The fabled (and frequently forgotten) North Shore of Oahu is known for its waves and beaches, not its cuisine. But surfing swells your appetite (or so I’m told) and many locals and visitors feed that hunger with a visit to Ted’s Bakery in Sunset Beach.
Last week, I talked story about Waialua Bakery in Haleiwa serving up home-grown and homemade baked goods, sandwiches, and smoothies.
Ted’s, on the other hand, serves up local traditional food like our family favorite: Portuguese sausage, rice, and eggs. This is such a staple for kama’aina (local residents) that McDonald’s even offers it on their menu.
Ted’s Bakery draws in many visitors for their Chocolate Haupia Pie (haupia is a gelatinous Hawaiian dessert made with coconut milk) but we found much more to love than their version of chocolate cream pie. We stopped in for breakfast on the way to Haleiwa, hoping their Portuguese sausage, rice, and eggs would live up to our high expectations. But not knowing if we’d have time to stop in again, we had to sample their baked goods as well: a malasada (a Portuguese version of a donut), a slice of chocolate haupia pie, and a macadamia nut danish.
I am not a big donut fan but you can ask my kids how many times I marveled at the texture and flavor of their heavenly malasadas. They say Leonard’s in Honolulu has the best malasadas, but I don’t know how they could be better.
After tempting our taste buds with the pastries, the main course arrived. Luckily, my daughter and I decided to share because clearly Ted expects just that:
When we prepare this meal at home, we always use steamed rice but Ted’s offers a fried rice option that @dormantchef chose to sample. It was outstanding – not only is the portion ample but the flavors and texture are expert – still moist but the grains were separated and had soaked up the ingredients nicely.
Portuguese sausage, if you’re not familiar, is similar to linguica but according to Hawaii Magazine: “What’s now called Portuguese sausage here (Hawaii) is a larger, slightly sweeter and softer sausage than the original linguiça. You can buy it in both mild and hot versions, the latter having a dash of red pepper.” We prefer the spicy version but many restaurants only offer the mild. Ted’s, though mild, met our expectations – pan-fried with a crisp bite on the outside and smoky flavor on the inside. Only thing missing was the hot kick. But I guess you can’t have it all, all the time.
At home, we always make our favorite soy sauce eggs to accompany the Portuguese sausage, a simple twist on classic scrambled eggs that you should add to your BFD (breakfast for dinner) repertoire.
Portuguese Sausage, Rice, and Soy Sauce Eggs
- 2-3 cups medium grain Japanese rice or any rice of your choosing
- 2-3 Portuguese sausage links mild or spicy
- 8 eggs
- 3-4 tsp reduced-sodium soy sauce
- 4 tsp cream or milk
- Prepare the rice in a rice cooker or stove top. We have a rice cooker and use 3 cups of rice and about 3 1/2 cups of water (or fill to 3 cup line) and it takes about 15 or 20 minutes to complete the cooking cycle.
- Slice the Portuguese sausage on the diagonal.
To cook the sausage, I use one of two methods:
Broiling is the healthier approach, allowing some of the fat to drain off and is an easy way to cook a large batch fairly easily. Watch closely because it goes from perfect to burned quickly. I would guess about 5 minutes on the first side and 3 minutes on the second side.
Pan frying is the other method and what I did for this post. The added benefit was the yummies left in the bottom of the pan, some of which I wiped away but the remainder, along with just a dab of butter was all I needed to scramble up the eggs. It added a nice depth of flavor, even beyond the soy sauce, to the eggs.
To prepare the scrambled eggs:
Crack the 8 eggs into a medium-size bowl. Add the soy sauce and milk or cream and whisk briskly. They will have just a tinge of brown in their color. If they are too brown, you've probably overdone the amount of soy and they will be too salty. The amount of soy I have suggested is a guideline, adjust to your liking.
- Heat a medium size fry pan (I usually use non-stick) to medium, add a bit of butter, swirl it around and then add the eggs. Mix quickly until almost dry then divide among your plates or serve from a bowl at the table.