A Cantonese Approach
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.
Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine
“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym 
Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. 
It is now in a period of revival and Continue reading