New York Hakka Conference schedule

Posted on September 23, 2015 by lla

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


9:00AM	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	BREAK
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	BREAK
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	BREAK
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	BREAK
3:00 – 4:15PM	WRAP UP & CLOSING CEREMONY in Room 200

New York Hakka Conference

Posted on August 23, 2015 by lla

“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.

Hakka diaspora around the world

Posted on May 15, 2015 by lla

Follow the Hakka diaspora around the world. A few months ago in a Facebook group, someone posted “I am new to the group. Where are you all from?” The responses came from all over the world–Jamaica, Malaysia, Mauritius, Australia, South Africa, Canada, Brunei, and of course, China. In my research for The Hakka Cookbook, I met others who had come from India, Trinidad, Singapore, Taiwan, Tahiti, and Peru. Since the publication of the book, I have heard from Hakka from other countries such as Surinam, Netherlands, Britain, Thailand, and Sweden.

The Hakka have settled on every continent. With our long history of migration, it is no wonder that we have wandered to so many countries and adapted to new homes to seek a better life.

What is the global Hakka population? When I researched my book, I found estimates ranged from 30 million to 120 million. In 1992, the International Association of Hakka estimated that the total worldwide Hakka population was about 75 million.

The Cleaver Quarterly

Posted on April 22, 2015 by lla

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.

The Chinese in San Francisco

Posted on April 7, 2015 by lla

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.

The second Hakka cooking party

Posted on March 25, 2015 by lla

A couple of years ago, my high school friend Karen suggested we organize a cooking party around The Hakka Cookbook. We had such a good time she wanted to repeat it again. I suggested we try different recipes this time.

I planned a menu with six recipes trying to choose ones that would not suffer when cooked in a larger quantity. I suggested each cook claim one recipe and bring it to the party ready-to-eat or completely prepped and ready to cook. In this organized potluck, the work and expenses are shared which makes it much less stressful for the host.

We numbered thirteen. The men opted out of the cooking and were happy to drink beer and socialize outside. The six women, longtime childhood friends, gathered in the kitchen to catch up, laugh, and get the meal on the table. Since we served two dishes at a time, usually only two people were at the stove, while others watched and learned.

Our crew cooked and ate the meal at a leisurely pace in three courses, serving two dishes at a time, buffet style. We spent the whole afternoon cooking, talking, and eating. It’s an easy party plan to duplicate for your own Hakka cooking party. This party also pushes you to explore the cookbook more deeply. Enjoy—cook, learn, and eat!

First courses:

Soy Glazed Chicken Morsels (p. 199). Ruby doubled the recipe, cooking it in two batches at home, shortly before the party. She served the chicken at room temperature over a bed of lettuce. The chicken can also be served hot.

Mustard Green and Pork Soup (p. 26) Nancy brought a double batch of the broth with the pork. Shortly before serving, she reheated the broth and added the cut-up mustard greens.

Second courses:

Poached Shrimp and Ginger Broth (p. 103) Phyllis brought a double portion of shrimp and seasonings. Once the water boiled, it only took minutes to cook the shrimp.

Ginger Scented Squash and Peas (p. 52) Barbara pan-steamed a double portion of this colorful vegetable medley in my 14-inch wok. She used shallots instead of lily bulbs.

Third courses:

Steamed Black Bean Pork (p. 165) The day before I cooked a double batch of this recipe and chilled it overnight. The next day, I reheated the two bowls in my stacked steamer.

Spinach and Peanuts (p. 56) Mel stir-fried two double batches of spinach just before serving.

Hot Rice

Potluck Desserts

Wine, Beer, Hot Tea, and Sparkling Wine and Water

Cooking class in San Mateo

Posted on February 6, 2015 by lla

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!

World recipes Expo Milano 2015

Posted on January 14, 2015 by lla

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.

Gifts for the aspiring Chinese cook

Posted on December 14, 2014 by lla

If there’s a cook on your holiday gift list who is interested in Chinese history and cuisine, consider The Hakka Cookbook. Or if you know someone who is Hakka, give them the book to help them discover their own cultural and culinary heritage. They can learn how to cook Hakka classics such as stuffed tofu and salt-baked chicken as well as easy Chinese comfort food. The Hakka Cookbook was named “Best Chinese Cuisine Cookbook in the World in 2013 by the Gourmand World Cookbook Awards.

If they already own the book, take a look at this post from last year for other gift suggestions from cooking tools (woks, steamers, clay pots, Chinese cleavers) to ethnic ingredients. Or assemble a Chinese cooking kit.

Happy holidays! May it be full of joy and good food!

Chinese cooking videos

Posted on December 2, 2014 by lla

As much as I try to convey foolproof directions through written recipes, comprehension soars when a person can actually watch the process. See it and the technique becomes instantly clear.

So when a new food and fitness video website grokker.com asked me to demonstrate Chinese cooking for their videos, I agreed. They take care of the production; I provide the recipes and demo. It’s a new challenge for me. I am still learning how to talk, look at the camera, and cook in front of the camera–all at the same time without an accident.

We shoot five recipes in one day of intense production. It takes a long time just to set up the lights. There’s also the camera angle, food set-up, and action. So far, we have shot about 20 recipes. They recently released eight new videos that we shot a few months ago.

To see the videos, you will be asked to register (free either through email or Facebook.) Then you will be able to see previews or limited videos free. If you become a paid subscriber, you have complete access to cooking videos on many cuisines and subjects such as gluten-free, techniques, and baking. There is also a wide selection of yoga and fitness videos.

Here are my newly released cooking videos. Some are Hakka dishes.

Hakka Chinese Noodles with Pork and Mushroom Sauce comes from a meal I ate in Singapore. The dark earthy flavors of the pork and mushroom sauce taste distinctively Hakka. It’s an easy dish to put together for a weeknight meal. Recipe also on page 104 of The Hakka Cookbook.

Healthy Broccoli Beef, a popular Chinese restaurant offering, is easy to make at home. Also it is healthier and fresher tasting. Use readily available ingredients to make this quick dish that is likely to become a family favorite.

Homemade Potstickers with Ground Pork and Vegetables shows how easy it is to make these pan-browned dumplings.

Steeped Chinese Ginger Chicken in Little Lettuce Cups demonstrates an effortless Chinese technique to cook chicken breast so it maintains its succulence. Shred the meat and serve with a fresh ginger sauce. Serve in lettuce leaves for an appetizer. This variation is based on Steeped Chicken Breasts (page 22) and Fresh Ginger Onion Sauce (page 66) in The Hakka Cookbook.

Chinese Sweet and Sour Pork shows my light and healthier version of a popular take-out classic. I skip the deep-frying step and use fresh pineapple for a fresher taste.

Healthy Chinese Cashew Chicken with Peas is an easy stir-fry combining lean chicken breast and crunchy pea pods.

Sichuan Hot and Sour Soup unravels the mystery of the complex flavors of this soup. It’s easier to make than you think.

Spicy Sichuan Green Beans with Ground Pork adds zesty flavors to green beans.