My husband, mother-in-law, and I threw our firstborn a traditional Chinese red egg and ginger birthday party when he turned one this past week. I am sure you are wondering, "What is a red egg and ginger party?" Red egg and ginger parties are typically celebrated at the one month mark of a young child's life. During the ancient times, when infant mortality rates were high, if a child survived to the one month mark, it was a sign of great fortune and an event worthy of a big family get-together.
The one month milestone in a child's life is a significant occasion for all families, and this milestone is marked by a huge celebration in Chinese culture, where family and friends plan a banquet and meet the new baby. Also, a mother was expected to rest for one month so that she could recover from the physical stress of labor. During such parties, relatives prepare large stockpots of nutritious ginger soup, as ginger has warming (yang of yin/yang) properties to help the mother heal and help increase milk production. The ginger soup, as well as a rice wine and pork trotter soup are strongly believed to help nurse a new mama back to health after childbirth. Also, boiled eggs, representing fertility and life, were dyed red (the luckiest color in Chinese tradition) and gently massaged onto the baby's face. Legend has it, that the egg would increase the fertility of newborn child, guaranteeing a sizeable family. Also, during these parties, instead of birthday presents, the baby and the new parents are given red envelopes (hong bao).
In ancient times, at a red egg and ginger party, the family would formally name their newborn and also shave their baby's head for good fortune. Although we didn't carry out all of the traditions of the red egg and ginger party, we tried to carry the theme throughout our baby's party. That meant dressing him up in a formal outfit and serving Chinese party foods!
As the day approached, however, we realized that our menu was a little too ambitious, so we ended up getting a little help (i.e., ordering frozen dumplings, jungzi, and soy sauce eggs from nearby San Francisco restaurants and shops). We have a little baby, so a little "help" is necessary for throwing a party! The party menu included (see descriptions below, with three recipes):
Chicken and Napa Potstickers with Soy Garlic Dipping Sauce
Soy Sauce Eggs (soft boiled eggs marinated in a bath of soy sauce and mirin--for a good recipe, click here)
Shrimp Fried Rice (just add shrimp and frozen peas to my old recipe)
Vancouver Japadog-Style Hot Dogs with Asian-Fusion Topping Bar (for the kids, with wasabi paste, Japanese mayo, caramelized onions, and nori slivers)
Oranges (which symbolize good fortune, prosperity, and longevity in Chinese culture), Boiled Eggs Dyed Red, and Fruit and Veggie Plates
Chinese Tamales, or jungzi
Grilled Chicken Drumsticks
Chicken and Pine Nut Lettuce Wraps
2 boneless, skinless chicken breasts, finely diced (best to cut if partially frozen)
2 cup carrots, peeled and finely diced (depending on size of carrots, about 5)
1/2 cup green scallions
1/3 cup of pine seeds, lightly toasted in pan for a few seconds until fragrant
2 tbsp of corn starch
2 tbsp of soy sauce
1 tbsp of canola oil
1 tsp salt, or to taste
1 head of lettuce, washed, with leaves separated
Heat the oil in a frying pan until shimmering. Add the carrots and cook until they have started to sweat. Meanwhile, combine the chicken with the soy sauce and corn starch, and then add it into the pan, stirring constantly. Then, add the scallions and fry until the chicken is cooked through. Then, add the pine seeds and serve in a bowl next to the lettuce leaves, or assemble the lettuce wraps for your guests.
Refreshing Chinese Cucumber Salad
2 or 3 seedless English cucumbers, washed and cut into 1/2 to 2 inch strips (almost as if julienned)
1/2 bunch cilantro, cut into 3 cm long portions
1/2 yellow onion, sliced thinly
4 garlic cloves, finely chopped
2 tsp sesame oil
2 tsp canola oil
2 tsp white vinegar
2 tsp soy sauce
1 tsp white pepper
1 tsp salt
1 tsp sugar
Combine all of the liquid and dry ingredients and mix thoroughly. Then, combine the sauce mixture with the cucumbers, cilantro, onions, and garlic, until coated. Let the salad sit for at least 30 mins before serving.
Gingered Carrot Cake Mini Muffins
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
4 large eggs
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
1 can (8 oz) crushed pineapple in unsweetened juice
1 tbsp vanilla extract
3 1/3 cups (about 1 lb) shredded carrots
1 cup (4 oz) walnuts, coarsely chopped
3/4 cup raisins
1/4 cup (about 1 1/2 ounces) finely chopped crystalized ginger
chopped crystallized ginger, for garnish
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, baking powder, ground ginger, nutmeg, and 1 tsp salt. In large bowl, with mixer on medium speed, beat eggs, butter, and sugars 2 minutes, occasionally scraping bowl with rubber spatula. Beat in pineapple with its juice and vanilla. Reduce speed to low; add flour mixture and beat just until blended. Stir in carrots, walnuts, raisins, and crystallized ginger. Spoon batter evenly into cupcake tins with lined with cupcake wrappers. Bake for 20 to 25 minutes for mini muffins or until toothpick inserted in center comes out clean.
For the games, we invited the children to blow bubbles outside with bubble wands and had an arts and crafts station for the children to color and cut out their own Chinese dragon masks and paper lanterns. Check out the link here for the FREE dragon mask template we used. We bought wooden sticks online for them to use as the mask holders.
We also played Ni Hao, Kai Lan on the television, so that the kids could learn some Chinese and learn about Chinese culture with a fun and popular cartoon.
We also handed out party favors in red Chinese take out boxes (board books, kazoos, bubbles, and red envelopes with chocolate coins), so the kids kept busy and entertained. See the picture way above, to see the contents.
For the decor, we reused our wedding banner, set up Chinese umbrellas, and also folded origami tigers and dragons from the Canon website. Check out the Canon site for the FREE patterns and templates, here. Warning: The patterns are beautiful and complicated!
Also, we printed labels for our water bottles for an extra personalized touch. Check out Gynnn Wasson Design's blog for the FREE water bottle templates we used.
We also decorated a centerpiece with red envelopes.
Thanks for joining me at my party! I hope you learned a thing or two about the red egg and ginger party, a traditional Chinese celebration which is as important of a holiday as Thanksgiving or Christmas for some families. Hey, any even where the entire family gets together to enjoy a feast and meet the new addition is good in my book!
When I lived in New Orleans, I was enthralled by that wonderful city. One of my favorite things to do every weekend, was to visit the famed Café Du Monde in the French Quarter for golden-brown beignets dusted with powdered sugar and a café au lait with milk and chicory. I also greatly enjoyed riding the streetcar into the Uptown area for a satisfying seafood brunch. Whatever breakfast I enjoyed, I would always have the opportunity to listen to the live jazz music in the background. Just as in many other parts of the country, in New Orleans, breakfast is the most important meal of the day--even though other meals are also important!
When I received an email that Foodbuzz was donating the proceeds of this month's "24 X 24" competition to help the people in the Gulf affected by the oil spill, I decided to emerge from my hiatus from blogging to celebrate their generosity. I planned a quick New Orleans-themed breakfast for a small group of friends. I wanted them to appreciate the food from the Gulf Coast, and thus, perhaps gain an awareness of how the oil spill is affecting the people and culture in the area.
Breakfast Menu
Creole Omelets
Bananas Foster French Toast
Golden-Brown Beignets
Buttery Grits
Corn Muffins
Café Du Monde Coffee
Mimomas
For breakfast parties, I always try to take as many shortcuts as possible. You do not want to have to wake up at 5:00am in the morning for a party! So the day before, I made as many things as I could in advance, including corn muffins from a package. I also peeled the shrimp and precooked the shrimp, Creole-style. I also took the easy route for the "buttery grits with Gulf shrimp," and purchased instant buttery grits, so the day of, I would not have to slave over a hot stove top making sure there were no lumps!
Another time-saver, was purchasing premade beignets from the store and coating them with powdered sugar. Unfortunately, I wasn't able to easily purchase authentic beignets in San Francisco because of my tight schedule, so I did the unthinkable--I bought plain donut holes instead. Thankfully, my guests did not openly express any disdain towards me at the table.
Immediately before the guests arrived, I brewed the coffee and poured the mimosas, so that they could quench their thirst as they began to mingle.
For the breakfast party, I selected two relatively easy dishes to make: Creole Omelets and Bananas Foster French Toast. I began making both items about 2 hours before my guests arrived. The recipes are as follows:
Creole Omelets
10 extra-large chicken eggs, beaten
2 red bell peppers, de-seeded, cored, and diced
1 yellow onion, minced
2 Louisiana hot link sausages, diced
1/2 lb cooked Creole Shrimp
1 cup of shredded cheddar cheese
6 tbsp vegetable oilTabasco sauce, to taste
Zatarain's Creole Seasoning, to taste
Heat a non-stick pan to high heat, and swirl 1 tbsp of oil in the pan. Sautee the onions, bell peppers, and sausages until the onions are translucent and red from the bell peppers. Set aside.
In another small non-stick pan, heat 1 tbsp of the oil until shimmering. Put about 1/5 of the beaten eggs inside the pan, and swirl the egg so that it coats the bottom of the pan and begins to solidify. When the egg begins to set, carefully flip the egg pancake over in the pan, being careful not to break the pancake. Then, place about 2-3 tbsp of the mixture and several shrimps on 1/2 of the egg pancake. Sprinkle the shrimp with shredded cheese.
After a few minutes, when the egg begins to fully set and brown, quickly fold the egg pancake over the topping and onto a plate.
Also, French toast is a crowd-pleaser, and very easy to make. Not only is "French" toast a popular dish in the French-influenced Louisiana area, but for an even more New Orleans-centric twist, enjoy your French toast with Bananas Foster, rather than maple syrup!
Bananas Foster French Toast
5 extra-large eggs
1/2 cup of milk
10-12 slices of whole wheat bread
5 tbsp of vegetable oil
4 large bananas, quartered
1 stick of butter
2 cups brown sugar
1 tsp cinnamon
1/4 cup banana liqueur
1/4 cup rum
vanilla ice cream
Beat the eggs together with the milk. Meanwhile, heat one tbsp of oil in a non-stick pan. Working quickly, dunk the bread into the egg mixture and fry it in the pan, turning when the side touching the pan begins to brown. Add more of the oil as you work in batches. When all of the French toast is cooked, plate it on a platter and set it aside.
Next, heat the butter, brown sugar, and cinnamon in a pan on low heat. Quickly place the bananas in the pan (you can also leave the bananas uncooked and pour the mixture over the pan, but that is not traditional) and then the alcohol. If you feel comfortable, use a long-necked lighter or torch to quickly light the alcohol in the pan and let it burn off. Or, you can just let the mixture cook for a while, letting the alcohol evaporate without the flames.
When finished, serve the French toast with vanilla ice cream, and spoon the mixture and bananas over the toast and ice cream.
As my guests and I conversed, we discussed how New Orleans and the surrounding Gulf Region is known for its unique culture, cuisine, and generous people. Now more than ever, we need to applaud and recognize this culture and continue to assist the people living in the area by supporting their economy. After Hurricane Katrina and now the oil spill, the people there have been hit by tragedy after tragedy. Many of my friends and family from the area are closing their business after the spill. Please continue to support and help the Gulf community in anyway you can in light of the oil spill. I hope my breakfast party somehow inspired you regarding Louisiana cuisine and the beauty of Louisiana people.
I have been noticeably absent from the food blogging world for a few days, but I can explain! I have been feverishly preparing for my entry to Foodbuzz's 24, 24, 24 contest regarding my Mardi Gras celebration!
New Orleans is one of the most diverse "melting pot" regions of America, with heavy Native American, African, and French influences in its cuisine. As seen by novel New Orleans foods such as the muffaletta, the impact of many other cultures is also uniquely apparent in New Orleans cuisine. (The muffaletta is a part of "Creole-Italian" cuisine, which started when Sicilians began immigrating to New Orleans in the 1880s.)
After the end of the Vietnam War, a huge influx of Vietnamese immigrants came into the New Orleans area because of the presence of the Catholic church in Vietnam and the population of Catholic church sponsors in Louisiana. Therefore, recently, Vietnamese culture and cuisine has slowly been influencing the already diverse and historically rich culture in New Orleans. For this year's Mardi Gras, I wanted to celebrate all of New Orleans' cultures, with a particular focus on Vietnamese food. I believe that it is more important than ever to preserve the wonderful culture of New Orleans. Furthermore, although I just moved from New Orleans to San Francisco a few months ago, New Orleans is still in my heart and home.
Mardi Gras is a huge holiday in Catholic communities and the South (and it goes without saying, in New Orleans). Furthermore, although the cuisines of New Orleans and Vietnam are distinguishable, they are also surprisingly similar. Both have (1) a prominent focus on fresh, seasonal, and locally available ingredients, such as the seafood catch of the day and both cuisines have (2) an underlying and strong French influence. Vietnamese cuisine has inherited cooking styles and traditions from the Chinese during the Chinese occupation of Vietnam, and from the French during the French colonial occupation of Vietnam. New Orleans and Vietnamese cuisines have adapted and evolved throughout time, and will continue to do so. My unique approach to my Mardi Gras celebration is to honor tradition, and also celebrate diversity. Therefore, my ultimate Mardi Gras meal is a fusion of the two cuisines.
This year, in addition to serving the classic "N'Awlins" fare for a group of my friends, I also tried my hand at making some innovative Vietnamese fusion items. The foods on the menu for my party (and the links to the associated recipes and step-by-step pictures) are as follows:
MENU
Several of these recipes call for extensive use of peeled and cooked shrimp. Thus, here is a little primer, or "shrimpy" orientation on how I peel shrimp.
First, I like to purchase shrimp with the "head-on." I was taught that head-on shrimp stay fresher longer and retain more shrimp flavor. With large prawns (see upper pictures) and smaller shrimp (see lower pictures), the removal is the same. Just use your thumb and forefinger and carefully pinch off the head.
Next, starting with the underside of the shrimp (where the legs are and the shell is "open"), grab a hold of and peel off the shrimp's calcified armor. Use your pinched fingers to pry open the shell from the shrimp meat. The legs will fall off with the shell. You could also remove the legs first, with a pinching and pulling motion, and then remove the shell.
Finally, score a slight vertical line on the back of the shrimp, where the natural line of symmetry is located. Delicately open the incision and using a paring knife and a paper towel, remove the black intestinal vein from the shrimp. Don't worry about cutting the vein, but don't cut too deeply into the shrimp. And don't throw away those shells! You can use them for making shrimp stock later!
And now that we've peeled the shrimp, here is my first recipe for my Foodbuzz 24, 24, 24 post, for Creole-Spiced Shrimp.
Creole-Spiced Shrimp
6 medium-sized peeled and deveined shrimp
1 tbsp of butter
1/4 cup of water
1/2 tsp of Creole seasoning
tabasco sauce, to taste
Heat the butter in a non-stick pan on medium-high, until melted. Add the shrimp, the Creole seasoning, water, and the tabasco sauce and cook until the shrimp is fully pink and firm and springy to the touch.
Please check out the other recipes (which are linked to above) that I wrote up for this Foodbuzz 24, 24, 24 post. Just to recap, here are the links again:
Happy Mardi Gras and get to cooking! (Also, I just wanted to make a special shout-out to Wandering Chopsticks, for always inspiring me to get in touch with my roots and with her great Foodbuzz 24, 24, 24 post on her Asian Fusion Thanksgiving!)
Here is another recipe as a part of my "Foodbuzz 24, 24, 24: Celebrating Mardi Gras, with Vietnamese Flair" post!
Hearty Gumbo with Shrimp, Andouille Sausage, and Okra
1 1/2 lbs of medium shrimp, peeled
1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)
2 quarts of shrimp stock, at room temperature
1 small bottle of clam juice (8 fl oz)
1/2 cup of vegetable oil
1/2 cup of flour
2 large yellow onions, chopped
1 red bell pepper, cored, deseeded, and chopped
2 celery stalks, chopped
1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds
5 large garlic, minced
1 tsp dried thyme
1 tbsp of Creole seasoning
1/4 tsp of California red pepper powder
2 bay leaves
1 1 lb pkg of andouille sausage
parsley, to garnish
scallions, to garnish
In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.
Carefully add the "holy trinity" of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.
Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.
I hope you enjoy this New Orleans recipe, perfect for Mardi Gras celebrations!
