Hawaiian chip expanding its line
By Joan Namkoong
Advertiser Food Editor
James Chan started the Hawaiian Chip Co. about a year ago, specializing in crisp Okinawan sweet potato chips.
"We have five flavors: plain and salted, vinegar and salt, Mauna Kea crisps with sugar, Kamuela crunch flavored with jalapeno, garlic and onion, and Pele's fury that's really hot," Chan explained. He also makes taro chips: salted, kiawe barbecue and his newest flavor, taro crunch with garlic and jalapeno. All were tested on friends, family and co-workers before he launched his business of making chips and selling them at swap meets and craft fairs.
Now he's looking to supplying a lot of chips to places like Hilo Hattie's and DFS stores; in the meantime, you can find his chips at Neiman Marcus, Pat's Island Delights, and Petals and Beans. Or stop by the chippery at 717 N. King St.
New energy booster
Need a shot of adrenaline? South Beach Beverage Co. is betting on it with its beverage supplement named SoBe Adrenaline Rush. Billed as a maximum energy supplement, the carbonated passion fruit-flavor drink disguises the flavor of d-ribose, l-carnitine, taurine, inositol, guarana, Siberian ginseng and vitamins B12, B6 and C. The 8.2-fluid-ounce can sells for about $2 and has 140 calories and 34 grams of sugar, sure to give you some kind of rush.
Yam bean or jicama, sha got in Cantonese, is a tuberous native of the American tropics. Known here as chop suey yam, jicama has a pale tan skin and crunchy, white sweet flesh. It's excellent raw or in stir fries. Look for blemish-free, firm tubers; store in refrigerator wrapped in plastic. To use: peel the fibrous skin, slice for salads or cut into julienne for stir fries. Slice and use on vegetable trays; excellent with lime juice, salt and chili powder.
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