Hello,
I just joined the community so I wanted to say hello to everyone! I've owned my 2000 4runner for almost 10 years now, and just purchased a 2003 Avalon. Boy, what a different ride! I hope I can get used to this "soft" ride! hehe!
Anyways, I've been reading the Avalon forums, but not much seems to be happening in the 2nd Gen sub forum. I posted there, so hopefully there are some 2gen owners who can help with my request.
Thanks for the welcome! I'm trying to learn and read about the Avalon but there doesn't seem to be much information out there for this generation. Not sure if that's good or bad though! I guess we'll see!
Yup, definitely a local boy, but unfortunately, I'm don't live in Hawaii at the moment. I've been living in California for going on 28 years now. BUT... when I retire, I plan to go back home to Oahu. I miss the kai!
Kailua or Kaimuki ?
When's the last time you were in the islands?
I went home Christmas of '07 and could not believe the growth and crowdedness.
Hawaii just isn't what it used to be...at when I was growing up.
LOL! Eh brah... you been away to long! Kai = ocean!
The ocean here in California is dark and grey... you can't see the bottom, even at the cleanest beaches along the south city coast... nothing like the kai in Hawaii. Its hard to believe it's the same Pacific ocean! So far, I haven't touched the water here! I do go fishing though, but normally by the time we start fishing, we're in Mexican waters. (Overnight boats for tuna! Yah!!!)
The last time I visited was in 2001. Phew! Long time man! My mom lives in Kakaako, and my brother in Hawaii Kai, so I stay with them when I go back. Yah, Oahu is really crowded... even back in 2001 it was bad. Must be worse now! My mom says there are a lot of Bikini island immigrants due to the US changing something in the laws because of the bomb testing long ago. She also said they seem to be a gentle people, so that's good.
I plan to go back next year for a visit. I might even retire next year if my company decides to mess with our retirement. I won't move there permanently for a few more years though, as my daughter still needs me here in California.
Oh, I tought you were just using a slang for one of those areas.And I thought makai = beach .,(like your user name)..My bad.
I used to live in Kakaako when I worked at Orson's restaraunt in the Ward Warehose across from the harbor.
Yeah, I been living on the mainland since '83...and at 53 yrs. old, my memory isn't what it used to be...
I do miss the beach-especially the northshore, my family- Mom, 1 Bro, 2 sisters and the food!
I would kill for some manapua and steamed rice cake.
I would kill for some manapua and steamed rice cake.
I actually found a place where the steamed rice cake tastes like in Hawaii. Unfortunately, I have yet to find some good manapua. Everything in California is the typical "gelly type" pork and not the shredded pork like you can get at Libby's. Here are a few blogs I visit every once in a while. Check out this writeup on Libby's (hooo... look so ono!) and this one on miso butterfish (I actually made this, but cut down on the sugar). Warning, Your eyes going boing out and your mouth going water! Gotta say, going make you more homesick, brah! Great blogs to read though cause get some recipes you can easily make.
OH wow! Thanks for making me home sick! ALL that looks so good..
You wouldn't happen to have or know where I can get a good recipe for steamed rice cake?
Unfortunately, no, I don't know of such a recipe. I did research it some time ago and did find some sites with recipes, but never attempted it. Doesn't seem to be that difficult, but getting the texture right, besides the taste, is important. One of these days I have to go looking again!
Unfortunately, no, I don't know of such a recipe. I did research it some time ago and did find some sites with recipes, but never attempted it. Doesn't seem to be that difficult, but getting the texture right, besides the taste, is important. One of these days I have to go looking again!
Thats exactly right. I've been a Chef for 31 yrs and have come across a couple of recipes. I tried them, the flavor was there, but the spongey texture was not. And many ingredients that are used in the stuff we like are not readily available here in Arkansas.
My sister that lives here makes awsome porkhash and halfmoons, lumpia and Kal Bi...
Sheesh... 57 years young and I never knew the real name of sweet rice cakes!
Here's something I just found. Don't know if you ever tried it, but sounds good! The recipe even describes the pukas! I've read that the rice needs to ferment so I guess the 2 days in water is going to do it (???)
1 Cup Long grain rice
1 1/2 Cup Sugar
1 1/2 Cup Water
1 Cake compressed yeast
Instructions
PREPARATION: Soak rice in water (have sufficient water to cover 1 inch
above level of rice) for 2 days. Drain well. Mix compressed yeast with 1/2
cup lukewarm water. Add 1/4 cup sugar. Cover and set in warm place while
you do the next step. Put 1/2 of the soaked rice and 1/2 cup water into
blender and blend at high speed until rice is liquefied and mixture is
smooth (about 3 to 4 minutes). Set aside in mixing bowl. Blend remaining
rice and water by 1/2 cup quantities, setting aside each portion into the
same mixing bowl. Now pour the entire mixture back into blender and add 1
1/4 cups sugar. Blend at high speed for 2 more minutes. Add yeast mixture
and blend at low speed for 30 seconds. Pour into mixing bowl, cover and
leave in a warm place until mixture is bubbly and almost double in bulk
(about 1 1/2 to 2 hours).
STEAMING: Start water in steamer boiling. Lightly stir batter again to mix
evenly. Pour batter into round or square cake pan to about 1/2 inch high.
Steam for 12-15 minutes. Cool completely. Lightly rub a little oil on top
to give it a glossy appearance. Cut into diamond shapes. Pudding is eaten
when it is at room temperature.
DO-AHEAD NOTES: Bok Tong Go is a perfect dessert recipe, since it must cool completely before serving. The pudding cake will keep for 2-3 days at room temperature.
COMMENTS: The rice needs to be soaked for 2 days so it will be easily
liquefied. The fermenting process is extremely important, so don't hurry
it. The textural appearance in the cross section of the Pudding, cake
should be one full of holes (air pockets) throughout. Ms. Yee has tried
using rice flour, but it has a much coarser texture and a most unpleasant
odor. The recipe itself appears deceptively simple. The secret is in the
proper proportion of ingredients and technique in combining them.
Source: "Dim Sum" by Rhoda Fong Yee.
Since you're a cook, you should be able to handle this with your eyes closed! LOL! Let me know if you try it and how it turns out. Hehe... I gotta go hunting for Bok Tong Go recipes now!
Oh yah, I read this in the Starbulletin long ago... I forgot about it.
Thats sounds like it's the real deal...
I'll soak some rice this weekend and I'll try it on my day off next monday and let you know.That is so awsome!
Mahalo !
Thats sounds like it's the real deal...
I'll soak some rice this weekend and I'll try it on my day off next monday and let you know.That is so awsome!
Mahalo !
You're welcome! Yah, please let me know how it goes and then I'll try it too... as soon as I buy a proper steamer. By the way, I meant to type "chef" instead of "cook". Must be the pigeon in me!
By the way... do you know what this is? 1 Cake compressed yeast. How much, in terms of measurement, equals 1 Cake? Is that a block of compressed yeast?
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