty close).  I actually considered postponing the allergist visit, but I decided to pull up my big girl panties for D1.

The allergist visit went well.  We made it to Queen's and found Dr. Kuo's office.  He turned out to be soft-spoken and pleasant.  D1 is bummed because he told her to stay away from shrimp, crab, and lobster.  She has loved eating shrimp and crab for the past 16 years, and it will be a challenge to get her to stay away.  She is old enough to understand but perhaps not mature enough to tow the line.  Dr. Kuo cautioned her that while her reaction was a mild reaction to crab, the close relationship of crab to shrimp and lobster calls for discretion.  There is no way to predict when a severe reaction could occur.  Mollusks are still fair game for eating, so she can still scarf clams and scallops.

Spending just one night in Honolulu was not enough.  We managed to do lots of things, but it would have been nice to do it at a more relaxed pace.  That's why I'm allowing us more time to do things when we go to Honolulu for LA's wedding in October.  Although we didn't make it to Goma Tei on this trip, I was able to run into Marukai to get a few goodies like hamachi kama and good-quality Japanese somen noodles.

Spring is the perfect time for having somen noodles.   If the weather is warm, which it usually is, the sauce can be chilled before pouring over chilled noodles.  If the weather is still nippy, the sauce can also be served warm/hot over somen (be sure to warm the noodles too).  We tend to eat this as a cold dish.  It's also a good choice for home-lunch since it doesn't require heating.  Some sauces are meant to be served in a separate cup and the noodles dipped into the sauce prior to eating.  This sauce is NOT a dipping sauce.  Dipping sauces tend to be stronger with a more pronounced shoyu flavor.  This sauce is mild and can be sipped when the noodles are gone (or while consuming the noodles).

Somen was something I learned to make after I got married.  I don't recall it being served in my house growing up.  I remember eating it at the old KK Tei restaurant.  It came on ice and it was called "hiyashi somen".  Mr. Dependable encouraged me to make it (his mom made it), and the first time I made it, I drained the cooked noodles and mounded the somen in a tupperware container.  It was a big sticky mess, and Mr. Dependable was not happy.  I'm almost embarrassed to admit this, but it was Mr. Dependable who showed me how to make it into serving-size balls! 

I was originally going to post a recipe for a grilled shrimp, but out of respect and compassion for D1 and her allergy diagnosis, I'm posting something she can safely consume, provided it's made with katsuo-(fish) based dashi-no-moto.  Unfortunately, it was a different story in Honolulu.  I couldn't help myself and ordered the shrimp tempura at Kunio!  Sorry.

click on recipe title for printable recipe

Cold Somen Sauce

     1 pkg dashi-no-moto (katsuo, for D1)

     3 1/4 c water

     1/4 c shoyu
     2 tbsp sugar
     1 tsp salt
     3 tbsp mirin

Combine all ingredients in a medium saucepan.  Bring to a boil.  Chill.  Serve cold with chilled somen noodles.  Garnish noodles with kamaboko, green onions and sliced fried egg.

1 recipe of sauce is enough for 3/4-1 lb of somen noodles, depending on how much sauce you use. 

Oyster Sauce Chicken Chow Mein

Last weekend, the Ds, The Help, and I headed to Honolulu to see Cirque du Soleil's Quidam.  I had seen Cirque's Mystere production a few years ago in Las Vegas, and I thought the Ds would enjoy the spectacle.  Our trip was just overnight, but we were able to do what we wanted.  We started the weekend off with lunch at my fave dim sum place, Legend Seafood Restaurant.  It was the first time The Help tried jellyfish, and he said it was something he would eat again.  The jellyfish came on a cold platter with thin-sliced pigs feet.  Yum!  Of course, we also had the egg custard tarts, and I was happy when both Ds said they enjoyed mine more. 

We didn't have much time before we had to head to the Blaisdell for Quidam.  Quidam was much better than Mystere.  Mystere had too many of the slow-moving acts.  That gets old after a while.  Overall, everyone enjoyed the show, and the candied nuts in the cone were really good.  The pecans were my favorite.

After the show we did a quick shopping run to TJ Maxx.  TJ Maxx is now D1's favorite store.  Unfortunately, we somehow forgot 1 of our bags at the counter, and The Help had to go back the next day to retrieve the bag.  D1 showed tremendous initiative by taking it upon herself to call the store to see if the bag was there.  Of course, she solicited a "finder's fee" for her good deed.  I complied because I had a Michael Kors blouse in the bag.

We ate a late dinner at Shokudo.  I tried taking pictures of the food, but none of the pics turned out.  D1 was so excited to dig into the honey toast.  I was more curious about the shrimp tempura, which, according to Honolulu Magazine is the crunchiest shrimp tempura in town.  The honey toast, in spite being of humble origins, was very good.  I know I can make a decent copy of it at home.  The tempura was rather disappointing.  It was full of batter.  Crispy batter, but still, batter.  I ate some kind of sushi with a ponzu sauce.  It was good, but after the shrimp tempura disappointment, we were going downhill fast.

We had brunch at another place featured in Honolulu Magazine, YogurStory.  YogurStory was a cute place located near Pagoda Hotel.  We parked in the same parking lot behind Sorabol where some idiot immigrant man backed his van up into my Nissan Stanza (I'm really dating myself now) twenty years ago.  Edz suggested I try the red carpet waffle.  It was alright, but the chantilly waffle was even better.  D1 and I shared a hurricane rice bowl too.  I would go back to YogurStory again, and next time, I'd like to try the fat pig fried rice.  I was going to have that this time, but at the last minute, I changed my mind.  Still, YogurStory was a nice change from Chinese food, which is what we normally eat in Honolulu and at home (see below digital scrapbook).

This free scrapbook design personalized with Smilebox

The one thing that gets me about the Ds is that whenever we have Chinese food, no matter where, no matter how fancy or how ghetto, they always need to order some kind of broccoli noodle dish.  Most of the time, they order beef broccoli cake noodle, but at Legend, they will get beef broccoli pan-fried noodle.  And here is the kicker. . .they will not eat the beef!  The broccoli and noodles get cleaned up, but the meat and gravy end up going on The Help's rice (I won't eat the beef, but I wouldn't order it with beef either if it was for myself).

At home, since I'm doing the cooking, I make it with chicken.  Hilo has no real (real=Chinese) noodle factory, so I buy what comes from Honolulu (Chun Wah Kam), which is ready-to-eat chow mein noodles.  This is not the same crispy stuff La Choy sells in a can.  These are egg noodles which have been boiled then pan fried.  The orange shreds in the picture below are carrots, which also remains uneaten by the Ds.  The broccoli will be gone at some point during the meal.  Like D2 tells me, "You can't put in enough broccoli, mom."

click on recipe title for printable recipe

Oyster Sauce Chicken Chow Mein

     1-2 lbs chicken breast, deboned and cut into 1" cubes
     1 tbsp shoyu
     1/4 c flour
     30-32 oz ready-to-eat chow mein noodles
     2 tbsp oil
     2 cloves garlic, crushed
     4 c broccoli spears
     1/2 c sliced carrots
     1/2 onion, sliced thin
     1/2 c oyster sauce
     1 tbsp sugar
     2 c water
     1 1/2 tsp chicken bouillon powder
     1 tbsp cornstarch
     1 tbsp water

Combine chicken cubes with shoyu.  Toss in flour and let stand for 10 minutes.  Stir together oyster sauce, sugar, w c water, and chicken bouillon powder.  Set aside.  In a small bowl, stir together cornstarch and 1 tbsp water.  Set aside.  Heat noodles in 250 degree oven for 10 minutes.  While noodles are heating, heat oil in wok.  Brown garlic and discard.  Brown chicken.  Remove when cooked.  Add vegetables and stir-fry fir 1 minute.  Return chicken to wok.  Add oyster sauce mixture.  Add cornstarch mixture.  Cook, stirring constantly, until mixture thickens.  Pour over noodles.

Bi Bim Kook Soo

I had a special treat at work this week.  Two pals from my former office in Honolulu came to do a training for us.  I can't say I've ever stopped missing them.  Work has not ever been as good as the days I when I worked with them.  They are fun to be with, but they are also very efficient and know what they are doing.  Gosh, I miss those days!

I would like to thank fellow blogger Kellie Michelle for mentioning me in her blog.  Please check out her blog.  Her Sunday Lunch looked really yummy.  She made filled strawberries for dessert!

Okay, back to reality.  It is now October, and the weather here is hot!  It really doesn't feel like October at all.  Isn't October supposed to be cool?  I was actually going to blog about prime rib this week, but given how hot its been, I thought something lighter and cooler would be more appropriate. 

click on recipe title for printable recipe

Bi Bim Kook Soo

     1/2 - 1 lb cooked beef teriyaki, sliced in thin strips

     2 pkgs somen, cooked and drained

     2 bunches watercress, parboiled and chopped

     2 japanese cucumbers, sliced thin and salted

     sesame oil

Mix noodles with sesame oil to prevent sticking.  Squeeze water out of vegetables and combine with noodles.

     1/4 c vegetable oil

     1 tsp sesame oil

     3/4 c sugar

     1 c shoyu

     3 cloves garlic, smashed

     1/2 c sliced green onion

Combine vegetable oil, sesame oil, sugar, shoyu, garlic and green onion in a saucepan.  Bring to a boil.  Pour over noodles and vegetables.  Add beef teriyaki.  Toss gently.

Almost Thanh Long: Roasted Garlic Heaven

Three years ago, almost to the date, I was fortunate enough to take a trip to the Bay Area for the New Teacher Center Symposium.  (It had been Super Bowl weekend back then too, but I no longer get all hyped up, as age-wise, most of the players could be my sons.  I might have been called "cougar" at some point in my life, but even I have limits.)  One of the highlights of that trip was dinner at Thanh Long, a quasi-Vietnamese restaurant on Judah Street in San Francisco.

For years before, I had heard stories about the legendary roasted garlic crab served there.  I didn't give it too much thought because I grew up eating crab with a mayonnaise-shoyu dip.  But I wasn't going to pass up the opportunity to try it.

The restaurant was nothing special in appearance, but the food (in addition to the roasted garlic crab, Co and I split a plate of garlic noodles) was out of this world good.  As soon as I got home, I searched the internet for a copycat recipe.  One of the blogs, Rasa Malaysia, had a copycat recipe, so I decided to give it a try.  Two years later, its become my go-to recipe for crab (and for garlic noodles too).

If you're ever in San Francisco, Thanh Long is a MUST try.  Their snooty sister restaurant, Crustacean, also serves crab, but the relaxed atmosphere of Thanh Long is more conducive to getting down and dirty with crab.  Trust me. . .with this crab, you will WANT to be in an environment where you can just dig in.

Rasa Malaysia's recipes for Roasted Garlic Crab and Garlic Noodles can be found here.  I use 1/4 the amount of black pepper because I don't usually care for pepper.  I've made the crab with both dungeness and king crab.  For ease, I prefer king crab.  My wallet prefers dungeness.   

The above link will take you to recipes for both roasted garlic crab and garlic noodles.  When I make roasted garlic crab, I always make the garlic noodles.  I'm not sure if its for nostalgic reasons or not, but it goes well with the crab and tastes so good.  The local Chinese store sells fresh noodles (Shandong Fresh Noodles), but spaghetti works great too.  I also try to have a baguette nearby for mopping up all the tasty sauce.

Uncle Edz

Although I've never tried it, extra jumbo shrimp could likely be used in place of the crab.  I know that Thanh Long serves garlic prawns, and my BFF tells me he prefers the prawns to the crab for ease of eating.  When it comes to eating, shopping and Trivial Pursuit, my BFF is hard to beat!

And while I do love cats, a jaguar is more my speed. . .a black one (preferably an XKR-S), especially if I was looking for something young, sleek, and ultra-hot!

Potluck Food: Soba Salad

I have a whole bunch of work-related food needs this week.  Today I'm at a most-of-the-day meeting, and I have a plate of banana bread to share.  Tomorrow's training will either be an opportunity to share more banana bread or perhaps a pumpkin cake.  Wednesday is an office potluck (of course, what else?), and I'm still undecided about what to bring.  Of course, if we don't bring anything to these events, there would be nothing to eat, and what good is a meeting/training without food.

When the Hawaii economy took a downturn for the worse, the DOE cut back by not providing meals at workshops and trainings.  While some people were saddened by the lack of opportunity for a meal on the DOE's dime, I certainly wasn't.  Although free to the participant, the meals usually consisted of tasteless food.  I was working out of a Honolulu-based office at the time, and what we did was pool our $ together and have lunch catered for us or had a potluck.

Pooling $ together was great in Honolulu because of the wide range of places that were willing to cater or provide a bento.  Hilo doesn't have nearly the range of choices as Honolulu, so what we end up doing is having potluck.  Everyone brings something to share.  In spite of not being told what to bring, things always seem to work out.

Soba Salad is something which invariably can be found at most potlucks.  Soba Salad is a variation on Somen Salad.  Boiled Japanese noodles are cooled and topped with things like fish cake and vegetables.  A shoyu-based sauce is poured over just before eating..  Soba is Japanese buckwheat noodles.  It is easily identified by its gray-brown color.  Soba noodles can be purchased at any supermarket (even Wal-Mart and Target).
I used hijiki, wakame, watercress, kaiware (daikon sprouts), uzumaki (rolled pinwheel fishcake which is likely known as narutomaki outside of Hawaii), and shredded red pickled ginger to top my soba, but I've had versions which contained imitation crab shreds, taegu shreds, maui onion, cucumber, and ocean salad.  The idea is to use whatever you have on hand.  This is especially refreshing on a hot day.

click on recipe title for printable recipe
Soba Salad

Salad ingredients:

     1/2 c hijiki

     3 tbsp oil

     3 tbsp shoyu

     3 tbsp sugar

     1/4 oz wakame (this will seem like just a little)

     1 bunch watercress, trimmed and cut into 1" lengths

     4 oz kaiware, root ends cut off

     1 roll uzumaki, slivered

     2 tbsp red shredded pickled ginger

     16 oz dried soba noodles

Dressing:

     3/4 c vegetable oil

     3/4 c shoyu

     3/4 c lemon juice

     5 tbsp sugar

Soak hijiki in a bowl of warm water for 20 minutes.  While hijiki is soaking, combine dressing ingredients in a jar.  Shake well and set aside.  Drain water from hijiki, and press out as much water as possible without mashing hijiki.  In a small skillet, heat 3 tbsp oil.  Add hijiki, 3 tbsp shoyu, and 3 tbsp sugar.  Cook until liquid is absorbed.  Set aside to cool.  In a small bowl, soak wakame in a bowl of cold water for 7 minutes.  Drain, pressing out as much water as possible.  Set aside.  Boil soba noodles for 6-7 minutes.  Rinse under cold water until cool.  Drain well.  In a 9 x 13" pan or other comparable flat dish, arrange soba in an even layer.  Top with hijiki, kaiware, watercress, wakame, uzumaki, and pickled ginger.  Pour dressing over entire salad just before serving.

As an alternative, served dressing alongside salad, allowing guests to dress their salads individually.  If doing this,  make 1 1/2 or 2 quantities of dressing.

Restaurant Chatter: Goma Tei

Just look at how thick and hearty the broth is.

I have been waiting a long time to post this.  Goma Tei has got to be my favorite noodle restaurant in the world.  Yes, I meant world.  Of course, I missed out on having ramen at the yatai in Fukuoka/Hakata because Mr. Dependable had seen the yatai workers washing dishes in the back.  That ended any chance I had of sampling what is known in Japan as good ramen.  Okay, so my world is a little narrow.

When I'm in Honolulu, I make every attempt to enjoy at least one meal at Goma Tei.  Goma Tei has 2 locations, Ward Center and Ala Moana.  I will eat at either location, as I can't tell the difference in the quality of the food.  They are both awesome.

There is never any doubt as to what I'll eat at Goma Tei:  tan tan ramen and gyoza.  The tan tan broth is sultry and robust.  The gyoza have just the right amount of garlic.  If there was some way I could bring tan tan noodles and gyoza home for moonyagi, I would do it!  I would also love it if Goma Tei were to open another shop on the Big Island.  If they came to Hilo, I'd eat there weekly!