2018 Library Cooking Demonstration

Next year marks my seventh year of doing cooking program in Los Angeles County Libraries since 2012. Throughout the years, I have been invited to 36 different libraries in the greater LA area. Some libraries have invited me multiple times. Total attendance is over 2500!

轉眼2018已是我在圖書館教授烹飪的第七個年頭了，這短短幾年我被三十六間不同的圖書館邀請，參觀人數超過二千五百名!

If you live in the area and would like to attend, check out the schedule below. For more information, visit LA county library, search under "events". The list will be updated as I get more invitations for the year.

下面是我今年的行程，請到洛縣圖書館網站 瀏覽更詳細資料如各圖書館地址、時間等。

Date and Time	Library	Program
1/13/18 Saturday  10:30 am	West Hollywood	Street Foods of Hong Kong: Egg Waffle雞蛋仔
1/27/18 Saturday 3 pm	Florence	Gold Fish Nian Gao錦鯉年糕
1/29/18 Monday 5pm	Los Nietos	Street Foods of Hong Kong: Egg Waffle,  Curry Fish Balls 雞蛋仔、咖喱魚蛋
1/31/18 Wednesday 6 pm	Rivera	Gold Fish Nian Gao 錦鯉年糕
2/3/18 Saturday 2 pm	Lennox	Street Foods of Hong Kong: Vegetarian Lo Mei, Banana roll 齋鹵味、香蕉糕
2/10/18 Saturday 3 pm	San Dimas	Street Foods of Hong Kong: Egg Waffle, Pork Jerky 雞蛋仔、豬肉乾
2/17/18 Saturday 2 pm	La Canada Flintridge	BBQ Pork, Pineapple Bun 叉燒、菠蘿包
2/24/18 Saturday 2 pm	Clifton M. Brakensiek	BBQ Pork, Pineapple Bun 叉燒、菠蘿包
3/17/18 Saturday 2 pm	Angelo M. Iacoboni	BBQ Pork, Egg Waffle 叉燒、雞蛋仔
3/24/18 Saturday 1 pm	Anthony Quinn	BBQ Pork, Pineapple Bun, Milk Tea 叉燒、菠蘿包、絲襪奶茶
4/7/18 Saturday 3 pm	Hermosa Beach	Street Foods of Hong Kong: Vegetarian Lo Mei, Steamed rice cake 齋鹵味、缽仔糕
4/21/18 Saturday 2 pm	Huntington Park	Street Foods of Hong Kong: Egg Waffle雞蛋仔
4/28/18 Saturday 1 pm	E. Rancho Dominguez	Street Foods of Hong Kong: Egg Waffle 雞蛋仔
5/19/18 Saturday 2 pm	El Camino Real	BBQ Pork, Pineapple Bun, Milk Tea 叉燒、菠蘿包、絲襪奶茶
5/21/18 Monday 6 pm	Pico Rivera	Street Foods of Hong Kong: Egg Waffle 雞蛋仔
5/26/18 Saturday 2 pm	Graham	BBQ Pork, Pineapple Bun 叉燒、菠蘿包
6/9/18 Saturday 2 pm	Cudahy	Street Foods of Hong Kong: Vegetarian Lo Mei, Banana roll, Tofu Pudding 齋鹵味、香蕉糕、豆腐花
6/16/18 Saturday 1 pm	Lawndale	Street Foods of Hong Kong: Vegetarian Lo Mei, Steamed rice cake 齋鹵味、缽仔糕
6/23/18 Saturday 1 pm	Norwalk	BBQ Pork, Pineapple Bun 叉燒、菠蘿包

Steam Egg with Ginger 薑汁燉蛋

This is one of my favorite classic Chinese desserts. Sweet, smooth, silky steamed egg with ginger is nutritious and satisfying especially in winter cold months. It can be made with milk for an even smoother texture. But if you are lactose intolerant, like me, you can use water. Sugar can be substituted with other sweeteners if you have diabetic concerns as well.

薑汁燉蛋這款經典甜品是我的至愛，香甜、幼滑，加上薑汁，更是錦上添花。在秋冬季節遇到手腳冰冷，或容易傷風感冒，多食有薑的食物會有幫助，行氣活血。

食譜中如用奶代替水，就更加香滑。白糖也可以用代糖取替。

Hong Kong Milk Tea and Bo Law Bao program update

A limited number of tea filters and blended tea leaves will be available for purchase following the program. First come first served.

Date: 12/2/2017
Time: 2pm
Location: Norwood Library in El Monte, California

Steamed Rice with Dried Seafood and Cured Meat 海味三寶臘味飯

The daily temperature in Southern California finally falls to the comfortable 70's F. It means hot pot and clay pot rice time! Clay pot rice with Chinese sausages is very common and popular but with the addition of dried shrimps, silver fishes and squid make the rice much more aromatic than with sausages and cured duck leg alone.

No clay pot? Not a problem. You can make this delicious meal using a regular rice cooker as well (just without the crunchy rice on the bottom).

It is a very easy to make dish and I don't think you need to have a "recipe" for it. Just make your regular rice, either in a rice cooker or clay pot, as soon as the water has been absorbed, lay the sausages, dried squid (soak and diced), dried shrimps and silver fishes on top. Cover and cook for another 10 minutes under medium/low heat, or until the rice cooker automatically finishes cooking. Then let it rest for another ten minutes before serving.

Christmas Dessert Classes 聖誕假日甜品班

I am pleased to announce that there will be two hands-on dessert classes to be held in December at in Diamond Bar, California. Details as follows:

1) Tiramisu and HK style milk tea
Date: 12/3/2017 Sunday
Time: 2-5pm
Location: Diamond Bar, CA
Fee: $50
Class size: 3-6 students

2) Mille Crepes 
Date: 12/9/2017 Saturday
Time: 1-4pm
Location: Diamond Bar, CA
Fee: $50
Class size: 3-6 students

Both desserts do not involve any baking and I will show you step by step so you can make these yummy desserts for the holidays. Class fee includes all ingredients, recipe and a take home product.
Info and register: phoebechow@morethanbread.net

New Cooking Demonstration Program: HK Style Milk Tea 絲襪奶茶+菠蘿包

I am very excited to announce that my new program Hong Kong Style Milk Tea will debut in December 2nd 2pm at Norwood Library in the city of El Monte. Not only will I show you how to make silky milk tea, I will also demonstrate the making of Pineapple Buns from scratch. The pair is a staple in cafes throughout Hong Kong and here in Southern California. They are enjoyed not just in the everyday lives of many people, they are also in the list of intangible cultural heritage by the Hong Kong government.

The program and sampling is free to all but seating is limited on a first come, first serve basis. 

There is more than one county library in El Monte. Please make sure you go to the right one : ) 

Click here to find out more details.

天作之合--絲襪奶茶+菠蘿包，兩款香港茶餐廳必食之選，也是被香港政府納入非物質文化遺產之清單上。

我會在十二月二日下午兩點在 El Monte 之 Norwood Library 向大家示範做法，讓大家在美國都可以延續這些非物質文化遺產。

示範節目費用、試食全免，但座位有限，先到先得。El Monte 市有幾個公共圖書館，請不要去錯，地址及詳情請點擊這裏 。

Custard Mooncake Class 奶黃月餅班

Custard mooncake class is back by popular demand. 

Date: 9/23, 2:30-4:30pm in Diamond bar, California. 

Fee $50, include all the ingredients, one set of mold and a box of six cakes to take home.

Email to :phoebechow@morethanbread.net if you are interested. Class limited to 6 people.

徇眾要求，奶黃月餅班加開

日期：9月23, 2:30-4:30pm. 

地點：Diamond bar, California.

費用$50, 包所有材料，一套月餅模，一盒六個月餅。如有興趣，請盡快給我電郵：

phoebechow@morethanbread.net。只收六個學生。

Walnut and Date Tartlet 合桃棗蓉撻

This is a great finger food for parties because it involves minimal preparation. All the ingredients are store bought--date paste, puff pastries, and walnuts. I call it semi-homemade. The date paste is made with 100% dates, no sugar added, so it is naturally sweet. It is very convenient to use and work with and can be found in Mediterranean/Middle Eastern or international grocery stores. Puff pastries are also available in the frozen section of most American grocery stores. I always keep some in my freezer. The spices in this recipe--nutmeg and cardamom--are best whole, and freshly ground right before being used.

Mango Sago with Pomelo 楊枝甘露

I use mangoes the most in making desserts, especially during summer--ice cream, jelly, panna cotta, mochi, mille crepes, pudding, souffle. Yet this one is a bit different from the rest. It is in liquid form, much like dessert soups common in Asian cuisine. Unlike baking, dessert soups are very forgiving and easy to make. There is almost no way to mess up or fail. Adjust the amount of sugar or use sugar substitute according to your palate.

Using mango puree and dice mangoes together increases the mango flavor and it matches so well with coconut milk and sago. I wonder why I haven't made this before!

Mango Panna Cotta 香芒奶凍

If you like mango pudding, then you might like this dessert with panna cotta for an extra smoothness and richness. What a way to beat summer heat!