Cooking with chayote, aka choko aka su su

For the longest time, I’d walk into Asian and Latin supermarkets and notice this slightly wrinkly, green pear-shaped vegetable that I had no idea what to do with. It kind of looks like a gourd, maybe a squash, and potentially like a not so pretty fruit. In markets, they’d be labeled as “chayote,” so it sounded like it came from Mexico or another part of Latin America. Based on what I’ve read, chayote, also known as choko or “su su” in Vietnamese, origins in southern Mexico and Honduras, and is technically a vegetable in the gourd family. It’s used the same way summer squash is used; it’s lightly cooked to retain a slightly crisp but soft consistency. The gourd is high in fiber and also contains folate, magnesium, and vitamin C. It’s also supposed to have anti-inflammatory properties and be good for gut health.

I got inspired to buy and cook with it after Chris got me a copy of Thanh Truong’s (aka the Fruit Nerd!) book called Don’t Buy Fruit and Veg Without Me! The Fruit Nerd is Vietnamese Australian, and his book has a number of family recipes that have a Vietnamese twist. One of them is stir-fried choko, which is simply chayote sliced up and stir-fried with some garlic, shallots, and a bit of fish sauce. I bought these from Hong Kong Supermarket on Friday and stir-fried them today with Kaia. And I actually enjoyed them! It’s sort of like a cross between a cucumber and a summer squash, with a hint of sweetness similar to an apple. It’s a nice, versatile vegetable to add into our rotation and increase the diversity of plants being added to our diet. I just wish I had discovered this vegetable sooner!

Shadow Puppets of The Little Prince

One of Chris’s friends gifted Kaia a Shadow Puppets version of The Little Prince. The way the “book” works is with big sheets of beautifully cut out scenes from the famous book The Little Prince that you hold up facing the ceiling with a flashlight (or your phone flashlight) under it. As you go through the scenes, you also either read the story or have the narrator read it via the pre-recorded story on their website. The idea behind it is to add variety to bedtime stories and also to encourage sleep.

The funny thing about doing this at Kaia’s age is that while she loves getting exposed to new things as a toddler, she gets very easily frustrated when she doesn’t “get” it right away. She seems to have perfectionist tendencies in this way. She tries to hold the puppets up vertically (which you’re not supposed to do), and then gets mad when she doesn’t see their perfect image show up in the light from my phone flashlight. I have to keep correcting her. Then she gets excited when she sees the image render. Then she holds the puppet up incorrectly the vertical way, and then the cycle continues.

I really like these shadow puppets myself and love making shadow images. But I think it’s going to take some time for Pookster to really embrace this and “get” it. After about 70 percent of the way through the story, she gets mad and says she doesn’t want it anymore. So, we end up moving on to her regular books and have to turn the light back on.

“Happy Valentine’s Day!” from Kaia Pookie

I’ve lost track of when, but years ago, Chris and I stopped celebrating or acknowledging Valentine’s Day. I think it’s far too commercialized. The number of flower and chocolate says just for the day itself is completely out of control (you should also see the premium it costs to have flowers delivered on the day of Valentine’s Day!!). And for people who are newly coupled or dating, the day comes with so much ridiculous pressure to prove one’s affection that it just seems pretty senseless to me.

But I will say that there is one sweet spot for Valentine’s Day, and that’s with arts and crafts, especially for kids. Years ago, I used to make and send/give Valentine’s Day cards to my friends; for me, it was just an excuse to be crafty and exercise my artsy side. At school, Kaia and her classmates made “love bugs” that they painted and decorated with different rhinestones; she was very excited by this. And today when I picked her up from school, she immediately wished me a happy Valentine’s Day and showed me some of the little gifts she got from her teachers and classmates. The teachers gave each child a “Smoochy” heart stuffed animal, along with some candy and chocolate. One of her classmates in another class gave her a little puzzle as a Valentine. I like the move away in schools from candy/sweets to cute little tokens like these. They seem a lot more creative, and well, it’s better for one’s dental hygiene, too.

When Chris got home as we were getting ready for dinner, Kaia immediately wished her dad “Happy Valentine’s Day!” And instead of giving his equivalent of an eye-roll, he warmly greeted her back and was pleased to hear these well wishes from his child. Maybe we can learn to semi-embrace Valentine’s Day again just for the fun and joy of our toddler.

Kaia embraces Chinese songs (again)

When Kaia started daycare four blocks away when she was about 17 months old, she started showing a clear preference for her English kid songs versus her Chinese ones. Oftentimes, when I’d try to play the Chinese ones or sing them to her, she’d protest and demand “Wheels!” She did have one exception, though: She loved it when I sang the chorus for “Lao Shu Ai Da Mi” or “Mouse loves Big Rice.” That is technically not a Chinese nursery song, but apparently a song that is often used to teach people Chinese easily; the words are very straightforward, the meaning is cute, and the tune is catchy. I learned it during my second year of Mandarin in college.

Since September, Kaia has been in a Mandarin immersion 3K, so she’s had half English, half Chinese instruction. I’m still not clear exactly how much Chinese is spoken, taught, or emphasized, as sometimes the teaching can seem like a black hole here. We definitely do not have the same level of updates at this current school versus our last, but it’s hard to blame them given they are stretched thin here (and it’s publicly funded). But since January, they’ve been emphasizing and singing a lot of Chinese New Year songs, so Kaia’s been getting really into all her Chinese songs. She will sing them at home. She will ask me to play them. And she will even take out her Bao Bao Chinese song book and play the songs and sing along on her own, even ones she used to reject, like “Xiao Yanzi,” or “Little Swallow.” That’s honestly not my favorite song since it has a pretty sad tune, but it really made me so happy the other day when I saw her singing along to the songs in her Bao Bao book, completely on her own and without prompting. I couldn’t help but beam and see my sweet bilingual baby embrace her second language.

The day we always expected finally came today

This morning when I went to take the compost out to our trash room down the hall, Kaia came out running after me to find me (she loves trash room visits. Take what you want from that). I emptied the compost into the bin and when we came out, our neighbor was coming back from a walk with her new six-month-old puppy. I think the dog is a dachshund; her name is Natasha. She is golden, long-bodied, skinny, low to the floor, and screaming with energy, literally. She was jumping nonstop and whimpering when she saw us, as that was her way of saying “hello” to us. Kaia usually loves dogs, but with this dog, given she was yapping away and jumping like crazy, Kaia kept a semi-safe distance and just admired her and kept smiling at her.

To be honest, while I generally do like dogs, I cannot stand this dog even though this was the first time I have actually laid eyes on her. Since the neighbor got this rat-dog, I’ve heard it yapping and shrieking nonstop throughout all hours of the day and night. I can hear the dog crying the clearest when I am either in our entryway hallway, or when I am in my bedroom, which I HATE; if only the sound didn’t travel so easily down from their unit.

On the walk to school in the morning, Kaia finally asked Chris the question I figured she would ask eventually: “Can I have a dog?”

Of course, Chris responded negatively to this.

“No dog!” he responded without hesitation. He hates dogs as domesticated pets. He does not want dogs around him, and he definitely wants no dog in his living space. He had said repeatedly, before Kaia was even born, that he didn’t care what his child wanted; there would never be any dogs around as long as he was alive.

While I enjoy dogs, I also have zero desire to own one. I don’t want the responsibility or the expense. I also just think that too many people care too much about their dogs/cats and prioritize them over human beings, which to me, makes zero sense. So it will be interesting to see if Kaia continues to ask for one and how she responds with the repeated “no” replies she gets.

Dried scallops – a mother’s show of love

Growing up in an Asian household, I rarely got complimented. Though I did get told “I love you” quite a lot from my mom, a lot of the time it was hard to really hear and digest that when it was in the midst of a lot of criticisms and comparisons. I will say, though, that the one area where my parents have never, ever failed my brother and me is around feeding us. We’ve always, always had more than plenty of food to eat in the house and lots of variety. And it is always one of their very first questions they ask me when they see or talk to me: “Have you eaten yet?” It’s a classic Chinese/Vietnamese way of greeting someone you care about.

When I graduated from college and moved to New York City, one really sweet and generous thing my mom would do is pack me a one-pound, carefully wrapped box of super premium, extremely pricey dried scallops. They would always be huge, fat, uniform, and perfect. She’d check in with me on calls to see how my stash was going, and when I told her it was getting low, she’d go to her favorite herb shop in San Francisco Chinatown and buy me another pack. She would either have it ready for me to pack when I came home for the holidays, or if she were coming to visit me, she’d pack it in her suitcase and cart it over to me. If you know what I am referring to, you know that this product is likely one of *the* most expensive foods you can cook with in Cantonese cuisine. The highest quality, most beautiful and unblemished dried large scallops, oftentimes from Japan, can be sold for as much as $80-110 USD for a single pound. They are truly worth what they cost, though: dried scallops bring an incredible seafoody, umami burst to anything they are added to. There is really nothing that tastes like them that can mimic the richness they bring any single dish. I would always use them to make Chinese sticky rice, Chinese turnip cake, or savory taro cake, would occasionally add them to stir-fry dishes, and oftentimes would even add them to my jook/congee as a decadent treat. Some particular friends used to tell me that adding dried scallops to congee seemed a bit wasteful given what a premium item they are, but because my grandma and mom would always add a little to their congee, I continued doing this with mine when I had them on hand.

Well, since Kaia has been born, my mom hasn’t bought me any more scallops. In fact, she hasn’t even asked me once how my stash has been looking. Her whole focus now, predictably, is on her only grandchild. All the gifts she packs when I see her are all for Kaia. I’m not complaining — it is what it is, and I get it. Well, I finally used up the last bits of the last box of dried scallops she gave me this time last year to make Chinese sticky rice and radish and taro cakes. So this year, I had to go to a specialty shop to pick up my own because there was no way I was going to make Chinese turnip cake or sticky rice without it. I hesitated when I saw how much the fattest, plumpest, and most beautiful ones in the shop cost: $98/pound. Ouch. I looked at the next tier: $80. And the tier after that was $68. Okay, it’s okay, I told myself. I only need a small amount to make my dishes, so I’m just going to buy a quarter of a pound. I asked for 1/4 pound, the employee measured it out on a scale, priced it out and handed me the bag of my dried gold.

Well, that just did it: that is the single most expensive item I purchased for my Lunar New Year celebrations: about $17.50 for a quarter pound of semi-premium Japanese dried scallops. And I am pretty sure if my mom examined these, she would say these weren’t that good and that I probably got ripped off.

Baby shower at Monday at 8am?

I went down to the gym at around 8am today for my usual weekday morning workout after Chris took Kaia to school. Our gym is on the third floor, which is also where the resident lounge is where parties can be hosted, as well as the children’s play room and laundry room. I was surprised to see a “Private Party” sign on the lounge doors so early in the morning. Inside through the glass, I could see a crowd of at least 15 people, a mix of men and women. There was a table full of what was clearly baby gifts. Several large bundles of balloons filled with helium decorated the middle of the lounge. Everyone was dressed up and chatting away.

I understand when people throw parties or or events at non-peak times. I get it when people host birthday parties or weddings or bridal showers on Fridays or Sundays versus Saturdays, as Saturday always has peak pricing since it’s the highest in demand. To be clear, we had our wedding welcome dinner on a Thursday night, and then we had our wedding on a Friday; we definitely got some discounts for having a Friday wedding vs. a Saturday wedding. But Monday… at 8am, really? Who wants to be anywhere at 8am on a Monday morning, the first day of the work week? And is it really this many people who are taking time off of work for this one person’s baby shower?

Lunar New Year’s lunch party – lots of food, and lots of people at our place today

Chris used to have this arbitrary “six person maximum” policy when we would host friends over for meals in the past. I decided to do away with this and basically invited all my friends I could think of to our Lunar New Year party today. I invited 14 people to our place today; two were out of town, one had a baby shower, and one had to work, so in the end, we had 10 guests plus the three of us. This is the most number of people we’ve ever had in our place at a single time.

“It’s going to be a zoo!” Chris grumbled the night before.

This was what I made and served:

Starters:

Luo bo gao – Pan-fried Chinese turnip cake slices

Goi cuon – Garlic shrimp summer rolls with Vietnamese herbs, dipped in nuoc cham

Nem nuong cuon – Nha Trang-style pork paste sausage summer rolls with Vietnamese herbs, dipped in peanut-hoisin sauce

Mains:

Burmese tea leaf salad

Thit kho – Vietnamese braised pork ribs and eggs in coconut water, with a side of pickled carrot and daikon

Chinese whole steamed black sea bass with fermented black beans and garlic

Nuo mi fan – Chinese sticky rice

Yi mian – Longevity noodles with carrot, bell peppers, chives, and king oyster/shiitake mushrooms

Stir-fried garlicky gai lan

Desserts:

Hei zhi ma tang yuan – Glutinous rice balls filled with sweet black sesame served in a brown sugar-ginger soup

Black sesame-swirled ube nian gao / Chinese New Year sticky rice cake

Chinese almond cookies

Other than the cha siu in the sticky rice, I made everything myself, from scratch. It was an endeavor, but I loved every minute of it!

It was boisterous, chaotic, loud, and lots of fun with lots of food, people, and laughter. Kaia had her little friend over to play and run around with. Everyone had plenty of savory and sweet food. I was shocked repeatedly when I found out how much people enjoyed dishes like my black sesame tang yuan; even people like my friend’s husband, who usually scoffs at Asian sweets for being “not too sweet” (“Desserts are supposed to be ‘too sweet’; it’s DESSERT!” he exclaimed). I had people who either don’t eat dessert or don’t eat Asian desserts ask for seconds and even thirds. In the end, I had to boil a second batch of tang yuan! I thought I’d have a ton of frozen tang yuan left over, but I actually only have about six or seven left.

I love preparing food for my people. I spent the last week cooking and preparing food for this. I devised my menu about a month ago with my list of ingredients and action plan. And I loved hearing the comments people made, which included:

“This shit is terrible (referring to my black sesame tang yuan), but if you have more of this shit, can I have some more, please?”

“I don’t normally like desserts, but these (black sesame tang yuan) are incredible. Can I have some more? (Then, when asked how many more): “How many more do you have ready?”

“This sticky rice is so good. It’s like being at dim sum, but even better because yours is packed with all the good stuff!”

“These almond cookies are so addictive! Could you share the recipe?”

“The sea bass was so good! It tasted like the steamed fish I had with black beans in Flushing when I went!”

“I just couldn’t stop eating! I can’t even decide what I liked best!”

“If I ate any more, I definitely would have regretted it. It was like being at a restaurant!”

It was a smart move to get disposable paper plates; it made cleanup so much easier. At the end of the night, the dishwasher was mostly filled with utensils, small serving bowls, and glasses. Now, I’m wondering when the next time will be when I can host another meal at home…

Modern version of Chinese New Year (sticky rice) cake – 年糕

For Chinese New Year since I started living on my own, I would make traditional brown sugar based nian gao or 年糕. It’s an extremely plain cake, with only three main ingredients: glutinous rice flour, brown sugar, and water. You mix it into a thick dough, shape it into a round cake pan, and steam it for an hour. The cake it topped with some white sesame seeds and red dates for presentation. Then, you cut the cake Chinese style into rectangular slices, dip in egg, and then pan fry it. The egg and pan frying make this dish tasty. Everything else always feel like eating carbs and sugar for the sake of it. In the beginning, I made it for nostalgia. But I gradually realized that I didn’t really care for this dish at all and needed to change it up so that it was appropriate to my tastes today.

I had leftover black sesame paste from my black sesame glutinous rice balls I made earlier this week (which are currently in the freezer waiting for my party tomorrow). I also knew I wanted to use ube since I had just less than a pound of frozen grated ube waiting to be used in my freezer. I kept thinking about black sesame swirled into ube for a new version of nian gao, and I figured this would be a good time to try and make it happen. A purple cake with a black swirl sounded very aesthetically pleasing in my head, and a bit unique even. So I thawed the ube out, mixed it into a batter of glutinous rice flour, eggs, white sugar, coconut milk, oil, and a little vanilla extract. This is probably the first time I was truly winging a recipe and hoped for the best. I swirled some black sesame paste on the top with the tip of a chopstick and then put it into a loaf pan in the oven for about 45 minutes. And out came this black oozy purple cake that ended up being quite addictive. The texture was soft and squishy. The black sesame was messy, but it really did complement the cake. Even though it wasn’t the prettiest thing once sliced, I think it’s still good to serve for tomorrow.

Next time, I am considering keeping the ube cake base the same, but perhaps mixing the black sesame with cream cheese so that it becomes a version of black sesame cheescake ube New Year’s cake! That will be real fusion right there!

Lo bak go / luo bo gao / 萝卜糕 Chinese turnip cake transition from taro cake 芋頭糕

For many years once I started living on my own, and as an ode to my paternal grandma, I would make a whole yu tou gao 芋頭糕 or Chinese savory taro cake around Lunar New Year. Since I was very young, I always loved taro. I also have fond memories of my grandma making it around Chinese New Year every year. She would fill her savory taro cake with generous amounts of Chinese sausage, shiitake mushrooms, dried shrimp and scallops, then steam them and top them with scallions and cilantro. Unfortunately, having lived with just one roommate, and then one partner and now husband, we could never get through the cake in time before it would start drying out and feeling very dense. Taro is a very starchy root vegetable, and as such, once you cook it, it doesn’t really retain too much water. And after it’s cooked and you let it sit there, every day that goes by means more moisture loss, resulting in a dryer and denser cake. My grandma also made luo bo gao 萝卜糕 or Chinese turnip cake, but not as often as taro, likely because she preferred the taro one herself. One year, I told Chris that I was going to make the turnip cake. This is a bit misleading because no turnips are in the cake; the base of the cake is radish, usually daikon, which is high in water content. He didn’t seem too enthused by it… until after the cake was steamed and he had some pan-fried slices. He declared that it was much lighter than the taro one, predictably. And given the radish has more water in it, it also didn’t dry out after day 4 or 5 the way the taro cake did. So from that point forward, I started making the turnip cake more often or alongside the taro cake. And so it stuck.

I spent some time this morning grating and cooking the daikon, folding it into my rice flour batter with all the generous fillings. It steamed on the stove for an hour. And as usual, it was a beauty, one that I will be sharing with 13 other hungry people on Sunday when we host our Lunar New Year lunch.