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!

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked. She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife. It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness. But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2 tsp dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...

Dumpling LoveOctober 22, 2012 at 8:25 AM
Wow, that video about gyotaku is amazing. I've never heard of this style of art - so creative and beautiful! Thanks for sharing!
AnonymousOctober 22, 2012 at 12:10 PM
The water was so clear and nice.
I like the Japanese dessert.. yummy...

Tham
Mich - Piece of CakeOctober 22, 2012 at 3:51 PM
Yummy food pictures making me hungry!
penny aka jeroxieOctober 22, 2012 at 6:42 PM
wow! looks like you had a ball! now I want to go to hawaii too!
KimmyOctober 22, 2012 at 8:19 PM
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.
ann lowOctober 23, 2012 at 10:22 AM
Cheah, I've been enjoying reading your tour posts and all those spectacular pictures. Thanks for sharing :)
MaryOctober 25, 2012 at 1:49 PM
Your whole trip sounds fantastic. The photos are beautiful!
lenaOctober 27, 2012 at 2:53 PM
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..

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