Recipe: Frank Abraham’s Guava Chicken
Local boy Frank Abraham, producer of the television show “Cooking Hawaiian Style” on the Lifestyle Network, loves sharing favorite local recipes with Hawaii expats. Read more
Local Moco
Recipe: Tongchimi (White Radish Kim Chee)
In Korean cuisine the freshness of white radish is believed to whet the appetite, so items like this kim chee side dish are served at the start of a meal. Read more
Recipe: Maui Onion and Orange Salad
Julie Robley’s salad recipe calls for a combination of fresh citrus and sweet onion that make for a refreshing, flavorful dish. Read more
Recipe: Spicy Pickled Mango
Mouthwatering pickled mango starts with peeling and rinsing the fruit and draining it well before slicing. Read more
Malasada Bread Pudding
What better use could there be for leftover malasadas than making another delicious dessert? Read more
Recipe: Gio Cuon (Vietnamese Summer Rolls)
Summer rolls are aptly named, the perfect seasonal dish that’s both cool and satisfying. Read more
Oahu high school chefs score with onion dishes
Eight public high-school culinary programs entered Aloun Farms 4th Annual Ewa Sweet Onion Culinary Competition, held in April at Kapolei High School. Read more
Innovative dish wins adobo cookoff
A veal shank and thinking out of the box garnered a victory for Tante’s Island Cuisine in the Great Adobo Cookoff on Thursday at the Philippine Consulate. Read more
Student chef wins way to World Food Championships
Woraporn “Yim” Martinez, a valedictorian and recent graduate of the culinary arts program at Kapiolani Community College, has won the opportunity to compete in the World Food Championships in November. Read more
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Recipe: Nankwa Ubushi (Simmered Kabocha)
The key to success with this flavorful pumpkin dish is cutting pieces the same size and thickness, which ensures even cooking, chef Grant Sato says in “An Okinawan Kitchen.” Read more
Recipe: Local-Style Barbecue Spareribs/Chicken
Lorna K. Hu’s mother-in-law’s beloved sparerib recipe “has been a loving reminder of all the special memories and fun we have shared together.” Read more
Recipe: Acorda (Bread Soup)
Food writer Wanda Adams featured a classic Portuguese dish that makes use of stale bread — acorda, or bread soup — in “A Portuguese Kitchen.” Read more
Recipe: Curried Kabocha & Lentil Stew
Lanai Tabura loves this healthful stew that comes from chef Jesse Lipman. Read more
Recipe: Chili Garlic Crab of Boracay
Boracay, an island south of Manila, is known for its crab. Read more
Award-winning Spam dish coming to Waikiki fest
Spam is not something you think of in terms of crunch, which makes Lauren Robertson’s accomplishment worth noting. Read more
Okinawan fused with American fused with pidgin
Pidgin “guerilla” Lee A. Tonouchi debuted a play last year, “UchinaAloha,” about a collision of Okinawan and American cultures. Read more
Preserved eggs popular in Chinese cooking
The Chinese like to preserve their food — meats, fish and vegetables are regularly prepared this way. Read more
Recipe: Mom’s Soup Bone
Author (and TV show producer) Frank Abraham included this family recipe for a comforting beef soup in the second book of his “Cooking Hawaiian Style” series. Read more
Basic Scones
Cynthia Pratt, a retired culinary teacher at Kapolei High School, shared an easy scone recipe that, with different add-ins, can be flavored in various ways. Read more
Goya Gomae (Bitter Melon Salad with Ground Sesame Seeds)
Chef Grant Sato features this savory salad, a popular side dish in Okinawan bars, in “An Okinawan Kitchen,” part of the “Hawaii Cooks” series. Read more
Wholesome suggestions from ‘A Chinese Kitchen’
A healthful soup using whisky and recommended as a restorative for new mothers (the alcohol cooks off), plus an easy steamed fish, are offered up in Lynette Lo Tom’s “A Chinese Kitchen” (Mutual Publishing, $21.95). Read more
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