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Momi
Lokahi
402 Posts |
 Posted - 11/08/2008 : 3:04:10 PM
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GS, I could do without the lup chong (I never developed a taste for it) but da pipipi - yum. My dad has a special spot to get pipipi, but I don't think he's done it 30 years.
And Keaka, I've never developed a taste for kimchi either. For one thing, I can't handle spicy (and we never had chili pepah watah in the house when I was growing up), and for another thing, I'm not crazy about cabbage. Tsukemono, dat's another story.
My mom makes the most onolicious steamed mullet recipe. And fried papio. And kombu maki. She makes kau yuk for my dad's birthday ever year. When I lived with them, the smell of that cooking would drive me out of the house.
One day when she was feeling creative, mom stir fried kabocha (Japanese pumpkin), dried shrimp, oyster sauce, and onions. Wow, just thinking about it is making me hungry. |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/08/2008 : 3:24:57 PM
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One Japanese chemist discovered the fifth taste on our tastebuds -- umami, to go along with sweet, sour, salt and bitter. Umami is the savory, ono taste. It has been scientifically proven that our tongue has receptors for glutamates which are the primary compounds that are responsible for the umami flaor. It is highly present in soy products, cured cheeses, especially parmesan; in mushrooms, way more in dried mushrooms, they say. Perhaps that is why people have been adding MSG to food for long time -- makes more flavorful, indeed, according to studies.
This is not pretend. It is really true. They've even been talking about it on the food channel.
Momi - what is kau yuk? Anything else in kombu maki besides kombu and rice? I had some dried kombu which put in some udon soup I made with miso and I can remember what else. Was ono, too. |
Me ke aloha
Malama pono,
Wanda |
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Momi
Lokahi
402 Posts |
Posted - 11/08/2008 : 3:47:53 PM
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GS can explain kau yuk better than I can, since the smell always puts me off and I don't think I've ever eaten it (imagine look of shock and horror on GS's face). As far as I remember, it's steamed, fried fatty pork belly. There's something more to it, but I can't remember.
Kombu maki ("wrapped kelp") can be made vegetarian fashion without anything wrapped inside the kombu, but Mom puts a little bit of pork inside a piece of pre-soaked kombu, wraps the little parcel up with a piece of kampyo (edible gourd) and cooks the little wraps in a shoyu/sugar/something else sauce. I always ask her to make it when I go home.
Incidentally, kombu is one of those Japanese foods that sounds like another felicitous word (it sounds like "yorokobu," or "to celebrate or be happy") so it's always used during New Year's feasts. "Kazu no ko," or fish roe, sounds like number of children. "Mochi," the glutinous rice cakes, sound like the word "to have or possess." "Daidai," the little citrus fruits that look like tangerines, sound like "generation after generation." "Tai," or sea bream (a fish) is part of "medetai" or auspicious. And on and on and on. That concludes our cultural lesson for today. |
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noeau
Ha`aha`a
USA
1105 Posts |
Posted - 11/09/2008 : 09:36:59 AM
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E momi what smell would that be? Kau yuk is like twice cooked and the anise is kinda nice. Did your mom steam it? The good restaurants don't use red coloring too by the way. Wanda some restaurants list it as pot roast pork. There was a restaurant on maunakea St. caled Tai Sam Yuen that had had a belly pork steamed with hahm ha. whoo talk about broke mout. This one took no prisoners. And up the street was cafe Dalisay they made the bestest sarisari and dinadaraan. Put that on the rice ..ohh so nice.
I thought I would mention that I lived on Mauanakea St. as a kid. So all these restaurants were in walking distance. The list included Tin Tin, Red Seat Cafe, Smith Street Sai Min and Columbia Inn when it was at the top of Tin Can Alley. One nuddah good Filipino place was Three Sisters Cafe. None of these places exist anymore. Oh yeah I gotta mention Eddies Fountain I used to get ham and rice for 35 cents. Two scoops withthree slices fried on the grill. |
No'eau, eia au he mea pa'ani wale nō. |
Edited by - noeau on 11/09/2008 09:44:29 AM |
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Momi
Lokahi
402 Posts |
Posted - 11/09/2008 : 10:07:12 AM
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I can't remember what about the smell of the kau yuk I didn't like, but I don't like black licorice, so it may have been the anise-like smell.
I do know it takes a long time for Mom to make kau yuk, and I'm pretty sure she steams it first. Mom's traveling right now, so I can't call and ask her.
When we used to go get pipipis, we would also get kupe`es, the bigger shelled sea snails. They always creeped Mom out, so she didn't eat 'em, but Dad and I did.
What is sarisari and dinadaraan? |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/09/2008 : 1:40:27 PM
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I have made red cooked pork and also pork with star anise. I think maybe sometimes it is called twice cooked pork? Perhaps that is the licorice fragrance you remember. I am not keen on licorice, either. Long ago, I used to have to take paregoric for stomach cramps when I was pregnant in 1976. Paregoric tastes like black licorice, and even just the odor will make me gag. Bust fennel (finnochio or finnuch, as Paul's family says) is not as bad. It is what gives the trademark taste to Italian sausage. When I cannot use Italian sausage in my pasta sauce, I simply add some fennel seeds to the pot to give it the hint of the flavor of sausage and then use the super duper lean ground beef for meat sauce. Makes more ono.
The star anise makes the red pork taste plenty ono. I even one time made some kind of tea eggs, where I boiled eggs, then cracked the shells but left them on the eggs, then cooked them again in a pot with tea, shoyu and star anise. Makes ono appetizers, and very attractive. The eggs turn color where the shell was cracked. Looks almost like marbled, but tastes way better than plain boiled eggs.
Anyone with Japanese background who knows why ships/boats have the word "Maru" in their names? We see them at the Cleveland docks and they all have "Maru" in the name. |
Me ke aloha
Malama pono,
Wanda |
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Menpachi Man
Lokahi
274 Posts |
Posted - 11/09/2008 : 2:03:04 PM
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Momi: Heeya is da pilipin food dikshunary:
http://the.honoluluadvertiser.com/article/2006/May/10/il/FP605100313.html
An wot kine werd is "felicitous"? Wah, teenk u smaht? Tahk ten dollah werds dat I no can undastan?
I heard dinadaran, diningdaran, dinuguan, anikine. Dey no ste liss bindongo doe. Long time ago, we useta buy da whole pipi. Shoot em, skin em, gut em, cut em into butcha shop kine cuts. Sell da bindongo pilipine camp fo 5 bucks, until my ole man frien sho me how fo clean and eadum. Den pau, I keep da bindongo. My frien 95 now.
Da dry abalone, dey useta sell em on da same rack as da crack seed. Now gotta be millioaire fo buy da stuff. Jalike plenneh oddah stuff no?
Yea, jalike plenneh fish too, but neya mine. Plenneh guys still no like humuhumu eleele, kupipi, an nenue coz da buggahs steenk, pualu, an beeg green hinaleas coz too slimy,. I ged da secret fo make em good. So no maddah wot, I going ged feesh fo eat. Bud even doe I shayah da secret peepo no going eadum. Coz wen dey clean em, garrans plenneh no like eat em coz of da smell. I make sashimi from da humus, an po'ke wid nenue an pualu. Certain place get plenneh taape now. Some peepo like, some no like. But since I da menpachiman, I alwayz no how fo ged menpachi an aholehole. |
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thumbstruck
Ahonui
USA
2168 Posts |
Posted - 11/09/2008 : 2:19:38 PM
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| Eh, any you guys pickle fish? You know, like pickled herring or salmon? Great on hardtack or crackers or rye bread. I get cuzzins stay comin' ovah nex' weekend an' I get one jar pickled herring dat I'm going to add a bit of sugar to foa good taste. Main course--sauerkraut soup (wash da kraut 3 times, cook wit' onions, garlic,a couple t'ree spuds, carrot, celery, brats, a couple country ribs, an' kielbasa, all in chicken broth. Garnish wit' sour cream). |
Edited by - thumbstruck on 11/09/2008 2:21:13 PM |
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Retro
Ahonui
USA
2368 Posts |
Posted - 11/09/2008 : 3:18:52 PM
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quote:
Originally posted by wcerto
Anyone with Japanese background who knows why ships/boats have the word "Maru" in their names? We see them at the Cleveland docks and they all have "Maru" in the name.
Best I can figgah is that it means "the ship named..." Momi can't come up with one beddah ansah.
The Wikipedia folks say ---
The word maru (丸, meaning "circle") is often attached to Japanese ship names. There are several theories associated with this practice.
* (The most common): That ships were thought of as floating castles, and the word referred to the defensive "circles" or maru that protected the castle.
* That the suffix -maru is often applied to words representing something that is beloved, and sailors applied this suffix to their ships.
* That the term maru is used in divination and represents perfection or completeness, or the ship as a small world of its own.
* A legend of Hakudo Maru, a celestial being that came to earth and taught humans how to build ships. It is said that the name maru is attached to a ship to secure celestial protection for it as it travels.
* For the past few centuries, only non-warships bore the maru ending. It was intended to be used as a good hope naming convention that would allow the ship to leave port, travel the world, and return safely to home port--hence the complete circle arriving back to its origin unhurt.
Today commercial and private ships are still named with this convention.
The first ship known to follow this convention was the Nippon Maru, flagship of daimyo Toyotomi Hideyoshi's 16th century fleet. |
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Momi
Lokahi
402 Posts |
Posted - 11/09/2008 : 4:48:48 PM
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quote:
Originally posted by Menpachi Man
An wot kine werd is "felicitous"? Wah, teenk u smaht? Tahk ten dollah werds dat I no can undastan?
Eh, brah, no mek li'dat! Be glad I nevah use da word "homophonous" - I couldn't figgah out how fo' spell 'em.
Mahalo fo' da link to da Advertizah.
As foah da nenue, etc:
"Aloha ka manini me ka pôpolo
He i`a noho ia i ka laupapa
(Hail to the manini and pôpolo
Fish that live in the reef)
Kala ka nenue `o ka nahawele
Moani ke `alake honi aku
(Kala and nenue mixed with nahawale seaweed
The scent is inviting)
Âhole ia`a piko lihliha
Poi `uala kâohi pu`u
(The belly of the ahole fish is rich and fat
With sweet potato poi it slides down the throat)
Ha`ina `ia mai ana ka puana
Aloha ka manini me ka pôpolo
(Tell the refrain
Hail to the manini and pôpolo)"
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Momi
Lokahi
402 Posts |
Posted - 11/09/2008 : 7:50:15 PM
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quote:
Originally posted by guavasunrise
Nobody get recipe fo mongoose?
Retro sez fo' tell yu on'y peeps in da Boonies eat dat kine.
quote:
Originally posted by Glennpachi
Oni 25 dollah seence u neva pos' da cohds?
F F7 Bb Bbm F D7 G7 C7 F [vamp], but not necessarily in dat order.
So, brah, you goin' bring back opihi fo me o wat? Oh wait, wat da payment fo' Kepanee? Beah and poke? (No gimme camera supply an electronic equipment, k. Remembah, I not Mistah Kazu Tanaka.)
I wen learn dat song from Uncle Danny. I herd da Iz version of dat song ("Aloha Ka Manini") wuz in dat movie "Forgetting Sarah Marshall." Da melody real simpo. Cohds mo hahd dan da melody. |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/09/2008 : 10:25:08 PM
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Probably could use ground hog recipes for mongoose. If you were really, really, really hungry.
Trailer Park Groundhog
Take gun (.22 cal is good). Load with bullets and accurately fire at head [Ed. Note: We're assuming the groundhog's head, not your own].
Skin groundhog and gut him. Clean out carcass with waterhose.
Cut critter into quarters.
Make up a big batch of your favorite marinade (make sure it has oil and vinegar to help tenderize the groundhog).
Throw marinade and critter pieces into plastic trash bag and marinade around 2 to 3 days in the refrigerator.
Take out marinated critter pieces and throw on the grill on low heat. Cook until rare to medium rare. Do not overcook, critter will dry out.
And no one likes their critter dry.
Country-Style Groundhog
1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 tsp. sugar
Clean and skin as soon as possible. Remove all sent glands. Cut off head, feet and tail. Cure in cool place by suspending from hook approximately 4 days.
When ready to cook, lard according to recipe.
Dress groundhog as you would a rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor.
Combine flour, salt and pepper; rub into groundhog pieces. Brown grounhog in hot oil in skillet; sprinkle with sugar. Reduce heat and add 1/2 cup water. Cover and simmer for about 30 minutes or until tender. Remove cover and cook for 10 minutes longer.
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Me ke aloha
Malama pono,
Wanda |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 11/10/2008 : 04:35:09 AM
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You guys want to learn kahiko skills from olden days, check out this web site: http://www.primitiveways.com
It can teach how to build and imu; what to substitute when nomo access to Hawaiian stuff; how to make fish nets; how to make ti leaf cape; how to make cordage and what plants to use; how to catch fish using fish toxins that temporarily make fish float to top of water so you can just pick em up; how to tan shark skin. Just all kind of stuff. And if you live in the area in Kaleponi, get plenty classes can go to on site and various parks.
Eh, Chris. You probably know this stuff already. Does what they say ring true? |
Me ke aloha
Malama pono,
Wanda |
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Retro
Ahonui
USA
2368 Posts |
Posted - 11/10/2008 : 07:34:32 AM
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quote:
Originally posted by Momi
Be glad I nevah use da word "homophonous" - I couldn't figgah out how fo' spell 'em.
Cannot spell 'em - but know planny words dat SOUND like 'em. (Grammar geek joke.)
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Momi
Lokahi
402 Posts |
Posted - 11/10/2008 : 09:00:45 AM
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| Eh, brah, dis one fambly website - keep it clean. |
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Is Posting In "Broken English" a turn off?
