Review: Rocky's Coffee Shop

My husband and I go to Rocky's for breakfast on the weekend whenever we are feeling nostalgic or when I'm craving local-style fried rice. We've been coming to this family-owned Waipahu establishment since we moved back to Hawaii in 1993. Incidentally, the waitresses that served us back then all still work there. If no tables are available when you arrive, be sure to add your name to the clipboard hanging from a nail on the wall just inside the entrance. Or you can sit at the counter if a stool is available. Also, be sure to bring cash because this place doesn't accept credit cards or checks.

This no-frills restaurant is famous for their Fried Rice Omelet ($7.55). I sometimes opt for Portuguese sausage with 2 eggs ($5.80) and pay a little extra for a scoop of fried rice (with green onions). No, they don't serve brown rice - think 1960's food! They also only have one type of bread for toast - you guessed it - white. My husband usually orders the Vienna sausage with his eggs and rice ($5.80) because he gets the entire little can of sausages. However, he ordered hash browns instead of rice during our last visit. As you can see in the photo below, he got Tator Tots instead of hash browns. When I pointed this out to him, my good-natured husband just shrugged and proclaimed, "Close enough."

I always hope that the woman (who wears her hair in a bun) is working the grill because the fried rice is always perfect when she makes it. The man who works the grill when she is not there doesn't mix the ingredients as well as he should so the fried rice ends up with chunks of white rice here and there. Another popular dish is the Banana Hotcakes ($5.00.) Many customers order it, even for take-out. We don't order coffee here because they serve the same grade of coffee that my parents still drink at home - weak! We just eat our breakfast then drive to Starbucks afterwards.

Parking is free, but can be scarce on weekends. There are a few parallel stalls on the street, but most customers park in the lot behind the restaurant. Be warned, however, that the parking lot can be a nightmare due to the popularity of the open market (formerly Big Way Supermarket). We sometimes enter the back of the parking lot via Bank of Hawaii from Farrington Hwy instead of trying to enter the lot via Waipahu Depot Road.

Rocky's Coffee Shop

94-316 Waipahu Depot Road

Waipahu, HI 96797

Phone: (808) 677-3842 (No answering machine)

Hours:

Mon, Tue, Wed, Fri, Sat - 4:30 am - 12:00 pm

Sun - 5:00 am - 12:00 pm

Thu - Closed

Fried Rice Omelet

Two eggs, Vienna sausage and "hash browns"

Karen's Red Velvet Cupcakes

I recently ordered some scrumptious-looking cupcakes from an award-winning bakery for my mom's birthday dinner. However, the cupcakes were only average in taste. My red velvet cupcakes with the rich cream cheese frosting would have been a much better choice. Here is my recipe:

Cupcake ingredients:
1 ½ cups sugar
1 stick butter
2 eggs
2 cups flour – measure first then sift and use all
2 Tbs unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup milk
½ cup sour cream
4 tsp red food coloring (refer to notation at the bottom of this post)
1 tsp vanilla extract
24 cupcake cups (paper or foil)

Frosting ingredients:
1 stick butter (1/2 cup)
8 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Red sprinkles (optional)

Method - Cupcakes:
1. Preheat oven 350 degrees.
2. In a large bowl, cream together butter and sugar. Add eggs, one at a time, mix well.
3. In a second bowl, sift together flour, cocoa powder, baking soda, baking powder. And the salt.
4. In a third bowl, whisk sour cream, milk, vanilla and food coloring.
5. Add flour mixture and milk mixture into butter mixture in turns, incorporating each time. End with flour mixture. Mix well.
6. Scoop batter into cupcake cups, filling about ½ to ¾ full. (Using an ice cream scooper with a spring release is helpful.)
7. Bake for 20-22 minutes, rotating pan halfway through to ensure even baking. Test for doneness with a toothpick. Cupcakes should be slightly springy when pressed lightly.
8. Cool cupcakes before frosting.

Method - Frosting:
1. Cream butter and cream cheese using electric mixer. Mix in vanilla.
2. Mix in powdered sugar gradually, testing for desired sweetness. (I used the full 2 cups.)
3. Roll down the sides of a ziplock bag and scoop frosting in. Squeeze the frosting into one corner of the bag, release extra air, and seal the bag. Cut one corner of the bag with a scissors.
4. Pipe frosting onto cooled cupcakes. Decorate with red sprinkles if desired.



Note: Add more food coloring to the batter if it doesn't look red enough for you. I prefer to use less coloring so the cupcakes are not as bright red as you might see at a bakery.

Chimichurri Sauce

1-1/2 cups fresh parsley

1 cup fresh cilantro

Juice of 1 lime

2-3 cloves garlic

1/4 cup olive oil

1 tsp Hawaiian salt

1. Add all ingredients to a blender or food processor and blend until you get a smooth bright green sauce.

2. Taste and correct seasoning or add more oil if too dry.

3. Serve with grilled meat such as steak, pork chops or chicken. Use sparingly because this sauce has a lot of flavor. Makes about half a cup.

Note: I served this sauce with rib eye steaks that were seasoned with Hawaiian salt, pepper and garlic powder. The 1/2 inch thick steaks were cooked in the oven at 400 degrees for 15 minutes then broiled for 5 minutes.

Review: Sushi & Bibimbap

Note: Updated 5/31/13 with a photo of the spicy pork bibimbap.

Original Post:

There is a little take-out place next to the main entrance of the City Financial Building in downtown Honolulu that is easy to overlook. Besides sushi and bibimbap, they also sell a variety of other dishes including noodles and plate lunches. If you have a chance to have lunch here, I highly recommend the bibimbap!

The first time I ever tasted bibimbap was on a Korean Airlines flight to Seoul. I have not been able to find bibimbap in Hawaii that is comparable in flavor and texture --- until now! Bibimbap is comprised of a bed of warm rice topped with a variety of fresh vegetables, egg, kim chee and your choice of meat. I ordered the spicy pork topping the first time and it was so flavorful that I didn't need to add the sauce ($7.99). I ordered the beef topping during my second visit and had to use a little of the (kochujang) sauce to add more flavor. I loved the shredded turnip kimchee and the marinated shiitake mushrooms, which made this dish special. Also, a light miso soup was included with my order.

A photo of the owner accepting an award for "Best Bibimbap" is taped to the inside of the glass door alongside photos of their menu items. The owner takes the orders himself and is very cordial. The first time I ordered bibimbap from this place, he made sure that I knew what I was ordering and that I knew to mix the ingredients together before devouring! He gave me both "hot" and "regular" sauce and told me to taste the sauces first before pouring them over my food. I think this shows how much he cares about the quality of his product!

The place is very tiny and only two people can fit in the space allotted to customers to place their order. After I ordered and paid, I waited outside on the sidewalk until my made-to-order dish was ready. There are a few outdoor tables along side the building, but I don't think they are reserved for the restaurant's patrons. I'll try their sushi in the near future but only after my craving for their scrumptious bibimbap has been satisfied.

The nearest affordable parking is at the Main Post Office, which is less than a block away. Don't forget to bring quarters for the parking meter.

Sushi & Bibimbap 

201 Merchant Street, #101

Honolulu, HI 96813

Ph: (808) 550-8989

Hours:

Monday to Friday - 6:30 am to 6:00 pm

Bibimbap with Pork

Bibimbap with Beef

Baked Salmon with Furikake

This is a commonly used recipe in Hawaii. Try it with Siracha instead if wasabi for a yummy change.

2 salmon filets (half pound or less per filet)

1 clove garlic, minced or pressed

1 Tbs low-fat mayonnaise

3 Tbs furikake

1 tsp soy sauce

1 tsp wasabi paste OR Siracha sauce

Black pepper to taste

1. Rinse salmon filets and pat dry with paper towels.

2. Lay filets skin-side down on a foil-lined pan.

3. Mix the rest of the ingredients and spread evenly over the top of the filets.

4. Bake for 10 minutes in a pre-heated oven at 350 degrees.

5. Turn off "bake" setting on the oven and switch to "broil."

6. Move the pan to the top rack and broil filets until the top is bubbly and browned, approximately 5 minutes.

Terri's Apple Crisp

Crust:
1 block of butter (1/2 cup)
1/4 cup sugar
1 cup flour

Filling:
1 can Comstock brand apples (21 oz)

1. Cut crust ingredients into pea sized pieces.
2. Lightly press the crust mixture into a 9 x 9 cake pan.
3. Bake at 350 degrees for 15 minutes. Remove from oven and cool.
4. Layer apple filling over cooled crust.

Topping:
1/2 block of butter (1/4 cup)
1/8 cup sugar
1/8 cup flour
1 cup oatmeal (uncooked)

1. Mix all topping ingredients with your hands to create a crumbly topping.
2. Sprinkle topping over apple filling.
3. Bake for 50 minutes at 350 degrees.
4. Cool before cutting. Serve with vanilla ice cream.

Refried Beans

1 can Rosarita's Refried Black Beans (low-fat )
1 clove garlic, crushed
1 fresh jalapeño pepper
Water
Salt (optional )

1. Broil all sides of the jalapeño until the skin is blistered and color turns army green. Cut off the stem, slice the pepper length-wise, and remove the seeds. Warning: Do not touch your eyes or face after handling the pepper. Wash hands thoroughly with soap and water.
2. Pour beans into a casserole and add a little water to thin the beans to your preference.
3. Add garlic and whole jalapeño to the beans. Add salt if desired. Stir gently.
4. Cover and microwave for 2 minutes or until warmed through.
5. Remove the jalapeño before serving. If you like your food spicy, chop up the jalapeño and add it back to the beans.

Chicken Burrito Verde

2 cups cooked chicken, shredded
1 jar Herdez salsa verde (16 oz)
1/2 round onion, chopped
1/2 cup cilantro, chopped
1 clove garlic, chopped
1/2 tsp chili powder
1/2 tsp cumin
2 Tbs sour cream
4 large flour tortillas
Shredded Cheese for topping
Cooking spray

1. Add the garlic, onions, cilantro, and the verde salsa into a blender. Blend to combine ingredients.
2. Pour half of the salsa mixture into a bowl and mix in the chicken and sour cream.
3. Spray a casserole or foil-lined pan with cooking spray. Pour a thin layer of the reserved salsa mixture to coat the bottom of the casserole/pan.
4. Divide the chicken/salsa mixture evenly between the tortillas. Fold all sides to form burritos.
5. Place each burrito into the casserole/pan, seam side down.
6. Pour the remaining salsa mixture over the burritos. Sprinkle cheese over the top.
7. Cover and bake 350 degrees for 30 minutes.