Coconut and Raspberry Cake

For the Cake:
-100g unsalted butter
-170g sugar
-150g cake flour
-3 eggs (150g)
-120g milk
-1 tsp baking powder

*Cream butter and sugar until fluffy, add eggs 1 at a time, add milk. Sift in flour and baking powder, fold together. Bake at 350'f for about 30-35 mins.

Icing:
-400g whipping cream
-1 tbs powdered sugar
-1 1/2 tsp whipped cream stabilizer

*Whip cream and stabilizer in a bowl until soft peaks, add sugar and whip until stiff peaks.

Raspberry Filling:
-raspberry
-sugar

*simmer raspberries and sugar (to taste) in a sauce pan until mixture reduces to 3/4 its original volume.

The Fun Part:
Level the cake and cut into layers, add filling, frost, and cover with coconut.

Tofu with vegetables

Ingredients

1 carrot
1 fou shou gua
1 egg (optional) - beaten
1 piece of firm tofu (125 g)
a handful of fresh abalone mushroom
2 tbsp po luo gu
1 piece of ginger
salt and pepper
sesame oil

Method

1. Slice the tofu (lightly) diagonally, to make square shapes on the tofu.

2. Place the tofu into a glass casserole. Cut the vegetables into cubes (place the easier cooking vegetable in the tray first, followed by carrot.

3. Sprinkle the chopped ginger over the vegetables. Tear the mushroom with fingers and spread over it. Topped with the rest of the seasonings.

4. Pour the beaten egg on the tray and put to steam for 15-20 minutes.

5. Voila, remove from steaming rack and serve hot.

Tomato stuffed with tofu

Ingredients

2 big tomatoes
1 piece of firm tofu (125 g)
6 fresh white mushrooms - sliced
1 tbsp po luo gu
pinch of salt
dash of pepper
tapiocca/corn flour

Method

1. Meshed tofu with pepper and 1 tbsp po luo gu. Set aside.

2. Carve out the flesh of the tomato, keeping only the shell. Brush over a layer of tapiocca flour on the inside of the shell.

3. Stuff the inside with the meshed tofu, place onto a plate and steam for about 20 minutes.

4. Saute ginger till fragrant, toss in the sliced mushroom and cover lid for 2 minutes.

5. Add in the tomato flesh and the juice from the steamed tomatoes. Break up the flesh chunks and cooked for another 2 minutes.

6. Off fire and pour the mixture over the steamed stuff tomato and serve.

Sitr fried watercress in sambal chilli

Ingredients

1 bundle of cresson
1 tbsp vegetarian sambal chilli
a pinch of salt
oil

Method

1. Prepare cresson, rinse and set aside.

2. Saute ginger chopped with oil and toss in the cresson. Cover with lid for 2-3 minutes.

3. Add in the sambal chilli, salt and mixed well.

4. Off fire and serve hot.

Tarte aux Peches

Ingredients
(serve 6-8)

1 ready-made pate (as shown)
1 canned preserved peach

Method

1. Preheat oven to 180 degrees or gas no. 7 for 10 minutes.

2. Remove the pate from the fridge and laid on the baking tray, using its own baking paper.

3. Drained the syrup from the canned, and sliced the peach into wedges.

4. Arrange it nicely on the pate. Put into the oven and bake for 30 minutes.

5. Serve hot.

(note: you can have a varieties of fruits like pineapple, strawberry, apple, orange, kiwi and etc...no additional sugar recommended in this recipe)

Creamy Asparagus soup with mushroom

Ingredients
(serve 2-4)

1 packet of asparagus soup sachet
half canned of button mushroom
water
tapiocca starch

Method

1. Chopped button mushroom and set aside. Put 1 litre of water in a pot, empty the sachet and bring to boil.

2. Keep stirring the lumps mixture until all dissolve. Add in the chopped mushrooms and continue to stir.

3. When the soup starts to bubble, lower the fire and add in the tapiocca starch.

4. Off fire and serve immediately.

Pumpkin Steamed in a pan

Ingredients

2 wedges of pumpkin
1/2 canned of pineapple
po luo gu

Method

1. Chopped pumpkin, pineapple and ginger.

2. Saute ginger than add pumpkin. Stirred together.

3. Add pineapple, and juice. Evenlyy mixed with 1/2 tsp of po luo gu.

4. When pineapple juice boils, lower heat, cover lid and let simmer for about 10 minutes or till it cooked.

Kiam chye soup

Ingredients

1 packet of kiam chye
1 tomato
a handful of fresh abalone mushroom
a few deep fried gluten balls (mian pao)
water
seasoning

Method

1. Prepare the preserved kiam chye and cut into strips. Tomato sliced into wedges.

2. Soaked the deep fried gluten balls in a bowl of hot water to remove the excess oil. When it expand and soften, squeeze dry and set aside.

3. In a pot of water, add in the kiam chye strips and tomato wedges and bring to boil.

4. Lightly rinsed the fresh abalone mushroom and tear with fingers into strips and add into the soup, together with the gluten balls. Season to taste.

5. Off fire and allow simmer before serving.

Winter Solstice (22/12) Dessert

Ingredients

1 packet ready-make glutinous balls
1 small orange-coloured sweet potato
1 small handful of dried longan flesh
sugar
water
2 leaves of pandan leaves (optional)

Method

1. Bring a pot of water to boil, add in the frozen glutinous balls and cooked. When it started to float, scoop it up with a slotted spoon and put immediately into a another bowl of cold water (this way it prevent the glutinous balls from sticking together).

2. Skinned sweet potato and diced it. In another pot of water, put diced sweet potato and dried longan flesh to boil with pandan leaves. Add in sugar to taste.

3. Before serving, put a couple of glutinous ball from the cold water into a serving bowl. Ladle the sweet potato hot dessert soup over it and serve immediately.

A Taste of Gotanda

I’ve been meaning to post this for quite awhile. It’s my research project that I did close to a year ago for my drama 476 class. If you’re a frequent visitor you probably already know that I'm a recent graduate of UW, majoring in Drama. Instead of writing a boring paper, I decided to go with the creative project option. So here it is, my creative research project on Phil Gotanda and his works…for your pleasure :D.

Approximately 20 weeks ago I accidentally stumbled into the works of Philip Kan Gotanda while searching for a monologue for a class. After skimming trough a few of his plays I became infatuated with his style of writing and the deepness that they carry. Gotanda’s ability to balance on the thin line between tradition and progress amazed me the most. For that reason, I decided to look deeper into his works.

Gotanda is a third generation Japanese American and the youngest of three children. He comes from a well educated family, the child of a doctor and school teacher. His family would be considered a part of the privilege class but, sadly their skin color did not grant them the high status. Having personally experience the rough side of life, Gotanda uses his past experiences to change the future. His plays deal with Asian American identity and stereotypes and how society encourages and feeds the monster. He allows the audience to navigate the bridge between his forbears perspective and his own as a Japanese-American (Sommer). He encourages change via self awakening, pride and acceptance. The battles that feed the Asian American revolution are in the plays themselves, in the sense that he is revealing and familiarizing mainstream America with Asian American culture.

I decided to employ my passion for cooking to reflect characters in Gotanda’s plays. The idea is to translate Gotanda’s message into a medium other than the stage. By offering his ideas in different mediums the public exposure rate is much higher and thus the revolution climbs higher towards success.

Sashimi Wannabe Fish Sticks

In Fish Head Soup, Mat Iwasaki a budding actor, fakes his death to run away and become an actor. He returns home to convince his family that his career is really taking off and asks them for financial help to produce his own movie. Mat is portrayed as more Americanized than the rest of his family. Mat recalls the painful memory of the when his dad took him downtown and they were harassed for being Asian. It was the turning point in his life, which provoked him into deciding to act White in an effort to try to fit in. However, when he returns home he rediscovers himself and realizes life is not that easy. We learn that his acting career did not really take off; he became a porn star.


This Dish is dedicated to reflect Mat. The Sashimi represents his heritage. The toasted bread crumbs rolled inside the sashimi represents the sashimi's desires to become fish sticks which is a metaphor for Mat’s desires to be white. The dish is served with both tartar sauce and wasabi to symbolize Mat’s choice of identity.

Ingredients:
-1/4lb fresh snapper or mahi mahi filleted
-1/2 cup panko bread crumbs
-2 tbs toasted pine nuts, crushed
-2 green onions, blanched and cut into 3” pieces
-wasabi and tartar sauce

Method:
1) Buy the freshest fish possible, and slice fillets into thin slices.
2) Toast bread crumbs and pine nuts until golden.
3) Sprinkle bread crumb mixture onto sliced fish, roll into finger size rolls. Tie the roll together with the blanched onion.

Spiced Tofu with Nori

In Yankee Dawg You Die, Bradley a young actor is ready to change how America views Asians trough his firm choices in his career path. He refuses to accept any stereotypical Asian roles and criticizes Vincent, a fellow actor who is much older for doing so. Bradley is Asian and damn proud of it. He does not try to cover up his identity but instead, seeks to enhance and promote more modern views towards Asians.


Tofu is often labeled as flavorless, and thus is usually employed in the culinary world as a medium to carry whatever flavors one desires, suppressing the tofu’s unique taste. Similar to the way Bradley feels Hollywood employs Asian actors to play stereotypical roles which cover up the true identity of Asian Americans. This dish represents Bradley’s critique and his effort in changing traditional views. Tofu is the center of the dish; it stands for the Asian American actor. The nori (roasted seaweed), and spices represent Asian heritage and they are used to enhance the delicate yet unique flavor of tofu.

Ingredients:

-1 block firm tofu (1lb)
-nori (roasted seaweed)
-2 tbs sesame seeds
-1 pinch 5 spice powder
-1/2 tsp salt
-1 tbs panko bread crumbs
-dash of garlic salt
-1 egg white
-oil for frying

Method:
1) Cut tofu into small pieces, and size will do.
2) Mix together, sesame seeds, 5 spice powder, salt, bread crumbs, and garlic salt.
3) Dip tofu pieces into egg white, and roll them in the spices to coat evenly.
4) Deep fry the tofu until golden. Serve warm with nori.

Green Papaya Salad with Spiced Nori Tofu and Ginger Sesame Dressing

In Yankee Dawg You Die, Vincent is first portrayed as one who accepts the labels America sticks onto Asians. He is nothing like Bradley, he does not turn down a role that is degrading to Asians nor does he desire to change anything. As the play rolls along, the audience discovers that Vincent was once like Bradley.


This salad represents Vincent journey as an Asian Actor. The spiced tofu and nori are the same as in the previous dish to represent the Bradley that Vincent once was. The salad that accompanies the tofu is a metaphor choices Vincent decided upon in his journey. For example, Ginger and Sesame are strong flavors and can easily envelop the flavor of the tofu. They are present in the salad to represent Vincent’s choice of accepting stereotypical Asian roles which holds the potential to engulf true Asian identity. However, the salad goes with the tofu; the tofu is still the center of the dish. The dressing which seeks to conquer the tofu is unsuccessful and is forced to embrace the tofu making its true flavor ever more desirable. This corresponds to Vincent’s choices their reflection in him.

Ingredients:

-1 small green papaya, approx. 1 lb, peeled, and shredded
-Spiced Tofu and Nori (from previous recipe)
-soy nuts (available at health food stores)
-3tbs soy sauce
-3 tbs sugar
-3 tbs water
-2 tbs rice wine vinegar
-2” piece of ginger, crushed
-1/2 tsp sesame oil

Method:
1) To make the dressing, simmer together sugar, water, soy sauce and ginger for 5 mins., add vinegar and sesame oil. Cool before using.
2) Toss together shredded papaya, soy nuts, nori, and dressing.
3) Arrange salad on a plate with spiced tofu. Garnish with basil and sesame seeds.

Green Tea Rice Pudding with Chocolate Mousse and Kumquat Infused Water Lily Petals

In Ballad of Yachiyo, Yachiyo Matsumoto a young beautiful Japanese American girl, dreams of escaping her life in Kauai and merging into American society. Her father encourages her to dream and reach for her dreams while her mother wishes to for her to be trained in traditional tea ceremony so that she can marry a good husband and live a low profile life. Yachiyo is sent off to live with Okusan to learn the tea ceremony. Yachiyo eventually falls in love with Okusan’s husband and gets pregnant. Okusan’s husband, Takamura refuses Yachiyo after she is pregnant. Yochiyo returns home and commits suicide by consuming ant poison.


Yachiyo is like Jane Eyre in many ways. She is calm on the outside, but her heart is fueled by passion. She also carries the desire to step out of traditional Japanese expectations. In this dish, chocolate mousse is a symbol for the passion inside Yachiyo. The mousse is hidden inside a shell of green tea rice pudding. The pudding reflects the soft and elegant ways Yachiyo acquired trough the tea ceremony and how it covers up her deep desires. The water lily, similar to but below the status of a lotus, stands for her gracefulness and purity.

Pudding:

-1/2 cup cooked white rice
-3/4 cup water
-1/2 -3/4 cups milk or cream
-1 tbs green tea
-sugar to taste

Method:
1) Steep tea in water for 5 mins. Remove and discard tea.
2) Blend together in a blender, tea and rice.
3) Simmer rice and tea mixture over medium heat for about ½ hour.
4) Slowly stir in sugar and cream until pudding desired consistency
5) Refrigerate until set

Chocolate Mousse:
-1/4 cup bittersweet chocolate chips
-1/4 cup milk
-3/4 cup whipping cream
-1 packet gelatin or 1 tbs whipped cream stabilizer
-1/4 cup powdered sugar

Method:
1) Nuke chocolate and milk in a microwave safe bowl for 30 seconds. Stir and nuke for another 30 seconds or until mixture is melted and homogenized. Cool to room temperature.
2) In a cold bowl whip together cream and gelatin (dissolved in 2 tbs hot water) or whipped cream stabilizer until soft peaks. Slowly add sugar and whip until stiff peaks.
3) Fold whipped cream into chocolate. Pour mixture into a cake pan. Refrigerate until set.

Kumquat infused Lily Petals:
-1/4 cup dried lily petals (aka lily bulb, can be purchased at well stocked Chinese grocery stores)
-3 kumquats, minced

Method:
1) wash lily petals and soak in hot water for ½ hour.
2) boil together lily petals and kumquats until tender, about 20 mins.

Final Presentation:
1) Smear a small amount of pudding onto a plate.
2) Carefully scoop chocolate mousse and place it on the pudding.
3) Cover the mousse with more pudding and garnish with the lily petals.

Chilled Jasmine Tea with Mangos and Lotus Seeds

This recipe is dedicated to Okusan. She is in many ways like Yachiyo, she is passionate and is scared by love. Okusan differs from Yachiyo in that she prefers to allow tradition cover up her true self. The lotus seeds represent her gracefulness, endurance, and purity. The mangos stand for the sweetness and exoticness that is present in her love towards Takamura. The jasmine tea symbolizes how she drowns all of this in being formal, timid and traditional; the tea ceremony.


Ingredients:
-Jasmine tea
-sugar to taste
-1 ripe mango
-1/2 cup lotus seeds
-1 tsp baking soda

Method:
1) Soak lotus seeds overnight in solution of baking soda and enough water to cover the seeds by 2 inches.
2) Next morning, wash the seeds and boil until tender.
3) Steep tea according to package instructions, add sugar to taste.
4) Peel and dice mango.
5) Mix everything together and serve chilled.

No More Cherry Blossoms Kasutera

C herry Blossoms is another word for the sexualization of Asian women. This topic comes up many times in Gotanda’s plays. It seems to one of his goals to break the habit sexualizing Asian women. Asian women are usually stereotyped as exotic and submissive.


In Fish Head Soup, we learn that Dorothy is a “cherry blossom”. Dorothy, Yachiyo, and Okusan all in way, appear to be cherry blossoms. However, this stereotype is always crushed by the end of the plays. The characters prove to the audience that they are like any other American women. The only difference is the color of their skin which causes society to label them as a cherry blossom. This cake is a modification of traditional Kasutera, Japanese sponge cake. Japanese sponge cake is just like any other sponge cake, parallel to Asian women are like any other women. But the cake’s assigned name, Kasutera like the color of one’s skin forces society to label and assume differently. The message is, the more we familiarize ourselves with something considered different the more we learn that there are no differences. We are all the same at heart. There are no more cherry blossoms as cherry blossoms are no different than the blossom of a rose.

Ingredients:

-100g milk
-100g cream cheese
-50g butter
-150g Cake flour
-4 Large eggs, separated
-100g sugar
-pinch of salt
-1/8 tsp cream of tartar

Method:
1) Over double-boiler mix together cheese, milk and butter until homogenized, cool and add egg yolks
2) Fold flour until cheese mixture.
3) Beat egg whites until frothy, add cream of tartar and salt and beat till soft peaks. Add sugar and beat till stiff peaks.
4) Fold egg whites into cheese and flour mixture.
5) Bake in a preheated over at 350’f until golden.
6) When the cake is cooked, remove from oven immediately bang it on a hard surface (it’ll make the cake easier to remove later). Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Works Cited

Chang, Lia. "Philip Gotanda Revealed." Asian Connections. 17 Nov. 2002. Feb.-Mar. 2007 <http://www.asianconnections.com/a/?article_id=36>.

An interview with Gotanda about his motivation for his plays and how much improvement has in American society regarding the status and stereotypes associated with Asian Americans. Gotanda feels America has over forward, and uses the example that the term oriental as proof. However, he still much more room for improvement.

Gotanda, Philip Kan. Ballad of Yachiyo. New York: Theater Communications Group, 1997.

This moving play is Gotanda’s based on the story of Gotanda’s aunt, Yachiyo. Gotanda explains in the introduction that the story is part fiction and part non-fiction as his family considered Yachiyo’s past an embarrassment to the family and thus never talked about.

Gotanda, Philip Kan. Fish Head Soup and Other Plays. Seattle: University of Washington Press, 1991.

This collection of plays includes Fish Head Soup, Yankee Dawg You Die, The Wash and A Song for a Nisei Fisherman. There is decent introduction that reveals Gotanda’s style and his inspiration for writing the plays.

Philip Kan Gotanda Official Site. 2005. Feb.-Mar. 2007
<http://www.philipkangotanda.com/index.shtml>.

Phil Gotanda’s official site. It has a short bio on him but his up coming projects. However, the site hasn’t been updated since 2005 so some of the information is not so useful.

Rich, Frank. "2 Asians and Hollywood's Bias." The New York Times. 15 May 1989. Feb.-Mar. 2007 <http://theater2.nytimes.com/mem/theater/treview.html>.

A review of Yankee Dawg You Die. Rich praises the play especially the ending when past (Vincent) and future (Bradley) work together and learn from each other.

Sommer, Elyse. "Ballad of Yachiyo, A Curtainup Review." Curtain Up. 1997. Feb.-Mar. 2007 <http://www.curtainup.com/ballad.htm>.

A theater review of Ballard of Yachiyo. Sommer applauds Gotanda’s style of writing and ability to tie together past and present.

Soy Burger

Ingredients
(make 4-5 patties, depending on your burger size)

Soya patty
250 g firm tofu - meshed
1 shredded carrot
2 tbsp soya 'meat' floss with seaweed
1 tbsp nestum cereals
2 tbsp light soya sauce
pepper
1 tbsp sesame oil

Method

1. Preheat oven at 180 degrees or gas no. 7.
2. Mixed all the above ingredients together. Lightly greased baking sheet with vegetable oil.
3. Scope ingredients out and form the patties.
4. Bake for 25 minutes or till golden brown.

5. Spread both sides of the burger with mayonaise.

6. Put on the lettuce and topped with the baked soya patty.

7. Topped with 2 slices of fresh tomato and shredded salad and pour some tomato ketup over it.

8. Last layer with the square cheese and cover with the bread.

9. Wrapped it up with transparent film to retain freshness.

'Pai gu' Sweet & Sour

Ingredients

1 packet of dough fritters (you tiao)
tricolour peppers x 1 each
1 packet of Lee Kum Kee Sweet & sour sauce
sesame seeds
water
pineapple cubes (optional)

Method

1. Defroze you tiao, tear apart and cut each into 3 parts. Stir fry the you tiao till crisp.

2. Prepare the peppers, core and cut into small biteable size.

3. Preheat the pan with oil, saute with ginger strips. Add in the peppers, swirl the pan so that all are coated with oil.

4. Add in Lee Kum Kee sauce sachet with some water, blend well. Put in the crisp you tiao and mix well.

5. Off fire and serve hot.

Stir fry Celery

Ingredients

a bunch of celery sticks
a few leaves of chinese vegetables
1 carrot
1 piece of firm tofu
2 tsp po luo gu
dash of pepper
water

Method

1. Wash and slice slantly the celery sticks and chinese cabbage. Set aside.

2. Skinned carrot and sliced into halved.

3. Cut the firm tofu into cubes and stir fry till golden brown. Dish up.

4. In the same wok, saute some ginger mince and stirred in the carrot and celery for 2-3 minutes.

5. Mixed in the chinese cabbage, tofu cubes and seasoning. Simmer for 2-3 minutes with some water for gravy.

6. Off fire and serve immediately.

Sweet & sour 'fish' balls

Ingredients

1/2 packet of konnyaku fish balls - halved
1 tomato - chopped coarsely
5 tbsp tomato sauce
1 tbsp lemon juice
water
herbs (of your choice)

Method

1. Heat oil in pan, stirred in the konnyaku fish balls for 2 minutes.

2. Add in the chopped tomato and fry for another 1-2 minutes.

3. Put in the tomato sauce and lemon juice, blend well with some water to form gravy. Sprinkle herbs and cover to cook for 2 minutes.

4. Off fire and serve hot.

Eating off the Streets - Malaysian Street Food

Food is everywhere! My first stop while in Malaysia's Chinatown was this jerky stand. These goodies are made from ground meat + spices, flattened, dried and then grilled. They are absolutely to die for!




Next up....Satay, another must eat to add to the list for anyone visiting M'asia. Your choice of chicken or beef, deliciously prepared and served with fresh slices of cucumber, onions and their dipping sauce. They're a bit greasy, probably from coconut milk but who cares!?! They're too good to pass.








What is this? I dunno, but it tastes good. It's cendol in a bright pink, sweet, milky liquid. I know what you're thinking...yes, it does look like Pepto Bismol.

I have this thing for bright colors and instead of shying away from eating brightly colored foods I actually go after them. This drink caught my eye and I just had to have a taste. I has a unique pleasant flavor....  Perfect for a hot day and to wash down the satay and jerky.

Hats off to you Malaysia, your food is delicious and your people are wonderful!

Stir fried cresson

Ingredients

1-2 bundle of cresson or water cress
1 tbsp mushroom sauce
sesame oil
oil

Method

1. Discard yellow leaves if any, rinse and set aside.

2. Heat oil in a wok, saute with some ginger shred till golden brown.

3. Stirred in cresson and mushroom sauce. Blend well and allow simmer of 2 minutes.

4. Dash in some sesame oil and off fire. Serve immediately.

Stir fried fresh mushrooms

Ingredients

1 box of 500 g fresh white mushrooms
oil
salt

Method

1. Rinse mushrooms and slice into quarter.

2. Heat oil in pan, stirred in the mushroom and salt for 2 minutes. Simmer for 1 minute.

3. Off fire and serve immediately.