This week, Emilie and Zach welcome Dr. Kyle Kajihiro into the SituAsian Room. Dr. Kyle Kajihiro is a professor at the University of Hawaii at Manoa, teaching courses in Ethnic Studies and Geography and Environment. He also is the founder of the Hawaii DeTours Project, which aims to teach people the true history of Hawaii and spread awareness of social justice issues from a decolonized perspective. Tune in to the conversation between Emilie, Zach, and Kyle about Hawaii’s culture, the history and what it’s become, his DeTours project, the social justice issues that Hawaiians face today, and more!
The older I get, the more pride I get in my beautiful country and its beautiful cuisine. Born and raised in Vietnam, I must say …
With Summer coming to an end, it’s only right to write about one of my favorite ice cream treats! In the Philippines, they serve “Halo-Halo,” which translates to “mixed.” This dessert is the Filipino version of shave ice topped with evaporated milk and piled high with yummy toppings like sweet beans, coconut jellies, fruits, and ube (purple yam) ice cream! The best part about making halo halo is customizing it however you like – it’s like going to one of those ice cream places with the topping bars! Some of my favorite summer memories were spending Saturdays with my cousins in the pool. My aunt would walk over with a tray of cups of halo-halo.
Hi! Welcome back to the SituAsian Room! On this episode, Emilie and Zach begin with bringing some new dishes to the “Dish It Out” table, and then meet with special guest, Dr. Calvin D. Sun, to discuss the topic, “Our Lives & The Coronavirus” for part 1 of the 2 part interview.
My boys were growing weary of our meals at home and missed buying baos every Sunday in Chinatown. Char Siu Bao is one of those things which I am just nostalgic for. As often as we can when we go back out to NY, we hit up spots like Mei Lei Wah and Hop Shing for dim sum and at least a dozen of their baos to take home. It is a taste of my childhood. The baos are fluffy and sweet and the meat to filling ratio is just right with the crunch of sautéd onions. That being said I like recreating flavors. The char siu is a recipe passed down to me from my mom, I’ve picked up other recipes and techniques from chefs and home cooks alike. Nothing beats mom’s. It’s a tried and true dish in our household.