Yum Yum Cha, Let's Eat Dim Sum in Hawaii

Yum Yum Cha, Let's Eat Dim Sum in Hawaii

Author: Muriel Miura

Publisher: Mutual Publishing

Published: 2021-11-19

Total Pages: 224

ISBN-13: 9781949307290

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Going for dim sum, known as yum cha in Cantonese, is a favorite culinary outing in Hawai'i when all tastes can be satisfied among dozens of small plates that are shared and enjoyed with family and friends. It's the perfect way to sample beautifully presented bites of food that are steamed, pan-fried, deep-fried, rolled, and wrapped. Yum Yum Cha: Let's Eat Dim Sum in Hawai'i has over 100 recipes that duplicate what you can order in restaurants serving dim sum or shops and bakeries specializing in dim sum in the Islands. Included are delicious favorites such as pork hash bites (siu mai), shrimp in translucent wheat starch wrap (har gao), steamed then pan-fried turnip cake (lo bak go) and tender steamed pork spareribs in fermented black bean sauce (dow see pai gwat). There are also recipes for both steamed and baked barbecued pork buns (char siu bao) including their substitute fillings. Other succulent Top 10 Hawai'i Favorites dishes are bean curd wraps (sin chet guen) and chicken feet. And of course there is the most popular dim sum dessert, the small custard tart (dan tat). What you may have thought was complicated cooking or preparation is clearly explained so you can prepare the Islands' favorite dim sum dishes for family and friends.


A Chinese Kitchen

A Chinese Kitchen

Author: Lynette Lo Tom

Publisher: Mutual Publishing

Published: 2015-09-01

Total Pages:

ISBN-13: 9781939487520

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A Chinese Kitchen is the fourth in a series from Mutual Publishing and the Honolulu Star-Advertiser exploring Hawaii's many ethnic cuisines. The aim of this series is to showcase writers who grew up in Hawaii and learned the dishes of their heritage, local-style. Theirs are no-nonsense, homestyle recipes meant to be referred to again and again when you are cooking for your own family. Our latest author, Lynette Lo Tom, is perfect for this series, sharing her lifelong devotion to Chinese cooking in stories, recipes, and historic accounts. Her book will make you yearn for a platter of kau yuk.


An Okinawan Kitchen

An Okinawan Kitchen

Author: Grant Sato

Publisher:

Published: 2014

Total Pages: 0

ISBN-13: 9781939487377

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This book of traditional Okinawan recipes is for those who seek to finally master classic rafute (braised pork) and goya champuru (bitter melon stir-fry). It is for the adventurous cook willing to discover new takes on Okinawan flavors, such as char-broiled tuna with a bright sesame dressing. And for those who would just like a steaming bowl of Okinawan soba. Whatever your motivation, for dessert it s andagi an Okinawan doughnut so solid and tasty it will anchor any meal. Now you can call it a day, Uchinanchu-style.


Sojourners and Settlers

Sojourners and Settlers

Author: Clarence E. Glick

Publisher: University of Hawaii Press

Published: 2017-04-30

Total Pages: 422

ISBN-13: 0824882407

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Among the many groups of Chinese who migrated from their ancestral homeland in the nineteenth century, none found a more favorable situation that those who came to Hawaii. Coming from South China, largely as laborers for sugar plantations and Chinese rice plantations but also as independent merchants and craftsmen, they arrived at a time when the tiny Polynesian kingdom was being drawn into an international economic, political, and cultural world. Sojourners and Settlers traces the waves of Chinese immigration, the plantation experience, and movement into urban occupations. Important for the migrants were their close ties with indigenous Hawaiians, hundreds establishing families with Hawaiian wives. Other migrants brought Chinese wives to the islands. Though many early Chinese families lived in the section of Honolulu called "Chinatown," this was never an exclusively Chinese place of residence, and under Hawaii's relatively open pattern of ethnic relations Chinese families rapidly became dispersed throughout Honolulu. Chinatown was, however, a nucleus for Chinese business, cultural, and organizational activities. More than two hundred organizations were formed by the migrants to provide mutual aid, to respond to discrimination under the monarchy and later under American laws, and to establish their status among other Chinese and Hawaii's multiethnic community. Professor Glick skillfully describes the organizational network in all its subtlety. He also examines the social apparatus of migrant existence: families, celebrations, newspapers, schools--in short, the way of life. Using a sociological framework, the author provides a fascinating account of the migrant settlers' transformation from villagers bound by ancestral clan and tradition into participants in a mobile, largely Westernized social order.


Noni

Noni

Author: Scot C. Nelson

Publisher: PAR

Published: 2006

Total Pages: 114

ISBN-13: 0970254466

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Sun Yat-Sen in Hawaii

Sun Yat-Sen in Hawaii

Author: Yansheng Ma Lum

Publisher: University of Hawaii Press

Published: 1999-01-01

Total Pages: 148

ISBN-13: 9780824821791

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During numerous visits to Hawaii, Sun Yat-sen formed the revolutionary society responsible for the first armed resistance against the Manchu regime and raised funds to support future uprisings in China. Here is the most comprehensive account in English of Sun's life and his revolutionary activities and supporters in Hawaii.


The Official High Times Cannabis Cookbook

The Official High Times Cannabis Cookbook

Author: Elise McDonough

Publisher: Chronicle Books

Published: 2012-03-21

Total Pages: 161

ISBN-13: 1452101337

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Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.


Hawaii Cooks

Hawaii Cooks

Author: Roy Yamaguchi

Publisher:

Published: 2003

Total Pages: 165

ISBN-13: 9781580084543

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For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with B?©arnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes. Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest.


Mexican Everyday

Mexican Everyday

Author: Rick Bayless

Publisher: W. W. Norton & Company

Published: 2005-10-04

Total Pages: 314

ISBN-13: 039306154X

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Written with the time sensitivities of modern life in mind, "Mexican Everyday" is a collection of 90 full-flavored recipes, most of which take less than 30 minutes to make. All dishes have the fresh, clean taste of simple, authentic preparations and all are nutritionally balanced. Color throughout.


The Dim Sum Dumpling Book

The Dim Sum Dumpling Book

Author: Eileen Yin-Fei Lo

Publisher: Hungry Minds Incorporated

Published: 1995

Total Pages: 199

ISBN-13: 9780020902959

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Offers a selection of recipes for dim sum, including traditional Chinese tea house favorites and vegetarian dumplings, and provides recipes for an assortment of doughs, flavored oils, and dipping sauces