Just because the Associated Chinese University Women have published the "ACUW Family Favorites Cookbook," don’t expect it to feature exclusively Chinese recipes.
The collection of 265 recipes and stories includes a wide range of dishes. Hummus shares space with Foo Jook Skin Dumplings, for instance, in the appetizers section. Meanwhile, 5-Can Quickie (canned tuna, cream of mushroom soup, evaporated milk, sliced mushrooms and onion rings), Homemade Salted Eggs and Clam Linguine are among the offerings in the meat, poultry and seafood chapter.
Other sections include soups and salads, noodles and rice, fruits and vegetables, desserts and beverages, and teas.
"We wanted family favorites, not just Chinese recipes, and a story to explain how they got the recipe if they could. That makes it personal," said co-editor May Lee Chung.
And it’s not just the dishes that are diverse. A number of recipes shared by Carolyn Chang Choy are tailored for ease of chewing and titled "Easy to Eat (For Seniors)." A series submitted by Blossom Au Wong from "Chinese Cookery," by Man Sing Au, her father’s 1932 cookbook, are presented in original prose form.
Essays offer lessons in culture and tradition, such as Soo Yong Huang’s "Eating in Chinese," which explains symbolic foods and holiday traditions.
Then there are the personal reflections. Elizabeth Wong Lum’s affectionate "The Benefits of Bitter Melon" shares her lifelong effort at embracing the vegetable and passing on that appreciation to her children.
The book’s diversity reflects the group’s membership, which comprises women in a range of professions, ethnicities and age groups. After more than 80 years, the group has grown from its founding 12 women of Chinese ancestry in 1931 to 175 members today.
To purchase, email ACUWbook@gmail.com. Cost is $15 plus $5 shipping and handling, per book. Write checks to ACUW and mail to P.O. Box 62264, Honolulu, 96839.
For pickup orders (cash only), call Millie at 593-9900.
Here’s a quick recipe from the book for Chinese Tofu, submitted by Leanne Luke Chuck.
CHINESE TOFU
» 1 bunch choy sum, cut into 2-inch lengths (can also use Shanghai cabbage, quartered)
» 1 block soft tofu, drained
» 2 to 3 tablespoons oyster sauce
» 1 tablespoon minced green onion
» 1 tablespoon slivered ginger
» 2 to 3 tablespoons oil
Parboil choy sum; drain in colander but do not rinse.
Microwave tofu in dish it will be served in, 1 to 2 minutes. Drain.
Surround tofu with choy sum. Drizzle oyster sauce, top with onions and ginger.
In saucepan, heat oil until very hot. Pour over tofu and vegetables. Serves 3 to 4.
Nutritional information unavailable.
