What a honour it was to speak at Dentsu Canada last week about my Chinese Food and Culture to celebrate Asian Heritage Month ๐จ๐ณ. Denstu is one of the largest media and marketing agencies in the world headquartered in Tokyo, Japan with offices across the globe since the 1960s. This was hosted in their Toronto office with their Calgary, Vancouver and Montreal offices livestreaming in to watch ๐จ๐ฆ๐ฝ.
I was invited by their Business Resource Group to raise awareness around different immigrant cultures to bring people together through food as part of their second event in this series, with South Asia being the first. The presentation was followed by a Chinese luncheon also in their respective Canadian offices. The menu was extensive and varied including many classic dishes that are beloved catered by the one and only Hong Shing Restaurant on Dundas West.
How to Prepare Dumplings |
Soy Sauce Differences |
Catering by Hong Shing Restaurant |
What does Korean chap chae, Filipino adobo chicken, sushi wraps and bubble tea all have in common? Answer: they are all food students @tdsb_communityservices prepared this May to celebrate #asianheritagemonth๐ฎ
Filipino Adobo Chicken |
Japanese Sushi Wraps |
Prepared Bubble Tea for Assembly |
Talk about cross cultures, cross generations, cross connecting. Gotta ❤ it!! ๐ค
And ending the Asian celebrations on an even higher note with my dear friend @lisa.eats and her family here for a BBQ and swim ๐๐ฅฉ๐ฅ๐ฆ. Yes, it's finally that time again and what an absolutely beaute of a day ๐๐ธ!
My darling hubs the King of the Grill for the day |
Serves 6
4 lbs chicken wings, broken down into drummettes and flats with tips
1/3 cup Korean red chili pepper paste (Gochujang)
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
4 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 teaspoon kosher salt
1 teaspoon black pepper
Garnish: sesame seed, sliced green onion
Add raw chicken wings to a large ziploc bag.
In a small bowl, whisk together chili pepper paste, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper until combined. Add the marinade to the wings and seal the bag. Let sit in the refrigerator for at least 1 hour or overnight.
When ready to cook, preheat grill to 400°F and remove wings from bag, reserving the marinade. Add wings to the grill and cook until the skin is crispy and they are cooked through, flipping them every 10 to 15 minutes as they cook. This will take about 30 to 40 minutes.
Brush the finished wings with the sauce. Garnish with sesame seeds and green onion. Serve immediately.
On The Menu: Buldak stir-fried noodles, Grilled kalbi ribs, Szechuan Spicy Cucumber Salad, Gochujang chicken wings, Okra and Tomato Salad, Grilled shrimps with cilantro lime sauce and Chap chae. |
On the Dessert Side: Easy Creme Caramel with Fresh Fruits and Coconut Tapioca with Taro, Grass Jelly and Jackfruit |
And on the friendship side, Lisa and I, my baby with her baby.... So Blessed ๐!
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