I don’t know why I took so long to make this a subject, but for those that don’t know, I have a love for food just as the next foodie.  This section is dedicated to all the food adventures and awesome eats I encounter that I think is worth bragging about!  Be sure to get ready for drooling mouths and grumbling stomachs because I’m pretty sure this section will get you HUNGRY!


Sura Hawaii II

What’s good everybody! Here again with a foodie video from one of Hawaii’s popular kbbq spots, Sura! This restaurant originally opened in Honolulu under the name, “678” (for the og’s that remember that name). A decision was made though, in 2016 to split off from that franchise and changed their name to, “Sura”. Despite the name change, they’re still the same, awesome restaurant back when they were called, “678”.

The girlfriend and I went here for lunch one afternoon because not only were we craving korean bbq, but also some delicious brisket! There’s 2 places we love to go for brisket and that would be either Sura (of course) or Gen BBQ. But because we live on the west side of Oahu, Sura II in Kapolei was the nearest one to get our fix.

One of their top things to order are their brisket, cow tongue (we don’t personally eat cow tongue, don’t ask why lol, but I know some of you out there LOVE cow tongue), galbi, and pork belly just to name a few. You can’t eat those delicious meats without Sura’s delicious sauces too! One of my faves is the sesame oil & salt. I HAVE TO have it with my meal or else I’ll be mad lol. Then there’s this sweet soy based sauce they also serve for your meat dipping, which is also yummy. But I still prefer the sesame oil and salt dipping sauce.

This location is in Kapolei at Kamakana Ali’i Mall, just a few doors down from H&M. Go eat there next time you’re in the area if you’re in the mood for KBBQ. Oh and did I mention that it’s BYOB from Monday through Thursdays? So go there with some good company, bring some alcohol, and just go and have a good time!

Here’s what we ordered and cooked up this afternoon:

  • Brisket
  • Pork Belly
  • Galbi

Our sides consisted of:

  • Rice
  • Kimchi
  • Mac Salad
  • Korean Cucumber Salad

Japanese Chicken Curry

It’s a normal thing to crave something, especially when you’re craving a certain type of food you want to eat.  One in particular was curry and I satisfied my cravings by saving myself money and making it myself at home!  Nothing beats a savory, hearty, home cooked meal.  Especially when you’ll have the whole pot to yourself for later!  This was easy and super simple to make.  I took a short cut and used those boxed curry cubes to save time because (trust me) I was starving and didn’t want to eat anything else but this curry which I was about to make lol.  If you’re looking for something savory and hearty to make for dinner, try this out and let me know how it turned out for you!

Here are the ingredients I used:

2 carrots roughly chopped
2 potatoes roughly chopped
1 onion
1 lbs. of chicken thighs cubed (big cubes)
1 box of GOLDEN CURRY cubes (you can use any/your favorite brand)
5.5 cups of water
2 tbsp of olive oil (1 tbsp each for chicken and onions)


  1. Add 1tbsp of olive oil (or oil of your choice) to your pot on a medium high heat.  You want to make sure the oil gets nice and hot but be careful not to burn the oil.
  2. Add the chicken thighs in batches (to keep the temperature from decreasing) and cook until browned.  At this point, the chicken doesn’t have to be cook all the way through because you’ll end up taking them out and having to put them back in later.
  3. Once the chicken has been browned, take them out and transfer the chicken to a plate.
  4. Next you add 1 tbsp of olive oil to the same pot and add in your onions.  You’ll want to saute the onions on a medium low heat until it turns translucent.
  5. When onions turn translucent, next add in the carrots and potatoes.
  6. Mix veggies and saute for about 2-3 minutes.
  7. Then add the chicken thighs back in along with the juices on the plate and give it a good stir/mix.
  8. Add in 5.5 cups of water to the pot, then turn the flame on high, and bring the water to a boil.
  9. Skim off the “scum” and “gunk” that floats to the top of the water.
  10. When water reaches a boil, cover your pot with the lid, and turn the flame down on low and let it simmer for 45 minutes to an hour (I let it simmer that long because I wanted to be sure the chicken was gonna be cooked through and I wanted the chicken fork tender)
  11. After simmering, add the whole box of curry cubes and stir it in until everything dissolves.  At this point, if curry consistency is too thick for you, add more water as needed to thin out the curry.
  12. When the curry cubes dissolve, cover pot and let it simmer for another 15 minutes on low heat.
  13. After 15 minutes, your curry should be done!  Serve on a rice or udon noodles or basically whatever you want your curry to be on.