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.COURTESY UBAE
UBAE’s original product was a creamy cheesecake, sold in individ-ual cups or whole.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Flanbae, an ube chiffon cake topped with layers of flan and caramel.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Ube-flavored baked goods from UBAE.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Ube-flavored baked goods from UBAE.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.CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Bulgogi eggplant is a vegetarian version of the usual beef dish, flavored with a soy-sesame marinade.CINDY ELLEN RUSSELL
Bob Jones’ sauted shrimp takes on the fla-vor and color of a kimchi paste.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Big Island Candies’ frozen manju, in back, go into muffin tins, then bake up into flaky individual treats.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.