Cocktail Party (1)
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
The recipe is from Ktown's popular B.C.D Tofu House.