April 11, 2025

Our 15th Blog-o-versary

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HI Cookery is 15!

“In a world where you can be anything, be kind!”

Our little blog on the World Wide Web is now 15! Food blogging existed only a few years before we started, and we were inspired to do it, too, after watching the movie “Julie and Julia” (starring Amy Adams and Meryl Streep). Congratulations to the food blogs that have become so big and popular since then. We lament over the other smaller ones we used to follow that have ceased to exist. We ourselves are surprised but grateful that our humble HI Cookery is still around after a decade and a half! 

We understand the time and costs (especially during inflation!) involved to continue and we admire our fellow bloggers who can do it frequently. Sure, it takes a lot to shop for ingredients, prepare recipes, cook, write, photograph and post our entries. Some blogs are now monetized and that helps them go on. We keep HI Cookery simple and blog at our own slower pace. As senior citizens now, we are not as adept at all the latest technological features of blogging platforms. But we still hope to share our positive cooking experiences with others, as long as we are able physically and financially.

We accept constructive criticism instead of rude comments and hope people remain encouraging and civil. There is enough negativity in the world that no one needs. So please uplift each other, support the food blogging community (professionals and amateurs) who share recipes and cooking information and most of all, be kind!

Tapadh leat! Mahalo! Thanks!

Highlander and Islander

 

February 1, 2025

Bahama Fire Engine

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Bahama Fire Engine

February: National Canned Food Month

Hawaii locals love their canned food. Introduced by American GI’s (Ground Infantry) during the world war era, packaged items were important to islanders who needed to stretch their food rations. Canned food kept longer in storage and could be eaten when fresh food was limited. Spam, Vienna sausage, deviled ham and corned beef became part of the local cuisine.

Similarly, canned food are staples in the islands of the Caribbean, too. One Bahamian breakfast made with canned corned beef intrigued us with its name—“Fire Engine” (perhaps named because of the red tomato paste coloring or the spicy heat level). This canned food sauté reminds Islander of her Mommy’s corned beef hash recipe. 

Fire Engine is easy to cook and is a delicious way begin one’s day as well as kick off National Canned Food Month. 

Recipe

(Adapted from Nassau Paradise Island)

Ingredients

  • 1 can of corned beef
  • ½ tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • ½ green bell pepper, chopped
  • 1-2 sprigs fresh thyme leaves
  • 1/3 cup water
  • 1 ½ tablespoon tomato paste
  • Salt and pepper to taste
  • Hot sauce to taste

Directions

Mince and chop the vegetables. Heat the oil in a large skillet over medium high heat and saute the garlic until fragrant. Stir in the onions and bell peppers. Cook for a few minutes until soft. Add the corned beef and mash until separated.

Pour in the water and tomato paste. Sprinkle with thyme leaves. Sprinkle with salt and pepper to taste. Mix well. Cover the pot, lower the heat and simmer for 5-10 minutes, stirring occasionally. Remove from heat. Season with hot sauce. Serve with rice or grits, canned corn and fried sweet plantains. Garnish with extra sprigs of thyme.

Notes

  • We kept our Fire Engine recipe mild with no additional hot sauce added.
  • Search our blog for other canned food recipes.
 

January 29, 2025

Three-Ingredient Honey-Hoisin Pork Ribs

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Three-Ingredient Honey-Hoisin

Pork Ribs

January-February: Asian Lunar New Year

Kung hee fat choy! Happy New Year—again! We made a simple but flavorful Chinese dish called hoy tsin pai gwat to be included in our family’s celebratory dinner. We had to prepare other foods, like vegetables and noodles, that were more time consuming. So baking this three-ingredient pork ribs recipe was a tasty time saver.

Instead of chicken, pork is the preferred meat for the new year, as pigs hoof forward and chickens scratch backward—an auspicious representation for the upcoming 12 months ahead. We got our pork spareribs on sale and just brushed hoisin sauce on it and finished it off with a generous basting of honey. That is all there is to it!

The sweet and sticky sauce can be interpreted that the new year can bring sweetness and ensure that luck sticks around. Try this easy entrée for a happy Asian Lunar New Year meal!

Recipe

(Adapted from Yum Yum Cha: Let’s Eat Dim Sum in Hawai’i by Muriel Miura with Lynette Lo Tom)

Ingredients

  • 1 rack of pork spareribs, defrosted if frozen
  • ½ jar of hoisin sauce
  • 1 cup honey

Directions

Line a baking pan with foil for easier cleanup. Put a rack on top to lay the ribs. Wash and pat dry the ribs. Trim the fat and tissues. Brush hoisin sauce on both sides of the ribs. Place in the refrigerate uncovered to marinate for 30 minutes to an hour. Brush the ribs with honey on one side. Bake in a preheated oven at 350 degrees F for 30-45 minutes.

MRemove ribs from the oven and brush the other side with more honey. Put it back in the oven and bake for another 30 minutes or until cooked and tender. Remove from the oven. Brush with a little more honey on both sides. Let the meat sit for 5 minutes before cutting between the bones. Brush with honey-hoisin drippings. Serve hot on a platter. 

Notes

  • Xiexie 谢谢 (thanks) to Nan N. for giving us the Chinese cookbook for Christmas. We go out with her and our other BFFs for a holiday dim sum get-together and gift exchange.
  • Search our blog for other Chinese recipes for the lunar new year.

 

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