We Tried It: 9 Recipes from Sheldon Simeon’s New Cookbook
Pork belly adobo, nori chicken, chocolate birthday cake butter mochi: Sheldon Simeon is proudest of the people, places and poke of his home and we found all of these in “Cook Real Hawai‘i.”
May 10, 2021
There’s kakimochi on the cover, a quote by Frank De Lima and a section called Fry Action. It’s plain as poi:
Cook Real Hawaiʻiis dripping with local flair and flavor. Every recipe, every photo, every thoughtful word represents Sheldon Simeon’s mix-plate community and lively backyard. “Peek into a garage or house party on the weekend and count the number of cultures spread out on the table. Oxtail soup nestled next to kim chee dip with a side of fried wontons and fish cakes,” he says in the book’s introduction. “I’m not Korean, but I love to make kalbi. I’m not Chinese, but I love to make chow fun. Breaking bread together expanded our palates and created new combinations of flavors and ingredi