A Kao Family Fave

Diana Helfand
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Wednesday - January 28, 2009
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Kenny, Peggy, Michael and Annie Kao with a favorite family dish

The term “mom-and-pop” business certainly applies to Liang of Hawaii at Kahala Mall, a family owned and operated business that has been serving local customers since 1972.

Started by Shu-Yueh Liang and her husband, it is now managed by her daughter Annie Kao. Annie’s husband Kenny and their two sons Michael and Kevin along with sisters-in-law Peggy Kao and Gina Fan all are on hand to greet customers with warm smiles and lots of aloha.

Specializing in custom Hawaiian jewelry made in their factory, they can make each piece personal and unique.

In addition to the vast selection of Hawaiian jewelry, you can find jade, Tahitian pearls, diamonds and sterling silver at very reasonable prices. In addition, it is a full-service jewelry store that also does all kinds of repairs, ring sizing and much more.


As a thank-you to their loyal customers, Liang of Hawaii is having a big Valentine’s Day sale, so stop in to meet these wonderful folks who have been serving the local community for more than three decades with a motto of “great quality and service at an affordable price.”

The family loves to cook, and was kind enough to share one of Shu-Yueh’s healthy recipes for MidWeek readers to enjoy.

Tofu is an abundant source of high-quality protein and a good source of B-vitamins. The firm and soft varieties also are a good source of iron. Tofu is low in saturated fat and contains no cholesterol. Generally, the softer the tofu, the lower the fat content.


* 1 carton soft tofu
* 1 medium tomato
* 2 large eggs (may use Egg Beaters or 4 egg whites for no cholesterol), beaten
* 1 teaspoon salt (may omit for low-sodium diets, or add to taste)
* 2 teaspoons vegetable oil
* 1/2 cup water
* 2 sprigs green onion
* 1/2 teaspoon sesame oil

Dice the tomato, cube the tofu, beat the eggs and chop the green onions.

Add vegetable oil to frying pan and place over high heat. Add diced tomato to frying pan first and cook for 5 minutes. Add the tofu, salt and water to pan, and cover with lid for 10 minutes, or until all liquids have been reduced. Add the beaten eggs and cook until fluffy.

Add green onion and sesame oil as garnish, just before removing from heat.

Makes four servings.


(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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