E ‘Imi Pono
Just a reminder that this Saturday is the first fundraiser for the Hawaii Community College.
E ‘Imi Pono, a Celebration of Excellence, is an evening of extraordinary culinary artistry with Chef Ryan Brannigan and a vibrant atmosphere highlighting Hawaii Community College and its programs. It is being held from 5 – 8 p.m. on Saturday at Hawaii Community College on 1175 Manono Street in Hilo. This inaugural event will be the perfect setting to mingle with friends, enjoy live local music and indulge in an unparalleled culinary experience!
Chef Ryan Brannigan says about this fundraiser: “Food brings people together, but what makes this event special is the impact Hawaii College has across the island. From workforce training to career pathway, the college is shaping our community in ways many people don’t always see — and it’s meaningful to be part of that. It’s an honor to be part of the very first E ‘Imi Pono event.”
Here is a recipe for lechon kawali from Chef Shawn and Chef Tori at the Hawaii Community College’s Culinary program:
Lechon Kawali
2-pound pork belly
2-1/4 tablespoons salt
3 tablespoons peppercorn
4 bay leaves
1/4 cup apple cider vinegar
6 cloves garlic, smashed
Slice the pork belly into 1-1/2 inch strips. Place into a deep pot and add all the remaining ingredients. Add enough water to the pork and ingredients to cover it. Simmer for about an hour and 15 minutes or until fork tender.
Drain and slice into 1 inch pieces and refrigerate overnight. Deep fry in 340 degree oil until crispy. Drain and enjoy!
Fresh Poi Balls
1-pound bag fresh poi
1 cup water
3-1/2 cups sifted mochiko (sweet rice flour)
1-1/2 cups sifted granulated sugar deep pot or fryer, heat oil to 350-375 degrees over medium Frying oil (vegetable, canola, etc)
Instructions:
Heat oil
In a deep pot, heat oil to 350-375 degree F over medium-high heat.
Make batter:
In a large bowl, combine:
1 pound bag poi
1 cup water
1-1/2 cups sugar
3-1/2 cups mochiko flour
Mix well until smooth. The batter should be thick, similar to muffin batter.
Using a small cookie scoop or spoon, drop about 1 tablespoon of batter into the hot oil.
Cook:
Fry for 10-12 minutes, turning halfway through, until golden brown on all sides.
Drain:
Remove from the oil and place on paper towels to drain excess oil.
Cool slightly and serve:
It is best enjoyed warm!
Tickets for E ‘Imi Pono fundraiser this Saturday may be purchased by visiting http://eimipono26.eventbrite.com.
For more information, contact Tiana Hirota at (808) 934-2696 or email her at: hirota@hawaii.edu.
Sushi Hideo
A newly opened sushi restaurant is located on 141 Mamo Street. If you remember the former Sel’s Barber Shop and Wilson’s By The Sea, it is in that same building, but this spot was never a retail store, just an empty spot between Sel’s and Kaya’s Trading Store. Ahren Uyeda spent seven months cleaning and building to create a very cozy 16-seat sushi restaurant.
So when we arrived, we thought we were in the wrong spot because the windows were darkened and it does not look like there is anything there. But when we entered, it was a very pleasant surprise to see the interior.
The name Hideo is in honor of Ahrens’s brother, who passed away at a very young age.
We sampled the tataki salad with beautiful pieces of tataki ahi slices on a bed of greens with a nice, refreshing dressing; the Tsukemono Tadao, an assortment of pickled cucumber, and daikon that is marinated in a sweet and sour takuan sauce; the assortment of 10 types of sushi; miso king salmon with French onion soubise and chili threads; spicy unagi roll; sashimi Fumiko, an assortment of four different types of sashimi; and shio ginger sous vide chicken breasts.
Hideo Sushi will be open Monday, Thursday, Friday, Saturday and Sunday for lunch from 11:30 a.m. – 2 p.m and for dinner from 4:30 – 9 p.m. The menu for lunch includes chirashi bowls, and the complete sushi and hot special dishes for dinner, such as braised galbi with polenta; shio ginger chicken; kakani/ginger scallion congee; miso king salmon; crazy noodles with pork, poached egg, sanjang, kizami nori; yosenabe udon, chicken, baby bok choi, cremini shrimp and tobanyaki with udon noodles, chicken, baby bok choy, cremini mushrooms, shrimp, fish and tofu.
On Tuesdays, when the sushi restaurant is closed, Chef Kazu, who came to Hilo from Hokkaido, will be creating ice cream and cream puffs to satisfy your sweet tooth.
Email Audrey Wilson at audreywilson808@gmail.com.
