'Ono Kine Grindz

Maebo's One-Ton Chips

Anyone remember these?

Back in the 1950's, the Maebo family started making these "One-Ton" chips in their garage using the same dough recipe, with a little sugar added, that the family used to make won ton pi (won ton skins).  After some generous deep frying, the resulting chip was thick and crunchy, slightly sweet and slightly salty.  These were the chips that I, and many others here in Hawaii, grew up with.

Recently, the company celebrated their 55th year in business.  And what about the chips?  They are exactly the same as I remember them being.

Baklava

A while ago, fellow blogger Augustus Gloop, of Grab Your Fork, did a post on Rabieh Sweets.  When I commented on the delicious looking baklava, I offered to provide her with a recipe if she wanted one.  Well, that was more than two months ago, and I still haven't given her the recipe.  Call it procrastination, call it Hawaiian time, call it whatever you want...I'M LATE! 

OK, now that I got that out of my system, here's the recipe, in all its simplicity.

Baklava  (makes 24 or more)

1 package phyllo sheets (1 pound size)
1 1/2 cups chopped walnuts
1 cup superfine sugar
2 teaspoons ground cinammon
1 teaspoon ground nutmeg
2 blocks unsalted butter, melted

Glaze

1/2 cup sugar
1/4 cup honey, optional *see note below
1/2 cup water
1 tablespoon lemon juice

**NOTE**

- If phyllo is purchased frozen, follow instructions on the box to defrost.
- Cover the unused sheets with a layer of plastic wrap and a damp tea towel to keep them from drying out.
- The amount of glaze used can be increased as necessary.
- Hand chopping of the nuts is recommended so that the nuts don't release too much oil.

One word of caution.  If you do use honey in the glaze, it does become very thick and tacky.  Therefore, if you do not want the glaze to form "pools" on top of your baklava, omit the honey from the glaze recipe.

Preheat oven to 350º F.

Prepare the dry ingredients first.  Combine chopped walnuts, sugar, cinammon and nutmeg in a bowl and whisk until well combined.  Set aside.

Melt butter and set aside.

Gently remove phyllo sheets from the box and spread out on a cutting board.  Cut the sheets in half crosswise.  For example, the sheets that I purchased were 13" x 17".  I cut them into 13" x 8.5" pieces.

Butter a 13" x 9" baking dish and lay first phyllo sheet on the bottom of the dish.  Brush phyllo sheet generously with butter.  Continue layering in this manner until you have used 10 sheets.  Take one third of the sugar/nut mixture and spread over the top of the phyllo sheet.  Repeat the layering process so that you end up with four layers of phyllo and three layers of sugar/nuts.  The top layer will be the thickest as you will use up whatever phyllo sheets are left (I ended with about 15 sheets).

Cut the baklava into diamonds (I will normally cut the baklava into 12 - 16 rectangles first, then cut diagonally to create the diamond shape).  Then bake uncovered for approximately 45 - 55 minutes until golden brown.

While the baklava is baking, prepare the glaze.  Combine the water, sugar and honey in a small saucepan.  Bring to a boil and continue to cook until thick and syrup-y.  Remove from heat and cool to room temperature.

When baklava is done, remove from oven and let stand for about 10 minutes.  Pour glaze over baklava and allow to cool completely (at least a couple of hours).  Here it is at rest.

Remove from pan and store in an air tight container.  DO NOT REFRIGERATE.  Keeps for approximately one week.  Most likely, though, it'll be gone before it even makes it to the storage container!  ENJOY!

Pistachio Baklawa

When I got home from work, a surprise was waiting for me.  Not a big surprise, but a nice nutty one. 

A friend brought over some baklawa that came to Hawaii via Lebanon.  This baklawa was made with pistachios instead of walnuts, and I heard this was more authentic than what we usually eat here in the states.  Can anyone tell me if this is true or not?  In any case, I savored every bite.  Now I'm wishing that there was more.

By the way, Augustus Gloop, of Grab Your Fork, asked for a baklava recipe a while back when I had made mention of it to her by way of a comment on her blog.  Augustus, I apologize for the delay, but the recipe and post will be up this Sunday, April 10.

**NOTE**

I initially stated that this baklava came from Greece, the post has been corrected to reflect it's true origin and name.  It's actually baklawa from Lebanon.

Saint Germain Bakery

One of several Japanese-style French bakeries in the state, Saint Germain is the one I probably frequent the most.  This shop is located on the lower level of Ala Moana Center. 

This one here, is located inside Shirokiya.  There's always people in either store, at least whenever I'm there.  It's not so crowded on this day, a Saturday afternooon at about 4:00 pm.

Serving delicious breads, rolls and assorted pastries, here's just a small sample of the yummy treats on offer here today.

Here's one that I took home with me.  It's called the gateau aux beurre (US$1.50).  For lack of a better translation, it's a cake with butter, though it's more like a small pastry if you ask me.

Soft and fluffy, with just the slightest hint of sweetness and butter, this was great afternoon snack.  I'll be stopping by here to pick up something for the plane ride that I'm about to take.

Saint Germain Bakery
Ala Moana Shopping Center
1450 Ala Moana Shopping Center Space 1020
Telephone:  808.955.1711

second location, inside Shirokiya

Bashodo Warabi Mochi

Since I'll be leaving on a trip to Singapore in about a week's time, I decided that instead of my regular "every other day" posts, I'd do a post every day.  Today and tomorrow, however, I'll be doing two posts.

Earlier this afternoon, I stopped by Shirokiya Department Store located at the Ala Moana Shopping Center.  I frequently come here for the "straight from Japan" foods and confections.  I've done a couple of posts on some of the yummy treats that I've gotten here before. A while back was the ichigo daifuku.  More recently were the cream puffs from Beard Papa.  This latest post is about something called warabi mochi by Bashodo Co, Ltd.

According to what I've read, warabi mochi is made using the roots of the bracken fern (warabi).  The roots are ground into a powder, then filtered, and then finally after months of preparation, they become warabi mochi.

When I got to Shirokiya, there was a sign, as usual, indicating where the warabi mochi was. 

Unlike the setting for Beard Papa's cream puffs, there wasn't really a line, but there were many curious onlookers.  To the left of the preparation area, on one of the counters, were a couple of packages of uncut warabi mochi (that's what it looked like).

(My apologies for not getting a better picture, this looked like a huge slab of "white" konnyaku.)

Here's some of the warabi mochi after it has been dusted with kinako (soy bean flour).

Now the real action.  As I watched, the warabi mochi "sheets" were cut into strips lengthwise, and then cut again, to form cubes.  They were then dusted with kinako, not just once, but twice.  First dusting was right after they were cut.  Second dusting was as they were being packed.

Here's the box of warabi mochi that I took home.  It was US$3.99.

Apparently, this company has been around for a really long time.  On the box, it says "SINCE 1868"!  I wonder if they've made this same warabi mochi all that time?  So what was it like?  See for yourself.

The warabi mochi was soft and slightly sweet.  The texture was so smooth, that like konnyaku, it just slid down my throat.  The kinako had a wonderful flavor and complimented this mochi very well.  After my dinner of sobameshi, I enjoyed this warabi mochi with some green tea.  I'm going back for some more of this warabi mochi tomorrow. 

By the way, sobameshi and warabi mochi are both products of the Kansai region of Japan.  Maybe my dinner had an inspiration.

Boulangerie

A couple of weeks ago, while on my way to eat Restaurant Yamagen, I passed by this place.  I stopped on the side of the road to check it out, but it hadn't opened yet.  Several days ago, I drove by on my way to Restaurant Yamagen...again.  This time, I saw the lights on inside and there was a woman behind the counter.  With anticipation, I parked on the street in front of Boulangerie.

Here's a close up of the sign in front.

Boulangerie, which means bakery in French, is a Korean-owned, French-style bakery.  There are quite a number of items on the menu, including coffee, sandwiches and bubble drinks!  In the cold case up front, there were a few beautifully decorated cakes.

As I took a look around the shop, I realized that there really wasn't much left.  The one thing that caught my eye was the last loaf of chestnut bread (US$6.50).  I decided that I would take this home with me.

The bread was taken from the shelf and wrapped in a plastic bag.  I couldn't wait to get it home so that I could try it...

When I got home, I quickly unwrapped it and looked at it for a moment.

There were a few slivers of almonds on top of what looked like a "crunchy" crust.  Here's the huge (!) piece that I cut for myself...

The inside of the bread was light and fluffy, and full of chestnuts.  You can't see them too good in this photo, but subsequent slices, which I should have taken photos of, had lots of pieces of sweet chestnuts in them.  The top of this bread was a little sweet and a bit crunchy.  The slivered almonds complemented this loaf of bread quite well.  The bread was very good.  It was something I would definitely purchase again. 

Although the bread was a little expensive, the prices at Boulangerie are comparable to what you'd pay at other French-style bakeries (i.e. Saint Germain, Panya Bistro and Ginza Kimura-ya) around the state.  I'll be sure to stop by here again since it's quite close to home.  Next time, though, I'm going to try the turtle bread.

Boulangerie
1495 South King Street
Telephone:  808.949.1588

Arare Cookies

Baking cookies during the holidays for gift giving is a yearly ritual for me.  This year, I baked several different types of cookies to give to my friends, my neighbors and my family.  The first cookie is a take on the classic cornflake cookie.  Instead of using cornflakes to provide texture and crunch to the cookie, this one uses arare (literally translated as hailstones!), or more commonly known as either mochi crunch, kaki mochi or rice crackers.  Arare are generally baked mochi rice "crackers" that come in many different shapes and sizes.  They are typically seasoned with shoyu (soy sauce) and sugar, and have a nice savory flavor.  They are hard, crunchy and delicious.

These cookies are so easy to make.  I hope you all enjoy them!

Arare Cookies (Makes 2 dozen medium-sized cookies)

1 stick butter (1/2 cup)
1 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
3/4 cup mini yakko arare*

**NOTE**

You may use any type of arare.  If using arare such as sakura, crush it into smaller pieces.

Here is what the mini yakko arare looks like.

Looks sort of like a twisted pyramid doesn't it?

- Preheat oven to 325º F.

Sift together flour and baking soda.  Set aside.

In a mixing bowl, cream butter and sugar until fluffy.  Add vanilla, and continue to mix.  Add flour mixture in two batches and mix until dough just starts to come together.  Do not over mix!  Fold in arare until evenly distributed.  Cover with plastic wrap and chill for approximately 20 minutes.

Working quickly, drop by the rounded teaspoonful onto a slightly greased cookie sheet (I used a Silpat® silicone baking sheet).  Flatten slightly.

Bake at 325º F for 15 - 18 minutes or until golden brown.  Remove from oven and cool on cookie sheet for about 10 minutes. 

Transfer cookies to a wire rack to cool completely.  Store in an airtight container for up to two weeks (depending on the humidity).

These cookies are light and crisp and have a nice crunchiness to them.  Enjoy!

Panya Bistro

I've been coming to Panya since it first opened near the Victoria Ward Centre back in the late 90s.  That shop has since closed to make way for a new highrise called Hokua.  About a year ago, Panya moved to the Ala Moana Shopping Center, and in addition to the wonderful European-inspired Japanese breads and pastries, they are now serving hot entrées (breakfast, lunch and dinner) among other things.

The shop is bright and spacious, and the interior offers some funky touches.  Unfortunately, I didn't take any photos of the shop's interior.  On my next visit, I will take some and update this post. 

Panya in Japanese means bread shop, and the breads and pastries are definitely the highlight of what's on offer here.  Today, I bought something that is not regularly offered, the crown bread (US$2.85).

The woman at the counter advised me that this bread was made from dinner rolls that were baked in a pan and topped with apricot jam.  The bread came apart in sections, and was light and fluffy.  The apricot jam offered just the right combination of sweet and tart.  This was a great match for the lychee-flavored tea I had after dinner.

For tomorrow, I bought one of my favorites, and what's probably the bakery's best known and biggest selling offering, the Hokkaido bread (US$.99).

This is a mini loaf which is just right as a single serving.  You can buy the Hokkaido bread in a 3-pack (US$2.97) or you can buy a "Big Top" Hokkaido (US$2.95).  The Hokkaido bread is a sweetbread, and it's light and fluffy with just the slightest "crust" around the outside.  Crisp and slightly sweet, the "crust" is a nice contrast to the airy middle.  This is great and absolutely one of my favorites.

I haven't yet tried any of the food items, but I'm hoping to.  If they are as good as the breads and pastries, then I'm sure that I'll enjoy them.  In my opinion, Panya offers some of the best European-style Japanese breads and pastries on the Island.  The Hokkaido bread is a definite "must try".

Panya Bistro
Ala Moana Shopping Center
1450 Ala Moana Boulevard
Telephone:  808.946.6388

Bread Pudding

I guess you can say that I've been in a baking mood lately, especially with the holidays upon us.  A friend at work was selling Portuguese sweetbread (pao doce) as a fundraiser for her daughter's school, so I gladly bought a loaf.  I now wish that I had bought another.

I ate the first third of this sweetbread loaf (not all in one sitting mind you) for breakfast, topped with butter, along with my morning coffee.  With the remainder of the loaf, I made bread pudding.

Bread Pudding

2/3 of a 1 lb. loaf of Portuguese sweetbread (pao doce)
4 whole eggs
6 tablespoons (3/4 stick) unsalted butter
1/2 cup granulated sugar
2 cups evaporated milk
1 teaspoon vanilla extract
cinnamon and nutmeg (optional)
raisins (optional)

- Preheat oven to 350º F.

- Cut sweetbread into one inch cubes and arrange in a 9" x 5" loaf pan.  Set aside.
- Cream butter and sugar until smooth. 
- Mix in eggs one at a time until well combined.
- Add in evaporated milk and vanilla, mixing well.
- Carefully pour mixture over cubed bread.  Bread should be completely covered.
- Let sit for approximately 30 minutes prior to baking.
- Bake covered for 40 minutes or until firm.
- Remove from oven and let your bread pudding rest uncovered for about 30 minutes before serving.

**NOTE**

If adding raisins, sprinkle 1/2 cup liberally between cubes of bread.  If using cinnamon or nutmeg, add a teaspoon of each to your milk/egg mixture.  Sprinkle an additional 1/2 teaspoon of each on top of the bread pudding prior to baking.

Other options are to use regular white bread, raisin bread, or brioche.

Here's my bread pudding, at rest.

What I really like about this recipe is that the it almost seems like you're eating custard because of the amount of eggs and milk in this.  It's not too sweet or too rich either.  You can make it "richer" by substituting heavy cream for the evaporated milk called for in this recipe and by using a whole stick of butter.  You can make it sweeter, by adding 1/4 - 1/2 cup more granulated sugar.

As you can see by the picture above, this ends up quite "custard-y".  If you don't want as much custard in this bread pudding, reduce the recipe by 1/3 or use the entire loaf in an 8" square baking pan.

The way I prefer to eat this is topped with crème anglaise, topped with dark chocolate sauce, or served warm with vanilla ice cream.

Enjoy!

IMBB? - Li Hing Shortbread

It's been a while since I last participated in any IMBB event.  In fact, the last time I participated was back in June for the 5th incarnation of this world wide blogging event.  This month's Is My Blog Burning? Event is being hosted by none other than Jennifer over at The Domestic Goddess.  The theme for this event?  A good old-fashioned Cookie Swap.

In keeping with the theme, I gave an old favorite an updated twist and a sort of local flair.  If you've been reading my blog for a while, you know that I love the flavor of li hing mui (Chinese preserved plums).  In fact, many local people here use li hing mui powder to season everything from margueritas, to fresh pineapple, to popcorn. 

For this particular recipe, I used a standard shortbread recipe, which is one part sugar, two parts butter and three parts flour.  I added in just enough li hing mui powder to give it a nice color and add just the right amount of sweet/salty/savory flavor. 

Here's my contribution.  I hope you all enjoy it!

Li Hing Shortbread

5 cups all purpose flour
2 1/4 cups unsalted butter, softened
1/2 cup confectioners sugar
1/2 cup superfine granulated sugar
1 1/2 tablespoons li hing mui powder*

**NOTE**

*You may want to start off with a little less li hing mui powder (1 1/2 tablespoons).  If the flavor is not intense enough for you, sprinkle additional li hing mui powder on the cookies while they are still warm.

Preheat oven to 275º F.

In a large mixing bowl, bring 2 1/4 cups (4 1/2 sticks) unsalted butter to room temperature.  Set aside.

In another mixing bowl, whisk together confectioners sugar, granulated sugar and li hing mui powder.

Add sugar/li hing mui powder mixture to softened butter and mix until well combined.  Mixture should be light and fluffy.

Sift in flour in two batches, each time mixing until just incorporated.  Do not over mix.  (My preference is to mix by hand.  I find that the texture of the finished cookies is lighter and much crisper.)

Press lightly into a jelly roll pan (13" x 18" x 1") and prick dough all over with the tines of a fork (or a toothpick).

Bake for 50-60 minutes until edges start to turn a little crisp and look "dry" (you won't see them turn golden brown since the li hing mui powder makes the dough a sort of orange color).  Remove from oven. 

Cool in pan for 10 minutes on a wire rack.  Cut while still warm and return cookies to wire rack to complete cooling. 

For a more intense flavor, dust with addtional li hing mui powder.  Enjoy!