web analytics

Hana Hou: Krazy Kitchen


Malcolm “Mal” Shiroma, owner of Krazy Kitchen (and Krazy Karaoke) personally delivers our plate lunch orders direct to our office lunch room. Awesome!

No, this isn’t a story about some kind of funny repeat mishap in my kitchen. This is about yet another “drop” from Krazy Kitchen, a fairly new takeout plate lunch joint in Chinatown Honolulu where our office gang has been ordering from regularly lately. This, thanks in part to their convenient 4 plate minimum FREE delivery service right to your doorstep within the general downtown Honolulu area (just call your order in!), affordable prices, generous portions, and most importantly, ONO ‘kine grindz!


Krazy Kitchen Deep-Fried BBQ Pork Spare Ribs

The most interesting special of the day this past Monday being aptly named Krazy Deep Fried BBQ Spare Ribs. Not that deep-fried pork ribs are anything new, however these are certainly unique in that they’re coated with Japanese Panko bread crumbs, while inside, they’re your typical fall-off-the-bone pork spare ribs coated rather generously with traditional American style tomato-based smokey BBQ sauce.


Krazy Kitchen Deep-Fried BBQ Pork Spare Ribs (plate 2)

While if I did this myself, I would have opted for (Bull Dog brand) Tonkatsu sauce, the American style BBQ Sauce combined with the panko-fried pork actually turned out surprisingly FANTASTIC!

Witness how the tender pork coated in in perfectly “GBD” panko pulls right off the short rib bone.

So tender ‘n juicy on the inside, crispety-crunchety on the outside, with that smokey BBQ sauce ever so gingerly kissing the crust and soaking into the tender pork. Bow-chic-a-wow-wow! *puts on smooth jazz music* LOL

All I have to say is, Krazy Kitchen’s deep-fried, panko-crusted smokey, bone-lickin’ tender pork ribs FOR THE WIN! 5-SPAM Musubi!  If you’re a BBQ pork ribs fan, you MUST TRY IT!

Other Krazy Kitchen plates that landed in our office on this order….


Krazy Kitchen Cheeseburger Deluxe


Krazy Kitchen Tuna Sandwich


Krazy Kitchen Chili Dog Rice Bowl mini


Beef Stew Bowl mini


Krazy Kitchen Hamburger Steak


Krazy Kitchen Hamburger Steak, “semi-gravy-all-ovah”


Krazy Kitchen Teri Beef plate (includes Mac Salad, next photo)


Macaroni Salad (included with most plates unless otherwise noted)

 


Baked Spaghetti & Meatballs with Garlic Bread (and tossed green salad, next photo)


Tossed Green Salad with Ranch (included with most plates as an option to Mac Salad; other dressings also available)

While I can’t detail the taste of every plate shown other than the Fried BBQ Ribs I sampled, as a general assessment, everyone said they’d reorder what they tried here, with an overall agreed thumbs-up of raving approval.


Krazy Kitchen Deep-Fried BBQ Pork Spare Ribs…. FOR THE WIN!!!


Krazy Kitchen Tuesday, March 8th daily special: Pasta Timpano: “The Ultimate Italian Dish! Be prepared to have you taste buds go Krazy  …. YOU’RE GONNA LOVE IT!!! 😁 It’s a once in a life time chance to try this super SPECIAL meal, unless you go to Italy.  It is really humbug to make (like those panda bears … grrrrr) it’s very time consuming and an ingredient hog, but, the end result is WOW – I used a double WOW WOW on the menu.  Just for you Krazies, we will bear grrrrrrr’s and serve it on Tuesday, March 8th … try not to miss this chance.”

Krazy Kitchen Tuesday, March 8th daily special: Pasta Timpano: “A huge, round “drum or dome” of pasta, filled with even more pasta and i.e. meatballs, sausage, pork shank, chicken, hard-boiled eggs, etc … see one example below.  Okay, we couldn’t find a dutch oven to make the Timpano a dome, so, it will be a drum shape – not the worry, the taste will be just as good.”


Wednesday, March 10th daily special is Krazy Kitchen Tempura Don, served with rice, Kim Chee and Tossed Salad: “Crispy Japanese tempura over rice – that’s why we call it Tempura Don.  The kind of tempura that the outer layer feels like it’s melting as you chew and you immediately begin to taste the main inner core of the entire presentation – the shrimp, calamari, egg plant, round onions, okinawan sweet potato, green bean and the asparagus.  What and extravagant tempura cache, and, not having have to go to a full-on Japanese restaurant at that.  Just call and yee shall receive!”


Krazy Kitchen 3/10/16 daily special: Herb Roasted Chicken over Rice Pilaf, served with side of green beans with bacon and tossed greens: “Another home cooked meal for you Krazies.  Slow roasted herb chicken …. you know what that mean right?  Yes, TENDERRRRRRRR to the max.  Add to that, the flavoring of our herb and spices and what do you get?  A melt in your mouth, taste bud tantalizing and can’t stop saying “mmmmmm” Krazy Herb Roasted Chicken.  Now, feel this savory chicken resting on, and caressed in, a warm blanket of lightly flavored rice pilaf, imagine the herb and spice scents mixed with the exotic ingredients of the pilaf essence … that is the ambiance of our Daily Special today.  If you want to know the true meaning of “savory”, don’t look it up in the dictionary and don’t ask anyone … just experience it.”


Herb Roasted Chicken over Rice Pilaf, with a side of Cole Slaw

Krazy Kitchen
1169 Maunakea Street
Honolulu, Hawaii  96817

Tel. (808) 537-7878
www.KrazyKitchenHi.com

The Tasty Island rating:

(5) Broke da’ mout’ ono ‘kine WINNAHZ!
(based on rating the Deep-Fried BBQ Pork Spare Ribs)

Related links:
Krazy Kitchen – Yelp user reviews

P.S. Here’s my cousin Rex Von Arnswaldt with his lovely wife Cam Tran, with myself at Ala Moana Center yesterday afternoon…


Pomai, Cam and Rex @ Ala Moana Center ~ 3.09.16

You may recall Cam Tran as a broadcast weather reporter (meteorologist) for KITV 4 news, who recently moved to the east coast to work for the Weather Channel. Rex Von Arnswaldt is also from KITV 4, winning awards for his video work on Pamela Young’s highly acclaimed ‘Mixed Plate’ series. They’re back home in Honolulu for a much needed mini vacation (Rex doesn’t want to leave!). Rex and Cam also recently got married. ;-)

8 thoughts on “Hana Hou: Krazy Kitchen

  • March 10, 2016 at 7:24 am
    Permalink

    Deep fried pork ribs sounds like crazy carnival food. Like something served at the same booth as deep fried butter.

    Reply
    • March 10, 2016 at 8:06 am
      Permalink

      h,

      That’s exactly what it is. Deep-fried pork ribs were once featured on a Travel Channel episode aptly named “Food Paradise: Deep Fried Carnival Food”. Only difference, is that guy’s deep-fried pork ribs were more American style “chicken-fried” (an American flour-based batter, along with a soak in buttermilk to tenderize the pork, IIRC).

      Not to be dwarfed by my recent post on the Waialua Carnival, featuring deep-fried Twinkies and Funnel Cake.

      After deep-fried cheese, deep-fried butter doesn’t surprise me.

      OK, now I’m limping. lol

      Reply
      • March 10, 2016 at 11:43 am
        Permalink

        You know what fried carnival food I’ve always wanted to try? Deep fried avocado! Panko crusted would be best. Yum. Fried vegetables are my guilty pleasure. Fried mushrooms? Fried zucchini? Onion Rings? Green tomatoes? Yes, yes, yes, yes. Avocado would be magic!!

        I think putting chicken in buttermilk before frying is a southern thing. My grandmother always did it.

        Reply
        • March 10, 2016 at 12:30 pm
          Permalink

          h,

          Well then, you might missed Krazy Kitchen’s Tempura Don special of the day for today, which was added to this post after it was already published…


          Wednesday, March 10th daily special is Krazy Kitchen Tempura Don, served with rice, Kim Chee and Tossed Salad: “Crispy Japanese tempura over rice – that’s why we call it Tempura Don.  The kind of tempura that the outer layer feels like it’s melting as you chew and you immediately begin to taste the main inner core of the entire presentation – the shrimp, calamari, egg plant, round onions, okinawan sweet potato, green bean and the asparagus.  What and extravagant tempura cache, and, not having have to go to a full-on Japanese restaurant at that.  Just call and yee shall receive!”

          As you know, Tempura is a lighter, more delicate Japanese deep-fried batter style, usually dipped in a sauce made with Bonito and grated turnip. A popular genre of eatery in Honolulu now are Japanese Udon shops that specialize in serving all kinds of tempura served with their house-made thick noodles, either with or without broth. Varieties of tempura are vast, including all kinds of veggies that sound like would interest you. I believe they also do Avocado tempura (or at least I’ve seen it done before).

          Marukame Udon in Waikiki is one of those shops, who actually placed 10th in the nation on Yelp’s 2016 most popular restaurant list, based on their high amount of positive reviews.

          There’s this watercress farm on Oahu named Sumida’s, who once featured Grandma Sumida’s Watecress Tempura on a local cooking show. I always wanted to try that! Looked so ono!

          Reply
          • March 10, 2016 at 2:28 pm
            Permalink

            I absolutely love veggie tempura, and tempura sauce. Not sure what’s in it, but the ones I’ve had don’t sound like the way you describe it. It’s usually slightly sweet, but not as sweet as Teri, thin, warm and often has some scallion cut up in it. Tempura is one of the only ways I like sweet potato. Broccoli and green bean are my favorites, but I love the onion and asparagus as well. The only veggie tempura I’m not fond of is eggplant. It absorbs too much oil for my taste.  You know what would probably make for delicious tempura? Scallions (negi?)! When I was a kid and didn’t have a choice over what I ate, my parents always made me eat negimaki and it was pretty good. Well, the negi was. And the sauce. The meat, not so much. But I think we’ve talked about our mutual love for scallions before. I often steam them and eat them like other greens. When I used to eat fish, I’d bake the fish on a bed of scallions and steam them that way.

  • March 11, 2016 at 9:57 am
    Permalink

    h,

    Ah, sounds like you’ve had your share of Tempura. If that’s the case, you’d LOVE these Dynamite Sushi Sliders from Otsuji Farms…


    Otsuji Farm’s Dynamite “Ahi-Free” Guacamole Kale Tempura Sushi Sliders.

    The Kale Tempura ALONE is awesome… then you get the creamy-chunky guac’ and the tasty drizzled sauces over that? BOMB.DOT.COM!  Oh, and of course the Mushroom “Fries” you pointed out from that original post.

    Not really tempura, but similar concept, and close relative to Green Onions, the “Angry Korean Lady” makes a KILLER Chive Jun…


    Angry Korean Lady’s Chive Jun

    Jun is a Korean style batter made simply by dipping either meat or vegetables in flour, then in beaten egg and pan-fry. The secret to good Jun is in the marinade they use for the meat, fish and/or veggies, and how they tenderize it.

    Reply
  • March 11, 2016 at 12:51 pm
    Permalink

    Tempura kale does sound good. I’m on the fence about chive Jun. I don’t really love eggs (which is weird, because I like quiche and baked egg custard). I guess it’s worth a try though, not sure if the korean places around here have it. The chive jun sort of reminds me of kookoo sabzi (a persian egg and herb dish. You’d probably like that.

    I’m noticing a return to posts where you eat. Does this mean you’re feeling better?

    Reply
  • March 31, 2016 at 11:12 am
    Permalink

    Pomai:  That “Timpano” is the main dish in the movie “Big Night”.  I was blown away when they showed it being made in the movie; as the little restaurant that was trying to make it basically blew it’s budget to afford all the ingredients… and now, its a sometimes special at KK! Wow

    And now, those deep fried ribs are annudah item to add to my next visit home… gawd….

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: