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Poke as it’s meant to be: simple, ...

Sign up for our Polynesian Cultural Center newsletters:  Email Sign Up       One of the greatest pleasures of my job is my regular visits to Chef Felix Tai of Pounders Restaurant. Not only do I get the chance to try out some incredibly ono recipes, I get to spend 2 hours or more with a passionate, somewhat excitable, “food is my LIFE” award-winning chef.  Our time together FLIES by – and I learn more than mere cooking tips. The secrets of the universe are opened up and I actually feel nourished both body and soul.      This month...
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The Elephant Shack brings food to ‘Thai’...

Sign up for our Polynesian Cultural Center newsletters:  Email Sign Up       The Elephant Shack food truck, which has been a favorite on the North Shore for years, is already drawing repeat customers among Thai food fans! The newest addition to the Polynesian Cultural Center’s Hukilau Marketplace moved its service to La’ie October 16, 2018.   A harmonious blend of flavorful food     The range of Thai food is known around the world for its harmonious blend of fresh vegetables, herbs, moderate amounts of shredded or chopped meat, coconut cream...
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Pan Roasted Turkey Tails – Slow co...

Sign up for our Polynesian Cultural Center newsletters:  Email Sign Up       The secret to this simple approach is patience. Cook it long and slow, which will make it both extremely tender and delightfully crispy   Bringing you a tasty new recipe of an old favorite!   I discovered this little turkey tail delicacy back when I was a little gal oh so many years ago and from that day on, I would beg, borrow or cry a river of tears to be the one who got this part of the bird on Thanksgiving Day. The turkey has a long, rich history not only in the...
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Polynesian Cultural Center co-sponsors i...

Sign up for our Polynesian Cultural Center newsletters:  Email Sign Up   For centuries the people of Polynesia have recognized the importance of breadfruit — called ‘ulu in Hawaiian and Samoan — as a source of food, lumber, and other materials. History and movie fans may remember Captain Bligh and HMS Bounty sailed to Tahiti in the late 1700s to retrieve breadfruit saplings and replant them in the Caribbean. Of course, that particular voyage ended in an infamous mutiny, but today breadfruit is widely used in tropical countries around the world — in more ways...
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How To Make Spam Musubi Like They Do In ...

  Spam, that strange meat loaf from a can, has become so popular in Hawaii that they actually keep it in locked shelving at the grocery store. It is no surprise that the beloved meat has found its way to the top of a musubi. Musubi comes from the Japanese rice ball snack omusubi and was created and popularized by a local Japanese woman, Barbara Funamura. Try this easy-to-follow, fun-to-make recipe provided by our own Rebecca Sabalones to see what all the excitement is about.     Spam Musubi (Makes 8-10 servings) Cooking time: 40 min   Ingredients: 2...
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How to make “to die for” kal...

Sign up for our Polynesian Cultural Center newsletters:  Email Sign Up     Pounders Restaurant is fast becoming one of the local favorites here on the north shore of Oahu. It doesn’t take much to realize that this is due to local chef, Felix Tai who has been given room to practice his special style of ono Asian-Western-Polynesian fusion. Today, we’re going to share the secrets of his signature dish, Boneless Short Ribs with Kalbi Glaze. We will give you the basic preparations for the Boneless Short Ribs, but it is the kicky kalbi glaze that completes...