Don’t Cut the Noodles!
Good for Picnics
Don’t cut these Noodles, whatever you do! They symbolize long life.
Fusion with Japanese and Chinese Notes
Crisp and Crunchy
This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for Continue reading
A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron
This vegetarian recipe from Amritsar, India, uses Basmati Rice. If other varieties of Rice are used instead, the cooking time can be shortened, but the result will be different. Of course Basmati Rice is superior!
Tomatoes Stuffed with Basmati Rice
2 cups Basmati Rice (16 ounces) Continue reading
A Kamai’ina Dish for Company
Good Pupu for the Pau Hana Hour
Here’s another old Kamai’ina dish – a kind of fusion food in Hawaiian cuisine – which would typically be served when company came. It is good with crackers or chips as a Pupu at the cocktail or Paul Hana hour.
Molded Seafood Salad
First we assemble the Ingredients
4 – 5 ounces Shrimp
8 ounces Crab
8 ounces Lobster
1 small can Tomato Soup
1 package Gelatine
½ cup cold water
8 ounces Cream Cheese
1 cup Mayonnaise
½ cup chopped Onions
½ cup chopped Celery
½ cup chopped Green Onions
The Shrimps, Lobster and Crab should be cleaned, deveined, and coarsely diced. Or you may use canned or frozen seafood, if you prefer.
When the Ingredients are laid out and ready, we begin by softening the Gelatine in the cold water.
When the Gelatine is ready, we heat the Tomato soup to boiling, and add the dissolved Gelatine, stir to mix thoroughly and then remove from the heat.
Next we mix the Cream Cheese and Mayonnaise together, combining until it is smooth, and then add the soup, again mixing well together and then set aside to cool.
When the soup is cool, we add the Vegetables and the Seafood — Shrimp, Crab, Lobster. We pour it all into a mold and chill for several hours until the cocktail hour, when we serve with crackers or chips as desired.
The Stuff of Heroes’ Wreaths
Fragrant Swizzle Sticks
“A leafier, skinnier-stalked version of the familiar green head” — Mark Bittman
When you cook with Chinese Celery, you’re using he plant that ancient Greeks and Romans used to weave their heroes’ garlands. 
The Vegetable Itself: As the picture shows, Chinese Celery looks similar to Western Celery, but is smaller, with bright green leaves. As Mark Bittman says, it is a “leafier, slimmer-stalked version of the familiar green.” Continue reading