Lotus Leaf Sticky Rice Parcels...

Chinese Dragon Boat Festival kicks off for three days, and people across Asia celebrate with dragon boat races and making, giving and eating zong zi (sticky rice parcels wrapped in bamboo leaves)-- read previous post for the history of this annual tradition. Making zong zi has been a family affair since I started replicating my grandma's recipe two years ago. My parents were busy so we will defer our cooking session to next week (yes, it's a session alright as it takes hours to ready). 

You can say a cousin of these popular rice dumplings could be lotus leaf sticky rice. The plus is that it takes a much shorter time to make and also very tasty. If you are a dim sum aficionado, you will be familiar with popular "lo mai gai" aka Chinese sticky rice wrapped and steamed in lotus leaf parcels made with chicken, Chinese sausage and shiitake mushrooms. Then there are plates of sticky rice of same minus the chicken that comes around in push carts (this is what I'll be doing in lotus leaf-style). In place of dragon boat tradition, making lotus leaf sticky rice parcels in a bamboo steamer for the family, and going to enjoy the unravelling of the leaves to a steamy sticky interior just like zong zi, but at a fraction of the hard work and effort :D.

Lotus Leaf Sticky Rice Parcels
Makes 12 parcels

1 pkg. dried lotus leaves (look for in the dried section of an Asian supermarket)-- about 4 pieces
10 Chinese dried shiitake mushrooms, soaked in water for 2 hours to hydrate, diced, water reserved
a pinch each of salt, ground white pepper and sugar
5 Chinese sausages "lap cheurng", halved lengthwise and thinly sliced
1/3 cup dried shrimp, soaked in 1/2 cup water for 1 hour to soften, water reserved
5-1/2 cups glutinous rice, washed, and soaked in water for 2 hours, drained
2 tsp. chicken seasoning
1-1/2 Tbsp. dark mushroom soy sauce
3 Tbsp. light soy sauce
2 green onions, sliced
Cook’s Note: Glutinous rice, often called sweet rice, is prepared by first thoroughly rinsing rice in water to remove excess starch until the water runs clear.

Stored in a dry, cool place dried lotus leaves can be kept for a long time.

In a large bowl or in a clean sink, open and rinse between the leaves and soak in enough hot water to cover for 30 minutes. Meanwhile, prepare the ingredients. Drain leaves and set aside. Cut out the hard centre stems. Cut each leaf into three equal pieces.

Heat oil in skillet over medium-high heat and sauté shiitake mushrooms for one minute. Add salt, pepper and sugar; stir for one minute. Add sausage and sauté for one minute. Add dried shrimp, reserved shrimp liquid and cook for one minute. Then add rice and toss well to combine. Pour 1/3 cup reserved mushroom liquid and chicken seasoning. Add both soy sauces and sauté until the rice is well coated about another two minutes. Toss well with the green onions.

Leaf shiny side up, scoop 1 cup rice mixture to its centre, first fold up leaf in front, one side over then the other, then wrap and roll to seal. Repeat with leaves until rice is finished. Place side-by-side with seam down into one large steam basket or into two smaller ones, over pot(s) filled 1/2 with water.

Bamboo steamers can be found in kitchenware section of Asian stores.

Cover with lid and steam on high heat until boiling and steam is emitted. Turn down heat to medium-high and cook for around 1-1/2 hours. Open one parcel and check centre for doneness. TIP: Make sure to check that there is always ample water in pot to keep steaming or you risk burning your pot dry. 

The overlapping lotus leaf acts as a vessel for other foods. Served here with Chinese steamed yu choy and my mom's homemade pickled radish.

I like to add my favourite dim sum chili sauce by Koon Yick Wah Kee.

So adorable I couldn't choose just one!

Savour Outdoor Entertaining With A Mexican Fiesta...

Summer weather is around the corner (I just know it) and once again, it'll be time to move outdoors to enjoy entertaining on the deck. If lounging on the patio, sipping margarita, swaying your hip to latin beats with animated conversations, enticing aromas and gorgeous foods gets your juices going, then there is nothing like hosting a Mexican Fiesta. Fresh off my vacation in Mayan Riviera, I want to transport that warm hospitality, vibrant colours and fresh flavours into my al fresco party, and we're doing it sizzling BBQ tacos buffet-style. Right off the bat, there's hidden potential in your Q for cooking foods with a Mexican accent.

Before getting into some ideas for menu planning, how do I envision the mood for una fiesta latina? I think of things that make my guests feel welcome-- to make them feel that they are where they should be at that time. Time seems to stand still so moments are savoured. Where they can have fun, and discover new things, such as culture and tastes. I love having people take part to customize their own foods and beverages, engaging through curiosity and discovery to learn something about Mexico's unique flavours. As I walk you through, I share inspirational shots that bring my vision to life.

Without question, the main attraction would certainly be the table setting. A gorgeous picturesque spread creates the stage for interactive fun that stimulates the senses. I imagine a tablescape that is colourfully dressed, but not overly while allowing Mexico's cultural trademarks and fresh ingredients to shine. Wood patioware throughout is aesthetically fitting. A natural rustic dining table sets the scene, reminiscent of the bench tables you eat on in a traditional Mexican cantina. Wooden dining chairs are simply adorned with a bright solid coloured cushion.

ARHAUS

UPTOWN COLLECTIVE

The middle is decorated with one large or multiple colourful woven Mexican throw rug(s) loosely placed (not covering entirely) to accent against the beauty of the natural table. The rug is elevated by milk crates and sturdy boxes/bottom-up pails of different height underneath to create a tiered dimensional tablescape. This image captures how the thicker material of the rug holds its shape to the ruffling and fluffing to create layered textural interest.

STREETSCENEVINTAGE

For the showcase centrepiece, the rim of a large colourful sombrero serves as a salsa bar of a variety for scooping tortilla chips. Guacamole is served to the side in a stone bowl or traditional volcanic rock mortar & pestle bowl. Prepared taco toppings and condiments are set up in terracotta, wooden or glass bowls (to show-off the ingredients) that dot around the rug, with the grilled meats/seafood to be served on platters set on the wooden table. Whole limes, whole garlic bulbs and lima beans scatter around the folds of the rug to create additional texture. Instead of flowers, cuisine herbs such as bunches of fresh cilantro, oregano and mint are placed into small tin buckets or Mexican-themed tin food cans as decorative planters. Make the most of the tiered centre by arranging so vessels of food offer dimension and like colours are not together. It can easily turn into a work of art that stuns. 

PINTEREST

WANT THAT WEDDING

Place setting is simple with plates and napkins that pops of pretty colour. For kids and adults alike, a side table could be set up to make fun DIY maracas. Side tables could be used for appetizers and putting down drinks. Speaking of drinks, what's a Mexican party without booze? Aside from serving a pitcher of sangria and frosty Mexican beer on ice, set up a DIY margarita bar. For frozen lemon-lime margaritas, put out a bucket of ice, 3 cups fresh lime juice, a large bottle of tequila, a bottle of Grand Marnier, and 4 pints frozen lemon sorbet. To make 3 margaritas, blend 12 ice cubes, 6 Tbsp. lime juice, 1/2 cup tequila, and 2 Tbsp. Grand Marnier in blender until slushy. Blend in 1 cup frozen sorbet (keep tub submerged in bucket of ice). Pour into salt-rimmed glasses. For non-alcoholic drinks, try Mexico's chic Jarritos' real fruit bottled sodas like guava, lime, tamarind and mango. 

Don't forget to turn up some latin rhythms to groove and sway to (lately reggaeton-pop Despacito has been on my playlist, and music from Buena Vista Social Club is a classic fave).

HGTV

WILLIAMS-SONOMA

Now onto some thoughts on menu planning. Organization is key: write lists and refer to them as needed. Try to prepare as much as you can ahead of time. Advance preparation alleviates a lot of last-minute stress and lets you enjoy the fiesta. Appetizers set the scene for your fiesta. Make them varied, colourful and flavourful. Try cool ones such as classic guacamole, seafood ceviches, and gazpacho soup in shot glasses. Make a spicy nuts and seeds mix with pecans which are native to Mexico as are a variety of pumpkin seeds. Large bowls of fresh Mexican Salad with Lime Dressing and a heartier Mexican Pinto Beans could serve as suggested sides.

HOST THE TOAST

DIY tacos are fun! It livens up a get together by offering an assortment of delicious taco fillings, grill-warmed tortillas and a wide variety of salsas- that combines vegetables, tropical fruits (pineapple and mango are popular) or sweet and savoury in various piquancy to create a customized meal. Try fillings such as char-grilled fish, spicy BBQ shrimp with pico de gallo, carne asada (beef), and tacos al pastor cooked over the grill. Throw in some corn on the cob too and brush with lime zest-infused butter. Slice meats to bite-size pieces and add a name tag to identify the dish. Time the longer-to-cook items and warm cooked things (use your indoor oven if needed) and set it all out at once. Invite everyone to go gangbusters at the topping table to create tacos to their hearts' desire. Aside from the usual topping suspects, add some lesser-known specialty ingredients indigenous to Mexican cuisine such as chopped pickled nopales, roasted poblanos and queso cheese to try something new. 

Simply serve cut-up papaya with a squeeze of lime as well as pineapple (add chopped mint and sea salt), mangoes and strawberries for a fresh light finish to a meal full of fresh flavours.

Summer can't come fast enough! La fiesta latina is sunshine, electricity and fabulous flavours! When your guests are happy, and you are happy, then it's a success.  The reciprocated smiles will say it all. :D :D :D

PINTEREST

PLATEFUL

I was inspired by the outdoor dining furniture selection at Arhaus.com to write a post on my vision for an outdoor food gathering. The information I share is completely my opinion, as are all my posts.

Food Revolution Kids Can Cook Brunch...

It's that time of year I always look forward to... Food Revolution Day, an annual themed good and real food celebration taking place world-wide the third Friday in May. However, the official Food Revolution Day on a global scale has been postponed until later this year. The UK Prime Minister, Theresa May, called a snap general election to take place on June 8th, just two weeks after our intended Food Revolution Day. For many political and press reasons, we know this timing isn’t right to have the impact we (ambassadors) want and for Jamie Oliver to make big noise about child obesity policies that best benefit children's health. As our Food Revolution campaign is year-round, many of us still held events while postponing some others until we get the new date. 

For me, while I do enjoy large events to have a greater reach with our universal message (eat real food, get back in the kitchen to cook and food education), I believe intimate, smaller-scale ones are just as if not more impactful. There is better engagement and personable interaction which is harder to come by in a big event. This year, I'm deferring a few school events and held a kids cooking session with my three young boys and their cousins. They did everything from washing, prepping, slicing, chopping, and cooking for the most part with us parents supervising. We made brunch with recipes inspired by Jamie Oliver-- blueberry pancakes and customized omelets. Instead of fruit juice or vitamin water which are loaded with sugar and other stuff, we made real fruit-infused water for a refreshing drink. Now let the cook-off begin! :D

I asked the kids, "What are you cooking with today?"

Instructions first. Ready set go... 

Washing...

Chopping and slicing...

IKEA has an amazing SMABIT kid-friendly knife and peeler set.

These five-year old cousins were in charge of measuring, pouring and whisking up blueberry pancakes.

It's all about breaking the eggs and whisking. Taking turns to make a big batch!

Wiping the earth off mushrooms, while explaining why you must never wash them-- 
gets water-logged that diminishes flavour and texture. The adults were surprised at this too.

It's a whole family affair!

How to cook pancakes...

Lay cooked pancakes on a heightened rack to keep crisp and not soggy.

Grate that cheese- but carefully!

My dad imparting safety chopping techniques.

Customizing omelets from a selection of meat and veggie fillings! 

Individual omelet making! Cooking the selected filling and then encasing in cooked egg crepe.

Mom and Uncle Quan getting in the action! Quan put banana slices 
in his omelet, and he said it was different and sweet-good at the end. Why not? :D

Preparing a variety of fresh fruit for real fruit-infused water.

I just love seeing kids build knife skills confidence holding a real but safe sharp knife.

Make-your-own real fruit water station with tap & carbonated & coconut waters or combo as a base.

Beautifully vibrant, fresh and delish!

To make the most of the fruits' flavours in cold water, crush the fruits in glass or pitcher with spoon or fork, and/or let meld for two hours before serving.

Much better than sugar-laden commercial soda and fruit drinks.

Enjoying the fruits of their labour- literally!

Omelet served with hot salsa sauce, and a yummy real mixed fruit beverage. YUM!

What a great day with the family cooking together and forgetting all else for a while. Hearing that the kids had so much fun, and some saying that they don't usually eat omelets but will now because they really liked making and eating it, or liking the fresh fruit water was music to my ears. We will definitely be doing this again with the extended fam. Cooking is a necessary life skill, a rite of passage and opens up a whole world of eating healthily and discovering new tastes. Starting them young is key. The core of cooking is the knife-- get your kids in the kitchen early, teach them how to use it and they will never lose it! 

It's been proven, that kids enjoy cooking given the chance. Throw caution in the wind, let it go and let your kids cook with you. Before you know it, they will be trying new foods, getting creative and helping to bring a positive and healthy attitude to the family table.

You guys were Super Awesome! So proud of you all!