December 2008

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Coming Up


  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Momomo
    Young's Fish Market
    Alan Wong's Pineapple Room
    Mediterraneo
    Cafe Sistina
    Indigo Eurasian Cuisine
    Gyu-Kaku
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Rokkaku
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
    Pink's
    Carney's
    Warszawa
    Border Grill
    Penang Malaysian
    Chez Panisse
    Shalimar
    Zuni Cafe
    Limon
    Indonesia Restaurant
    Dragonfly
    Canteen
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    2008:
    San Francisco, CA
    2/14-2/18

    Sydney, NSW, Australia
    5/23-6/01

    London, UK
    11/21-24
    Paris, France
    11/24-27
    Chicago, IL
    11/27-30
    Seoul, South Korea
    I won't be able to visit Korea this year.
    2009:
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China
    Singapore

    Hopefully, some of you can provide me with recommendations for some good eats!

Blogs I Read

'Onolicious Archives




Resources

« Jurison's Inn | Main | Mr Frypan »

September 21, 2004

Comments

santos

hey reid

your version looks great. i have a friend who makes this all the time, but she manages to get it all soggy and ooky. i'll have to slip her this recipe :-)

Reid

Hi Santos,

Thanks! =) It took a while for me to get this just right. The cake itself is on the dry side which I guess helps it to soak up the tres leches. Be sure that the tres leches is warm when you pour it over the cake (this makes for easier absorption).

For this picture, the cake was taken out of the refrigerator and cut (after sitting there for a couple of hours). If I had let the cake warm up to room temperature, you would have seen a little pool of tres leches forming at the base of the cake, which is how I normally serve it (you can see just a tiny bit in the picture).

karen

what a find! i've been on the constant search for a good tres leches cake recipe. bandera restaurant (locations here and there throughout the mainland) used to serve a fabulous one for dessert. tks for posting this. i'll give it a try.

Reid

Hi Karen,

Thanks for stopping by the blog. This recipe is from my friend's 73 year old Cuban grandmother, so I was very pleased to get this from her. It was a find for me as well (especially since it was a tried and tested recipe!). After you've made it, I'd like to know how it turned out for you.

sarah

omg.

reid, that cake looks sooooo good - with that little bit of milk syrup weeping out of the bottom. i posted about tres leches i just recently had at a restaurant, and the stef posted a comment with a link to hers, and here i am looking at your cake.

i CANNOT wait until my sister's wedding is over and i can bake and eat again like a normal (crazy) person.

Reid

Hi Sarah,

Thank you! =)

If you let it sit for a while longer than I did, a nice pool of milk forms at the bottom of the cake. That's really why I like this recipe. The cake ends up so moist, so dense and so sweet! I guess that's why there's lime juice in the topping too, to balance it out a little.

Sonia

I too make a great pastel de tres leches. You can see the one I made as a dessert for our Christmas Eve dinner
http://www.soniatasteshawaii.com/2006/12/our_christmas_e.html

Marie

A fellow cheer parent of ours made this for our tailgates at the football games and it was a Super Hit!!! I was wondersing, can I make it a couple of days in advance of the time I need it for and it still taste excellent?

kristen

have you ever made this with coconut milk as one of the milks? I want to make one for a cinco de mayo birthday, (even though that's not cuban...), and the idea of coconut milk/cream interests me...

The comments to this entry are closed.

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