Kūlia Cooks

Kūlia Cooks Home Cooking with Global influence, a touch of Hawaiian, a sprinkle of Southeast Asian, with a Chine Food is the universal language that we all can understand.

In many cultures, food is an expression of love and affection. Food is my refuge from my day to day working world. My cooking is multi-cultural, Chinese, Nonya, a bit of Indonesia, part Hawaiian, a touch of India, some old world English, all blended into my daily American life. I was encouraged by a few of my friends to start blogging about my cooking, so here I am sharing a piece of aloha with you.

05/22/2026
05/22/2026
Cinco de mayo night! Mole chicken, cilantro shrimp with 3 colors pepper fajitas. Avocado, tomato salsa. Served with Safi...
05/05/2026

Cinco de mayo night! Mole chicken, cilantro shrimp with 3 colors pepper fajitas. Avocado, tomato salsa. Served with Safito Pinto beans and rice From the Kitchen of Kūlia Cooks

Thursday dinner - Turkey lasagne and a simple salad. Dinner wiill be ready when they arrive home using the delay cook fu...
05/01/2026

Thursday dinner - Turkey lasagne and a simple salad. Dinner wiill be ready when they arrive home using the delay cook function feature. From the Kitchen of Kūlia Cook

Wednesday night dinner at my client. The meal@is designed to be reheated when they return home from work.Pan seared Alas...
04/30/2026

Wednesday night dinner at my client. The meal@is designed to be reheated when they return home from work.
Pan seared Alaska wild caught salmon with salted lemon and Italian herbs. Goat cheese ravioli from with lemon confit, tossed with olive oil and ghee. Roast artichoke, sweet peppers and spring onion. Fresh baked bread and buttermilk biscuits for the rest of the week. From the Kitchen of Kūlia Cooks

Vegetable tempura and chicken katsu for my client’s Tuesday dinner. Both dishes warm up quite well in an air fryer. From...
04/28/2026

Vegetable tempura and chicken katsu for my client’s Tuesday dinner. Both dishes warm up quite well in an air fryer. From the Kitchen of Kūlia Cooks

Wednesday dinner for my client. Pan seared salmon with ramp peston, topped with Meyer lemon confit. Simple saute green b...
04/23/2026

Wednesday dinner for my client. Pan seared salmon with ramp peston, topped with Meyer lemon confit. Simple saute green bean with vadalia onion. Lemon and pasley orzo with a light drizzle of extra virgin olive oil. From@the Kitchen of Kūlia Cooks

Tuesday dinner for my client. Jambalaya with chicken andouille, chicken and prawns, home made crusty bread and high prot...
04/14/2026

Tuesday dinner for my client. Jambalaya with chicken andouille, chicken and prawns, home made crusty bread and high protein chicken salad made with yogurt, carrot, celery, apple, dates and contrast the salad with some pickles to create a sweet and savory experience. From the Kitchen of Kūlia Cooks.

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Cleveland, OH

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