They are all the rage, the hit item with school age kids. My nephew couldn’t stop talking about them when he visited us last month. I was so excited since we were planning to carry them in our store, so I asked him what the buzz was about. Turns out that these little erasers were also mini puzzle pieces. For example, the soup dumplings eraser could be taken disassembled into three pieces – the dumplings, the green piece of lettuce, and the bamboo steamer. They could also be combined with other dim sum puzzle erasers in the set. The soup dumpling could be paired with the shu mai and stacked in the steamers, just like those of an authentic dim sum restaurant! Your imagination is the limit with these delightful erasers. They even erase well! Although they seem a bit too delectable for that use. You can get all six of the Chinese Food Puzzle Erasers along with the Sushi Puzzle Eraser on our website. Happy shopping and have fun with them!
For relief during the dog days of summer, nothing is more refreshing than yummy cold dishes. Due to a general aversion to raw food, the Chinese turn to cold noodles to satisfy such cravings.
The following recipe has been adapted to accommodate my boys’ picky tastes, so it lacks vegetables. If your child has a more adventurous palate, you can add either blanched mung bean sprouts or julienned cucumber or carrots.
Ingredients:
1/2 lbs Chinese dried noodle or thin spaghetti
1/3 C Creamy peanut butter
1/4 C Cold water
3 T Soy sauce
1 1/2 T Zhengjiang Vinegar (can substitute with Balsamic vinegar)
Directions:
In a large sauce pan, bring to boil 4 quarts of water, add dried noodle or thin spaghetti, cooked according to package instruction. When done, pour out the water, and rinse noodle in cold water.
In the meantime, mix the creamy peanut butter with water, add a little at a time so that the peanut butter doesn’t get lumpy. Add more or less water to create a thick creamy dressing’s consistency (such as Cesar).
Add cooked cold noodle to the peanut sauce, add soy sauce and vinegar. Toss and enjoy!
Enjoying Noodle
Television – 電視-diàn shì
My youngest, just shy of 18 months, has a rather limited vocabulary of 2 words, mā mā (mommy) and chē chē (cars in babytalk, which generally involves doubling up the word). I had mixed feelings when he recently debuted his third word sequence, kàn diàn shì [看電視], or watch television. I couldn’t quite make out the utterance until he handed over the remote and proceeded to point to the television set in my room. I couldn’t help but laugh out loud. But of all things, television? I guess it’s not unexpected, certainly in line with the first two brands that my oldest started recognizing when he was a baby, McDonalds and BMW. We live in an age where children are preternaturally adaptable to technology and media.
Who’s better to guard your children from the dark than this cute Panda magic nightlight from Chloe in Style? Totally in love.
The dumpling party sponsored by the Asian American Writer’s Workshop (AAWW), hosted by NY Times reporter Jennifer 8 Lee at her home in the city was the only dumpling party I’ve ever attended, and of course the best! So much so that our contributing blogger Allie and I were thinking about hosting one ourselves!
When we first arrived at her house, the fragrance from the different meat mixtures, ranging from pork w/ shrimp (traditional), to turkey, beef, and vegetarian were so inviting, we decided we HAD to eat before actually working at the wrappers’ table. Since this group consisted mostly 20 and 30 something writers and their friends, the shapes of the dumplings were very unique and creative. After we sampled some that were already pan fried or steamed, we decided it was time for us to contribute.
Born into a Shanghainess family, I didn’t eat a lot of dumplings (but definitely a lot of won tons) as dumplings are traditionally a northern Chinese staple. So my dumpling making skills were fairly limited. Given the square wrapper that was available on the table, I couldn’t get it right! So finally, I had to improvise! I decided it was better to do it like a tortellini than a true dumpling, because I couldn’t close all corners without the meat falling out of the wrapper. I have to say, despite the Italian look, it tasted fantastic, especially with some coriander chutney and spicy sauce!
Our host, my new idol was also most gracious. She steamed, she pan fried, she served, and most of all, she gave me a copy of her book The Fortune Cookie Chronicle from her own collection and autographed it w/ nothing but a fortune that reads “Take advantage of your great imagination, it will serve you will.” How appropriate is that for our new business?
one of the many batches of dumplings we made
Debbie and Allie making dumplings
w/ Jennifer 8. Lee (center) and other AAWW members
In anticipation of my dumpling party with Jennifer 8. Lee this afternoon, I’ve researched a little more about this very articulate and funny lady. Appearantly, her parents named her after JFK airport, not its President namesake. Her younger sister Frances, and younger brother Kenneth complete the initials. According to Lee, JFK was the airport her parents landed when they first moved to America, kind of like the Ellis Islands of the late 1800s and early 1900s. Lee graduated from Harvard before becoming a reporter with the very prestigious NY Times.
This video clip from Ted was done as part of her book tour for The Fortune Cookie Chronicle, and it’s a talked titled “Jennifer 8. Lee Hunts for General Tso.” It is really funny and insightful. I hope you enjoy it. Be sure to tune in tomorrow for a recap of my visit to my new found idol!
We are still in the year of ox, and Chinese New Year for next year is not till Feb 14th (Yup, this would be interesting on Valentine’s Day). So if you are in need for a 
baby gift from now till Feb 14th 2010, stock up on this cute little tee from Red Envelope. Oh, did I mention it’s on sale?
Dumpling – 餃子- jiǎo zi
I’m super excited about the dumpling party Jennifer 8 Lee will be hosting this weekend at her house in NYC. I can’t wait to meet her, and taste some of her yummy creations. For those of you who are not familiar with Jennifer 8 Lee, she’s a metropolitan reporter at The New York Times, where she has worked for many years. She harbors a deep obsession for Chinese food, the product of which is The Fortune Cookie Chronicles (Twelve, 2008), which explores how Chinese food is all-American. For a preview, check out her appearance on the Colbert Report.
I wonder how many types of dumplings we will be making this Sunday at the party, will there be as many as the picture below? My mouth is already watering thinking about these little treasures.
One of my favorite childhood snacks were tea eggs. My mom would buy them from a street vendor in Chinatown. In our family, we ate them still warm from the bag. They were savory with a hint of sweetness and star anise. The eggs were as beautiful to look at as they were delicious to eat.
I can still picture myself sitting in my mom’s kitchen, savoring the warm eggs. Peeling the tea and soy stained shell off, holding the warm slippery egg in my hand as I admire the beautiful crackled patterns that had seeped into the egg white turning it into a golden treat that was beautiful to look at and yummy to eat.
As an adult, I don’t live close to a Chinatown anymore and needed to replicate this recipe. So after a few trial and errors, I think I’ve got it!
Today, I still enjoy these eggs but with a twist. I’ll eat the flavorful egg white and dispense of the yolk inside. No need to consume the extra cholesterol!
Here it is for everyone to enjoy!
Ingredients:
- 6 – 8 eggs
- ½ cup light soy sauce
- ½ cup water (may need a bit of extra water to cover eggs)
- 2 to 3 star anise
- 1 tablespoons sugar
- 2 table spoons of loose black tea leaves
Directions:
- Boil eggs for about 6 minutes as if you are making hard boiled eggs.
- Remove eggs from water and allow them to cool to the touch.
- Crack the eggs all around but do not remove the shell
- Return the eggs with the rest on the ingredients and bring to a boil.
- Simmer for about 10 minutes on very low heat.
- Remove eggs from heat but let them sit in the soy/tea mixture for at least one half hour.
I was so excited to have found these series of books from Huy Voun Lee. They are great to introduce children to learn Chinese characters. When I was little, my teacher taught Chinese characters to me the same way too. What I really love about this book is that, it gives very simple and yet interesting instructions that the children will understand.
For starter and also season appropriate, check out At the Beach, currently available at our shop!
