Flamingo dining of yesteryear | The Honolulu Advertiser

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Flamingo dining of yesteryear | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, August 15, 2007

FOOD FOR THOUGHT
Flamingo dining of yesteryear

By Wanda A. Adams
Advertiser Columnist

Several readers wrote in to say that the answer to Lehua Henion's question about the restaurant she remembered lovingly on Ala Moana/Nimitz was the Flamingo restaurant. Carol Hasegawa wrote, nostalgically: "It was one of my favorite eating spots because they offered a full meal of soup/fruit cocktail/bread/butter/entree/dessert (homemade pie) plus coffee/tea/fruit punch. You were able to order breakfast, lunch or dinner throughout the day." She loved the pancakes and the clubhouse sandwiches. One of the most frustrating things: To recall so well a dish you liked at a particular restaurant and know you'll never have it again!

Doughboy Pineapple Pie? Hasegawa is on a search of her own. She wants the recipe for fresh pineapple pie as it was made at the old Doughboy Bakery, which started out in 'Aiea/Waiau, moved to Westridge and then ended at the YMCA on Richards Street in Honolulu. She said it was a double-crust pie with a filling that resembled the filling for lemon meringue pie but with pineapple instead. Anybody got this one? Because it sounds really intriguing. I'm going to check my pineapple sources, too.

Vanilla Wafer Apple Crisp? Rose Castro wrote in to request a recipe for a different kind of apple crisp. She had it at a birthday party, but the family won't part with the recipe. She thinks the crust was made with vanilla wafers and there was a granola-cinnamon topping.

Had a request for a bi bim kook soo recipe. Responses came from all over. This one is from Rod, a fellow employee at The Advertiser.

BI BIM KOOK SOO

1 (8-ounce) package somen noodles

1 Japanese cucumber, julienned

1 cup bean sprouts parboiled, drained, and chilled

1/4 head lettuce, shredded

1/4 head cabbage parboiled, drained and chilled

1/4 pound beef boiled, cut in strips and chilled

Sauce:

1/4 cup shoyu

2 tablespoons ko chu jung sauce

1 tablespoon sesame oil

1 tablespoon sugar

Cook, drain and chill noodles. Prepare vegetables and combine with noodles in large bowl.

Combine sauce ingredients and mix well. Pour over rest of ingredients and mix well.

Serves 6.

Per serving: 320 calories, 7 g fat, 2 g saturated fat, 20 mg cholesterol, greater than 1000 mg sodium, 50 g carbohydrate, 5 g fiber, 6 g sugar, 15 g protein

Rod notes that you can use kal bi, bul go gi or spicy chicken in place of the boiled beef. Other recipes I received added blanched, chopped watercress; strips of egg omelet; minced garlic in the sauce. Some sauteed the beef in a bit of the sauce rather than boiliing it. One recipe called for kim chee, chopped fine.

Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

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