Pacific NW News

Hawai`i News

Hawaiian History
Hana Ho`omake`aka
Laugh Corner
Kama`aina Profile
Where in the World?
Nā Mana`o Ulu Wale
I kēlā me kēia mana`o
Photo Gallery
From the Editor
About Us
Contact Us


April 2007





From Janet “Pinki” Culbertson

Rule of Thumb: the smaller the pepper, the hotter. Hawaiian chili pepa is tiny
and da buggah is hot!
Photo by NWHIT


When I first moved to the Islands, I wanted to fit in as quickly as possible so I copied my Hawaiian family especially the eating of local foods. Here are a few things I learned from Uncle George and Auntie Hattie.


Uncle George was eating lau lau and would take a big teaspoon full of a liquid from a small bowl after each bite. So wanting to be as akamai as possible, I copied him and took a big spoon full of… CHILI PEPA WATER! Whoa, did that burn! And I'm addicted to it today.


Chili Pepper Water

2 or 3 Hawaiian chili peppers
2 Tablespoons Hawaiian salt

Boil 1 quart water – add salt and let stand till cool.

Wash peppers and put in bottle. Add cooled salt water and let stand 1 day. Put in ice box and it keeps well.

For those who like hot peppers – this liquid is nice in lomi-salmon, raw fish, stew, etc., an added relish to the menu.

From Kauai Cookbook – Kekaha Parent-Teachers’ Association, 1954

Below are two of my favorite recipes from Auntie Hattie.


Auntie Hattie's Chung Ji Rum (Korean hot meat)


2-3 pound round steak                 1 tsp. sugar 

1/4 cup shoyu                                black pepper

2-3 hot green peppers                 1/2 cup water

Remove the fat from the beef and cube. Boil the green peppers in water but open one pepper before boiling. Add shoyu, sugar & black pepper.   Marinate the meat for a couple of hours. Cook the meat for 1/2 hour in a moderate oven about 350 degrees. (She used MSG but I omit it.)

Auntie Hattie's Taegu


2 packages (7 or 8 oz.) codfish-unseasoned. (soak, rinse and shred)
1 clove garlic chopped very fine
1/2 cup honey
1/4 cup sesame oil
2 Tbs. paprika
1 tsp. cayenne (more or less depending on your taste)
2 tsp sesame seeds-toasted

Combine and toss.

She didn't have these written down so I just followed her around and took notes. I chopped the garlic and can still hear her say "mo fine, Pinki, mo fine.”

Makes my mouth water just to think about it!

Aloha, Pinki

Janet “Pinki” Culbertson lived in Hawai`i for many years when she worked for United Airlines. She’s retired and has returned to her hometown of Spokane, but she still finds ways to enjoy Hawaiian food and dance.


More Hot Stuff!

Kalua Long Rice

1 lb. kalua pig
½ head cabbage, chopped
2 medium tomatoes, chopped
4 bundles long rice
2 cans chicken broth
Chili pepper water to taste

Soak long rice in warm water. Heat kalua pig in large pot. Add cabbage and tomatoes. Simmer until cabbage and tomatoes are half cooked. Add chicken broth and chili pepper water. Bring to a boil. Add drained long rice. Cook over medium heat until liquid is absorbed by long rice. Serve and enjoy!

From Parks & Recreation Family Favorites, City and County of Honolulu - 1992.


`Ono Kine Food Tips

Kimo Ahia, “Da Hawaiian Gourmet” who lives in a far corner of Washington, sent the following tips for those out his way who are `ono for local-style food. He writes:

This corner of the state is starting to get some interesting kaukau places! U s guys just gotta make sure we can enjoy our kaukau!!!  Just opened in Walla Walla are 2 joints:

  • Aloha Sushi (not affiliated with Hawaii units) - tasty, uses real wasabi, BUT, gotta tell them you want the nori outside!  They normally roll with nori inside since mainland folks no care for the nori, BUT, when you pick up with the hashi and try dip in the sauce, fall apart!!!!  Get nigiri sushi wid da good raw stuff too.
  • Yammy Teriyaki - opened by a Korean, great tasting teriyaki, etc.  Also Korean Bulgogi, Kahlbi, Mundoo, kimchee, etc.  Reasonable prices and da plates wuz loaded to da max!  Wife had teriyaki and teri chicken while I had the bulgogi....the bulgogi was not the pulehu style, more like nishime but wuz ono.  Da homemade kimchee was fresh n' sooooo good.  Tried to buy for take home but no can yet!  Next time gotta grind on da kalbi!
  • Up in Dayton is the new Manila Bay Asian Café has a short Filipino menu (chicken adobo, pancit, lumpia) besides other stuff.  Also has special dinners once a month.  Roger, a Filipino from Ewa Beach, hopes to have special ethnic dinner nites like they currently have a German nite with fixed menu.  He hopes there will be enough interest for a Filipino night, say around Rizal Day. www.manilabaycafe.com.

Enjoy!  Da Hawaiian Gourmet!!!!!!

Foodstuffs Home

Copyright © 2004-2009 by Northwest Hawai`i Times
All Rights Reserved