Archive for September 10th, 2010

I was curious about this for a while: http://www.yelp.com/map/waiahole-poi-factory-kaneohe. We would pass this place on our way to Haleiwa, but it always looked closed. I’ve heard some good word of mouth reviews of this place. Yelp.com seemed to confirm what I heard. http://www.yelp.com/biz/waiahole-poi-factory-kaneohe.

Waiahole Poi Factory

To the right of the text is a poi pounder stone, nice touch.

The selections today included kalua pork, lau lau, beef stew, squid luau, and combinations. I was not sure what to order and was looking for some guidance. I turned around and there was a sign.

A Sign

I went with the kalua pork and lau lau combo with a side of poi. The single choice plates are about eight dollars, the combinations are a little over ten dollars, a good deal for Hawaiian food nowadays. They make poi every other week. I came during the interim week.


The interior area.

Ovens and Steamers

The oven right behind the stacks of steamers looks similar the oven at Mrs. Cheung’s Soybean Products factory used to make doufu gan (see previous post). Another good sign. 🙂

This is what the plate looked like.

Kalua Pork and Lau Lau Combination Plate with Side Order of Poi

Sorry, I forgot to take the cover off of the poi before I took the picture. The taste was great! I reminded me of the old time luaus at churches, baby luaus, and weddings. The kalua pork was tender and juicy with just the right amount of salt. The lau lau had the right balance of leaves to fat to pork.  The quantity was huge. I ate half for brunch, and had the rest for dinner.

The poi was exceptional, very substantial and fresh tasting. The poi I’ve had recently tend to be watered down to the point that there is no taste and kind of runny. This poi had substance and body. There was also a slight sweetness I have not tasted for a long time. I could eat the poi plain, it was that good. I have to check their schedule to get a bag.

This meal had all the makings of a great experience. I could taste the love that went into each dish. The only minor (very minor) issue I had was the lomi salmon was a little too chopped from what I remembered (small mouse time). It was more like a salsa than lomi salmon (I had no complaints about the taste).

As mentioned in the previous post, I drank Yun Wu tea with these meals, very yum.

Hope this is a sign of a good weekend.

Enjoy (I did).

The Mouse

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Cloud and Fog Tea

The Cat’s former/future sister-in-law gave us some “cloud and fog” tea from the Tian Tai Shan area. Tian Tai mountain is located in the Zhejiang province. Here’s the Wikipedia article on Tian Tai mountain: http://en.wikipedia.org/wiki/Tiantai_Mountain.

The label on the box (The Cat translated), indicates the tea is called Yun Wu Cha or Cloud and Mist (or Fog) Tea. When I searched for information on the internet about Yun Wu tea, I got information on Lu Shan Yun Wu tea, Lu Shan is a mountain in the Jiangxi province. I’m so confused.

Box of Yun Wu Tea from Tian Tai Mountain

The tea leaves look like this.

Yun Wu tea leaves

Our former/future sister-in-law said the taste is subtle so use a little more leaves than usual.

Yun Wu Tea from Tian Tai Mountain

She’s correct. The taste is very subtle. I think the tea would go well in a quiet, contemplative atmosphere. Although, I drank the the tea with my meal in the next post and the tea complimented the food very well. I guess sometimes what is perceived as subtle can compliment a perceived strong character (sorry, got a little too Zen there).

The Mouse is dreaming of clouds and mists looking for … 🙂


The Mouse

Corrections: The Cat read the box wrong. 😦

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Doufu Gan, Addendum

A couple of people asked if I knew what the coating on the doufu gan was (see original post on 27 August 2010). I didn’t. Today, I visited Mrs. Cheng’s Soybean Products factory again. The Qi Master accompanied me.

We asked one of the staff there what was the coating. It’s a mixture of shoyu and Chinese five spice. I think there’s some oil in the mixture too. The doufu is baked to firm up the texture and have the spice mixture adhere to the doufu. I didn’t want to ask too many questions (they might think I was some kind of industrial spy or something).

As luck would have it, the factory was baking a batch of doufu. The aroma that was permeating the factory reminded me of roast duck.

Doufu Gan Oven

The blocks of doufu gan can be faintly seen through the glass portion of the oven doors. (For pictures of the doufu gan itself, see 27 August 2010 post.)

The factory has become one of favorite places to visit. Not only are the products fresh and tasty, but it’s interesting to see the processes of the various products.

It’s Friday! Have a good weekend.

The Mouse

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