Text 16601, 130 rader
Skriven 2011-10-14 09:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Hawaii 36
=================
 HN> Ahhh Waikiki...I remember it well!

I thought about suggesting you and Annie go back for a
recuperation trip, but perhaps you shouldn't, to keep the
memories intact.

 -> I wonder if the Seaside or Moose Mcgillicuddy's was
 -> around when you were, or even if the neighborhood is
 -> still at all recognizable.
 HN> Never heard of either of them...We lived about
 HN> one block from the Ilikai hotel, on Ena road 
 HN> when we first got married..even the Hale Koa 
 HN> had not been planned at that point.

The Ilikai is still there, having gone through a bunch
of managements - it's now Aqua's fancy model. When I
stay at Aquas, though, they're the $79 specials (often
$59 if one can prove Hawaii residency) at the lesser
places, though I did kind of like the Equus.

 -> An interesting meal at the Side Street Inn on Hopaka
 -> off Piikoi
 HN> That's over by the Ala Moana shopping center...not
 HN> quite Waikiki "proper" but close

Walking distance, anyhow.

 HN> Any time you're in the "pink palace" you're 
 HN> gonna be losing money.

Owing to my being Starwood Gold and Lilli's being
Starwood Platinum, we got 2 free room nights, with
half price breakfast and lunch. Also free fake Champers
(Woodbridge). We didn't take advantage of breakfast.
Total cost counting food was under $100/nt.

 HN> found the great (read cheap!) good places to
 HN> eat, and usually they were not in Waikiki. 
 HN> Used to get great Chinese food at a place
 HN> called Hong Kun restaurant in Kaimuki...

As I've said before, the most notable disadvantage of
traveling with Lilli is her extremely limited palate,
something that she concealed early in our acquaintance.
It is true that she doesn't mind when I have something
wiggly and strange or fishy on my plate - she doesn't
have to taste it - but it's difficult finding places
that serve what I like as well as Mcfood.

 HN> I remember the bars...did they
 HN> have Primo Beer available? I'd have
 HN> asked for you to get me a Primo 
 HN> Shirt if you could have found one!

I guess I answered the Primo question later on in
the report. Too bad, that.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Egg Rolls #2
 Categories: Chinese, Pupus
   Servings: 12

      1 sl Ginger - fresh, peeled,
           -about 1 inch
      1    Clove garlic - large
      1 tb Sugar - PLUS 1-1/2 teaspoons
  2 1/2 ts Salt
      6    Med. shrimp - about 1/4
           -pound, shelled and deveined
      1    Head cabbage - green, tough
           -outer leaves removed (2 lb)
      1    Med. onion - cut into
           -1/4-inch dice
      2 lg Celery ribs - cut into
           -1/4-inch dice
     12    Egg roll wrappers
      1    Egg - beaten
      4 c  Peanut oil - for deep frying
      1 tb Dry mustard - mixed with 1
           -tablespoon cold water

  1.  Fill a large saucepan with water.  Add the ginger, garlic, sugar and
  salt and bring to a boil over high heat.  Add the shrimp and cook until
  they curl and turn pink, about 1 minute.  Discard the garlic and ginger
  and, using a slotted spoon, transfer the shrimp to a sieve to drain; let
  cool slightly, then cut in 1/4-inch dice.  Set aside.

  2.  Bring the water in the saucepan back to a boil over high heat. Halve,
  core and finely chop the cabbage.  You should have 6 cups. Add the cabbage,
  onion and celery to the water and cook until the cabbage is bright green,
  about 1-1/2 minutes.  Drain thoroughly in a colander and set aside to cool
  slightly.  Press down to extract any excess water from the vegetables.

  3.  In a large bowl, combine the reserved shrimp and the barbecued pork;
  season with salt to taste.  Add the vegetables and mix well. Divide the
  filling into 12 equal portions.

  4.  Place an egg roll wrapper on a work surface like a diamond, with a tip
  facing you.  Keep the remaining wrappers covered.  Place one portion of the
  filling in a horizontal line across the bottom third of the wrapper, then
  fold the tip closest to you over the filling toward the center. Lightly
  brush the side tips of the wrapper with some of the beaten egg, then fold
  them into the center.  Brush the surface with egg and roll up the wrapper
  from the bottom.  Brush the top tip with egg; fold toward you to seal the
  cylinder.  Repeat with remaining wrappers and filling.

  5.  Heat a wok over high heat for 45 seconds.  Add the peanut oil and heat
  to 350F.  Add 4 egg rolls to the wok and fry, turning frequently with tongs
  or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander
  or large sieve set over a bowl to drain. Repeat with the remaining egg
  rolls, 4 at a time.  Serve immediately with the mustard sauce.

  Makes 12 egg rolls.

  This is truly a creation of the Chinese-American restaurant. There is no
  such thing as an egg roll in China.  There are spring rolls, delicate
  finger-size cylinders filled with bean sprouts, scallions, shrimp and pork,
  encased in a paper-thin skin.  Egg rolls on the other hand are usually
  filled with a bewildering variety of ingredients, mostly chopped cabbage.
  It is, however, possible to create a fine egg roll such as the one here.

  Recipe from Food & Wine, November, 1991.

MMMMM


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