mmm-yoso!!!

Island Style Hawaii BBQ & Local Food

Island Style Hawaii is a favorite of one of my "customers" and after finding out that I'm originally from Hawaii she had asked me what I thought of the place. I told her that I'd had had my fill of these Hawaiian BBQ type of places and really hadn't been motivated to visit. But one day at work I got a call. She had a meeting in the same building and decided to drop of "some lunch" for me......from Island Style. How sweet.

So I suddenly had mini-plates of Garlic Chicken and Mochiko Chicken on my hands.

Now, I didn't expect Sugoi's or Mitsu-ken, and this was pretty mediocre. Even though she had picked this up on the way to our offices, it hadn't held up well and was more gummy than crisp. I expected more garlic flavor, but what I mostly got was burnt bitterness. Sugoi and Mitsu-ken have both garlic flavor in the seasoning for the chicken as well as a sauce; it reminds me a bit of karaage. This was basically fried chicken.

It's the Mochiko Chicken that had the sauce.

While I thought the batter on this was a bit better; the sauce was pretty one-dimensional. This style of chicken isn't really hard to make.

I gotta say, for a mini-plate, the portion sizes were quite hefty. Compre the $6.99 mini-plate with the $11 food truck plate lunch.

The rice was fine, but I really didn't care for the potato "mac" salad. The quotes on the "mac" is because this was like chopped spaghetti noodles. It also just tasted of plain mayonnaise with no other seasoning. The young lady really wanted to know what I thought, so I told her. Man, if I were a millionaire, I'd love to buy her a ticket to HNL, so she could actually have the real deal.

Anyway, this got the ball rolling so I decided to drop by the place. It's in Pacific Beach, near the corner of Cass and Garnet. I can honestly say, I don't get down here very often.

Wasn't this a location of Rakadeka in a previous life? So, it was a Saturday morning and I'd read that the place opens at 11; so I got there at 1105.....no Bueno. Must've been on Hawaiian Time. So I took a walk around the block. I returned at 1120 and the open sign was on; but the door was still locked....go figure. Eventually, I did get in.

The menu had all the usual suspects. Since this was a weekend and I could definitely just roll back home and take a nap, I decided to add another one to my Loco Moco collection. I ordered a regular sized Loco Moco ($9.29).

This was a passable Hawaiian BBQ/Chain style loco moco. The beef patty was cooked to death and tough. The rice was strange, some of it was dry and hard and the rest really mushy. The eggs were nice and runny, though I enjoy a bit of crispness around the edges for a textural contrast and these weren't seasoned, thus in dire need of some salt. The gravy was on the thinner side, but other than having a bit too much black pepper was fine.

During this visit, I noticed an "Aloha Friday Special" ($13.99) on the menu. So, with the Missus at work, I returned on my way home that Friday.

Man, this was a hefty plate. First things first. I noticed a lot of liquid that smelled like laulau at the bottom of the package. I opened the container up to see all the liquid from the laulau on the bottom. It hadn't been drained well.

The laulau itself wasn't very good. This being "mainland laulau" I expected no salted fish, but the pork was really dry and stringy, and the luau leaves weren't cooked enough for my taste and were hard. Even here in the laulau wasteland that is San Diego, I thought Poke, Etc was better.

I'm still not a fan of the potato mac salad; though I did find a couple of small cubes of potato in this. It really needs a bit more seasoning.

The kalua pork was not bad. On the dry side, the trick I learned when I worked drive-in kitchens back home was to mix the fat and liquid that drained off the pork back into it when shredding. It did have enough salt and smoke flavor though.

I didn't expect much of the lomi salmon and it was just that. Really in need of seasoning; the tomatoes not ripe enough, too watery, quite bland.

Island Style has a very nice location, close to the beach and all that. If you enjoy quantity over quality this might do it for you.

The service very laid back. The young lady at the front likes to spend her time on the iPad. Not sure if I'll return and if I do, what I would get....the katsu perhaps? Saimin? I dunno.

Here's a to Soo's visits to Island Style.

Island Style Hawaii BBQ & Local Food
4508 Cass St
San Diego, CA 92109
Hours:
Mon - Wed 11am - 10pm
Thurs - Sat 11am - 2am
Sun 11am - 8pm

Hana Hou To Go Food Truck

A couple of guys in the office like this food truck that comes by every couple of weeks.

It named "Hana Hou to go". Hana Hou means "one more time" in Hawaiian. While I'm not fully sold on the Food Truck explosion; I grew up eating from lunchwagons, so local kine food from a truck makes sense to me. So I decided to give it a try. Though I gotta say' this ain't lunchwagon prices.

I ordered the Chicken Katsu Plate ($11).

To be perfectly frank; the item I enjoyed the most was the katsu sauce; which was rather thick, but had a nice tanginess to it. It seemed between the typical Japanese style (like steak sauce) and the "local kine" (ketchup based). The chicken was fairly moist, even for white meat; though it was quite bland and cold and the breading was past the point of having very much crunch.

The kimchi was the typical "quick kimchi"; crisp, slightly spicy, but lacking in fermented flavor. I just wasn't a big fan of the macaroni salad; which was really dry; with some hard pieces, and quite bland overall. The rice? Well, that was well done, not too mushy, no hard bits. Only "one scoop" though. Which, these days is enough for me.

This was ok overall. So, thinking that perhaps it wasn't the best strategy to get something basically fried from the food truck (though Tsukenjo's made a mean mochiko chicken and Grace's started serving their chicken katsu from a lunchwagon), I decided to give them another chance. Daniel from Georgia told me to get the "Kalua Cabbage Plate" ($11), which we call Kalua Pork and Cabbage back home.

The pork was rather chewy and stringy; and there was quite a bit of cabbage. Perhaps I was being too picky since I often make this at home. I'm glad it wasn't too salty and the rice was again quite good. I kimchi had more flavor this time around, though I'm still not a fan of that mac salad. Too each his own.....

Overall, okay lunches if I have no other choices. If this was a brick and mortar shop, I'd pass.

The Hana Hou to Go Food Truck

Poke Etc.

A few weeks ago; I was in National City and decided to check out what was going on with Point Point Joint. When I drove into the parking lot I was shocked to see PPJ was gone! Wow, first Conching's and now Point Point Joint! I guess I really don't get down here near enough these days. The other thing I was surprised to see; though I probably shouldn't have been, was a place name Poke Etc had taken PPJ's place.

I was just going to get into my car and as we say back home; "hele" to somewhere else. But I decided to take a peek inside; which was kind of interesting. The lay-out seemed very much PPJ; in spite of the freshening up, it still looked a bit worn.

I really wasn't interested in the poke....more interested in the "etc".....stuff like Shoyu Chicken, Lau Lau, Kalua Pork, Teriyaki Chicken....I'm not sure when I last had Ilocano Longanisa. My friends growing up were Ilocano, so I was kind of used to the vinegary; garlicky longanisa. The first time I had Longsilog in San Diego I was rather shocked at how sweet it was. But over the years I've come to enjoy it.

There a collection of "stuffs", an almost random collection most of which you can get from Marukai, and a reach in fridge with Hawaiian Sun, haupia, mac salad, Portuguese sausage (sorry not "my" brand")...you know, etc....

I'd had enough "Mainland poke" for a while so just went with the Lau Lau Combo ($9.95)......not really expecting much.

You know; the lau lau wasn't bad....I mean, it wasn't "really" lau lau if you know what I mean; it was missing the very important salted butterfish, which adds an awesome salty-savory touch to lau lau and is all important. The difference between this and what I typically get here on the mainland is; and it pretty much holds true for most frozen lau lau, is that it was moist, not too salty, it had quite a bit of luau leaf, but I love the steamed taro leaves, which have a smoky, flavor. Again, not really lau lau, but the pork shoulder was moist, tender, and not too stringy. What really put a damper on things is the lack of "chili pepper water"....bummer. The rice was on the dry side foe my taste; especially when eating local kine food.....

I hadn't read the menu very closely; instead of the usual mac salad, this came with a scoop of poke. Oh-oh....... There's basically 8 different poke, already made; over ice, just like home. I'm a purist, so I decided on the Ahi Limu and was pleasantly surprised.

First off, the fish was decent quality; think basically Safeway or Foodland on Oahu. The limu was actually the fine Limu Kohu.......not the hard branches. Some not so great pieces, but mixed and coated evenly, not too salty; a bit of shoyu; this wasn't bad at all.

So I returned and decided to see how the loco moco ($8.95) was. I should have probably just gone with maybe some poke and rice.....

Doesn't the loco moco look like some Edvard Munch inspired, food emoji basically saying "don't eat me"?

This wasn't good eats, from the very gluey, tasteless gravy; which had the same viscosity as the egg yolk. They just kind of oozed into one another. To the burger which was pretty darn tough, to the rice which was again on the dry side. I just didn't care for this.

The onions might have added to the dish; in this state they added some flavor; but just think if they'd been caramelized a bit more; it would have added some depth.

So, I decided to come in and just get a poke bowl......I got the "Create your own bowl" which was reasonably priced at $8.95. Of course I hot the Ahi Limu and this time added the Kimchi Poke.

On this day the Ahi Limu wasn't right; the fish wasn't coated well, there were too many pieces with tough connective tissue; and in spite of the Limu Kohu, this seemed off. The fish in the Kimchi Poke was slightly better, but not by much. Not a big fan of the flavors which was more salty than spicy. It just wasn't very interesting. To make matters worse, the rice was even more dry than before.

I mean, it's ok to have some pieces with "sugi" in them; but not so many......

Poke Etc was starting to be a bit of enigma; I just couldn't put my finger on what this place did consistently well. I decided to pay one more visit. I was going to order the Shoyu Chicken; but it didn't come with poke and I wanted to give that one more shot. So I decided on the Island Bento ($11.95) to go. The menu states Teriyaki Chicken, Tonkatsu, and Poke. This is what I got.

I have no idea what this was supposed to be, but I don't think it's what I ordered. That tonkatsu was pounded very thin, breaded, then fried to a dry, stringy place that can only be described as death. What's up with the bland sautéed onions and the frozen peas and carrots? Kind of sad because the Ginger Ahi was nicely flavored, not too much ginger, good soy, not too salty, the fish was nicely mixed and coated well, and there were only a few pieces with too much connective tissue. I'd easily have that again.

After this....four visits in the can; I decided that I need to give the place a rest. I'm still not quite sure if they can put out a consistent product; though I do like the "old school" style poke....when it's on. If one of those "Chi-Poke" places (i.e. San Diego Poke Company, etc....) could get it right, it would be great. The woman who works here is really nice and friendly....and heck, I saw boiled peanuts for sale; I need to bring my own chili pepper water though, and there's still that Ilocano Longanisa I have to try one of these days........one of these days.

Interesting to note that Poke Etc is a chain of (currently) four shops, two in Long Beach and one in Carson. I'm sure we'll see more pop-up here in San Diego.

Poke Etc
916 E 8th St
National City, CA 91950

Papa's Donuts - malasadas! (La Mesa)

Papa's Donuts has closed.  It will be missed.

Thanks for stopping to read mmm-yoso!!! during your perusal of the interwebs. Kirk usually writes posts here, but he is too busy vacationing.  Ed (from Yuma) is too busy to write a post today.  Cathy is writing this one about a newer place with some unique products and some very well made common products.

There are many small businesses located along Lake Murray Boulevard and The Mister and I were so happy to have found this one. Papa's opened in late August 2014, but we were unaware.Papa's Donuts is in a small storefront located at the far end of the Big Lots anchored strip mall (across the street from the Ross Dress for Less anchored strip mall).  

We first stopped here in December.  Subsequently, we've noticed sandwich board signs at various sidewalk locations on the block and at the median, pointing where to turn.

Stepping into the store early one rainy morning, we noticed racks of fresh donuts ready to be placed in the display cases.  Walking in, to your right, one of the wall menu boards is updated daily with a "Special" as well 'filling of the day' for the malasadas (a Portuguese treat, re-tooled and made famous in Hawaii, at Leonard's, which Kirk mentioned in a 2012 post).

«---Click the thumbnail for the story of the Bobby "O", the donut special available only on weekends.   

 

 

Behold, the Bobby "O". Its cross section-that's haupia cream (light flavored young coconut; not a concentrated sweet coconut flavor) the topping is a wonderful dark chocolate and it is topped with chopped macadamia nuts.  So delightful, so fresh and so special.  (The price is 95¢-a fancy donut without a fancy price).Everything is made fresh daily, because there are no leftovers: from 5 p.m.-closing, donuts are $5/dozen.The malasada trays are right in front as you walk in.  3 for $2.50 and, as tradition, you are given a warm, unfilled, sugar/cinnamon coated treat when you leave.The amount of fillings vary (Lilikoi is passion fruit and has such a strong flavor that not much is needed) and each one I've had is a wonderful treat. {Above are the guava, lilikoi and haupia (young coconut)}.

Another great little family owned and run business!

Papa's Donuts 6179 Lake Murray Blvd La Mesa, 91942  (619) 741-5135 Website Open Mon-Fri 5 a.m.-7 p.m., Sat 6 a.m.-7 p.m., Sun 6 a.m.-4 p.m.

These are from that first menu board- raspberry fruit jelly, dobosh (dark) chocolate and bavarian custard flavors. That's half a French Cruller; the donuts here are a normal, old fashioned size.  

Honolulu: Keeaumoku Seafood

Man, I didn't even notice I hadn't done this post....time to catch up!

After returning from the Big Island, we had maybe a full day to get our grinds in....the Missus wanted to make the most of it and I had wanted to check out Keeaumoku Seafood, and tiny shop just mauka of Beretania Street. Oh....yes, in case you didn't know, we never used East-West-North-South while I was growing up, in fact, I was kind of confused with those directions when I first started working, then living on the mainland. Back "home" we use "mauka", toward the mountains, or "makai" towards the ocean.

Anyway, the shop it a tiny one with barely a handful of parking spaces right in front of it. Funny, I still remember when Nippon Theatre was across the street from here....man am I getting old!

Anyway...we wen' score one of the spaces right in front of the place.

From the cold case, it seems that this place makes poke in small batches, which is not a bad thing. The poke did look a bit dried out as well, but we weren't here for poke. There was a rather stern mannered Korean woman working and a very sweet young lady who was Filipino. She really did a nice job putting together our plate.

I'd really come here for one thing.......this:

No...it's not the brown rice, ok? The Missus did insist on that to counter-act the rich and wonderful fried Ahi Belly. Man was this good! A slight resistance before melting away in your mouth. This being Ahi, not Aku, the flavor wasn't too strong for the Missus.

 You also get an order of poke with the Ahi Belly. I chose the sesame oil poke, which was coated with masago. sadly, it wasn't very good. The fish was tough and this was strangely lacking in flavor.

The Missus really wanted to balance out the scales and we ended up going to Whole Foods in Kahala, where She built a massive salad. We had our meal at one of the tables right outside the market.

Man, we're still talking about that Ahi Belly.......

Keeaumoku Seafood
1223 Keeaumoku St
Honolulu, HI 96814

Honolulu: Fresh Catch, Tamura's Kaimuki, and Ono Seafood

During the last trip, I made a couple of stops at various places. I wanted the D's to have a taste of local food. In addition, the Missus wanted me to bring home some smoked fish and tako....so I had to do some sampling, right?

Fresh Catch:

 Right across from W&M Burgers, this place used to be a Pizza Hut, back in the day....I'm wracking my brain trying to remember what it was before. Anyway, now there's a friendly looking tako on the front.

 So of course, I got some smoked tako......the version here was interesting, it was slathered in mayo. I also got some seaweed salad. I noticed that folks from China really love the seaweed salad. It's not a big deal, for me, but heck, if they like it.....

 There was something about the smoked tako MrD really liked....I tried to explain to him it was the mayonnaise, but my FIL said there's no Chinese word for it! So did the Missus....so I guess it need to go down in history as the really great tasting stuff that shall remain nameless? Not my favorite version, but it was interesting to try.

Fresh Catch
3109 Waialae Ave
Honolulu, HI 96816

Tamura's Kaimuki:

The more I visit this place, the more I like it. I actually used to service Tamura's in Waianae a lifetime ago.

We actually stopped by back in 2010, but I guess I never did a post on that one. Anyway, I thought the smoked marlin here was pretty good, so this was pretty much my first choice for a tasting.

Geeez Louise....is that price for Pulehu Tako for real?? It's more expensive than prime beef!

Anyways, I got a trio for tasting. The D's were kind of wary of this stuff....until I told them the pipikaula was "Niu Rou". They ended up enjoying that the best.

My FIL loves smoked food. Both of us thought the marlin was much better than the swordfish.....more flavor, more moist, better texture.

The only thing the swordfish had going for it was that it held together better.

 So this was one of my stops on the way to the airport. I bought the Missus a pound of marlin. During that stop I noticed the display on my right....which will probably make my San Diego craft beer buddies smile.

Tamura's Fine Wines & Liquors
3496 Waialae Ave.
Honolulu, HI 96816

Ono Seafood:

One of my other stops on the way to the airport was at Ono Seafood, which I've posted on before.

I grabbed a couple of bags of smoked tako for the Missus. Unfortunately, the poke bowl will just have to wait for a future trip. Plus, it'll be more fun eaqting this stuff with the Missus.

Ono Seafood
747 Kapahulu Ave.Apt 4
Honolulu, HI 96816

Oahu: Stuff from Young's Fish Market and Marujyu Market

I landed at HNL a bit past 2 in the afternoon and walked on over to the rental car counter.....getting out of the airport before 3pm. It was my objective to pick some stuff for dinner along the way. The first stop? Young;s Fish Market.

This was Reid's recommendation from my earlier visit. since it was pretty close to the airport, it was pretty much a no brainer for lau lau and kalua pork.

The fish counter was pretty slim pickins' and my usual stop on the way to the in-laws, Tanioka's would be near to closing time by the time I hit Waipahu.

So instead, I got out near Moanalua Road and stopped by Marujyu Market.

Funny, I'm old enough to remember when Marujyu opened in Palolo Valley. The empire then spread all ova' the place.......I remember them being in the location that is now a Korean Market in Waimalu Shopping Center, and now to this tiny shop in Newtown Business Park.

Anyway, I made it there, with a stop at Zippy's for some Chicken, rolling into Ewa Beach just after 5 pm. Dinner was a fun affair.......The D's were always such fun.....

Here's a rundown on the grinds:

 The pork lau lau from Young's was decent, pork moist, nice flavor overall, the best I've had in a while. The visitors enjoyed it. I gotta say, the chili pepper water Young's sells was quite good; I could almost drink the stuff.

The kalua pork was on the dry side and kind of bland. I'll be back to Young's for that lau lau......

Young's Fish Market
1286 Kalani St
Honolulu, HI 96817

The poke from Marujyu didn't impress me that much, the limu ahi was the best, but still on the salty side....and I like salty poke.

The "Ohana poke", had too much sesame oil and some pretty tough pieces of ahi......lots of "sugi" (tough tendon like connective tissue) in a couple of pieces.

The pulehu tako had some nice flavor, but our guests didn't like how tough it was. My FIL enjoyed it. By the way, what's up with tako prices? It seemed to have gone through the roof since my last visit. I saw pulehu tako selling for over $30 a pound in some places.....yikes!

Overall, I guess the D's weren't that thrilled with eating raw fish; plus, it seems that my FIL has stopped eating the stuff as well, telling me that he "doesn't trust raw fish anymore."

Marujyu Market Catering
98-820 Moanalua Rd
Aiea, HI 96701

Seems like things started a bit inauspiciously.....oh well, at least no one went hungry!

Lana'i: Lana'i City Grille and the Lana'i Heritage and Cultural Center

Because we were staying at the Hotel Lana'i, it only made sense that we had dinner at the Lana'i City Grille, since it's located in the Hotel Lana'i.

 After all, the restaurant's menu is designed by Beverly Gannon, one of the 12 original members of the Hawaii Regional Cuisine Movement. I'd missed out eating at the Haliimaile General Store a couple of years ago, so this was about as close as I'd get for a while......

The dining area has a nice relaxed and warm feel...

Sorry to say, that photo was taken the next morning......the following photos just don't do the food justice, mainly because it was so darned dark in the room during dinner. Also, I'm pretty discrete, in other words no giant DSLR and especially no flash. I really don't like the attention.....

Anyway, the dishes seemed a bit heavy, so we went with just entrees, which turned out to be a good move. The Missus went with the Pecan Crusted Catch of the Day ($34) which was Ono, served with chorizo mashed potatoes and a chipotle honey butter sauce.

The fish was dry and overcooked, the pecan crust under seasoned and bland. We really enjoyed the mashed potatoes, which were smooth, but not too creamy. The spices of the chorizo came through as the the sauce balanced out the spiciness with a touch of sweetness.

I ordered the Pan Roasted Venison Loin ($38).

The venison was cooked perfectly, it was a loin cut which meant that we were talking about a lean cut of already lean venison. Yet this was toothsome, but not tough. Loved the venison flavor as did the Missus. We were worried that the fruit compote would kill the dish with sweetness, but unlike that now defunct San Diego restaurant that used to dump so much fruit on protein it looked like a fruit cocktail, the stewed fruit appropriately complemented the gamey venison. The mushroom risotto had more than a few hard grains, it was obviously cooked ahead and heated to order. The flavor was very mild and the Missus didn't care for it. Of course, before we left on the trip, I'd been making mushroom risotto just about every week at home. In other words, there wasn't any porcini in this......

Overall, this was a good meal, but nothing particularly outstanding. Our favorite part of the evening was when we got around to chatting with our server, who had a distinct Eastern European accent. We found out that she was from Poland! So how did a young woman from Poland end up working at the Lana'i City Grille? It turns out she came to visit some friends working at the resorts...and ended up staying! As often happens, the food is important, but it's the people and their stories that make the moment. We talked about the very small town/small island life, which is not for everyone, to which she lent insight..."we usually go camping or hiking on our day off....and there's the ferry to Maui. You would not believe how fantastic Costco sounds when you've been here for a while!" She actually made our night.......

Lana'i City Grille located in the Hotel Lana'i
Open Wed - Sun 5pm - 9pm

One morning, while the Missus was taking a nap, I walked over to the old Dole Administration Building. The Lana'i Cultural and Heritage Center is now located in the building.

There's no entrance fee, but donations are welcome. The little two room display area show photos and artifacts in a timeline fashion form the days of the original inhabitants to now. The young woman here was very friendly and took time out to chat with me....she also knew my family as well.

I'm old enough to remember using some of the items in displays....which I guess makes me sort of an artifact as well?

I found this aerial photo of Lana'i taken in 1929 to be very fascinating. Even though the now tall pine trees look like, and were tiny plants, you can still make out what today's Lana'i City still looks like.

What was even more funny is that I saw a photo of my Aunt and Uncle posted on one wall!

Love this sign........actually I believe it used to be posted on the way to Lana'i City from the airport.

Oahu - Highway Inn

I've never really been able to get a half decent lau lau in my time on the mainland and I've tried quite a few. This dish of pork and salted fatty fish wrapped in luau (taro) leaves packaged in ti leaves and steamed for hours seems simple, but here away from home, it ain't. First off, almost every version I've had on the mainland is minus the salted butterfish. Second, many use spinach, though I've seen taro leaves at many Polynesian markets and even 99 Ranch Market a couple of times.

Needless to say, it's one of things that I always mean to get when I go home, from either of my two favorites, Ono Hawaiian Food in my old neighborhood, or Helena's which I understand has moved (and has also won a James Beard award!). Since my In-Laws live all the out in Ewa Beach, finding the time to check out either place when it's not packed to the gills is quite a challenge, one that has gotten the better of me during my last two trips home.

Also, during that time, I'd heard about Highway Inn in Waipahu...which sounded really familiar. I even saw the bit on DDD. During one of our visits, I asked my MIL's former co-worker Melissa, a life long Ewa Beach resident, about the place....and suddenly realized that I'd eaten at the old location on Waipahu Depot Road, near the old sugar mill. Excited, I asked her about the food and was simply met with...."well, it's ok..." Not exactly a seal of approval, but man I wanted some Lau Lau.

So we managed to get some time to check out Highway Inn.

One of the items that folks seemed to be talking about at Highway inn is the Pipikaula, traditionally salted dried beef. The father of a friend on mine used to make a mean version using drying the beef in his front yard in his akule box. Naturally, much of it used to disappear into thin air.......

So the Missus ordered the Pipikaula ($5.45) and a side of rice.

Man, this was kinda tasteless and fairly bland in addition to being sinewy. The version I like at Ono's is more traditional, but not hard like jerky, with a salty flavor that a friend of mine from New York always says tastes like corned beef. The version from Helena's is, I believe made from shortribs and have a real beefy flavor and isn't nearly as tough as this.

Of course I ordered the Lau Lau combo ($10.65):

 The poi was a bit too thin for my taste, but I enjoyed the flavor. I'm thinking it was at least a "day old", making it a bit more sour, but I prefer it that way.

The lomi salmon wasn't my favorite, almost all tomato, too salty. It also lacked a good pungency, which is usually provided with some onion. I usually love mixing my lomi salmon with poi....but not today....

I thought the lau lau, though a bit small inside was pretty good, if a bit too fatty.

 I love the flavor of luau leaves used on the lau lau; they have a slight bitter taste with a mild sweetness to them, much like collard greens. and when they've been absorbing some of the juices of fatty pork and the savory fish, it's heaven with a dash of chili pepper water which wakes everything up. The pork was fine and I appreciated the flavor the salt butterfish added to the lau lau.

I'm still longing for Helena's or Ono though......

The service was friendly, very local. Folks I know grumble about the portion to price ratio, but I had no complaints. Won't be having that pipikaula anytime soon though.

Highway Inn
94-226 Leoku Street
Waipahu, HI 96797

Funny, writing this brought back memories of my favorite lau lau. And it couldn't be bought from any restaurant or store. When I was in High School I worked in a restaurant. One of the manager's was a Hawaiian-Chinese woman who took me under her wings and taught me the ropes. She could be really tough and took no prisoners...in fact, her nieces and nephews used to call her "Auntie Titta". But she was also the type of person who, if she liked you, would go to the ends of the Earth for you. Once a year, the family, most of whom lived in Waianae would get together and have an all day (and most of the night) party at Pokai Bay. Now Waianae back then wasn't the most welcoming place for a skinny, shark-bait, 112 pound Japanese kid from Kaimuki.....but man did that family welcome me! And they had this huge round thingy that looked like a large metal float that had been made into a makeshift steamer.........and they made the best, bombucha, lau lau I'd ever had. It was so good that I easily ate two...then, I stopped myself not wanting to be a bad guest. But someone realized that I still looked hungry and gave me another, then another....until I had consumed five! From that day on they always asked her, "hey, Titta, where's your skinny Japanese son...you know, the one who can really eat!" And as long as I knew her, I was always invited to the family luau......

Wow, Laulau! And why Reid has Become a Legend

I was really thrilled this past Saturday; I received a package from Reid of 'Ono Kine Grindz. In that little box were gel packs and 3 wonderful Laulau from Young's Fishmarket:

For those who don't know what Lau Lau is, it is cubes of pork, usually shoulder and a cube of fat, sometimes a small piece of salt fish wrapped in lu'au (young taro leaves), finally wrapped in Ti leaves, in sort of a neat bundle. The Laulau are then steamed for 4 hours or more. After heating them up this is what they look like when you open them up:

The aroma of Laulau is amazing! The leaves are moist and have a slightly "al dente" texture, the taste is close to say, collard greens without the bitterness. The pork is moist, and has absorbed the taste of the lu'au leaf - delici-yoso! This taste of home really made my weekend!

Reid you are an amazing guy, thanks so much!

I'm so amazed at how Reid managed to send this to me through the mail. And that's how Reid's become a sort of legend in our household. The Mother of a good friend of ours is also pretty much a Legend in our home.  For the sake of this story let's call her "Lola". When visiting "home" we'd have a meal with our good friends, their two wonderful Boys, all made by Lola. Lola absolutely adored the Missus, basically because the Missus adored Lola's cooking. Whether it was Kare Kare (Filipino Ox Tail Stew), Lumpia, or Her Adobo, Lola would watch my little 100lb Chinese Wife chow like a Longshoreman. Lola, like most "Lola's" are consumed with a desire to give and provide. So we'd be back home in Los Angeles, and receive one of those flat "shirt boxes" in the mail, and be totally amazed when there would be a pristine  Bibingka(Sweet Rice Cake) all wrapped up in the box. Or the most amazing thing of all, we once received a small box. When we opened the box amid the crumpled up newspapers was a round ball of tape(???), after several minutes of unwrapping the tape, there was a little bottle of home made Bagoong Alamang(Shrimp Paste), Lola had remembered how much the Missus enjoyed her Bagoong in the Kare Kare, and sent us some! We always considered Lola to be the "Legend of Postal Dexterity"; but now with  Reid's feat of sending me the Park's Brand Kim Chee Sauce, and now Laulau from Young's Fishmarket, he's joined Lola as a "Legend".....

Since I had some chicken thawing I made a little Chicken Katsu, Laulau, mixed plate:

I even made my own Tonkatsu Sauce for the Chicken:

1/2C Worcestershire Sauce
1/4C Sugar
1/4C Soy Sauce
1/3C Ketchup
Dash of 5 Spice Powder
1Tb Dijon Mustard mixed with 1Tb Water
Pepper

In a small pot combine first 5 ingredients. Reduce over low-medium heat, until reduced by 1/3. After reduced add mustard and pepper, mix well. Remove from heat, and let sauce cool. Will keep up to 2 weeks in a well sealed bottle.
Makes about 1 cup.