BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
I'm on a *huge* Hawaiian food kick at the moment.
Not so much REAL Hawaiian, like lomi salmon and pork lau lau, as I don't have the foggiest idea how to make any of that stuff.
I'm talking about "plate lunch" style Hawaiian, the stuff of lunchwagons, Okazuya, and mixed-plate shops. It tends to have a lot of Korean and Japanese dishes mixed in. This is the kind of stuff I've been taking for lunch at work recently.
For instance, on a Sunday afternoon or evening, for a given week, I might make the following: (not necessarily all of these, but a couple)
-A few kalbi shortribs
-Pan fried spam (marinated in Shoyu, ALWAYS "Aloha Shoyu")
-Teri Chicken or beef (flame grill alongside kalbi)
-Misoyaki fish (need to make this a couple days in advance)
Then I'll make a huge batch of rice and stick it in the fridge, and sometimes I'll also make some mac salad.
Lunch ends up consisting of a couple items from the above list in a container with some rice, then two other separate containers for my mac and my kimchi (kimchi is NECESSARY for me to live). I also keep seaweed furikake at work.
I throw the meat in the toaster oven to warm up, nuke the rice, voila. Depending on which items I make, this can be a SERIOUSLY cheap way to bring a delicious lunch in to work.
And no, I've never even been to Hawaii, but I'm dying to go. Unlike most people, I'm not going for the volcanoes or the surfing......I'm pretty much interested in stuffing myself with Ahi and Tako Poke for 7-8 straight days, LOL.
I'd love to find a way to bring in Loco Moco, but it doesn't really heat up all that well. I think I make a mean-*** Loco Moco though, especially when I do it with curry.
Not so much REAL Hawaiian, like lomi salmon and pork lau lau, as I don't have the foggiest idea how to make any of that stuff.
I'm talking about "plate lunch" style Hawaiian, the stuff of lunchwagons, Okazuya, and mixed-plate shops. It tends to have a lot of Korean and Japanese dishes mixed in. This is the kind of stuff I've been taking for lunch at work recently.
For instance, on a Sunday afternoon or evening, for a given week, I might make the following: (not necessarily all of these, but a couple)
-A few kalbi shortribs
-Pan fried spam (marinated in Shoyu, ALWAYS "Aloha Shoyu")
-Teri Chicken or beef (flame grill alongside kalbi)
-Misoyaki fish (need to make this a couple days in advance)
Then I'll make a huge batch of rice and stick it in the fridge, and sometimes I'll also make some mac salad.
Lunch ends up consisting of a couple items from the above list in a container with some rice, then two other separate containers for my mac and my kimchi (kimchi is NECESSARY for me to live). I also keep seaweed furikake at work.
I throw the meat in the toaster oven to warm up, nuke the rice, voila. Depending on which items I make, this can be a SERIOUSLY cheap way to bring a delicious lunch in to work.
And no, I've never even been to Hawaii, but I'm dying to go. Unlike most people, I'm not going for the volcanoes or the surfing......I'm pretty much interested in stuffing myself with Ahi and Tako Poke for 7-8 straight days, LOL.
I'd love to find a way to bring in Loco Moco, but it doesn't really heat up all that well. I think I make a mean-*** Loco Moco though, especially when I do it with curry.