ASSOCIATION OF CHINESE COOKING TEACHERS

On Feb 6, 2010, 235 ACCT members and guests enjoyed a thirteen course meal presented by Chef/Owner Frank Chang and his excellent staff at China Stix Restaurant in Santa Clara. The service was outstanding, the food was paced perfectly, and each dish was served hot at the tables.

The banquet menu included:

• Chef Choice Cold Platter
• Two Color Shangdong Dumpling
• Dongbei Style Rack of Lamb
• Yin Yang Style Chicken
• Shanghai Style Braised Pork Shank
• Prawns Cooked Two Ways
• Tofu Purse
• Double boiled, Chinese Herb Clear Chicken Soup
• Monk’s Delight (Jai)
• Salted Fish and Chicken Fried Rice
• Soochou Squirrel Whole Fish
• Pineapple Baked Eight Treasures Sweet Rice
• Coconut Pudding

During the course of the evening, Chef Frank performed a cooking demo on how to prepared a SooChou squirrel fish.  After deboning, cutting, frying and finally the preparing the sweet and sour sauce, he demonstrated three different presentations of the fish:  where the fish was made to look like the tail of a squirrel, a bunch of grapes and an ear of corn.  With a little practice this is something we can make at home!  Antoine Duong, Ambassador of Martell Cognac hosted a Cognac tasting of VSOP, Cordon Bleu and XO, giving ACCT members and guests tasting tips along with a history of Cognac.  Finally Diana Fong Chan gave a talk on Easy 'n  Healthy Chinese, Fusion & Western Cooking, which was followed by a book signing.

Thanks go to Chef Frank Chang, Antoine Duong, Diana Fong Chang, and the ACCT Programming Committee Lambert Yim, Malcolm Dunn and Frank Jang, for hosting such a wonderful event! Happy Lunar New Year!

On January 9, 2010,  ACCT hosted an authentic Cantonese “Congee and Noodles” Breakfast at Aroma Restaurant in Alameda.  Fifty attendees sampled the Classic Village Buffet featuring ten dishes from Chef Raymond Tang’s and Dorothy Lum’s childhood.  It exciting and unusual to have so many authentic village dishes all in one place!

The selection included two styles of ‘jook”: 1) lean pork & 1,000-yr old egg jook and 2) lettuce fish ball jook.  Freshly made Chinese fried bread sticks accompanied the jook. Buffet dishes included warm Singapore style tofu, Chinese broccoli with oyster sauce, two noodle dishes: Ginger/scallion one ton low-min and preserved vegetables shredded beef Lai-min, gizzard and egg broth, braised layered pork, cold tofu with 2-egg Delights, preserved vegetables with fermented bean curd and a delicious dessert of Ginko nuts with dried tofu soup and fruits.

Attendees were also treated to two food demonstrations: Doris Sick of Malaysian Professional Business Association demonstrated “Green Sweet Chicken Curry” (Gaeng Keow Wan Gai) and Chef Raymond Tang demonstrated “Cold Tofu With Double Egg Delight.”  Click HERE for these two delicious recipes!

Thank you Chef Raymond Tang and Doris Sick helping make this a memorable event!

The Association of Chinese Cooking Teachers was one of this year’s 2009 Award Recipients from the Annual Asian Heritage Street Celebration. Twenty-three organizations and twenty-two San Francisco public schools were honored at the event at the Cova Hotel, San Francisco on November 18, 2009. The ASIAN WEEK FOUNDATION presented the Award of Honor to ACCT President Doris Lum, who proudly accepted the awards and acknowledgments on behalf of ACCT.

ACCT was given several awards for outstanding contributions to the Asian American community:

• AsianWeek Foundation Certificate
• A $250 grant from Philanthropic Ventures Foundation presented by Angela Pang and Ted Fang
• A Certificate of Honor from the Board of Supervisors, City and County of San Francisco - "In appreciative public recognition of distinction and merit for outstanding service to a significant portion of the people of the City and County of San Francisco ... and [i]n recognition and gratitude for your outstanding service and commitment to the Asian American community, and for your support of the Asian Heritage Street Celebrations, the Board of Supervisors of the City and County of San Francisco." - Supervisor Carmen Chu, Member San Francisco Board of Supervisor.
• State Board of Equalization Resolution - “In honor and recognition of your outstanding leadership, dedication, service and support of the Asian Pacific American community; and in deep appreciation of your commitment to advancing the understanding of the rich history and culture of the diverse Asian Pacific American Community. Congratulations on being honored by the AsianWeek Foundation on this occasion of its Asian Heritage Street Celebration Awards Reception, and very best wishes for continued success.” - Betty T. Yee, Chairman First District.
• California Legislature Assembly Certificate of Recognition - "Honoring exemplary leadership and outstanding community service and commitment to the Asian American community, and your support of the Asian Heritage Street Celebration, thereby benefiting all the people of the City and County of San Francisco and the State of California." - Assemblywoman Fiona Ma, Majority Whip.

Food served at the event included rice lettuce rolls, Thai chili fried chicken wings, garlic noodles, tiger prawns, beer and wine.

On December 6, 2009, ACCT held its annual Christmas party at the festively decorated Merlion Restaurant in Cupertino. Ninety-three ACCT members, family and friends enjoyed an evening of great food, holiday cheer and singing carols. The Merlion bar served “Welcome Drinks,” including their famous Singapore Sling, Lychee Mojito and Cosmopolitans, as well as appetizers of delicious Pappadum Chips with Sweet & Sour and Curry Sauces.

Our guest speaker for the night was the multi-talented author, illustrator and cartoonist Oliver Chin. Oliver, a Harvard graduate, was a cartoonist for the Harvard Crimson. He has authored numerous books including: ”The Tao Of Yao,” “9 To One: A Window To The World,”  the “Tales From The Chinese Zodiac” series, “Julie Black Belt: The Kung fu Chronicles”, “Octonuts” and many more.

During the course of the night, ACCT presented four “hands-on” food demonstrations:

1. Raw Fish Salad: By speaking the words "Lo Hei" while tossing the salad, you ensure "business success, abundance and growth" in the new year
   
2. Roti Prata: Fluffy flat bread made with a rolling pin, folded and quickly deep fried to give it the "puffy" shape.
3. Char Kway Teo Noodles: Tossed and served hot.
4. Banana Fritter Dessert: Battered, fried, and served with exotic Pineapple Coconut Ice Cream

The buffet was presented on Merlion Restaurant's semi-circular serving countertop, with the freshly prepared dishes promptly served buffet-style to lines of delighted diners. The menu included Singapore Pork Satay, Ayam Curry Chicken, Beef Rendang, Sambai Sauce Vegetables, Char Kway Teo, most fragrant Coconut Rice, and Banana Fritters with Pineapple-Coconut Ice Cream.

Each attendee received a Holiday Cheer Beanie Baby as a party favor and ACCT President Doris Lum presided over the distribution of thirty-five door prizes via an excited night-long raffle. She also announced the 2010 Election Results and introduced this year's ACCT officers and board members.

Thank you to Hank Quock, Don Chan, Jo Kadis and So-Chang for behind-the-scene assistance, and to Edwina Jang for helping lead the singing of Christmas carols at the end of the night! Thank you also to Merlion owner William Chang, Janet Lau, Sue Manager, Isabelle Lee and most importantly, Chef Sam Yu and his four cooks!

On Friday, October 23, 2009, the San Francisco’s Chinese Newcomer Service (CNSC) held its annual Holiday Food Giveaway in San Francisco Chinatown’s “Willie Wong” Playground on Sacramento Street near Stockton near the entrance to Hang An Dim Sum.  CNSC was also present in other locations, including the Hans Schiller Plaza is Visitation Valley, Temple United Methodist in the Sunset District, and Bethel Grace Lutheran in Portola Valley. CNSC primarily aids the elderly, the disadvantaged and those with low income, and provides multilingual services that help Chinese immigrants adapt to life in the United States.

Thank you to ACCT volunteers Frank Jang, Doris Lum, Deborah Pan, Flo Oy Wong, Matt McKinley and Gene Lee of the San Francisco Fire Department Neighborhood Emergency Response Team (NERT). CNSC gave away more than 5,500 bags of food goods this year!

On October 16, 2009, under perfect weather conditions, Bob Engels of GOURMET MUSHROOM, Inc. in Sebastopol, CA charmed thirty-three ACCT members and friends, with an exclusive tour of his mushroom cultivation plant. While many cooks and chefs remember the days when mushrooms were available only in limited quantity and variety, today Bob's facility produces over 17,000 lbs per week of seven varieties of certified organic specialty mushrooms including Trumpet Royale, Brown Clamshell, Alba Clamshell, Forest Nameko, Velvet Pioppino, Nebrodini Bianco, Maitake Frondosa, as well as limited amounts of Shitake, Chefs’ Mix, wild seasonal fresh and premium dried varieties packaged in 3-lb and 6-lb bags.

Chef Raymond Tang of Aroma Restaurant catered a Fresh Mushroom Lunch using all seven types of mushrooms in a two-mushroom salad, gourmet three-mushroom soup, mushroom risotto, Tempura with seven types of mushrooms and pork tenderloin with mixed mushroom sauce.

Post lunch, ACCT members attended a premium wine tasting at Merry Edwards Winery, just across the road from the mushroom cultivation center. Merry Edwards Winery is known for its four exclusive Russian River Valley Pinot Noirs.

Find gourmet mushroom recipes (courtesy of Gourmet Mushroom Inc) and more on our Recipes page!

On Sunday, September 13, 2009, four enterprising ACCT members woke at 5am to arrive by 730am at the KQED FM Radio Studios on Mariposa Street in San Francisco. Alex Locke, Margaret Mar, Karen Mezzetta and Doris Lum were greeted by three KQED staffers, given a ten minute orientation, a full breakfast and, later, a lunch. Breakfast consisted of a variety of breads, bagels, juices, coffee, tea, fruits, and yogurt. Lunch included sandwiches and salads. All food were donated by Noah’s Bagel, Starbuck’s, Martinelli’s, Luna Café, Emery Cookies.

During each KQED FM Radio station break, the volunteers took phone pledges. The money is used to defray operating costs and purchase worthy public radio programming. In exchange for their pledge, callers received Thank You Gifts ranging from KQED stickers to cookbooks, radios, donation of meals to San Francisco Food Bank, and certificates for matching high end donors. ACCT volunteers helped raise $42,326 for KQED out of 284 pledges during their five hour shift. ACCT plans to do a KQED TV Pledge in the future, to support KQED's public TV programming, which includes cooking shows hosted by Martin Yan, Jacques Pepin, and Julia Child.

Thirty-eight ACCT members along with family and friends, as well as members of DVCCA (Diablo Valley Chinese Cultural Association) and North Oakland Artiste attended the September 11, 2009 showing of Brigadoon, a live outdoor musical production about two American hunters who stumble upon an enchanted village in the highlands of Scotland that appears only one day every hundred years.

ACCT served a buffet dinner, including appetizers,  fried chicken, three salads, fruit skewers, and a pleathora of desserts! Thank you to Gloria Gee and Doris Lum for arranging this event!  Also, we are grateful to the City of Oakland Park and Recreation Department for continuing this tradition since 1941 at Joaquin Miller Park, Woodminster Cathedral of the Wood Amphitheater and to the Actor Equity Association guild for the wonderful performance.

On August 15, 2009, sixty-three attendees descended on Mr. Fong Wu Tai Seafood Restaurant, sampling fifteen types of dim sum items and other specialty dishes, including exotic Lobster dumplings with crab legs, unique fried milk, clear glass noodles, and seafood beef delight.

THANK YOU LAMBERT YIM for arranging and hosting this event! Chefs Ngai and Wong gave four wonderful cooking demos that included the exotic Lobster Dumpling with crab legs, unique Fried Milk, Clear Glass Noodles, and Seafood Beef Delight.

Our special guest was Anthony Ng from Chinese Newcomers Service Center (CNSC). ACCT presented Mr. Ng with $500 to be applied towards CNSC's Underprivileged Seniors Food Giveaway Program, which is scheduled for distribution on October 23.

On July 26th, 2009, one hundred ACCT members and guests attended ACCT's wildly successful summer “Cowboy Round-Up” Picnic in Alameda. The day started with three hands-on dim sum demonstrations and samplings: 1) Egg rolls and shrimp dumpling from Mindy Tran’s NEW KING EGG ROLL; 2) green and red potstickers from Brian Ho’s EDS WRAP & ROLL FOODS, LLC; and 3) Yam Tong-Yuin Dessert Dumplings from Raymond Tang’s AROMA RESTAURANT.

Along with Aroma Restaurant's generous BBQ food and beverages, attendees provided their own specialty entrees and desserts to share potluck-syle. People were encouraged to dress in cowboy wear. Semara St Denny of MPBA won the “Best-Dressed Cowboy Wear Horse-Trophy." In addition, more than twenty enthusiastic ACCT members and guests learned how to line dance with Linda Lee and her seven California Line Dancing Association of America dancers. Thank you Linda Lee and CLDAA for your exciting line dancing performance! To spice up the afternoon, free sample drinks of LeBlon “Natural Cane Cachca Brasil Rum” caipirinha drinks were served.

Finally, famous “Rice-Sack-Artist” Flo Oy Wong presented an insightful glimpse of her artistry and history of being Chinese American in America. The net proceeds of the sale of Flo Oy Wong's book, "Seventy Years of Living, Thirty Years of Art," will be donated to the Chinese Newcomer Service Center in San Francisco. Many thanks to Raymond Tang of Aroma Restaurant for his generosity and help in making our Picnic a smashing success!!

On April 17, 2009, fifteen curious ACCT members enjoyed a rare tour of the Wo Chong Tofu and Bean Sprout on 16th Street in San Francisco's Chinatown. Winding among the factory's stainless steel vats and tables, the ACCT tour group learned the history of Wo Chong and observed the step-by-step process of making fresh tofu. Wo Chong was founded in 1928 in San Francisco, and is known today for its fresh soy and tofu products. Wo Chong initially produced fermented fuyu tofu cheese. Present production is limited to fresh tofu, fried tofu, as well as fresh soy bean sprouts and bean sprouts.

Lunch after the tour was at the Mariposa Cafeteria on Tennessee Street. Thank you ACCT Vice President Frank Jang, who lived above the old Wo Chong factory on Jackson Street, for arranging the tour. A big thank you also goes to John Louie, the owner of Wo Chong, for allowing us a peek into how to make this Chinese staple food is made!

On April 3rd, 2009, forty-three ACCT members and guests adventured into the Little Sheep Mongolian Hot Pot in San Mateo to indulge in a Mongolian Hot Pot feast. The Inner Mongolia Little Sheep Corporation (Little Sheep) is a hot pot chain in China, which compares itself to U.S. chains McDonald’s and Kentucky Fried Chicken. Established in 1991 in Baotou, Inner Mongolia, Little Sheep has grown to over 700 restaurants worldwide. Many attendees had never indulged in hot pot eating, and were excited to experience the healthy and delicious cuisine.

Each hot pot serves four. A hot pot includes a large pot of hot House Broth and Spicy Broth, which is served with plates of fresh meats including New Zealand lamb, beef, chicken, and pork, as well as vegetables, 2 varieties of tofu, fish balls and fresh fish fillet. Little Sheep's broth incorporates their secret soup seasoning.

Diners enjoyed dipping the ingredients into the boiling broth, while enjoying the social experience of cooking their own meals at the table. Thank you Pierre Wong of Little Sheep for the generous portions and excellent service!

Welcome to the Year of the Ox 4707! On February 28, 2009, a stunning 120 ACCT members and guests descended on the Four Seas Restaurant on Grant Avenue in San Francisco. Diners, including SF Commissioners Mae C. Woo and Jin Lee, enjoyed a classic Chinese New Year dinner featuring nine generous traditional Cantonese courses.

The first dish, Lotus Seed Stuffed Duck (lin gee ap /go gee chin ap), is a classic Cantonese dish which is not often prepared due to the long cooking process. What a special treat! Diners were also impressed with the Minced Oyster with Lettuce Wrap (how see sang choy bow), which included an generous amount of dried minced oyster. In addition, the Chicken Herb Soup (jok choy bu guy tong) provided a clear broth for cleansing the palate, while the nine-ingredient Vegetarian Buddha's Delight(low hon jai) featured traditional Chinese New Years vegetables for cleansing the body.

The Stewed Pig’s Feet, Seafood in Bird’s Nest, Cantonese Chicken, Whole Fish with Head and Tail, and Long Life Noodles rounded out our fabulous dinner at Four Seas. During the meal, ACCT presented an educational cooking demonstration on how to make Sesame Seed Puffs (gin dui), and attendees were allowed to participate in creating these tasty treats. Lucky Sesame Seed Puffs (di fat gin dui) were served for dessert. The recipe for Sesame Seed Puffs is featured HERE on this website.

The evening concluded with entertainment by Emily Soo and Hank Quock, and a give-away of 25 exciting door prizes. Each attendee received party favors, including beanie babies, traditional chinese bowls, Chinese New Year candy, and red envelopes (lee-see) with money.

Thanks go to MC’s Margaret Mar and Doris Lum, as well as Tane Chan of the Wok Shop for her generous gift donations. Thank you to Four Seas Restaurant and manager Sara Lim for her attention to detail!

On January, 24, 2009, eighty hungry ACCT members and guests crowded into Aroma Restaurant in Alameda for ACCT's Annual All-You-Can-Eat Crab Feed.

Guest speaker Herby Lam, of the American Chinese Numismatic Society, US Mint & US Postal Service unveiled the US Postal Service's 2009 Year of the Ox Stamp. Herby is the artistic designer of "Chinese New Year Zodiac Series I and II" and any bilingual stamps issued. Thank you Herby Lam for an interesting talk!

Next, long-time ACCT member Bud Larsh had the pleasure of swearing in the new 2009 ACCT Cabinet Members: Co-Presidents Maragaret Mar and Doris Lum, Vice President/Historian Frank Jang, Secretary Jo Kadis, Treasurer Karen Mezzetta, Membership Chair Don Lee, Program Chairs Hank Quock and Cal Chun, Newsletter Raymond Tang and Doris Lum. Congratulations Board - we are looking foward to a brand new year of diverse, exciting and tasty events in 2009!

An extensive crab buffet, prepared by ACCT member Raymond Tang of Aroma Restaurant, followed the swearing-in. The crab was prepared in 3-styles: Hot Butter Garlic, Thai Curry and Garlic Scallion. In addition, diners feasted on boneless beef short ribs with tri-pepper sauce, shrimp, spinach & butternut squash penne pasta, salads, garlic bread, and a divine sole almondine with orange brulee. Assorted desserts rounded out the belly-busting buffet. Thank you chef and owner Raymond Tang for a fabulous evening!

The evening's MC duties were split between the co-presidents Doris Lum and Margaret Mar and the night concluded with an exciting door prize give-away! Thank you ACCT members for making this a great event!

ACCT knows how to throw a good party! On December 7, 2008, 113 ACCT members and guests attended the ACCT holiday party at Chef Chu's in Los Altos. All were treated to a book presentation by Chinese Historial Cultural Project members/ACCT members Lillian Gong-Guy and Gerrye Wong about San Jose's Chinatown Heinleinville.

The book presentation was followed by a lavish food carving and hands-on demo by Chef Larry Chu and his chefs. The luncheon menu was a spectacular 6-course display of Chef Chu's culinary ingenuity and experience, including Grilled Boneless Quail with Watercress Lime Fish Sauce Dressing, Basil Fish with Roasted Whole Garlic, and Fat Choy Purse with Fresh Pea Sprouts to name a few. A surprise dessert of Pineapple Lychee Ravioli with Ice Cream rounded out the lunch.

In attendance was our newest member, Honorable Commissioner Mae C. Woo. Welcome! ACCT also welcomed Julia Ling of Chinese Hospital; Annie Soo of CHSA; Margaret Ann Marr, president of DVCCA; Winnie Lee of Winnie Lee Tours; and restaurateurs Frank Chang of ChinaStix and Raymond Tang of Aroma.

To get everyone in the holiday spirit, door prizes were given to the lucky ticket holders, and Christmas sing-a-long brought out everyone's holiday cheer. In addition, the new 2009 ACCT Board of Officers were announced. They will be sworn in at the Annual Crab Feed in January, so don't miss it!

On November 14, 2008 ACCT members contributed time and money to help the less fortunate at the Chinese Newcomers Service Center's Thanksgiving Food Give-Away.

Thank you to ACCT members Frank Jang, Don Lee, Gene Lee, Mike Lee, Karen Leung, Doris Lum, Sid Rosenberg, and Sue Rosenberg for helping bag and gave away over 60,000 food items to 4,500 low-income families, seniors and people with disabilities. ACCT members were able to help out not only in San Francisco Chinatown, but also in Visitacion Valley, and the Richmond and Sunset Districts.

More than 130 volunteers donated their time to help and 20 community-based organizations donated money, including ACCT. CNSC founded in 1969 provides multilingual service to help newly-arrived Chinese immigrants adapt to life in America.

On October 26, 2008, CHINA STIX RESTAURANT was jam-packed with 164 attendees having the a wonderful time. For openers, our longtime ACCT member and world-famous cookbook author Shirley Fong Torres presented her latest book, "The Woman Who Ate Chinatown: A San Francisco Odyssey." She autographed copies and generously donated $100 to the club. Thank you for your contributions Shirley!

Next, world traveler/owner/chef Frank Chang treated ACCT like royalty. Frank and his chef demonstrated how to make two-toned dumplings and 1,000-layer pancakes. Attendees then had an opportunity to make their own dumplings and pancakes! We were each treated to appetizer samples of both. Yum!

China Stix presented 9 elegantly presented courses. Everyone marveled at the tasty Double Mushroom and Quail Soup, Stuffed Crispy Deboned Duck, tender Stewed Short Ribs, the Boneless Sweet and Sour Cod and the dessert of a Pineapple Bowl filled with sticky rice and fruit. The food and wine were well paired. Thank you China Stix and Frank Chang for a marvelous perfect evening!

Toward the end of the evening, ACCT members and event attendees were treated to a surprise performance from our longtime member Hank Quock. His skit of half-man/half-woman literally "brought down the house" at China Stix with his performance of "Endless Love". While "Endless Love" sung by Diana Ross and Lionel Ritchie begins to play, the lights dim. Hank enters the spotlight to perform his "half-man, half-woman" show. The excitement of the show brought out the loud laughs, the cat-calls, and uprorious applause. When the lights came up, many had laughed so hard there were tears flowing and jaws dropping. Thank you Hank for the treat performance!!

On Saturday, August 16, 2008 at Aroma Restaurant in Alameda, CA, twenty-nine attendees learned to make homemade Chinese mooncakes and sampled a delicious freshly-prepared raw fish salad. Instructor Doris Lum presented a detailed history of Mid-Autumn Moon Festival traditions and Dorothy Lum recounted Lum family gatherings which included honoring one’s ancestors and participating in mah-jong tournaments. Chef Raymond Tang, of Aroma Restaurant, assisted Doris in demonstrating how to make the mooncake dough from scratch (3 cups of flour makes 24 mooncakes). Each participant received an educational booklet describing various techniques and recipes, and all participants had the opportunity to make their very own mooncakes using the beautiful mooncake molds provided by ACCT member Tane Chan of The Wok Shop on Grant Avenue, San Francisco! The mooncakes varied in size and fillings - some included salted egg yolks, red bean paste and black bean paste. The participants created about 120 mooncakes, which were baked in Aroma Restaurant’s ovens for sampling.

The second demonstration of the day was the unique Raw Fish Salad demonstration. The salad recipe, a traditional Lum family mid-Autumn dish which has been handed-down from generation to generation, was assembled by Doris and sampled by all attendees. The secret to this dish is the secret ingredient - DRY Coleman Mustard - which is added to the sauce.

Many thanks to Chef Raymond Tang for presenting an exquisite 5-course luncheon buffet. A big thank you also goes to Tane Chan of The Wok Shop, for allowing ACCT to use the mooncake molds and allowing the attendees to purchase the various traditional mooncake molds.