Hawaii (Day 3)

We were taken for dim sum at Legends restaurant in Chinatown. According to the Wongs, the chef comes in at 10 a.m. but doesn't churn out most of the stuff until 11 a.m. It's imperative to arrive as close to 11 as possible because this place packs up quickly! We had the usual "har kau" (shrimp in rice wrapper), "siew mai" (minced pork and shrimp in eggy rice wrapper), fried yam pockets, chicken feet, steamed pork ribs. It tasted superb to someone who hasn't eaten dim sum in over a year! We also had Singapore chow mein and "har sang meen" (big shrimp on top of a bed of crunchy egg noddles in an egg sauce).

That evening, you guessed it, we ate leftovers from our meal. My mom-in-law also made "siew yoke" (roasted pork with crunchy skin). She got this recipe from a friend of hers. It's really easy--just uses salt and vinegar. Unfortunately, we can't make it in Iowa, even though we're surrounded by hogs, because butchers here don't leave the skins on when doing their thing. It violates some sort of health code--they're afraid there could be cross-contamination.

I had a glass of wine, which was enough to put me to sleep for the day. It looked like I got sunburned!