Feeds:
Posts
Comments

Archive for the ‘pipi kaula’ Category

Last night my mommy in law made her shoyu chicken wings, which are really good, but really high in points. The taste outweighed my points conservation though, so I packed 2 of them to eat for today’s lunch. That would have been awesome except I forgot it on her kitchen counter! Very typical of me.

So anyway, I had to come up with something from scratch again, which I seem to be doing rather often. Unfortunately I am nowhere near as fast as the Queen of Speed bentos over at Lunch in a Box. In fact, considering the time it takes me to do these, I’m the polar opposite. I don’t consider that a good thing. Okay, so I decided to try some tamagoyaki again with my expensive ass tamagoyaki pan from the local Japanese ripoff store, Shirokiya. I’d seen a cool video on YouTube and that woman’s recipe included potato starch to make it roll nicer. Well, I forgot to buy potato starch last time I was at the market, so I ended up trying Biggie’s recipe. She’s got a super awesome tutorial here.

I read that and thought, well hey now, that’s precisely what I needed, a “Tamagoyaki for Dummies” page with pictures. My first attempt came out ok, I’d done it in a frying pan and it tasted good. My second attempt was frustrating because I wasn’t aware of the oiling I was supposed to do with a regular pan. I was hoping my third would land me with a standard recipe I’d use all the time. So I started things going and went out to pick (at 11 pm) green onions from my little potted stalks. (I’m running out!!)

I’ve mentioned before that I’m cursed when it comes to cooking eggs. This time was no exception. I followed the tutorial exactly and was getting so upset because the darned eggs were so soft and jelly like that every time I folded it over, it would simply crack and I had 3 layers of egg instead of a rolled egg. It took me a good 40 minutes to finally cook the stupid thing and shockingly, AMAZINGLY, it came out fine. Seriously, what a lot of stress. At least now I know that no matter how much I screw it up, it’ll turn out okay as long as I can make it though the entire omelette without chucking it in a furious rage.


I put in more of the leftover brown fried rice. Although it has taste and the chicken is good, the ham stars I had them with previously were really good so this time I added ham flowers with a little cheese center cut out with a straw. In the middle is some microwaved pipi kaula. On the right side is half a boiled egg (though I forgot to pack soy sauce) and two wedges of above-mentioned tamagoyaki. On the left side I put some veggies: three cucumber slices, some carrot chopped into little triangles, and a grape tomato.

My cousin informed me yesterday that when I get to Kona, something totally frakin’ amazing will be waiting for me: FOOD FROM Y’S LUNCH SHOP. OMG OMG OMG! To give some background, my parents used to run the family floral shop in downtown Hilo and it was right next door to this holy shrine of good food called Y’s Lunch Shop. Whenever I go home and I want okazuya, my mom will take me to Hilo Lunch Shop or something across from the tennis stadium and I’m sorry, but it’s just not the same. My old time favorites from Y’s:

– Spam musubi!!
– Fried fish!!
– Fishcake (thin little circles, lol)
– Fried chicken!! (to die for, no joke)
– Egg (I used to just call it “egg”, obviously I now know it’s “tamagoyaki”)
– the tiny potato fritters!! (10 cents each back then)
– Okinawan Donut (or as my husband will curtly correct me, “It’s called andagi.”)

Once in a blue moon Mrs. Miyamoto would cook this pork tofu dish. Broke da mouth just thinking about it. I was lucky enough to eat the food when she was still cooking it, but the recipes are still the same so the only thing that would be missing is the love that she obviously put into her dishes. Needless to say, my mouth is watering over it already. I haven’t eaten there in at least 8-10 years or something crazy like that. The only problem with Y’s was that they were only open whenever they felt like opening. I remember all too well the many times I ran out the front door of the florist and was greeted with their door, closed. It’s probably better now, but since my aunty always refers to “calling Y’s to see if they open” I’m guessing not much has changed schedule wise. Hahaha!

Advertisements

Read Full Post »

Last night my mommy in law made her shoyu chicken wings, which are really good, but really high in points. The taste outweighed my points conservation though, so I packed 2 of them to eat for today’s lunch. That would have been awesome except I forgot it on her kitchen counter! Very typical of me.

So anyway, I had to come up with something from scratch again, which I seem to be doing rather often. Unfortunately I am nowhere near as fast as the Queen of Speed bentos over at Lunch in a Box. In fact, considering the time it takes me to do these, I’m the polar opposite. I don’t consider that a good thing. Okay, so I decided to try some tamagoyaki again with my expensive ass tamagoyaki pan from the local Japanese ripoff store, Shirokiya. I’d seen a cool video on YouTube and that woman’s recipe included potato starch to make it roll nicer. Well, I forgot to buy potato starch last time I was at the market, so I ended up trying Biggie’s recipe. She’s got a super awesome tutorial here.

I read that and thought, well hey now, that’s precisely what I needed, a “Tamagoyaki for Dummies” page with pictures. My first attempt came out ok, I’d done it in a frying pan and it tasted good. My second attempt was frustrating because I wasn’t aware of the oiling I was supposed to do with a regular pan. I was hoping my third would land me with a standard recipe I’d use all the time. So I started things going and went out to pick (at 11 pm) green onions from my little potted stalks. (I’m running out!!)

I’ve mentioned before that I’m cursed when it comes to cooking eggs. This time was no exception. I followed the tutorial exactly and was getting so upset because the darned eggs were so soft and jelly like that every time I folded it over, it would simply crack and I had 3 layers of egg instead of a rolled egg. It took me a good 40 minutes to finally cook the stupid thing and shockingly, AMAZINGLY, it came out fine. Seriously, what a lot of stress. At least now I know that no matter how much I screw it up, it’ll turn out okay as long as I can make it though the entire omelette without chucking it in a furious rage.


I put in more of the leftover brown fried rice. Although it has taste and the chicken is good, the ham stars I had them with previously were really good so this time I added ham flowers with a little cheese center cut out with a straw. In the middle is some microwaved pipi kaula. On the right side is half a boiled egg (though I forgot to pack soy sauce) and two wedges of above-mentioned tamagoyaki. On the left side I put some veggies: three cucumber slices, some carrot chopped into little triangles, and a grape tomato.

My cousin informed me yesterday that when I get to Kona, something totally frakin’ amazing will be waiting for me: FOOD FROM Y’S LUNCH SHOP. OMG OMG OMG! To give some background, my parents used to run the family floral shop in downtown Hilo and it was right next door to this holy shrine of good food called Y’s Lunch Shop. Whenever I go home and I want okazuya, my mom will take me to Hilo Lunch Shop or something across from the tennis stadium and I’m sorry, but it’s just not the same. My old time favorites from Y’s:

– Spam musubi!!
– Fried fish!!
– Fishcake (thin little circles, lol)
– Fried chicken!! (to die for, no joke)
– Egg (I used to just call it “egg”, obviously I now know it’s “tamagoyaki”)
– the tiny potato fritters!! (10 cents each back then)
– Okinawan Donut (or as my husband will curtly correct me, “It’s called andagi.”)

Once in a blue moon Mrs. Miyamoto would cook this pork tofu dish. Broke da mouth just thinking about it. I was lucky enough to eat the food when she was still cooking it, but the recipes are still the same so the only thing that would be missing is the love that she obviously put into her dishes. Needless to say, my mouth is watering over it already. I haven’t eaten there in at least 8-10 years or something crazy like that. The only problem with Y’s was that they were only open whenever they felt like opening. I remember all too well the many times I ran out the front door of the florist and was greeted with their door, closed. It’s probably better now, but since my aunty always refers to “calling Y’s to see if they open” I’m guessing not much has changed schedule wise. Hahaha!

Read Full Post »

Last night we had pork hash for dinner and although I really like it, the leftovers I packed for myself to arrange into a bento were just never meant to be eaten by me. I put the piece of it into my bento box and left it on the counter for when we went home. My nephew got a hold of the box and eventually it ended up crashing and the ball of pork was on the kitchen floor. Since they just got their kitchen renovated, Mr. Pikko said that it was still ok to eat. So I packed it up again and we went out to the car to leave and I put the bento box on the dashboard. The car is on an incline so it slid down and plopped open on my seat, tossing the meat out. I picked it up within 3 seconds, so everyone agreed it should still be ok. None of us knew what tragedy would occur not even 15 minutes later.

We got home and I was trying to juggle one 3 year old, two bento boxes, and Pickles the plushie frog when the bento box suicided out of my hands and landed on the pavement. It was so ridiculously hilarious that Mr. Pikko actually called up his mom just to tell her that I’d accidentally dropped it yet one more time. That pork hash simply did not want to be my lunch today.

Back when we had our UFC party I’d defrosted two packs of pipi kaula thinking I’d have to cook another but we had so many hotdogs it wasn’t necessary. So I had a pack of it still in the fridge and busted it out for lunch since I couldn’t find any other kind of meat to use.


The rice was leftover and the yakisoba is another serving from the freezer. I added in a boiled egg but it didn’t peel very nicely or cut well so I covered it up as best I could with a little pink food divider. In a foil holder I added some simmered pumpkin. I’d bought some frozen pumpkin and just tossed it into a small pot with a recipe I found online for simmered kabocha. It was quite easy since the pumpkin was already chopped into pieces. Very convenient! The pink soy sauce container is for the egg. Extreme close-up! The box I used is one I’d found at Marukai down here about a month ago. 99 cents and thankfully, made in Indonesia!


I have I think 4 of these boxes, I’m not sure. Yellow, pink, green, and blue maybe. Not positive about the blue. They come with a cute fork though! Not sure if I mentioned it before, but I bought adventuresinbentomaking.com in case I ever want the domain. Didn’t want someone to squat on it and it was cheap too. Hopefully now I can work on a page that will nicely showcase my bento box collection!

Read Full Post »

Last night we had pork hash for dinner and although I really like it, the leftovers I packed for myself to arrange into a bento were just never meant to be eaten by me. I put the piece of it into my bento box and left it on the counter for when we went home. My nephew got a hold of the box and eventually it ended up crashing and the ball of pork was on the kitchen floor. Since they just got their kitchen renovated, Mr. Pikko said that it was still ok to eat. So I packed it up again and we went out to the car to leave and I put the bento box on the dashboard. The car is on an incline so it slid down and plopped open on my seat, tossing the meat out. I picked it up within 3 seconds, so everyone agreed it should still be ok. None of us knew what tragedy would occur not even 15 minutes later.

We got home and I was trying to juggle one 3 year old, two bento boxes, and Pickles the plushie frog when the bento box suicided out of my hands and landed on the pavement. It was so ridiculously hilarious that Mr. Pikko actually called up his mom just to tell her that I’d accidentally dropped it yet one more time. That pork hash simply did not want to be my lunch today.

Back when we had our UFC party I’d defrosted two packs of pipi kaula thinking I’d have to cook another but we had so many hotdogs it wasn’t necessary. So I had a pack of it still in the fridge and busted it out for lunch since I couldn’t find any other kind of meat to use.


The rice was leftover and the yakisoba is another serving from the freezer. I added in a boiled egg but it didn’t peel very nicely or cut well so I covered it up as best I could with a little pink food divider. In a foil holder I added some simmered pumpkin. I’d bought some frozen pumpkin and just tossed it into a small pot with a recipe I found online for simmered kabocha. It was quite easy since the pumpkin was already chopped into pieces. Very convenient! The pink soy sauce container is for the egg. Extreme close-up! The box I used is one I’d found at Marukai down here about a month ago. 99 cents and thankfully, made in Indonesia!


I have I think 4 of these boxes, I’m not sure. Yellow, pink, green, and blue maybe. Not positive about the blue. They come with a cute fork though! Not sure if I mentioned it before, but I bought adventuresinbentomaking.com in case I ever want the domain. Didn’t want someone to squat on it and it was cheap too. Hopefully now I can work on a page that will nicely showcase my bento box collection!

Read Full Post »

Today we were going to take the kids to the pool nearby here, but when Mr. Pikko went to check out how crowded it was, he found out that it was actually closed. Bummer! We made alternate plans to go to another pool and I ended up staying home with Buddy to finish making the food while Baby Girl and Daddy went swimming. We were going to eat chili and hotdogs so I wasn’t really intending to make so much food, but as usual with picnic bentos, I got carried away. We at these at my sis-in-law’s house and then the kids got to swim in a wading pool in addition to the big pool earlier. It was a nice, fun, sunny day!


It’s funny how food can take you back in time. I filled these up with shoyu tuna, which I haven’t eaten in a VERY long time, like maybe 12 years or something nuts like that. But anyway, even though it’s been around that long, as soon as I ate some I could remember myself sitting at our table back at home reading Archies while eating some plain ole shoyu tuna with rice. The recipe is very easy. You basically drain a can of tuna and then add two tablespoons of sugar and two tablespoons of soy sauce. (I used Lower Salt Aloha Shoyu) Mix it in a small pot and heat and you’re done. The first two balls I made leaked juices when I squeezed the upper mold down so I squeezed the tuna before putting it in for all the others and that solved my problem.

The nori faces kinda drove me nuts cause the sheets I had kept ripping when I punched it. Either that or the eyes and mouth wouldn’t completely cut. Plus I had to figure out a way to make 16 faces out of 3 punches.


I dug out my frozen spam musubis from the zoo bento before and reheated them. I thought they tasted fine but Mr. Pikko flipped out that I’d give people old musubis from “three weeks ago” when really it was only from last Sunday and I froze them immediately after making them. Next to that is some pan charred pipi kaula (pronounced peepee cow-lah) that my mom and grandma were so nice to give me while I was in Hilo. It’s basically smoked beef and tastes so awesome when fried or microwaved. They used to come in big slabs but then some genius at Frank Foods must have been wrestling with his pipi kaula and knife when the incredible idea of pre-sliced pipi kaula came to him. Or her. Whoever it was, you’re the awesome!

I weighed 128.9 this morning but am now 132.1, so tomorrow will be a light lunch with soup!

Read Full Post »

Today we were going to take the kids to the pool nearby here, but when Mr. Pikko went to check out how crowded it was, he found out that it was actually closed. Bummer! We made alternate plans to go to another pool and I ended up staying home with Buddy to finish making the food while Baby Girl and Daddy went swimming. We were going to eat chili and hotdogs so I wasn’t really intending to make so much food, but as usual with picnic bentos, I got carried away. We at these at my sis-in-law’s house and then the kids got to swim in a wading pool in addition to the big pool earlier. It was a nice, fun, sunny day!


It’s funny how food can take you back in time. I filled these up with shoyu tuna, which I haven’t eaten in a VERY long time, like maybe 12 years or something nuts like that. But anyway, even though it’s been around that long, as soon as I ate some I could remember myself sitting at our table back at home reading Archies while eating some plain ole shoyu tuna with rice. The recipe is very easy. You basically drain a can of tuna and then add two tablespoons of sugar and two tablespoons of soy sauce. (I used Lower Salt Aloha Shoyu) Mix it in a small pot and heat and you’re done. The first two balls I made leaked juices when I squeezed the upper mold down so I squeezed the tuna before putting it in for all the others and that solved my problem.

The nori faces kinda drove me nuts cause the sheets I had kept ripping when I punched it. Either that or the eyes and mouth wouldn’t completely cut. Plus I had to figure out a way to make 16 faces out of 3 punches.


I dug out my frozen spam musubis from the zoo bento before and reheated them. I thought they tasted fine but Mr. Pikko flipped out that I’d give people old musubis from “three weeks ago” when really it was only from last Sunday and I froze them immediately after making them. Next to that is some pan charred pipi kaula (pronounced peepee cow-lah) that my mom and grandma were so nice to give me while I was in Hilo. It’s basically smoked beef and tastes so awesome when fried or microwaved. They used to come in big slabs but then some genius at Frank Foods must have been wrestling with his pipi kaula and knife when the incredible idea of pre-sliced pipi kaula came to him. Or her. Whoever it was, you’re the awesome!

I weighed 128.9 this morning but am now 132.1, so tomorrow will be a light lunch with soup!

Read Full Post »