  Japanese long neck gourd, hyotan or in Chinese hulu or huzi, is featured in lucy's fried rice for lunch. Many flavors are fused together. The following ingredients that are added to our brown fried vegan rice include, sliced hyotan, diced garlic, ginger and turmeric. Flavored with vegetarian oyster sauce and green onion ginger garlic sauce. Simmered with the steamed squash is 5 spice sweet sour mango juice, pickled mango and pickled daikon and steamed taro cubes. Add this to the pan fried brown rice with raw sliced cabbage. Wow, absolutely delicious!   Pan fried tofu, banana, sweet potato, taro. Seasoned with a homemade li hing sauce with the following ingredients: turmeric, Chinese five spice, organic sugar, rice vinegar. Topped with green onion ginger garlic condiment. Sprinkled with toasted sesame seeds. Homemade kim chi surround the edges for that umami taste.
 4th annual lucy's everydaytaichi Kahala Mall World World Tai Chi April 2017. Our current spring 2018 session closes its form on March 13 for Level 2 and March 15 for Level 1 and Level 3. Lucy and Ken will be in Japan from March 17-24. Monday and Friday non instructional practice is ongoing, non stop! Richard and Victor will be in charge. Our 5th annual World Tai Chi program at Kahala Mall is set for the last Saturday on April 28 from 9:30-10:30AM. Lunch to follow at Happy Day restaurant. Please come to support our community event to spread the goodness of tai chi to our community. We are joining many others in the world to recognize one day out of year to bring unity and understanding of tai chi to our community. Lucy and Ken and 20 others tai chi students will be off island from May 12-20. This will be our 4th everydaytaichi around the world trip. This time we will be playing tai chi and touring Hokkaido. Again non instructional session will be held in spite of us not being on island. Kilauea District Park tai chi instructional classes resume on June 7-August 9, 2018. Click here for more information.  everydaytaichi around the world trip to Mt. Tateyama, May 2016.  We would play tai chi every morning at 530 before our breakfast buffet.   Baby Colin loves his Chinese skull silk cap.  Lucy & Ken cooked jai, lucy's 8 treasure sticky rice, cold ginger chicken, and gau. The potstickers are being cooked in the picture below. To keep our family tradition, Lucy decided to use her mother's chinaware and her traditional lunar food recipes. Click on the play arrow, the Chun family wishes you a very prosperous and healthy Chinese New Year!  Traditional Chinese foods were cooked for Chinese New Year.  Lucy steamed Gau or Chinese rice pudding for 6 hours. The sticky gooey gau signifies closeness of the family.  Jai is a vegetarian dish that has many ingredients such as the lily flower or golden needle that signifies wealth. Bean curd sticks signifies blessing. Mung bean noodles for longevity.  Les was the chef for the day frying potstickers that bring good fortune and happiness.  Kumquats signify gold.
 A Chinese New Year vegetarian dish called jai was always prepared by lucy's mother. Today, lucy and ken try their hands at cooking jai to keep up a family tradition.   Smoothie for lunch included fruits from our backyard: guava, lemon, kale, mint and turmeric, in addition to banana, oranges and apples.  |
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