Apple Bananas Fried In Our Hawaiian Style Panko Crust Served A La Mode And Drizzled In Caramel

Mo's House Special Fried Ice Cream Sandwich Belgian Waffle

Mix Of Fried Sweet Potato, Zucchini, Asparagus, Onion Rings

Veggie Basket

Basket of Fries

2202 Reusable Aluminum Bottle Still Sparkling

Waiakea Water

Basket Coleslaw

Basket of Sweet Potato Fries

3 Pieces Calamari

Fish of Choice

Coffee

Mo's Creamy Iced Espresso

Water

Black Tea

B Salad

Root Float

Belgian Waffle

Fish

Panko Fried Vegetables

Extra Jumbo Black Tiger Shrimp, Wild Calamari Strips, Large Sea Scallops Fried In Our Hawaiian Style Panko Crust

Shrimp Calamari Scallops

Chopped and fried in a spring roll wrapper

CALAMAR AND CHIPS

CALAMAR

SMOKED MOZZARELLA PANKO FRIED VEGETABLES

AHILUMPIA

Vanilla Ice Cream with Raw Hawaiian Honey

Scoop the vanilla ice cream into balls using an ice cream scooper and place them on a tray. Freeze for at least 2 hours until firm.

Prepare Ice Cream Balls

In a bowl, mix the all-purpose flour, egg, and milk to create a smooth batter.

Prepare Batter

Once the ice cream is firm, dip each ball into the batter, allowing excess to drip off, and then roll in the panko breadcrumbs to coat evenly.

Coat Ice Cream

Heat oil in a deep frying pan to 350°F (175°C). Fry each coated ice cream ball for about 30 seconds until golden brown. Remove and drain on paper towels.

Fry Ice Cream

Peel and slice the apple and banana into bite-sized pieces.

Prepare Fruits

In a skillet, combine the sliced apple and banana with cinnamon and brown sugar. Cook over medium heat until the fruits are soft and caramelized, about 5-7 minutes.

Cook Fruits

In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. In another bowl, beat the eggs and mix with milk, vanilla extract, and melted butter. Combine wet and dry ingredients until just mixed.

Make Waffle Batter

Preheat a waffle iron and pour enough batter to cover the surface. Cook according to the manufacturer’s instructions until golden brown. Repeat for remaining batter.

Cook Waffles

Place a waffle on a plate, add a scoop of fried ice cream on top, then spoon the warm caramelized fruit mixture over the ice cream. Top with another waffle.

Assemble Sandwich

Drizzle caramel sauce over the top and add a dollop of whipped cream on the side. Serve immediately.

Add Toppings

vanilla ice cream

all-purpose flour

milk

Hawaiian style panko breadcrumbs

oil for frying

apple

banana

cinnamon

brown sugar

baking powder

sugar

salt

eggs

vanilla extract

melted butter

caramel sauce

whipped cream

Peel and cut the sweet potatoes into fry-shaped sticks. Slice the zucchini into rounds. Trim the tough ends of the asparagus and cut them in half if they are long. Slice the onion into rings.

Prepare the Vegetables

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add water while whisking until a smooth batter forms. It should be thick enough to coat the vegetables.

Make the Batter

In a large, deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it’s ready.

Heat the Oil

Dip the prepared sweet potato sticks, zucchini rounds, asparagus pieces, and onion rings into the batter to coat them evenly. Carefully place them into the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan.

Fry the Vegetables

Once fried, remove the vegetables using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. While they are still hot, season with black pepper, paprika, and garlic powder to taste.

Drain and Season

Transfer the fried veggies to a serving platter. Enjoy them warm as a delicious snack or side dish!

Serve the Veggie Basket

Sweet Potato

Zucchini

Asparagus

Onion

All-purpose flour

Cornstarch

Baking powder

Salt

Vegetable oil

Black pepper

Paprika

Garlic powder

Wash and peel the Russet potatoes. Cut them into thin strips or wedges, depending on your preference. Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Prepare the Potatoes

After soaking, drain the water and pat the potato strips dry with a clean towel. This will help them crisp up during frying.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer for accuracy.

Carefully add a batch of dried potato strips to the hot oil. Do not overcrowd the pot. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt and black pepper. Toss gently to coat evenly.

Season the Fries

If desired, sprinkle the fries with grated Parmesan cheese, chopped parsley, garlic powder, and paprika for added flavor.

Add Optional Toppings

Serve the fries hot in a basket or on a plate, and enjoy with your favorite dipping sauces!

Serve

Russet potatoes

Parmesan cheese, grated

Fresh parsley, chopped

Start by selecting a clean, reusable aluminum bottle that is designed for liquids. Ensure that it is properly sanitized before use.

Preparing the Bottle

Pour 1 liter of Waiakea Spring Water into the aluminum bottle, filling it to the desired level, leaving some space at the top for carbonation if making it sparkling.

Filling with Water

If you prefer the sparkling version, use a carbonation system to infuse the water with carbon dioxide to your liking, typically a few seconds of carbonation is sufficient.

Adding Carbonation (optional)

Securely close the aluminum bottle with its cap, ensuring that it is airtight to maintain the freshness of the water.

Sealing the Bottle

Waiakea Spring Water

Aluminum Bottle

Carbon Dioxide (for sparkling version)

In a large mixing bowl, combine the shredded green cabbage, shredded carrots, thinly sliced red bell pepper, and chopped green onions. Toss gently to mix the vegetables evenly.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed until smooth and well combined.

Make the Dressing

Pour the dressing over the vegetable mixture. Stir gently until all the vegetables are coated with the dressing.

Mix Ingredients

Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together.

Refrigerate

Once chilled, give the coleslaw a good stir and serve it in a basket or bowl as a side dish.

Serve the Coleslaw

Green cabbage, shredded

Carrots, shredded

Red bell pepper, thinly sliced

Green onions, chopped

Mayonnaise

Apple cider vinegar

Sugar

Celery seed

Thoroughly wash the sweet potatoes under running water to remove any dirt. Peel the skins using a vegetable peeler.

Wash and Peel Sweet Potatoes

Slice the peeled sweet potatoes into thin strips, about 1/4 inch thick, to resemble fries. Try to keep them uniform in size for even cooking.

Cut Sweet Potatoes into Fries

Preheat your oven to 425°F (220°C) to ensure it is hot enough to make the fries crispy.

Preheat Oven

In a large mixing bowl, combine the cut sweet potatoes, olive oil, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using). Toss well until all fries are evenly coated with the oil and seasonings.

Season the Sweet Potatoes

Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for proper crisping.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the fries halfway through the cooking time to ensure even browning. They should be golden and crispy when done.

Bake the Fries

Remove the fries from the oven and let them cool for a few minutes. Serve hot in a basket or on a plate, optionally garnished with fresh herbs or additional seasoning.

Sweet potatoes

Olive oil

Cayenne pepper

Begin by rinsing the fresh calamari under cold water. Remove the head and tentacles, and then peel off the outer skin. Cut the body into rings about 1/2 inch thick.

Clean the Calamari

In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well until all dry ingredients are evenly distributed.

Prepare the Breading

In another bowl, whisk together the eggs and buttermilk until smooth. This will be your wet batter. Set up a breading station with the flour mixture on one side and the wet batter on the other.

Set Up the Breading Station

Dip each calamari ring into the wet batter, allowing any excess to drip off. Then, coat it with the flour mixture, pressing gently to ensure the breading sticks. Repeat until all rings are breaded.

Bread the Calamari

In a large, deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). To test if it's ready, drop a small piece of bread into the oil; if it sizzles and browns quickly, the oil is hot enough.

Carefully add the breaded calamari rings in batches to the hot oil. Do not overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the calamari and transfer it to a plate lined with paper towels to drain excess oil.

Fry the Calamari

Once all the calamari is fried, serve immediately while hot with your choice of dipping sauce.

In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, and garlic powder. Mix well until smooth and fully blended.

Make the Dipping Sauce

Fresh calamari (squid)

Eggs

Buttermilk

Oil (for frying)

Sriracha sauce

Lemon juice

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.

Prepare the Marinade

Place the fish fillets in a shallow dish. Pour the marinade over the fish, ensuring that each fillet is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Fish

Preheat the Oven

Line a baking sheet with parchment paper or lightly grease it. Place the marinated fish fillets on the baking sheet. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

Bake the Fish

Remove the fish from the oven, and sprinkle with chopped fresh parsley. Serve immediately, garnished with lemon slices and capers if desired.

Garnish and Serve

Fish fillets (of your choice, e.g., salmon, tilapia, or cod)

Garlic (minced)

Fresh parsley (chopped)

Lemon slices (for garnish)

Capers (for garnish)

Measure out 0.5 cups of coffee beans and grind them to a medium-coarse consistency using a coffee grinder. This will help in extracting the flavors when brewing.

Grind the Coffee Beans

In a kettle or pot, bring 4 cups of water to a boil. Make sure to use filtered water for the best taste.

Boil the Water

Once the water is boiling, pour it over the ground coffee in a coffee maker or French press. Allow it to brew for about 4-5 minutes, depending on your desired strength.

Brew the Coffee

After brewing, pour the coffee into your favorite mug and add 2 tablespoons of sugar. Stir until fully dissolved.

Add Sugar

Add 0.5 cups of milk or cream to the coffee. Adjust according to your taste preference.

Add Milk or Cream

Lastly, add 1 teaspoon of vanilla extract for a delightful flavor enhancement. Stir well.

Flavor with Vanilla

Your coffee is now ready to be enjoyed. Serve hot and savor the rich flavors!

Coffee beans

Milk or Cream

Vanilla extract

In an espresso machine, brew 2 shots of espresso using 60ml of water. Set aside to cool slightly.

Mo's House Special Fried Ice Cream Sandwich Belgian Waffle

Veggie Basket

Basket Of Fries

Waiakea Water

Basket Coleslaw

Basket Of Sweet Potato Fries

3 Pieces Calamari

Fish Of Choice

Coffee

Mo's Creamy Iced Espresso

Water

Black Tea

B Salad

Root Float

Belgian Waffle

Fish

Panko Fried Vegetables

Shrimp Calamari Scallops

Ahi

Calamar And Chips

Calamar

Smoked Mozzarella Panko Fried Vegetables

Ahilumpia

Vanilla Ice Cream With Raw Hawaiian Honey