Whann Way Aloha

 

 

 

 

 

 Vintage Hawaiian Girl_small

Aloha, and Welcome to Whann Way Aloha

Condo Breakfast_small

How About Some Delicious Kona Coffee and a Hawaiian Bagel?

Veronicas hand painted coconut_small

Veronica’s Hand painted Coconut she Painted Years ago.

Veroncia school performance 2 Veronica picture 2

(6 Year Old Veronica, in the middle with the white lei around her neck and the leaf bra top, at her school performance.)

Condo Fruit Salad_small

Aloha means Hello, Goodbye, and I Love You

My vintage Hawaiin remake._small

Gordon and I had the privilege of living on the island of Oahu for 13 years during Gordon’s Naval career.  We loved it and miss it to this day.  Both of our children were born there.  We miss the island lifestyle. 

Pineapple tea_small

Hawaii is made up of several Polynesian, Asian, Portuguese, and American cultures.

Hawaiian memory_small Hawaiian plate lunch_small

We miss the cultures, the food, and the casualness to the lifestyle.

Potstickers and rice_small

This post is about some of the food that we enjoyed in Hawaii during our many years there.  We hope that you will enjoy and maybe try the recipes for yourself.

Tapa close-up_small

Aloha,

Dried Mango and Pineapple_small

Julie and Gordon Whann

Brodie and his classmates

Brodie left, and his classmates, relaxing on Aloha Friday at pre-school.

Hawaii is a very laid back state.  Proof, above.  🙂

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Iolani Palace 80's

Iolani Palace, Honolulu, Hawaii

I took these photos in the late 1980’s

Iolnai Palace Grounds

Iolani Palace was home to the Hawaiian Royal Families

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Iolani Palace Menu Pic

Aloha Menu

Iolani Menu 2 Iolani Menu Side 2

Dinner at Iolani Palace

February 14, 1883

I believe that I found this reproduction menu at a thrift store in Hawaii.  It is a replica of a menu served back in 1883 at the palace. 

 

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This is Queen Liliuokalani

Queen Liliuokalani_small

1838 – 1917

She was imprisoned for 9 months in Iolani Palace, above, during that time she wrote Aloha Oe.

Aloha Oe Music Front_small

I found this sheet music at a thrift store as well.

Aloha Oe Music Start Aloha Oe Music Sheet 2

Aloha Oe Music Sheet 3 Aloha Oe Music Sheet 4

Love This Beautiful Song

Aloha ‘Oe Sung by Tia Carrere

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Now that you’ve had your short little history lesson for today……

Hawaiian tiki and basket._small The Hawaiian Monarchy_small

I do Love the Hawaiian Monarchy

(One of my Areca Palm baskets I made while in Hawaii, and one of my wooden carved idols.  The beading is kukui nuts and carved coconut.)

Kiaulani_small

Princess Kaiulani was probably my most favorite Hawaiian Royal but unfortunately she died at age 23.

Princess Kaiulani Cleghorn_small Princess Kaiulani_small

Princess Kaiulani

(1875-1899)

What I like most about her was that she was an artist.  She painted the lovely painting above, you can even see Diamond Head in the background.

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Gordon and Julie Big Island

Gordon and Julie on The Big Island, Hawaii, 1987, Pregnant with Veronica

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I wanted to start this post with Hawaii’s ‘Street Food’ culture, also it’s ‘Flea Market’, ‘Craft Fair’, ‘Fundraiser’, foods as well.

Plate Lunch and a memory_small Kalua Pork_small macaroni salad_small

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 Foods Featured on this Page:

Gordon and Julie lanai option_small

Hawaii Plate Lunch

Julie plate lunch_small Gordons plate lunch_small

and

Portuguese Bean Soup

Portuguese bean soup Whann way_small


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Brodie pre school graduation ewa beach

3 Year old Brodie with his Classmates Enjoying a Plate Lunch

Hawaii Plate Lunch

Julie plate lunch_small Gordons plate lunch_small

Julie’s to the left, Gordon’s to the right.

Our Hawaii plate lunches on the lanai_small

This is our recreation of a local Hawaiian favorite,

Hawaii Plate Lunch

The origins of the “plate lunch” date back to the late 1800’s in the pineapple plantation, and sugar cane fields by the workers.  Hawaii is a cultural melting pot made up of immigrants from China, Japan, Portugal, Korea and the Philippines, in addition to the other Polynesian island nations.  Many worked the fields and would bring their native foods to work to eat at lunch.  They ended up sharing their foods with each other, combining all of their native cuisines which eventually led to the “plate lunch.”

Early plantation workers. PHOTO FROM STATE ARCHIVES. COPY PHOTO BY DENNIS ODA. MAY 26, 1999. FRAME #1A.
Early plantation workers. PHOTO FROM STATE ARCHIVES. COPY PHOTO BY DENNIS ODA. MAY 26, 1999. FRAME #1A.

The foods in the plate lunch needed to be heavy to sustain the workers throughout the day.  They would bring their lunches with them in bento boxes or kau kau tins. 

Hawaii workers

By the 1930’s lunch wagon’s started appearing selling these “plate lunches” around the island.  (In my own southern ancestry my great-grandparents owned a general store and my great-grandmother Emma Keith would make sandwiches and my great-grandfather Lucius, would wheel them over to the train tracks to sell to workers.  So I have a family history of this very thing myself, but in the state of Georgia.)

The photo above is of my Great-Grandparent’s store in Rome, GA.  It used to say Keith above that red sign.  I am standing near the railroad tracks where my Great-Grandfather would wheel the sandwiches to be sold.  All businesses used to be located near train tracks in order to cater the workers as well as the travelers.

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By the 1950’s the plantation era had ended but the plate lunch didn’t.  They started cropping up in eating establishments across the islands.  As more Polynesian,  Asian, and American cultures migrated over to Hawaii, the plate lunch evolved.  They are still heavy meals, you’ll find them being eaten on the beach a lot by the surfers and beach goers.  You’ll also see them being sold out of food trucks across the islands. 

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plate lunch 3

1961, The Year I was Born

One of the first plate lunch restaurants in Hawaii.

Hawaii is known as The Rainbow State because everyday you will see a rainbow. 

Really!  Here is a photo that I took one day from atop Diamond Head Volcano.

Hawaii rainbow

Hawaii is the Rainbow State

Julie and Gordon in a Japanese bunker in Hawaii G a top Diamond Head

Julie and Gordon atop Diamond Head emerging from a bunker.

Gordon and Julie atop Diamond Head 1986

1986

Waikiki 1

Beautiful Waikiki

Gordon and I lived in Waikiki for the first 4 months upon moving to Hawaii.

How many people can say that?  🙂

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our hawaii plate lunch spread_small

Our Plate Lunch Foods

our recreation plate lunch foods_small Our fried noodles_small

Hawaiian Sticky Rice

Chicken Katsu

chicken katsu_small

Tempura Shrimp and Vegetables

Shrimp tempura on the table_small tempura veggies_small

tempura_small

(with dipping sauce)

Julie’s Sugar Free Sweet and Sour Sauce, Gordon and Brodie’s Eel Sauce

Sweet dipping sauce_small eel sauce_small

Fried Noodles

Our fried noodles_small

Macaroni Salad

macaroni salad Grodons way_small

and

Kimchi

Kimchi_small

Kona Brewery Longboard and Blue Wave Beers

Longboard beers_small

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Sticky rice and macaroni salad_small

Pictured here is our recreation of the Hawaii Plate Lunch

Coconut utensils_small

Coconut Serving Utensils

(It was fun getting out some of our Hawaiiana.)

my vintage palm lunch plates_small Nosy Monk_small

My Vintage Palm Leaf Lunch Plates, left, Nosy Monk, right

Our recreation of Hawaii plate lunch foods_small

The typical Hawaii Plate Lunch consists of two scoops of white sticky rice, one scoop of macaroni salad, and a meat (main course), usually chicken katsu, shrimp tempura, fried mahi-mahi, Hawaiian bar-b-q beef or pork,  etc.

Julie digging in_small

I would usually always get the chicken katsu while Gordon would get either the shrimp tempura or a char siu pork.  We would then share our main courses with each other.

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Hawaiian Sticky Rice

(Probably the most important food in the Plate Lunch.)

calrose rice in rice cooker_small Brodies sticky rice 6_small

It has to be Calrose Rice

Calrose rice and our rice cooker_small

Calrose Rice is a short to medium grained rice which makes perfect Hawaiian Sticky Rice.

Brodie making sticky rice_small Brodie making sticky rice 2_small

Brodie Likes to Make the Rice

With this recipe you don’t need to measure anything!

Brodie making sticky rice 4_small Brodie making sticky rice 3_small

Pour about two to three cups of rice into your rice cooker pot and rinse well.  This is done by filling the pot with a good amount of water, then with your fingers move the rice washing off a good amount of starch.  The starch will look white and cloudy.  The locals refer to it as the ‘coating.’  Pour out the water and repeat the rinse about three times until the rinse water is clear.

Now, fill the pot with water, one index finger joint/knuckle above the height of the rice.

Brodie making sticky rice 5_small Brodie made the calrose rice_small

Next, just place the pot in the cooker, top with the lid, and turn the rice cooker on.

garnish for the sticky rice_small

You can top the rice with a garnish of green onions.

TIP: For flavored rice, add a hot pepper to the rice cooker while cooking and the heat and taste of the pepper will transfer to the rice.  You can also add some coconut milk and shredded coconut to the water, being sure to still only have one knuckle of liquid above the rice.

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Chicken Katsu

Chicken Katsu_small

Chicken Katsu Warming in the Oven

1 CK ingredients_small

The Ingredients:

Wet / Egg Dredge

2 Eggs

3/4 Cup Cornstarch

1/4 tsp Salt

1/4 tsp White Pepper

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 Cup Water

Dry Dredge

1 lb Panko Breadcrumbs (We used half whole wheat and half regular)

Chicken to Cook

4 lbs Boneless, Skinless Chicken Breasts or Thighs

2-3 Cups Vegetable Oil

3 CK Gordon_small 4 CK Gordon_small

Mix all the ingredients in the wet/egg dredge well together in a med. sized bowl.

Place your dry panko breadcrumbs on a large flat plate in an even layer with a touch of pepper, garlic, and onion powder.

Gordon ka ho’omo’a

(Gordon The Cook)

2 CK vegetable oil_small

In a large fry pan, pour in your oil and heat to medium temperature.

5 CK Gordon adding more panko_small 6 Gordon adding different panko_small

Above and below are the ingredients I used.  Below you can see the difference between the regular and whole wheat Panko breadcrumbs.

7 adding panko_small 8 two different panko_small

9 adding garlic powder_small 10 adding white pepper_small

11 adding corn starch_small 12 adding tghe eggs_small

Above and below I am combining the ingredients for the wet/egg dredge.

13 Gordon adding the water_small 14 garlic powder_small 15 adding the white pepper_small

I used a whisk to mix the ingredients.

16 adding the salt_small 16 mixing the wet ingredients_small

Wash your chicken with cool water to get any old blood off the meat.

18 washing those breasts_small 17 Gordon getting ready to pound those breasts_small

Using cellophane/plastic wrap place one sheet down then lay the chicken on it, then place another sheet of cellophane on top of the chicken.

19 Gordon pounding the hell out of those breasts_small 19 pounding breasts_small

Using a meat mallet, pound the chicken flat to about 3/4 inch thick.

18 Gordon pounding breasts_small 19 flat breasts_small

Below is a before and after picture of the chicken, after being pounded flat.

20 you can see the difference in the breasts_small

First dredge the chicken in the wet/egg mixture, then into the dry Panko breadcrumbs being sure to coat the chicken evenly on both sides.

21 the assembly line for the chicken_small 22 placing the breast into the batter_small 24 then into the panko_small

Then place the chicken into the heated oil and fry on Med. heat until the chicken is golden brown… about 5 min.

28 placing breast into the oil to cook_small 29 into the frying pan_small

While it is cooking, use this time to pound flat another breast of chicken.

30 the chicken breast assembly line_small

Using tongs, flip the chicken and cook until the other side is also golden brown.

31 checking the breast_small

32 frying the breast_small 33 frying all the breasts_small

See how the heat is on Med?  This will ensure the chicken is cooked and doesn’t burn.

33 removing the breast_small 36 removing the breast from the oil_small

When done, place the chicken on a rack and place in the oven on low heat to keep warm.

 ahh so good_small40 ahh the chicken katsu_small

Here you can see the golden brown color of the Panko when done.

Near the end of the cooking process, your Panko which some of it falls off the chicken while you fry it, will start to adhere to the new pieces being cooked.  Don’t worry, they still taste good.  If they become too burnt, you will need to remove them from the pan by using a strainer.

36 adding the breast to the baking sheet_small 39 frying the chicken katsu_small

Here they are all cooked and about to go into the oven to keep warm.  Be sure to have the temp. on low.

50 place onto a baking tray to keep warm_small

When ready to serve, cut the chicken into 1 inch strips.

chicken katsu always sliced through_small chicken cut through_small

Enjoy!

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Tempura Shrimp and Vegetables

Shrimp tempura on the table_small tempura veggies_small

Med. Sized Shrimp

Lotus Root

Sweet Potato

Yams

Red Bell Pepper

Onions

Mushrooms (Cremini, Shitaki, or White)

tempura_small

Below are some stretched shrimp!

This is done to cook them evenly and make a great presentation.

Shrimp ready for tempura_small

I used some shrimp from Argentina.  Their shells are thicker and the meat is slightly sweet.

Shrimp frozen_small shrimp getting ready to tempura_small

shrimp Gordon preparing the shrimp_smallGordon prepping the shrimp for tempura_small

Peel and devein the shrimp.  Peel all the shell away with the exception of the tail piece.

To devein, cut the shrimp on its top and remove the black vein by rinsing the shrimp under running water.

shrimp step four Gordon preparing shrimp_smallshrimp step one_small

Here you have the shrimp ready to stretch.

shrimp step three like so_small shrimp step two removing the shell_small

Place the shrimp on its back.

 Shrimp by slcing the shrimp it will flatten the shrimp_small

Where the legs use to be down by the tail, place a small cut across the shrimp about 1/4 inch in depth in increments of about 1/2 inch down the shrimp.

Shrimp preparing the shrimp for tempura_small Shrimp slicing the shrimp in sections_small Shrimp slicing the shrimp in sections part 2_small

Turn the shrimp over onto its belly or legs side down.

Now with your index fingers and thumbs from both hands starting at the head, slightly pinch and push down on the shrimp.  Continue this motion down to the tail using less pressure as you go. 

You should hear some slight cracks which is the meat separating becoming elongated.

Shrimp see example of straightening it_small Shrimp here is the difference_small

Above you can see how much longer the stretched shrimp is compared to the un-stretched ones.

Shrimp for tempura_small

As you stretch more of these, you will become faster with the process.

Shrimp ready for tempura_small

The Stretched Shrimp

Gordon our cook_small

Next up, Gordon Preparing the Vegetables for the Tempura

shrimp yam lotus root and sweet potato_small

Here are some of the classic vegetables we used to Tempura… Lotus Root, Sweet Potato, and a Yam.

Gordon peeling his sweet potato_small

Here is simply peeled one end of the sweet potato.

From Julie…(Yes it does look like that, doesn’t it?)

36 noodles red bell pepper sliced into long triangles_small

Above is some Chinese Daikon Radish

36 noodles slicing into triangles_small

Red bell pepper which has been sliced into triangles.

Below, I used a special slicer to make wavy cuts of the Daikon.

You can also slice them flat if you don’t have one.

37 noodles slicing diakon raddish_small 40 noodles slicing diakon raddish_small

Mushrooms should be halved then quartered.

Shrimp slicing the mushrooms_small shrimp slicing the mushrooms thickly_small

shrimp mushrooms and_smallvegetables to be tempurad_small

Here you can see the thickness of the vegetables… about 1/8 inch.

1 tempura_small

lotus root_small slicing sweet potato_small

The Lotus Root will turn brown after cutting, so place them in some water until ready to cook them.

shrimp tempura batter mix_small

Above is the Tempura mix we used.

You can make your own batter but we had already had this in the pantry and wanted to use it up first.

3 tempura_small 4 tempura mixing batter_small

Use ice water to keep the Tempura batter cold, so when it hits the hot oil, it will become crispy.

5 tempura adding ice cubes_small

To accomplish this, I use very cold water and I keep some ice cubes in the mix.

shrimp pouring in vegetable oil_small

Using your wok, place in a few cups of vegetable oil and turn the heat to Medium High.

5 tempura add garlic to hot oil_small

To test the oil’s temperature, I place a piece of vegetable into the oil and see if it sizzles.

The locals will throw in a garlic clove and when it floats to the surface the oil is ready.

6 tempura garlic clove in hot oil_small 7 tempura when garlic floats to surface its done_small

Using cooking chopsticks is a good way to retrieve the vegetables.

The tempura dinner_small

Dredge your shrimp into the Tempura batter and place into the wok.  Only cook a few at time, so the oil’s temperature doesn’t lower.

8 tempura shrimp assembly_small 9 tempura_small

Cook the shrimp until slightly browned and crispy.  This should only take about 1 min.

10 tempura shrimp cooking_small 11 tempura Gordon using cooking chopsticks_small

Use cooking chopsticks to turn the shrimp.

Gordon tempura with chopsticks_small

You can use any utensil you like to turn the shrimp but we prefer to go native and do as the locals of Hawaii do.

12 tempura_small 13 tempura_small

You can also use your hand a drip in some tempura batter into the wok, then when you place the shrimp into the oil, the crunchy bits will adhere to the fresh batter and make the shrimp more crispy and more coated.

14 tempura Gordon using chopsticks_small

Now Gordon has switched over to a cooking strainer to remove the shrimp from the oil.

15 tempura bought it in Chinatown Hawaii_small 16 tempura_small

This strainer will work well with the vegetables too.

shrimp in tempua batter_small

We purchased this one from the Asian store but you can find similar versions at other stores that sell cooking utensils.

17 tempura_small

Put the shrimp and other vegetables on paper towels when you remove them from the wok.

Here, I am getting ready to batter the vegetables.

19 tempura_small

Frying the Vegetables

18 tempura sweet potatoes_small 20 tempura_small

Gordon doing the tempura_small

The lotus root is beautiful to tempura.  Love all the holes that show through.

21 tempura lotus root_small 22 tempura_small

Again, don’t fry too many or the oil’s temp will lower and not let the batter get crispy.

23 tempura_small

Cook the Slices Vegetables for about a minute and a half in the oil.

24 tempura adding corn starch_small

Here Gordon sprinkled some corn starch onto the shrimp to tempura.  With many Asian fried dishes, corn starch is used because it becomes more crispy than plain flour when fried.  The dry corn starch will also help the wet tempura batter adhere to the shrimp.

24 tempura_small

 Always place on paper towels to drain the excess oil.

26 tempura_small 25 tempura_small

Enjoy this great way to cook shrimp and vegetables!

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Our fried noodles_small

Fried Noodles

(This is a different way to make Fried Noodles.)

Ingredients:

1 Can of Spam (Cut into slices then fried, then sliced into thin strips)

1 Tbsp Sea Salt

2 Tbsp Olive Oil

2 Bags Chow Mein Noodles

thinly sliced vegetables…

Carrots, Bell Peppers, Cabbage, Cremini or Shitaki Mushrooms, Snow Peas, Daikon Radish

2 Tbsp Sesame Seeds

1 tsp Garlic Powder

1/4 Cup Oyster Sauce

1/2 Cup Soy Sauce

3 Tbsp Sesame Seed Oil

2 Green Onions sliced

SPAM_small What SPAM looks like_small

SPAM is a staple in a lot of the island cooking.

Slice the uncooked spam into 1/4 inch sections.  I usually get 8 even pieces.

Fry SPAM in olive oil until golden brown_small

Slice SPAM a quarter inch each_small It only takes a few minutes on each side_small

Fry in olive oil until golden brown as shown below.

Medium high heat_small Let paper towels absorb the excess oil_small

We like our SPAM crispy.

Although the locals don’t cook their SPAM to crispy.  Not usually, anyway.

5 noodles ready for the chopping board_small

The Ingredients for the Fried Noodles

1 noodles_small 2 noodles pan fried_small

Above is the brand of Chow Mein noodles we used.

 

1 noodles ingredients_small 1 noodles ingredients 2_small

This is the kind of cooking that we love best.

4 noodles chopping board_small 2 noodles_small

Salt the water and turn on to boil.

3 salt the water_small

Aloha soy sauce_small

ALOHA Soy Sauce

We used the Aloha Brand of Soy Sauce for this recipe as it is a favorite.

6 noodles Aloha Shoyu_small 7 noodles_small

In a large roasting pan, place your soy sauce, oyster sauce, sesame oil, garlic powder, sesame seeds and your sliced vegetables and mix them well.

8 noodles garlic powder_small 9 noodles roasted sesame seeds_small

Garlic Powder and Sesame Seeds

10 noodles put all ingredients into baking pan_small

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11 noodles Gordon snapping snow peas_small

To clean the snow pea…

Take off the hard stem end of the snow pea and peel it back onto itself.

12 noodles how to snap the peas_small 13 noodles removing end_small

Below, you can see the string like piece that you get which comes off with the stem.

14 noodles removing end 2_small 15 noodles remove it_small

You are removing the tough part of the snow pea, but this is optional.

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After the spam has cooled, stack them and slice them into thin strips.

16 noodles our fried SPAM_small 17 noodles slicing the SPAM into strips_small

We cooked this SPAM the night before in order to save a little time on this recipe.

18 noodles adding the snow peas and SPAM to the pan_small

Mushrooms

19 noodles slicing the end off the shitake mushrooms_small 20 noodles slicing the shitake mushrooms_small

Slice your mushrooms, carrots and daikon into thin strips as well.  Doing this will ensure they get cooked evenly.

21 noodles slicing the carrots into strips_small 21 noodles slicing the carrots close up_small 22 noodles sliced white carrots_small

Add Everything to your Baking Pan

23 noodles adding veggies to the pan_small

Using 1/4 of a cabbage, slice it thinly.

25 noodles slcing the cabbage and adding to the pan_small 24 noodles slcing the cabbage_small

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Slicing the Peppers

TIP: To remove the seeds from a small pepper cut off the top…

27 noodles slice off end of long pepper_small

Then roll the pepper between your hands to remove the seeds.

28 noodles roll the pepper between your hands and work the insides out of it_small 29 noodles removing the seeds_small

You will see them start to fall out onto your cutting board.  You will also be able to pull out the white part from inside.

26 noodles removing seeds from a long skinny pepper_small

Ready to be Sliced into Rings

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Another Way to Slice a Bell Pepper

Slice the top of your bell pepper off then slice away the inner section holding your knife flat with the cutting board.

31 noodles slicing the red bell pepper_small 33 noodles removing seeds_small 34 noodles carving around the pepepr removing the insides_small

You have now cleaned out the middle of the bell pepper.

Now slice the pepper into strips.

35 noodles red bell pepper cleaned of seeds_smallbell peppers into strips_small

When all of the veggies and other ingredients have been added to the baking pan……

Mix all of your ingredients well.  You should have a good amount as shown below.

41 noodles all the veggies ready for the oven_small

Since the salted water should be boiling by now, dump in one bag of your noodles and cook for about 1 minute to 90 seconds.  It doesn’t take long at all.

40 noodles pot ready for noodles_small41 noodles Gordon adding the noodles to the water_small

Cook One Bag at a Time

43 noodles it only takes 20 seconds_small

Drain them well, then add them to your vegetables in your roasting pan.

44 noodles remove from water_small 45 stirring noodles into vegetables_small

Stir your noodles with your vegetables and then cook your other bag of noodles in the boiling water.

46 noodles Gordon did this twice_small 47 noodles boiling another batch_small

Nice picture Julie!

(All my pictures are nice Gordon!)  🙂

Add your other bag of cooked noodles to the roasting pan and mix well.

48 noodles Gordon added the second batch_small

This in itself it perfect right here!

Ready for the oven_small

Add more sesame seeds if you like.

49 Grodon adding sesame seeds_small

Now bake at 400’F for about 6 min.

50 Gordong placing them into the oven_small

Add more soy and oyster sauce to just coat the noodles again.

I used about 1/4 cup of each.

Noddles with Aloha_small

You will find that some of the noodles get brown and crispy.

Gordon baking the noodles_small Gordon stirring noodles_small

After adding the liquid, mix well and place back in the oven for another 5 min.

Our fried noodles that you bake_small

This makes a good amount of noodles and is the best way to cook them that we have found.

Enjoy!

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Excellent eaten on their own, or taken into the work the following day for lunch.

We do love the leftovers!

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Macaroni Salad

macaroni salad Grodons way_small

This is not the heavy coated Macaroni Salad that they serve in the plate lunches in Hawaii.  This is an Asian inspired macaroni salad that Gordon created a few years ago that we like better. 

(Excellent to take for lunch the following day.)

Ingredients:

1 Box Macaroni Noodles (we used whole wheat pasta)

3 Celery Stalks

1 Cup Sliced Carrots

1 Cup Miracle Whip (Mayonnaise)

2 Tbsp Mustard

1/4 Cup Rice Wine

2 Tbsp Splenda Sugar

2 Tbsp Chopped Pimentos

2 Tbsp Sweet Relish

Fresh Ground Pepper to taste

Lawry’s Seasoned Salt to taste

Large pot for boiling macaroni_small

Turn on your water to boil the noodles in a pot on the stove top.

MS 1_small MS 2_small

Slice your celery into strips then into small pieces.

MS 3 Carrots_small MS4 finely chopping carrots_small

Chop up your pre-sliced carrots into even smaller pieces.

 MS 3 Chopped Celery_small MS 6 Chopped celery and carrots_small

Add them to a large bowl.

MS 7 Gordon adding salt to the boiling water_small MS 7 Gordon adding the macaroni noodles_small MS 8 adding the whole wheat macaroni noodles_small

Cook your noodles in a large pot of boiling water following the directions on the box.

Usually for about 8 min.

MS 10 drain the macaroni noodles_small

Drain and rinse with cold water to stop the cooking process.

MS 9 when ready drain the water_smallMS 11 rinse the noodles_small

Draining the Noodles Well

MS 12 adding the macaroni_small MS 13 large bowl_small MS 14 mix together_small

Add the drained noodles to the bowl and mix well.

MS 17 mix together_small

Now, add your other ingredients and mix.

MS 18 sugar added_small MS 19 adding the sugar_small MS 20 a jar of pimientos drained_small

Adding the Splenda Sugar and Some Chopped Pimientos from a Jar

MS 21 now stir together_small

Starting to look very pretty and light.

MS 22 Ingredients sweet relish_small

Adding Some Pickle Relish

MS 23 adding the sweet pickle relish_small MS 24 stir all ingredients together_small

Mix with a touch of ground pepper and some season salt if needed.

MS ingredients adding the freshly ground pepper_small MS ingredients Seasoned Salt_small

Taste, Taste, and Taste again to ensure you like it.

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Gordon and his plate lunch_small Julie eating_small

So, after cooking this ONO Hawaii Plate Lunch meal there was only one thing left to do, eat it out of a Styrofoam container with chopsticks on our lanai.  Just like the Aloha Way!

Don’t forget my Longboard and your Blue Wave

kona brewery_small

Kona Brewery

Ahhh….  I can feel the trades blowing on my face right now.  Truly ONO!!

Shaka Braddah!

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Portuguese Bean Soup

The Portuguese migrated over to Hawaii in 1878 because the Hawaiian people were dying off in large numbers do to the diseases that sailors were bringing over with them.  People were needed to work the Sugar Cane Plantations.  Here is yet another example of immigrants saving the day so that a town, or city, or nation can flourish.

Portuguese bean soup Whann way_small

(Hand painted coconuts courtesy of me and a 5 year old Brodie.)

I wanted to start out with the Portuguese Bean Soup.  This was a soup that Veronica and I bought at a white elephant sale in Waimaea, Hawaii.  Veronica and I had met some friends in Waimea to spend the day and we stopped off at this particular bizarre.  As a fundraiser, they were selling Portuguese Bean Soup to raise some money. 

They also included the recipe.

Portuguese bean soup for dinner_small tray of soup_small

I ended up buying some of the soup, was given the recipe, and Gordon and I based this recipe on the ‘white elephant sale’ recipe.

dinner and lunches_small

Actually, Gordon and I ended up combining about 4 different Portuguese Bean Soup recipes and created our own.

This is delicious!  We also made extra for lunches as well. 

lunches all week_small

Here is the ORIGINAL recipe that was given to us when we purchased the soup.

Portuguese Bean Soup (Makes 4 quarts)

1 Pound Portuguese sausage, sliced

1 Large carrot, diced

2 Potatoes, chopped

1 Quart Water

2 -8 ounce cans Tomato sauce

1 T. Salt

2- 15 ounce cans Kidney beans (drained or undrained)

1 Large head Cabbage, chopped

In a large pot, combine all ingredients except kidney beans and cabbage.  Bring to a boil.  Lower heat, and simmer for 1/2 hour, covered.  Add kidney beans and cabbage and simmer another 1/2 hour.

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That’s it!  The recipe we were given. 

However Gordon and I decided to expand on it and we did some research online and in some of our old Hawaiian cookbooks and we found other variations of this recipe.  So we decided to combine 4 recipes that we liked and came up with this one.

Hope you will enjoy!

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Gordon getting ready to make our soup_small

Gordon Ready to Start the Soup

Our Hawaiian Portuguese soup recipe_small

The Recipe That This Soup is Based On

(I kept it all these years.)

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P S ingredients_small

The Ingredients

1 soup_small 2 soup_small

2 Pots on the stove top.  One will house the soup, the other will boil the pasta.

The pasta for the soup_small

Boiling The Pasta

(Boil to al dente then drain and set aside.)

3 pasta cooking_small

Our Portuguese Bean Soup Recipe

  • 3 Cans Red Kidney Beans, we used Dark and Light Red
  • 1 Pound Pasta (any you desire)
  • 1 lb. Turkey Kielbasa Sausage
  • 1 lb. Chicken Garlic Sausage
  • 3 Cans of Chopped Tomatoes
  • 1 -8 oz. Can Tomato Paste
  • 4 Cans Chicken Broth
  • 2 Cups Water
  • 1 T. Turmeric
  • 1 t. Dried Sage
  • 2 Small Onions, Chopped
  • 3 – 4 Stalks, Chopped Celery
  • 5 – 6 Sm. to Med. Red Potatoes, chopped
  • 1 Cup Chopped Carrots
  • 1 t. Sindhav Powdered Salt (but you can use any salt you like.)
  • Freshly Ground Pepper to Taste
  • 1 Medium Sized Cabbage, chopped and shredded
  • 1/4 t. Table Salt

5 Gordon cooking_small4 tomatoes_small

Adding the Cans of Chopped Tomatoes

6 beans_small 7 beans_small 8 beans_small

We Drained and Rinsed our Dark and Light Kidney Beans, then Added Them to the Pot.

9 adding the beans to the pot_small 10 rinsing pasta_small

Adding the Rinsed Kidney Beans and Rinsing the Pasta

11 adding chicken broth_small

Adding the Chicken Broth and the Tomato Paste, Below.

12 adding tomato paste_small 13 tomato paste_small

14 turmeric powder_small

We Add Turmeric to as Much as we Can as it Kills Cancer Cells.

15 cutting board_small16 cutitng board_small

Gordon’s trick to preventing the cutting board from moving as he chops.  Place a piece of plastic drawer liner underneath.  It’s also great for opening tough jar lids.

17 chopping celery_small16 chopping celery with flowers_small

Chopping the Celery, Leaves Included

18 adding the celery and leaves_small

Add the Celery

19 adding water_small 18 soup_small

Adding the Water

20 chopping onion_small

Chopping the Onion

22 chopping the onion_small 24 onion_small

Chopped Two Small Onions

27 onion_small 30 onion added to soup_small

Adding the Onions

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21 cute put break_small

Time for a Cute Pug Break

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Gordon decided to grill our turkey and chicken sausages.  That gave the soup a unique flavor.

Gordon grilling the sausages_small grilling the sausages on the grill for our soup_small

Gordon Grilling the Sausages

23 our sausage from teh grill snacking on it_small

(Of course we sampled them.  You know, just to make sure they tasted good.)

50 cutting the sausages_small

Slice the sausages, like so.

turkey and chicken_small

These Taste PERFECT!

31 chopping the potatoes_small 31 chopping the red potatoes_small

Gordon Chopped About 5 – 6 Sm. to Med. Red Potatoes

33 all the red potatoes_small 34 adding the red potatoes_small

Adding the Potatoes to the Pot

35 chopping the shredded carrots_small 36 chopping the carrots on a cutting board_small

These carrots are shredded but Gordon still chopped them into more bite sized spoonful portions.

38 adding into the soup_small

Add to the Soup

40 adding spice_small 41 adding pepper_small

Adding Ground Sage and Freshly Ground Pepper

41Sindhav powder salt_small

Adding About a Teaspoon of Sindhav Powdered Salt

(This is an exotic salt but you can use any salt you like.)

42 cabbage_small

Chopped Cabbage

We bought a large one but we only used half of it.

43 half the cabbage_small 44 removing the core_small

Cut out the stem of the cabbage and discard.

43 chopping the cabbage_small 44 chopping the cabbage_small

Now you just want to chop the cabbage into shreds.

46 adding the cabbage_small

Then Add to the Pot

47 adding another can of broth_small 48 soup is coming together_small

It was at this point that we realized we needed more chicken broth and kidney beans.  We did make the adjustments to the recipe above.

49 adding more beans_small 50 adding salt_small

When doing a taste test it needed more salt so Gordon added our “pug” table salt, about 1/4 teaspoon.

51 beautiful beautiful soup_small

At This Point it was Spilling Over the Pot and we Had to Transfer into a Bigger Pot.

We had to get a bigger pot_small pasta added_small

Adding the rest of the cabbage, adding the Pasta, and adding the sausages.

Gordon making the soup_small pot of soup_small

Now it’s ready, now it’s perfect!

 

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Some of our Hawaiiana

I made this tray_small

The serving tray that I made years ago using old vintage Hawaiian postcards and photograph’s that I had taken.  Also some paper graphics that I wish I had left out and not attached permanently.  Oh well, I think it’s still lovely.

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Hawaiian Boxer Shorts

Red Hibiscus_small

Hibiscus in Boxer shorts_small Boxer label_small

These boxer shorts belonged to me actually, from our time in Hawaii.  I went through this phase of wearing men’s boxer shorts with t-shirts.  Comfortable, that’s island life.  Well, I outgrew them so I put them around plants.  Here is a red hibiscus and one of my painted coconuts.

Rarely do I ever throw anything away, I like to find a use for it.

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Hawaiian orchids_small

Aloha,

Julie

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Check out our Weekend Spamin’, an Aloha Flea Market Favorite:

Just click on the picture:

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Also, Check out our Hawaiian Hum Lum Sun Prunes, an Old Hawaiian Recipe that isn’t made anymore.

Just click on the picture:

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Blue Hawaiians and Huli Huli Chicken:

Just click on the picture:

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Huli Huli Julie Caesar:

Just click on the picture:

 

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Aloha and Mahalo,

Julie and Gordon

 

Condo Sunset_small

 

 

 

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