An exciting new kind of Chinese cookbook is at the press. About 6 months ago, The Cleaver Quarterly, a magazine devoted to Chinese food and its diversity, invited me to contribute a recipe to their new project, The Illustrated Wok. Forty chefs paired with forty artists would produce a picture cookbook, illustrated with hand drawn art. Each recipe would be brought to life with colorful unique illustrations.
Alan Lau, my brother and artist for The Hakka Cookbook, created the art for my recipe. At left is a sample of Alan’s art that illustrated an article in The Cleaver Quarterly in 2015. He has created a new painting (a surprise) for this new cookbook.
After a short Kickstarter campaign the cookbook, The Illustrated Wok, will soon be a reality. Pre-orders available here. I can hardly wait.
Last week in the April 1, 2017 edition of The New York Times digital feature “Our Ten Most Popular Recipes Right Now” I was surprised to find Stir-fried Pork and Pineapple from The Hakka Cookbook (page 92). A friend had alerted me to the publication. The recipe had come from an article that Mark Bittman had written in 2013 after he had visited my kitchen to cook with me from The Hakka Cookbook. Here’s the original story.
I had eaten this easy dish in a Hakka tea house in Taiwan. Stir-fry pork strips with fresh pineapple chunks, bits of crunchy black fungus, and hot chile slices. The dish reminds me of a purer, leaner, fresher take on sweet and sour pork. Give it a try.
Last week my friend Lorraine Witte at The Chinese Lady posted a youtube video of the two of us cooking together. We cooked Steeped Chicken Breasts (page 22) with Fresh Ginger-Onion Sauce (page 66) from The Hakka Cookbook.
The recipe uses an easy Chinese steeping technique uses residue heat to gently cook chicken so the meat remains moist and juicy. Learn how to do it in this video. The zesty sauce of minced fresh ginger and green onion also uses a Chinese technique with boiling hot oil that preserves the fresh flavor of the ingredients but tames their harsh raw bite. Add these techniques to your go-to cooking secrets.
If you would like to see my other food videos check out the ones I have on grokker.com . I demonstrate how to cook Chinese dishes, some are Hakka. There is a free 14-day trial period if you register. Afterwards, use my personal discount code– lindaa9monthly –to get the reduced price of $9 a month. You are not limited to my recipes. There are almost 1700 food videos from 52 experts that teach baking to healthy cooking. Also if you are a yoga or fitness devotee, there’s over 80 teachers and1800 videos to choose from with a monthly price cheaper than a single yoga class.
Last weekend, Lorraine Witte, The Chinese Lady and author, invited me to her kitchen to cook some dishes from The Hakka Cookbook. We cooked a famous Hakka classic, stuffed tofu (niong dou fu). This dish was invented as a result of migration. When the Hakka migrated to the south, they wanted to make the dumpling they had eaten in the north. They could not find the wheat flour needed to make the dumpling wrappers so they improvised and stuffed the meat filling into chunks of tofu.
You can watch us cooking pork stuffed tofu here. The full recipe appears on page 33 of The Hakka Cookbook and originally came from Natalie Com Liu who taught me in her kitchen in Lima, Peru.
There are many variations to stuffed tofu. The original filling was pork because the Hakka lived inland. As they migrated to the coasts, they often added seafood. The tofu could be steamed, deep-fried, poached, or pan-browned and braised. This steamed version is one of the simplest. Feel free to embellish the ginger-scented pork filling to your tastes.
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.
“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.
Just received my comp copy of issue 4 of The Cleaver Quarterly. I found my interview on page 73. Click Dandelion Cuisine to read. I love the way the article looks with my brother’s (Alan Lau) colorful art. The article shows what the book might have looked like if the publisher’s budget could have afforded the use of 4 color in the book.
A few months ago a message landed in my inbox, “We would love to interview you in our magazine, The Cleaver Quarterly.” I was impressed with their unique interview questions that indicated they had read The Hakka Cookbook thoroughly. I had never seen the publication so did a web search. Since it is a print-only magazine, I couldn’t find articles online but got a taste of their mission.
If you are into Chinese food, The Cleaver Quarterly is for you. This year-old publication, headquartered in Beijing, figure more people eat Chinese than any other cuisine. Their focus is to connect people through their passion for Chinese cuisine. This indie publication—sort of like a Chinese-focused version of Lucky Peach—seeks to tell stories through long-form writing. Yeah! Such sentiments are almost unheard of in this age of short bites of text. Irreverent art, photo essays, and illustrations add visual punch to the pages.
In the same issue on page 76, you will also find “Can-Do Attitude,” an interview by Winston Chang, who grew up in a Hakka shopkeeper’s family in Trinidad. Read more about him in The Hakka Cookbook.
Since the magazine is not supported by ads, it is priced higher than glossy ad-supported mass media publications. Visit their website to see where to buy or get a subscription. I have seen the magazine at Omnivore Books in San Francisco.
Check out this month’s issue (April 2015) of San Francisco. It’s a special issue on the Chinese city in San Francisco. I haven’t read the whole magazine yet, but wanted you to check it out before the issue disappears. The editors and writers reveal a fresh insider’s view on the Chinese community, politics, language, the workplace, education, and so much more. I have discovered so much in just the few pieces I have read.
For foodies, read the section on Delicacies. Want to know how the soup gets in XLB (xiao long bao) and where to taste the best? Where to buy the best Chinese pastries? Read the illustrated dim sum guide by Asian Dumplings author, Andrea Nguyen. Get the lowdown on where to buy a wok. Learn about hot spots for Chinese regional cuisine. BTW, you will find my comments on the Hakka Restaurant in the article on page 49 and page 56.
Learn about Hakka history, my global journey to find my Hakka identity through food, and Chinese New Year traditions. Check out my new slide presentation for this special event at
San Mateo County Libraries located in San Carlos, Foster City, and Millbrae on February 25, 26 and March 4. The event is called Cooking Asian with Linda Anusasananan.
I will follow with a cooking class showing how to cook three easy dishes: Fresh Ginger-Onion Noodles, Mustard Green and Pork Soup, and a seasonal vegetable stir-fry. Recipes included. A tasting and book sale follows.
This event is free, but spaces are limited and you need to register in advance. Click on the highlighted links for details. Hope to see you!
To make lui cha, pound tea leaves, nuts, and seeds in a bowl with a stick.
My recipe for the popular Hakka pounded tea (lei cha or lui cha) was published on World Recipes for the Expo Milano 2015 website. The original recipe is from The Hakka Cookbook on page 99. This version from Taiwan is often served in Hakka tea houses with sweet condiments. I simplified the recipe for the Expo site.
Since the Expo’s theme–Feeding the Planet, Energy for Life–focuses on food, they have built a global community and collection of recipes that keeps growing. Currently there are more than 125,000 recipes and 57 countries represented. Check it out.