Meet me in Chinatown

Would you believe as many times as I have visited Hawaii I have never been to Chinatown?  How can that be?  We have explored that wonderful island from top to bottom and yet, no Chinatown!  Ok, I didn’t actually know there was a Chinatown in Hawaii so leave it to Mr. F to discover it on one of his solo business trips. Having heard all about it I was determined that this trip Mr. F and I would ventured on over together.  Venture we did … and WOW! 

WOW, good.  WOW, strange.  WOW, adventure.  WOW, suspicious.  WOW, stinky.  WOW, WOW, WOW, I don’t think we are in Kansas (or Hawaii) anymore!  Mr. F and I found some hidden treasures by way of alleys and sidestreets.  The apothocaries were incredible … tell the herbalist your ailments and they will boil up a cure that is guaranteed to work (if you can choke it down).  If not, there are full drawers and stacked shelves offering a less-potent but more palatable cure in pill form.  Acupuncture?  Why not? 

The fish markets were FANTASTIC … Fresh and perfect, I craved fish for days after.  The not-so-palatable part were the stands selling fish guts, animal innards, and these fellas:

Bullfrogs for Dinner

UGH!  Not my idea of good eats …

I much prefer these guys:

Tasty-licious!

We found the most incredible antique store whose owner moved to Hawaii from China only 3 years ago… she speaks no English yet our appreciative nods and smiles seemed all the communication needed.  Mr. F bought a couple of antique hookas for Christmas giving.  I bought a pair of hand-stitched baby shoes for my friend Lana, a calligraphy brush for Abi (because I inadvertantly cut off the tip of her favorite one when I was needing a small paintbrush … yeah, not smart), jade Buddah’s (’cause everyone should have a Buddah tummy to rub), and several herbal remedies and eye creams from the Herbalist (but not the one with the milky eyes ’cause she was NOT friendly).   I wished I had made up a list of beads and jewelry ideas because you can buy ANY and EVERY type of bead, chain, trinket, accessory imaginable for mere pennies each.   I was so overwhelmed with the offerings that I simply froze.  My mind was blank.  I could not imagine one thing to craft out of all those wonderful offerings … not a one.  Now that I am home my mind has cleared therefore, the next trip I am loading up cause I have ideas galore just a’brewing away in my little pea-brain.   The one item I really wanted above all else was the most incredible antique dresser.  Over 130 years old and intricately hand-carved, I fell in love.  Knowing I couldn’t bring that swell wonder home I tried to capture it’s splendor with a photo but alas, tight quarters were not conducive to this endeavor.   Leaving that lovely behind was painful, thank goodness there was a delightful little bakery a few doors down for as we all know, a little sweet takes all the bitter away … I bought loads of Chinese confections and instantly felt better. 

I would have loved to post a plethora of photos for your viewing pleasure but most shots had to be taken on a covert basis which means lots of fuzzy, on-the-fly, half-shots.  You will therefore have to trust me that Chinatown was one WOW of an experience and I will be back. 

Now, about that fish …

Macadamia Encrusted Talapia

• 1/2 stick melted Butter
• 2 cloves fresh Garlic
• 1 Cup finely chopped Macadamia Nuts
• Salt and Pepper to taste

Mix together in a shallow bowl.  Place Talapia in the mixture gently pushing it to help the mixture to adhere.  Place each filet on a baking sheet and broil or bake until done (about 12 minutes) turning once to ensure both sides get crunchy-delicious.

It just doesn’t get better than that! 

Don’t get me started on the fresh CHICKEN …

Tempting

I can’t have any but it sure sounds dreamy …

Recipe: Peanut butter icebox pie

Magnolia Bakery

Ingredients

• Crust
• 1 cup butter (melted)
• 4 cups vanilla wafer crumbs
• Filling
• 2 cups heavy cream
• 3 cups cream cheese
• 1 1/2 cups peanut butter
• 1/2 cup confectioner’s sugar,10x
• 1 tbls + 1tsp pure vanilla extract
• Caramel
• Topping
• 2 cups Reese’s Peanut Butter Cups, chopped into 1/4″ pieces
• 1/2 cup peanuts, finely chopped

Preparation

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.

Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

(If anyone tries this recipe, please let me know how it was.)