Duck Noodle
Duck noodle soup is an example of how Chinese food has evolved in Vietnam. Different from Vietnamese food and different from Chinese food, it's the perfect combination of both.
Kūpuna
Hawai‘i chef Ed Kenney talks story with Aunty Lei to find out what it was like growing up on the island of Lāna‘i. In Hawaiian they call her elder or “kupuna". She shares her stories joyfully and we are a better community for it.
Pho Shop
The deceivingly simple broth of pho has layers upon layers of flavor. Join Hawai‘i chefs Ed Kenney and Andrew Le when they discover the complexity of pho at an unassuming yet well renowned soup shop in Ho Chi Minh City, Vietnam.
Pork Belly
Many cuisines have pork belly dishes. Find out about the unique technique and ingredients that go into roasted crispy pork belly, Vietnamese style.
Laulau Preparation
Laulau, a traditional Hawaiian dish, is usually made with pork or chicken. However, Hawai‘i chef Ed Kenney learns how to make laulau with venison from Anela Evans, Lāna‘i sytle. The magic of a pressure cooker cuts down cooking time by hours!
Noodle Shop
Handmade Vietnamese rice noodles are still made in Vietnam. Learn how this family run business sticks to tradition to produce delicious rice noodles doing it all by hand and not by machine!
Candy
On their culinary adventure, Hawai‘i chefs Ed Kenney and Andrew Le learn how to make che lam, a Vietnamese style mochi made from rice and Pandan. Pandan is used in Vietnam for many things including tea and seasoning. Can you describe what its flavor is?
Vietnam, Hanoi Pho
We continue our journey in Vietnam, with Chefs Ed Kenney and Andrew Le. In Hanoi we learn about the origins of pho, visit an ancient village, and find out about a near tragedy that brought the Le family closer together and jump started Andrew’s culinary career.
Vietnam, Ho Chi Minh City Pho
In this two-part episode we follow popular Hawaii Chef, Andrew Le, to Ho Chi Minh City not just to taste original Pho the national dish of Vietnam, but also to connect to his family roots. It is a return to the city that his parents fled in 1975, barely escaping the fall of Saigon.
Philippines Adobo
Bravo Top Chef ‘s Fan Favorite Sheldon Simeon finds it easy to shine the light on traditional Filipino dishes - but it takes a first ever trip to the Philippines to rock his culinary senses. Born and raised in the small town of Hilo, Hawaii, Sheldon credits his dad for his love of the Filipino cuisine. Join Family Ingredients in an episode that shares everything about family, food and fun.
Baguio Market
Hawai‘i chefs Ed Kenney and Sheldon Simeon shop for dinner at the Baguio Market, Philippines, and have their senses rocked. Join the excitement as they forage from one vendor to the next ending with a lesson in filleting fish - Baguio style.
Slam Poets
Hawai‘i chefs Ed Kenney and Sheldon Simeon meet young poets who are preserving their culture through poetry. The poets write poems that reconnect them to their heritage and identity, and in the process Sheldon reflects on growing up in Hawai‘i, his connection to his heritage through food, and pride in being Filipino.
Tricycle
Found everywhere in the Philippines, tricycles are a popular mode of transportation. Hawai‘I chefs Ed Kenney and Sheldon Simeon get cozy in a tricycle ride as they make their way from Manila to Baguio.
Chefs Cooking
Hawai‘i chefs Ed Kenney and Sheldon Simeon learn how to cook pinapaitan, a traditional Ilocano dish, from Chef Peter Rodriguez. Ever the adventurous chefs, Ed and Sheldon have a hair raising experience when they taste raw papait as they prepare the ingredients.
Family Ingredients
Whether it’s returning to the source, chasing your love, respecting the land or awakening the past – Family Ingredients is a journey where our host, Ed Kenney, highlights a simple dish that reminds us of the importance of family, friends and purpose.
Preview: Puerto Rico Arroz con Gandules
Puerto Rican pride thrives in Hawai’i! Chef Ed meets up with entertainer Tiara Hernandez, whose family grew up in Waikiki. Tiara follows a culinary path to a country she’s never seen to learn more about her heritage.
Preview: Japan Miso Soup
In Japan, miso factories are like microbreweries in America. Hawai’i chefs Ed Kenney and Alan Wong search for the finest ingredients and dive deep into a bowl of Wong’s favorite childhood dish, miso soup.
Preview: California Pipi Kaula
Hawaiian cowboys, who were considered among the best in the world, made tender beef jerky called pipi kaula. Trace the origins of the Hawaiian cowboy lifestyle to the adobes of California, and see how the traditions are still enjoyed today.
Preview: Tahiti Poisson Cru
Modern seafarers proved that Polynesians navigated their world in canoes, following the stars. Meet a crew member on a worldwide voyage with a stop at his ancestral home — a family moment to remember and a dish never to forget.
Preview: Okinawa Soki Soba
Don’t confuse Okinawan soba with Japanese soba. The blend of noodles, soup, and pork spare ribs embodies the spirit of the Okinawan people and the complex history of their islands.
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