I took my two grandchildren to Honolulu to meet son Reid, who was working in Oahu. They were both so excited to go on this trip that Artemis had her bag ready a week before.
Our first stop was to Ala Moana Center to eat dim sum at Jade Dynasty Seafood Restaurant. It was packed and noisy, but we were able to get a table. There are many more tables to seat people, but no room for the dim sum cart so all orders had to be ordered from a sheet given to us with photos. With most dim sum restaurants, you can immediately get your food straight off the cart. After they took our order sheet, the waitress entered it into the computer. But it was not our lucky day as there was a problem with the computer and our order was never sent to the kitchen. In addition, with the mix-up, it was obvious by looking at the manager that our order may have been given to other tables. The grandchildren were getting restless waiting for their food so we had to cancel a part of our order that we never got. I understand how there could be problems with POS systems as we are experiencing that problem with our new system, but with young children, it is difficult to have them wait one hour for their food.
Dinner was with friends Jack and Jane, who recently moved to Oahu. After cocktails we went to Assaggio’s Bistro in Kahala. Caesar salad was made at the table, which was delicious. Quentin ordered the calamari steak , which was lightly floured and pan fried in olive oil and garlic with a homemade steak sauce, onions and mushrooms, Uncle Reid had the fresh fish and I ordered the eggplant alla parmigiana, which was lightly breaded pan fried eggplant topped with tomato sauce and mozzarella cheese. Assaggios’s never disappoints and we all enjoyed a lovely Italian dinner.
Breakfast at the hotel we were staying at had gluten-free mochi pancakes, which I ordered, as I try to eat wheat-free as much as possible due to my allergies. Here is a recipe for mochi pancakes:
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MOCHI PANCAKES
In a bowl, whisk together:
1 cup gluten-free flour
1 cup mochiko flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
In another bowl, whisk together:
2 large eggs
1-1/4 to 1-1/2 cups almond or oat milk
2 tablespoons vegetable oil or olive oil
1 teaspoon vanilla extract
Mix wet and dry ingredients together until just combined. Place on hot griddle, cook on one side for 2 -3 minutes, turn and cook the other side.
Lunch was at Yohei Sushi Restaurant on Dillingham Boulevard. Uncle Reid ordered Maguro three ways; fried bones, raw ahi sashimi and as maguro sushi. I had sushi and udon and shared my udon with the kids.
Dinner with friends at Hen, Water and Mud Restaurant in Kaimuki. Ed Kenney is the chef there and he really tries to use local products. The food comes family style so we ordered chicken long rice croquettes, peanut tofu, Schezuan lotus root, he’e roll, sausage and clams, mapo rice cakes (tteokbokki) 1/2 J. Ludovico fried chicken, and luau-stuffed porchetta. Dessert included kiawe bean brownie with sesame gelato, miso-butterscotch rice pudding, Basque cheesecake and seasonal fruit.
Since we didn’t get to eat much dim sum on the first day, we went to Legends Seafood Restaurant in Chinatown Cultural Plaza in the morning. We had to order the chicken feet there, which was plump and juicy, and assorted steamed dim sum.
Chinese chicken feet is one of my favorite dim sums as well as a favorite of my grandson Quentin. It is nutritious as it boosts your immune system and contains collagen and minerals such as copper, magnesium, phosphorus, zine and calcium. It is believed that eating chicken feet helps to relieve joint pain from arthritis.
I like this recipe to make chicken feet at home:
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PHOENIX CLAWS
1 pound chicken feet
Wash it under cold running water, dry and cut off the tips of the claws to remove the nails. (I use a sharp pair of scissors.)
Coat completely with cornstarch and fry in vegetable oil heated to 375 degrees until light brown. Remove to a paper towel-lined baking sheet.
Next, braise the chicken feet. Simmer for one hour:
4 cups water
3 inch fresh ginger
6 cloves garlic, smashed
4 star anise pods
2 tablespoons oyster sauce
1 tablespoon sherry
Heat sauce until thickened and add chicken feet, drained:
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil
1 tablespoon garlic, pressed
1/4 cup braising liquid
2 teaspoons brown sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 teaspoon black pepper
2 tablespoons hoisin sauce
(You could also add black bean sauce.)
Cook until heated through.
Email Audrey Wilson at audreywilson808@gmail.com.
