Join Barefoot Wines and the Surfrider Foundation for some community good before relaxing at Tiki’s! Don’t miss the upcoming International Surfing Day cleanup and party on Sunday, June 17, at Diamond Head from 10:00am to 12:00pm. Check in will be a 9:45am at Pu’u Leahi, Diamond Head. Cleanup will start at 10:00am until 11:45am, when we will return to the staging area. The cleanup will be followed by an after-party for the volunteers at Tiki’s sponsored by Barefoot Wines. Stay or return later for Chef Ronnie’s Father's Day Special Mixed Grill - 8oz. Spice Rubbed Bone in N.Y Steak, Half Rack of Tikis Guava BBQ Ribs, a Half pound of Snow Crab Legs, Soy Glazed Kahuku Corn and Truffled Mashed Potatoes. Make your reservations today by calling the restaurant at 808-923-8454 or online at tikisgrill.com. For more details, check out our event page on Facebook!
Crunchy wok fired Shrimp served in a Szechuan three peppercorn mix with Cilantro over fried brown rice. This is the traditional style preparation with the HEAD & SHELLS ON. The entire shrimp is edible, not for the faint of heart, but you can peel & eat them if you have to! www.tikisgrill.com
Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap [lâːp], also spelled laap, larp, laab) is a type of Laotian and Isan (Northeast Thailand) meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people, with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos and is one of the most famous dishes from Laos. Since larb is eaten all over Laos, including the southern half of Laos, which formerly included present-day Isan region of Thailand, published books regarding Southeast Asian cuisines generally refer to larb as simply a Lao-style (Laotian-style) salad.
Types of larb
Larb is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice and raw vegetables. Fresh Thai holy basil (bai kraphao) is also one of the standard accompaniments for larb in Thailand.
There are several kinds of larb from Northern Thailand which do not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" (Thai: ลาบปลา) is a kind of larb which is made of minced fish mixed with spices.
It was great to have Melissa Chang @Melissa808 stop in with friends from the online community of Fodors, they call it GTG (short for Get ToGether). She then wrote a cool blog post about life before Facebook and the newer "social media." She was connecting online before twitter was cool. Below is a little taste of what she wrote and a few photos Melissa took:Most people nowadays know me for my online activity on Twitter and Facebook, and primarily on a local level. But did you know that I’ve been active online in other communities for more than a decade? I had gotten into different online communities like Epicurious.com and iVillage.com, but none were as satisfying or helpful as Fodors.com (mostly because I’m addicted to traveling).
Monica with Chef Ronnie
Another new item: Kal bi gyoza ($11). These beefy fried dumplings sit on a drizzle of kabayaki sauce and miso chili aioli. Locals will like these, but they are perfect for out of town guests who want to try something exotic but aren't really adventurous.
See Melissa's full blog post and more photos at: