Inside My Scrapbook

Honestly I cannot begin to tell you how much time I have spent in my room. My room, the one part of the house filled with valuables, junk, and valuable junk. Both my parents wonder how I survive in a place so littered and scattered with lengths of computer wires, last year's old school assignments, and wrinkled teenage girl clothes strewn about. It's been that way ever since I moved into my room about two years ago, when I first started the 7th grade.

It just so happened that the room I was allowed to move into was a cramped, enclosed cardboard box. Okay, so it wasn't that extreme. Originally the room was used as an office for my Goong Goong (grandpa), since he lives with us. Most people would think something along the lines of, "What? For real now? You want me to live and sleep in there?" I too would be one of these people, if not the fact that I wanted so badly not to share a place with my younger brother. Getting my own room meant my first step of independence, a taste of growing up. There were boxes stacked against the windows added to a distinct musty smell I just couldn't. Dust and cobwebs happily multiplied, not only in the corners and small openings but created an even blanket over the stacked papers and piled boxes. One false move, and I could accidentally lean on a thin layer of dust bunnies causing a million specks of it to fly up to my face. Nasty.

After a month of cleaning and rearranging, my room consisted of a bed, desk, drawer, closet, and several of my Goong Goong's cardboard filing boxes (stacked in the corner). Dust was no longer welcome in my place. Aside from some stray storage boxes, old people clothes, and canned goods in the closet, the room was all mine! Who cared if the room still contained the musty humid feeling? So what if the room was a little cramped? I sure didn't. It was mine, my room to keep.

Which brings us to the present day.

Today, even as I am writing this, my room isn't perfect. It's not my favorite place to be, on account on how messes seem to just keep "growing" on my desk, floor, and in my dresser. Although I keep complaining about how all my belongings are mixed up with my "stuff" and my "things", it is definitely somewhere I go often. Coming to my room, for me, is for much more than just getting a good night’s sleep, or running into grab my school books.

In my room, I am in full control. Not only about what goes on inside my bedroom, but also what goes on inside of me. I can be myself. I am myself in my room. If someone was to take a peek in, what they saw would be a scrapbook of my life- "Here and Now." Pictures fill the walls, right underneath the smooth wooden window still. Memos, drawing, “Calvin & Hobbes” comics, and newspaper articles randomly pinned up to my faded green bulletin board. All this reflects who I am. What may seem like trash, are the very object that capture my memories, thoughts, or feelings.

In my bedroom, is where I do some of my best thinking. The environment is just right to inspire me with new creative ideas. Walking into my room, dodging the various items on the floor, inhaling the scent of my flowery-citrus body mist, are some parts that help me to create new views on a subject. Sometimes being in my room means to do nothing but to lie down and listen to music for a while.

Even though I may not say much about how I am feeling, someone would probably be able to see it through the actions and events that go on, at times, in my room. I am myself in my room, and no one can stop me. I am free to feel my true emotions toward anything, and I will share them with the world, if I choose.

Finding Identity: Wild Meat and the Bully Burgers (Journal #9)

The story Wild Meat and the Bully Burgers is a novel by Lois-Ann Yamanaka. This story is about the life of Lovey Nariyoshi, a Japanese-American living in Hawaii. Lovey's tale is like a cultural roots and identity story. I think this because the story is from a first person point of view. She tells her life how it is, and it seems very authentic (how it is written) as the language Lovey (and her family and friends) uses is pidgin english. One example from the book:
"I wanna be Lovey Beth Cole. Mrs. Michael Cole. Wanna marry you, Dennis. Be a Cole. Be a haole. A Japanee with a haole last name."
From her statement, it shows her desires, or at least what she wishes for. Through out the book, Lovey shares, first-hand, about her everyday encounters, wheither it be playing with barbies with Jerry, to wanting to be in a rich haole family, or "growing up girl problems".

Brainstorm: Favorite places (Journal # 8)

Here are a list of places I enjoy going to, and listed under those places are why I like to go there:

1. My Backyard

- It is green with plants and grass, overlooking the valley below (to get into palasades)

- There is a bench-swing that just misses the direct rays of the sun, so that I can sit in the shade, while being warmed

- This place is serene and is ideal for reading a book or sleeping outside

2. Kung Kung's House

- There is always a stock of ice pops and ice cream in the freezer that Kung Kung buys especially for my cousin, brother, and me.

- Kung Kung takes pride in his backyard, there are different patterns in the grass (creative)

- there is always an "open door" for when we visit (lower pearl city)

3. Washington (state)

- smelling the sharp spring/fall air

- visiting family-friends

- going to different places every time my family travels to WA (always somewhere new to visit, and going back to places we've already been)

Welcoming the New Year (revised)

New Year's celebration is a time for my family to get together and catch up on what's been happening in each other's lives. Its a time to jabber to eachother while chowing down from the various home-made foods. All moms and auntys kept themselves busy by going on about what has happened in work last month, or how all their kids are doing in school. Meanwhile, the uncles and cousins, myself included, are itching for nine o'clock to roll around. The amazing display of neon-colored fireworks are nearly the best part of welcoming in the new year.

When the clock strikes midnight you would hear "Happy New Year!" constantly from everyone, followed by many smothering hugs. But that isn't the best part of our new year's celebration. As everyone is congratulating the newly arrived year, a final, but long-lasting roar of the remaining fireworks grows louder and louder, until all you can do is run to the window and watch with awe, because you can't hear yourself speak any longer. But that isn't the best part either. After the popping and cracking of the fireworks have burned down to a small glow, the inside of the house is buzzing with excitement. My Aunty Mingie sets many sweets on the kitchen counter. A steady stream of people go up to that counter to indulge in the sugary treats. When I get up there, I look around at all the different desserts. In the middle of all of them, there are several eight inch wide circular tin filled four inched deep with brown-sugar colored creamy-like, sticky cake; my favorite food. In the kitchen I can just see my aunty cutting through the steamy, gooey gao scattered with mouthwatering toasted sesame seeds, finished off with a hoong jow (red date), about the size of my thumb, placed in the middle of it all. This is the kind of food that can't helped but to savor the flavor. After taking a bite, I can feel the sugary-steamed mixture sticking to the roof of my mouth. I take bite after bite, until the piece I was eating has disappeared. This is the best part of new years. Not only is it a great dessert, it also signifies the end of the past year, and the beginning of the new.

"In sticking with the Chinese tradition, my mother told us we are not to eat the gao until after Chinese New Year (according to the lunar calendar). But now we are so anxious to eat it that we don't wait," said my Aunty Mingie.

Just before the new year, Aunty Mingie makes the traditional gao by steaming the mixture of mochiko flour, brown sugar, oil, and water for at least six hours. Every two to three hours, she would have to check on the water quantity. Immediately after the steamed gao is finished, a hoong jow and sesame seeds are put into the gao.This must be done when the gao is warm, or else it will not stick.

Aunty Mingie remembers when she first started making traditional gao for her family.

"My mom used to make gao ever Chinese New Year, and after she died in 1972, my dad and I volunteered to cook it for the family. A couple of days before Chinese New Year, I took all the ingredients out and I waited for him to start. I later found out that he was waiting for me to start. We both said we thought the other person knew what to do. As the years went by, we got better because of our first cooking experience."

As for me, I haven't been able to take part in helping to steam and prepare the traditional gao yet. I hope I will be able to soon, maybe to welcome in the year 2010 perhaps. Aunty Mingie is not the only person in my family who cooks this dish, however, my dad knows how to make this dish from an easier, yet non-traditional microwave recipe- handed down from my mom's mom. I have helped my dad in making this, but I think it will bring me to understand my full Chinese heritage more to participate in the original way to prepare gao, making my New Year's celebration even sweeter.

Welcoming the New Year (Draft 1)

New Year's celebration is a time for my family to get together and catch up on what's been happening in each other's lives. Its a time to jabber to eachother while chowing down from the various home-made foods. All moms and auntys kept themselves busy by going on about what has happened in work last month, or how all their kids are doing in school. Meanwhile, the uncles and cousins, myself included, are itching for nine o'clock to roll around. The amazing display of neon-colored fireworks are nearly the best part of welcoming in the new year. So, you may be thinking, "What is her favorite part of new years?"

When the clock strikes midnight you would hear "Happy New Year!" constantly from everyone, followed by many smothering hugs. But that isn't the best part. As everyone is congratulating the newly arrived year, a final, but long-lasting roar of the remaining fireworks grows louder and louder, until all you can do is run to the window and watch with awe, because you can't hear yourself speak any longer. But that isn't the best part either. After the popping and cracking of the fireworks have burned down to a small glow, the inside of the house is buzzing with excitement. My Aunty Mingie sets many sweets on the kitchen counter. A steady stream of people go up to that counter to indulge in the sugary treats. When I get up there, I look around at all the different desserts. In the middle of all of them, there are several eight inch wide circular tin filled four inched deep with brown-sugar colored creamy-like, sticky cake; my favorite food inside. This is the best part of new years. Not only is it a great dessert, it also signifies the end of the past year, and the beginning of the new.

"In sticking with the Chinese tradition, my mother told us we are not to eat the gao until after Chinese New Year (according to the lunar calendar). But now we are so anxious to eat it that we don't wait," said my Aunty Mingie.

Just before the new year, Aunty Mingie makes the traditional gao by steaming the mixture of mochiko flour, brown sugar, oil, and water for at least six hours. Every two to three hours, she would have to check on the water quantity. Immediately after the steamed gao is finished, a hoong jow (red date) and sesame seeds are put into the gao. This must be done when the gao is warm, or else it will not stick.

Aunty Mingie remembers when she first started making traditional gao for her family.

"My mom used to make gao ever Chinese New Year, and after she died in 1972, my dad and I volunteered to cook it for the family. A couple of days before Chinese New Year, I took all the ingredients out and I waited for him to start. I later found out that he was waiting for me to start. We both said we thought the other person knew what to do. As the years went by, we got better because of our first cooking experience."

As for me, I haven't been able to take part in helping to steam and prepare the traditional gao yet. I hope I will be able to soon, maybe to welcome in the year 2010 perhaps. Aunty Mingie is not the only person in my family that cooks this dish, however, my dad knows how to make the dish from an easier, yet not traditional, microwave recipe- handed down from my mom's mom. I have helped my dad in making this, but I think it will bring me to understand my full Chinese heritage more to participate in the original way to prepare gao, making my New Year's celebration even sweeter.

Transcript of Roots & Recipes Interview

Interview with Luann (Mingie) Fong

August 29, 2009

Where did you get the recipe for gao?

I got the recipe from my mom. She was the one who made it every year for Chinese new year.

Is this food a tradition in the family?

Yes, like my mom, I make a pan for each sibling, one to serve at my Chinese New Year's dinner and extras are given to other family members.

Are there any memories that were because of making or eating gao?

My mom used to make gao every new years, and after she died in 1972, my dad and I said we would do it. A couple days before Chinese New Year, I took all the ingredients out and I waited for him to start. He was waiting for me to start. We both said we thought the other person knew what to do. As the years went by we got better because of the experience.

Does it have any symbolic meaning to the chinese culture?

- red hoong jow (red dates) = good luck

- sesame seeds = big family (many children)

- stickiness = family stays ("sticks") together

- red paper wrap and/or ti leaves = prosperity (wealth)

What does gao mean to our family?

Gao is a traditional chinese food at new years time. I make a pan for each [of my] sibling, and extras to serve and share. In sticking with the Chinese tradition, my mother told us to not eat the gao until after Chinese New Year. But now we are so anxious to eat it that we don't wait.

Ingredients?

- Mochiko or Gluten Flour

- (Chinese) brown sugar

- Water

- Wesson Oil

- Sesame Seeds

- Dried red Jujube {red date} (Hoong Jow)

- (OPTIONAL) Grated coconut

- (OPTIONAL) Coconut milk

Did you ever try to add an extra ingredient that wasn't in the recipe, maybe just to try it out?

mixed grated coconut; also, any left over gao can be sliced and dipped in a raw egg and fried or just fried by itself until crispy on the outside and soft throughout.

How do you make it? (recipe)

Round steaming container (8" wide and 4" deep) OR (8" wide and 1" deep)

1 lb. box of Mochiko or Gluten Flour

Liquid: 1 lb. of Chinese brown sugar (comes in blocks)

Boil in 2 cups of water. Cool and watch for any debris before adding.

Optional: You may add grated coconut or substitue half the liquid with coconut milk

Mix above and add 1/4 cup Wesson Oil. Mix well.

Fill pan until 1/8 from the top. It will rise during steaming and shrink back when cooled.

Steam for 6 to 8 hours for the 4" deep pan OR 2 hours for the 1" deep pan.