Celebrating Asian Heritage Everywhere All At Once In May...

 

What a honour it was to speak at Dentsu Canada last week about my Chinese Food and Culture to celebrate Asian Heritage Month 🇨🇳. 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 🇨🇦📽.

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. 

I started my presentation on the distinct cuisine flavour characteristics of the various regions in China, then proceeded to talk about my favourite comfort food (wonton soup), special traditional food (zong zi sticky rice ode to my grandma #myfoodhero), what a typical Chinese meal looks like in the day, table etiquette, a soy sauce difference educational piece followed by information on my cookbooks, Chinese food documentary recommendations and recipes to share.

How to Prepare Dumplings

Soy Sauce Differences

As a wrap up, I shared a beautiful quote from the film, A Bite of China-- "A mother instinctly implants flavour into her child's memory. For the child, the flavours becomes kind of like a mother tongue. The memory of the familiar flavours becomes a compass forever pointing to home." 🏮

Catering by Hong Shing Restaurant

Dentsu's organization team was excellent to work with, very approachable and professional. I felt very welcomed and the sense of a great inclusive culture at Dentsu. As one of their staff walked me out to the elevators, I said this was warm hospitality at it's best- thank you all 🙏!

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 #asianheritagemonth🏮

Korean Chap Chae and Egg Dumplings

Filipino Adobo Chicken

Japanese Sushi Wraps

Prepared Bubble Tea for Assembly

On a different high note, it's this exuberance I feel when I see young people try a new cuisine for the first time. Korean chap chae and egg dumplings (with noodles) prepared by two male youths new to my newcomer culinary program at JOhn Poilanyi Collegiate- one from Mexico and the other Dominican Republic. Paired with kimchi (another new food), we had a great time eating and chatting with bacchata 🎵🎶 being played in the background. And in the adobo chicken and mango salad session, a new Russian student prepared and tried Filipino food for his first time, and took leftovers home for his parents to sample! 

Talk about cross cultures, cross generations, cross connecting. Gotta ❤ it!! 🤗

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 🍗🥩🥗💦. Yes, it's finally that time again and what an absolutely beaute of a day 🔆🌸!

My darling hubs the King of the Grill for the day

Grilled Korean Gochujang Chicken Wings (adapted by Cakenknife.com)
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 🙏! 

How did you celebrate Asian Heritage Month?

Galleria Supermarket Korean Cooking Event With RDs...

Last week, I hosted along with my partner pal RD Carol Harrison a BeYond AmaZing Korean cooking & social event with a great bunch of Registered Dieticians, Food Educators and Home Economists at Galleria Supermarket. Carol and I met when we were both ambassadors with Food Revolution championing real food, food education and inspiring people in the kitchen to cook. We are still carrying that torch in our daily work but giving that passion a bit more fun gusto with a collaborative RD Kitchen Party with educators! 👩‍🍳👨‍🍳💕

Lots of incredibly fun hands-on cooking with five veggie-centric dishes on the menu because we all love our fresh produce and giving meat a break! This crowd was either familiar with Korean cuisine or new to it or new to Korean cooking, which is my kind of mixed crowd to teach because you know there will be some really cool and tasty information to impart. 

But first an all important tribute to all who has made this possible! A huge thank you goes to Felix and Jaewon from Galleria Supermarket for their Culture Centre space, and for helping me organize the logistics of the venue including giveaway bags. Thank you tons to KFT for their kimchi donation to each participant, and Lynn from Canola Oil for sponsoring the event's groceries and giving away lots of goodies!!! Shout out goes out to the awesome photos contributed here by Carol, Ingrid and Tamara when my photo-taking was scarce and a bit blurry (I shared them anyway). And of course, so very grateful for our student volunteers Anita and Ayumi for setting up, cleaning up and taking my task delegations in stride. Now let the show begin...! 

With RD Carol Harrison

Culture Centre at Galleria York Mills

Hansik Cuisine (Korean Cuisine) is healthy and has been trending in the food scene largely due in part to the up-rise of fermented foods with kimchi being globally recognized for its vast nutritional benefits. Koreans philosophy is that food and medicine grows from the same root. Therefore there is no better medicine than food. The dishes are primarily vegetables. Meats and seafood are typically steamed, boiled or pan-fried to preserve inherent flavours.

KFT (Korea Food Trading) sponsored jars of Food4U The Kimchi 

There are three essential ingredients in Korean cooking- green onions, garlic and Korean chili powder. Green onions- remove smells and add flavour; Garlic– anti-bacterial, anti-cancer, antioxidants;its pungent smell and taste is complementary to Korean flavours; and Chili powder- stimulates appetite; capsicum helps with metabolism.

A great mix of familiar and new faces!

Ha- I love injecting a bit of fear factor in my classes. That night was with Japanese fermented soybeans natto! I did another one recently with durian in my Seniors Asian Cooking lesson, and it was met with mixed reactions, which is all good. It's about giving new foods a try... and with natto, which is good for youthful skin / reduce cholesterol /reduce heart disease / rich in vitamin K, I think this healthy-centric crowd was enamored despite its frothy mucousy texture when you stir it up.

Photo Credit: RD Tamara Sarkisian

Don't we love this Asian "cheese" string pull?

Photo Credit: RD Ingrid Fan

Prepping, Cutting, Slicing, Flipping, Cooking and Stir-Frying... Chattering and Buzzing...

Pure music to all my senses 🎵🎶!

The energy in that room was electrifying!

The lovely RD Ingrid Fan speaks in a video about the benefits of root vegetable burdock- Stimulates appetite/ blood purifier/ treatment for skin / gas and indigestion remedy!

Photo Credit: RD Ingrid Fan
Kinpira Gobo (simmered burdock)

Photo Credit: RD Ingrid Fan

I worked with this beauty Cathy Ireland at Kraft Kitchens for six years before I became a Culinary Consultant. Oh the memories... Thank you for coming out and for your support!

With Home Economist Cathy Ireland

As a side gig, I work with Maria (third from left) at a variety of events and stores doing food demos for her growing list of clients such as TFF Chef Wang's Asian bowls, My Little Chickpea, Artisan Beef and more...

What a beautiful family shot of these gorgeous
mom-daughter duos! So incredibly youthful :D

Soybean is rich in vegetable protein and packed with essential amino acids. Three major traditional Korean condiments made by fermented soy bean block (meju)- boiling white soybeans, mashing, shaped, aged and soaked in salt water over 40 to 60 days are: Ganjang (soy sauce)- liquid; Doenjang (soybean paste)- liken to miso (meju, salt and water); and Gochujang (chili paste)- ground meju, sticky rice paste and chili powder.

The final spread- Chapchae, Kinpira Gobo, Pan-Fried Tofu with Spicy Sauce, Seasoned Spinach...

Photo Credit: RD @livetonourishrd

And a favourite of the night... Spicy Tofu Vegetarian Soybean Stew!

Photo Credit: RD Tamara Sarkisian
Tobu Doenjang Chigae

Chapchae

Take your meal further with rice (we had purple rice) and lettuce wraps- SSAM (means wrapped), which often refers to lettuce wrapping slices of meat. Build a lettuce parcel with a piece of red or green lettuce, perilla leaf, slice of jalapeno, garlic slices, some rice and kimchi with a slight spread of ssamjang (a sauce made from doenjang, gochujang and seasonings like sesame oil and garlic).

Dip your leaf parcel in sesame oil mixed with salt and pepper.

These following pictures are blurry due to screenshots from a spread-spanning video.

Left: Kinpira Gobo

Did you know there are 187 types of kimchi identified? These are different combo of ingredients used but universally, vegetables are salted and mixed with condiments left to ferment. Lactic acids and aromatic components generate during fermentation to create the rich flavour unique to kimchi. The three most popular types are made with nappa cabbage, radish and cucumber. I tried my hands at making baek kimchi (non-spicy white cabbage kimchi) at Galleria one year. Check it out here.

Pan-Fried Tofu with Spicy Sauce and a variety of Kimchi

KIMJANG is a time-honoured tradition in Korea where after the cabbage harvest villagers and community gather to prep kimchi for every household. Not only a celebrative time, but a powerful symbol of compassion and giving back to the community, the poor and destitute. What a simple nourishing meal with rice and kimchi with great health benefits. Galleria Supermarket York Mills conducted their 5th annual kimjang this year. Read more about about this event here.

Photo Credit: RD @livetonourishrd

I can't wait for our next #RDKitchenParty during March Nutrition Month!

Look at this awesome group!

Thank you fab ladies for an AmaZing orchestration of a Fun Cooking Night!

With RD Carol Harrison and student Volunteers Ayumi and Anita!

To learn more about Korean Cuisine, check out my Post on Celebrating Korean Heritage Week!

Homestyle Szechuan Shredded Potatoes...

I am thrilled to share that one of my all-time favourite Chinese spicy and sour potato side dishes recipe is up on Produce Made Simple web-site: an educational campaign owned by The Ontario Produce Marketing Association (OPMA). They are a not-for-profit, member-funded organization whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario whom I've partnered with.

This popular Szechuan tender-crisp potato appetizer originates from Qingdao, China. Dried red chilies and Szechuan peppercorns combine for its signature tongue-numbing spicy sensation with lemony overtones in this garlicky savoury tangy dressing. Adjust the level of spiciness, sour and sesame oil to your taste preference. Serve warm or cold.

Check out more about potatoes on Produce Made Simple. In a 2013 study, the majority of respondents said that they do not believe potatoes to be “nutritious”, nor “a good source of energy”! Well... they are naturally fat free, low in calories and gluten- free. A medium sized potato (150 g) is just 110 calories and really helps to satisfy hunger. It even has 3 g of protein! Potatoes are an excellent source of potassium, a good source of vitamin C and a source of fibre and folic acid. So go on... Eat your potatoes 🥔🥔🥔.  #ontariopotatoes  #eatmoreproduce

See the Recipe On Produce Made Simple

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Note: Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect and lemony undertone.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Work those knife skills!

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

This is a nice spicy and sour shredded potato side dish that would complement a Chinese meal.

Full Recipe:

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.