Local Hawaiian food and local Filipino food is the best at Tante’s Island Cuisine. Chef Tante Urban is known for his ability to fuse the two together and create a tasty dish that takes the best of both cultures and meld the qualities into one delectable dish that both cultures absolutely love! Like the braised spare ribs loco moco! So delicious and exciting and sexy is the food! The award winning Shrimp Sari Sari is another hit! People fly interisland to just get a bowl of this delcious onolicious meal in a bowl! Tante’s Island Cuisine is the best local hawaiian and local filipino restaurant in Maui Hawaii. Tante’s Island Cuisine is known for their best local Hawaiian food and their awesome tasting local filipino food maui! Chef Tante the owner of Tante’s Island Cuisine has the culinary creations to mix the ethnic cultures to create some really delicious dishes. Also Chef Tante has a special Mahalo Club that is all his Fans that have come together and get discounted savings on their meals that others don’t get. It is an exclusive club of Fans of Tante’s Island Cuisine in fact, he has a whole week of Specials for his Mahalo Club members! For example on Tuesdays Mahalo Club members’ children get to eat FREE! And I believe on Tuesdays Seniors get to get 15% discount by showing their senior ID. The rest of the week has some really delicious meals like Fridays and Mondays are the Prime Rib and Caesar Salad days, Saturdays are $5.00 breakfasts and Thursdays are Braised Short Rib Loco Mocos! Sundays are corned beef and cabbage. All of these promotions are mobile coupons and sent to your smart phone with a nice discount! So save some money by joining the Mahalo Club of Tante’s Island Cuisine and get the best of local Hawaiian food and of the best of local filipino food Maui! Tante’s Island Cuisine is known for Chef Tante’s awarding winning Shrimp Sari Sari Stop by and enjoy the nice ambiance and the best local Hawaiian and Filipino food in Maui Hawaii. Visit www.tantesislandcuisine.com or call 1.808.877.0300 7 days weekly
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Our new series Just Lei’d HAWAII documents our 2 week stay on Oahu and Maui. On day 1 we take you hiking with us to Diamond Head, check out Kahanamoku beach and eat! Eat! EAT!!!
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Information obtained from http://hawaiian-words.com/common, wikipedia, restaurant/destination personal websites and information gathered by us while onsite.
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Drake – Feel no ways instrumental
Gzuw – Hawaii
Queen – Don’t Stop Me Now
Majid Jordan – [|]
Ren + Stimpy – Happy Go Lively
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Here is something different from the norm on my channel. Today I will be showing you guys my recipe for Salmon Poke. This is a simple recipe and you too can make poke easy and fast at home.
Prep Time: ~10-15minutes
You can eat this after you mix all ingredients together or let it set in the fridge to marinate for a couple hours for a richer flavor.
Sorry I didn’t have any ogo seaweed on hand for this video.
I don’t like to add salt in this recipe because it already gets a salty flavor from the soy sauce.
This is my commandment, That ye love one another, as I have loved you. (John 16: 12)
나의 계명은 이것이니, 내가 너희를 사랑하는 것같이 너희도 서로 사랑하라는 것이라. (요한복음 16:12)
Celebrate Father’s Day with this Loco Moco! This popular Hawaiian classic is hearty and guaranteed to satisfy a king-sized appetite. This is one of my favourite rice bowl recipes and I hope you enjoy it too!
Recipe link: http://full.sc/Nan8Gj
Special thanks: Kingsland Farmers Market (www.kfmcalgary.com)
Music: “Fast Food Fantasy” by Josh Woodward (www.joshwoodward.com)
Loco Moco is a popular Hawaiian comfort food consisting of 4 quintessential elements:
a hamburger patty
a rich brown gravy
a fried egg
Served in a bowl or as part of a Hawaiian style plate lunch with macaroni salad, loco moco can tame the most serious hunger. So if you’re ready to take on this hearty Island soul food favourite, let’s get started.
You will need:
1 lb of really good quality ground beef or pork (or a 50/50 mix called ‘aibiki’)
salt & pepper
½ yellow onion, diced
2 cloves garlic, minced
some panko breadcrumbs
for the gravy:
a teaspoon of flour
500ml of water
2 tablespoons of red miso
salt and pepper
for the rice:
Start by heating a skillet on medium heat with a tablespoon of oil and gently saute ½ a diced onion and 2 cloves of minced garlic for about 8 minutes until translucent. When that’s done, set aside.
In a large mixing bowl, combine 1 lb of really good quality ground beef with a tablespoon of soy sauce, ½ a tablespoon of worcestershire, ½ teaspoon of karashi mustard (or prepared mustard), an egg and ¼ cup of panko breadcrumbs. Mix really well with your hands and continue to knead, scooping up the meat in your hand, then tossing it back into the bowl.
*This technique is a lot different then when you prepare Western style ground meat. When you knead the meat like this, you are transforming the texture of the meat into a smooth and uniform consistency.
When the meat’s texture is nice and smooth, form into patties making sure that the center is indented. This insures that the outer edges are done at the same time as the middle.
In a hot cast iron skillet, cook the patties for 3-4 minutes per side. A flat top is one of the best places to grill a burger since all that contact with the heat source will form a delicious brown crust. When the patties are done take them out and set aside.
Immediately sprinkle some flour to cover the reserved juices from the meat you just cooked and combine them over medium heat til you make a roux. To that, add 2 cups of cold water and whisk until the roux is fully incorporated. Next, add 2 tablespoons of red miso and continue to whisk. By now, your mixture is at a nice boil. Season your gravy with more mustard, soy, worcestershire and s&p to taste. When your gravy has thickened to the desired consistency, set aside.
Now take some freshly steamed rice and sprinkle on your favourite furikake. I love the kind with just nori and sesame seeds since it’s so versatile. If you want to season with some shichimi togarashi for a hint of spice, go for it. Use the rice paddle to cut the seasoning into the rice until combined then get ready to assemble.
To assemble, simple start with a scoop or two of rice, top with the beef patty, ladle on the gravy, then a nice sunny side up fried egg. Finish with more furikake on top then enjoy. There is something to be said when you cut into that egg yolk for the first time and watch it slowly cascade down the rest of the dish, but then again, maybe that moment is just beyond words.
Here’s all the awesome places you should go for food in Oahu Hawaii. I found some more great places in Honolulu and explored the north shore.
Here are the places I went
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Charles shares his experience visiting several food places while on a food tour in Honolulu, HI. The food tour is guided by Ryan Conching of Aloha Food Tours.
Special guest, Stretch1ne (F.A. & G.I.) comes along for the adventure as well!
Go to http://www.AlohaFoodTours.com to schedule your own food tour while in Hawaii.
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Laulau: iconic to Hawaiian food, an irresistible package of pork and salted butterfish, steamed in luau and ti leaves. HONOLULU Magazine went inside Keoki’s Lau Lau, where 7,000 to 8,000 laulau are produced a day, to see how it gets made.