Happy New Year! Khiung Hee Fat Choy! Wishing you prosperity, joy, peace, and good health!
Happy Year of the Horse!
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Category Archives: Events
Food and the Chinese Diaspora
The event, “Food and the Chinese Diaspora” began over a year ago when my friend, Judy Lam Maxwell proposed that Cheuk Kwan, author of Have You Eaten Yet? and I, author of The Hakka Cookbook, talk about Chinese food around the world at a public event in Vancouver, BC. This dream finally took place at the Vancouver Central Public Library a few days ago. Kevin Chong, author and professor moderated our conversation.
I couldn’t believe that 186 people registered for this free event. Even if not everyone showed up, this promised to be a good crowd. After a short video from Cheuk and a slide show from me, Kevin guided our conversation about food and the Chinese diaspora. We talked about eating in Peru, strong Hakka women, authentic food, Hakka-Indian restaurants, recording recipes, pork belly, and much more. Since Cheuk and I both traveled the world to eat Chinese food to research our books, it was a fun and spirited conversation. View the discussion here.
The audience was the BEST–attentive, interested, and responsive. Many Hakka asked questions or made comments. I’ve always felt a warm welcome from my Canadian audiences. Thank you Vancouver!
Many THANKS to those who made it happen! If you missed the event, view Food and the Chinese Diaspora here.
- Judy Lam Maxwell for conceiving and organizing this event, and bringing it to the world.
- Candice Tanaka from Vancouver Public Library for setting up the event at the Central Library.
- Cheuk Kwan, author of Have You Eaten Yet?, for sharing his experiences, support, and wisdom.
- Kevin Chong, author of the Double Life of Benson Yu, for keeping the conversation interesting.
- Nooroogi Books who provided books for sale.
- Larry Chin of Chinatown Wonders who provided The Hakka Cookbook for sale.
Food and the Chinese Diaspora
Join Cheuk Kwan, author of Have You Eaten Yet? and me, author of The Hakka Cookbook, Chinese Soul Food from around the World as we discuss “Food and the Chinese Diaspora.” In our books, we both interviewed transplanted Chinese around the world on what they ate and cooked. We asked what motivated them to move? Kevin Chong, author of The Double Life of Benson Yu will guide the conversation. Judy Lam Maxwell, culinary-heritage tourism entrepreneur will introduce the group.
To register for this free event at the Vancouver Public Central Library, click this link. Register soon, only a few seats left.
Food and the Chinese Diaspora
- Tuesday, September 16, 6:30 to 8 pm
- Central Library, 350 West Georgia Street, Vancouver BC, V6B6B11
- [email protected] or (604) 331-3603
- Register here
In partnership with Asian Canadian Writers Workshop.
Books will be available for purchase from Nooroongji Books.
Chinese translation of The Hakka Cookbook at the Taipei Book Fair
This week, Taiwan publishers SMC Books and Taiwan Hakka Culture Development Center, Hakka Affairs Council will introduce the Chinese translation of The Hakka Cookbook at the Taipei Book Fair. I will participate on an online introduction of this book. My talk will be translated into Chinese.
The University of California Press originally published The Hakka Cookbook, Chinese Soul Food from around the World in 2012. Because so much of the potential audience for the book would be Chinese readers, I hoped a publisher would buy the foreign translation rights. Luckily, In 2022, SMC Books bought the rights and began the translation.
Last summer, Taiwan publishers SMC Books and Taiwan Hakka Culture Development Center, Hakka Affairs Council jointly released the Chinese translation of The Hakka Cookbook. I wrote the book especially for those who wanted to know more about their Hakka history, and cultural and culinary heritage. Hopefully, this Chinese translation reaches more Hakka and a wider audience around the world.
Purchase the Chinese translation of The Hakka Cookbook at SMC Books.
Register for Toronto Hakka Conference 2021
I just registered for Toronto Hakka Conference 2021. You should too if you want to learn about your Hakka roots and unique history.
In 2004, when I first started research for The Hakka Cookbook, I scanned the internet looking for any information on the Hakka. Google results were meager, but yielded more leads than I had seen most of my life. Following leads and contacts, led me to my first Toronto Hakka Conference 2008.
As I sat in the auditorium filled with Hakka Chinese, I felt at home. I had never been surrounded by so many Hakka in one place. I grew up in a small town in Northern California, Paradise, where we were the only and first Chinese family. Even when I left Paradise and met other Chinese I still didn’t quite fit in. I couldn’t understand their dialect. Years ago many Chinese didn’t know who the Hakka were. Finally, at the Toronto Hakka Conference, I felt like I belonged. These were my people. We shared the same roots.
The Toronto Hakka Conference only takes place every 4 years. Due to COVID travel restrictions, the sixth conference scheduled for 2020 has been moved to July 11 to 12, 2021. This virtual conference will take place via Zoom so anyone from around the world can easily participate. Learn about the Hakka diaspora, genealogy, and meet Hakka from all over the world at the Toronto Hakka Conference 2021. Check out the preliminary program here.
I’ll miss the in-person networking but the broad virtual access greatly expands the audience. Don’t miss this opportunity to expand your Hakka network and knowledge with so little effort. No travel expenses, just register in advance. There’s a low registration fee, around $50, with a reduced rate for students. Click here to register.
Foods for Chinese New Year
Photo by Dabin Lo
Thanks to everyone who braved the rain Monday night and showed up for my event at the Menlo Park Library. We had a good turnout. Everyone seemed to enjoy the presentation. It was especially rewarding for me to meet some fellow Hakka in the audience.
I gave a short introduction on the Hakka history and cuisine, followed by slides of traditions and foods for Chinese New Year. I ended by cooking three recipes from The Hakka Cookbook that might fit into a New Year dinner.
Here is one of the recipes I demonstrated. It is in The Hakka Cookbook but I increased the quantities slightly here so there would be more for tasting. This recipe was featured in the New York Times Magazine several years ago.
Photo by Dabin Lo
Stir-fried Pork and Pineapple (The Hakka Cookbook, p. 92)
This stir-fry from Taiwan is reminiscent of a lighter and fresher version of sweet and sour pork. Auspicious ingredients include crunchy black fungus that represents longevity. Pineapple symbolizes wealth, luck, excellent fortune, and luck in gambling. Pork offers strength, wealth, and abundant blessings.
Makes 3 servings as a main dish or 5 to 6 servings as part of a multicourse meal
Pork
12 ounces boneless pork shoulder, leg, or loin, trimmed of fat
1 tablespoon soy sauce
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons cornstarch
Sauce
3 tablespoons rice vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons soy sauce
3/4 teaspoon salt
Stir-fry
12 pieces dried black fungus, such as cloud ears, each about 1 inch wide
5 green onions, including green tops, ends trimmed
2 tablespoons vegetable oil
3 tablespoons thinly slivered fresh ginger
12 ounces fresh pineapple, cut into 3/4-inch chunks (about 1 1/2 cups)
6 to 10 thin rings fresh chile (preferably red) such as jalapeno or Fresno (remove seeds, if you prefer less spicy heat)
1. For the pork: Thinly slice pork into strips about 2 inches long and 1 inch wide. In a small bowl, mix the pork with the soy sauce, oil, and cornstarch.
2. For the sauce: In a small bowl, mix the vinegar, sugar, soy sauce, and salt.
3. For the stir-fry: Rinse the fungus. Soak the fungus in hot water until soft, 5 to 15 minutes, drain. Pinch out and discard any hard knobby centers. Cut the fungus into 1-inch pieces. Cut the green onions into 2-inch lengths. Cut thick ends in half lengthwise.
4. Set a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot, after about 1 minute. Add the oil and rotate the pan to spread. Add the ginger and pork; stir-fry until meat is lightly browned, about 2 minutes. Add the pineapple, black fungus, sauce mixture, green onions, and chile. Stir-fry until the pineapple is hot, 1 to 2 minutes. Transfer to serving dish.
Photo by Dabin Lo
Free Chinese New Year event tonight
Chinese New Year: Foods and Traditions: Tonight, Monday, February 4, 2019, I will be giving a talk/slide show/ cooking demo at the Menlo Park Library. I will also include an introduction about Hakka history and cuisine. Please join me tonight. Bring your friends.
Chinese New Year: Foods and Traditions
February 4, Monday, 6 to 7:30 pm
Menlo Park Library, 800 Alma St., Menlo Park, CA 94025
Contact: John Weaver [email protected] 650-330-2501
Adults and teens only
Free, advance registration not needed
Chinese New Year Foods and Traditions
Welcome to the Year of the Pig! Happy Chinese New Year! Khiung Hee Fat Choy! ????!
Join me as we usher in the lunar new year on Monday night, February 4 at the Menlo Park Library. Through photos and food, I will share Chinese New Year foods and traditions. Also learn about my history and the story of China’s guest families known as the Hakka. Cooking demo and tastings included.
Chinese celebrate this period of renewal for 15 days with family reunions, festive banquets, symbolic decorations, red envelopes filled with money, and good wishes. Come and explore this joyful time. I look forward to seeing you. Bring your copy of The Hakka Cookbook for signing. A few copies will be available for purchase.
Chinese New Year: Foods and Traditions
February 4, Monday, 6 to 7:30 pm
Menlo Park Library, 800 Alma St., Menlo Park, CA 94025
Contact: John Weaver [email protected] 650-330-2501
Adults and teens only
Free, advance registration not needed
Hakka demo at Menlo Park Library
Thanks to the Menlo Park Library for inviting me to do a Hakka demo. The staff provided a great support system and venue. To my great surprise, I found that the room’s walls were decorated with Sunset posters–just like my old work home not far away.
The audience was the best ever! I appreciated their questions, attention, 
and interest. Also many thanks to my friends who came out to support me. After putting in so much time and effort in preparing a cooking demo and talk, it is so rewarding when a sizeable audience shows up to hear what you have to say. 
I cooked four dishes: Steeped Chicken Breasts, Noodles and Chicken with Fresh Ginger-Onion Sauce, Stir-fried Long Beans and 
Pork, and Stir-fried Pork and Tofu Hash. They ate it all.
Check out your local public library. They host an amazing array of free activities and events such as jazz concerts, craft workshops, dance performance, author’s talks, and movies. It’s the best deal for educational and entertaining events.
Come to Hakka cooking demo and talk
Join me for at the Menlo Park Library Monday, August 13 at 6:30 pm for a slide show and cooking demo on Hakka Soul Food. Learn about the Hakka Chinese and how their unique history of migration influenced their food. Afterwards, I will demo 3 or 4 recipes. Tasting will follow. The event is free. Hope to see you there!
Cooking Demo: Hakka Chinese Soul Food
August 13, Monday, 6:30 pm
Menlo Park Library, 800 Alma Street, Menlo Park, CA 94025
Contact: 650. 330. 2501
Email: John Weaver [email protected]