Portuguese Sweet Bread

Growing up, we used to have slices of King’s Hawaiian brand Portuguese Sweet Bread for breakfast. The bread had a sweet, eggy crumb and a dark, almost coffee-flavored crust. I’d smear on pats of spread and devour the loaf. It would be gone within a few days.

Annie found this recipe from “The Bread Baker’s Apprentice” that was quite easy to do and produced two wonderful loaves. The crust was soft and delicious while the cumb was tight but light.


We gave one loaf away and kept one for ourselves. The kids devoured the loaf within a few days.

Aloha, Nate

Spam, Eggs, and Fried Rice

Spam and eggs on rice. The quintessential local-style Hawaiian breakfast. They even serve this for breakfast at McDonald’s there.

I think mine is tastier though.

Aloha, Nate

Fried rice w/ habanero sauce

I am not ashamed to say that I eat fried rice with Spam. Hawaiian-born and -raised, Spam fried rice is comfort food, to say the least.

That doesn’t mean, though, that I can’t jazz it up a bit with some habanero sauce!

This particular sauce, given to me by a friend from Texas, is not really that hot. It’s also got a nice sweetness from pineapple to balance out the heat. I’ve almost used up the whole bottle already.

Aloha, Nate

Hurricane Popcorn

There are lots of flavored popcorns out on the market but a uniquely Hawaiian twist on this popular snack is known as “hurricane popcorn”. It was invented by the Hawaiian Popcorn Company but you can take the components and make it yourself.

The arare is a Japanese snack of roasted rice crackers seasoned with soy sauce. Furikake is very finely chopped dried seaweed. Of course you know microwave popcorn.

Just pop the corn, pour it out in a bowl, sprinkle on the furikake, and dump the arare on top. For added flavor, shake on some li hing powder. Then mix it all together.

Good to the last kernel!

Aloha, Nate

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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