Cooking in Hawaii

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Easter egg hunt garden salad

April 01, 2013

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Edamame tamarind goat cheese and sprinkle parmigiana cheese crisp and baby carrots, asparagus, breakfast radish, Pea shoots and water cress.

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6 courses for 60 people!

I was really busy lately so that I couldn't blog on time. Therefore, this post would apply from Nov 30 to today. After working 9 am to 3 pm, I will have time to write my blog. In fact, I will have two days off. So happy that I got my first pay check yesterday $112 on it. Actually, it was not my first one, I use to have some while I was in school working at Kasper.

Home Made Fish Sauce

Today is Oct 13th 2014. It is Monday that we normally do menu development for our restaurant but we close every Monday for Oct. I shared the story about how we make Fish Sauce back home_ He smiled and told me, " you look so excited to talk about fish sauce". Of course, I know exactly how I made it and experience start from the beginning in the rain. I do value that at least "Tapos is not only the fish sauce commercially coming from the bottle".There are variety of fish sauce from different south east asian countries : nước mắm Vietnam nam pal Thailand ngan byar yee Myanmar nam pa Lao teuk trei Cambodia. Although it may called different names in different countries, it should be similar to make one out of fish. Some may use Anchovies, some may use squid, some may use som...

Mr. Time : Sounds Fishy!

Day 2 : Tired : Nov 29. Mr. Time No Pic to show today. Sorry! I left for the work one hour a head of the time as it is Monday that HR is open to get my locker. I was spending my time finding the right locker and lock. Finally, I got one. It was almost 11 am. So, I clocked in and went up to Al Dente. Assigned to fillet the fish with other people. There are plenty of fish in the sea as well as in our kitchen to fillet for Wine lounge tomorrow. I definitely have to study our Italian menu. Don't have time to study at work for the moment. Anyway, later. While we were filleting the fish, the steward lady was cooking Fillipino fish soup for all of us in the kitchen. In the mean time, Ken made the pepperoni pizza for kitchen staffs. It was good. Back to work again. Oh..i was going to mention that the buffet lunch at the restaurant was busy at that time. I was so busy with the fish till 4 pm. Then 1 hour to go. I was helping Anna from Gard Manger...

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James Aung