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Current MOCA<\/p><\/div>\n
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Proposed Maya Lin new version at same site<\/p><\/div>\n
In the entrance two young men in costume were learning the Chinese dragon dance, coached by an older guy who was clearly an expert. Moving past, I went through the exhibit, In a Single Step<\/em>, which deals with the many layers of the Chinese American experience in the U.S.<\/p>\n I knew that the Chinese were, (and still are), treated badly as expressed by this old poster. I did not know that a ball of opium was as big as a basketball.\u00a0 One section of the exhibit presents examples of \u201cyellowface\u201d in mainstream culture The area devoted to Chinese food is both poignant and funny, exemplified by a magazine ad that manages to put down \u00a0China\u2019s superb cuisine and dredge up the social mores of the sixties. I remembered a radio jingle \u201cLa Choy makes Chinese food \u2026 swing American\u201d and cringed. https:\/\/www.youtube.com\/watch?v=jbgiV1jYIrY<\/a><\/p>\n <\/p>\n Another food-related exhibit Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in\u00a0 America<\/em> opened under MOCA’s umbrella at 33-33 39th Avenue, Flushing, NY, explores how Chinese food is interpreted through personal stories of 33 Chinese and Asian American chefs. (Sounds worth seeing.)<\/p>\n If visiting MOCA interests you it’s currently open only Saturdays\u00a0 with other days\u00a0 by appointment.<\/p>\n No way on this earth will either you or I produce a genuine Chinese meal. However, I\u2019ve made sesame noodles many times (and would make them more often if I had the will power to keep peanut butter around.)<\/p>\n Sesame Noodles<\/strong><\/p>\n Serves 4-6 ( seams skimpy for six \u2014maybe double recipe for that number)<\/p>\n 8 ounces Chinese egg noodles (or your preferred kind of noodle)<\/p>\n 2 large carrots, grated<\/p>\n 1 cucumber, grated<\/p>\n Half of a small red cabbage, finely chopped<\/p>\n 1\/2 cup thinly-sliced scallions<\/p>\n Toppings: chopped peanuts, toasted sesame seeds,\u00a0 lime wedges<\/p>\n \u00a0<\/strong><\/p>\n Sesame Peanut Sauce: <\/strong><\/p>\n 1\/4 cup peanut butter<\/p>\n 1\/4 cup fresh lime juice<\/p>\n 2\u20133 tablespoons low-sodium soy sauce<\/p>\n 2 tablespoons rice vinegar<\/p>\n 1 tablespoon honey or maple syrup (optional)<\/p>\n 1 tablespoon toasted sesame oil<\/p>\n 1\/2 teaspoon each: garlic powder, ground ginger, black pepper, crushed red pepper flakes<\/p>\n How To:<\/p>\n Whisk all ingredients together in a bowl until combined.\u00a0 Taste and add extra soy sauce, if needed.\u00a0 If sauce seems too thick (it should be thin enough to drizzle), whisk in a tablespoon or two of water.<\/p>\n Cook the noodles al dente according to package instructions.\u00a0 Drain, then rinse with cold water in a colander until noodles are chilled.<\/p>\n Add noodles, carrots, cucumber, cabbage, scallions and sesame peanut sauce to the \u00a0bowl.\u00a0 Toss until evenly combined.<\/p>\n Serve with passed garnishes.<\/p>\n Who needs take out?<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" After a lovely dim sum lunch with my cousin at Jin Fong, (the new iteration which I wish were as large as the old version wrecked by Covid), I went to the Museum of Chinese in America (MOCA) at 215 … Continue reading ![\"\"](\"https:\/\/marigoldonline.net\/wp-content\/uploads\/2023\/04\/poster-225x300.jpg\")
while showing how Chinese Americans have survived in economically marginalized environments.<\/p>\n![\"\"](\"https:\/\/marigoldonline.net\/wp-content\/uploads\/2023\/04\/La-Choya-.-JPG-225x300.jpg\")
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