Food Network

I'm featured on the show Diner, Drive In's and Dives! Ok, mebbe not featured but making comments on the show for Hank's Haute Dogs. The show featured different eating spots in Hawaii. The original aired on April 5, 2010.

Check the segment out on youtube. http://www.youtube.com/watch?v=e0wAyiZ3-jk

Notice my crazy laugh after every comment :)

Legend's Seafood Restaurant

Legend Seafood Restaurant

100 N Beretania St
Honolulu, HI 96817

(808) 532-1868

Stimulation and satisfaction. That's what I expect when I visit an establishment like Legend Seafood Restaurant. I've tried both the Waikiki and Chinatown locations many times. They've even flattered me with gifts of cookbook compilations not knowing someday I would write a review of them. Generally, I go for dim sum which is my favorite type of Chinese meal. Look forward to having all your senses stimulated, even assaulted by the noises, people, tastes, textures and smells of a good dim sum restaurant. It's worth it.

I look for an authentic dim sum experience, both in service and in taste, and the Chinatown Legend's delivers every time. Dim sum has to encompass the noise and bustle of a hundred people milling about angling to get some delicious plate onto their table. Attentive service is the hallmark of a true high class restaurant and, in Legend's case, they hit the mark frequently. Don't forget that Chinese service also has a reputation for a reason. Do not fret, sit back and enjoy yourself until your desires are fulfilled. Dim Sum means "heart's desire" and it is the tapas and the small bites of the Chinese world. Dishes hold mere morsels of 2-3 bites each and you are expected to bring friends and family to revel in life together while you dip your chopsticks into the dish of the moment. It could be a Chiu Chow Funn Gau which is a peasant's dumpling filled with peanuts and pork or it could a Goon Tong Gau which is an emperor's delight of soup cleverly encased in a dumpling filled with Gong Yuew Chue - dried scallops and, sometimes, even shark's fin. Ahhh... the days when Goon Tong Gau actually came in a steamer basket with no bowl to catch drips. Those were made by dim sum masters. Nowadays, Goon Tong Gau is served in a lidded bowl of clear Shantong - supreme broth. Tastes' absolutely delicious but lacks the ooooh and aaaaah when you see the broth filled dumpling being lifted through the air and deposited with care into your waiting bowl. Everyone at the table holds their breath in anticipation of a failed dumpling wrapper and the splash of broth accompanying it.

Snap, snap - get my head out of dim sum heaven.... Legend's can deliver some amazing dishes with flavors that are blended to excite your palate. We enjoyed a roundup of dishes today -

Pei Dan Sou Yuk Jook (preserved egg and lean pork congee), Ha Cheung Funn or Look Funn (shrimp rice roll), Gook Cha Sui Bao (baked bbq pork manapua), Ha Gow (shrimp dumpling), Siu Mai (pork hash), Hoi Seen Jaat (seafood bean curd wrap), Cha Sui Sew (bbq pork pastry), Fuong Jeow (braised chickens feet), Gai See Chow Fan (chicken fried rice), Ho Yow Gai Lan (oyster sauce chinese broccoli), Noh Mai Gai (sticky rice wrap), Jin Dui (deep-fried mochi balls), Dan Taat (egg custard tart). We indulged in a palate-friendly menu as we had several newcomers to dim sum joining us today. They were enthralled, but a couple of friends chose to enjoy the chicken fried rice to its fullest. I have to admit that dish was made to perfection - I only had one bite to join in with the newbies and was impressed with its fine savory notes and smooth texture. Friends commented that you could taste a smokiness in it that brought to mind the huge old wok the rice was cooked in and of the high temperature these dishes are being fired on.

Some dim sum dishes to note were the jook, the chicken's feet and the manapua. The jook, also known as congee, was smooth which indicates a long simmering to break up the rice grains and to release the starch which produces a fine texture. There were flavorful bits of preserved duck egg and pork throughout the bowl. The garnishes of crispy fried crouton strips and slivered green onion brought harmony to the smooth and jelly textures of the jook and egg. The chicken's feet had been braised in a spiced broth with tastes of star anise and garlic. It's difficult to get this dish just right as there are many steps including deep-frying, braising and steaming. There's no way around the idea of eating a bony chicken's foot and so you must make it shine by adding layers of flavor and texture. The feet should separate easily from the bone and melt into your mouth with an explosion of softness and flavor which Legend's dish achieved with praises. The manapua was fresh from the oven, filled with tasty high quality bits of bbq pork, and gently bathed in sweet glucose. This brings salty and sweet flavors into your senses with each warm bite.

I've come to eat at Legends' for family visits, celebrations, sole visits, and cravings for dim sum. It's a great place to treat loved ones and to show off Chinese cuisine at its finest. I've come to love some of their specialties like Chiu Chow Fried Rice Noodle which is a light wok-fried dish of vermicelli rice noodles stir fried with juliennes of pork, bean sprouts, salty sour chinese pickled mustard greens. Legend's makes it with a lightness that is missing in other attempts at the same dish. The banquet feasts I've enjoyed here have turned out supremely delicious. My Uncles's big birthday bash brought out all the aunties, uncles, and cousins and we toasted Uncles' long life and continued health repeatedly. Legend's has brought me moved to tears as it most resembles the restaurants that I spent ferrying my Popo to for Friday dim sum before she passed away. Legend's tastes and sensations evoke the restaurants in Vancouver, BC where many top Hong Kong chefs have immigrated to. The flavors do transport you to Hong Kong dim sum but it sure is nice to have a host or a waitress bring you to a table set for your party as opposed to having to hover over tables waiting for the patrons to finish so you can be the first to jump into their still warm seats.

Come to Legend's if you can and try some great dim sum dishes. Bring an experienced friend if you can - they'll happily steer you towards their favorites. Or give me a ring.

Wahoo's

Wahoo's Fish Taco

Ward Centre

I wouldn't have considered Wahoo's Fish Taco for lunch if I didn't have a fistful of coupons for free tacos. How can you resist a free lunch? Our family wasn't too impressed with our first and only visit to Wahoo's about a year ago. I thought the food was overpriced and didn't deliver in terms of flavor. However, free is a blessing in these days... so off we went. Surprise, surprise! We were rewarded with tacos, quesadillas, and burritos filled with fresh ingredients, well seasoned and satisfying.

We ordered 3 tacos ($3.75 each)- a flame broiled fish, a flame broiled chicken and a blackened mushroom taco. There are several more options like blackened fish, carne asada, carnitas, shrimp, and veggie. The tacos came with a generous topping of cheese, dark green lettuce or cabbage and a lightly tingly fresh salsa. Two soft corn tortillas made up the base of the tacos. They were hardy enough that they resisted soggification even after sitting under the fish and toppings for most of the meal. The fish taco was a flaky, seasoned fillet that engaged my 4 year old and she refused to share more than a bite with Mom. My 3 year old ate a couple of bites of the chicken taco but was much more interested in the cheese quesadilla which was a bargain at $5.50. The quesadilla had a crisp, flaky tortilla stuffed with just the right amount of cheese. Even better were the sides that came with the quesadilla - chunky guacamole, fresh spicy salsa and sour cream. My girl ate triangle after triangle of quesadilla after dipping it into the guac and sour cream. The guacamole and salsa looked homemade with chunks of onion and irregularly sliced tomatoes. Both had a good bite to them which added to the flavor of the food. The blackened mushroom taco was an interesting vegetarian version. I've never tried mushrooms as the filling of a taco. I wouldn't try to fill up on only one mushroom taco as it was light and tasty. There was also a tofu option and a rice and veggie option for the vegetarians in your group.

I was impressed enough to return the next day to use the rest of my taco coupons. This time, we ordered a carnitas (pulled pork) taco, another flame broiled fish taco, and a carne asada wet burrito. The carnitas was cold unfortunately but it was filled with lots of pulled pork, cheese, lettuce and salsa. It came with a tangy green sauce and a cuplet of fresh salsa. The fish taco didn't disappoint and Wahoo's was happy to substitute the cabbage for more kid friendly green lettuce. I was worried when I tasted the wet sauce of the burrito that it would be too spicy for my kids but they loved it and they clamoured for each bite offered to them. Their long disappointed faces were heart breaking when the burrito was eaten up. The carne asada burrito was a large flour tortilla filled with chunks of steak mixed with lettuce, rolled, and topped with cheese and a spicy wet tomato based sauce. The beef was a little chewy but manageable as it was cut into smallish pieces. Of course, when the beef is chewy it better have good flavor which this one did. Remember, my kids? They're as picky as the short set get.

The servers were friendly and accommodating. They checked on us regularly to make sure we had everything we needed. They came by and chased birds away when we sat at the lanai and cleaned up promptly to keep them away. The lunch crowd was bustling but the food came out timely. Perhaps they should have taken a few more moments to heat up the carnitas in the carnitas taco. I felt taken care of at Wahoo's. The decor was bright and tropical party place like. My kids counted all the pinatas in the place - I believe there are 5.

Overall, what really struck a chord with my family was the pictures of surfer girls. My older daughter was enamoured by them and asked about them repeatedly. I told her she could surf if she wanted to but she'd better learn to swim first. They watched the obligatory surfer video with big eyes, impressed with each surfer that carved a wave and laughed maniacally when a surfer bailed into the wave. Any place that encourages my kids to stretch their wings and imaginations are thumbs up with me. Maybe my kids' will be on a surfer video someday. A restaurant that produces food that gets my kids to chow down two days in a row wins kudos too. I'm a Wahoo's convert and I'll be stopping in someday to enjoy their happy hour specials - pitchers for $6 and chips/salsa, fries or onion rings for $2. I was eyeing their polynesian shrimp last time, so I'll try that next. Also, I'll convince someone in the group (my hubby) to try their Banzai burrito which seemed to be a signature dish. The food at Wahoo's was high quality and fresh which is what you are paying for. If you want a $1 taco, go to instead.

Hank's Haute Dog Take 2

Food Network, here we come! That sister of mine and I are going to be stars. Ok, ok, ok... maybe only her. Perhaps only a shot of her stuffing a "haute" dog into her face.

Rewind. CC came to visit back in October. I know... there's been a lot going on in our lives! Nunu started ballet and tap classes. Did you know it's hard to find ballet and tap shoes to fit a tiny 3 year old foot? We looked everywhere and ended up special ordering some only to have the teacher offer us a pair at the first class. Boo is going strong in her Kung Fu classes and outruns some of the boys in her class. Don't underestimate her "one finger block!"

Anyways, CC came to visit and arrived late one Friday night. My folks had planned a big dim sum reunion with all the cousins, aunties and uncles on Saturday. Well... do you think CC wanted to go straight home and to bed? Nope. Of course not. Stopped at Wailana's for saimin and... onion rings?!?! Then home to a late night chat and a showing of all the goodies and presents from Vancouver.

Next day, we have a wonderful reunion while jacked on caffeine. Off to rest and relax in the sun? Nooooooo.... I'd planned a "get to know my sister and new moon music circle" party for that evening. Oh, yeah... and some cousins wanted to stop in to see our new house. So we head home like good relatives and hosts. Except I remember that this is the only Saturday CC will be in Honolulu. Uh huh. Lots of things go on Saturday. Like Foie Gras Haute Dog day at Hank's Haute Dogs.

Conversation goes like this:

Me: "Ok, Mom and Dad are waiting with cousins at our house. Let's hurry. Oh wait! It's Saturday! It's the only day you'll be able to try the Foie Gras Dog at Hank's!"

CC: "What?!?!? Quick... where's Hanks?"

[sound of tires screeching]

CC: "I'll just run in and grab a dog. I know I'm stuffed from dim sum but when will I get to try a Foie Gras Dog?" (refer to "fg alert" post http://thepleasantpeasants.blogspot.com/2009/05/fg-alert.html to learn about CC's undying devotion to tortured ducks and their fatty livers)

So we blissfully think we are going to stop for 5 minutes to pick up a Foie Gras Dog. But there is a sign at the door saying all that enters may be videotaped for Food Network show, Guy Fieri's "Diners, Drive-Ins, and Dives." We enter and CC is asked to tape a spot for the show. At first, she refuses, being a good daughter and thinking of her waiting parents. But the allure of being on TV wins her over. Not only that, but her enthusiasm spills over and affects me!

Next thing we know, I've got an Alligator Andouille dog and CC's got a Duck and Foie Gras Sausage and we're waiting our turn to chew in front of a camera and crew. The crew told CC that there was a 99% chance she'll be on the show as her story was unique and interesting. I wanted to point at myself and say "Hey! I'm the sister that suggested the whole thing!" But I got camera shy and couldn't think of interesting things to say cept the hot dog tasted great. Actually, it was kinda chewy.... I can't even remember what the duck and foie gras sausage tasted like. The kids loved the duck fat fries though.

An hour later, we're headed home again. Flushed and excited. I spoke to Hank at last month's First Friday at the State Art Museum lawn. Hank's should be featured on the show in Feb or March. Let us know if you see it coming up... cuz I don't have a TV. Thanks!

Buy Soda Pop No More

The US FDA identified a foreign substance in a can of Diet Pepsi as either "frog or toad."

http://edition.cnn.com/2009/US/09/02/frog.pepsi.can/

Nasty! But there is a saving grace!

I HAVE MADE MY OWN GINGER ALE THAT I LOOOOOOOVE.

I've made ginger beer (ale? fizzy gingery drink?) before. But it had sorely failed my love of fizz. As Lori coined "it's all about the burn." I love the tssssssss when you first twist off the cap. The little spray of nose wrinkling droplets. That first sip that slips down your throat and packs it with a whallop that has you sit up and smile.

I confess I buy soda pop. Soda for you ahmricans. Pop fer u Canucks. If it's fizzy I'll likely love it. Cept for those nasty ass cans of energy drinks that taste like life savers meets the koolaid man in a fizz inducing state. Blechhhh. I'll even love fizz that falls below fizz whalloping standards. I have drunk juice (particularly grape juice) that's been left on the counter a little too long in this hot Hawaiian weather. It's a little fizzy and hasn't started smelling like someone left the lid off the compost bucket again. It's ok but not worth reproducing.

But the tsssss, the spray, the whallop.... that is what I aim for and I HAVE ACHIEVED IT! All it took was ginger, sugar, yeast (honey too but it wasn't necessary). Mix in a screw cap bottle - I used an old glass fizzy water bottle. Leave it in a cool dark place for 4-6 days - I only could be patient for 4 1/2 days. Refrigerate (even if you ain't gonna drink it cuz otherwise you will be cleaning your cool dark place of sticky mess and glass shards). Drink when ice cold. Sit back and smile. Measurements will be forthcoming as I do this over and over and over again!!!!!

Next fizzing experiment will be a non-yeast fermentation based on lactobacillus from the skin of roots. Yep, root beer (which ginger is since it is technically a root). Mebbe I'll even get around to taking a picture. Metta has requested an orange juice soda....

Clams and Noodles

A simple name for a deelish dish. Was adapted from a recipe that called for a stick and a half of butter! Well... it was called clams linguine with lemon butter sauce.

I used 2 tbsp olive oil, 2 tbsp butter, and 4 ice cubes of chicken stock instead. First started by sauteeing onions with olive oil til transparent and fragrant. Then I added the butter, stock and 5 -6 cloves of minced garlic. Let that simmer a bit until the girls finished dicing 1 cup of button mushrooms. Then I added the mushrooms and 1/2 cup of diced mixed heirloom cherry tomatoes. Let that simmer up a bit then added 2 1/2 lbs of cockles. Put a lid on and let it cook for about 5 minutes. I stirred the cockles eery couple of minutes and made sure they all opened up.

At this point, I tasted the broth and it was already heavenly. Then I added the juice of 1/2 lemon, 2 spoonfuls of capers, and a handful of fresh sweet basil chiffonade.

The clams and sauce were spooned over freshly cooked organic whole wheat spaghetti noodles. So ono! The girls liked a little freshly grated pecorino with theirs. Booboo liked the clams wheras Nunu refused to try them at all. They did eat their steamed kale side though.

Loved this dish and it was so easy to make. YumYum.

Posting

Wow...it's been 3 months since I last posted?!?!? Where did the time go. There have been plenty of great meals. Terrible at taking pictures and even worse at posting I guess. We had a 4th birthday party of Boobel - Prince and princesses all the way including a homemade princess castle. Nunu's 3rd birthday is coming up with an Art theme to accomodate a sitting party due to her broken leg. Bought a house and moved. Fell in love again with singing bhajans but this time bought a harmonium and loving playing it! Much more to post. Love and light!