April 6th, 2010

Cheap Bitch Eats:Aloha Kaua’i and Huli Huli sauce

It’s unanimous.  Kaua’i is ruled by roosters who announce the day starting at 5 am.  I don’t understand why food is so expensive on this island since it is ruled by chickens that are beyond range-fee.  They are everywhere: side of public highways, parks and resorts.  Watching them makes me hungry.

After a 23 year hiatus, Warren, I and the kids are on the lovely island of Kaua’i at the Kiahuna Outrigger Plantation.  In a moment of rain weather weakness, we decided to get out of Dodge (Santa Cruz) and head off to the tropics during spring break.  Kaua’i is as breathtaking as we once remembered and the resort is excellent.   We booked the vacation thru Costco (cheap bitch) and so far we are delighted with the accommodations.  If you are interested, we are staying in condo #100 which is a 2 bedroom/2 bath unit with a small and delightful view of the ocean from our living room balcony.  The unit has been recently upgraded and looks better than my house.  Beware, though, if you are an air-conditioner addict, this is not the place.  Many units use the tropical breezes to cool off the rooms.

The wild rooster of Kaua'i

Now about the important stuff.  Since it is now 8:30 am, and we got to the condo last night, I’ve had no time to check out local food, except the Safeway and Foodland.  Foodland does carry organics and local produce but I am shocked at the prices, except for Japanese cucumbers and papaya.  So for breakfast, papaya with lime and Hawaii’s excellent coffee is a treat.

Since we had no time to make dinner last night when we arrived, I grabbed a rotisserie chicken at Foodland.  Usually these are fatty and overdone with sauce, but this was succulent.  The sauce was Huli-Huli and it is brain-dead to make.  Use it to marinate or barbeque on chicken, fish, beef or pork.

Huli Huli Sauce – prepare this in the morning

1 cup of soy sauce

3 heaping tablespoon of  brown sugar

1 teaspoon of finely chopped ginger

Salt and Pepper to taste.

Mix well soy, 2 heaping tablespoons of brown sugar, ginger.  Pour mixture over meat ready to marinate in a glass or ceramic container (I use my lasagna pyrex dish).  Put remaining brown sugar on top of meat and refrigerate. Turn over meat occasionally.  After 3 – 8 hours of marinating, roast, bake or barbeque meat.

Aloha. Pictures to be up as soon as I can find editing software.

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