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    Hilo, HI
  1. torakris & sanrensho: I just added the the recipe to RecipeGullet. Hopefully it works ok for all of you. I'm in a rather wet & humid climate, so it's always extra interesting to make this. sanrensho: I've never heard of putting amanatto in cakes, either! Is it the equivalent of using candied ginger? Does the amanatto keep its consistency in the cakes or does it become softer? That matcha-azuki muffin sounds really interesting - would you mind sharing the recipe? edited: spelling & weird sentences.
  2. Amanatto (Candied Beans) Best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floaty skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them. Frozen edamame works really well - just make sure you get shelled ones! Special Equipment: heavy, baking sheet(s) lined with parchment/Silpat 4 c cooked beans (edamame, black bean, azuki, lima, etc.) 3 c water 4 c sugar 1 tsp salt 1 c sugar (preferably superfine) 1. Dissolve water, s
  3. I had cravings earlier this week, so I decided to make some amanatto - edamame & black bean.
  4. Fruit Trees! Guava, local oranges, Meyer lemon, banana, macadamia, mountain apple, avocado, jaboticaba, lychee. I'm hazarding a guess that if they grow especially well in our backyard here, they may not be the best fruit trees for where you are? But don't quote me on that. Living in Hawai'i makes me almost blissfully unaware of seasons and growing times.
  5. I still vote for haupia! Or if you want to be really decadent, chocolate haupia pie -- which is filled with a layer of haupia, a layer of chocolate pudding, and topped with whipped cream! ← Actually, my vote would be for Okinawan sweet potato haupia pie with macadamia shortbread crust! Now THAT would be a true local-style state dessert!
  6. Okay, thanks to Peter Green's "Travelogue: Spirited Away" and Hiroyuki's "Niigata Sushi Shop" threads, I found and watched both seasons of Kuitan this week. Thank you for bringing this show to my attention! Totally awesome. Although, I have to admit, that it totally sucked having cravings for curry, okonomiyaki and croquettes and 3am. I especially liked the bits of history & backgrounds for the different foods featured in each episode. And, of course, the pure campiness of the whole series which reminded me of the tokusatsu and dramas that I grew up watching.
  7. Hi Rob - I'm not sure if this would be an appropriate substitute, since I'm not really familiar with Italian candied melon. If it's similar to the Chinese candied melon, then you might be able to use this recipe: http://answers.yahoo.com/question/index?qi...16172058AAi5j9W Unfortunately, I'm not at home, so I can't access the cookbooks & family recipes to see if this is similar to those. Maybe there's a Chinatown nearby you where you could get access to this sort of candied melon?
  8. I used to have that problem, too, in the last house I lived in. I would boil water and the alarm would go off. I ended up hanging a towel over the alarm before I cooked anything to avoid the alarm going off, then took it off later when I was done cooking.
  9. SuzySushi: They are also locally grown here in Hawai'i. They call them mountain apples here. We have a tree in our backyard. yunnermeier: Wonderful to seeing you blog again!
  10. Limu & ogo are awesome! You can add it to almost anything you want. Like Suzy said, you can have it poke, but it's also good in miso soup, salads, namasu, etc. SuzySushi: Azuki pie?! Is that what happens when you leave manju and mochi in dark room by themselves? Did you enjoy eating it? What did the Japanese guests think of it? Hiroyuki, is that something that you may actually have in Japan?
  11. Aargh! Don Quijote! I miss them when they were Daiei. I went into sensory overload with all of the vines, flowers, penguins, and other decorations all over the store! Hee hee... haole har gao girl. Is it true that they're also closing the 99 Ranch Market? Wow! You eat haw flakes! Yay! But, but, but... no kazunoko? Ah, well. More for me to eat!
  12. oh oh oh oh oh! That's my favorite candy & pastries shop in Chinatown! When we go to Honolulu, we always have to stop there to pick up stuff. There used to be a faboo char siu and roast duck place, which the name escpaes me right now, but someone told me they closed down. Don't you love the fish market? Where do you like to get your dim sum from? I love Legends, but if I want to go cheaper, there's Sea Fortune. Or is it called Golden Palace? I can never remember which is the current name for it.
  13. HA HA HA! YES! Someone else that can appreciate and understand what it's like to have xmas in Hawai'i! I think I'm now twice as full looking at all of your photos of cookies and produce! (Just came back from a party at aunty's house, and got my fill of ahi poke, raw crab poke, shrimp, etc., etc.) Do you enjoy the farmer's markets here as compared to when you were nliving on the mainland? Are there any local foods that you still won't eat? Has your cooking changed tremondously since being here?
  14. Wow! Loco Moco was "born" here in Hilo, Hawai'i at Cafe 100! Gee. I didn't know it needed instructions to eat, though. But to eat it true "Hilo-local-kine" style, you have to eat it with shoyu and mayo added to it too! (Not recommended for the faint of heart... actually, not recommended for your heart at all!)
  15. mochihead

    Fish eyes

    My favorite way of eating eyeballs is when the fish is all fried and crunchy and you can eat practically everything! The ahi eyeballs (man, and those can be some huge suckers) are really good with some shoyu, green onions, ginger & sugar and flash stirfried in a hot wok. Mmmmm.....
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