December 2008

Sun Mon Tue Wed Thu Fri Sat
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31      

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!

Blogs I Read

'Onolicious Archives


« Gulick Delicatessen | Main | Mitsuba Delicatessen »

April 07, 2005



To Hawaii via Greece? You lucky thing.

I can't say I've seen baklava made like that before in Oz, although I've seen whole pistachios inside the birds-nest like baklava (I call them vermicelli baklava!).

And thanks for the recipe. I thought you'd forgotten =P (I'd much rather you send me some Greek baklava but ok, I'll take the recipe)


Hi AG,

No, I'm not really lucky. If I were, I would have been bringing them back with me! =)

You're definitely right about the birds nest type. I've seen it in the states, but not here before.

Don't worry, you'd never be forgotten here. I'm's called Hawaiian time. Just ask Santos and Anthony, they know all about it!

The baklava would be coming your way, but then again, it would come via Hawaii, so would that still make it Greek? =P


Hey..Reid.. :)
The baklava looks too delicious.. :) I donch really know alot about it.. but i am writing an email to my ex-boss who is from Greece about it.. if i hear from him.. i'll let you know.. ;)


Hey Reid

No worries. We operate on "she'll be right mate"-time down here.

So obviously Customs isn't as strict in Hawaii as they are in Sydney. I'm sure the sniffer dogs would be all over any kinda of unpackaged baklava goodness.


This was the reply i got from my ex-boss.. Mr Tsingos.. :)
As you know Pistachio(Fistiquia in Greek) ls a tree which produces the pistachio
seeds ,and when try is like a tiny finger nail.Its taste is approx like a nut.

The Bakclava is a sweet originated from Turkey but very common in Greece

I remember my mother doing it.
Itis done in the oven. She used an oven tray .Firstly applied a small quantity of butter IN the metalic dish.
Then she applied a layer of puff pastry (available in the supermarket).The come in thin sheets.
On top of the pastry she applied a layer of granuated Pistachos.
Again another layer of very thin puff pastry and pistachos until you have a couple of inches high.
The top layer must be the pastry.
You put it in the oven till the top layer of pastry is brownish.
when out of the oven you pour a qood quantity of hot sugar syrup.
You may add some powder cinnamon on the top
Once the whole thin¡g is cold you cut it in pieces .
The pieces acording to my mother are cut of the shape of squares or rombos.
Manuela (my wife) tried but the result was disastrous
Good luck to you


Hi AG,

Well, the sniffing dogs are around, but I'm not sure if they are trained to smell sweets that are packaged. This one actually came in a box with a lot of other treats, but this was the best tasting of the lot. =)

There was also the bird's nest baklava in there too, but I ate it before I decided to take a photo. =(

BTW...the recipe is up. Hope you have fun making it. =) I actually also gave some incorrect information. The box of treats came from Lebanon.

Hi MrsT,

Thank you so much for the information. Sounds like pistachio is more common than I thought. I wonder why we use walnuts here in the States. Maybe it's because pistachios are so expensive.

Thanks again!


all I can say is *yum* :-)


BAKLAVA is the TURKİSH pastry sweet,not Greeks.

look at this links.





Hi zengin,

Thanks for stopping by. Actually, I am aware of that baklava is of Turkish origin. I had originally mentioned, by mistake, that the box of baklava and assorted treats I got were from Greece. They had actually come from Lebanon. I had made no mention as to the origin of baklava.

Thanks again for the links and the information!

Jo Rutherford

Thank you Zengin! Question, what are the "non-english" websites saying? I took a look at the "BiggMenu" website, we are having kebab for dinner tonight and following up with baklava!

Question: the recipies on BiggMenu use "glass" as a measurement. How does that translate into American measurement? One of our standard measurements is a "cup" which is 8 ounces. Is there a conversion site that you know of?



Hi Jo,

By reading the recipe on that website, since the unit of measure is the glass, I'm sure that you can use any glass of your choosing to measure out the ingredients.

For the sake of simplicity, it seems as though an 8-ounce glass (1 cup) should work fine. =) I hope I'm right.

I've seen recipes before that call for ingredients to be measured out in coffee cups. Those were interesting to experiment with. =)

The comments to this entry are closed.

E-mail Me

  • Please feel free to e-mail me with your comments or with your suggestions on how I can improve this site. E-mail to:

    onokinegrindz (at) yahoo (dot) com

Search My Site

Search the Web


  • Help my site by clicking on some of these links.

  • Food Blog Ad Network

  • 'Ono Kine Grindz is part of

    the Foodblog Ad Network.

    To advertise on this site or across a network of food

    related weblogs, click here.

  • CrispAds Blog Ads


  • Canoneos5d
    Canon EOS 5D

    Most of the newer photos on this site are being taken by this camera. I'm still learning how to use it, but I think the photos it takes are amazing. Though the lens I use often varies, many of the photos on this site are taken with a Canon EF 35mm f2.0 lens.

  • Dscu40r
    Sony Cyber-shot® DSC-U40

    A majority of the photos on this site were shot using this little camera. It was compact and discreet -- excellent for taking photos under most conditions. Sadly, it has recently died.

et cetera

  • Subscribe with Bloglines

  • Creative Commons License
    This work is licensed under a Creative Commons License. All content on this website (including text, photographs and all other original works) is licensed under a Creative Commons License and may not be reproduced without expressed written consent.
Blog powered by Typepad
Member since 04/2004