Category: Family
La-La Means I Love You LA

La-La Means I Love You LA

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I recently made a quick trip to Los Angeles to celebrate my Aunt’s birthday.   I spent ten years in LA, going to school and then working before heading back to the Bay Area.  Auntie Ada was my SoCal Mom and a big reason I lived in the Los Feliz-Silverlake area. Being a stone’s throw away from a warm smile and a delicious home-cooked meal was huge for a kid living away from home for the first time. I loved living in Silverlake, it reminded me a lot of San Francisco and the East Bay.  Bordered by Echo Park, Griffith Park, Downtown-Chinatown, and Glendale the vibe is definitely urban, reminiscent of the funky, edgy mixed neighborhoods of Oakland present day.

With a couple of hours to kill before dinner, I decided to visit my old haunts.  My first stop was Hillhurst Avenue, a little shopping area I use to frequent.  My favorite shop on Hillhurst was a tiny bakery called La Conversacion. I would stop by in the morning for one of their delicious croissants, flaky buttery fresh out of the oven.  Delicious.  I Googled it and found they had moved to West Hollywood where they can still be found.  Ahh, next trip.  I stopped at Yuca’s, a tiny taco shack, one of the few places I recognized. A cute little shop on Hillhurst, Mise-En Place, was ground zero for my cookware and kitchen gadget addiction. Sadly for me but happily for the pocketbook, the store is now gone.

Los Feliz-Hilhurst Area-Los Angeles

I headed Downtown to check out Grand Central Market.  Back in my student days, the market was a place to get produce, meats and food reasonably priced.  Fast forward a whole lotta years, and it has been transformed into a trendy, neon, foodie mecca.  From cheap eats like Villa Moreliana, Mixed Carnitas Tacos (all things porkalicious) to Clark Street Bakery (ah-mazing avocado toast and heavenly breads) there is something to nosh on for everyone.

Grand Central Market

My favorites…

Clark Street Bakery for great bread

 

Avocado ToastYep, an entire avocado in each order of toast…

Do not miss the Buko Pie at Sari Sari Store a coconut pie I’m still dreaming about, fresh young coconut pieces, creamy custard, and flaky pie crust. If you haven’t tried Filipino food yet- GO, try one of their rice bowls or noodle dishes BUT LEAVE ROOM FOR THE PIE.

And the tacos at Villa Moreliana, a heaping mound of mixed carnitas (every conceivable part of a pig), steaming hot corn tortillas, salsa-your choice along with pickled onions and cilantro. FOR A MERE BUCK SEVENTY-FIVE A TACO. Go NOW to the Grand Central Market.

Head across the street from the market and climb the stairs of the historic Angel’s Flight or take the tram itself to a great view of the City of Angels.

Did I mention dinner? South Pasadena Oak Tree Inn, yep a delicious 9-course Chinese meal to finish the day.

So many places, so little time…LA I’ll be back…soon.
Japchae-Oppa! Korean-Style, Sexy Noodles, Op Op

Japchae-Oppa! Korean-Style, Sexy Noodles, Op Op

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I decided to throw a surprise birthday party for the hubby. Since it was an impromptu event, I kept it simple. Just a handful of friends on a Friday night to help him celebrate another year.  The menu included his favorites, cheesecake, apple pie, and sushi from our favorite place. Badabing, easy peasy-done.  Then I started to worry, what if folks don’t eat fish?  Then I thought, what if I don’t have enough food?  A cardinal sin…so I added a few more of his favorites, Korean short ribs, Galbi, Ceasar Salad, and Japchae, a delicious Korean noodle dish.

The Skinny on the Noods

Japchae is Wes’s favorite noodle dish.  It starts with sweet potato noodles also called glass noodles (당면 Dangmyeon) for their transparency.  The noodles have a bit more elasticity and bite than wheat pasta and absorb seasonings well.  Season the noodles with soy sauce, sesame oil, garlic, and sugar, which gives the noodles that characteristic delicious garlicky, sweet-salty flavor.

The beauty of this dish is its flexibility.  Serve Japchae as a simple side dish, banchan, or as a main dish made with protein and vegetables.  Vary the kinds of vegetables and protein, but always include shiitake mushrooms, yellow or red onions, and secret sauce (ok, not really a secret just the Korean quadfecta of soy, garlic, sugar, and sesame).

Beyond that, go CRAZY!

Add wood ears-fungi for crunch, carrots, spinach, zucchini, or watercress for veggies and chicken or beef for protein. Other additions include slices of fishcake and strips of scrambled egg.  Knock yourself out.

Wes’s birthday version included chicken, carrot, zucchini, wood ear mushrooms, and spinach.  Yummo.

The key to this dish is advanced prep work.  Julienne vegetables, cut chicken into bite-sized strips, and make the sauce.  Soak the noodles, shiitake mushrooms, and black fungus in water. The noodles should be soaked in room temp water for an hour or two, so start your prep early.  You could make this a vegetarian dish by omitting the protein and marinating sliced shiitake mushrooms or pressed tofu.

Korean Jap Chae

My go-to recipe for Japchae is from a favorite cookbook called Hawaii’s Aloha Recipes published by The Japanese Women’s Society of Honolulu.  My copy is food-stained, pages tattered, filled with handwritten notes.  In short, well worn and well-used.  It’s my favorite cookbook for down-home Hawaiian/Asian cooking. Wirebound with few photos, but filled with treasured family recipes and stories-books like this one were created by folks to raise money for their church, temple, or community.  A reflection of who we are and the foods we have eaten for generations.

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Aggie's Japchae, Oppa Korean-Style, Sexy Noodles Op Op

Classic Korean Noodle Dish, Japchae a family favorite
Course noodles, Side Dish
Cuisine Asian, Korean
Keyword japchae

Ingredients

  • 1 pack of glass noodles sweet potato noodles
  • 1/2 pound flank steak or chicken cut into strips
  • 1 cup carrots julienned
  • 1 cup string beans French cut or zucchini strips
  • 1/2 cup yellow onions sliced
  • 6 dried shiitake mushrooms soak in hot water until soft. Squeeze excess water, remove stem and julienned
  • 1/2 bunch watercress or spinach
  • 1/2 cup black fungus soaked and cut into strips
  • green onions

Seasoning for noodles:

  • 4 T soy sauce
  • 2 T sesame oil
  • 1.5 T granulated sugar
  • 1 T roasted sesame seeds
  • 1/8 tsp black pepper

Marinade for protein

  • 1/2 tsp fresh garlic minced
  • 2 T soy sauce
  • 3/4 tsp sugar
  • 2 tsp prepared sesame seeds

Instructions

  • Soak noodles in room temp water for 1-2 hours until soft then drain. Alternatively boil for 7 minutes, drain and cool. Cut into 3-4 inch lengths. Set aside.
  • Cut beef or chicken or pork into strips. MIx seasonings and combine with protein. Set this aside too.
  • In a frying pan or wok, heat 1-2 T oil, add shredded carrots and fry just until tender. Don't overcook. Sprinkle with a little salt. Remove to plate.
  • Follow same procedure with zucchini or string beans. Add to plate with carrots.
  • In same wok, add 1 T oil and 1 tsp sesame oil, heat and add yellow onions, sir fry for approximately 1-2 minutes. Add chicken (beef), fry until half done, add mushrooms and wood ears and spinach, fry until meat is completely cooked.
  • Add noodles and sauce to wok, add carrots and zucchini to pan. Mix to combine.
  • Garnish with green onions and eggs.

Optional:

  • Fry 1 well beaten egg in an oil pan. Tilt pan to spread egg mixture into a thin sheet. Turn once. Remove and cool. Cut egg into thin strips.
  • Dish can be served warm or room temperature.
There’s Always Room for J-E-L-L-O

There’s Always Room for J-E-L-L-O

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Do Not Laugh.  Yes, this is a recipe for jello, not the boxed Jello you made with your mom when you were a kid (your job-pour the contents into a big bowl), oh no. The Asian version of Jello, Almond Jello. So good, it brings a whole new dimension to Jello. It’s delicious, light and refreshing.

If you have ever had a meal in a Chinese restaurant which served dessert other than fortune cookies, it might have been Almond Jello.  Unfortunately, much of the Almond Jello served in restaurants isn’t very good.  I have a theory, LOTS of Asians are lactose intolerant so milk is used sparingly.  Well, that’s what makes Almond Jello YUMMY, the addition of milk-like the white layers of finger jello or the cream cheese in that funky but delicious Lime and Pineapple Jello Ring that everyone’s aunt (who couldn’t cook) brought to every potluck. Jello with Moo-magic.

When I was a kid the fanciest restaurant in Chinatown was The Empress of China. In its heyday celebrities and politicians clamored there.  My folks would take us there for very special occasions-birthday dinners for grandparents, wedding banquets and Chinese New Year. High on the 6th floor, it had the most breathtaking views of the City and the East Bay.  I loved the Green Jade Mist Almond Delight, their version of Almond Jello.  Served in a goblet with a touch of Creme de Menthe it was the glitzy ending to a fancy meal.

Typically Almond Jello is topped with fruit, not creme de menthe.  You can use mandarin oranges or fruit cocktail (when is the last time you had fruit cocktail out of a can, strictly nostalgic choice) or Lychees. Use fruit packed in light syrup or its own juice.  I add the syrup or juice to the jello so it just slides down your throat, like having jello soup. Confession, I loved pouring milk on my jello, same effect. Canned fruit makes it a great winter dessert when fresh fruit can be hard to find. You could jazz it up seasonally by adding fresh strawberries or blueberries.  This recipe makes soft jello which I happen to like. If you like jello that has the consistency of finger jello, reduce the amount of the water in the recipe to 3/4 cup of each and the milk to 2 cups.

When I was pregnant with my oldest, my craving was Almond Jello.  I made vats of it, doubling, tripling, even quadrupling the recipe. Seriously, it was like gestational crack.

These days I make Almond Jello when my oldest kid comes home.  He loves it. If I don’t steal a couple of scoops before I let him know there is a bowl in the fridge, I will have lost my window of opportunity to have some.

It’s stupid easy, so delicious.   Try it, who doesn’t like jello?
Almond Jello

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Almond Jello

Course Dessert
Cuisine Asian-American
Keyword almond, almond jello, Dessert
Prep Time 10 minutes

Ingredients

  • 2 packets gelatin
  • 1 cup cold water
  • 1 cup hot water
  • 3/4 cup granulated sugar you can adjust the sugar to the sweetness of your liking
  • 2 1/4-2 1/2 cups whole milk
  • 2 teaspoons almond extract
  • 1/2 teaspoon of vanilla extract
  • 1 15 ounce can of Mandarin oranges packed light syrup

Instructions

  • Put cold water in a mixing bowl.
  • Sprinkle gelatin on surface of cold water. Let it sit for one minute
  • Add sugar and stir.
  • Add hot water and stir until completely dissolved. (I cheat, if it doesn't look fully dissolved, zap it for 15 seconds in the microwave)
  • Stir in milk and extracts. Pour mixture into individual serving bowls or 1 large glass bowl such as a souffle dish
  • Chill until firm (at least 2-3 hours)
  • Cut jello into cubes if desired. Top with mandarin oranges
Nash-Ville Nash-Ville, My Kinda Town in Pictures!

Nash-Ville Nash-Ville, My Kinda Town in Pictures!

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Oh, the places you’ll go, the places you’ll see, the places you’ll eat ….put Nashville on your bucket list of cities to visit!  To add to my previous visit to Nashville!

Beautiful morning walking the bridge off of Broadway
Broadway during the day, at night this street comes alive..live music and people everywhere having a good time
Morning in Nashville I hit my fav, Crema for coffee and yes the quintessential hipster dish, avocado toast

 

SOME MIGHTY FINE BRISKET AT MARTINS in 12 South


 

Dinner with Vandy Family! Houston Deb and California Deb (me) had our serious doubts about going for Mexican food…but it was pretty darn tasty! Brisket tacos and corn on the cob with crema, chili, and lime.

 

Damn fine cuppa coffee. We walked to 12South and stopped for coffee at Frothy Monkey and cronuts at 5 Daughters-totally calorie worthy. Check out Urban Grub too!

Cronut Heaven

 

Vandy beats Kansas!

 

Yes, Kolaches in East Nashville..so good

Yes, Dorothy, there is ramen in Nashville. Otaku in The Gulch, close to Biscuit Love, another favorite!

Another view from the bridge.

I can’t wait to go back…
Heartsick for Houston

Heartsick for Houston

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As you all know Jamie goes to Rice University in Houston. I remember when she first told me she was applying there. What? Where? TEXAS? NOOOO. My diabolical plan to dissuade her involved visiting the campus in the middle of July. It didn’t work. She loved the campus and the vibe despite the heat and humidity.  It turned out to be the perfect choice. Over the last 3 years we have visited her on numerous occasions and have come to appreciate not just Rice University but the city of Houston. Gone are the pre-conceived notions I had of Houston-it is a vibrant, culturally diverse, rich, welcoming metropolis.

I watch with a sense of profound sadness and helplessness as Houston and the surrounding areas are being pummeled by Harvey.  I thank my lucky stars that Jamie is safe and one of the fortunate ones.  Her area has seen plenty of rain but has not flooded.  I see the photos and videos of places I now know (I drive the 610 all the time when I am there) and cannot imagine the trauma Houstonians are going through.

Houston Fall 2016

I asked Jamie to write a post for the 3Jamigos blog.  It is filled with that carefree spirit one has when they are young and views life through an optimistic lens.  Confined to her apartment she has watched the devastation in other areas of Houston much like I have, on TV.  When Harvey has passed and she begins to venture out and see first hand Houston in the aftermath, I know she will jump into action to help her adopted city.  I will too.  She asked me to include this link Relief Efforts-How to Help Houston with her post.  Any donation would be greatly appreciated.

Comfort food from Claire’s Mom

Jamie-August 28, 2017

Hurricane Harvey has hit Houston hard. (cool alliteration I know). Luckily, my roommates and I have prepared well for it–we have tons of food to last us for weeks and enough bottled water to last us a month.  We are even more lucky because of our location.  We are living in West U, which has gotten over 20 inches of rain, but it has not flooded yet.  *Knock on wood.* The street next to us is flooded, but our small street has been doing ok.  There has been a couple of leaks in the windows of our house, but we are dealing with it.  All this time stuck at home has made us a little stir crazy–we alternate between crafting and, you guessed it, baking.   My schedule these past couple days have been: get up, eat, run, eat, watch tv and craft, eat, watch tv and craft, bake, sleep, repeat. So far, we’ve made banana bread, crepes, and pumpkin bread.  And yes, we’ve eaten almost all of it.  This is not to mention the blondies that Claire’s (my roommate) mom made, ice cream, and super delicious quiche. Luckily, Claire’s parents also have a treadmill that I’ve been using to work off all the food. School has been closed until Wednesday night, but I’m hoping it will just get cancelled for the entire week. I don’t want to deal with getting to and from school in the rain and water. Unfortunately, that means a lot more TV movie marathons which have gotten pretty boring.  I’m lucky to just be bored, there are a lot of people all over Texas who’ve been forced to evacuate their homes. Will keep you posted!  Stay dry!

Rice University Spring 2016

I wasn’t going to include a recipe in this post but Jamie said the “pie” (ok, quiche) Claire’s Mom made was from the Friend’s Cookbook (love it) and it was delicious and made them all feel so much better.  In times like this we turn to comfort food to share with friends and family.

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Heartsick for Houston (Spinach Savory Pie)

Ingredients

This recipe is from the Friends Cookbook

  • 1 9 inch pie crust partially baked
  • You can use a store-bought pie crust if you like
  • 2 T unsalted butter
  • 1 small onion minced
  • 1 10 ounce package fresh spinach stemmed and washed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 3/4 cup milk
  • 1/3 cup shredded Swiss cheese

Instructions

  • Preheat oven to 400 degrees. Line pie crust with foil or parchment and weights. Bake 10 minutes. Remove weights and continue to bake for 2-5 minutes until pie crust begins to turn color and is set.
  • Set oven to 375 degrees.
  • Melt butter in a large pot, Add onion and cook over medium heat until soft, about 5 minutes. Chop damp spinach and add it to pan. Cover and cook, stirring occasionally until spinach is tender, about 5 minutes. Drain off any liquid in the pot, season with salt and pepper. Set aside.
  • In mixing bowl, whisk eggs and milk together. Stir in the spinach mixture and cheese.
  • Pour mixture into prebaked crust.
  • Place pie on a baking sheet and slide into oven. Bake until pie is golden brown , 35-40 minutes.
  • Remove from oven and let pie sit for approximatel;y 10 minutes before cutting.
  • Serve warm or room temperature.

Hi Claire Hi Mui Hi Georgia
Life’s Trials

Life’s Trials

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Like a mother hen I have watched the young pharmacists I work with grow and develop both personally and professionally.  They are intelligent, compassionate and dedicated, a joy to work with-I think of them as a second family, my work kids.  When my own children went off to college one of them remarked “It’s ok Deb, you still have your kids here”.  I am heartbroken that we have lost one from this family.  Claire was an amazing person-warm, soft-spoken (until you got her going), funny, smart, beautiful, generous, strong and TALL.  Yes, tall.  I am a rower and there is a distinct advantage to being tall.  My first question to Claire when I met her was “Do you row?”  She laughed and said no but she had friends at Univ of  Wisconsin who did.

Over the years I would teasingly say you should try it, Claire, you’d be great at it.  I knew this because she was so good at everything she did.  She became our pediatric intensive care pharmacist.  She was compassionate, dedicated, supportive- a great team player.  She became a wife and a mom of two beautiful boys Grant and Crosby and approached this part of her life with the same zest and zeal.

Her husband Andrew summoned up more courage and heart than I can even imagine to openly tell Claire’s story and I would like to share it with you.

Dear friends,

Claire Fung, my beautiful wife and mother of our twin baby boys, passed away on Friday, February 3rd. Over the last few weeks of her life, Claire became very sick. She was convinced something dire was wrong with the twins despite multiple reassuring health clearances from their doctors. She blamed herself for what she thought was happening and her guilt spiraled into a pit of despair. It got so bad that she was hospitalized for a few days and started on medication and counseling therapy, however despite treatment and strong support from her loved ones, she took her own life on Friday, February 3rd. 

Claire suffered from a severe postpartum depression – one that had gone undetected for too long but then very abruptly worsened. We should learn to find meaning in Claire’s tragic passing and realize that mental illnesses take on various forms and that increasing awareness and early detection are so crucial. For Claire, treatment was perhaps too late, but for others – if you suspect anyone you know may be suffering from a mental illness, please encourage them to seek a medical evaluation. Particularly with new mothers, this is a big issue -15-20% report struggling with postpartum depression and this is drastically under-reported. It can be so easy to focus all of your energy and worries on your baby’s health but neglect your own. And it can happen to anyone! Claire was the most jovial, positive, vibrant spirit I have ever met. She had no history of mental illness and yet this disease ultimately took her life.

I will remember my wife for her huge smile, her passion for life, and her undying love and affection – rather than the devastating anguish that consumed her toward the end. She was a loving wife, mother, daughter, and friend. She left a profound impact on all of our lives and we will carry her spark forward with us.

One of our favorite children’s books we enjoyed reading to Grant and Crosby is written by Nancy Tillman entitled “You’re Here For a Reason”. I read this book to Claire a couple nights before she passed away. There is a passage at the end I’d like to share with you all in dedication to Claire:

You’re here for a reason and if you think you’re not,
I would just say that perhaps you forgot,
A piece of the world that is precious and dear,
Would surely be missing if you weren’t here.
If not for your smile and your laugh and your heart,
This place we call home would be minus a part.
Thank goodness you’re here!
Thank goodness times two!
I just can’t imagine a world without you.

Rest in peace Claire – I love you times forever.

http://www.mayoclinic.org/…/…/basics/definition/con-20029130

Today the world seems a little sadder, a little drearier but we press on.  If Andrew’s beautiful tribute to Claire helps one person, someone’s wife, sister, mother or daughter, it will lessen the blow of losing her.

Claire’s friends have set up a fund for her twins Grant and Crosby. If you would like to contribute, all of us who were touched by this amazing woman would be forever grateful.  Thank you.
There Are No Words

There Are No Words

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A few weeks ago my friend Jane’s daughter was in a terrible car crash in Tahoe.  I was in Hawaii when I found out.  I felt helpless.  After a few days in the intensive care unit and multiple tests they let her go, but not before making the decision to donate her organs as she would have wanted them to do.

There are no words of comfort I can give to my friends that could possibly ease their pain.  I cannot fathom how they feel.  I cannot begin to imagine what they are going through.  I am heartbroken for them, for her and for all of us that were touched by this amazing ball of light, laughter and energy.  At only 25 she accomplished more than most do in a lifetime.  She loved the outdoors, loved to push herself physically and mentally.  She was an artist, athlete, rower, firefighter, EMT, ski patrol and much much more.  The ultimate team player, she pushed herself and rooted for her teammates even if she was competing against them. She brought so much joy to so many it is almost impossible to believe that she is not here.  She enjoyed life and lived every moment to its fullest.  She had the tenacity of a pitbull, the strength of an Amazon, and the spirit of a warrior.

She will be missed.

This song was for her family.  She put it on a playlist for her future niece and for them and now it has become my mantra.   I will be there for the long haul, to listen, cry, laugh, talk, to help anyway I can.

Love You Snook Family

One Call Away cover by Jason Chin

 

DSC03555
Want Wontons? Hanging with Mom (雲吞)

Want Wontons? Hanging with Mom (雲吞)

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My mom came down and spent the week with us recently.  She is 93 years old and still lives in San Francisco in the same house I grew up in.  Her memory has faltered and her cognitive skills have diminished but she soldiers on.   I am thankful that she is still with us and grateful for the moments we have together.  It is now our turn to take care of her, everything comes full circle.

DSC03240

When she visits we talk about family.  She remembers snippets of when she was younger, she laughs at my exasperation with my kids.  She doesn’t do much cooking anymore but she does like to make wontons for the kids when she visits.  When I was in college she would make trays of wontons, freeze and pack them ready for me to take back to Berkeley after a weekend visit.  When the kids were small, during her babysitting stints, she would make wontons for them.

Tons of Advice on Won Tons

We head to the Asian market to shop for freshwater chestnuts (no canned stuff for her), pork (not pre-ground too mushy), mushrooms, wrappers, and shrimp (raw & unpeeled).  At home she insists on making the filling as she has for so many years, chopping the pork and shrimp by hand and incorporating the seasonings with her Chinese cleaver.  We reserve some of the filling for mini stuffed omelets called Gai Dan Kok (kid favorite) and then we sit, talk, and fold won tons.  We fill as many trays as we have wrappers or filling, and store them in the freezer.  When the kids come home she will boil up a batch or fry egg dumplings for them.  These are the moments I will treasure.

Mom makes classic pork and shrimp filling for her wontons.  It is my go-to filling for not just wontons but the egg dumplings, and steamed stuffed squash.  It’s delicious.  The shrimp can be chopped with the pork and blended with the pork or cut the shrimp into 1/2 inch pieces and place one piece in each wonton as shown in the video below. Soaking the shrimp in potassium carbonate firms up the shrimp giving the wonton a nice bite.  You could probably forego this step.  I added 1 tsp Ponzu (or you could use soy sauce and a squeeze of lemon) and 1/2 tsp sesame seed oil to the shrimp for additional flavor.

The Fried Way

These wontons can also be fried.  Heat oil in a large pot to 375 degrees.  Fry these in at least 2-inches of oil in the pot.  Cook in batches of 6-8 won tons.  Fry to golden brown and remove to a paper towel-lined pan to drain off excess oil.  Serve with a sweet and sour sauce or ketchup.

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Wontons

Every culture has a dumpling, our family enjoys won tons in soup or fried as an appetizer. A classic! This is me mom's recipe for wontons, our favorite.
Course Appetizer, Soup
Cuisine Asian, Asian-American
Keyword dumplings, soup, won ton
Prep Time 40 minutes
Cook Time 5 minutes

Ingredients

Pork & Shrimp Filling

  • 3/4 lb ground pork
  • 1/4 pound fresh shrimp peeled and deveined and roughly diced
  • 4-6 water chestnuts peeled and coarsely chopped fresh or canned (rinse before using)
  • 3-4 dried shiitake mushrooms soaked in warm water to soften (15-20 min) drained and coarsely chopped
  • 2 stalks of green onions coarsely chopped
  • 1 T cilantro leaves finely chopped optional
  • 1/2 inch knob of fresh ginger peeled and minced

The Flavorings

  • 1 T soy sauce
  • 1 T oyster sauce
  • 1 T rice wine or sherry
  • 1/2 tsp. sugar
  • 1 tsp cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp white pepper
  • 1/2 tsp sesame oil optional

That's a Wrap

  • 1 pkg won ton wrappers Hong Kong Style are extra thin, I use thin wonton wrappers by New Hong Kong Noodle Company of San Francisco

Instructions

Filling

  • Start with Pork shoulder or Pork Butt. Hand-chop or coarse grind in food processor. When buying pork, look for coarse ground
  • Place ground pork and shrimp in a medium sized bowl. Add seasonings. Using chopsticks or a spoon, stir the mixture in one direction until the ingredients are well combined. Transfer half of the filling to a bowl. Reserve the other half for egg dumplings or steamed squash.

Wrapping

  • See video of my mom wrapping wontons!
  • Have ready wrappers, filling and small bowl of water or egg wash to seal won tons
  • Choose any won ton wrapper you like. My preference is Thin wrappers from New Hong Kong Noodle Factory. Wrappers come in different thicknesses. Avoid thick wrappers if you are making wontons for soup or deep-frying. Thick ones work well for Potstickers-a combination of frying and steaming when more filling is used.
  • Wontons can be folded in a variety of ways including simply folding like a triangle or square. Trick is to eliminate air bubbles and use water or egg wash to seal the edges.
  • Use about 1 generous teaspoon of filling per wonton.
  • Meanwhile, fill a large stockpot with water at least 2/3-3/4 full. Bring to boil over high heat. Drop folded wontons into the boiling water. Keep water at a nice boil not on a crazy high boil. The wontons will float to the surface as they cook, an indication they are ready. Let boil for about 3-4 minutes total, about 1 min after they float to the top. Remove with strainer, drain and serve in soup*
  • * Chicken Soup is perfect. If you use commercial chicken broth, use low sodium and season yourself. Add a slice of fresh ginger or shallots as you are heating. Season with soy sauce.
  • All the rage now seems to be serving wontons without soup, slathered in Chili Crisp Oil and a splash of vinegar. You could easily sub the soup and use a chili oil for the wontons. See notes for sauce.

Notes

From Red House Spice, Chili Sauce for Wontons in lieu of soup. 
Mix together, drizzle just cooked wontons with sauce.  Garnish with sesame seeds and green onions. Add a touch of Chinese Sesame Paste if you like ~1 teaspoon.

Watch Mom Fold Wontons!
Kids will be Kids

Kids will be Kids

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Have you seen those Procter & Gamble Olympics commercials? You know, the ones about moms.  By the time they are over you are bawling your head off and grabbing another tissue.  Well if you haven’t, check out this link P&G Olympics Mom Commercial.  I cry every time I see one.  Don’t tell anyone.

Though I am arts and crafts challenged I do make my feeble attempts at crafts, especially during the holidays.  This year I thought I would make pillowcases.  Quite a few of our pillowcases and towels are worn and discolored.  For the longest time I couldn’t figure out why.  Was it poor quality control?  Bad dye process?  Hmmmm….so I went to my trusty sleuthing source (Google) and typed in discolored towels and pillowcases. Voila’! BENZYL PEROXIDE.  If you are of a certain age you have just heard a low commanding voice go off in your head “OXY-FIVE, oxycute those zits”.  Yes, a definite correlation between discoloration and teenage angst.

So, I decided to make pillowcases for the kids for Christmas to replace the old ones.  I actually like making pillowcases, a quick project that involves only straight line sewing..I can do that.  Off to the store to select fabric with my friend Mari aka my “Master Shi Fu” of sewing in tow.

In my mind, my kids are still just that, kids.  Somewhere in the recesses of my mind and heart they are all still 5 years old.  I’m still holding their hands to cross the street, packing their lunches, riding my bike along side them to make sure they get to school safe and sound.  Still picking them up when they fall down and wiping away the tears.

And with that in mind I chose the material for their pillowcases.

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Sometimes they still are my little kids…

 

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These pillowcases are really quick and easy to make.  I found a video on Youtube by Crafty Gemini that does a great job of showing you just how easy they are to create.  Just a few additional steps and you have a fancy-schmancy pillowcase with  2 borders and hidden seams.  Believe me if I can do it so can you!

 

 

 

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