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Patty Wong's Inauguration Recipe Book 2021

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Patty Wong's Inauguration Recipe Book 2021 Patty Wong ALA INAUGURATION 2021 RECIPE BOOK 1 Introduction y community is deeply rooted in Chinese-American and M Hawai'ian customs and traditions including celebrating through food. When imagining this inauguration, my thoughts immediately went to what my mom would serve and what other dishes family and friends might bring to share. So today we are serving a virtual feast from our featured ALA leaders and our broader 'ohana—our ALA family. My mom, Elsie YM Wong, or "Popo" to my kids, is no longer with us, but we dedicate this event to her. She would be proud of all of us for celebrating together. You will see place settings for my mom and dad Kai Ming Wong to honor their presence. Patty Wong 2 Table of Contents Tepache . 5 Lindsay Cronk, 2021–2022 Core President Paprika Chicken . 6 Jennisen Lucas, 2021–2022 AASL President Golabki (Polish Cabbage Rolls) . 7 Julie Garrison, 2021–2022 ACRL President Chile Con Carne . 8 Kelly Czarnecki, 2021–2022 YALSA President Easy Chinese BBQ Spare Ribs . 9 Nancy Fong, Patty Wong's Family Friend Hearty Beef Stew . 10 Nancy Fong, Patty Wong's Family Friend Sweet and Sour Fish . .. 11 Suzanne Lo, Patty Wong's Family Friend My Mom's Tomato Beef Chow Mein . 13 Suzanne Lo, Patty Wong's Family Friend Stir-Fried Lotus Roots with Peppers and Mushroom Fungus . 14 Suzanne Lo, Patty Wong's Family Friend Shanghai Dumplings . 15 Suzanne Lo, Patty Wong's Family Friend Lo Han Jai . .. 16 Suzanne Lo, Patty Wong's Family Friend Bok Chit Gai . 18 Suzanne Lo, Patty Wong's Family Friend Steamed Whole Fish . 20 Suzanne Lo, Patty Wong's Family Friend Black Vinegar Pig's Feet . 21 Gladys Hu, Patty Wong's Family Friend Salted Duck Egg Pork Hash . 22 Gladys Hu, Patty Wong's Family Friend Steamed Eggs—Chinese Custard . 23 Gladys Hu, Patty Wong's Family Friend Black Bean Spare Ribs . .. 24 Gladys Hu, Patty Wong's Family Friend 3 Louisiana Salmon Croquettes . 25 Zerita Dotson, Patty Wong's Family Friend Mommy's Chocolate Sauce . 26 Charity Tyler, 2021–2022 United for Libraries President Gooey Butter Cookies . 27 Christina Pryor, 2021–2022 RUSA President MaMa's Pound Cake . .. 28 Melanie Huggins, 2021–2022 PLA President Arroz Con Leche A La Cubana (Cuban Style Rise Pudding) . 29 Lucia Gonzalez, 2021–2022 ALSC President Lemon Popsicles . 30 Zerita Dotson, Patty Wong's Family Friend Hawaiian Crunch Cookie . .31 Nancy Fong, Patty Wong's Family Friend Hawaiian Favorite Butter Mochi . 32 Nancy Fong, Patty Wong's Family Friend Hawaiian Furikake Snack Mix . 33 Nancy Fong, Patty Wong's Family Friend Fat Tai . 34 Suzanne Lo, Patty Wong's Family Friend Nan Gao . 35 Suzanne Lo, Patty Wong's Family Friend Aunty Suzel's Banana Bread . 37 Sarah Kinane, Patty Wong's Daughter 4 TEPACHE Submitted by Lindsay Cronk, 2021–2022 Core President epache is a wildly delicious fermented zero-waste drink that is T easy to prepare using the pineapple peels and other ingredients in your kitchen. Tepache dates from Pre-Columbian Mexico, as a popular drink among the Nahua people of central Mexico. I love Tepache because: Pineapples are delicious! Ingredients Fermentation is magic! 1 ripe pineapple or just the peels It’s just so darned refreshing in the summertime . 1 cup of piloncillo cut in pieces DIRECTIONS or use organic sugar 1. Remove the pineapple skin with a sharp knife . 1 stick of cinnamon Hey, lucky you, you get to eat a whole pineapple Optional 3 cloves and/or 1 star AND make a delicious beverage . anise 2. In a large glass pitcher, place the pineapple 2 qt. of filtered water peels, the piloncillo or sugar, cinnamon stick, Warm weather —fermentation cloves and the 2 quarts of water . works best between 77–86 3. Cover the pitcher or glass container with a degrees Fahrenheit cheesecloth or a paper towel in a loose manner that allows the brew to breathe—I use a rubber band to “poof” the cover but hold it in place . 4. Place this container on your counter top and let it sit 24 to 36 hrs—the longer it sits the funkier it gets . 5. And now for the fun part, strain the liquid of your pitcher, and serve over ice . Taste for sweetness in case it needs more sugar for your taste . 6. Store your tepache in a refrigerator, will keep up to two weeks . VARIATIONS Feeling spicy? Drop in some jalapeño slices instead of Cloves/Cinnamon . Want to cool down? Muddle some mint into your fermented tepache . Adapted from the recipe I learned from in Bust Magazine from author Revé Douglas . 5 PAPRIKA CHICKEN Submitted by Jennisen Lucas, 2021–2022 AASL President DIRECTIONS 1. Sauté Mushrooms (then remove from pan) Ingredients 2. Cook chicken tenderloins (then remove from pan) 2 chicken tenderloins per person 1 tbsp. cayenne pepper 3. Add Cream of Mushroom soup to skillet (simmer temperature) 2 tbsp. paprika 4. Add Sour Cream to the Soup mixture, stir until 16 oz. sour cream blended . 1 can (15 oz.) cream of mushroom soup 5. Add 1 tbsp Cayenne pepper, stir until blended . 1 lb. fresh mushrooms 6. Add 2 tbsp Paprika, stir until blended . 1 bag (12 oz.–1 lb.) noodles 7. Return mushrooms and chicken to sauce, stir until blended . 8. Cook noodles according to package directions . (Best done while cooking the sauce .) 9. Serve Chicken and Sauce mixture over noodles . Makes 4–6 servings . 6 GOLABKI (POLISH CABBAGE ROLLS) Submitted by Julie Garrison, 2021–2022 ACRL President DIRECTIONS 1. Sauté onion and garlic in butter until soft . Let Ingredients cool . 2. Beat egg with thyme, marjoram, salt and pepper . 1 large cabbage 1 lb. ground beef 3. In a bowl, mix ground beef, pork, rice onion, garlic, and egg mixture . 1 lb. ground pork 4. Cover and let rest in the refrigerator (up to 1 cup cooked rice overnight) . 1 egg 5. Blanch cabbage leaves in boiling water, peel off 1 small white onion, diced as they become limp . Cut off thick stems that 1 tbsp. minced garlic prevent leaves from bending/rolling . 1 tbsp. butter 6. Roll meat into small meatball shape and fill the 1 tsp. thyme center of each cabbage leaf . Fold the sides of the leaf in and roll . 1 tsp. marjoram 7. Put each golabki seam-down into a casserole 1 can (14 oz.) stewed or crushed tomatoes dish . 1–2 cups chicken broth 8. Pour cans of tomatoes over the top and add chicken broth to cover the bottom of the pan . Salt and pepper to taste 9. Bake covered at 350 degrees for 2 hours . 7 CHILI CON CARNE Submitted by Kelly Czarnecki, 2021–2022 YALSA President DIRECTIONS 1. Heat oil in 10-inch skillet . Ingredients 2. Add onion, green pepper and beef . Cook until brown, stirring occasionally . 2 tbsp. vegetable oil ½ large onion, chopped 3. Add next 6 ingredients . Cover . Simmer about 1 hour, stirring occasionally . Add more water if 1 small green pepper, chopped mixture gets too thick . 1 lb. lean ground beef 4. Combine garlic and salt; add with beans to meat 1 ½ cup canned tomatoes mixture . Heat . 1 can (10 oz.) condensed tomato soup Makes 4 servings . ¼ tsp. paprika Recipe by Kelly's mom, Linda Czarnecki. 1/8 tsp. cayenne 1 bay leaf 1 tbsp. chili powder 1 clove garlic, crushed 1 tsp. salt 1 can (1 lb.) kidney beans 8 EASY CHINESE BBQ SPARE RIBS Submitted by Nancy Fong, Patty Wong's Family Friend DIRECTIONS 1. Place spare ribs with 1 piece fresh crushed Ingredients ginger in large pot . 2. Cover spare ribs with water and bring to boil . 2–3 lbs. fresh spare ribs Simmer uncovered for approximately 1 hour . 1 small piece fresh ginger 3. Marinate in sauce overnight . Sauce: 4. Broil 5 minutes each side, brushing with sauce 1 cup catsup once . 1 cup sugar 5. Slice and serve . ¾ cup soy sauce 1 clove garlic So easy and very tasty! 2 tbsp. sherry, or mirrin ¹/³ cup oyster sauce 9 HEARTY BEEF STEW Submitted by Nancy Fong, Patty Wong's Family Friend DIRECTIONS 1. Trim all fat from meat . Ingredients 2. Place ingredients in 5 quart slow cooker . 2 lbs. stew beef, cut in 1-inch 3. Cover and cook on Low 8 to 10 hours . (High: 4 to cubes 5 hours .) 5 carrots, sliced 1 small onion, diced 3 stalks of celery, sliced 1 can (28-ounce) tomatoes ¼ cup quick-cooking tapioca 1 whole clove (optional) 2 bay leaves Salt and pepper to taste 10 SWEET AND SOUR FISH (SHANGHAI STYLE FIVE WILLOW FISH) Submitted by Suzanne Lo, Patty Wong's Family Friend DIRECTIONS 1. Soak the dried mushrooms in boiling water for Ingredients 30 minutes, then drain and squeeze out any excess water . Remove and discard the stems . 3 to 4 dried Chinese mushrooms Finely shred the caps . 1 ½ to 2 lb. whole fish, such as 2. If you do manage to buy a live fish, then ask carp, porgy, grouper or sea bass the fishmonger to gut it through the gills . This 1 tsp. salt is harder than gutting through the stomach, Oil for deep-frying but leaves the fish looking whole . If you are gutting the fish yourself, make a cut from the 2 tbsp. oil, extra throat to the tail and pull out the guts through 1 tbsp. shredded ginger the stomach . Remove any scales with a fish 2 scallions, shredded scaler or the back of a knife . Check that the gills have been cut out, then rinse the fish under ½ small carrot, shredded cold, running water and drain thoroughly in a ½ small green pepper, shredded colander .
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