Honolulu Star-Advertiser

Saturday, November 23, 2024 76° Today's Paper


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This week in Crave: Barbecue for brunch, ube-flavored baked goods and Korean food creations

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NADINE KAM/SPECIAL TO THE STAR-ADVERTISER

Easy ’Que’s kalua pork brunch plate comes with soft-cooked eggs, sweet corn cake and an avocado-tomato salsa.
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COURTESY UBAE

UBAE’s original product was a creamy cheesecake, sold in individ-ual cups or whole.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Flanbae, an ube chiffon cake topped with layers of flan and caramel.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Ube-flavored baked goods from UBAE.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Ube-flavored baked goods from UBAE.
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

I don’t like complicated recipes or labor -intensive cooking. I enjoy cooking and that’s critical,” said Bob Jones.
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Bulgogi eggplant is a vegetarian version of the usual beef dish, flavored with a soy-sesame marinade.
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CINDY ELLEN RUSSELL

Bob Jones’ sauted shrimp takes on the fla-vor and color of a kimchi paste.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Big Island Candies’ frozen manju, in back, go into muffin tins, then bake up into flaky individual treats.
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COURTESY ALOHILANI RESORT

Swell Restaurant and Pool Bar’s new guava mai tai is made with KoHana Kea and Appleton rums, guava syrup, curacao and orgeat liquors and fresh lime juice.