Thanks to all who came to our Les Dames d’Escoffier’s “A Literary Feast” last Sunday afternoon. In the light-filled mezzanine of the San Francisco Ferry Building, about 35 cookbook authors shared food samples from their books, autographed copies, and met with interested followers.
Guests sampled Pickled Mustard Greens (page 147) from The Hakka Cookbook. They loved the crunchy texture and sweet-sour taste of these easy refrigerator pickles. Best of all it is one of the easiest recipes in the book.
Our visitors were enthusiastic and interested. Loved meeting so many book fans. Thanks for coming and have a Happy Thanksgiving!
Join me and other cookbook authors at “A Literary Feast” at San Francisco’s Ferry Building on November 13, Sunday afternoon, 3 to 6 pm. Come to meet your favorite cookbook author, taste samples of their recipes, and buy signed copies of their books. It’s a great opportunity to shop for holiday gifts. Meet authors such as Paula Wolfert, Leslie Sbrocco, Diana Kennedy, Georgeanne Brennan, and Dorie Greenspan. This mass-cookbook signing event is hosted by the San Francisco Chapter of Les Dames d’Escoffier, an international culinary organization.
Buy advance tickets ($10) at www.cellarpass.com or at the door for $12. Funds raised benefit the Culinary Scholarship Fund of Les Dames d’Escoffier San Francisco and www.gardenproject.org (empowers at-risk young adults with job training and life skills.)
Visit www.lesdamessf.org for more information about our group. See you there!
I have been busy giving cooking classes and slide presentations at four branches of the San Mateo County Library the past two weeks. This Saturday, February 20, marks my last event in East Palo Alto. Come to learn about the Chinese migrants known as the Hakka and Chinese New Year foods and traditions. I will cook three Hakka soul food dishes and tastings follow. If you have a copy of The Hakka Cookbook, bring it and I will be happy to personally autograph it. There will also be copies for sale.
I love meeting people at these presentations. In Foster City, I met a young couple who told me they had cooked three recipes from The Hakka Cookbook for their Chinese New Year’s dinner. These were some of the more labor-intensive Hakka classics such as Salt-baked Chicken, Stuffed Tofu, and Pork Belly with Preserved Mustard Greens. I am so proud of them!
One member of the Millbrae audience said her father was Hakka from Jamaica. She was thrilled to buy a book with her Hakka history. Another attendee told me she had read the book from cover to cover and appreciated the research and stories. She admitted she was not much of a cook so she focused on the simpler recipes. She was so happy that the results were successful.
Comments like these are my reward. When a person understands and uses the book, it makes all those years of research and testing worthwhile.
Catch the last event: February 20, Saturday, 2 pm. East Palo Alto Library, 2415 University Ave., East Palo Alto, CA 94303. 650. 321. 7712, ext. 225.
Happy Year of the Monkey! Visit the Millbrae Library Tuesday night, February 9 for a special double-header Chinese New Year event.
Come at 6 pm to see Jimmy Zhang, founder of Art Chef, Inc., carve fruit and vegetables into intricate shapes.
At 6:30 pm I will be showing slides on Hakka soul food and history and Chinese New Year. Watch me cook three dishes adapted from The Hakka Cookbook, Chinese Soul Food from around the World. Stay for a taste of the Ginger-Garlic Noodles, Snow Peas and Tofu Stir-fry, and Chinese Lettuce with Garlic and Black Beans. Bring your copy of The Hakka Cookbook and I will be happy to sign it. I will also have a few copies of The Hakka Cookbook for sale. Advance sign-up needed. Click here to sign up for the event.
The library is located at 1 Library Avenue in Millbrae, California. I hope to see you there. If you can’t make it, come to my cooking class at Foster City Library on 2/11/16 at 6:30 pm or East Palo Alto Library on 2/20/16 at 2 pm. Click here for more details.
Khiung Hee Fat Choy! Wishing you a prosperous new year! Welcome to the Chinese year 4714 on the lunar calendar which begins on February 8, 2016. This is the year of the monkey.
Last night, I gave the first of four presentations for the San Mateo County Libraries on Chinese New Year and Hakka Soul Food (click here for event schedule). In my talk, I showed slides of many foods eaten during the two-week celebration.
Many dishes served for the Chinese New Year dinner have ingredients with auspicious meanings or symbolism. The Chinese word for fish sounds like abundance. Spring rolls look like gold bars and kumquats resemble gold coins. Green vegetables suggest growth in business. Noodles symbolize long life.
I also included photos of Hakka new year specialties such as Taro Abacus Beads (芋 頭 算 盤 子 Hakka: wu tiuh sun pan jue) that I tasted in Malaysia and Singapore. These chewy disks made from mashed taro and tapioca flour are shaped to resemble the counting beads on a Chinese abacus. Boiled and stir-fried they likely represent wealth. In Hong Kong, the popular multi-course banquet layered in a wash basin known as Basin Feast (盆 萊 Hakka: puhn choi) represents unity.
Last year I conducted an informal survey in Facebook Hakka groups and found many people serve humble family favorites such as Steamed Minced Pork with Egg or steamed fish. Others opt for more labor intensive Hakka specialties such as Pork Belly with Preserved Mustard Green (扣 肉 梅 菜 Hakka: kiu ngiuk moi choi).
I am still planning my menu. What are you cooking for Chinese New Year Dinner?
When I attended my first Hakka conference in Toronto in 2008, a feeling of belonging overwhelmed me. It was the first time I was in the company of so many Hakka, guest people like me. All my life I lived mostly in a Western world, feeling different than most Chinese who spoke Cantonese or Mandarin. I knew few Hakka.
The feeling of finding family came again when I attended the first New York Hakka Conference last weekend. Reclaiming our Hakka heritage was the theme. Co-chairs Dr. Keith Lowe and Paula Madison Williams succeeded in bringing Hakkas together to learn about their shared roots and history. From the evening of October 16 to October 18, attendees immersed themselves in Hakka culture, often with a Jamaican vibe since many of the attendees had Jamaican roots.
We listened to speakers discuss how to find our Hakka roots through Chinese names and cemetery records. We learned about the Chinese success as shopkeepers, bakers, and businessmen in the Caribbean. We saw photos of Hakka earth buildings and Hakka food. Revealing films took us into the lives of Hakka searching for their long lost families in China, growing up in China, and living in India.
The Hakka are one people with a shared history. Find your Hakka heritage at next year’s Fifth Toronto Hakka Conference, July 1 to 3, 2016.
It’s almost time for the first New York Hakka Conference. The event starts Friday, October 16 with a reception at Museum of Chinese in America (MOCA) featuring The Nation Music of Jamaica’s Byron Lee. A weekend of films, panel discussions, and talks–all focused on the Hakka follows at the Cantor Film Center at NYU. Come and learn about the “guest people”, their history, identity, diaspora, and food.
Click here to register. Special $50 rate for students. Day passes available for $88. Check the schedule of events.
On Saturday, October 17, I will talk about Hakka cuisine and show some slides of food and people I encountered on my global trip. If you have a copy of The Hakka Cookbook and would like me to sign it, please bring it. I am not bringing a suitcase full of books to sell.
You can order or buy The Hakka Cookbook at a couple of local stores: NYU Bookstore, 726 Broadway, NY, NY, 212. 998. 4678 or Kitchen Arts and Letters, 1435 Lexington Ave., NY, NY, 212. 876. 5550.
Hope to see you soon.
I am putting together a slide show for The New York Hakka Conference. My subject is Hakka Cuisine so I plan to show photos of Hakka food and share stories I encountered on my global journey to research The Hakka Cookbook. Register for the conference and learn more about Hakka history, identity, and food. Following is a tentative schedule of events:
FRIDAY, OCTOBER 16, 2015
Museum of Chinese in America (MOCA) at 215 Centre Street, New York, NY 10013
||RECEPTION at the Museum of Chinese in America (MOCA). 7:00 PM Feature presentation – The Nation Music of Jamaica’s Byron Lee. Starting a calypso and mento group in high school, Byron founded the Dragonaires as a big dance band that held sway over four decades in Jamaica and the Caribbean, as well as in the diaspora cities of London, Miami, New York, and Toronto. From ska to rock-steady to reggae and soca, mambo and cha-cha-cha, Byron reproduced the international signature music of the Caribbean.
SATURDAY, OCTOBER 17, 2015 NYU Cantor Film Center at 36 East 8th Street, New York, NY 10003
||OPENING CEREMONY (Room 200)
|9:15 – 10:30AM
||THE SEARCH for MY CHINESE FAMILY – Paula Williams Madison screens her documentary and reads from her book, “Finding Samuel Lowe: From Harlem to China” (Room 200)
|10:30 – 10:45AM
|10:45 – 11:30AM
||CHINESE NAMES, HAKKA GENERATIONS – Dr. Keith Lowe, co-founder of the Toronto Hakka Conference, uses the Lowe family to illustrate the clan system that is the backbone of Chinese civilization. (Room 101)
|10:45 – 11:30AM
||RESTORING THE CHINESE CEMETERY – Robert Hew and Robert Lee, leading members of the cemetery team of the Chinese Benevolent Society of Jamaica, describe the restoration of the cemetery that was unused for three decades. Records have been translated and carried over to a database which reveals the location of one’s ancestors. (Room 102)
|11:30AM – 12:30PM
||AFRO-CHINESE RELIGIOUS PRACTICES in CUBA – Dr. Martin Tsang, Florida International University (Room 101)
|12:30 – 1:30PM
||LUNCH (Non-hosted) Please enjoy the wide selection of local restaurants.
|1:30 – 2:45PM
||CHINESE SUCCESS AS SHOPKEEPERS, BAKERS, ENTREPRENEURS, Part 1 – Alexandra Lee moderates a panel consisting of business leaders Vincent HoSang, Vincent J. Chang, Butch Hendrickson, and Dalton Yap. (Room 102)
|1:30 – 2:45PM
||REVOLUTIONARIES AND CHANGE MAKERS – Prof. Richard Bohr, Dr. Samuel Lowe (Room 101)
|2:45PM – 3:00PM
|3:00 – 4:00PM
||CHINESE SUCCESS AS SHOPKEEPERS, BAKERS, ENTREPRENEURS, Part 2 – Alexandra Lee moderates a panel consisting of business leaders Vincent HoSang, Vincent J. Chang, Butch Hendrickson, and Dalton Yap. (Room 102)
|3:00 – 4:00PM
|| HAKKA CUISINE – Linda Lau Anusasananan, author of The Hakka Cookbook: Chinese Soul Food from Around the World (Room 101)
SUNDAY, OCTOBER 18, 2015
NYU Cantor Film Center at 36 East 8th Street, New York, NY 10003
|9:30 – 10:30AM
||HAKKA EARTH BUILDINGS AS WORLD HERITAGE – Ruifeng Liang, Professor of Engineering, Western Virginia University (Room 101)
|9:30 – 10:30AM
||HAKKA MIGRATIONS – Patrick Lee, author of Chinese Canadian Jamaicans & Chinese Jamaicans Worldwide (Room 102)
|10:30 – 10:45AM
|10:45AM – 12:00PM
||MASTERING CARIBBEAN MUSIC and ART, Part 1 – Panel Discussion: Broadcaster Francine Chin, VP Records President Randy Chin, and author Kevin O’Brien Chang (Room 101)
|10:45 – 12:00PM
||MIXED RACE PERSONS Screening of documentary, “Half,” produced and directed by Jeanette Kong (Room 102)
|12:00 – 1:00PM
||LUNCH (Non-hosted) Please enjoy a the wide selection of local restaurants.
|1:00 – 2:30PM
||MASTERING CARIBBEAN MUSIC and ART, Part 2 – Panel Discussion: Broadcaster Francine Chin, VP Records President Randy Chin, and author Kevin O’Brien Chang (Room 101)
|1:00 – 2:30PM
||CARIBBEAN CHINESE LITERATURE and ART – Easton Lee reads poems and stories from his many books based on a lifetime spent developing Jamaican culture from the village square to the international stage. (Room 102)
|2:30 – 2:45PM
|3:00 – 4:15PM
||WRAP UP & CLOSING CEREMONY in Room 200
“Reclaiming our Hakka Heritage” is the theme of the first New York Hakka Conference. This conference aims to educate people of Hakka and Hakka-Chinese descent in retaining and adapting their traditional culture. Any interested person can attend. The conference starts Friday night October 16 and ends Sunday October 18, 2015.
A festive Friday evening reception at the Museum of Chinese in America kicks off the conference with The Nation Music of Jamaica’s Bryon Lee.
On Saturday and Sunday film screenings, panel discussions, and presentations will be held at the Cantor Film Center at New York University. View the documentary film, “Finding Samuel Lowe: China, Jamaica, Harlem. Learn about Hakka earth buildings, Hakka Migrations, Chinese names and Hakka generations, Chinese success as shopkeepers and entrepreneurs, and much more.
I will be sharing a slide presentation on Hakka cuisine on Saturday afternoon. Register NY Hakka Conference now and join me for a weekend of discovery.
Wishing you a prosperous new year! Khiung Hee Fat Choy! Welcome to the Chinese year 4713 on the lunar calendar that begins on February 19, 2015.
This is the year of the goat, (also called ram or sheep). Chinese celebrate for about two weeks with family reunions, festive banquets, symbolic decorations, red envelopes filled with money, and good wishes. The new year signals a time for renewal and is also called The Spring Festival.
Many foods eaten during the celebration have symbolic meanings. They may resemble or their name sounds like something that is auspicious. For instance spring rolls look like gold bars, kumquats resemble gold coins, open clams represent new opportunities, green vegetables suggest growth in business, noodles symbolize long life.
In preparation for talks I am giving later this month, I posted a question in an international Hakka group on Facebook. I asked them “Do you serve any special Hakka dishes for Chinese New Year?”
Here are some of the answers I received. Some are regional specialties or Hakka classics. Some are fancy dishes; others beloved humble family favorites. Responses came from Hakka from all over the world so the spelling for the Chinese names may differ than what you know. Maybe you will see some of your favorites here.
Pork Belly with Preserved Mustard Greens
- Pork belly with preserved mustard greens (kiu ngiuk moi choi)
- Steamed minced pork with egg (choo nyuk jin gai choon)
- ABC soup (lo song tong): soup with potato, carrot, onion, red dates, dry groundnuts, goji berries, meat or chicken carcass
- Steamed fish with pickled mustard greens, red dates, tomato, and lily buds
- Fried duck with plum sauce
- Yellow wine chicken (wong jiu gai)
- Pineapple chicken
- Buddhist vegetarian stew (lo hon zai) Eaten on the first day of new year
- Steamed chicken with salt (pak zm gai)
- Fish maw soup (oem biao tong)
- Sweet and sour duck (son moi ap)
- Braised stuffed oysters with fat choy, and chestnuts (ngiong haw see)
- Slice of pork liver wrapped in caul fat
- Steamed fish with Chinese white radish in sweet and sour sauce (lo ped oem)
- California squid with salted mustard green (ham choy)
- Dried squid with celery
- Stir-fried chicken with arrow root and vegetables
- Surinamese Hakka-style chow mein made with spaghettini
- Eight treasures duck (pat mui ap)
- Black bean beef bone soup
What’s your favorite Chinese New Year dish? Here are some Hakka specialties featured in The Hakka Cookbook. Have a delicious and Happy New Year! Khiung Hee Fat Choy!