Hello everyone my name is Leonora Ching. I grew up in Honolulu, Hawaii, and am now living in Las Vegas, Nevada. On my channel I will teach you how to pickle and cook many dishes! I have been cooking for over 50+ years and it is my passion! I have taught the blind and handicapped how to cook, and have been featured in many magazines, newspapers, and tv & radio shows. I also wrote a cook book called “The Pickle Lady’s Pickle Passion” and it shows you how to pickle many dishes. The book can be found in most of the public libraries on Oahu, Hi and a couple of libraries in las Vegas Nevada. My Please subscribe to my channel and like my videos!
I live in San Diego and last year I visited Hawaii and fell in love with Lilikoi butter. I was stretching the one that I bought there, run out and I was missing the flavour. Now I get to make one for myself and family and excited! Thank you for sharing your video!
O Auntie! I have not had this since my cousins and I were kids in the 70’s, and my mom would buy this container of pink & yellow & light blue … it was guri guri! After all these decades, and me living far away, and my cherished parents gone, I suddenly began remembering my cousins and I, waiting our turns in the kitchen, clutching our little rice bowls while Mom spooned the festive rainbow concoction up. It was creamier than sherbet, too ice-milky to be ice cream… with a unique, candy- like spin in the taste of each flavah. It was so different. But definitely a celebration of childhood. I started searching for a recipe but have held off trying one, as I have been unsure which flavoring additions will taste best. Perfect Timing! I hope you are well. I only found your channel searching for half moon recipe this summer. (I still cannot get hold of wheat starch. It is always sold out at the Asian Market. I am thinking of asking a dim sum restsurant I know of they might be willing to sell me a couple pounds.) The salted dry radish is hard as well. It’s on Amazon but pricey there. (My fave half moon is at that little family shop in the Manoa Marketplace. Theirs actually has no meat, I found out. I’m not vegetarian, but it is so ono, with wood ear slivers and I think water chestnut. I will try your recipe once I have wheat starch. Love the half moon wrap, with its chewy, half translucent goodness. You can see a hint of what’s inside. (Also want to make pot roast pork/kau yuk, like they had at Patti’s Delicatesen. Do you know if the NOH char siu powder pack and Lee Kim jar of BBQ Pork would achieve that? I prefer to cook from scratch, but would like to replicate one similar to that guilty pleasure I have not had in a couple of decades. Thank you again for sharing your precious skills and talent. I don’t ever want to lose the nostalgic, delicious food recipes which made growing up in Hawaii this past century (my mother graduated ‘46 from Kaimuki High) so personal and memorable.
Thank you for this video. I see it's from 3 yrs ago, so I hope you're doing well. I've found seeds for these melons, but failed to get them planted this year. I'll certainly save this recipe for next season. Thanks again. Dave
Hello, do you ever use bittermelon (ampalaya) in your pinackbet? I saw your original message. Yes, it’s bitter, but it’s delicious bitter which makes it “PINACKBET”. To me this is more dinengdeng than Pinackbet. Thank you for all your delicious recipes. Mahalo plenty.
I think kimchi stew is my favorite Korean dish. I haven’t met a dish that I didn’t like yet, but the kimchi stew is my favorite. My recipe is very similar to yours but I love to add more gochugaru and have a spicy and warming meal. I also like to add mushrooms on occasion. Any kind seems to work! But I do love mushrooms! Thanks for sharing, love your recipes!!! ❤😊❤
Yes!!! My faaaavorite when I go to Korean restaurants. I’m so happy to finally be able to make this at home. Thanks for sharing the recipe. Is everything done on medium heat?
Hey Lenora! I’m a Honolulu transplant living in South Carolina for many years now. I remember eating kau yuk every Sunday at Tasty Chop Suey in Kalihi. It was so ono. I recall theirs being a bright red color and not cooked the same way. I’m guessing they steamed it without browning. I’ve subscribed and have been watching your videos endlessly….thank you for sharing your recipes and cooking techniques. I truly miss home and miss the food even more. Aloha! ❤️🌺🌈🌴
I lived in South Carolina in Columbia working in psychiatric settings many years ago for 4 years. Restaurants use food coloring and don't normally make it the way I do, it's too much work. This is the way my family made it but if I'm lazy, I'll just cook it in a pot. Take out restaurants are disgusting with their kau yuk, they use only a bottled sauce.
@@HawaiisPickleLady you must have worked on Bull Street! That area has totally changed in the past five years…buildings torn down and new ones built ( lots of apartments). I live a hour north of Columbia, just south of Charlotte, NC.
TY for showing us all the sauces in ur pantry-I used to have a lot too but w our wildfire I had to dump them all! 😢 So slowly I need to repurchase n this helps to remind me of what I should buy. Interesting u have that Hawn salt fr Kauai..I visited those salt ponds when I was young..keep up all of ur great videos! ❤
