Skip to main content
logo
Food Advertising by

Last leg of my holiday ~ Hawaii



We took a drive along the beach, passed by Waikiki but as it was so crowded, didn't stop to take pictures.   This is wind-surfing at the Kahala Beach Lookout.




See the layers of rock ..... it's the work of erosion from the sea over a very long period of time and also due to weather conditions.


These are pictures taken from the Halona Blowhole Lookout.





A close up of this rock out-crop in the ocean.  Don't you think it looks like a Humpback Whale?



Makapuu Lookout -  Visitors have placed pebbles on top of the bigger rocks, for what reason, I really have no idea.





Waimanalo Beach  ...... the most expensive coconut drink that I've ever taken in my life!  A whopping US$5 for this tiny coconut.  The coconut was old and I found that the juice had a fermented taste.



More Japanese food ..... Dinner at Gyotaku  @ Pearl City
 


See the pictures of fish on the wall .....Gyotaku ~ 'Gyo' means fish and 'taku' means rubbing.  So, fish-rubbing is a traditional Japanese art that is captured on a piece of shoji paper.  Do view the video that I've uploaded at the end of the post.


Rainbow roll .... California roll topped with assorted sashimi, sesame and avocado. 

 
 Dragon roll ... California roll topped with broiled eel, sesame and unagi sauce.
 

 Gyotaku combination combo - teriyaki beef,  misoyaki butterfish and tempura, served with rice, pickles, salad and miso soup.
 
 Kani Kamameshi Teishoku - made up of snow crab meat, assorted mountain vegetables steamed over Japanese rice pilaf with salad, pickles and miso soup.
 
 Assorted Poke Don - assorted fresh poke over rice and assorted tempura, served with pickles, salad and miso soup.
 
 Gyotaku combination bento - Furikake salmon, misoyaki butterfish and tempura served with pickles, salad, rice and miso soup.
 
 After tucking in a scrumptuous meal, time for dessert.  Zenzai ~ Azuki bean soup with mochi balls.  We find it very sweet...... and
 

their signature desset ... Okinawan sweet potato pie.  All of us like this, not too sweet with creamy coconut topping.

Well, folks, hope you're not bored with reading all these posts of my holiday and I do hope that you've enjoyed this tour of Hawaii with me as your tour guide!  'Mahalo'~Thank you and Enjoy your Day!


Comments

  1. Wow, that video about gyotaku is amazing. I've never heard of this style of art - so creative and beautiful! Thanks for sharing!

    ReplyDelete
  2. The water was so clear and nice.
    I like the Japanese dessert.. yummy...

    Tham

    ReplyDelete
    Replies
    1. Yes, me too, especially the Okinawan sweet potato dessert.

      Delete
  3. wow! looks like you had a ball! now I want to go to hawaii too!

    ReplyDelete
    Replies
    1. Penny, since you enjoy Bali, I'm sure you'll love Hawaii and going from Sydney it's so much nearer. Think about it!

      Delete
  4. Hi Cheah, it's very kind of you to share so much on Hawaii. I'm definitely not bored by them. I was accepted to study in Hawaii U before but had to change my plans cos' it was very costly then.

    ReplyDelete
    Replies
    1. Yes, considering the fees are in USD. Thank you, Kimmy!

      Delete
  5. Cheah, I've been enjoying reading your tour posts and all those spectacular pictures. Thanks for sharing :)

    ReplyDelete
  6. Your whole trip sounds fantastic. The photos are beautiful!

    ReplyDelete
    Replies
    1. It was indeed a wonderful trip and holidays are usually very enjoyable.

      Delete
  7. cheah, no..not bored at all reading your holidays in Hawaii. Fascinating on that fish printing..i guess no one will eat the fish after that..hehe..

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.