Beyond Christmas
By Laura Snyder, Jayplay writer
recipes
Chinese New Year
JingPing Lu, Chinese graduate student, looks forward to celebrating the Chinese New Year on January 29. She compares the food preparation and feast to Thanksgiving in the United States. Fish and chicken are necessities on a New Year's menu, says Ling. The Chinese word for "fish" is similar to the pronunciation for the word for "extra" — and everyone wants more good things to come in the New Year. Similarly, the word for "chicken" sounds like the word for "fortune" in Chinese, which is also a good omen for the New Year. Lu says dumplings are another favorite menu item, as the word "dumpling" sounds like "time changes" — appropriate to the New Year.
Lu's recipe for Chinese Dumplings ("Jiao Zi"):
Jiaozi Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- Up to 1 1/2 cups ice cold water
Filling:
- 1 tbsp sov sauce
- 1 cup ground pork or beef
- 1 teaspoon salt
- 1 tbsp Chinese rice wine or dry sherry
- or dry sherry
- 1/4 teaspoon freshly ground white pepper, or to taste
- 3 tbsp sesame oil
- 1/2 green onion, finely minced
- 1 1/2 cups finely shredded Napa cabbage
- 4 tbsp shredded bamboo shoots
- 2 slices fresh ginger, finely minced
- 1 clove garlic, peeled and finely minced
Construction:
1. Place dumpling skin in the palm of your hand.
Dip a finger in cold water then wet the edges of the dumpling skin.
2. Spoon a lump of filling (approximately 1 tbsp.) into the middle of the skin.
3. Fold dumpling in half.
Pinch top of semi-circle together.
4. Push in on both sides of dumpling, so that dumplings looks like the letter "I" from the top.
5. Bend one half of each "top" of the "l" and press against middle edge of dumpling. Seal all edges of dumpling.
6. Your dumpling should look like a half-moon with a big bulge in the middle. To cook, drop into a big pot of boiling water until dumplings float to surface. Reduce heat and simmer for 5 minutes.
9
Eid-al-Fitr
Bazigha Tufail, Lee's Summit, Mo. junior, celebrated a major Muslim holiday on November 3. Eid-al-Fitr is a three-day celebration that marks the end of a month of fasting, called Ramadan. Muslims abstain from food and drink from sunrise to sunset every day for a month to help them sympathize with less-fortunate people. "It's also a time for meditation about how you're leading your life spiritually," Tufail says. Following morning prayer on the first day of Eid, Tu-
fail says Muslims socialize, give gifts and visit friends' houses for brunch. The brunch food depends on one's country of origin, she says. Tufail's family is from Pakistan, so she says they eat a lot of desserts, including Heer, a rice pudding.
Tufail's recipe for Kheer:
Ingredients:
- 1/2 cup raw white rice
- 1 1/2 cups white sugar
- 2 quarts milk
- 4 pods cardamom
- 2 teaspoons rose water
- 1/4 cup finely chopped almonds
Directions:
Place the rice in a small bowl and cover with water. Soak for one hour. Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more. Remove from the heat and stir in the rose water. Serve topped with almonds.
Kwanzaa
Some African-American students will be celebrating Kwanzaa Dec. 26 through Jan.1. Ayo Handy Kendi, founder and director of the African-American Holiday Association in Washington, D.C., says Kwanzaa is based on an ancient African "First Fruits" harvest celebration — named such because the first fruits of a crop are supposed to taste the best. Fittingly, fruits and vegetables are very important foods to a Kwanzaa celebration. Handy Kendi says eating meat and processed foods is discouraged at this time. Instead, only fresh, natural foods should be consumed.
The sixth principle of Kwanzaa is Kuumba, principle of creativity. African-
Americans are encouraged to show their creativity through dress, dance, song and of course, food on the sixth day of Kwanzaa. A "collective feast" is held, and guests contribute their own creative dishes, potluck-style. Handy Kendi makes a Kale salad that she says is very popular.
- 1 head of fresh, organic kale
- Spike (an herbal seasoning rnix)
Handy Kendi's Kale Salad
- 1 teaspoon Apple cider vinegar
- Bragg's Amino Acids (tastes and looks like soy sauce)
Ingredients:
Optional:
- 1/3 cup olive oil
- 4 to 5 ripe tomatoes
- 1 bunch of leeks
- Sunflower seeds
- Garbanzo beans
- Nuts
- Chickpeas
*Tibouli
Directions:
Wash Kale and chop into very thin slivers. Dice leeks and tomatoes; put all into a bowl. Add olive oil, apple cider vinegar, two squirts of Bragg's Amino Acids and a sprinkle of Spike. Mix thoroughly. Add more oil or vinegar to suit your taste. Refrigerate for one hour before serving.
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