Jake's Food Truck
Jake’s Food Truck Barbecue restaurant in Aiea
Oahu, Aiea, HI 96701
Pacific/Honolulu time zone
3.5 average rating from 12 reviews for Jake’s Food Truck
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Business Name: Jake's Food Truck
Address: Oahu
Aiea
Hawaii
96701
US
Aiea
Hawaii
96701
US
Google ID: 0x7c006f65223306ed:0xac52cd2d17f244d2
Place ID: ChIJ7QYzImVvAHwR0kTyFy3NUqw
Google Reviews ID: -6.02953E+18
Google CID: 1.24172E+19
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Monday: 10AM-8:45PM | Tuesday: 9:30AM-9PM | Wednesday: 9:30AM-9PM | Thursday: 9:30AM-9PM | Friday: 9:30AM-9PM | Saturday: 9:30AM-9PM | Sunday: 10AM-6PM
Pacific/Honolulu time zone
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Monday: 10AM-9PM | Tuesday: 10AM-9PM | Wednesday: 10AM-9PM | Thursday: 10AM-9PM | Friday: 10AM-9PM | Saturday: 10AM-9PM | Sunday: 10AM-9PM
Pacific/Honolulu time zone
4.5 average rating from 298 reviews for Stadium Ph?
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Place Description: Palazzo Ristorante Italiano Italian restaurant in Aiea
99-080 Kauhale St # C2, Aiea, HI 96701
Monday: 11AM-2PM,5-9:30PM | Tuesday: 11AM-2PM,5-9:30PM | Wednesday: 11AM-2PM,5-9:30PM | Thursday: 11AM-2PM,5-9:30PM | Friday: 11AM-2PM,5-9:30PM | Saturday: 11AM-2PM,5-9:30PM | Sunday: 5-9:30PM
Pacific/Honolulu time zone
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Place Description: Golden Wheel Chinese Restaurant Chinese restaurant in Aiea
99-082 Kauhale St, Aiea, HI 96701
Monday: 10AM-9PM | Tuesday: 10AM-9PM | Wednesday: Closed | Thursday: 10AM-9PM | Friday: 10AM-9PM | Saturday: 10AM-9PM | Sunday: 10AM-9PM
Pacific/Honolulu time zone
3.9 average rating from 82 reviews for Golden Wheel Chinese Restaurant
Asian restaurant
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Place Description: Sakana Express Asian restaurant in Aiea
Aiea, HI 96701
Monday: Closed | Tuesday: Closed | Wednesday: 9AM-1:30PM | Thursday: 9AM-1:30PM | Friday: 9AM-1:30PM | Saturday: 9AM-1:30PM | Sunday: 9AM-1:30PM
Pacific/Honolulu time zone
4.5 average rating from 6 reviews for Sakana Express
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Place Description: Young’s Kal bee Korean restaurant in Aiea
99-084 Kauhale St # A2, Aiea, HI 96701
Monday: Closed | Tuesday: Closed | Wednesday: 10:30AM-7:45PM | Thursday: 10:30AM-7:45PM | Friday: 10:30AM-7:45PM | Saturday: 10:30AM-7:45PM | Sunday: 11:30AM-7:45PM
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Combine flour, baking powder, salt, paprika, and pepper. Stir in clams and chopped onion. Combine clam juice and egg. Add to flour mixture and stir until well blended.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop level tablespoons of clam mixture into hot Crisco. (Do not use fryer basket.) Fry several fritters at a time for 3-1/2 minutes or until browned. Drain on paper towels.
Serve with lemon wedges and Tartar Sauce.
Combine flour, baking powder, salt, paprika, and pepper. Stir in clams and chopped onion. Combine clam juice and egg. Add to flour mixture and stir until well blended.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop level tablespoons of clam mixture into hot Crisco. (Do not use fryer basket.) Fry several fritters at a time for 3-1/2 minutes or until browned. Drain on paper towels.
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For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ºF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ºF for 15 to 18 minutes or until lightly browned.
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In a medium saucepan, heat the Crisco Pure Canola Oil over medium heat. Add onion and garlic and a dash of salt; cook about 2 minutes. Add the ketchup, brown sugar, Worcestershire sauce, Creole seasoning and water. Stir well and bring to a simmer.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.
Cook for about 5 minutes; cool to room temperature. Place shrimp in a large non-reactive bowl; pour 1/2 the cooled sauce over. Toss to coat; refrigerate 1 to 2 hours.
Heat the grill. Grill the shrimp, about 5 minutes per side, until done. Place on a platter and pour the remaining heated sauce over; garnish with lemon wedges.
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