So there I was with all those chicken-fresh eggs that needed to be eaten up before they weren't fresh any more. I like to drop an egg on top of my ramen, bibimbap-style. Chicken-fresh eggs were worth breaking out some of my prized & carefully-rationed S&S Saimin.
Chicken-fresh eggs over S&S saimin were worth an after-work swing through Chinatown for fixin's. Would usually get char siu but had lup cheong on the brain. Got that & then started browsing the vegetable stands for green onions and, hmmm, maybe a nice fresh veggie to add to the usual frozen peas and corn and baby carrots? Yes. Now, what kind, what kind? Bok choy? Broccoli rabe? Oooh, lovely, springtime pea shoots, SOLD!
Topped off with a few slices of pretty pink-swirled fishcake (aka kamaboko, also called "naruto" - the perfect fishcake for kayakers, as the swirls are meant to represent the swirling eddies of the Naruto Strait, as I just learned from Japanese paddler Eiichi Ito when I posted this on Facebook - thanks, Eiichi!) - saimin's just not saimin without the fishcake - and there we are.
Prettiest saimin I ever made, and every bit as onolicious as it looked.
Happy Aloha Friday to all!
10 comments:
Needs some black pudding and mushy peas.
And I can't believe I forgot the SPAM!
If you're still hungry, I can get you some great deals on replica watches.
There, now it's perfect. Thanks, O!
I understand lup cheong on the brain is now curable.
That bowl looks like a late-night snack in the doghouse.
Twas the froghouse, not the doghouse, but it WAS a late night & actually the need to come up with something for dinner that would be quick & have very little cleanup was as much of a driver as having chicken-fresh eggs.
If I hadn't had the chicken-fresh eggs, this would've been Top Ramen with an ordinary egg and frozen peas and corn and totally not worth taking a picture of, let alone blogging about.
As it was, I made it to Chinatown just in time - the vegetable vendors were starting to pack up.
I see you have some of that nasty chinese sausage in there (Baywife calls it that, not me. I love it)
That's lup cheong! It's my 2nd favorite manapua filling after the classic char siu. I love it!
In fact I've only ever found 2 roast pork buns in NYC that stacked up anywhere close to an Aiea Manapua & Snack Shop char siu manapua - one from a bakery that closed a few months after a co-worker who was also from Hawaii took me there, one in a little hole-in-the-wall bakery in Chinatown that I forgot to jot down & will never ever find again. However, all the Chinatown groceries carry the lup cheong, and the Tibetan restaurant in my area makes a steamed bread that's a lot like manapua rolls, and a piece of lup cheong on some Cafe Tibet tingmo is ALMOST as good as an Aiea Snack Shop lup cheong manapua.
:)
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