Cynthia Arnold, Publisher

  • Papa’s Sapasui

    When we were looking for a family dish to pair with our Samoan culture theme, the first person I thought of was one of my best friends, Fina Nepo. We’ve been friends for over 25 years and her family always has great food at their get-togethers. She is sharing one of their favorite meals with all of us! This family favorite was always made by Fina’s father, Salei Nepo (Papa).

    Sapasui is the popular Samoan adaptation of Chinese chop suey. Even the name “sapasui” is a Samoanized version of “chop suey.” This saucy dish is a staple at Samoan family gatherings and feasts. Fina and her family enjoyed many sapasuis at big and small gatherings. I made it myself and my own family enjoyed it with rice, but Fina said they usually pair it with fa‘al ifu fa‘i (green bananas cooked with coconut milk).

    Enjoy this wonderful Nepo family favorite!

    Ingredients:
    1 lb. boneless chicken, beef chuck or 2 cans of palm corned beef
    2 tbsp. vegetable oil (for frying garlic, onion and ginger)
    1 large onion
    2–3 cloves garlic
    1–2 tbsp. ginger
    1/2 cup shoyu (may need to add more for flavor and color)
    1 cup water or beef/chicken stock (use stock for more flavor)
    1 package vermicelli or glass noodles
    salt and pepper to taste
    1 medium cabbage

    Preparation:
    Cut the meat chicken or beef chuck into bite-sized pieces. No need to cut the corned beef.
    Chop or mince garlic and ginger. Chop onion.
    Prepare noodles by following the instructions on the package. After draining, cut the noodles into 3- to 4-inch pieces.

    Cooking Instructions:
    1) Preheat a wok or pot over medium heat, then
    add the oil.
    2) Add garlic, onion, ginger and meat.
    3) When almost halfway cooked, add the shoyu
    and cook for 10 more minutes.
    4) Keep stirring until the meat is almost fully
    cooked. If using corned beef, reduce cooking time
    to 30 minutes.
    5) Add water—or stock for richer flavor.
    6) Add noodles. Stir well. Simmer for 10 minutes.
    7) Add more shoyu to taste.
    8) Add chopped cabbage.
    9) Stir, mixing all ingredients thoroughly. Turn
    the heat to low and cook for another 10 minutes,
    stirring occasionally to prevent the ingredients
    from sticking to the pan.
    Serve on a large platter or in a big bowl. Enjoy!
    Prep & cook time: 45–60 minutes
    Serves: 6–8 servings

    Recipe by SALEI NEPO

    Do you have a favorite recipe and story to share? For consideration, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    When we were looking for a family dish to pair with our Samoan culture theme, the first person I thought of was one of my best friends, Fina Nepo. We’ve been friends for over 25 years and her family always has great food at their get-togethers. She is sharing one of their favorite meals with…

  • Kobumaki: Okinawan Lau Lau

    Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold

    Kobumaki is a great potluck item. This
    batch made by Dad and Cathlene fed
    over 30 guests last Mother’s Day.

    This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my sister, Cathlene, make it for our family. Making kobumaki is a labor of love; it takes time to prep and cook. But it is a family favorite and definitely one of the dishes that we will continue to pass down and enjoy with future generations.

    Ingredients
    1 pkg. konbu (dried kelp)
    2 lbs. pork belly, very lean and local
    2 stalks gobo (burdock root)
    1 pkg. kanpyo (dried gourd or squash)
    1 piece ginger to taste, grated
    1–2 cloves garlic to taste, grated
    1 cup sugar
    1 cup shoyu
    3 cups water
    20 wooden toothpicks

    Directions
    Konbu preparation: Wash konbu under running water, then soak it in water until it is pliable. Cut it into 7- to 8-inch by 2½- to 3-inch strips.

    Pork belly preparation: Cut pork belly into 2-inch by 1/2-inch strips.

    Gobo preparation: Scrape gobo skin with knife; do not use a peeler. Cut into 2-inch by 1/4-inch strips. Soak pieces in water to remove acidity.

    Kanpyo preparation: Soak kanpyo in water, then cut it into 2-inch strips.

    Assembly

    • Place the konbu pieces on a large sheet of waxed paper.
    • Place one piece of pork belly lengthwise at the bottom edge of each konbu strip.
    • Place one piece of gobo and one piece of kanpyo on top of the pork belly.
    • Roll the konbu ingredients like you are making maki sushi.
    • Secure the roll with a toothpick through the open side.

    Cooking Instructions

    Place the kobumaki rolls in a large pot. Add shoyu, sugar and water, ensuring the liquid covers the kobumaki. Add grated ginger and garlic to taste. Cook over high heat. When the liquid comes to a boil, lower the heat to medium and simmer until soft, about 1 hour. Or you can put them in a slow cooker for 4 to 6 hours on low.

    Storing

    After you have cooked and cooled the kobumaki, it freezes well in an airtight container, so you can make it ahead of time for your next gathering.

    Prep time: 1 hour
    Cook time: 1 hour or more
    Serves: about 20 as a side dish

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    KOBUMAKI RECIPE NOTE: You can find the ingredients at Marukai Wholesale Mart in Honolulu or in the Asian food aisle at many grocery stores. Times Supermarket, for example, carries the ingredients.

    Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my…

  • Bop, Bang, Bling!

    Pickleball is not only a great game for seniors, but for all ages. For example, my daughter, Lexie, who is 13, and her partner, Chacha, have had a lot of fun playing in King Intermediate School tournaments.

    My sister, Cat, who is 34, plays in the 5.0 division for both women’s and mixed doubles. She’s won many tournaments in Hawai‘i and on the mainland with a variety of partners. Most recently, Cat and her partner won pro-level bronze at Hawaii Pacific Health ESPN Honolulu Open at the Hawai‘i Convention Center. Her son, Tanner, 4, enjoys watching his mom and chasing balls!

    Congratulations to my daughter and sister, and everyone who plays and enjoys this amazing sport, including some of our GM staff members!

    GM senior editor Debra Lordan (73) brought home the gold in women’s 3.0 doubles at the Maui Pukaball Tournament in Lahaina with her partner, Nanna Brown (39). Debra and David Kamalani, 76, won silver in the 3.0, 70-plus division.

    Battling rain delays and 30-degree temperatures, Leigh Dicks, 69, GM’s content coordinator, won the bronze medal in the women’s 3.5 doubles in the Pickleboo Halloween Tournament in Henrico, Va., with her partner, Cathy Broussard, 68.

    Well, I don’t really want to toot my own horn but—my partner, Tia Fulks, and I won silver in the 2nd Annual Charity Walk Pickleball Tournament on Kaua‘i in the Women’s 3.5 division, ages 8 to 49. I didn’t expect a medal, but it was sweet when we got one! Give pickleball a try! So fun!

    Pickleball is not only a great game for seniors, but for all ages. For example, my daughter, Lexie, who is 13, and her partner, Chacha, have had a lot of fun playing in King Intermediate School tournaments. My sister, Cat, who is 34, plays in the 5.0 division for both women’s and mixed doubles. She’s…

  • A Labor of Love: Sweet & Sour Chicken

    This is one of my Grandma Goya’s recipes and one that my dad requests for Father’s Day or his birthday — it’s one of his favorite meals. My family loves eating this dish, as well. It is a labor of love because it takes a long time to make, but it sure is worth the time and effort.

    Chicken Ingredients:
    2 lbs. boneless chicken pieces
    1 cup potato starch
    1 tsp. seasoned salt
    1 tsp. garlic salt
    2 eggs, beaten
    3 Tbsp. vegetable oil for frying

    Sweet & Sour Sauce Ingredients:
    ½ cup Japanese rice vinegar
    ¾ cup white sugar
    ¼ cup water
    3 Tbsp. ketchup
    ½ tsp. salt
    2 tsp. shoyu
    ¼ cup pineapple juice

    Directions:
    Prepare the chicken: Put chicken in a bag with potato starch and seasonings. Dip pieces in egg mixture. Fry in vegetable oil until golden brown.

    Create the sauce: Combine sweet and sour ingredients and cook in a sauce pan until the sugar is dissolved.

    Lay cooked chicken in a 9-by-13-inch baking pan. Pour sauce over the chicken. Bake uncovered at 350 degrees for 40 to 50 minutes. When sauce thickens and becomes like a glaze, turn the chicken to baste it with sauce.

    Prep time: 90 minutes | Serves: 4

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    This is one of my Grandma Goya’s recipes and one that my dad requests for Father’s Day or his birthday — it’s one of his favorite meals. My family loves eating this dish, as well. It is a labor of love because it takes a long time to make, but it sure is worth the…

  • Shrimp, Cucumber & Avocado Salad

    A salad made with shrimp, cucumber and avocado is perfect for family gatherings because it’s delicious, hearty and makes even the pickiest of eaters smile. The types of foods we eat directly affect our teeth, so that’s why it’s best to always have a bowl of fresh vegetables on the table. The vegetables in this recipe have many health benefits, including crunchy cucumbers, which will help clean the surfaces of your teeth as you chew. Did you know cilantro has deodorizing properties that may help freshen your breath? Also, don’t forget the health benefits of making your own sugar-free salad dressing for fewer cavity-causing calories. I hope readers enjoy making this healthy, low-carb, high-fiber dish that will help them live well and smile more!

    Ingredients:
    1/2 lb. cooked, peeled shrimp (can be grilled, boiled or sauteed)
    3–4 cucumber, Japanese or Persian preferred
    2 avocados
    2 tomatoes
    1/2 red onion (and/or bell peppers)
    1 fresh lime, juiced
    3–4 cilantro, chopped
    1/4 cup olive oil
    1/4 cup sushi vinegar
    lettuce (Mānoa or butter)
    salt & pepper to taste

    Directions:
    1. Cube the avocados and sprinkle them with a bit of the lime juice. Set aside in large bowl.
    2. Cut the cucumber, tomato and onion into bite-sized pieces. Add to the cubed avocado.
    3. Add grilled, boiled or sauteed shrimp to the bowl of veggies. Cut them in half if preferred.
    4. Add chopped cilantro to taste.
    5. For the dressing, mix the olive oil, sushi vinegar and lime juice in a small bowl. Blend well. Add salt and pepper to taste.
    6. Pour desired amount over veggie and shrimp mix. Toss lightly.
    7. Serve the veggie-shrimp mixture over a bed of lettuce. Serves 2–4.

    Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    A salad made with shrimp, cucumber and avocado is perfect for family gatherings because it’s delicious, hearty and makes even the pickiest of eaters smile.

  • Grandma’s Butter Crunch Jello Cream Cake

    My fondest memories of my late grandma, Shirley Ihara, are of watching her cook and bake in the kitchen. During the holidays, she would make her Butter Crunch Jello Cream Cake and it was one of my favorites. She actually taught me this recipe when I was a child, but I really didn’t make it on my own; for some reason, hers always tasted much better.

    My grandma was a great cook and baker; she has so many recipes that we all have enjoyed and loved. If you have ever come to one of my Uncle Les’s fundraisers, joined us in a family dinner or visited her at her home, she always had great food and awesome desserts to share with others.

    As she was getting older, she stopped cooking as much. In recent years, I was going through her recipes and decided to cook them for her. I cooked everything from BBQ hot dogs, lasagna, banana muffins, stew, Chicken Divan and more. She would compliment me on how good it was and I responded to her with “Well, it’s your recipe.” She would laugh and keep enjoying her meal.

    Ingredients:
    Bottom Crust: (Butter Crunch)
    1 stick oleo (margarine or butter)
    1/4 cup brown sugar
    1 cup flour
    1/2 cup chopped nuts
    Filling:
    1 3 oz box jello (lemon)
    1 cup hot water
    3/4 cup sugar
    1 8 oz Cool Whip (or 1 bottle Avoset)
    1 8 oz cream cheese
    Topping:
    1 6 oz box jello (flavor of your choice,
    strawberry is the best)
    3 cups hot water

    Directions:
    Bottom crust: Cream sugar and butter, add flour and nuts. Press and spread into 9”x13” cake pan. Cook at 375 degrees for 10 minutes

    Filling: Dissolve jello in hot water and cool. Add cream cheese mixed with the sugar. Fold in Cool Whip (or whipped Avoset). Pour into cooled crust.

    Topping: Dissolve jello in hot water. Cool and chill.

    When about set, pour on cake.

    Makes: Approx. 30 2”x2” sq. | Total time: 45 min.

    Do you have a favorite recipe and story to share? For consideration in the next issue of Generations Magazine, mail your story and recipe to Generations Food & Story, PO Box 4213, Honolulu, HI 96812, or email them to Debra@generations808.com

    My fondest memories of my late grandma, Shirley Ihara, are of watching her cook and bake in the kitchen. During the holidays, she would make her Butter Crunch Jello Cream Cake and it was one of my favorites. She actually taught me this recipe when I was a child, but I really didn’t make it…