Spicy Cucumbers

I am turkey-d out.  Too much turkey; too much mashed potatoes; too much stuffing.  Too much of a lot of things.

Except football.

I spent many hours in front of the tv this past weekend.  All but one of my teams won.  I was anticipating a bad Apple Cup, so I drank before the game and bought tons of yarn to console myself in what was supposedly a sure loss for the Huskies.  As it turned out, UW prevailed, AND I have an embarrassing amount of high-quality yarn on the way (I got the shipping notice from Eat Sleep Knit!).

On Saturday, I found myself glued to the television again, watching the Territorial Cup match between the school which takes my $ and the school which gave $ to my aunt (she was a nursing supervisor at the university medical center).  It was almost as exciting as the Apple Cup.  Almost.  And I learned, thanks to TheHelp, that Coach Edwards is indeed a real coach.  Good thing I didn't just believe all those FB comments about how he got the job.  Whew.

Now that the turkey is gone, or at least it is to me, I am not looking to eat anything heavy (unless it's a tomahawk steak).  I'm planning to make these cucumbers as a light side dish.  Be careful because there are no chili pepper flakes to warn diners about the spicy factor.  I usually use the full amount of chili oil, but some people may prefer it to be less spicy.

click on recipe title for printable recipe

Spicy Cucumbers

     3 Japanese (seedless) cucumbers

     2 tbsp shoyu

     1 tbsp rice vinegar

     1/2 tsp salt + more for sprinkling

     1 tsp sugar

     2 tsp chili oil (La-Yu)

Score skin of cucumber with a fork or a zester.  Cut cucumbers in half and remove seeds.  Sprinkle salt (not the 1/2 tsp) over cucumbers and rub all over.   Slice cucumbers into 3/8" pieces.  Toss with remaining ingredients.  Chill for at least 1 hour before serving.

Tuesday, October 9, 2018

Onuma Koen

DHS wanted to do things which involved walking/hiking/running.  The running was out of the question for me, but walking/hiking sounded benign enough.  TheKeeper checked the weather reports and decided that the nearly 3-hour train ride to Onuma Koen and the walking would best be done on a day with good weather.  

The Onuma train station was very quaint.

It was a short walk from the train station to the park, and there were a bunch of little shops along the way.  DHS bought some fruit, and I had my first lavender soft cream cone.

The park has multiple trails which were mostly paved (nice).

We were treated to scenic views of Hokkaido Komagatake.  I'm glad I did not know then that the volcano is still considered active.

Wagyu Ishizaki chopstick wrapper; placemat shows different cuts of beef

By the time we got back to Sapporo, it was dark and we were actually hungry.  Come to think of it, we had just a small lunch in a snack shop in the park.

TheKeeper had asked me prior to the trip if I liked beef.  I said yes (remember what I said earlier about the tomahawk steak).  He suggested we go to a restaurant specializing in wagyu. Who am I to argue???

We ended up on the 7th floor of a nondescript building on a side street in Susukino.  I remember having to walk past a building with two or three of the seven dwarfs (Snow White's friends) hanging from the facade.  The restaurant was in a building across the street and around the corner from the dwarfs, and I would never have been able to find it on my own (I can't read Japanese).

The restaurant was able to accommodate us, in spite of not having reservations, but the lady said we needed to be out in an hour.  I was pleasantly surprised that we were seated in a "faux" tatami room where the floor was actually recessed.  Not having to sit on my legs was a big plus, especially after all the walking we did at Onuma Koen.  

Having no clue (at least on my part), we had TheKeeper order for us.  We started with assorted kim chee.  TheKeeper ordered kim chee fried rice for himself while Nakaz, DHS and I had the grilled rice ball.  TheKeeper also spent half of a fortune on a decanter of sake, which he said was worth every dollar.  DHS had a beer while Nakaz and I stuck to cider soda.

But nothing could have prepared me for the steak.  I've eaten many good steaks, but nothing, not even the steak at The Signature could compare to the chateaubriant in the picture.  The steak was served with 2 sauces (a ponzu-ish one and a teriyaki-ish one) and a mound of salt flakes.  The sauces were delicious, but I preferred a sprinkle of the salt flakes.  Each steak was sliced into 3 precious pieces, and we cooked the steaks to our liking on the table grill.

I'm guessing the restaurant was Wagyu Ishizaki. . .I can match picture symbols.  I linked to the page I found on the internet because I.MUST.GO.BACK.

Once again, TheKeeper did not disappoint.

Almost Noodle Club: Korean Fried Chicken Wings

For various reasons, I have been spending lots of time on the road.  In the past two months, I must've made at least a half-dozen trips to the other side of the island. 

• The Help developed an interest in Japanese whiskey, so of course we had to stop at the liquor store in Waimea and check out the selection at Costco.  
• On another weekend, my vacuum broke, and Costco just happened to have a good deal on a Shark (I killed 2 Dyson's in a span short of a decade so I was ready to try something else).  
• I just "happened" to be at Costco when they started selling Christmas trees, so that trip turned out into a full-weekend activity...decorating the tree.

And there were a handful of trips between all of those, including a trip just to Waimea to check out the local wool for sale at the Waimea farmer's market (Parker School).

In spite of the good restaurants in Kona and Waikoloa, The Help and I have been regulars at Noodle Club, making the detour to Waimea instead of heading straight home on the Saddle.  Noodle Club is owned by the same gentleman who owns Village Burger (must try the Ahi Nicoise salad there), and like Village Burger, Noodle Club is an awesome eatery.

It might come as a surprise that one of my fave things to eat there is NOT a noodle dish, but a chicken dish.  I said "one" of...I have many favorites there.   I find the KFC...Korean Fried Chicken...difficult to resist.  The sticky, sweet, spicy sauce surrounding crispy chicken lollipops is not the Korean chicken many of us grew up with (like Kay's Lunch Center or the kine one of the aunties makes).  It has a unique flavor, as well as a unique look.  Noodle club wings look like the meat has been pushed upwards on the bone, giving a lollipop appearance.

I will be the first to admit that my version is not exactly like the KFC you get at the Noodle Club, but it's equally delicious.   I also refuse to spend the time to make the chicken look like a lollipop.  If you want the experience the chicken lollipop, then make the drive out to Waimea.  If you want a delicious meal without too much hassle, then this recipe might be just what you need.

 click on recipe title for printable recipe

Almost Noodle Club:  Korean Fried Chicken Wings

     3 lbs chicken wings

     salt

     pepper

     1/4 c flour

     2 tbsp cornstarch

     oil for frying

     1/4 c brown sugar

     1 tbsp honey

     3 tbsp rice vinegar

     2 tbsp shoyu

     6 tbsp gochujang (spicy Korean bean paste)

     1/4 tsp sesame oil

Cut chicken wings apart at the joints; discard tip portion.  Sprinkle with salt and pepper.  Toss with flour and cornstarch.  Set aside.  Heat 1/2-3/4" oil in a skillet.  While oil is heating, prepare sauce by combining all remaining ingredients in a medium bowl.  Fry chicken pieces until golden; this may take up to 25 minutes (15 minutes on the first side; 10 minutes on the second side).  Remove from oil and drain.  Fry all chicken pieces.  When all chicken has been fried, return each chicken piece to oil, frying for an additional 5-10 minutes.  Remove 3 pieces at a time.  Drain on paper towels then place in sauce, turning to coat.  Continue until all chicken has been coated.  Return all chicken pieces to sauce and coat again before removing to a serving platter.

Sapporo, Japan

October 10, 2017:  Day 2

Since our hotel was across the Hokkaido university campus, The Keeper suggested we walk the ground of the campus before embarking on another day of gluttony.

The campus could have been a university on the east coast or midwest...it looked "collegiate".  The architecture was very western.  Walking the grounds brought back memories of my own college days.






















The leaves were turning color. . .reminded me of my trip to Connecticut in the fall.

The fun part of this trip was the opportunity to wear Doc Martens and things I made.   I went full Nelkin on this day:  Caragh, Transitus and Las Cruces.

Don't get me wrong...I often DO wear things I make AND I always get strange looks from The Help, often with a comment like, "this isn't Puget Sound" or "we are not in Canada now".

We met up with the rest of the gang and headed to Nijo Market for breakfast.  Nijo Market was similar to Jougai Ichiba (from the day before).  Of course, I was gonna get seafood for breakfast!

Nijo Market

While walking around Nijo Market, I found shine muscats!  $15 USD was a small price to pay for mouthfuls of joy.  I had to take a pic because I don't think anyone at home would believe I actually bought "grapes".


















A few of us ended up having breakfast at Ohiso.  After watching DHS eat crab at breakfast the day before, there was no way I was gonna miss out on crab.  I decided to try the hairy crab and salmon don.  The mini was about $11 USD, which I figured would hold me over until the next meal.  I also got a small bowl of ikura, a bargain at $3.40 USD.
















I was actually not impressed with the hairy crab.  The meat wasn't as tasty as Dungeness nor was it as sweet as king crab.  But at least I can say I tried it.















On the other hand, the ikura was superb.  Perfect flavor.

I couldn't find the picture of the awabi (abalone) sashimi from this place.  I even had a pic of the innards, which The Keeper made DHS try.  She said it was nasty.

We had some time on our own after breakfast, so I decided to go on a treasure hunt which took be back to Sapporo station.  I was looking for a special store.  I was just about to give up, but then I arrived at the promised land!

OMG.  Kanariya was awesome.  I just wish I could speak and read Japanese.  I bought a bunch of pattern books (which I will probably never use) and some omiyage for a few special Ravelry friends and some friends who sew.

I could have stayed at Kanariya much longer, but I had to meet up with the pandas for lunner (lunch + dinner).

We caught a bus to Sapporo Beer Garden.  I tried out the panorama feature on my camera, but I just couldn't make it work properly.  The beer garden building is red brick (many old buildings in Sapporo are red brick).  I guess we were hungry so we went straight to the dining hall and got started.

I was worried about liking lamb, but after stuffing my face with jingusukan (Genghis Khan, to the rest of us), I decided I like lamb.  I love the helmet-shaped grill!












This is a cook-your-own place.  You can have as much as you want, be it meat, veggies or drink.  Nakaz and I couldn't get enough of the melon soda (since we can't drink beer).
























And no visit to the Sapporo Beer Garden is complete without a picture of the iconic brew kettle.  It was huge!




















Before heading back to the hotel, The Keeper and I bought some goodies from the station:  (clockwise from upper right) Little Mermaid steam cake, Little Mermaid melon pan, parfait, and Kinotoya cheese tart.  The steam cake was similar to other steam cakes I've eaten.  It was mild flavored and very light.  And yes, the bottom right pic IS melon pan, or at least what the Little Mermaid Bakery calls melon pan.  It was delicious, but it did not taste anything like the St. Germain version of melon pan.  I'm glad The Keeper bought it for me to try.  The parfait was very good (apparently parfait in Japan is a "thing") and easy to eat.  There was a small slice of cake and a few cornflakes (yes, like cornflake cereal) atop the parfait.  I found that interesting.

The Kinotoya cheese tart gets it's own paragraph.  It is definitely a no-miss treat when visiting Sapporo.  The aroma of the cheese tarts baking is incredible.  It must be so difficult for people in the waiting area to resist buying a some.  Although it looks like it might be "egg-y", it is not.  I think the color automatically makes you think its custard.  But it's definitely more cheese than custard.  I wish I had eaten another one or two before leaving Sapporo. 

It was another day of eating.  Thankfully, it was less eating than the previous day, and I knew that the next day was going to be another adventure.

Korean Chicken

Why is it that short weeks seem to drag by? Why is it that the shit always seems to hit the fan during short weeks?

That's exactly what happened this week.

That's exactly why I'm taking no prisoners today!

Last week was prom packet pick-up.  I cannot understand why students wait until the last minute to clear obligations.  I also cannot understand why students wait until the last minute to pick up packets.  Some dude didn't even attempt to pick up a packet and then expected me to give him one.  I told him he was too late, and he began cussing me out.  Ummm, they had four days to pick up, and they knew even before winter break that packet pick up would be happening in mid-January.

Someone else tried to get a packet without clearing financial obligations.  She got angry at me because I told her she had financial obligations to clear.

But the winner was another student who went to see my cuz for a packet.  My cuz refused on several grounds...outstanding obligations and packet pick-up time was over.  The student asked to speak to the "person in charge".  My cuz, no pushover herself, warned the student that the outcome would not be different.  I guess that's when the student showed up at my room, insisting a packet be given.  I had spoken to this student during lunch and mentioned the clearing of all obligations.  But this student wouldn't budge.  SHE stood in front of me and said she wants to go to the prom.  I told her there was nothing I could do to help her now because packet pick up is over.  She continued to stand in front of me.  I had to tell her to leave my room because I had work to do.  Amazing!

dipping cooked chicken pieces into the sauce

My weekend trip to Honolulu couldn't have come at a better time.  Of course it was for medical reasons, but I enjoyed being there. . . shopping, eating, more shopping, more eating.  The Help tagged along.  Well, The Help actually had an agenda for the trip.  He managed to get himself a spanking new toy.  He also drove me around without complaining and even read things to me when I couldn't see.  

The trip rejuvenated me for what I'm bracing for today...the kids who failed to get prom packets are probably going to seek me out.  Some will try and get sympathy while others will try and intimidate me.  I may even have parents calling me.  Whatevers.  We are moving forward.

On our way home from the airport, we stopped at the market to buy food for tonight's dinner.  I bought a pack of chicken wings because I've been ono for Korean chicken. . .the kine I grew up with. 

chicken glazed just right

About a year ago, I blogged about a copycat version of a popular take out dish from Kay's Lunch Center.  Kay's called it "Korean chicken", and they would shred it up and use it in another popular dish, Korean chicken salad.  As best as I can recall, that recipe is what Kay's chicken was like.

But the Korean chicken made lovingly by aunties for family parties (come on. . .if you grew up in Hawaii, you probably had an auntie who made the best Korean chicken), was not the same as what Kay's Lunch Center called Korean chicken.

Today's blog recipe IS the Korean chicken I grew up with.  Unlike the previously posted version, this chicken is seasoned AFTER frying, therefore, not much forethought is required in making this for a quick weeknight dinner (or an impromptu potluck).  Strangely enough, my favorite way to eat this is cold...refrigerator cold.

click on recipe title for printable recipe

Korean Chicken

     2-3 lbs chicken wings
     2 cloves garlic, crushed
     1/2 c shoyu
     6 tbsp sugar
     2 tbsp sesame oil
     2 chili peppers, seeds removed, crushed
     green onions, chopped fine
     1/3 c potato starch (may substitute cornstarch or flour)
     1/3 c flour
     oil for frying

Disjoint chicken wings, discarding tips.  Set aside.  In a small bowl, combine garlic, shoyu, sugar, sesame oil, chili peppers and green onions.  Stir to dissolve sugar then set aside.  In a small ziploc bag, combine potato starch and flour.  Heat oil (about 1/2" deep) in a skillet.  Coat chicken pieces in potato starch/flour.  Fry in heated oil until golden brown.  As chicken browns, remove from skillet and plunge into sauce.  Turn chicken pieces to coat well.  Place in a serving dish. 

Missing D1: Soft Wontons with Spicy Sauce

It's been nearly two weeks since D1 has been gone.  I could say I'm so excited about her beginning her college career, and I wouldn't be lying.  But that's only half true.  The other part of the story is that I'm missing her dearly.  It's not the same as the two times she went to Japan or the time she went to California.  This is different.

This makes me think back a thousand years or so to when I left for college.  I can even remember what I had on when I boarded the plane out of Hilo!  Now that I'm the parent, I relive that time through my mom's eyes.  Who gives a shit about what I was wearing...my mother must've been so sad when I left, but she kept her game face on and told me to do my best.

Since I'm missing D1 so much, I'm posting a recipe for a dish I know she'd want to eat.  Don't let the benign looks of this dish fool you.  The sauce is packed with flavor and the soft wontons don't disappoint either.  This reminds me of a dish I had at Din Tai Fung in Bellevue, WA.  I finally found a similar recipe on Diana Kuan's Appetite for China blog.  I didn't have Sichuan pepper, and I wanted my sauce to have a little kick of ginger so I made a few changes to her recipe.  It's been too long since my trip to Din Tai Fung to know how close the sauce is to theirs, but if it's not similar, it's certainly equally tasty.  Unfortunately, I haven't gotten around to mastering their xiao long bao yet.

click on recipe title for printable recipe

Soft Wontons

     1 lb ground pork

     1 can water chestnuts, chopped

     1/4 c green onion, minced

     2 eggs

     2 tbsp shoyu

     1 tsp salt

     2 tsp sugar

     1 tsp sesame oil

     won ton wrappers (3 trays of Chun Wah Kam or 2 pkgs of Twin Dragon brand)

Combine all ingredients except for wrappers.  Wrap 2 tsp of filling in each wrapper by encasing filling in a rectangle shape (wet edges of wrapper) then overlap lower left and right corners, forming a diamond shape.  Bring a large pot of water to a boil.  Add 6 wonton and cook for 4 minutes.  Wonton will float when cooked.  Remove with a slotted spoon (shake off excess water) and place in large serving dish.

Spicy Sauce

     

     1 tbsp minced garlic

     1 tsp minced ginger

     2 tbsp shoyu

     1/2 tbsp sugar

     1 tbsp chili oil

     2 tsp black vinegar (original recipe said may substitute with balsamic)

     green onion, minced

Combine all ingredients except for green onion.  Pour evenly over cooked wonton.  Sprinkle green onion before serving.

I am relieved D1 seems to be enjoying her new digs and adapting well to life in the desert.  Perhaps it's her reptilian brain kicking in.

FEAR THE FORK!

    

Hong Kong Chicken

Spring Break is finally here!  Actually, it seems so early this year.  The weather has been freaking me out...it's colder than it was in December!  I have worn boots more times since this month began than I did in all of 2014!  Serious.

D1 flew to Los Angeles last week for a convention.  She reported that the interisland flight was unbelievably rough.  I figured.  The weather report said more snow was expected atop Mauna Kea.  They even mentioned something called "freezing fog".  I never heard of it, but it sounds nasty.

I was hoping it would be warm and sunny so D2 could invite friends over for a splash, but with sub-80 degree weather, only Sammy is willing to go for a dip.  You won't even catch me lounging.  It's too damn cold.

In light of the cold weather, I've been holding off on preparing salads.  I want to eat Canlis Salad, but I just can't bring myself to have a cold meal, especially for dinner.  I'm not even able to have ice cream for dessert.  Not yet.  Maybe in a month. 

Being on vacation is great, but I really earned it.  Last week, work was brutal.  I had a student attempt to steal from me.  I caught him in the act, which went from "stealing" to "just using".  What's the matter with some of these fucking kids?  They are seniors but still haven't learned about personal space/property.  And the idiot adults who defend the inappropriate behavior of these kids.  Amazing.  It's actually frightening that some adults who work with students cannot themselves distinguish right from wrong or, equally vile, choose to make excuses for the students.  "Oh, but the family is so poor" Since when does being poor give one a right to steal.  "Oh, but he really is a good boy".  Good boy, my ass.  This "good boy" just talked smack about you behind your back, and you are defending his character...yes, that's after you gave him part of your lunch.  "Oh, they are Hawaiian and that's local style"  Stealing is NOT local/Hawaiian style; it is a crime, and it doesn't matter what your ethnicity is.  And yup, this is someone who works with students! 

So yeah, last week I was a little pissy.  It was rather entertaining to hear an adult plead with me not to levy consequences on a student for stealing.  Of course, the easiest thing to do would be to turn away and let this go, but then I would be a fucked up as the adults who make excuses for the kids.

In previous years, I've looked forward to spring break.  Not only does it present a time to relax/regroup, but it was also a good time to try different recipes.  This year, however, things are different.  The Help, with his new eating regimen, is not so enthused about a plate of sugar (I still am) and carbs.  Since early February, he has lost over 10 pounds!  I'm trying to realign my cooking to support him. So instead of dessert, I'm going to focus on an entree that all of us can enjoy.

Upon college graduation, I took a trip to Vancouver, BC, with my grandfather, uGeo, CAE and UL, to visit some Canadian cousins.  We went to dinner at a Chinese restaurant, and that's where I had Hong Kong Chicken for the first time.  I don't think it was called "Hong Kong Chicken" on the menu, but it was a Chinese-style roasted chicken, chopped into pieces, and served with a small dish of spiced salt.  It was heaven.

Years later, I remember Mr. Dependable's mom bringing home roasted birds (duck, chicken) from Honolulu and producing a small, foil packet of damp, spiced salt.  Not sure what kind of warped thinking goes into keeping salt with hot food, but I realize we're not dealing with the brightest light.  This reminded me about the dish I had in Vancouver, and I wanted to make it myself (salt not damp, no duck, skin crispy).

Getting back to present day, Hong Kong Chicken is something we can all enjoy.  The Help can eat it as a topping for a salad.  D1 (when she gets back) can load the leftovers with a ton of spicy salt.  D2 can shred the breast meat and stick it between bread to make a Costco-chicken-like sandwich.  Me?  I always go for the wings.  The carcass can then be used to make a soup...perfect for those nights with freezing fog (whatever that is).

click on recipe title for printable recipe
Hong Kong Chicken

     3-5 lb chicken, neck and innards discarded
     1/4 c oyster sauce
     1 tbsp sugar
     1 tbsp shoyu
     1 tsp salt
     1 tsp 5-spice
     1 tsp sesame oil
     2 cloves garlic, grated
     1/2" piece ginger, grated

Basting Sauce:  1 tbsp oyster sauce
                          1 tbsp shoyu
                          1 tbsp mirin

Spiced Salt:  1 tsp salt
                     1 tsp 5-spice
                     1/4 tsp white pepper
                     1/8 tsp sugar

Wash and dry chicken.  Combine chicken with other ingredients (except basting sauce & spiced salt).  Marinate overnight.  Roast breast-side up (tuck wing tips under body) at 350 degrees (20 minutes per pound) until done.  Combine basting sauce ingredients.  Baste twice while chicken is roasting.  Chop chicken as desired.  Combine spiced salt ingredients.  Serve in a small dish alongside chopped chicken.

It's boys volleyball season!  I'd be hard-pressed to decide which sport I prefer watching...football or volleyball.

I was fortunate enough to be at the first home game of the season (not the first game of the season).  I was planning to attend as a spectator, but the opportunity to help out a friend presented itself so I found myself working at the game.  In spite of it being "work", I had a great time, and I got to watch both the jv and varsity games from a great seat.

The Viking victory (varsity) made the experience even sweeter.  Let's hope the jv can find their groove and win their next game.

This was my first athletic event in the new gym.  The new gym is first-rate.  You can even look onto the court from the AD's office. 

The best thing about Saturday's game?  The concession!  Having been watching my cholesterol for the past few weeks, I broke down and bought a smoked meat & onion bowl.  The $5 price was a bargain for the thrill it brought me.  Even my cousin, who has lost over 20 lbs just from eating healthier, broke down and had a bowl.  The meat was tender, and there was a good proportion of meat/onions to rice...not just rice in the bowl.  I was told the volleyball parents did the concession.  I hope they will take care of more concessions...I would have a hard time not buying the smoked meat bowl every time.

Matsu, Brenda & Lance...next visit to Hilo, stop by and check out the gym!  They are still accepting donations for the gym, so if you're interested, here's a link to the donation form. 

I must apologize...this was not the first home game of the season.  The first home game was on Wednesday, March 11, against Christian Liberty (varsity only).  I heard it was a very quick game.

Okazuya Food: Kimpira Gobo

Back in June of 2011, I blogged about spicy shredded potatoes.  In that post, I went on and on about a yummy gobo aroma in the vicinity of Komohana Street.  Its the same smell that the old Hilo Lunch Shop (when it was across the street from Chiefess Kapiolani Elementary School) used to hit you with when you walked through the double screen doors.

This past weekend, The Rents went to Waimea to pick up a big box of daikon for pickles.  The vendor gave them a bunch of gobo, and I was lucky enough to get a big fat stalk.  After peeling the stick (I had to ask The Help for directions on peeling gobo, as I don't remember ever seeing it prepared; The Help remembered his gramma cooking gobo so was able to tell me what to do. . .he was actually supposed to do it for me!).  After a few minutes, I realized there was no way I was going to shred the darn thing by hand, so I got out the food processor and the julienne disc (the same one I used for spicy shredded potatoes) and shredded the gobo in minutes.  And just like the potatoes, a salad spinner makes quick work of drying the gobo shreds.

If you don't own a salad spinner, I have some free advice to give out.  Buy one which doesn't have a cord.  The cord eventually gets frayed and guji-gaji.  Once that cord breaks, the spinner will need replacing anyway.  The model I like is the OXO brand.  There is no cord to break, and its easy to clean.  I had a large one and a smaller one, but I gave the larger one to The Rents (now THEY can store it).

The cooking part went by quickly too, and we were able to eat kimpira gobo with our leftover kun pao fried tofu, salty fish fried rice, and spicy bbq pork. . .lotsa heat on a single plate!

Speaking of heat, early last week, the union members in Zone school voted to ratify the extended learning time memorandum of agreement which will give teachers at Zone schools a 17% increase in salary and a 19% increase in work time.  Who the fuck taught these teachers math is beyond me?!?  A stinking 17% in pay is not worth my 19% less freedom time.  Teachers say they put in the extra time anyway so they might as well get paid for it.  Yes, teachers work hard, but right now, they are choosing what they do when they put in that extra time.  When $ compensation is given for that extra time, they will not get to choose what they do in that extra time; orders will be dictated.  I wonder if they actually thought they could choose what they do during that extra time.  They must be smoking something.  Just saying.  But for the High Commander, I would've put in the time on my own, without any compensation.  Again, just saying.

I have four days left until I begin my spring break.  Please pray for me that I will be able to control the hot lava spewing from my mouth these days. But I need to go see someone at _____ High & Intermediate tomorrow, so there is a good chance I will not be able to contain myself!

 click on recipe title for printable recipe
Kimpira Gobo

     1 lb gobo, shredded or cut into matchsticks

     3 c water

     1 tbsp vinegar

     1 tsp salt

     oil
     1 tbsp (or more) dried shrimp

     3 tbsp shoyu

     3 tbsp sugar

     3 tbsp sake

     1 chili pepper, seeds removed

Combine water, vinegar, and salt.  As soon as gobo is shredded or cut, place in water mixture.  Drain.  Heat oil in a skillet.  Add dried shrimp and saute a few minutes.  Add gobo and remaining ingredients.  Stir-fry until all liquid is absorbed.

Restaurant Chatter: Cham Cham is Back

Today is the first day of Fall Intersession, and unlike this time last year, I am going to try and be a couch potato instead of iron chef.  I've purchased all but season 5 of Criminal Minds (I have a bid on the season 5 dvd set) and my goal is to watch as many episodes of Criminal Minds as possible.  Cooking will likely interfere with my plans so I'll be doing a lot of takeout meals.

I'm really glad that my favorite Korean restaurant in Hilo is open again.  The Cham Cham Restaurant (421 Kalanikoa Street, Suite 102) serves the best Korean food in Hilo.  Some of you might be familiar with it as the old Snappy's Pizza location.  I like that the facilities are clean, there is ample parking for dinner, and the main waiter speaks English.  The little dishes of pickled vegetables are nice too.  But what I love most is the taste of the food.  Everything I have ever eaten at Cham Cham has been delicious.

Hilo almost lost Cham Cham.  In early June, I went to the Cham Cham for dinner and was shocked to see the place dark and a note on the door explaining that they were closed due to unforeseen circumstances beyond their control.  I thought perhaps someone was ill (turns out nobody was ill), so I went back the following week.  Same sign, same dark restaurant.  I was devastated.  It was back to XX for my bi bim bap fix.  Don't get me wrong. XX makes a decent bi bim bap, but unlike Cham Cham, XX is not the "total package".

A few weeks ago, I heard a rumor that Cham Cham was going to reopen.  I went to see for myself yesterday, and sure enough, it was open!  I had dinner there Friday night and Saturday night (yes, its THAT good. . . I couldn't stay away).  In case you're wondering, I didn't have dinner there last night; the Cham Cham is closed on Sundays.

I love the assortment of little dishes.

garlic shoots

 My all-time favorite dish there is the bi bim bap.  It comes in a classy brass bowl, and you can select either bbq beef or bbq chicken as a topping.

The Korean chicken is another favorite.  This is NOT the same kind of Korean chicken your mom made (if your mom made Korean chicken).  Homestyle, Hawaii-style Korean chicken is usually some wing part which has been fried then dipped into a slightly-sweet soy, green onion & sesame oil sauce.  I enjoy Mom's Korean chicken, but Cham Cham Korean chicken is an entirely different dish altogether.  Instead of a teriyaki-like sauce, the sauce is clear with a definite vinegar taste.  It is neither overpowering nor cloying, but it takes the crispy chicken to a new level.

 If spice is your passion, try the Spicy Seafood Noodle Soup.  Laden with calamari pieces, shrimp, and a mussel, the hearty broth will definitely warm you to the bone on a cold, wet Hilo night.

This is a dish which competes with bi bim bap as my all-time favorite.  Its a seafood pancake that is as large as the size of a dinner plate.  Its served with a sesame dipping sauce.  Ask for the pancake to be cooked extra crispy.

 

If you don't mind the heat and are looking for a very filling meal, consider the kim chee fried rice.  You get a choice of meat (bbq chicken or some other kind of bbq meat), and it comes with a nicely fried egg sitting on top.

Cham Cham also does takeout plates and bentos (currently $6 for a combination bento).  Call (808-961-4741) at least 15 minutes in advance.  I took out a kal bi & mean juhn combination.  It came with 2 mandoo, a generous bed of rice and 4 different sides:  taegu, daikon kim chee, won bok kim chee, and namul.

chicken katsu & spicy pork bento

Kal bi & meat juhn combination plate (take out)