Jennifer J. Chow's Blog, page 66

Lion Dance

“A lean dog shames its master.” -Chinese proverb

Chinese New Year (January 31st) is about wealth and prosperity. The common Cantonese phrase said during this time is “Gung Hay Fat Choy,” which can be translated to “Wishing you good fortune!”

A staple in new year festivities is the lion dance. (Lion dances can also be held on other special occasions, like weddings or new business openings.) The first recorded lion performance dates back to third century B.C.

I remember seeing lion dances as a child. They were raucous times with the popping of firecrackers and the loud banging of drums. I was always amazed at the brilliant colors and features of the lions, plus the skill of the people hidden underneath the lion’s body. Some distinguishing features of the lion dance are:

Lion versus Dragon. Often confused with dragons, lions are shorter animals. They are usually manned by two people who control the head and tail. Dragons are longer and require more people to maneuver poles to move the animal.
Northern Lion. Northern lions are seen in Beijing opera or acrobatic performances. They are more realistic than Southern lions and feature a mane and four legs.
Southern Lion. These are more stylized creatures, often created by using a drape material, and they look similar to dragons (without the horns and a snout).
Kung Fu. Performers who create the movements of the lion are skilled martial artists. They time very specific actions to the music of drums, gongs, and cymbals.
Eating the Greens. The lion will  pounce on the cheng, usually a vegetable like lettuce, to usher in an auspicious new year. (The word for vegetable sounds a lot like “fortune.”)

The lion chews up the lettuce and throws it to the left, right, and the middle, spreading prosperity in all directions.

Southern lion

Wishing you a Happy New Year, and hoping that favor finds you this year!

Foodie Friday: Crispy Chow Mein

Crispy chow mein: fried noodles with vegetables and meat in a gravy sauce

Chinese New Year is fast approaching, and what better way to celebrate than with noodles? It’s a common dish to start off a new lunar year because the strands symbolize longevity. (So please don’t shorten the noodles!)

I’m a big noodle-lover myself. As a kid going to the local Chinese eateries, I was sometimes known as the “girl who likes chow mein.” However, I don’t like the soft Mongolian stir-fry versions, I prefer my chow mein pan-fried. This involves deep-frying the noodles over high heat. Crispy noodles are also known as Hong Kong style chow mein. Although some foodies might veer towards one extreme or the other, my ideal chow mein is a perfect combination of crisp and soft.

Lucky Red Envelopes

“An avaricious person is like a snake trying to swallow an elephant.” -Chinese proverb

Nevertheless, a laisee always cheers me up. In fact, the upcoming lunar new year (January 31, 2014) has me thinking about these lucky red envelopes. They’re given away on special occasions or holidays (especially the Chinese New Year). For years, fascinated by their beautiful designs, I kept a collection of them. (As you can see, I still have a couple stowed away.)

A few fun facts about the envelopes:

Married people provide them to singles, particularly children
At weddings, a tea ceremony is held (we did this) where the new couple serves tea to the older relatives and receives envelopes in return
There are shorter laisees for coins and bills (use crisp ones!) and longer versions for things like checks

Happy early Chinese New Year!

Foodie Friday: Sashimi

Sashimi: raw fish, served with soy sauce and wasabi

This dish was an acquired taste for me. I mean, I was the girl who didn’t know what a California roll was until my freshman year in college. After that experience, my next challenge was raw fish, introduced to me by my Taiwanese-American husband (then college sweetheart). I’ve now come to appreciate the fresh, smooth texture of sashimi.

When you think of Taiwan, you don’t necessarily think of sashimi. But since they’re an island and were under Japanese rule for fifty years, it’s a ubiquitous dish there. Certainly, they’ve developed the culinary and artistic skills (see photo above) to make a very delicious sashimi platter.

 

Taking a Piece of a Country

“Rivers and mountains are more easily changed than a man’s nature.” -Chinese proverb

This weekend, I strolled along the Venice Canals. They’re a residential section of west Los Angeles dotted with man-made canals, arched bridges, and custom homes. The area was developed by Abbot Kinney, who wanted to replicate Italy and create a “Venice of America.”

Besides being a tranquil setting, this location reminds me of the creativity that can spring forth from one man’s mind. He truly moved land and water to make this happen. It’s amazing how Kinney tried to capture a country he loved–it’s like a larger scale version of the typical souvenir.

Here are some other ways that I’ve seen a country captured, by more subtle means:

My parents own a collection of plates, depicting different places they’ve traveled. I always enjoy reading the names and looking at the images associated with the various locations.
My ex-boss and his wife try to experience a bit of home while away; without fail, they go to a Chinese restaurant in any city they visit (and they’ve never ceased to find one anywhere in the world).
I have a barrette collection, featuring clips that are made from various materials intrinsic to that location. I once had a barrette made from Murano glass; I was so sad the day it broke. But here is a picture of a bow clip (with bun attachment) I got from Taiwan:

How have you captured a country close to your heart?

Foodie Friday: Fried Rice

Fried rice: do I really need to explain?

Fried rice with turkey bacon.

 

One of my blog readers asked me to put up more posts about my own cooking. The result: this foray into fried rice. It’s been said that fried rice originated because people needed to create an easy meal from leftovers.

It’s no wonder then that this was the first dish I ever made. (In college, after many years of my mom’s fabulous home cooking, I was sadly forced to fend for myself.) Like my mom and other Chinese cooks out there, I don’t really measure the quantity of anything I cook with, so the results are imprecise but customized. Here’s my recipe:

Cooked Rice

Sesame Oil

Soy Sauce

Olive Oil

Mixed Vegetables (frozen)

Meat or egg (optional)

Salt and pepper to taste

Heat up the wok and place a bit of oil on the skillet. (One of my college friends insisted on butter as the “real deal,” but you can choose to agree or disagree.)
If using meat or egg, cook these first. Then take out to prevent overcooking. (Egg is usually cooked using the whole wok, omelette-style. Then it is taken out and cut into thin strips for visual display.)
Add mixed vegetables into the wok. Let them defrost and cook.
Place cooked rice (better a day old, so that the grains easily separate) into the skillet. Mix with vegetables. Add meat and/or egg back to skillet.
Pour in sesame oil. Stir.
Drop in soy sauce. Mix.
Use salt and pepper to flavor.

Voila! Enjoy your all-in-one meal!

Laughing into next year

“Better to make a net than to yearn for fish at the edge of a pond.” -Chinese proverb

New Year resolutions are about being pro-active. Oftentimes in life (and particularly in writing), you’re on the receiving end; the only thing you can change is your attitude. This year, my one word resolution is: laugh.

Here are some funny things that have improved my mood over this past year:

“Imagine You’re a Chinese Immigrant” assignment
“9 Wack Things White Guy Say To Deny Their Asian Fetish” (pure Kristina Wong humor)
Fung Brothers music videos, like “Asians Eat Weird Things”
“Baby Mentalist” (Randall Park)

Foodie Friday: Fried Squid

Fried squid: spicy battered pieces of squid

This is basically seafood tempura, kicked up a notch. There’s a nice tang that comes with the salt and peppercorn seasoning. Often chiles garnish the top of this dish.

On a side note, “fried squid” in Chinese can be translated to “you’re fired!”. In the old days, employees took their bedding with them to work sites. If they got fired, they would have to roll up their mattress and leave. This transformation from flat to curled mimics the way a squid cooks and led to the saying.

 

Ethnic Baby Dolls

“A mouse can see only an inch.” -Chinese proverb

A newborn can see up to 12 inches. The New Year reminds me of beginnings…and babies. This may also be because I know a number of new and expecting moms.

It’s been interesting to see the development of baby dolls over time. I swear that several years ago, I didn’t see any Asian dolls at the store. In fact, I had to order one online (thank you, Corolle).

Well, there were some Ni Hao Kai-lan ones, but I had wanted a soft baby doll back then. It was a sad sight to see the lack of beautiful Asian girls in the toy section (even Disney princesses are rare).

Now, I see an explosion of multicultural dolls. There are babies with different skin color shades and facial features. Older girl dolls are available as well (although I still think the American Girl version doesn’t look quite right–note the difference between the book’s picture and the doll).

I’m glad to see different ethnicities finally celebrated. However, I’ve still been told by one near and dear to me that “princesses have yellow hair.” Sigh…

Foodie Friday: Pineapple Bun

Pineapple bun: glazed sweet bun with a pineapple shape



These treats don’t actually have any pineapple in them. Instead, they’re made with plain dough on the inside, with an outer coating of sugar topping. They get their pineapple (bo lo) name from the striated markings on the bread’s outside. These simple buns are often a hit with kids (I have fond memories of them as a child), since they have a hint of sweetness without any complex filling that might turn off young taste buds. Recently, I found what is essentially a giant bo lo bao, although it was labeled a giant brioche.

It tasted like a super-sized pineapple bun to me, and there was plenty left to share with the entire family.