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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:

    Young's Fish Market
    Alan Wong's Pineapple Room
    Cafe Sistina
    Indigo Eurasian Cuisine
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    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
    Border Grill
    Penang Malaysian
    Chez Panisse
    Zuni Cafe
    Indonesia Restaurant
    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

    San Francisco, CA

    Sydney, NSW, Australia

    London, UK
    Paris, France
    Chicago, IL
    Seoul, South Korea
    I won't be able to visit Korea this year.
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China

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

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« Random Photo #5 | Main | The Daily Grindz »

August 12, 2005



Reid - These look yummy - I'm sure Jo's going to go crazy over these!


How did you know Kirk? =oP


Jo - You wouldn't let this recipe "fritter" away!


::rolls eyes laughing:: Oh geez Kirk! You shouldn't know me that well already!!!


Hey why are you guys frittering around here when you could be frittering away in the kitchen! Get going! LOL ;P


Hi Kirk,

These are actually quite yummy and very easy to make. You don't really need any sauce with them, but if you wanted to, you could use the Thai sweet chilli sauce.

Hi Jo,

LOL! I thought you'd like these too, but then again, I would have also expected you to be making suggestions on additions/changes to the recipe by now. You're slipping! =)

Hi Milgwimper,

My point exactly!


ACK! ::laughing:: You guys are picking on me again! Actually, today, I have a very VERY special surprise for everyone that shows up at 3 p.m. for dinner. ::arches an eyebrow teasingly:: And don't you worry none, I'll be doing these fritters hopefully this week. They sound awesome and as Mills will tell you, I've been working very hard on getting past my wuss mouth. Mills, I need your camera!!!


Jo - We were just being pro-active, right Reid! :oD


Ooo yea, right! ::laughing:: Pro-Active huh? Sounds like you've been to one to many quality management classes! =oP


Jo - Wait till I start getting into "paradigm shifts" - HA! LOL!


OH yea Kirk, ::roaring:: Seeing you in a shift would REALLY do something for my paradigms! HA!


Hi Jo,

I was waiting for what you had in store for us, but alas, still no photos on your blog! *sigh* two are too much!


A pair of diggn shifts...What? Huh? LOL I don't want to know! LOL *wink*

Well I have some pics to give to Jo, but it will all have to wait til DH has time to help me. I dont know what happened to me and my facination with computers and programming and etc. I went to kollege and that went out the window. Go figure.



I've looked at a recipe for Pergedel Jagung in one of my cookbooks, and it mentions trasi, chili powder, laos powder(galangal), cummin, celery, and a squeeze of lemon. So, maybe it was galangal, or any of these spices/vegetable? Although I think I will add the addition of Chinese leeks to the recipe since cookbook recipe does not mention it. I think I will try yours and the cookbook recipe on Sat, and let you know how each one turns out. Don;t hold your breath though because it might be awhile with my schedule.


hi reid, those look fantastic - sweet, crunchy and delectably spiced...thanks for the recipe...sounds like the perfect nibble to go with beer...have hunch galangal is your missing suspect...cheers,j


These sound really good, Reid....thanks for sharing the recipe!


Hi Milgwimper,

I'm anxious to see how yours turns out. I'll be waiting! you're the one that's holding up Jo huh? *wink*

Hi J,

I think galangal is the missing suspect as well. Although I don't drink beer, I suspect it would go very well with it.

Hi Moira,

These are quite easy to make and quite tasty too. =)


I'm perplexed... there are a few posts with photos, the ones where Kirk was here and the Fleur de Coco post. You are seeing those pics right?

Question for those of you suggesting galangal as the missing ingredient: What makes you think it's galangal and what flavor attributes do the galangal impart? I've only used galangal once and I'm not sure I used it properly, any additional input would be much appreciated.


Hi Jo - You've linked your old Blogspot URL to your comment post - not your new Typepad Blog.


ahHA! Thanks! I'm moving (slowly) to a new email address. Thanks for pointing that out!


Hi Jo,

Yes, I am. But you did tell Mills that you needed to borrow her camera for something. Just don't know what it is.

Galangal is a type of tuber and is related to ginger. The flavor is similar to ginger, but it can also be a bit "peppery". I should also mention that it's frequently used in SE Asian cooking.


Yup, that is that was missing. It is also sometimes called Thai Ginger. Looks like ginger, but doesn't have that same bite (a bit milder, I thought). My family is from Indonesia and they make these things sometimes. Somehow dad was able to find fresh galangal somewhere around Bakersfield, CA where they live. If he can find it, it can be that hard to locate. Happy cooking! Love your blog. My wife and I are going to be coming to Oahu in a month or so. Any suggestions for vegetarians? I heard about the vegetarian dim sum at Legend. Any thoughts?


Hi Jason,

Thank you for stopping by!

I kind of thought it was galangal, but I really couldn't read the handwritten card as it had gotten smudged. However, since I, and so many others feel like that's what it's supposed to be, I'll go ahead and use it next time I make these.

Thanks for the compliments on the blog. I'm really glad you like it.

There is actually a vegetarian dim sum restaurant that is operated by Legend right next door. In my opinion, the dim sum served there is much better than the one served at Legend. Are you asking because you're a vegetarian?

Hope you enjoy your trip!

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