We're stuck at home, as is most everyone right now. So instead of whining about Hawaii, I've been working on a Hawaiian style New Year's Eve dinner.
The idea, and essential, inspirational ingredient came from Sunnie, one of my ceramic class buddies. She was the one who introduced me to custard mochi, a delicious dessert found in Hawaii. The first time I had it, I wanted to embarrass myself by eating the entire thing (or rather, I wanted to eat the entire thing and not get embarrassed), but somehow managed to only have seconds. And maybe one tiny little slice more.
Trouble is, you can't make custard mochi without sweet rice flour. Now try finding that during a pandemic. Sunnie did, and gave me a box. Thank you, Sunnie!
What else is on the menu?
Rum punch
Spare ribs with huli-huli sauce
Ginger carrots
Green beans braised in coconut milk (I absolutely love coconut milk. I would probably eat braised dirt if it were simmered in coconut milk.)
Rice, naturally, followed by
Custard mochi for dessert.
And finished off with a very slow waddle around the neighborhood.
Happy New Year to All!
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