Aloha, pehea ʻoe Honolulu?

Aloha, aloha! Honolulu and Hawaii are next up here on this Friday mouse blog, and of course we made poke, which is said to be the next big food trend (Business insider stated so in February this year). And coconut shrimps – what can possibly be more Honolulu than coconut shrimps? That would be Coconut goody goody, then. Or maybe Lau Lau.

Scroll down for recipes, pics and our next destination, and find out how many mice this Friday mouse got!

PS: Remember that you can follow us on Facebook too!

Ahi Fish PokeDSCF5621


  • 400 grams ahi, cut into bite size pieces
  • ½ cup maui onion, or yellow onion
  • ½ cup chopped green onions
  • ¼ to ½ cup limu kohu (adjust to your liking)
  • 2 tablespoons ground kukui nuts (Inamona)
  • 1 tablespoon sesame oil
  • ¼ to ⅓ cup shoyu (optional)


  1. Mix sesame oil with shoyu separately.
  2. Add onions, limu, and ground kukui nuts to fish and mix together.
  3. Add sesame and shoyu mixture to ahi, adjust according to taste.
  4. Chill it if you can. We normally just eat it as is. It’s always good.

Beer Batter Coconut ShrimpDSCF4958


  •  Shrimp:
  • 1 pound (21/25) raw shrimp
  •  Ice water, enough to cover shrimp
  •  1 teaspoon salt
  •  1 teaspoon white pepper
  •  Beer Batter:
  •  1 cup panko
  •  1 cup shredded coconut, unsweetened
  •  ¾ cup flour
  •  ½ teaspoon baking powder
  •  ½ teaspoon salt
  •  1 small egg
  •  ¾ cup beer


  1. Peel, de-vein and butterfly shrimp. Place shrimp in ice water, then add salt and pepper; soak for 15 minutes.
  2. Mix together panko and shredded coconut. Set aside.
  3. In another bowl, add flour, baking powder, salt, egg and beer; mix together.
  4. Place shrimp in beer batter mixture and then coat with panko mixture.
  5. Deep fry shrimp for 2 to 3 minutes, or until golden brown. Drain on paper towels.

Lau LauDSCF4954


  • 4 large whole collard leaves
  • 1 medium sweet potatoes or Okinawan purple sweet potatoes, unpeeled and cut into ½-inch cubes (4 cups)
  • ½ cup tightly packed chopped fresh spinach
  • ½ cup coconut milk
  • ¼ cup thinly sliced green onion
  • ⅛ tsp. red pepper flakes, or more to taste
  • 1 tsp. smoked paprika, or a few drops liquid smoke


  1. Fill large pot with 4 cm water, and bring to a boil. Drop collard leaves in water one at time, and cook 1 to 2 minutes, or until slightly soft. Transfer to plate to drain. Set aside.
  2. Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 minutes, or until just tender. Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika. Season with salt and pepper, if desired. Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.
  3. Lay 1 collard leaf face down on work surface, with stem pointing away from you. Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.
  4. Increase heat under steamer to high. Transfer rolls to steamer basket, cover pot, and steam 2 to 3 minutes. Transfer to serving platter with tongs.

Coconut Goody GoodyDSCF4960


  •  2 cans frozen coconut milk, thawed
  •  1 can 7-up
  •  1 can sweet condensed milk
  •  ½ teaspoon pure coconut extract, or to taste
  •  2 to 3 drops blue food coloring, optional
  •  Garnish with shredded coconut, optional


  1. Combine all ingredients in mixing bowl.
  2. Use a hand electric mixer and mix ingredients for about two minutes.
  3. Pour into individual containers and freeze.
  4. Makes about 4-6cups. Enjoy!

With Hawaiian mouse we enjoyed Chilean sparkling wine Tarapaca.

This friday got: 3andhalfmiceratingDSCF4959







The journey continues! Next time you see us, we’re in Tokyo, Japan!


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