dining guide fall 2012

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Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Table of Contents

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Taste Bud Tour The best eats from around the island • pgs 3-11

HOLE-Y RESTAURANTS HOLE-Y RESTAURANTSTry these lesser-known venues

NO DICE FOR RICE NO DICE FOR RICE Alternative grains have greater health benefi ts8

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Dining Guide and other Ka Leo special issues are coordinated for content

by Ariel Ramos, managing editor.

Managing Editor

3OH SO SWEETOH SO SWEETSatisfy your cravings and indulge11

Foodie Reviews See how nearby options stack up • pgs 12-21

‘PEACE’ OUT‘PEACE’ OUT Peace Cafe caters to vegan diners

A ‘HOLA’-TA TACOS A ‘HOLA’-TA TACOS Authentic eats at Serg’s Mexican Kitchen15

12ANNYONGHASE-YO! ANNYONGHASE-YO! Red House off ers Korean fusion21

Recipes Restaurant quality at your stove • pgs 22-29

IT’S SOY AWESOMEIT’S SOY AWESOMETwo-course tofu dining

HEAVENLY HAMBURGERS HEAVENLY HAMBURGERS Making perfect patties23

22 TYOU CAN BE YOU CAN BETHE MUFFIN MAN THE MUFFIN MAN...as soon as you try this recipe29

Free fries and drink with Free fries and drink with purchase of a burgerpurchase of a burger

Hours

Sunday thru Thrusday:

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Friday & Saturday:

10:30am - 10:00pm1295 S. Beretania St. Honolulu, HI 96814

(808) 626-5202

FreeFreeFreew/ w/ UH IDUH ID

Dining GuideDining Guide | Ka Leo | Wednesday, Sept. 12 2012Taste Bud Tour

Small place, big eats‘IOLANI ANTONIO

Contributing Writer

Looking for a homey and unpre-tentious dining experience? Don’t feel like dressing to the nines? You’re in luck because the following hole-in-the-wall restaurants near the university offer delicious fare in a relaxed, low-key setting.

YOUR KITCHEN This mom-and-pop shop lo-cated in Palolo offers generous portions of hearty local food with a Japanese twist. The cozy at-mosphere makes for an intimate date (they have one table and a few stools), but it can get crowded pretty quickly, so keep in mind that they do offer take-out. If you’re in the mood for tender, sliced steak smothered in teriyaki sauce, served with white rice and topped with fl ash-fried sliced pota-toes, then order the steak bowl (mini $5.75). Another stand-out dish is the miso salmon plate ($8.75), a liberal

helping of miso-marinated salmon and veggies served with white rice and a green salad. However, the real star is the pork bowl (mini $5.75), a medley of melt-in-your-mouth pork belly atop a bed of white rice, slathered in a sweet ginger and shoyu sauce, and topped with a soft-boiled egg that’s been rolled in panko and fried. If you’re looking to satisfy your sweet tooth, Your Kitchen also of-fers light and refreshing shave ice (small $2). They make some of their own syrup fl avors, including green tea, haupia, mango, passion fruit and strawberry. Add-ons like vanilla ice cream (50 cents), azuki beans (50 cents) and condensed milk (25 cents) won’t set you back very much, so you can indulge with-out worrying about cost.

NORTH SHORE GRINDS Don’t let this local eatery’s moniker fool you – it is a skip, hop and jump away from Your Kitchen.

Known for their hefty portions, their expansive menu focuses pri-marily on local favorites, although it offers a few surprises that stray away from traditional local grinds. If you’re new to the islands or simply craving a refresher on lo-cal cuisine, their laulau and kalua pig plate ($9.95), which comes with lomi salmon, rice and your choice of tossed green or mac salad. The garlic calamari fi let with roasted pepper sauce, served with rice and tossed green or mac salad, costs $8.85. The breaded pork chop with an apricot glaze ($8.50) is a wel-come variation in their menu. Traditional local favorites like chicken katsu ($8.00), hamburger steak with onion gravy ($8.20) and beef stew ($7.95) are sure to please even the pickiest of eaters. North Shore Grinds’ menu also features combination plates, salads and sandwiches, so you’re likely to fi nd something for everyone.

miso salmon plate ($8.75), a liberal

YOUR KITCHENAddress: 1423 10th Ave.Hours: Tues-Sat 11 a.m.-7:30 p.m.; Sun 11 a.m.-6 p.m.Phone: 808-203-7685

NORTH SHORE GRINDSAddress: 1429 10th Ave.Hours: Mon-Sat 10:30 a.m.-8 p.m.Phone: 808-732-7775

BRANDON HOO / KA LEO O HAWAI‘I

Both restarauts have no parking lot, so be ready to fi nd some

street parking.

BOGART’S CAFÉAddress: 3045 Monsarrat Ave., Ste. 3Hours: Mon-Fri 6 a.m.-6:30 p.m.; Sat-Sun 6 a.m.-6 p.m.Contact: 808-739-0999 or facebook.com/bogartscafe

MOCHA JAVA CAFÉAddress: 1200 Ala Moana Blvd.Hours: Mon-Thurs 7 a.m.-9 p.m.; Fri-Sat 7 a.m.-10 p.m.; Sun 8 a.m.-5 p.m. Contact: 808-591-9023

TOWNAddress: 3435 Wai‘alae Ave.Hours: Mon-Sat 7 a.m.-2:30 p.m., 5:30 pm.-9:30 p.m., Fri-Sat 5:30 p.m.-10 p.m.Contact: 808-735-5900 or townkaimuki.com

UH MANOA SCHOOL OF LAW 2525 DOLE STREET HONOLULU, HI 96822

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Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Taste Bud Tour

ARIEL RAMOS

Managing Editor

Do you wake up in the morn-ing when it ’s still dark out to get that morning exercise in or to beat the weekday traffi c into town? Re-ward yourself for being an early riser by checking out these spots known to serve delicious and health-conscious breakfasts.

BOGARTʼS CAFÉ The parking in this small shopping center fi lls up quickly, and this little café only accepts cash, so be prepared. Bogart’s is known for it ’s espresso and shakes as well as a wide selection of pancakes, waffl es, acai bowls, omelets, bagels, sandwiches, sal-ads and pastas. The prices are on the higher end of the scale with entrees between $10-$30, but try the crab and avocado omelet (1) ($11) made with real crab and fresh avocado slices.

MOCHA JAVA CAFÉ Found at Ward Centre, Mo-cha Java offers ample parking and dining both inside and out. There are two bars and kitchens to order food and drinks. With

vegan and vegetarian options in addition to meat dishes, Mocha Java also makes savory and des-sert crêpes, sandwiches, soups and salads. It also has a full drink menu with espresso, milkshakes and fresh fruit smoothies. The fruit and berries plate comes with a house dipping sauce made of sour cream, powered sugar and cinnamon, while the half-a-sandwich with soup comes with a salad special for only $8.25.

TOWN Just a short drive or bus ride down the road from the univer-sity, town is here to add some sophistication to your morning, noon or evening meal. Although posh, the service is as friendly and easy-going as town’s lower-cased name. The breakfast menu is small, consisting of a few patron favorites such as banana pancakes with eggs or bacon ($9), polenta, pancetta, bitter greens and sunny egg ($8), breakfast burrito (2) ($8) and more, but their lunch and dinner menus are equally good. Be sure to try the ever-changing fl avors of freshly baked scones ($2) and town’s lemonade topped off with green apple juice ($3.25).

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PHOTOS BY ARIEL RAMOS / KA LEO O HAWAI‘I 11 22


ARIEL RAMOS

Managing Editor

Whether you’re trying to be more health conscious, or you just en-joy an occasional icy-blended delight, here are a few chilly treats to try.

BLUE HAWAIʻ I L I FESTYLE Located in Ala Moana Shop-ping Center between Origins and Anteprima, this spot is known for its acai bowls and is a short bus ride away from campus. It has seven dif-ferent kinds of acai bowls that come in three different sizes and prices range from $4.50 to $13.95. Some acai bowl toppings include spirulina, fresh lime and jasmine tea. custom-

ers can also buy smoothies, espres-so, teas and panini sandwiches. Blue Hawai‘i also sells a selection of retail products on its website.

DIAMOND HEAD COVE HEALTH BAR While a bit on the pricey side, Diamond Head Cove Health Bar is hailed on Yelp as having one of the best acai bowls on the island. Its $5.25 to $7.00 smoothies are de-licious, and the acai bowls start at $7.85. They contain blended acai berries, Big Island honey, fresh fruits, organic granola and bee pol-len and are better enjoyed in-house than take-out. The in-house bowls are signifi cantly larger than the

biodegradable take-out cups, but both options are the same price. Health Bar also hosts ‘Awa Nights every Sunday, Tuesday, Wednes-day and Thursday evenings, fea-turing live music and traditional organic Hawaiian ‘awa.

JEWEL OR JUICE Aptly named for selling beads and jewelry in addition to acai bowls and 35-plus kinds of smoothies, Jewel or Juice is located in Kaimukī and Kailua. Smoothies come in 16 oz. 24 oz. and 32 oz. sizes. With fl avors like li hing mui pineapple, taro haupia and green tea azuki, its drinks are diverse enough for any palate.

Chilly and refreshing treatsSmoothies and acai bowls

fresh lime and jasmine tea. custom are signifi cantly larger than the diverse enough for any palate.

BLUE HAWAI‘I LIFESTYLEAddress: 1450 Ala Moana Blvd. #2312Hours: Mon-Sat 8:30 a.m.-9 p.m.; Sun 9 a.m.-7 p.m.Contact: 808-949-0808 or bluehawaiilifstyle.com

DIAMOND HEAD COVE HEALTH BARAddress: 3045 Monsarrat Ave. #5Hours: Mon, Fri, Sat 10 a.m.-8 p.m.; Sun, Tues–Thurs 10 a.m.-12 a.m.Contact: 808-732-8744 or diamondheadcove.com

JEWEL OR JUICEKaimukī locationAddress: 3619 Waialae Ave.Hours: Mon-Fri 8:30 a.m.-6:30 p.m.; Sat 8:30 a.m.-6 p.m.Contact: 808-734-1700 or jewelorjuice.com

Kailua locationAddress: 305 Uluniu St. #102Hours: Tues-Sat 8:30 a.m.-5:30 p.m.; Sun 9:30 a.m.-4 p.m.Contact: 808-262-1900 or jewelorjuice.com

Diamond Head Cove off ers two types of acai bowls and

one acai smoothie.

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ARIEL RAMOS

Managing Editor

As a college student, hours of studying or doing homework can go by before you realize it ’s dark and you’re hungry. Fortu-nately, there are spots near cam-pus offering health-conscious meals so you don’t have to fore-go eating right.

DA FALAFEL KING Down the road from the uni-versity is a Middle Eastern and kosher hole-in-the-wall restau-rant that serves falafel, sabich (egg and eggplant), shawarma (grilled chicken and lamb) and kebab (grilled beef and lamb) sandwiches for $7-$11 and $11-$14 for combos. Be sure to try the pita chips and homemade hummus. Cash only.

HOT POT HEAVEN Vietnamese hot pot is a pot of boiling broth to which you add an assortment of vegetables,

meats, meat substitutes, seafood and other foods into it to cook. Hot Pot Heaven offers ten dif-ferent broths such as miso, kim chee, vegetarian, chicken and beef. Extra ingredients include Chinese cabbage, mushrooms, thinly sliced beef, won ton, sweet potato, pumpkin, meatballs and more. According to the McCully Shopping Center website, Hot Pot Heaven “provides only the fresh-est, healthiest and highest qual-ity ingredients at extremely rea-sonable prices.” It ’s also BYOB.

S IMPLE JOY With prices ranging from $4.95-$10.95, this vegetarian res-taurant offers affordable healthy fare. Simple Joy delivers a variety of dishes such as pasta (choice of linguine, fettuccini, rigatoni or angel hair), pho, noodle soups, teriyaki kabob, chow fun and tofu platters. Most meals also have meat alternatives for shrimp, chicken, and beef. Check out the full menu at its website.


Eat right later in the night

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DA FALAFEL KING Address: 2535 S. King St.Hours: Sun-Wed 11 a.m.-10 p.m.; Thu 11 a.m.-3 a.m.; Fri 11 a.m.-6 p.m.Phone: 808-291-5282

HOT POT HEAVENAddress: 1960 Kapi‘olani Blvd, Ste 116Hours: Mon-Sun 11 a.m.-2 p.m.; Mon-Thu 5 p.m.-11 p.m.; Fri-Sat 5 p.m.-12 a.m.Phone: 808-941-1115

SIMPLE JOYAddress: 1145 S. King St.Hours: Mon-Sun 10:30 a.m.-2:30 p.m., 5 p.m.-9 p.m.Contact: 808-591-9919 or simplejoyhawaii.com

PHOTOS BY JAYSON NAKASHIMA / KA LEO O HAWAI‘I

Da Falafel King has multiple locations on O‘ahu, including one in Waikīkī.

The NLSC is a national initiative, bringing

together people who speak more than one

language for the greater good of our country.

This is your opportunity to help your language

community in times of need.

will be at the University of Hawaii on September 12 and 13. We would love to meet you and to share with you more about or organization. Please drop by our booth, which will be located at Campus Center Mall-Main Level.

http://www.nlscorps.org

CAITLIN KURODA

Features Editor

When you go out to a bar, sometimes you’re not just thirsting for drinks – you’re hungry too, and those small snacks and pupu plates aren’t going to tide you over. The next time you want to mix drinks with good food (and lots of it), check out this list of bars.

HOME BAR & GRILL Don’t shy away from its bright blue exterior – try this place once and it just might become your “sec-ond home.” Home Bar & Grill is a popular destination for people look-ing for a comfortable place to enjoy drinks, local fare and sports TV. The drink menu consists of beers and mixed drinks, including Home Bar & Grill’s very own “WTF Martini.” The food is reasonably priced for the portion size (it’s best to share dishes rather than order individually), and menu options like tater tot nachos, negitoro and kim chee fried rice will curb any local food craving. Go be-fore 8 p.m. to take advantage of dis-counted drinks during happy hour.

YARD HOUSE Boasting over 100 different beers on tap, Yard House is every man’s dream. Make your beer even better by ordering the 32-oz “half yard” size. If beer is not for you, fear not - mixed drinks of all kinds are available as well. The food menu of-

fers a selection of American cuisine and twists on local favorites. Get the sweet potato fries, which come with a maple bacon cream dip, for a snack or appetizer. For a meal, try the (Mac + Cheese)2, an intensi-fi ed version of classic mac n’ cheese loaded with chicken, bacon, mush-rooms, truffl e oil and Parmesan and cheddar cheese. Enjoy your food and drinks while listening to classic rock playing in the background.

F IVE OCEAN KARAOKE BAR AND RESTAURANT With no signs clearly visible from the street, it’s easy to miss this Korean bar (formerly known as Karaoke Speed), but don’t let that stop you from trying it out. Re-vamped under new management, it has become a great spot to relax at, whether you’re by yourself, with one person or a large group of people. While there is a selection of beer and hard liquor, the real star of this place is soju, a distilled Korean bev-erage comparable to vodka. You can buy bottles of soju either straight or mixed with fl avors like yogurt, strawberry and pineapple. Comple-ment your drinks with one of the many Korean dishes to share (the kim chee pancakes and fried chick-en are especially good) and karaoke. You can’t go wrong for $1 per song.

MURPHYʼS BAR AND GRILL Located in the heart of down-town, Murphy’s Bar and Grill

provides a bit of Irish spirit for Hawai‘i residents. There are 15 beers on tap (you might even get a design in the foam if you sit at the bar) and a small selection of red and white wines. But the Irish atmosphere and drinks aren’t the only things Murphy’s is known for: Its food has been featured on Food Network’s “Diners, Drive-Ins and Dives.” Host Guy Fieri highly recommends the Shepherd’s Pie, fi lled with lamb and vegetables and topped with mashed potatoes. Another favorite is Murphy’s Best Corned Beef & Cabbage. Drink and food specials vary, so check with your server.

Dining Guide | Ka Leo | Wednesday, Sept. 12 2012Taste Bud Tour

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Home bar & grillAddress: 1683 Kalākaua Ave.Hours: Mon-Sun 2 p.m.-2 a.m.Contact: 808-942-2237

Yard houseAddress: 226 Lewers St.Hours: Mon-Sun 11 a.m.-1 a.m.Contact: 808-923-9273 or yardhouse.com

Five ocean kara-oke bar and restaurantAddress: 1108 Ke‘eaumoku St.Hours: Mon-Sun 5 p.m.-2 a.m.Contact: 808-591-8252

Murphy’s bar and grillAddress: 2 Merchant St.Hours: Mon-Fri 11:30 a.m.- 2 a.m., Sat-Sun 4 p.m.-2 a.m.Contact: 808-531-0422 or murphyshawaii.com

PATTY CARR / KA LEO O HAWAI‘I

Home Bar & Grill also has darts and karaoke available.

This program is supported by the University of Hawai‘i at Ma noa Offi ceof the Vice Chancellor for Academic Affairs, The College of Social Sciences and The Outreach College.

DEADLINE FOR APPLICATIONS:All materials must be received by 10/1/2012.

Student selected for the program will be eligible for scholarship funding.

Spring 2013 MA NOA UNDERGRADUATEPOLITICAL INTERNSHIP PROGRAM

Open to full-time UHM Juniors & Seniors

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The Ma noa Political Internship Program was an integral part of my interest in law. Interning during the passage of Hawaii’s civil unions bill and helping deputies prepare their cases for trial provided a degree of insight into the creation and enforcement of laws that I couldn’t have gained in the classroom. It truly was a unique experience that I would recommend to all students. -Davin Aoyagi, Ka Leo Editor in Chief

Intern for Hawaii State Legislative Internship & Prosecutor’s Offi ce Internship

INFORMATION AND APPLICATIONS AVAILABLE AT:www.outreach.hawaii.edu/mpi OR CALL 956-2026


SHAYNA DIAMOND

Opinions Editor

Rice is seemingly unavoid-able, especially living in Hawai‘i. Within this state’s blend of cul-tures, rice is a staple in many dishes. Unfortunately, white rice has many unhealthy properties and contains a slew of lectins, phylates and a lot of gluten. Some research suggests that these can damage the intestinal lining if eaten in high quantities. Plus, eating the same thing time and time again can be boring. Luck-ily, there are plenty of grains to mix up the routine.

COUSCOUS I may be prejudiced because couscous was one of my favorite foods as a kid, but it ’s perhaps the easiest grain to make and is versatile. All you need is boiled

water and couscous at a 2:1 ra-tio. Simply boil the water, add couscous and stir. In about five minutes, the water should all be absorbed, and you can remove it from the heat. It should be light and f luffy, not gummy. Couscous absorbs f lavor eas-ily, especially when the f lavor is added during boiling. This could be bad if you add too much salt, but it could be a benefit in other cases, like when using chicken stock in place of water.

TABOULI When it comes to tabouli, I love nothing more than mak-ing it as zesty as possible, and I f ind it to be a compliment to just about any meal. Cook it at a 1:3 ratio with boiling water. How-ever, tabouli may take up to 10 minutes to cook and absorb the water completely.

To bring out a sharp fl avor, I add olive oil, chopped mint and lemon juice. You can also include bell peppers, tomatoes and olives to get extra veggies in.

QUINOA Quinoa is gaining in popu-larity as a healthy, high-protein and gluten-free alternative grain, and for good reason. While it takes the longest to cook of these three grains, it ’s still fast, cooking in 10 to 12 minutes with a 1:2 ratio of boiling water. Quinoa is heartier than tabou-li, but the same types of recipes can be applied to both. If you’re not a big fan of zest, try savory fl avors instead. Adding garlic, spinach and red bell peppers or tomatoes give a great balance of fl avors as well as generous por-tions of vitamins and protein.

3 rice replacements3 rice replacements

PHOTOS BY SHAYNA DIAMOND / KA LEO O HAWAI‘I

If you can’t get your hands on these options, substituting brown rice for white is still a healthier option.

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GENE’E CONSTANTINO

Staff Writer

Inf luenced by its multicul-tural community, Hawai‘i has evolved a unique cuisine we now call “local food.” When you’re in the mood for a generous amount of delicious food for an afford-able price, check out these local spots to fill that craving.

DA KITCHEN Da Kitchen established their roots on the island of Maui and successfully expanded out in 2010, with the opening of their O‘ahu branch. Embracing a twist of local and Hawaiian food, Da Kitchen serves salads, burgers,

noodle dishes, and a variety of plate lunches: chicken katsu (1), Hawaiian plate with “the works” (2), korean chicken, fi sh tempura, kalbi ribs and more. On the pupu list, be sure to try their customer favorite, a deep-fried musubi (3). This multi-award winning location offers a casual sit-down eatery (or feel free to order to-go) with great aloha service and cheap eats. Don’t forget to bring your appetite because Da Kitchen’s portions are more than generous.

PĀʻ INA CAFÉ Pā‘ina Café prides itself on capturing “the taste of fresh” and a wide variety of island fl avors with a selection of fresh ingredients

from produce to meats and sea-food. Their menu offers a long list of green salads, Pā‘ina Plates with your choice of main dish, sand-wiches built to perfection, soups and poke bowls which are a cus-tomer favorite. Poke bowls include your choice of white or brown rice, paired with a poke (fresh ahi pre-pared with seasonings and sauces), and topped with delicious sides and furikake. Not only has Pā‘ina Cafe captured true local fl avors in their large array of dishes, but they also implement healthy eating options. If it’s been a long day at the beach or you are simply just interested in trying poke for the fi rst time, make your way to either of Pā‘ina Café locations for savory food to go.

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Da kitchenAddress: 925 Isenberg St.Hours: Mon-Sat 11 a.m-9 p.m.Phone: 808-957-0099

PA‘INA CAFEAddress: 7192 Kalaniana‘ole Hwy.Hours: Sun-Thurs 11 a.m.-7:30 p.m., Fri-Sat 11 a.m.-8 p.m.Contact: 808-356-2829

Address: 1200 Ala Moana Blvd.Hours: Mon-Sat 10 a.m.-9 p.m., Sun 10 a.m-6 p.m.Phone: 808-356-2829

AUSTIN KAMIMURA / KA LEO O HAWAI‘I

11

22

33

ALVIN PARK

Senior Staff Writer

Although many college stu-dents are conscious to dine at res-taurants that are within their re-stricted budget, they still want to be able to splurge once in a while. Ditch the dollar menu and consider the following restau-rants the next time you have a little extra money to spend on a lavish dining experience.

ALAN WONGʼS As a regular spot for President Barack Obama when he vacations to Hawai‘i, the culinary expertise of Alan Wong’s is sure to satiate even the most discerning diner. Choose from a diverse menu refl ective of the Hawaiian and Asian cultures that comprise our state, including favorites such as Ginger Crusted

Onaga or “Katsu Curry” North Shore Farm-Raised Tilapia. For a sample of a variety of fl avors, try the specialized Chef’s Tasting Menu with wine pairings.

AZURE RESTAURANT The next time you’re in the mood for seafood in a relaxing atmosphere, consider Azure Restaurant, located on a prime stretch of Waikīkī Beach at the Royal Hawaiian hotel. Be sure to request seats with open-air views of Diamond Head as you enjoy patron favorites such as the Azure Ocean Risotto or the Smoked Hawaiian Swordfish Poached in Duck Fat.

F IVE STAR INTERNATIONAL BUFFET Recently opened as one of Hawai‘i’s latest buffet options, Five

Star International Buffet seeks to please both tourist and local palates with their diverse menu options. Enjoy their lunch buf-fet ($19) or their dinner buffet ($48) with offerings such as fresh poke, braised short rib of beef and “Thai Style” seafood curry. The restaurant also offers a daily happy hour with a full service bar and light pupu menu.

RUTHʼS CHRIS STEAK HOUSE The next time you’re looking for a classy dining atmosphere, or to simply indulge in a great meal, Ruth’s Chris Steak House offers classic American fare for every occasion. Known for their signa-ture steaks, host of seafood entrée options and extensive wine menu, Ruth’s is a solid option for patrons with simple-yet-elegant taste.LEVI VILORIA / KA LEO O HAWAI‘I


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FIVE STAR INTERNATIONAL BUFFETAddress: 2301 Kalākaua Ave.Hours: Mon-Sun 11 a.m.-2 p.m.; 5 p.m.-10 p.m.Phone: 808-380-9300

RUTH’S CHRIS STEAK HOUSEAddress: 500 Ala Moana Blvd., Ste. 6CHours: Mon-Sun 5 p.m.-10 p.m.Phone: 808-599-3860

ALAN WONG’SAddress: 1857 S King St.Hours: Mon-Sun 5 p.m.–10 p.m.Phone: 808-949-2526

AZURE RESTAURANTAddress: 2259 Kalākaua Ave.Hours: Mon-Sun 5:30 p.m.-9 p.m.Phone: 808-923-7311

PHOTO BY DAVID JORDAN KA LEO O HAWAI‘I

Gelato cookie sandwiches are available at Milano Freezer.

JORDANPHOTO BY DAVID JKA LEO O H

Gelato cookie sandwicheavailable at Milano Freeze

PHOTO BY DAVID J

DAVIN AOYAGI

Editor in Chief Students no longer have to en-dure an entreé to satiate their sweet tooth. Here are several venues that exclusively serve desserts.

PILLBOX PHARMACY Next door to Himalayan Kitchen and Paul Mitchell the School Hono-lulu, Pillbox Pharmacy seems like an aging convenience store that pri-marily distributes medicine. In the corner of the pharmacy, however, are various choices of ice cream fl a-vors, ranging from butter praline to birthday cake. What makes Pillbox Pharmacy noteworthy, however, is the price: a regular cone runs at $1.44 and comes with a heaping scoop of ice cream. Cash only.

MILANO FREEZER Situated in Mānoa Marketplace, Milano Freezer offers a variety of ge-lato and yogurt fl avors. These fl avors are rotated occasionally, and usually run around $5 per gelato bowl. Top-pings range from strawberries to waffl e chips. Parking is available in Mānoa Marketplace.

LEONARDʼS BAKERY Celebrating its 60th anniver-sary this year, Leonard’s Bakery offers a variety of cakes, cookies and pastries. Leonard’s, however, is most well known for their malasadas (fried and sugar-coated dough). In addition to the standard malasadas, Leonard’s also offers cinnamon-sugar and li-hing sugar malasadas, as well as malasadas with custard, haupia or dobash fi lling.

HOKULANI BAKE SHOP Located in Restaurant Row, Hokulani Bake Shop offers unique cupcake f lavors: straw-berry guava cupcakes with cream cheese frosting, lilikoi cup-cakes with lemoncream cheese frosting and toasted coconut cup -cakes w ith butter c r e a m frosting. Hokulani’s c up c a kes usually run around $3 per cupcake.


Decadent and delightful dessertsDecadent and delightful dessertsPillbox PharmacyAddress: 1133 11th Ave.Hours: Mon-Fri 9 a.m.-9 p.m.; Sat 9 a.m.-5 p.m.; Sun 7 p.m.-11 p.m.Contact: 808-737-1777

Milano FreezerAddress: 2752 Woodlawn

Drive, Ste. 5-112Hours: Mon-Thu, Sun

10 a.m.-10 p.m.; Fri-Sat 10 a.m.-11 p.m.Contact: 808-988-7744

Leonard’s BakeryAddress: 933 Kapahulu Ave.Hours: Sun-Thu 5:30 a.m.-10 p.m.; Fri-Sat 5:30 a.m.-11 p.m.Contact: 808-737-5591

Hokulani Bake ShopAddress: 500 Ala Moana Blvd. Ste. 4BHours: Mon-Fri 9 a.m.-6 p.m.; Sat 10 a.m.-5 p.m.Contact: 808-536-2253

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Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Foodie Reviews

ARIEL RAMOS

Managing Editor

Situated between Da Falafel King and Chiang Mai Thai Res-taurant, Peace Café is hard to spot when speeding down South King Street. After the closure of my fa-vorite vegan restaurant Blossoming Lotus on Kaua‘i, I have yet to fi nd a vegan venue that can compare. My friend suggested Peace Café, say-ing it wasn’t as good as Blossoming Lotus, but it did come close. I had to see if he was exaggerating.

AMBIENCE This place is tiny: There are about three small tables against the walls, a large eight-seater table in the middle and a counter table with stools at the front window. The tables and chairs were all made of wood, yet were comfortable. The dark wood furniture complement-ed the tan-painted walls. The over-all feeling was cozy.

SERVICE Ten minutes passed as my sis-ter and I squinted at the cursive writing to read the limited menu. We fi nally decided to try the Soy Soba Salad ($8.95), a BBQ Tem-peh Plate ($10.85) and a Kinako Berry Mochi Cake ($2.35), and made our way to the counter to order. The cashier was not very friendly as she took our order.

Also, she did not inform us that you must serve yourself water from the water cooler on the cor-ner of the counter. After grabbing our water and the utensils that were provided at the end of the counter, we sat down to wait for our food. The wait was only about 10 minutes and a different, much friendlier girl brought out our food, greeting us with a big smile. Remember that you must also clean up after yourself by putting your cups and utensils in a bin and throwing away your paper plates.

FOOD The Soy Soba Salad was just as the name described. Under a mountain of fresh lettuce and thinly sliced carrots, there was a half-pound serving of soba noodles. Sprinkled on top were crispy tofu pieces that added a contrasting texture to the dish. The salad was fresh, but the noodles were a little overcooked. The soy-sesame dressing had good f lavor, reminiscent of a lighter Thai peanut sauce. The BBQ Tempeh Plate came with two pieces of BBQ sauce-covered tempeh, brown rice, corn-bread, a cabbage and carrot cole-slaw and green salad. As a huge tempeh lover, this tempeh was pretty standard and the BBQ sauce had a balance of sweet and salty. My favorite part was the brown

rice that was perfectly fl uffy andnot mushy. The creamy coleslawmade up for the lack of a salad. Thecornbread was dry and overlygrainy, but my sister enjoyed it.The mochi cake was our only re-gret of the day, as it tasted like abland version of butter mochi. Overall, the entreés were tastyand fi lling, although for almost$11, I expected more tempeh. Iwould defi nitely eat here again,but I am still on the search for aBlossoming Lotus equivalent.

Give me a ‘peace’ of that: Peace Café reviewGive me a ‘peace’ of that: Peace Café review

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Address: 2239 S. King St.Hours: Mon-Sat 11 a.m.-9 p.m.; Sun 11 a.m.-3 p.m.Contact: 808-951-7555 or peacecafehawaii.com

Dining GuideDining Guide | Ka Leo | Wednesday, Sept. 12 2012Foodie Reviews

SOYOUN JOO

Contributing Writer

Cream Pot is one of O‘ahu’s quainter eateries. Residing near the outskirts of Waikīkī, Cream Pot is an excellent place for a quiet meal or get-together with friends and family for a pleasant Sunday breakfast or weekday brunch. Although the ex-terior is slightly worn, the inside is decorated with trinkets and antiques that give the shop a homely feel.

The restaurant provides de-lectable breakfast staples, in-cluding delicacies such as their Kahuku Banana French Toast and Fresh Maui Strawberry Bel-gium Waff les. The only down-side is the often-long wait and the $4 valet parking fee.

Cream Pot: antique chicCream Pot: antique chicovides de-aples, in-h as their

nch Toast berry Bel-nly down-

Address: 444 Niu St.Hours: Wed-Mon 6:30 a.m.-2:30 p.m.Phone: 808-429-0945

PHOTOS BY SOYOUN JOO / KA LEO O HAWAI‘I

A communal table sits in the center of the restaurant, but smaller tables on the edges provide more intimate seating.

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Why you got involved in CCB:I joined the Campus Center Board because I wanted to get involved in campus life early in my college years. -Michelle Tagorda, President, Executive Chair

What your committee does:Our main objective are to prepare an annual budget for the board which includes fi nances for the Campus Center, the board, Activities Council and the Recreation Board. We also review variance reports and look for trends to help us make better decisions in governing the Campus Center Complex and Hemenway Hall.Why you got involved in CCB:I was looking for a way to build my leadership and communication skills all the while performing high level policy governance to make a differ-ence for the students, faculty and alumni of UH. -Martin Deabler, Treasurer, Budget and Finance Chair

What your committee does:We are the face of the board. It’s our goal to get the public interested and familiarized with the board and Campus Center. We utilize various outlets to reach the campus community to obtain these goals. i.e. CCB website, Ka Leo, events, and gifts from the board.Why you got involved in CCB:I became involved with the board because I had the urge to make a difference at my school.-Sheana Humphries, Secretary, Chair of Campus Relations

Meet the Board, the Campus Center Board.We are the Campus Center Board, here to improve campus life.

What your committee does:Reviews, recommends, and proposes all changes for both Campus Center and Hemenway Hall. An important part of the Campus Center Board because the visions of the Board and our constituents can be seen in the tangible changes the Committee helps implement. Why you got involved in CCB:Other than my desire to get involved in something outside of the classroom, I really want to be a part of making a difference that others can utilize and appreciate. -Jason Frifeldt, Facilities Management Chair

What your committee does:Reviews, researches, and recommends policies for the Campus Center Complex and the Campus Center Board. Serves an integral part in CCB’s role as a policy governance board for the Campus Center Complex and the Campus Center Boards programming arms.Why you got involved in CCB:I wanted to work towards improving campus life for UHM students.-Matthew Nagata, President-Elect, Chair of Rules and Policies

Membership: How to Get Involved with CCB:

1. Pick up a CCB application at the CCB Offi ce, CC 313; visit the Ticket, Info, & ID offi ce at Campus Center; or e-mail: [email protected]. Return the application to CC 313, the CCB Offi ce3. When your application has been received, the membership chair will contact you.-Arantxa Medina, Membership Chair

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[email protected] | Regina Zabanal Student Ad Manager |Reece Farinas Marketing Director | Ka Leo | Wednesday, Sept. 12 2012

JOEY RAMIREZ

Associate Sports Editor

Looking for Mexican food near the university? Try Serg’s Mexican Kitchen. Serg’s provides instant ac-cess to authentic Mexican cui-sine. The restaurant provides outdoor seating, but is covered by a tarp to protect customers from the frequent Mānoa rain. However, it is the food that drives customers to Serg’s. “We’re actually famous for our fl autas and they’re our num-ber one most-ordered dish,” said Serg’s employee Amanda Drake. One of the newer additions to Serg’s menu is elote, which is a type of Mexican corn on the cob. Elote is typically eaten with a con-diment such as salt, sour cream, or chili pepper and adds to the au-

thenticity of Serg’s as it is rarely found at other Mexican restraunts. Also, Serg’s provides select dish-es at value-friendly prices. “Our burritos are giant,” said Drake. “You get a side of rice and beans. They’re [$8.75] before tax. They’ll fill you up. It’s enough for two people.” In addition, Serg’s also pro-vides different types of specialty dishes throughout the week. “On certain days we have menu-do,” said Drake. “Friday, Saturday and Sunday, is tripe soup and that’s really popular. On Wednesdays we have chile rellenos. It’s a giant chile and it’s stuffed with cheese, slath-ered with red or green sauce.” For the Wednedsday chile rellen-os special, the poblano pepper is also slightly fried and comes with cheese, sour cream, onions and cilantro. Additionally, Serg’s has a Taco Tuesday special, which features reg-

ular tacos for $1.50 and fi sh tacos for $2.00 from 4:00 p.m. to 9:00 p.m. University of Hawai‘i stu-dents, along with senior citizens and members of the military, re-ceive a 10 percent discount from Serg’s with a validated ID.

PHOTO BY PAIGE TAKEYA / KA LEO O HAWAI‘I

To avoid searching for parking, take advantage of City Café’s pick-up option.

Serg s emp One of the newer aSerg’s menu is elote, which is a type of Mexican corn on the cob. Elote is typically eaten with a con-diment such as salt, sour cream, or chili pepper and adds to the au-

os pslightly fried and csour cream, onions and cilantro.

Additionally, Serg’s has a TacoTuesday special, which features reg-

PHOTO BY PAIGE TAKEYA / KA LEO O HAWAI‘I

To avoid searching for parking, take advantage of City Café’s pick-up option.


PAIGE TAKEYA

Chief Copy Editor

The sweetest desserts are found in the unlikeliest places.

Nestled in a strip mall behind Walgreens by Ala Moana,

City Café is a tiny shop dedicated to serving up sandwiches, bubble teas

and – most importantly – decadent shave ice.

THE ATMOSPHERE City Café is as low-key as it gets. The restaurant contains no more than four to fi ve tables for patrons to squeeze onto (all no-nonsense chairs and tables not unlike what you might fi nd in a classroom) and is painted with a plain but cheer-ful island color palette and mural. Behind the counter, the shelves are lined with bottles of syrup and other kitchen items. It reminds me

strongly of the cramped-but-homey settings preferred by Shimazu Store, another shave ice shop. The shop is manned by the taci-turn owner and her counter staff. Their service is effi cient and fast, but they’ve never been especially friendly in the year that I have been acquainted with their shop.

THE FOOD The highlight of City Café has to be their Taiwanese shave ice. This delicacy differs from the fruity offer-ings found elsewhere on the island: Brown sugar syrup is the default fl avor, and the real star (rather than the garnish) is what goes on top. Toppings include caramel fl an, ice cream, condensed milk, fruit jelly (including coffee), mochi balls, azu-ki beans and tapioca, among others. Prices range depending on the quantity of ingredients, from one-three different toppings for $3.34 to

$5.25 for fi ve-seven toppings – a stealconsidering the size and quantity ofthe fi nal product. Their cheap pricesextend to the rest of their offeringsas well: milk and ice-based bubbledrinks cost $2.63 for a tall and $3.10for a grande. A blended drink costs$3.10 for a tall and $3.58 for a grande– a considerable discount from theprices found only a few streets awayat Ala Moana coffee shops. City Café also offers a variety ofsandwiches with prices starting at $5.25.

THE VERDICT City Café is affordable and deli-cious: If you’re craving somethingsweet – and different than whatyou’d fi nd at a typical shave ice storeor ice cream shop – then their Tai-wanese shave ice is perfect for bothyou and your wallet.

City Café: tasty Taiwanese treats

Serg’s Mexican KitchenSerg’s Mexican Kitchen

ughout the week. ain days we have menu-ake. “Friday, Saturday is tripe soup and that’s

ar. On Wednesdays we llenos. It’s a giant chilefed with cheese, slath-d or green sauce.”

Wednedsday chile rellen-

Address: 2740 E. Mānoa Rd.Hours: Mon-Sat 11 a.m.-9 a.m.; Sun 8 a.m.-8 p.m.Contact: 808-988-8118 or [email protected]

LEVI VILORIA / KA LEO O HAWAI‘I

Serg’s also has another location in Waimanalo.

gmail.comgmail.com

Address: 1518-F Makaloa St.Hours: Mon-Fri 8:30 a.m.-9 p.m., Sat 11:30 a.m.-9 p.m.Phone: 808-398-7598Phone: 808 398 759

6 a.m.-8 a.m.

Bogart’s Café ................... pg. 4Cream Pot ............................. pg.13

10 p.m.-12 a.m.

pg. 6 ................................. Hot Pot Heavenpg.10 Five Star International Buff et

12 a.m.-2 a.m.

pg. 21................................... Red Housepg. 7..................... Home Bar & Grill

8 p.m.-10 p.m.

pg.12 ..................................... Peace Café pg. 9 ...................................... Da Kitchen

8 a.m.-10 a.m.

City Café ............................................. pg. 15Jewel or Juice ................................. pg. 5

10 a.m.-12 p.m.

Your Kitchen ........................... pg. 3Serg’s Mexican Kitchen ... pg. 15

Good Morning Good NightKa Leo Dinining Guide

Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Foodie Reviews

CHANEL HEBARU

Contributing Writer

A few days ago, some friends and I decided to venture into this all-vegan eatery for dinner. Be-ing the veggie lover that I am, I fi gured there would not be many items that would surprise me. When trying to fi nd this place on South King Street, I recommend having your passengers keep a lookout because it is easy to miss.

ATMOSPHERE The fi rst word that came to mind when I stepped into Loving Hut was “clean.” The combination of muted yellow walls and white tables gave off a calm aura. A tele-vision running an endless stream of vegan news reports did contrast with the ambiance. The waitresses provided pleas-ant service and, since this place was small, at least one of them was always in view just in case we needed assistance or had any questions. For-tunately no extra service was need-ed, as our food was served quickly.

FOOD Loving Hut ’s dinner menu, like their décor, was simple. But our decisions were dif f icult since everything looked deli-

cious. We started off sharing one order of crispy rolls ($4.50) as an appetizer. They were simi-lar to any other vegetable spring roll I have had, so they were nothing special, yet it was com-forting to know that it did not taste wildly unique. We all opted to try some-thing dif ferent. One friend or-dered Guru Curry (1) ($9.25), a basic coconut curry dish featuring taro and tofu in ad-dition to potatoes and carrots. My other two friends got Fabu-lous Pho (2) ($9.50) and Royal Noodle Soup (3) ($9.95), two soup-based dishes that used, in addition to rice noodles, mush-rooms and tofu, plenty of meat substitutes in the form of soy protein and gluten. The broths for both of the soups were nicely f lavored and not bland. After much debate, I decided to get the Island Jewel (4) ($9.50). It was the best: It was presented in an Asian stir-fry style with a mix of vegetables, faux-shrimp made of yam root, sweet savory sauce and a scoop of brown rice.

MOCK MEAT For those of you meat lovers that are adventurous enough to

try this vegan restaurant, I sug-gest you be prepared for dishes that have mock meat. It is a meat substitute that aesthetically looks like meat, but is not. I had the opportunity to sam-ple the mock shrimp and “meat” made of soy protein served with the soups. They were both inter-esting, and the f lavor is a little dif ferent but not too far off from the real thing.

Vegan dining at Loving HutVegan dining at Loving Hut

yal woin

sh-eat soy ths ely

ded 50).

CHANEL HEBARU / KA LEO O HAWAI‘I

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Dear Students,

I’m thrilled to be back in Hawai‘i coaching your

University of Hawai‘i Warriors. We are excited about

the upcoming season; however, we realize that we

cannot accomplish our goals without your help and

support.

Please join us at Aloha Stadium this Saturday (Sept. 15)

as your football team opens its home season against

the Lamar University Cardinals at 6:00 p.m.

Enjoy fun-fi lled pre-game activities and then fi ll the

stands to cheer on your Warriors while enjoying

great camaraderie with your fellow students.

There will be free bus transportation from campus

and you will be admitted to the stadium by simply

showing your valid UH identifi cation card. In addition,

there will be special giveaways and prizes exclusively

for UH students.

It’s our inaugural season in the Mountain West

Conference and all of our games will be televised

either nationally, regionally, and/or statewide. Our

student sections will be featured prominently during

these telecasts and we want to show the country

the enthusiasm and pride of “Warrior Nation.”

Let’s Do This Together!

Norm ChowHead Football CoachUniversity of Hawai‘i

I’m thrilled to be backUniversity of Hawai‘i WI m thrilled to bI m thr

the upcoming season;Univers tyy

cannot accomplish outhe upcomingp g

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NICOLYN CHARLOT

Contributing Writer

The Red Ginger Health Café is a quaint restaurant nestled on the sec-ond fl oor of the Mānoa Marketplace. Based on the good Yelp reviews, I was eager to try this restaurant. So did it live up to the hype?

ATMOSPHERE Red Ginger’s decor features white walls and a simple bamboo design detailed into a corner. A few plants decorate the room, creating an atmosphere that is fresh and calming. When I went, the back-ground hummed with Adele’s “Set Fire to the Rain,” which suited the scene surprisingly well. The food was moderately priced, with most items falling between $5 and $10. All of the op-tions were healthy, and many were vegetarian-friendly. My fi rst impression was defi -nitely a good one. I requested a chicken salad wrap and a Very Ber-ry Smoothie. One of my friends or-dered the turkey avocado sandwich and the other asked for a turkey cranberry sandwich. We sat down at one of the small tables scattered around the room. The woman who served us was nice and cheery and our food came out quickly, so I was pleased with Red Ginger’s effi ciency and service. Unfortunately, I was less enthused by the food itself.

FOOD My chicken salad wrap was tasty, but the fl our on the tortilla made it diffi cult to appreciate the fl avor of the contents. The wrap was good otherwise, since the chicken salad and various vegetables blend-ed well together. Red Ginger even surprised me by adding grapes to the mix, which I enjoyed. Some un-remarkable tortilla chips joined the wrap and sandwiches. The smoothie was appetiz-ing but unusually creamy. While the taste was fi ne, the texture of it threw me off entirely. I’m used to smoothies having a few fruit chunks in them, but this felt like I was drinking a berry-fl avored milk-shake, which was different, though not necessarily bad. The turkey avocado sandwich tasted good, but again, there was a single element that threw it off – cream cheese. Regrettably, the same thing also happened with the cranberry turkey sandwich. This was the dish that had the most recommenda-tions on Yelp, yet my friends and I were unimpressed. Initially it tasted like an adequate turkey sandwich, but out of nowhere the bitter taste of cranberries was shoved into the mix, making the whole thing strange and unpleasant.

VERDICT Ultimately, Red Ginger tried too hard to be different. The food was okay, and though I felt like I was

eating a healthy and well-balanced meal, the strange combinations of fl avors and textures kept me from truly enjoying the food. Their cre-ativity may have worked with my wrap and grapes, but I cannot say the same for the turkey sandwich with cream cheese. Although it did taste good, it was diffi cult to enjoy because I was thrown off by the un-usual combination of fl avors. Perhaps I’m simply not an ex-pert in hip health foods, but my opinion is that visiting the Red Gin-ger Health Café was an interesting experience, though not one I intend on repeating in the future.

Red Ginger Health Café tries too hardRed Ginger Health Café tries too hard

Address: 2752 Woodlawn Drive, Ste. 5-213Hours: Mon-Fri 8 a.m.-4 p.m.; Sat 7 a.m.-3 p.m.Contact: 808-988-0588 or redgingerhealthcafe.com

Campus Center Dining

Proudly brought to you by Student Affairs Dining Services

Red Ginger Café has a breakfast menu in ad-dition to their sandwich off erings.

NICOLYN CHARLOTKA LEO O HAWAI‘I

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BRANDON HOO

Associate Chief Copy Editor

Red House in Honolulu opened its doors less than a year ago, offering more than typical Korean food. The restaurant’s Korean fusion food mixed with their modern red decor and nev-er-ending projection of Korean music videos give off a hip, trendy vibe perfect for today’s Kpop-lov-ing college student. Nestled along many other Ko-rean restaurants on Ke‘eaumoku Street, Red House’s bright red ex-terior sets it apart from the rest. But does the food follow suit?

ATMOSPHERE Upon opening the door to the restaurant, perhaps the first thing you notice is the large wall dedicated to playing projected music videos from top Korean art-ists (1). A bookshelf next to the door offers Korean magazines to keep you busy, should you have to wait for an available table. The interior decor gives off a fun atmosphere fitting for a younger generation with its

industrial-brick facade walls on one side and giant red cut-out images on the other, accented by sleek and modern furniture with a contemporary silver, white and red color scheme (2).

FOOD While Red House does offer a few typical Korean entrees, such as kalbi and bibimbap, the menu focuses on fusion cuisine. The back of the menu lists their more popular dishes if you have trouble deciding what to get. I chose to order the spicy pork with rice balls ($21.99) (3), which came on a hot plate with four rice balls and thin slices of spicy pork atop a bed of cabbage. The rice balls were lightly sea-soned and mixed with peas and carrots and covered in thin strips of nori. My companions and I en-joyed the pork, but noted that the pieces contained more fat than we would’ve liked. The rice balls were nothing more than “all right.” My fi rst friend ordered the white topokki ($13.99) (4), one of their three twists on regular topokki, a stir-fried rice cake

dish popular in Korea. The bite-sized rice cake pieces came with a creamy alfredo-like sauce mixed with a few vegetables. Initially we all enjoyed the dish, but after a few pieces the chewy rice cakes became a bit too much. My second friend opted for the regular sized pizza tonkatsu ($14.99), which is two large, fl at piec-es of tonkatsu topped like a pizza, with tomato sauce, mozarella cheese and a few sprinklings of green and red bell peppers with a mildly sweet katsu sauce all over. The plate also comes with two scoops of rice and a side of cole slaw. The pizza received mixed reactions ranging from “it’s so good” to “it’s so weird.”

VERDICT While the atmosphere of the restaurant is great for the trendy twenty-something, the menu prices are a bit too high for a typical student budget. The food wasn’t too bad, but compared to other fusion restaurants such as Shokudo, we were expecting a bit more. Perhaps I’ll stop by again one day, but it ’ll have to wait until I’ve got a bigger wallet.


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Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Recipes

Tasteful twist on tofuTasteful twist on tofu

Ingredients:

1/2 pack soft tofu (10 oz)1 quart fresh strawberries2 Tbsp lemon juice

3 Tbsp whipping cream3 Tbsp sugar1/2 Tbsp vanilla extract

TOFU STRAWBERRY DESSERT

Soft tofu is an low-calorie replacement for traditional whipped cream.

Tofu is an inexpensive pro-tein that can be served in many diff erent ways. Here are two dishes that my mother taught me that use tofu as the main ingredient.

1. Wash and clean the strawberries then cut them in half. 2. Mix all ingredients except for the strawber-ries in a blender for one minute. 3. Arrange the whipped tofu and strawberries on a platter and serve.

Directions:

Before cooking, it is important to drain your tofu overnight to avoid soggy tofu that breaks apart eas-ily. If you do not have the time to drain it overnight, wrap it in paper towels and press gently. Once your

paper towels are soaked, re-wrap your tofu with two dry paper towels. Finally, care-

fully place a cutting board on top of the tofu for fi fteen minutes – and then you are ready to go.

TOFU STEAKWhether you are a strict vegan or a meat lover, tofu steak is a winner. This low-fat dish will leave you feeling full and your heart happy.

1. Add salt, pepper, cumin and cornstarch into a bowl. 2. Cut tofu into six chunks lengthwise, about 1/2 inch thick, and cover each chunk with your dry mixture. 3. Put chunks on a warm fry pan with olive oil and fl ip occasionally until they are golden brown. 4. Serve with your favorite vegetables.

COMPILED BY BIANCA BYSTROM PINO

Contributing Writer

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Ingredients:1 pack fi rm tofu (20 oz)1 Tbsp salt1 Tbsp pepper

1 Tbsp cumin2 Tbsp cornstarch1 Tbsp olive oil

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Dining GuideDining Guide | Ka Leo | Wednesday, Sept. 12 2012Recipes

Hamburger pattiesCOMPILED BY CAITLIN KELLY

Associate News Editor

Hamburger patties are usually associated with diners and Fourth of July barbecues, but they’re easy enough to make on any oth-er occasion. Use this family recipe as a base for your own cooking.

HEAVENLY HAMBURGER PATTY

1. Combine ground beef, eggs and onion soup packet in a large mixing bowl.2. Soak the two slices of bread in a bowl of water for a minute. Then squeeze the water out of the bread and crumble it into the large mixing bowl.3. Sauté the chopped onions in butter until translucent and add to the mixing bowl.4. Add ketchup, along with garlic salt and pepper to taste, then knead ingredients together. 5. Form patties by rolling mixture into a ball and then flatten-ing into patties. 6. Grill or pan fry each patty for about five minutes on each side. A good indicator is pressing down on the patty until the juice comes out. If the juice is clear, it’s good; if it’s pink, you still have some time left.

2 lbs ground beef2 eggs1 envelope onion soup mix2 slices bread2 Tbsp butter

1 large on-ion, chopped3 Tbsp ketchupGarlic saltPepper

Ingredients:

Prep time: 20 minutesCook time: 10 minutesYield: 15 patties

Directions:

e on-hoppedp ketchup

salt

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Dining GuideDining Guide | Ka Leo | Wednesday, Sept. 12 2012 Recipes

KIM CLARK

News Editor

Eating healthy can be diffi cult for college students, especially those with a sweet tooth. However, it’s easy to fi nd dessert reci-pes online that have reduced fat. Here are a few guilt-free options modifi ed from bettycrocker.com that use fruit rather than sugar to

add sweetness without adding calories.

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add sweetness without

BAKED APPLES WITH CARAMEL SAUCE

4 apples2 Tbsp water

1 cup low-fat vanilla ice cream

¼ cup fat-free caramel toppingDash of cinnamon

1. Cut off the bottom and top of each apple. Use a paring knife to re-move the core of each apple.

2. Place apples in an 8x8 baking dish and cover with foil. Bake at 375 degrees for 40 minutes, or until apples are softened.3. Cut each apple in half and place the two halves in bowl. Spoon the ice cream between apple halves. Add caramel topping and sprinkle cinnamon.

Ingredients:

Directions:

PEACH AND BLUEBERRY CRISPIngredients:4 peaches, peeled and sliced1 cup blueberries2 Tbsp brown sugar2 Tbsp orange juice1 tsp ground cinnamon

¼ tsp ground nutmeg1 cup Honey Nut Clusters cereal, crushed1 cup low- fat vanilla yogurt

1. Heat oven to 375 degrees. Spray an 8x8 baking dish with cooking spray.2. Place peaches and blueberries in dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.3. Bake 15 minutes. Sprinkle with cereal. Bake 10 minutes or until peaches are tender. Serve with yogurt.

Directions:

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VEGAN HEATHEN / FLICKR


Easy sugar rushEasy sugar rushARIEL RAMOS

Managing Editor

Not everyone has a sweet tooth, but for those of us who do, our addiction can get expensive. With these easy and cheap reci-pes, these desserts can satisfy our taste buds without emptying our wallets.

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MALASADASYou no longer have to wait in any lines to get this sweet and piping- hot piece of fried dough.

Ingredients:Pillsbury biscuitsSugar

Cinnamon (optional)Vegetable oil

Directions:1. In a saucepan, heat vegetable oil to medium heat. This will allow the biscuit to cook thoroughly without burning the outside. 2. Place a biscuit in the heated oil and cook until golden brown (or darker if you prefer). Make sure to cook all sides.3. Remove biscuit from oil and place on a napkin-covered plate to absorb the extra oil and keep your malasadas from getting soggy. 4. Cook the other biscuits.5. Roll in sugar (and cinnamon if you’d like).

CHOCOLATE PUDDING POPSThis frozen treat is adapted from kraftrecipes.com.

1 pkg JELL-O Chocolate Instant Pudding2 cups cold milk½ cup Cool Whip Whipped Topping

Ingredients:

Directions:

1. Combine pudding mix and milk in a large bowl.2. Mix the Cool Whip into the pudding.3. Spoon mixture into small cups and insert wooden popsicle sticks into cups.4. Freeze until firm.

ptional)

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On-the-go healthy eatingCAITLIN KELLY

Associate News Editor

It’s almost a given that college students are strapped for cash and time. However, remember to grab a quick bite to eat before you

rush out of your house to make it to school or work. These recipes include common household ingredients, so it

can be a breeze to pack in your nutrients for the day.

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PEANUT BUTTER APPLE WRAPThis creation will satisfy your munchies and can be carried virtually anywhere. Whole-wheat tor-tillas are less processed than your average fl our tortilla, which means that they haven’t been stripped of as many essential nutrients.

OMELET IN A MUGIf you need a breakfast that’s portable, but doesn’t bore you back to sleep, look no further. This omelet covers most food groups essential for a healthy diet and ca-ters to those who are always on the go.

Ingredients:Ingredients:

Directions:Directions:

1 whole-wheat tortilla2 Tbsp peanut butter½ cup sliced apple1 container of your favorite yogurt

¼ cup chopped bell pepper2 Tbsp chopped onion½ cup Egg Beaters2 Tbsp shredded cheese

1. Spread peanut butter onto tortilla.2. Top with apple slices.3. Tightly roll tortilla and enjoy, using yogurt as dipping sauce.

1. In a microwave-safe mug, microwave peppers and onions for one minute. 2. Add Egg Beaters and microwave for one minute.3. Add cheese, stir and microwave for about 45 seconds.

ENGLISH MUFFIN SANDWICHA bagel sandwich can be a treat to enjoy every once in a while, but they tend to be high in calories and come with unhealthy toppings. An Eng-lish muffi n, however, has about the same amount of calories as half of a bagel and can be modifi ed in hundreds of ways.

Ingredients:

Directions:

1 English muffi n1 slice turkey1 slice low-fat cheese

1. Put one slice of turkey on bottom half of muffi n, and then the slice of cheese.2. Top with the other half of the muffi n and put into toaster oven for 5-7 minutes, or until crispy.

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MARY THOMPSON / FLICKR


Fast dinner recipesFast dinner recipes COMPILED BY BETH DORSEY

Design Editor

Dining out is expensive, but when I started college I had trouble fi nding time to prepare my own meals. Growing up, my mama always seemed to fi nd the time. I fi gured whatever recipes that helped her handle fi ve kids could help me get through fi ve classes. Here are two of my favorites that are fast, aff ord-able and straight from home.

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“Late Night Dining Special”

Directions:

Ingredients:1 lb hamburger1 large can of cream of mush-room soup

1/4 onion, chopped2 cups shredded cheddar cheese1/2 bag tater tots1 small can of corn

1. In a medium skillet, cook chicken breasts. 2. Place frozen broccoli in a bowl and microwave for four minutes, drain excess water and set aside. 3. In a large skillet, combine cream of chicken soup, mayo, lemon juice and curry powder over low heat. Cut up chicken and stir into sauce. Add broccoli, but do not overstir or broccoli will get mushy. Add more lemon juice or curry if stronger fl avor is desired. 4. Serve over any kind of pasta or potatoes. Our family favorites are rice or egg noodles, but it also tastes good on toasted French bread as an open-faced sandwhich.

Ingredients:

TATER TOT CASSEROLE

Directions:1. Preheat oven to 450 degrees. 2. Brown meat and onion together, drain grease. Mix in cream of mushroom soup. 3. Spread mixture evenly in the bottom of a medium-sized baking dish. 4. Sprinkle corn and grated cheese over meat mixture. Top with tater tots, covering completely. 5. Bake at 450 degrees for 25 minutes.

1 lb boneless skinless chicken breasts1 1/2 cups mayonnaise1 large can cream of chicken soup

1 bag frozen broccoli3 Tbsp lemon juice2 tsp curry powder

CHICKEN DEVAN

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808.739.09933447 Waialae Ave.

Get Active!Get Active!

Student Rec Services

Student Recreation Services 1337 Lower Campus Rd. Honolulu, Hawaii 96822(808) 956-6468

Hours: Mon - Fri: 8:00 am - 6:00 pm Sat: 8:00 am - 12:00 pm

for all our schedules and events visit us at facebook.com/UHMRECSERV

University of Hawaii at Manoa

Ingredients:

Directions:

SOYOUN JOO

Contributing Writer

Gaeranjim, or Korean steamed egg, is simple and fi lling. This Asian staple pro-vides many health benefi ts and is fi nancially sustainable for consumers.

Each bowl serves about four people and contains 265 calories and 17.6 grams of fat. This is much better than microwaveable meals or

fast food, which could be at least 350 to 900 calories per serving with higher amounts of fat and sodium.

Requiring only four eggs, water, salt and scallions, it is the best type of meal for an impoverished college student.A piping hot bowl of gaeranjim can be enjoyed with white or brown rice and can be modifi ed to accommo-date a person’s taste by adding spices or herbs.

Korean steamed egg dishKorean steamed egg dish

4 eggs3/4 cup water

2 tsp salt1 scallion, chopped

1. In a heat-safe bowl (porcelain or stoneware work best), whisk all ingredients together until fully combined.2. If using microwave, cover the bowl with a plate and cook for four minutes.3. If steaming on stove, place the bowl in the steamer for 10 minutes over medium-high meat. You can also just put the bowl in a large pot with a few inches of water at the bottom (15 minutes over low-medium heat). the bottom (15 minutes over low-medium heat).

Gaeranjim Gaeranjim (계란(계란찜)

STU SPIVACK /FLICKR


Ingredients:

PEANUT BUTTER AND CHOCOLATE CHIP MUFFINS

Directions:

OCOLATE CHIP S

1. Preheat your oven to 350° F and take your peanut butter out of the fridge so it can warm up a bit. 2. Combine all your dry ingredients in a large bowl: flour, sugar, baking powder and salt. 3. Mix in your milk, egg and then peanut butter. Finally, fold in your chocolate chips. 4. Fill muffin cups 3/4 of the way, and bake for about 15-20 min-utes – the muffins should be a light golden brown. You’ll know they are done when you can poke them all the way through to the bottom of the pan with a toothpick and there is no batter on it when you pull it out.

2 cups all-purpose fl our1/3 cup white sugar2 tsp baking powder1/2 tsp salt3 Tbsp butter, melted1/2 cup peanut butter1 cup milk1 large egg, beaten3/4 cup chocolate chips

(Yields a dozen muffi ns)

COMPILED BY SARAH NISHIOKA

Contributing Writer

Let’s say you have a busy week coming up and you’re worried that you won’t have time to eat breakfast ev-ery morning. If you invest a little time in baking, you can have some delicious muffins that are easy to grab on your way out the door or can be packed as a snack for breaks between classes. This recipe is adapted from Delish-blog.com and is personally en-dorsed by this author and her hungry roommates.

Treat yourself to breakfastTreat yourself to breakfast

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Dining Guide | Ka Leo | Wednesday, Sept. 12 2012 Games

ACROSS1 “Rumble in the Jungle”

champ4 Hanging on every word8 Crumb bum

14 Actor Chaney15 Dot on a map16 Delphi’s claim to fame17 Perspective-bending artist19 “Beau Geste” novelist20 Grade for a tween21 Scottish hillside23 Convent residents24 Runner Sebastian et al.26 Second and third in a

sequence28 Port relative30 Sears rival34 Subdue with a stun gun35 Final Four initials37 “Mercy!”38 Penn Sta. users39 Blues standard first

recorded by Ma Rainey41 KGB counterpart42 Prettify44 “Roots” author Haley45 Game with a 32-card deck46 “Never Give a Sucker an

Even Break” star48 How some beer is sold50 Mil. plane for small runways51 Civil wrong52 Barbershop member55 CNBC interviewees58 Reverend’s residence61 Pepsi alternative63 Justice League publisher65 Charm66 Entry point67 Kite on the links68 “Who wants ice cream?”

reply69 Lid malady70 Lamb mom

DOWN1 Poor box donations2 Focal points3 More than4 Having deeper pockets5 Hibachi residue6 Roman commoner7 Okla. or Dak., once8 Inept sheep keeper9 Circle part

10 Beginning11 Color of raw silk12 Narrow valley13 Mil. bigwigs18 Five-and-dime, e.g.22 Game player’s haunts25 iPad-to-iMac activity27 Fourth prime minister of

Israel28 It may be bendy29 One of three in Coca-Cola30 Locks up31 Cable venue for vintage

sitcoms32 Poland Spring competitor33 Dublin-born poet36 Pacifier site39 Online tech news site40 Parkway off-ramp43 Meat- or fish-filled pastry45 “Vamoose!”47 Pin down49 “Mercy!”52 “Dracula” novelist Stoker53 Peak54 Fountain build-up56 Track numbers57 St. Andrew’s Day celebrant59 Garbage barge60 Salinger heroine62 Apollo lander, briefly64 Affectedly shy

Los Angeles Times Daily Crossword Puzzle Edited by Rich Norris and Joyce Lewis

Fill in the grid so that every row, every column, and every 3x3 box contains the

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Dining GuideDining Guide | Ka Leo | Wednesday, Sept. 12 2012Comics


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