Remy’s Kitchen

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Remy Silva-Morita and her husband, Maurice T. Morita, have become my friends.  When we first got to Waipahu, and ever since, they went out of their way to show Kari and me hospitality.  They invited me onto their weekly radio show on KNDI 1270 AM called Liwliwa Ti Biag or "Spice of Life."  (more about our transition to a podcast in a different post), along with their fellow DJ, Kuya Cris.  They invited me to the dance program they run at the church, called "Dance Hawaii."

They have treated us with incredible aloha, and I feel blessed.

Remy likes to cook.  That is an understatement.  

Earlier in life, Remy had wanted to open a restaurant, but life priorities prevented this from happening.  When she first emigrated as a teenager from the Philippines, she worked hard for many years to support her dad's vision of bringing the rest of the family to Hawai`i.  It happened; they accomplished this.  And then of course there was the time and work involved in raising her own family.  So, the restaurant never quite happened, though one of her sons did become a professional chef.

However, along the way in life, Remy never stopped cooking.  She continued to advance her art form.

For Remy, no meal is the same.  At this point in her cooking career, there are no recipe books, no measuring.  And the choice of what she makes is based on what she has available, what is fresh at the market, and of course, what she feels like cooking.

All this is to say "Remy's Kitchen" could be called one of the best restaurants on O`ahu.  It is certainly my favorite.  

Remy likes to cook for her friends.  I have benefitted pretty much every week from freshly-prepared Filipino food.  Usually her husband, Maurice, delivers it right away.  I feel blessed that I am one of the few monkeys that get to sample her cooking.  

Remy's Kitchen has forced me to stretch my culinary sensitivities.  I have eaten a lot of different meals from her with ingredients that I had never experienced before.  Examples include chicken feet adobo, and a wide variety of local fish, prepared and served whole.  There have been a lot of unfamiliar spices and vegetables and fruit in her dishes.  It has been a wonderful and tasty learning experience.

It's not all been new.  Remy also likes to cook staples that are familiar to me.  For instance, I've enjoyed her chili, and her homemade spaghetti sauce.

One of my favorite dishes Remy made is one of her simplest.  In the Ilocano language, the word for eggplant is "tarong."  Eggplant is perhaps my favorite vegetable.  Remy makes is very simply: Thin-sliced, lightly breaded, and grilled with minimal seasoning.  The tarong from her kitchen is delicious!

Another one of my favorite dishes she makes is pinakbet.   It is an Ilocano and Filipino way of making mixed vegetables that is simply delicious.

O`ahu has great restaurants, ranging from the finest dining experiences to the countless food trucks.  Waipahu is part of this excellence, even though we are far away from the tourist areas.  People like to eat.  But despite the great businesses, I remain convinced the best "restaurants" here can be found in the kitchens, backyards, and beaches of individual families.

Below are some photos of some of Remy's dishes.  If you do visit me in Waipahu, perhaps we can arrange for a meal from Ate (pronounced "Ah-Teh," Filipino word for sister) Remy.  Until then, you will just have to take my word for it.


Pinakbet




Tarong



Pancit (Filipino noodle dish)


Remy had a couple recipes included in
the Waipahu Public Library cookbooks.

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