Birthday Confetti on Salmon

In honor of someone's birthday, why not honor them with confetti . . . confetti on salmon! 

In the 90's, while I was living in Honolulu, the Honolulu Advertiser, sponsored a recipe contest.  Winning recipes were featured in the food section of the newspaper with a story about the person who submitted the entry.  Unlike other recipes which appear in newspapers, these recipes were submitted by "regular people" who were not employed in the food service industry.  In other words, "regular people" were capable of recreating these recipes.

Confetti Salmon/Salmon Confetti was one of those winning recipes.  It was around that same time that I remember Mom making an oven-baked salmon frosted with mayonnaise and onions.  Of course, Mom's version was the best, especially since I didn't eat tomatoes back then.  In a familiar vein, once I began eating tomatoes, gateways to many different dishes opened up for me.  This is what led me to give Confetti Salmon a try.

As its name implies, the topping is what gives this dish the appearance that multi-colored confetti was thrown over a slab of salmon.  Credit for this recipe goes to Steven Tsai, who was a writer (not food) with the paper.  Like me, he had also spent some time in the Pacific Northwest, making him an amateur salmon expert!  Thank you, Steve, for sharing this recipe!

Happy Birthday!

click on recipe title for printable recipe
Birthday Confetti Salmon

     1 1/2 - 2 lbs salmon fillet, bones removed

     mayonnaise

     1/4 c onion, diced fine

     1 tomato, diced

     1/4 lb mushrooms, diced

     4 tbsp bacon bits or 4 slices bacon, cooked and cut fine

     2 tbsp capers

     juice of 1/4 lemon

     salt and pepper to taste

Place salmon, skin-side down, in a shallow pan.  Spread a layer of mayonnaise over entire salmon.  Sprinkle mayonnaise with onion, tomato, mushrooms, bacon and capers.  Squeeze lemon juice over.  Sprinkle with salt and pepper.  Cover with foil and bake at 425 degrees for 35 minutes.

I sure could've used a Goma Tei restaurant in Hilo this past week.  I stayed home from work on Thursday and Friday, spending most of my time in bed.  I spent Saturday in bed.  I tried to join the living yesterday, but never ventured outside of my property. . .after the small chaffeuring mishap on Friday when I bravely (and stupidly) attempted to take D1 to the Mooheau Park Bandstand for Black & White Night. . .the episode left me a bit fearful about driving while on meds.  If only Goma Tei were here. . .I know the tan tan noodle broth would've cured my ills in no time.

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!

Short Ribs: Thank You, Barefoot Contessa

Happy Halloween!  The weather here (yes, even in Hawaii) is definitely turning cooler.  This is when I change the bedding and re-think menus.  Cold weather foods are definitely what I'm wanting to eat now, especially since we've had illness in our house recently (cold virus, walking pneumonia).  Knock on wood, I have yet to get sick this season, and I hope the pain I endured with a flu shot this week (thank you, KTA pharmacy) will hold off the seasonal bug for me.  Moving past the gai jow (Chinese ginger chicken soup guaranteed to make you feel better), I'm going to be looking at hearty fare to get us through these cooler months.

The local supermarket, KTA (yes, they have a pharmacy too, did I mention that?), sells boneless short ribs that are marinated in a variety of sauces.  They are sold by-the-pound, with the intention that buyers will appreciate the convenience of having them ready-to-grill.  I have never enjoyed buying these ribs, and I've always felt they were inferior to the 3-bone short ribs.  But thanks to Ina Garten (Barefoot Contessa), boneless short ribs have been redeemed with this recipe.

Although included in her book, "Barefoot Contessa Family Style", this recipe actually came from Scott Bieber, a chef at a well-known Manhattan restaurant.  Scott's Short Ribs can also be found on the Food Network website.  Unfortunately, there are no pictures in the book of this recipe.

I'm always a little unsure of what "short ribs" mean to people outside of Hawaii.  In Hawaii, what we normally call short ribs are usually flat pieces of meat, about 1/2" thick, with 3 oval bones in a row at the top.  Its the cut of beef normally used for kal bi.  Outside of Hawaii, I've heard the terms "English cut" and "flanken style" used to denote specific cuts of short ribs.  I believe the kal bi cut is called "flanken style".  Boneless short ribs are  likely taken from thicker flanken style pieces where the top bones have been removed.  But we all know the meat tastes better when the bones are attached.

fennel lends an anise-like smell to the mirepoix

Don't be alarmed at the amount of wine called for in the recipe.  The alcohol burns off, and the end result is far from wine-y.  I used a very inexpensive cabernet (Rex Goliath from Target, on sale for under $6).  I actually made this ahead of time and reheated it a few days later.  I ended up serving this with mashed potatoes, and it was fabulous.

 This part is for the relatives who always ask me what kinds of treats the Ds passed out this year. . .I was lazy and took the path of least resistance.  D2 took mini bags of popcorn to distribute to her classmates.  D1 took a variety of candy, including Sees Candy Lollipops.  Earlier this month, D2 and I did do the traditional sugar cookie w/icing, but I decided not to post pics because I mistakenly bought purple gel food coloring instead of black.  Ever the trooper, D2 began to decorate the bat cookies, but she handed over the job when her ride arrived.  When she got home, she was somewhat less-than-impressed with the job The Help and I had done to finish the cookies, especially the bat ones (I'm not saying who finished the bat cookies).  Next year, our cats and bats will be black instead of pastel purple, and D2 will make sure she is around to do the decorating herself.

Stuffed Bell Peppers

I can still recall the moment when bell peppers ceased being "the dreaded food".  I was at a birthday party for my nephew and some kind of wraps were served.  Although I was tempted, it would've been rude of me to open up the wrap and remove the bell pepper slivers.  My plan was to eat the wrap and swallow fast.  I was shocked to discover that I enjoyed the wraps, and my original plan to swallow quickly just did not happen.  From that moment, a door to many wonderful recipes using bell peppers was opened.

One of my favorite ways (D1 loves this too) to eat bell peppers is stuffed with shrimp paste.  Legend Seafood Restaurant in Honolulu's Chinatown offers this from one of their carts, but homemade is better (not as much "fillers" in the shrimp paste).  This makes a great pupu (appetizer) or a main dish.  Its very convenient because the filling can be made ahead of time.  Just be sure to let the filling sit out for 15 minutes before using, and stir it up well several times.  Another trick is to keep the inside of the bell peppers dry.  This will help the filling adhere.

The filling (or any leftover filling) can also be formed into small patties and pan-fried as well.

click on recipe title for printable recipe
Stuffed Bell Peppers

     4 bell peppers in assorted colors

     1 lb shrimp, peeled, de-veined & coarsely chopped

     1/4 c coarsely chopped bamboo shoots

     2 tbsp chopped water chestnuts

     2 tbsp rice wine

     2 tsp sesame oil

     1 tsp salt

     2 tbsp cornstarch

     1 egg white

     oil for pan frying

Combine shrimp, bamboo shoots, and water chestnuts in work bowl of a food processor until shrimp is chopped fine.  Transfer to a bowl and add rice wine, sesame oil, salt, cornstarch, and egg white.  At this point, mixture can be refrigerated and removed from refrigerator 15 minutes before assembly, stirring several times.  Quarter each bell pepper.  Remove seeds.  Cut each quarter into 2 or 3 pieces.  Press a layer of filling (1/4"-1/2" thick) onto inner surface of bell pepper.  Heat oil in skillet.  Pan fry each piece, shrimp-side down only.  Do not fry bell pepper side.  Remove from pan when filling is golden brown and cooked through.

Restaurant Chatter: Miyo's

entry way with kissing fish

Work sucks.  Anyone else feel the same way?  Maybe the problem for us is that we actually care about doing a good job.  We care what others think.  We get frustrated when others make the shittiest, bone-headed decisions.  Thats why I'm very grateful for my weekends.  Weekends give me the break I need to recharge and be strong enough for the bullshit of the week.  Weekends are also the time to go out for leisurely meals.  One of my favorite places in Hilo which has withstood the test of time is Miyo's.

The Hilo I know has a reputation as a business deathbed.  With the exception of anchors Macy's and Sears, the stores in Prince Kuhio Plaza change often.   Restaurants, both locally owned and national restaurant chains, have often met the same sad fate.  But one local restaurant, in spite of a bucket load of odds against it, has managed to survive while others have failed.  Miyo's Restaurant, located in the Waiakea Villas complex, just five minutes away from General Lyman Field (Hilo Airport), seems to have cheated death in Hilo.  So how did this hole-in-the-wall manage to brave tough times in such a hick little town?

For starters, lets look at why Miyo's should not have survived.  The location, while seemingly convenient, has had a history of economic failure.  What began as a Sheraton property has deterioriated to something resembling tenement housing.  It is on the edge of this complex that Miyo's took up shop on the second floor of a dark, dimly lit building without handicap access.  Bathrooms are located downstairs, which means diners will need to descend a steep staircase and go further into the bowels of the building.  Local talk is that the bathrooms are haunted by spirits, no doubt casualties from the tsunamis which have inundated the area.  Miyo's is also understaffed and hopelessly crowded.  On a Friday evening, be prepared to be bumped by other diners making their way to their tables.  And if you are like me and have a major gecko phobia, going to Miyo's at night is out of the question.

tonkatsu & tempura

In spite of all this stacked against them, Miyo's has thrived for at least 15 years.  Perhaps Miyo's hit upon a timeless formula for staying afloat:  know your clientele.  Hilo is as "old school" as it gets.  Hilo people love consistency.  They like going to places where they know the menu will not change drastically, both in offerings and in prices.  The menu at Miyo's has expanded over the past two decades, however the same items on the menu in 1995 are still on the menu today.  While the prices are different, Miyo's has raised prices gradually over the course of time, masking any price gouging.

When Miyo's opened, the signature dish was sesame chicken.  Its still on the menu, and it is impossible to recreate at home, as the ingredients in the sesame sauce are indistinguishable.  I ate it all the time, until I decided to try other things.  I like the fried oysters, sauteed salmon, broiled saba, tonkatsu and sauteed eggplant.  Most of the plates come with a mound of fresh veggies, and if you request it, you can get the mayonnaise-based sesame dressing (on my to-do list of things to try and recreate at home).  Kids eat the same thing all the time:  miso soup (wakame only) and rice and tempura udon. 

Every diner receives a dish of pickled vegetables.

Salads at Miyo's are beautiful and have a variety of vegetables.

vegetable curry

sauteed salmon & vegetable tempura

udon

sauteed eggplant

a happy diner

Recently, there have been rumours about Miyo's closing and relocating.  While those rumours may actually have been true at one time, a source close to the restaurant tells me they have decided to stay put, until they actually have somewhere to move. Whew!

And a final word of warning to those who are like me (gecko-phobic):  add Miyo's to your list of places to avoid at night (yup, add it right next to Seaside).  There are fricking disgusting lizards everywhere!  So if you find yourself ono for Miyo's on a Friday or Saturday night and don't have any reservations, consider yourself lucky and don't despair.  Miyo's will happily do take-out.  No having to wait (even if you have a reservations), no having to wind your way through a maze of chairs and tables, no having to share your table with diners you don't even know, and best of all, no lizards running over your foot or across your arm!

January 2013 Update:  Miyo's has reopened in a different location.  They are no longer gecko-infested, but going there requires much patience on the part of diners.  The new restaurant is much larger than the previous location, although diners are still cramped in there like sardines.

Stinky Food: Ulu and Bacalau Salad

I'm dedicating this post to two of the nicest Oregonians I know, Dawn and Mardale.  Dawn and Mardale make up the fantastic School Synergy team.  They have been on the Big Island for several months, assisting schools in KKP with a school audit.  Dawn and Mardale are not just "two haoles who fell off a turnip truck in Puna".  They are honorary kama`aina who have developed quite a penchant for local foods.  In fact, they even brought a bag of seasoned edamame to an audit.

One of the birdwalking conversations at a recent school audit was about breadfruit.  Dawn and Mardale had been very intrigued with breadfruit and were eager to try some.  I'm not sure what they did, but they said it was horrible.  Then Anne gave them an idea of making breadfruit salmon hash.  Dawn said it was out-of-this-world fantastic.  Well, Dawn, I've got something else you can do with breadfruit.  But be warned. . .if the smell of the fried squid made you weak, this breadfruit dish might be something you just enjoy in 2-dimensional form!

There are a few things that I cook which cause the Ds to clear out of the house.  D2 cannot stand the smell of vinegar on the stove.  When I made the sauce for kama (about a month ago), she kept her nose pinched.  But both kids will run out of the house when I cook bacalau.  I think even Desi & Kenni take cover.

I love bacalau.  Growing up, Dad used to soak it in water, cut it into cubes, and deep fry it.  It was great with rice.  Carol & David brought bacalau hash patties to a tennis potluck once, and I thought it was better than corned beef hash patties (except for Aunty Betty's version).  I use bacalau in a potato salad:  bacalau, potato, shoyu & oil.  But when I'm lucky enough to be given ulu (breadfruit), I make spicy, tangy salad with the ulu and bacalau.

click on recipe title for printable recipe

Ulu and Bacalau Salad

     1 piece bacalau   

     1 firm ulu, peeled, cored & cut into chunks

     2 cloves garlic, smashed

     1 1/2 tbsp rock salt

     1/4 c olive oil

     1/4 c apple cider vinegar

     1 tsp sugar

     1 chili pepper, seeded

     1/4 onion, thinly sliced

Cut bacalau into pieces that will fit into a medium saucepan.  Add water to cover.  Bring to a boil.  Discard water.  Repeat boiling and discarding water 5 more times.  Bacalau should still taste salty.  Pick off bones and shred meat.  Set aside. In a large pot, place ulu, garlic and rock salt.  Add water to cover.  Bring to a boil and cook 15 minutes or until ulu is tender.  Drain water and discard garlic.  Set aside.  Combine olive oil, cider vinegar, sugar, and chili pepper.  Stir until sugar is dissolved.  Smash chili pepper against side ofbowl.  Let sit.  Cut cooked ulu chunks into 3/4" pieces.  Combine with with sliced onions and shredded bacalau.  Remove chili pepper from oil mixture and pour oil mixture over ulu.  Toss gently.  Chill until ready to serve.

Taro Cake

I have been extremely busy with work this year.  I was bombarded at the beginning of the year by calls from irate parents, nervous teachers & administrators, and a laundry list of trainings I had to do.  On top of that, our complex area is going through an On-Site School Review (OSSR) for all schools.  This entails a team of ragamuffin DOE employees be at the school from 7:30 am til 5:00 pm daily (except for Monday, when re-con time is 7:00).  And I almost forgot to mention the "optional" evening meeting on the Wednesday of the OSSR week.  The purpose of the meeting is to allow families to ask OSSR members questions about the review process.  But all of this bitching translates to a very late week.

When I have a late week, dinners become challenging.  Thats when I rely on food from my freezer to get us through dinners.  During my OSSR week, I raided the freezer and found a slab of taro cake.  I popped the slab in the microwave, then cut it into pieces.  Pan-frying the bottom of the pieces creates a crispy crust which is great dipped in shoyu.

For you people living in Honolulu or any large city, there is a good chance you can head to your nearby dimsum place and buy a few pieces of taro cake. . . no need to buss out the steamer.  But I live in Hilo, and there is nowhere to buy taro cake.  For us, taro cake is one of those things you buy from Honolulu as moonyagi*. Actually, I think my version is better than what you'd  get, and because you're making it yourself, you can use the "healthier" lup cheong that has chicken in it.  Even better . . . you can eat the whole dang pan yourself like I end up doing.

*Moonyagi is Weezee's word for omiyage (gifts in Japanese).

click on recipe title for printable recipe
Taro Cake

Meat Filling:

     1 tbsp oil

     2 lup cheong, diced

     2 tbsp chung choi, chopped fine

     1 tbsp rice wine

Taro Filling:

     1 tbsp oil

     2 c diced taro

     1/2 tsp chicken bouillon powder + enough water to 

          make 1/2 c

Cake:

     1 c cake flour, sifted

     1/4 c tapioca starch

     1 tsp chicken bouillon powder + enough water to 

          make 1 1/2 c

Garnish:

     1/4 c chopped green onions

     1 tbsp roasted sesame seeds

For meat filling, heat oil in wok and saute lup cheong until heated.  Add remaining meat filling ingredients and cook until liquid is reduced.  Set aside.  For taro filling, heat oil and stir-fry taro for 1 minute.  Add bouillon mixture and cook for 5 minutes or more until liquid is reduced.  Set aside.  Prepare a steamer.  Combine cake ingredients, whisking until smooth.  Grease a 9" round or square pan.  Scatter half of taro cubes evenly in pan.  Top with half of meat filling.  Pour all of cake mixture over.  Repeat taro and meat layers.  Steam for 30 minutes.  Remove from steamer and scatter garnishes.  Allow cake to cook before slicing.