Looking Past the Pyrotechnics

New Year's Eve! This is an event I look forward to all year because is a time for my family to get together and catch up on what's been happening in each other's lives. More importantly, I look forward to lighting a fuse, then scampering behind the wall to watch the half blinding red, blue, and green bursts of light that come from the tiny upright cylinder. The little rushes I get from being able to play with fire excite me the most. Fireworks. They end the old year with a 'BANG', while- according to Chinese traditions- scare away the evil spirits for the New Year.

At about five o'clock, we drive to Kaimuki, to begin the celebration with my mom's side of the family. At five o'clock this New Year's Eve I was nowhere near the car ride to my aunty's house. Instead, I had been sitting on this cushy motor coach seat, complete with an emergency bathroom, for four hours (and counting). I wouldn't be getting off for another three hours, when it was planned for us to arrive in Phoenix. Yes that's right, you heard me, Phoenix, Arizona.

Moanalua High School's marching band was chosen to prestigiously represent the State of Hawaii in the 2010 Fiesta Bowl Parade. We left Hawaii on Christmas Day- a pretty epic start to our trip- with plans to go sightseeing on the days leading up to the Fiesta Bowl Parade. Its purpose was more for fun, but also to get our bodies adapted to the colder environment we were going to marching in. The bus ride started from Anaheim, California, where we had marched in Disneyland.

Looking out of the bus window, I see the long stretch of road in front and behind us, with the occasional green mile marker signs on the side. Back in the bus almost everyone was knocked out in sleep, as no one had ever ridden a vehicle for nearly that long. Looking back outside of the window I didn’t really notice the lack of natural scenery anymore. My mind shifted as I though of flashbacks of the past year.

The day at Magic Island Beach Park when they called my intermediate school’s name for first place in the research category was exciting. Two of my friends and I had worked on the poster board until three A.M. the night before the actual competition due to our lack of time management. I remember the first day at summer school. I didn’t know any one there, but eventually I was able to make a couple new friends to make my transition into high school easier. When school started I enrolled in a program called ‘Mene Mac’, which suited to my interests in technology. I joined marching band and, through all the sweat and hard work, made it through the long instructions of learning the basics during rookie week.

It was incredible. I hadn't really had the chance to look back on all the great experiences I went through in the past year. It just seemed to have left me as quickly as it came. Even though this year I would be over 2,000 miles away from home, I knew that I would be able to still celebrate the ending of the new year, and coming of the new. New Year's isn't just about the displays of neon colored fireworks- it's about reminiscing and learning from all the events that have happened, making your life special.

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.

Journal #2: Brainstorming the food

1. I am thinking about describing gau.

2. Every year I have helped my dad make gau. Even though it is not the traditional way (by steaming), this recipe has been passed down from my grandmother (Popo).

3. To really make this piece of writing "real", I would describe the sweet stickiness the gau leaves in your mouth, as well as the sesame seed taste that lingers, causing you to want to eat more gau.

4. I will interview my dad and my aunty (my Popo who used to make this has already passed away).

Journal #3: Plans for the Project

1. The food that is special to my family is gau. Gau is a type of sugary-sticky dessert. It is, in some ways, a chinese version of mochi. Usually it is made for special occasions such as (Chinese) New Years. Although gau is traditionally made by steaming ingredients together, my dad uses a passed down recipe to make gau by microwave.

2. To learn more about how to make gau and why it has significance to my family, I am planning to interview my dad and my aunty. I will interview both my dad and my aunty sometime between August 27th and 30th.

3. The following will be among some of the questions I will ask during my interview:

- Does it have any symbolic meaning to the chinese culture?

- What does gau mean to our family?

- What is the history of this chinese dessert?

- Where did you get the recipe for gau?

- Is this food a tradition in the family?

- How do you make it?

- What are the ingredients?

- Did your parents make gau for you when you were young?

- Ask to define certain words... (e.g. what does "gau" mean in Chinese, ect.)

- Is there any memories that were because of making or eating gau?

- Do you have your own opinions about the recipe, or even the dish itself?

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