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"Pupu (Apps)"
I spent the morning with my Grandma B today, learning how to make fried tofu the way my Babachan (great-grandmother) used to make them. I used to eat these up like cookies, and loved how the tofu developed that thin, crispy and salty outer crust, while the inside stayed soft and smooth. Like several of my favorite [...]
I needed to pick up some panko (Japanese bread crumbs) today and, after a post on a particular restaurant caught my attention last night, I decided to venture forth to the Ferry Building in search of panko and lunch. As an added bonus, today is Tuesday, so the Ferry Building had one of its farmers markets going on. [...]
Let me start by saying that it’s been a long week. I don’t know if I enjoyed the long Thanksgiving weekend a little too much, or some other factor, but I am bushed. I got home, managed to stumble into the kitchen to warm up a bowl of leftover oxtail stew and then, just as I [...]
Don’t mess with a good thing, or change is good? I’ve always been a traditionalist when it comes to making guacamole – fresh avocados, tomatoes, sea salt, lime, maybe a shallot or chopped red onion. But all of that changed over lunch one day at the Nordstrom Cafe near Ala Moana Center. I had a seared [...]
About
I like Zip mins, spam musubi, and the butterfish misoyaki at The Cal. I've never been a fan of the loco moco but, now that I'm 3000 miles from my hometown of Honolulu, Hawaii, nearly everything from the islands makes me salivate. I currently live (and cook) in the San Francisco bay area, and have inevitably fallen in with "buying local" and organically-grown foods. I enjoy recreating the foods I grew up with - recipes that have been handed down from generation to generation in my family. And, as a working home cook, I try to prepare a lot of fast and healthful meals. Part recipe book, part cultural memoire, and travel journal, here is where I document all of my gastronomical experiences. I think of my kitchen as a blend of past and present, and I believe that where we call home is what we serve on our plates. Questions or comments about anything here? Feel free to post your comments directly, or email me at sherry@50thplate.com.
