Tag Archives: recipe

Mango Sticky Rice

The interlocutor (JP) is animmigrant from the Philippines. She lived there for over 20 years before moving to Los Angeles, California. The following is a recipe she learned from her Thai roommate when they were in University in the Philippines.

DESCRIPTION: (told in person)
(JP): “My roommate taught me this recipe in college. We eat this in the Philippines, but she told me that it comes from Thailand. It’s pretty easy to make but I don’t like doing it because I don’t like to do the work.” (she laughs)

“So first, you have to make sticky rice. You wash and soak sweet rice and let it sit for a long time, like overnight. When it’s done soaking, you drain the water so you can steam it. When you steam the rice, it should be covered with a thin cloth, like a kitchen towel or muslin cloth, and steam until the rice is tender.

While the rice cooks, you have to boil coconut milk with some sugar and salt. When it’s done, you should mix the rice and the coconut milk together and let it stand until it becomes absorbed. At the same time, you should have some leftover coconut milk-sugar mix so that you can pour it over the rice and mango when it’s all done. Put it in a little bowl to pour over the food.

So then, you mold the rice on the plate and then cut mango and put it on the plate. I think Filipino mango or Thai mango are the best since they’re soft and very sweet. Then you drizzle the mix over the mango and the rice and enjoy!”

Mango sticky rice is amazing! It’s one of my favorite sweet desserts to enjoy, but since mangoes are a summer fruit, mangoes are usually the sweetest during that season, which is when the dessert tastes the best. Mango is an extremely common fruit in Southeast and South Asia since the climate is warmer and much more tropical. Delicious!

Minced Pork Stew Ng Family Style


This is a recipe passed down to my mother from my grandmother. I reached out to my mother for the receipt of Pork Stew. It is a very traditional Chinese dish, specifically within Hokkein families. Hokkein is a dialect spoken by Southeastern parts of China, and in Singapore, it is one of the most common dialects spoken.




Dried Chinese Mushroom – 6 medium pieces

(wash ns oak in hot water for ½ hour. Thinly sliced)
Tau Pok – 1 packet

Minced garlic – 2 tablespoon

Chopped onion – 3 tablespoon

Chinese wine (Hua Tiao Qiu) – 1 bottle

(around 375ml)

Chicken stock – 800ml

Rock sugar – 5 small cubes

Dark soy sauce – 4 tablespoon

Light soy sauce – 1 tablespoon

White Pepper Powder

Cooking Instructions

Add a bit of oil, stir fry the garlic lightly, followed by onion

Stir fry until both is translucent (don’t brown it)
Add mince pork and make sure all of the pieces break up nicely, when the pork is cooked, add the mushroom

Add dark and light soy sauce, stir fry a little longer until fragant

Add the rice wine, rock sugar, add chicken stock until it covers above the pork. Around 1 inch. Let is simmer for ½ hour or longer.

Add the tau pork and cooked hard boil egg (optional)
Simmer another ½ hour. If the water evaporates, add more chicken stock.



This was my absolute favorite dish growing up and the first dish I asked my mother for the recipe when I left for college and had to start cooking for myself. It is a comfort dish that reminds me of home. On a personal level, it is a recipe that everyone in my family knows how to make and something that I had eaten growing up, thus it feels incredibly nostalgic. On a cultural level, this dish comes from China but has a Singaporean take on it. Pork stew is often made using large pieces of Pork Belly. However, this recipe using minced pork instead. In Singapore, most of the Chinese population were immigrants that were working to send money back to their families. Thus, they did not have a lot of money. The pork belly was a much more expensive cut of meat and minced pork was much more readily available. This pork stew, while having the taste of the dishes in China, the cut of meat is different and that is what makes it uniquely Singaporean. On a cultural and historical level, it reminds me of what makes Singapore, Singapore. And it reminds me of the hardship that was faced by my grandparents as they worked hard to make Singapore go from a fishing village to one of the busiest and most cosmopolitan cities in the world.

Gluten-Free Chocolate Cake Recipe – From Africa to NY


Informant KC was a current undergraduate student at the time of this collection. In speaking with them about their childhood and upbringing in the east end of Long Island, NY, they disclosed a family recipe for a gluten-free chocolate cake that has become a staple when the family gathers at their home and eats together.

This recipe was introduced to KC’s family by their sister who did research in Africa. According to KC, their sister was “gluten-free before it was cool.” While researching in Africa, KC’s sister “adopted a local flourless chocolate cake recipe for when she wanted to eat dessert.”


The recipe:

  • 1 cup of chocolate
  • 1 cup of butter
  • 1 cup of sugar
  • 3 large eggs

Upon introducing this recipe to her family when KC’s sister retired to NY from Africa, KC’s family quickly adopted it as well. KC says the cake “brings back memories of a fond time in her [KC’s sister] past from other places.” Unfortunately, I did not collect information from KC regarding baking instructions (such as temperature and bake time).


After learning about this family recipe from KC, I am left to speculate its significance and meaning. I am lead to think that the simplicity of this recipe not only makes it easy to prepare and share with others but also directs the bakers’ focus to what perhaps might be more important – the people eating and sharing the cake. This recipe is flourless meaning that those with gluten sensitivity can still eat and enjoy it with others. While flourless baking might be commonplace in the African community from which this recipe was originally picked up by KC’s sister, its elimination of flour might inherently suggest that greater consideration be placed on those eating the cake rather than the cake itself. If this is true, then the act of baking this cake could serve as a physical manifestation of family values such as care and inclusion.

Russian Wedding Tradition


Transliteration: Korovai

Description: Korovai is a large bread that is baked for the wedding day. It takes a few days to prepare it. The bread is always round, decorated, and supposed to represent the God of the sun. The bread is brought out on a towel or a blanket that has symbols of love and happiness. On the day of the wedding, the couple need to take a bite out of the bread. It is supposed to provide a blessing to the couple. After the couple takes a bite, then the rest of the guests can have a bite.

Background Information: Common Russian wedding ritual. Not necessarily practiced by Russians living outside of Russia. Seen as an older ritual that does not necessarily need to be practiced in the present day.

Context: The informant told me about this tradition through a video call. She told me this after I asked her about Russian wedding rituals/traditions.

Thoughts: I think that the wedding tradition of baking and eating Korovai is done to make sure the couple’s marriage is prosperous and fruitful. I believe that the laborious preparation of the bread is to show the immense amount of work that it takes to ensure a successful marriage which includes having children, sustaining a household and finding happiness. Possibly shows that Russians value a prosperous marriage and want to make sure that it is.

Cajun Seafood Fettuccine


Recipe: Seafood Fettuccine

Make normal fettuccine noodles and then in a separate saucepan, you use velveeta cheese, the kind that comes in a mac and cheese mix and you take the shells out and just use the cheese. You mix it with whole milk or any heavy cream and then dice tomatoes, onions, and celery and then cook it in the sauce.

Then take the seafood, can be crab meat (usually) or shrimp or crawfish. Then you add cajun seasoning which is usually paprika mixed with several other spices. Use Nunu’s if you don’t want to make it yourself.


    This is a Cajun recipe for a dish that my girlfriend grew up eating. She is from the south where seafood is really prevalent. This dish’s recipe was passed down from her father’s side. Her father is italian, hence, the fettuccine. 


My girlfriend was cooking a dish that she makes a lot so I asked her if she had a recipe for it. It turns out that her recipe was a traditional recipe that spanned several generations. Although she is creole, not cajun, her father might have lived around other Cajuns and picked up this recipe. 


    The prevalence of seafood in many southern delicacies is probably due to a large amount of protein available from the sea creature lush coasts that the southerners were close to.