Archive for May, 2010

31st May
written by Cleone

Cheesy garlic bread

I was in the mood for garlic bread today.  Last Friday, I was at Ala Moana mall because I had to renew my vehicle registration and there is a Satellite City Hall (aka DMV) where I could stop by and hand in my check.  Not sure why Hawaii calls this particular office by this name but I like the fact that it is at the mall because there is ample parking.

So after I renewed my registration, I stopped by Shirokiya, which is a Japanese department store with a Ste. Germaine bakery on the first floor and a food market on the 2nd floor.  I got two butterflake pastries and one french bread batard, which is a wider version of a baguette.  I also went to the food market to pick up lunch.  I took my time looking around because there are so many stations and they have expanded since my last visit.  I ended up with takoyaki (aka squid balls) with a mayo ponzu sauce topped with bonito flakes and green onions.  I also got some ebi musubi and a box of freshly made mochi.



Ebi musubi

Fresh mochi

Since I had picked up a french bread batard, I was able to make some garlic bread.  I was afraid the bread would get stale right away but it was fresh enough that it lasted a couple of days.  I also wanted to put a twist on the garlic bread since I had some cheese in the refrigerator.  It came out great!



(My own recipe)

Serving size: 2

1 6-inch slice of French bread batard, or Italian bread, cut in half as if for a sandwich
Unsalted butter
Parmesan cheese, shredded or grated if using a wedge (or any other cheese that you prefer)
Garlic powder or 4 cloves of fresh garlic, minced
Parsley flakes

1. Preheat oven to 350 degrees F.

2. Place bread slices on baking sheet or aluminum foil. Spread enough butter to cover the bread slices.

3. Spread Parmesan, garlic, and parsley generously on the bread.

4. Bake in oven for 10 minutes.

5. Take out of oven and cut diagonally on the bias (or in straight strips) and serve immediately.

29th May
written by Cleone

Butter mochi topped with coconut

Mochi is really popular in Hawaii due to the large Japanese population.  There are so many different kinds of mochi that I have yet to try them all.  Some are really labor intensive to make because it requires mixing and stretching in a special machine and manually pounding the mochi until it is of the right consistency.  For those kinds, I will leave it up to the experts to produce.  However, there are some other types that are pretty simple to make.

A few weeks ago, I received an email from my mom with a link to a butter mochi recipe.  She was clearing out her stash of cooking and food magazines and came across this one recipe from Kaka’ako Kitchen, which is at Ward Center in Honolulu.  The recipe was published in Gourmet magazine back in 2005!  It is a pretty simple recipe so I definitely put it on my list of recipes to try.


I only tried butter mochi once and wasn’t sure how mine would come out.  I had to defer to AM, the resident expert in all local Hawaiian foods and snacks.  He was anxious to try it because while it was baking, the air in the apartment was filled with a buttery coconuty scent.  It smelled SO good!  We had to wait over 1.5 hours to try it, including cooling time.  However, once we cut into it, AM couldn’t wait anymore and quickly popped the first slice into his mouth.  He really enjoyed the butter mochi!  Yay!  I thought it was pretty tasty as well.  It has a nice crispy buttery crust and lightly flavored coconut chewy innards.  It does seem a bit heavy so I think I will have to limit myself to one square at a time.

Wet ingredients

Dry ingredients

Wet and dry ingredients combined

Ready for the oven

(Adapted from Gourmet magazine)

Serving size: 24 individual squares

3 cups or 1 pound or 1 box of Mochiko (or sweet rice flour)
2 1/2 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 14-ounce cans coconut milk
5 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla
Shredded coconut for topping (optional)

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine all dry ingredients.

3. In a separate large bowl, whisk together all wet ingredients.

4. Mix wet ingredients into the bowl of dry ingredients making sure to incorporate completely without lumps.

5. Pour mixture in a 13″ x 9″ ungreased baking pan. Bake in oven until golden brown or approximately 1 1/2 hours.

6. Top with shredded coconut (optional). Cool on wire rack and cut into 24 squares when cooled.

26th May
written by Cleone

Lemon thyme honey glazed chicken

AM is sick this week and it just so happens that we went to Costco earlier in the week and picked up a pound of lemons.  I have been making him honey lemon hibiscus tea everyday.  Hawaiian Islands Tea Company makes some really tasty and fragrant teas.

The combination of honey and lemon inspired me to use it on some chicken drumsticks that were defrosting in the refrigerator.  I wasn’t sure how it would come out but you can’t really go wrong with a sweet glaze on meat.

It actually came out pretty good.  The combination of flavors worked well with chicken.  The honey glaze worked particularly well with the chicken skin.  If I were to make chicken skin yakitori, I would totally glaze it with honey.



Chicken ready for oven

I suspect this recipe would work well with chicken wings since there is a lot more skin with that cut of chicken.  Also, I baked the drumsticks in the oven and think that throwing them on the grill would add another layer of flavor that would make these even tastier!

Oh yeah, we also had dessert after dinner.  Melona bar!

Melona bar

Creamy melony deliciousness

(Loosely adapted from

Serving size: 2 (but can be easily doubled or tripled)

5 chicken drumsticks (or chicken wings)
2 lemons, juiced
1 tablespoon dry thyme
2 tablespoons honey
2 teaspoons sea salt
2 teaspoons garlic powder
Dash of pepper

1. Place chicken, lemon juice, and thyme in a gallon sized ziploc bag. Marinate in refrigerator for about 6 hours.

2. Preheat oven to 425 degrees F. Take chicken out of the refrigerator and place onto a sheet pan that is lined with parchment paper.

3. Season chicken with salt, garlic powder, and pepper. (I used ONO Hawaiian seasoning which already has garlic powder)

4. Bake chicken in oven for 20 minutes.

5. Take chicken out of oven and coat each piece with honey. Place chicken back in oven and bake for another 5 minutes.

6. Baste with honey again and bake for another 2 minutes.

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