Archive for August 29th, 2010

Sardine Sandwich

A couple of weeks ago, I visited The Willows restaurant for their buffet lunch (see 21 August 2010 post). On display at the restaurant was one of their old menus describing their world-renowned聽curry,


daily favorites,

Daily Favorites

and sandwiches.

Sandwiches and Desserts

Can you imagine getting a complete lunch for around three dollars?

The staff could not tell me what year(s) the menu was in effect. 聽Understandable since the restaurant changed hands a couple of times since opening 4 July 1947. I wonder if they need the services of a researcher? 馃檪

Besides the prices, I was interested in one of their sandwich selections. Can you guess which one? It’s the seventh from the top. The answer: sardine sandwich!

I grew up with tuna sandwiches. When I was a little mouse, sardines were rare in our house because they were deemed “too fishy.” The only time we ate sardines is when my father would sneak a can in the house when he was in charge of dinner. His version was sardines, soda crackers, and butter.

When I make sandwiches, I tend to keep them very simple. I think it stems when I was little and sandwiches with too much stuffing would always fall apart on me. I also think that it’s hard to “taste” a sandwich with too many ingredients. That’s just me.

I used sardines packed in soybean oil, wheat germ bread, a touch of mayonnaise on one side and a combination of mustard and ketchup on the other side in honor of other sardines packed in tomato or mustard sauce (lol).

Sardine Sandwich, Open Faced

Sardine Sandwich, Cross-Cut View

It was very good. Although next time I will toast the bread.

Although The Cat likes sardines, she prefers them with rice, pasta, or noodles, and furikake (just like real cat food).

If you are interested, here are links to The Willows restaurant:



Sardine sandwich, peanut butter sandwich, grilled cheese sandwich, yum.


The Mouse


Read Full Post »

Sometimes traveling with no destination in mind is a good thing.聽A chance to experience new places and sensations聽and meet new people. Okay, enough聽with the philosophy, on with the food!

Awhile back, my cousins P & B asked if I knew any good ramen shops. 聽I recommended here: http://maps.google.com/places/us/hi/honolulu/kapahulu-ave/617/-tenkaippin-hawaii?hl=en&gl=us. We made arrangements to try it on Friday for lunch. This place is known for their rich broths. One friend claims that the Kotteri broth was so rich, his lips stuck together.

Although it’s not on the menu, B ordered her ramen with “Kosseri” broth, a combination of Kotteri and Assari broths. The combination is supposed to be not as thick as the Kotteri broth with the addition of shoyu flavor. This combination was mentioned here: http://tastyislandhawaii.com/blog/2010/05/31/tenkaippins-assari-ramen/.

P and I ordered the Local Special Set consisting of fried rice and fried chicken. The thinking was that P & B could share each others dishes. I didn’t get a picture of B’s ramen (they already think I’m weird). 聽Here’s a picture of the fried rice:

Tenkaippin Fried Rice

and of the fried chicken:

Tenkaippin Fried Chicken

B enjoyed her ramen down to the last drop of broth. P liked his selection. Both really liked the garlic and chili condiment that sits on all the tables.

Garlic and Chili "Paste"

B put it in her ramen, P added it to his fried rice and made a dip for his chicken. The raw garlic and chili complement all the dishes. P and B were happy.

Although the fried rice was good, the fried rice from our local choy suey (Kin Wah) restaurant is still the best.

Afterwards we walked around to take a look at the new Side Street In On Da Strip and the music store next to the ramen shop.

I forget how the subject came up, but the topic of malasadas came up. P’s favorite place here is here: http://www.agnesbakeshop.com/. So, after lunch we took a drive over the Pali to eat malasadas. Here’s the location: http://maps.google.com/places/us/hi/kailua/hoolai-st/46/-agnes-portuguese-bake-shop?hl=en&gl=us.

The malasadas are fried to order and looks like it was dropped into the frying oil by hand (as compared to by machine or gadget).


This was my first time here and first time trying these malasadas (I’m so聽embarrassed). The taste and texture were different from the other聽bakeries聽that make malasadas. 聽It was very good. The bakery also makes pastries and breads.

Chocolate Covered Cake Nuggets

German Chocolate Cups

Potato Bread Rolls


If I wasn’t so full after lunch I would have taken home some of their pastries. That’s okay, another reason to revisit the bakery. 馃檪

Here’s a Wikipedia article for more information about malasadas: http://en.wikipedia.org/wiki/Malasada.

They also told me about this place that makes chicharr贸n: http://maps.google.com/places/us/hi/honolulu/n-hotel-st/131/-jimmy’s-produce-&-filipino?hl=en&gl=us. Which I visited after leaving them.

Chicharr贸n is deep fried pork rinds or meats. A better description is here: http://en.wikipedia.org/wiki/Chicharr%C3%B3n.

The chicharr贸n here is deep fried pork belly. Talk about聽decadent!


Chicharr贸n, Sliced

The was very good. Imagine the end slice of a perfectly roasted prime rib, you know the one that has the salt crust on the whole surface with crunchy, almost burnt, bits? The texture was crispy on all surface areas. I ate it with vinegar (one of the recommended condiments). The vinegar helped to cut the greasiness of it. It was a bit over the top for me (The Cat seems to agree). For me, I prefer the Chinese roast pork. The chicharr贸n was a bit too greasy for my taste. Some of the fat in Chinese roast pork seems to be rendered out during the roasting process. The deep frying of the pork belly seems to seal in the fat. Just my opinion.

All in all a good afternoon. Good food, new food, good conversation, fun times. One of my uncles is known for saying if you can’t have fun with your family, who can you have fun with?


The Mouse

Read Full Post »

%d bloggers like this: