Shredded Mango

I am completely exhausted.  I cannot even think how I got through the week, but I must have because here I am.  I'm hoping this week will be kind.

My weekend was quite busy.  I worked on Friday night at a game.  Since it was late, I ended up with my favorite fast food dinner. . . monster taco and curly fries from Jack In The Box.  Yummm.

The Help and I sped off to Kona on Saturday afternoon, hoping to beat the closing time of a lighting store near Costco.  We made it, but the store did not have what we needed.  Now I need to decide what I'm going to do about my dining room lights.  Currently, the lights I have are unusable.

I felt a little guilty about dragging The Help to Kona on his birthday, but he was nice about it.  We ended up buying food for his birthday dinner.  Costco is the only place I know of on the Big Island where you can buy prime beef.  Costco parking lot was crazy, and the inside was just as bad.  For the second trip in a row, I was unable to locate beef brisket.  With the warm weather, I'd like to smoke a brisket soon.  I meant to go back to the seafood kiosk for giant prawns, but by the time I remembered, I was out of the store and didn't have the gumption to brave the masses once again.  Next time I will remember.  I need to get my fill of crab, lobster, and shrimp before D1 gets home.  I don't want to be party to tempting fate.

One thing which paid off this week was having leftover ham from the weekend.  It was nice to come home, knowing dinner was gonna be easy.  You can do lots of things with ham.  I made chowder, quiche, and, of course b-f-d.  I didn't bother cooking much this past weekend (remember the craft projects needed to be finished) so I won't be as lucky this week.  I'm hoping Aloha Mondays will have something I can eat (no mustard or wasabi).

During the first part of spring break, I ordered a handful of craft books.  Only 2 have arrived, so I've been diligently reminding The Help to stop off at the mailboxes daily.  On one of the stops (I make him get the mail while D2 and I look for our friend the green anole), I noticed a bunch of small, unripe fruit on the mango tree in the backyard of the corner house.  Later, when I looked at fb, I saw that a friend had posted a pic of pickled mango.  I guess GREEN mango season is here.

I love green mango season even more than ripe mango season.  While pickled mango makes a kick ass snack, my favorite mango snack is shredded mango.  Making shredded mango is a bit more labor-intensive than pickled mango, but the results are definitely worth it.  And with all the publicity about the shit that people find in imported preserves, making your own is the way to go.

click on recipe title for printable recipe

Shredded Mango

     10-12 green mangoes, peel and slice in 1/4" thick strips

     4 tbsp rock salt, divided

     1 1/4 c turbinado (raw) sugar

     1 lb brown sugar

     1 tsp grated orange rind

     1/4 tsp red gel food coloring

     1 tsp 5-spice

In a large bowl, sprinkle mango strips with 2 tbsp rock salt.  Toss gently.  Cover and let sit overnight.  Rinse mango strips and drain well.  Place mango strips in large pot and add 2 tbsp rock salt, turbinado sugar, brown sugar, orange rind, food coloring, and 5-spice.  Bring to a boil.  Cook for 30 minutes on medium heat (gentle boil).  Cool completely before packing.

Oyster Rolls

I love oysters.

I will eat them raw.  I will eat them cooked.

I've eaten raw oysters on both coasts of the United States and in a foreign country.  I bought oyster shooters from some seafood stand in Pike Place Market.  In a fit of drunkenness, my friend DY and I went to a seafood restaurant up the street from our apartment, sat at the bar, and had a bunch of oysters before stumbling home.  My raw oyster experience on the opposite coast was much tamer.  My family and I went to a raw bar in Lexington Market (Baltimore) and filled up on oysters and clams.  I couldn't believe how fast those guys could shuck oysters!  When The Help and I went to Victoria, we enjoyed a cold platter at a seafood restaurant near the harbor.  I got to eat all of the raw oysters on the platter.

Whenever I go to Miyo's, I cannot help but order the fried oysters.  Having attempted, with very pathetic results, frying them at home myself, I can appreciate Miyo's.  I wanted to try the grilled oysters on sticks which were being sold on Miyajima, but I never got around to it.  Until I go back, missing out on the experience will always haunt me.

Unfortunately, the people I live with don't share my enthusiasm for oysters.  They just don't get it.  Losers.

But they will eat oyster rolls.  Go figure.  I think its because the oysters are chopped and there are other ingredients in the mix.  I suppose you could say it's rather underhanded of me to "hide" the oysters.  Oh well, it works.  And in spite of being allergic to some shellfish, D1 can eat oysters, which is a big plus for her since much of the food she associates with home contains oyster sauce.

click on recipe title for printable recipe

Oyster Rolls

     2 cans (8 oz each) whole oysters, drained and chopped
     1 can water chestnuts, drained and chopped
     2 can (4 oz each) mushroom stems & pieces, drained and chopped
     2 tbsp cornstarch
     2 eggs
     1 lb fishcake paste
     2 tbsp sugar
     1 tbsp shoyu
     1/4 tsp 5-spice
     1/4 c chopped green onions
     panko
     oil for frying

Combine cornstarch and eggs with a whisk.  Mix in fishcake paste, sugar, shoyu, and 5-spice.  Stir in oysters, water chestnuts, mushrooms and green onions.  Heat oil in a skillet.  Place panko in a small bowl.  Drop heaping tablespoons (#40 disher) of mixture into panko.  Coat completely with panko then shape into 2-inch long flat oval.  Fry in heated oil, turning once.  Drain on paper towels.  Serve with shoyu-oyster sauce mix.

I barely survived the stress from the Summer Ends music festival from a few weeks ago, when D1 dropped another bomb on me.  She told me her school has a fall break too and she was going to visit friends in California and she was going to take the Greyhound bus to get there.  I was okay up until the "take the Greyhound bus" part.  I was hoping Mr. Dependable would put the brakes on this, but he didn't.

So D1 went on an 8-hour bus ride to downtown LA with her friend A, who was actually going home for the break.  She had contacted the SoCal Uncles earlier in the week, and fortunately, UDus was in town and able to get her from the station, which, I discovered, isn't too far from Skid Row.  Frick!  UDus got her safely to Orange County where she met up with Hawaii friends.

D1 sent me a bunch of pics from her trip.  I guess she had a lot of fun.  She mentioned going to Knotts.  Gee, it's been over 20 years since I've been to Knotts.  I'm sure the attractions have changed a lot.  I wonder if they still offer the chicken dinner.

Of course, all the vicarious happiness garnered from D1's fall break trip was tempered by the anxiety of her getting safely back to AZ.  OMG!  I was on pins and needles hoping she'd make it back to the Greyhound station on time.  It didn't help that she was going back on the overnight bus.  Then came the worry of how she'd get to campus.  I'm glad all went smoothly, and later that day, I received a pic of yukgaejang and banchan from HoDoRi, which seems to be the mainland doppelganger of Restaurant Osaka (she said they also make good katsu).


While D1 was stretching her wings and doing all kinds of shit, D2 was also keeping busy.  Mr. Dependable arranged golf lessons for her.  So far, things seem to be working out.  She hasn't grumbled about going.  We'll see how long this will last. . .

On behalf of all of us here, I'd like to extend a huge high-five to the man who re-energized my career.  Thank you for bringing be back and giving me the opportunity to spend valuable time with my children.  Thank you for helping me remember why I do what I do.  Thank you for having faith in me.  Best wishes in your new endeavor.  I hope our paths will meet again one day.

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.

BBQ Country Ribs

Kikukat and family would like to extend their condolences to the Lewis family of Fredericksburg, VA.  On Saturday, their eldest child William was fatally shot in Chicago while waiting for a bus.  Although Chicago police believe the shooting to be gang-related, they believe Wil was not the intended target.  Wil was a talented young man with a bright future.  He was only twenty-eight.

Although I've never met Wil, his dad, Joseph, is a friend.  Joe's day job is principal of Stafford Senior High School in Fredericksburg, VA.  Joe's other profession is a writer.  A few years ago, I was honored when Joe asked me to read his manuscript Stolen Lives, prior to meeting with his publishers.

Joe is also a blogger.  His most recent post, With Sadness (Sunday, July 13, 2014), on his blog, Simple Thoughts from a Complicated Mind, Sort of. . ., is so heartwrenching for me to read.  The agony a parent goes through when dealing with the death of a child is beyond comprehension.  Mr. Dependable once said, "A parent should not bury a child."  He has said a lot of stupid ass things, but that was something he actually got right.

The Ds have been traveling for over a week, and I miss them terribly.  Everytime I see their messy rooms I want to scream, but I still miss them.  I want to hug them real tight and tell them how much I love them.  I think Desi and Kennie miss them too.  At least once a day I'll see one of the kats walking out from the Ds wing [of the house].  Reading Joe's blog made me miss them even more. 

As much as I miss them, I can't waste time fretting over their absence, for my vacation clock is ticking.  This is the last Monday of summer vacation for me.  I need to make the most of my time left.  Most teachers officially begin the school year on July 28, but I begin on the 21st.  I feel like I've been working all summer, and lately, even if I'm not doing esy, I'm extra busy!

Last week was a busy week.  I was nice to The Help and bought him a tray of botamochi/ohagi.  After watching the Kenmin Show, all The Help could talk about was ohagi.  My friend's mom makes the best ohagi so I ordered some for The Help, his parents, and my parents.  That kept him quiet for a while.

I went in to work on Wednesday to meet and greet a new teacher.  I offered to help him get his keys and show him around.  He is new to the school but not new to teaching.  I hope he will enjoy his new home!  Actually, he should.  He is leaving a toxic situation, which will not get better unless. . .

I also enjoyed a nice lunch with Brucie, who just returned from a magical trip to England and Switzerland.  Sounds like he had a lot of fun, and thanks to him, I now have another three mugs for my collection.  Brucie is who I wanna be when I grow up!

After about a year, The Help and I made an attempt to make it back to Takenoko Sushi for lunch.  When I called a few weeks ago for a dinner reservation, they told me their next dinner opening was in August!  I couldn't wait that long.  Luckily, the wait for a lunch seating was only a week.  At the last moment, The Help gave up his seat for my parents (I was able to secure another seat), so I ended up going with them instead.  Like Sushi Sasabune, the best part of Takenoko is the omakase (chef's choice).  But unlike Sushi Sasabune, where you think you might get scoldings (or kicked out) for eating something incorrectly, Takenoko is more laid back.  Kikukat Dad tried uni (sea urchin) for the first time.  He said The Help can have his share from now on.  He said there was something stinky about it.  Kikukat Mom is not an adventurous eater, so she stuck with the basics:  unagi (eel), hamachi (yellowtail), toro (fatty tuna), and salmon.  Boring.  Kikukat Dad has a habit of inhaling his food, so we were outta there within 30 minutes.  I soooo could not savor and enjoy every bite.

This past Friday, The Help and I went to Kona to take his car to the doctor.  We had most of the morning to leisurely walk around Kona and explore.  I hate "exploring", as I've come to associate it as a term The Help uses when he is lost.  Unlike The Help, my sense of adventure is nil.  I don't like "exploring".  I like "finding".

We had lunch at The Fish Hopper, a restaurant near the Kailua pier.  Both of us had salads.  The Help had the Cobb salad, and I had the chicken macadamia salad.  I wasn't expecting much, but both of us thoroughly enjoyed our meals.  The Asian dressing on the chicken salad was perfect.  I did ask for it without papaya.  I should've asked them to hold the red onions too, but the onions were easy enough to pick out.  The Help's salad looked like it was full of bacon.  If it wasn't for the bleu cheese, I might have thought about ordering that too.

After my salad, I was looking forward to a hearty dinner (we made it home from Kona in the afternoon).  I was tired so it was a good thing we had lotsa leftovers in the fridge.  The Help came across a good sale Safeway was having on country ribs.  I generally don't buy country ribs (country style spareribs) because I tend to like my pork extra fatty (like bacon & hocks).  I suppose The Help couldn't help himself.  Nearly 8 lbs of country ribs cost under $20 with the Safeway club card.  8 lbs is a whole lotta meat, so I baked it with an Asian barbecue sauce because I knew the leftovers would be good.

BTW, the sauteed greens to the side of the meat in the top pic and the pic below is such a simple accompaniment to throw together. . .shredded savoy cabbage, ham slivers, and salt.  Saute until cabbage shows slight browning.  Place in a serving bowl and top with a generous sprinkle of parmesan cheese.

click on recipe title for printable recipe

BBQ Country Style Spareribs

     4 lbs country style spareribs

     1/2 c shoyu

     1/2 c oyster sauce

     3/4 c ketchup

     3/4 c sugar

     1 tbsp guava jelly or orange marmalade

     1/8 tsp 5-spice

     1/2" piece of ginger, grated

Boil country ribs for 1 hour.  Drain well and wash off scum.  Preheat oven to 350 degrees.  Place ribs in large baking pan.  Combine remaining ingredients.  Pour over ribs.  Bake 1 1/2 hours.  Remove from pan and slice across the grain to serve.

R.I.P. William Lewis. . .may your light continue to shine.