Posts from — March 2010

Campbell has an Asian line of condense soups:  Hot and Sour, Chicken with Winter Melon, Scallop with Seafood.   Then why doesn’t Quaker Oats have an Asian line of instant oatmeal:  Ginger + Pian Tang, Masala Brown Sugar, Chinese almond, or Black Sesame?

It is just a matter of time.

When I visited my friend Lee Ann and Jay, I woke up to a hot breakfast prepared by Jay’s mom.  She made her doctored instant oatmeal.  I predict we’ll be seeing Quaker infiltrating the Asian market with a new line of instant flavors, and they better give Auntie Chu the credit!  This black sesame oatmeal may have been inspired from the black sesame pudding or soup (tong sui)  “zi ma wu” – a Cantonese dessert.

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This week I took a free sewing class at Manhattan Sewing, and made this pillow.  After an orientation with the sewing machine, I ready to tackle on a new project from my book.  Lee Ann got me  Sew Everything Workshop as “just because” gift!  “Just because” gifts are awesome!  The first project I have in mind – gym bag.  I need to go fabric shopping.  Does any one need a new tote bag?  I can use the practice. 

On another note I got a new clay pot (ttukbaegi).  I wanted a Chinese clay pot as well, but then having a tiny kitchen I needed to remind myself one will do.  I’m sure I can use them interchangeably.  Besides, there are no rules stating that I can’t make baozi fan (Chinese rice casserole) in my ttukbaegi.  Here’s the soon dubu I made with it. 

Coconut Milk & Red Bean (Azuki) New Year Cake (Nian Gao)

Using the same process from the red date nian gao, I can make other varieties of nian gao.  For one bag of glutinous rice flour I would add about 2 cups of add in, and at most 2-3 ingredients to nian gao.  Keep it simple.  Keep it clean.  I would test all these variations in my own kitchen, but I can only eat so many nian gao.  Until next year!

Here are some suggested, untested variations:

• roasted and puree pumpkin + vanilla,
• cooked and mashed/puree persimmon+ star anise,
• toasted pine nut + grated ginger (or ginger juice) + finely shredded coconut
• shredded coconut +coconut milk
• rose water + pistachio or pine nut or almond

Keep in mind that if you add something with moisture reduce the water in the recipe.  If you add liquid, then replace the water with it.

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My father once preached, “You will never get the chance to eat this again unless you do it yourself.”  Though true during the 70s-80s in the Midwest,   his maxim no longer holds in 2010 New York City –at least in regards to 年糕 (nian gao).  Every Chinatown bakery and grocery store carries nian gao for Lunar New Year.

Why DIY then?

A typical bakery at best carries three flavors, but the possibilities of nian gaos are endless.  A homemade one with a creative twist makes a thoughtful gift, and the know-how ensures that you can enjoy nian gao even after the new year.  I present a fairly common variation – red dates ( jujube) “hong joe.”

Variations: You can add figs, dates (non-Chinese), persimmons, shredded coconut, ginger juice, pine nuts, or cooked apricot seeds.  Sweet potato is also commonly worked into the dough.  In the same vein, you can add pumpkin or other varieties of sweet squashes.  If you are using a wet ingredient like squash reduce the sugar water  to 1 cup  since the extra add in would provide moisture.

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