http://www.capitaltimes.co.nz/article/3067/Artistsfamilythoughthedbeabusdriver.html Artist's family thought he'd be a bus driver
26/05/2010 10:40:00 a.m.
WHEN Mu Yuming was 15 years-old he rode up the Himalayan mountainside near his home with the intention of killing himself.
Now he travels the world and creates art in public places wearing a silver space suit.
In Wellington he has been painting the portraits and videoing the decedents of early Chinese settlers. He has been the resident artist at Wellington’s Bolton Street Cottage for two months and has spent five months travelling the length of the country exploring Chinese identity.
But life wasn’t always this exciting.
Mu is of the ethnic minority Naxi and comes from Lijiang, a village in south-west China where his identity card marks him the one hundredth resident and his parents expected him to be a bus driver.
Contemplating the conservative life his family wanted for him led him to the mountains that day.
“It’s not because my family didn’t understand, they just thought you couldn’t have more than this, so I made the decision that I’d die, and my life was of no interest,” says Mu.
Cycling up a mountain to his final destination the young Mu was engulfed by the beauty of life around him.
“I heard everything in the world – music, water, birds; it was so wonderful for a minute. I asked myself, is there anything I want to do before I die? And yes, I’d like to make paintings.”
However, his family was worried about who would support them financially.
They were placated by Mu’s older sister who vowed to support her brother in times of need.
Now a youthful looking 39 year-old, Mu has made it and incorporates his philosophies into his painting.
“The artist should not be focused on the self for a long time. Once you find yourself then you need to give the experience to other people. It’s like a martial art, you have the sword in your hand but you don’t feel it, it’s like a dance when I paint,” he says.
Friday, February 18, 2011
Poll tax survivors
Being Chinese in NZ has always been a challenge, writes Merilee Andrews
Barry Wah Lee still has the unpaid grocery tabs clocked up in his grandfather's time. Many Chinese immigrants arrived in town with little more than the shirts on their backs, and in these tough times, the story goes that the elder Wah Lee, owner of the now iconic Chinese emporium on Hobson St, would cover not just people's food bills, but even the tax the government of the day charged to new Chinese migrants ? the sum of ?10. Prime Minister Helen Clark formally apologised at Chinese New Year in 2002 to descendants of Cantonese settlers who were singled out for the poll tax to enter the country and other punitive laws. Following the apology, a $5 million trust fund was established to promote the history, culture and language of the Chinese in New Zealand. ''Everything was against them,'' says Barry Wah Lee. My grandfather used to pay for most of the Chinese, and set them up to live.'' Selling everything from fireworks to silk to cooking utensils, the shop has a proud history of 102 years, and is a focal point not just for the Chinese but all Aucklanders. ''We're Aucklanders rather than just Chinese sort of thing,'' he says. ''There's a new generation that might not know us.'' -Barry Wah Lee has recently made oral recordings of his family's history, as part of a study called 21 Voices.
The research on early settler life is sponsored by the Chinese Poll Tax Heritage Trust, and the search is still on to find others whose ancestors had to pay the entry tax to live here. For Aucklanders whowant to preserve their own family, work or community history, training workshops will run on August 26 and 27, September 23 and November 4. Contact Lorna Wong, 444 4310. 22nd August 2006
Barry Wah Lee still has the unpaid grocery tabs clocked up in his grandfather's time. Many Chinese immigrants arrived in town with little more than the shirts on their backs, and in these tough times, the story goes that the elder Wah Lee, owner of the now iconic Chinese emporium on Hobson St, would cover not just people's food bills, but even the tax the government of the day charged to new Chinese migrants ? the sum of ?10. Prime Minister Helen Clark formally apologised at Chinese New Year in 2002 to descendants of Cantonese settlers who were singled out for the poll tax to enter the country and other punitive laws. Following the apology, a $5 million trust fund was established to promote the history, culture and language of the Chinese in New Zealand. ''Everything was against them,'' says Barry Wah Lee. My grandfather used to pay for most of the Chinese, and set them up to live.'' Selling everything from fireworks to silk to cooking utensils, the shop has a proud history of 102 years, and is a focal point not just for the Chinese but all Aucklanders. ''We're Aucklanders rather than just Chinese sort of thing,'' he says. ''There's a new generation that might not know us.'' -Barry Wah Lee has recently made oral recordings of his family's history, as part of a study called 21 Voices.
The research on early settler life is sponsored by the Chinese Poll Tax Heritage Trust, and the search is still on to find others whose ancestors had to pay the entry tax to live here. For Aucklanders whowant to preserve their own family, work or community history, training workshops will run on August 26 and 27, September 23 and November 4. Contact Lorna Wong, 444 4310. 22nd August 2006
Friday, February 04, 2011
Chinese choosing NZ for retirement
New Zealand is becoming a popular destination for retiring Chinese, with more than 1200 over-50s relocating here in the past year and numbers rising fast.
Despite an effort to attract the rich, skilled workers and students from China, the only rise in numbers for Chinese migrants are those who came through the family categories.
The increase has led to fears that elderly Chinese, many of whom cannot speak English and do not work, could end up straining services here.
For the third consecutive year, China has topped Immigration NZ's parent and sibling/adult child stream, with 1632, and a further 1264 others qualifying through the parent policy.
"China was the largest source country of residence approvals through the parent policy in 2009-10 ... The proportion of parent-policy approvals from China increased from 25 per cent in 2007-08 to 37 per cent in 2009-10," the Department of Labour said in its latest annual migration trends and outlook report.
"China accounted for more than one-third of residence approvals in the parent and sibling/adult stream ... up 16 per cent from the previous year."
A total of 1289 mainland Chinese who gained residency last year were aged 50 and over.
Over the same period, the number of students from China continued to slide, from a peak of 41,510 in 2003 to 14,998.
Work visa approvals also dropped from 15,294 in 2008 to 10,866 last year.
Licensed immigration adviser Jimmy Lee says that having too many elderly Chinese migrants here "could end up a liability" for the country.
"Most of them cannot speak English, are unable to get a job and are dependent on their children to support them," said Mr Lee, who heads the immigration division at Alex Lee Lawyers.
"They will not be able to contribute much economically, but could add a strain to our health and support services."
Asian studies professor Manying Ip, of Auckland University, has warned that if the trend continues, it would bring new health, housing and socio-economic challenges.
Immigration researcher Professor Paul Spoonley says the Chinese trend was not unexpected.
"New Zealand has had a period of skill recruitment, and now we've got a period of family relocation," he said.
"Once a migrant spends a few years here and becomes established, then they start looking at bringing their parents over. With China's one-child family policy, it's going to be more impacted by that than most other immigrant sources."
Nearly every new resident from China is able to sponsor his or her parents to live in New Zealand permanently because of China's one-child policy and Immigration NZ's "centre of gravity" rule, which allows parents to be sponsored if they have half or more of their children living here.
Professor Spoonley said many Chinese moved here so that they could have more than one child and wanted their parents here to help with raising their children.
He said the adverse economic conditions globally had dampened overall migration movements, which explained why Chinese migration numbers fell in other categories.
Kai Luey, the Auckland branch chairman of the New Zealand Chinese Association, says family reunions through migration "can be good socially" for immigrant Chinese families.
"Having their parents here provides stability within individual families, allowing them to go out to work knowing their kids are being well cared for at home," Mr Luey said.
"But many of these older Chinese migrants do not integrate well because of language and cultural adaptation, and many end up lonely or having to live within their own enclaves."
Last year, 14,570 approvals - 32 per cent of the total - were through the department's family migration categories. That was a 10 per cent increase on the previous year.
By Lincoln Tan | Email Lincoln 5:30 AM Friday Feb 4, 2011
Despite an effort to attract the rich, skilled workers and students from China, the only rise in numbers for Chinese migrants are those who came through the family categories.
The increase has led to fears that elderly Chinese, many of whom cannot speak English and do not work, could end up straining services here.
For the third consecutive year, China has topped Immigration NZ's parent and sibling/adult child stream, with 1632, and a further 1264 others qualifying through the parent policy.
"China was the largest source country of residence approvals through the parent policy in 2009-10 ... The proportion of parent-policy approvals from China increased from 25 per cent in 2007-08 to 37 per cent in 2009-10," the Department of Labour said in its latest annual migration trends and outlook report.
"China accounted for more than one-third of residence approvals in the parent and sibling/adult stream ... up 16 per cent from the previous year."
A total of 1289 mainland Chinese who gained residency last year were aged 50 and over.
Over the same period, the number of students from China continued to slide, from a peak of 41,510 in 2003 to 14,998.
Work visa approvals also dropped from 15,294 in 2008 to 10,866 last year.
Licensed immigration adviser Jimmy Lee says that having too many elderly Chinese migrants here "could end up a liability" for the country.
"Most of them cannot speak English, are unable to get a job and are dependent on their children to support them," said Mr Lee, who heads the immigration division at Alex Lee Lawyers.
"They will not be able to contribute much economically, but could add a strain to our health and support services."
Asian studies professor Manying Ip, of Auckland University, has warned that if the trend continues, it would bring new health, housing and socio-economic challenges.
Immigration researcher Professor Paul Spoonley says the Chinese trend was not unexpected.
"New Zealand has had a period of skill recruitment, and now we've got a period of family relocation," he said.
"Once a migrant spends a few years here and becomes established, then they start looking at bringing their parents over. With China's one-child family policy, it's going to be more impacted by that than most other immigrant sources."
Nearly every new resident from China is able to sponsor his or her parents to live in New Zealand permanently because of China's one-child policy and Immigration NZ's "centre of gravity" rule, which allows parents to be sponsored if they have half or more of their children living here.
Professor Spoonley said many Chinese moved here so that they could have more than one child and wanted their parents here to help with raising their children.
He said the adverse economic conditions globally had dampened overall migration movements, which explained why Chinese migration numbers fell in other categories.
Kai Luey, the Auckland branch chairman of the New Zealand Chinese Association, says family reunions through migration "can be good socially" for immigrant Chinese families.
"Having their parents here provides stability within individual families, allowing them to go out to work knowing their kids are being well cared for at home," Mr Luey said.
"But many of these older Chinese migrants do not integrate well because of language and cultural adaptation, and many end up lonely or having to live within their own enclaves."
Last year, 14,570 approvals - 32 per cent of the total - were through the department's family migration categories. That was a 10 per cent increase on the previous year.
By Lincoln Tan | Email Lincoln 5:30 AM Friday Feb 4, 2011
Thursday, February 03, 2011
Chinese celebrate their 'special day'
Chinese people living in Marlborough will celebrate their most important festival, Chinese New Year, with family, friends and food this week.
One of those is Lei Zhang, from the Anhui province in Eastern China, who last night put on a huge traditional dinner for about 40 Chinese people living in Marlborough.
Spare ribs, sweet pork and vegetables, and chicken dishes were on the menu as the group of friends and family got together to celebrate the New Year's Eve, and gave smaller children in the group money for good luck.
Chinese New Year marks the beginning of the lunar year, and is normally in the first week of February. Celebrating the festival was even more important now Mr Zhang and his family did not live in China, he said.
"If you're overseas and you have a special day, it's your country's day – you want to remember it. It's the most important day of the year because it's about family, just like Christmas here."
Mr Zhang said five years ago there were about 200 Chinese people living in Blenheim, but that was now down to about 50 because of the economic climate.
The Chinese no longer came to New Zealand for working holidays because the recession had made travelling expensive, he said.
Mr Zhang moved to Blenheim in 2003 to work as a vineyard supervisor. He now plans to open a Chinese restaurant, in Alfred St, on February 10.
Bamboo Garden Restaurant, on Maxwell Rd, Blenheim, also has a special Chinese New Year menu starting tonight and running until Saturday night.
Food includes dumplings, duck and barbecue kebabs, and bookings are essential.
This year marks the year of the rabbit, but a restaurant spokesman said no rabbit was on the menu.
At the time of the 2006 Census, 180 people of Chinese ethnicity were living in Marlborough, and 639 people in the district identified with being of Asian decent.
Chinese New Year is celebrated across Asia by many countries that have a large number of Chinese living there.
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- The Marlborough Express CLAIRE CONNELL
Last updated 12:00 03/02/2011
HAPPY NEW YEAR: Lei Zhang, of Blenheim, welcomes in the Chinese New Year. Photo: BEN CURRAN
One of those is Lei Zhang, from the Anhui province in Eastern China, who last night put on a huge traditional dinner for about 40 Chinese people living in Marlborough.
Spare ribs, sweet pork and vegetables, and chicken dishes were on the menu as the group of friends and family got together to celebrate the New Year's Eve, and gave smaller children in the group money for good luck.
Chinese New Year marks the beginning of the lunar year, and is normally in the first week of February. Celebrating the festival was even more important now Mr Zhang and his family did not live in China, he said.
"If you're overseas and you have a special day, it's your country's day – you want to remember it. It's the most important day of the year because it's about family, just like Christmas here."
Mr Zhang said five years ago there were about 200 Chinese people living in Blenheim, but that was now down to about 50 because of the economic climate.
The Chinese no longer came to New Zealand for working holidays because the recession had made travelling expensive, he said.
Mr Zhang moved to Blenheim in 2003 to work as a vineyard supervisor. He now plans to open a Chinese restaurant, in Alfred St, on February 10.
Bamboo Garden Restaurant, on Maxwell Rd, Blenheim, also has a special Chinese New Year menu starting tonight and running until Saturday night.
Food includes dumplings, duck and barbecue kebabs, and bookings are essential.
This year marks the year of the rabbit, but a restaurant spokesman said no rabbit was on the menu.
At the time of the 2006 Census, 180 people of Chinese ethnicity were living in Marlborough, and 639 people in the district identified with being of Asian decent.
Chinese New Year is celebrated across Asia by many countries that have a large number of Chinese living there.
Ad Feedback
- The Marlborough Express CLAIRE CONNELL
Last updated 12:00 03/02/2011
HAPPY NEW YEAR: Lei Zhang, of Blenheim, welcomes in the Chinese New Year. Photo: BEN CURRAN
Wednesday, February 02, 2011
Exotic food: Pig's head
Unless you are prepared to eyeball your meal, this dish is definitely not for the faint-hearted.
The Chinese believe you won't starve if you eat everything, and indeed, the Chinese eat every bit of a pig: intestines and stomach, brains and feet.
But nothing looks quite as gruesome as a pig's head.
Chinese student Millie Zhang, who came from Guangzhou in 2009, says roasted pig head is her "favourite part" of a porker.
"You get different textures and flavours, and most definitely the tastiest part of the pig," she said.
"The cheeks are my favourite, but some of my flatmates love the eyes and nose, and we just zero in on the parts we like."
Miss Zhang said some Chinese also believe that eating pig brains will make them smarter.
Pigs' heads retail for about $6 at Asian butcher shops but cost an additional $2 if the ears (usually sold separately) are left on.
In China and other parts of Asia such as Vietnam and Cambodia, pig heads are displayed at Chinese restaurants hanging from hooks.
They're not usually on the menu at eateries here, but most Chinese restaurants would serve them if an advance order was made.
Lonely Planet Guide's advice on how to eat "pig face" is: "Snap off the ear and eat it like a thick, crispy, chewy, greasy potato chip. Offer the eyeball to your elder or your lover. Be cheeky and eat the most tender bit of the cheek. Look for the brain scraps and eat your way to a higher IQ."
- Lincoln Tan
KIWIFIED VERSION
Pork cheek, podded peas, goats cheese and pappardelle.
Chef: Paul Jobin, executive chef at SkyCity. Paul has featured in several food programmes, and contributes to several publications including the Weekend Herald.
A chef at Kauri Cliffs when it first opened, he has since established his own business, Pure Tastes, in Kerikeri.
HERALD VERDICT
The pig's head lay there staring at me - well, it would have done if its eye had not been gouged out.
Its mouth was baked into a wry half-smile and whiskers protruded from its upper lip.
Childhood memories of loveable swine such as Babe and Charlotte flooded back to me and I suddenly felt guilt and disgust at the same time.
However, the delicious smell of roast pork and crackling was motivating enough for me to attack its face with my knife.
For future reference, it is not a good idea to go straight for the apple of the cheek.
As I slid my knife through the thin skin, it popped like a boil and a stream of clear liquid fat poured out.
After I had learned that lesson, I attacked it from the side.
The skin was easy enough to peel back off, but I could not get over the feeling that I was skinning Babe.
Under the skin was a thick layer of fat which needed to be scraped away to get to the tender cheek meat.
At this point, the smell of fresh crackling was overwhelming and I would be lying if I said I was not looking forward to trying it.
I cut off a bite-sized portion of dark pink meat from right beside the pig's cheek bone.
It was so tasty. It was just like eating crackling without the crisp skin, and I love crackling so I really was not complaining. I even had seconds. And thirds.
As with tastes tests on some other exotic foods, the pig's cheek was very easy to eat after being professionally prepared.
The dark pink meat was cut into circles about the size of an old 50 cent coin and the smell of cinnamon from the pasta overpowered the crackling scent.
It was very, very easy to eat - the flesh had a strong pork flavour and was very tender. However, the cinnamon was the main flavour I could taste, with the occasional pea thrown in for good measure.
I actually ate quite a bit of this dish. It was much easier to eat when you did not have to attack Babe's face with a knife.
I would definitely recommend both versions to anyone.
It was very tasty tender meat, but skinning a cooked swine's face should perhaps be left to those with a strong stomach.
- Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Friday Jan 14, 2011
The Chinese believe you won't starve if you eat everything, and indeed, the Chinese eat every bit of a pig: intestines and stomach, brains and feet.
But nothing looks quite as gruesome as a pig's head.
Chinese student Millie Zhang, who came from Guangzhou in 2009, says roasted pig head is her "favourite part" of a porker.
"You get different textures and flavours, and most definitely the tastiest part of the pig," she said.
"The cheeks are my favourite, but some of my flatmates love the eyes and nose, and we just zero in on the parts we like."
Miss Zhang said some Chinese also believe that eating pig brains will make them smarter.
Pigs' heads retail for about $6 at Asian butcher shops but cost an additional $2 if the ears (usually sold separately) are left on.
In China and other parts of Asia such as Vietnam and Cambodia, pig heads are displayed at Chinese restaurants hanging from hooks.
They're not usually on the menu at eateries here, but most Chinese restaurants would serve them if an advance order was made.
Lonely Planet Guide's advice on how to eat "pig face" is: "Snap off the ear and eat it like a thick, crispy, chewy, greasy potato chip. Offer the eyeball to your elder or your lover. Be cheeky and eat the most tender bit of the cheek. Look for the brain scraps and eat your way to a higher IQ."
- Lincoln Tan
KIWIFIED VERSION
Pork cheek, podded peas, goats cheese and pappardelle.
Chef: Paul Jobin, executive chef at SkyCity. Paul has featured in several food programmes, and contributes to several publications including the Weekend Herald.
A chef at Kauri Cliffs when it first opened, he has since established his own business, Pure Tastes, in Kerikeri.
HERALD VERDICT
The pig's head lay there staring at me - well, it would have done if its eye had not been gouged out.
Its mouth was baked into a wry half-smile and whiskers protruded from its upper lip.
Childhood memories of loveable swine such as Babe and Charlotte flooded back to me and I suddenly felt guilt and disgust at the same time.
However, the delicious smell of roast pork and crackling was motivating enough for me to attack its face with my knife.
For future reference, it is not a good idea to go straight for the apple of the cheek.
As I slid my knife through the thin skin, it popped like a boil and a stream of clear liquid fat poured out.
After I had learned that lesson, I attacked it from the side.
The skin was easy enough to peel back off, but I could not get over the feeling that I was skinning Babe.
Under the skin was a thick layer of fat which needed to be scraped away to get to the tender cheek meat.
At this point, the smell of fresh crackling was overwhelming and I would be lying if I said I was not looking forward to trying it.
I cut off a bite-sized portion of dark pink meat from right beside the pig's cheek bone.
It was so tasty. It was just like eating crackling without the crisp skin, and I love crackling so I really was not complaining. I even had seconds. And thirds.
As with tastes tests on some other exotic foods, the pig's cheek was very easy to eat after being professionally prepared.
The dark pink meat was cut into circles about the size of an old 50 cent coin and the smell of cinnamon from the pasta overpowered the crackling scent.
It was very, very easy to eat - the flesh had a strong pork flavour and was very tender. However, the cinnamon was the main flavour I could taste, with the occasional pea thrown in for good measure.
I actually ate quite a bit of this dish. It was much easier to eat when you did not have to attack Babe's face with a knife.
I would definitely recommend both versions to anyone.
It was very tasty tender meat, but skinning a cooked swine's face should perhaps be left to those with a strong stomach.
- Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Friday Jan 14, 2011
Exotic food: Silkworm pupae
Fancy a feed? Grab yourself some grubs...
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
Expand
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
While you munch on chips and peanuts while watching your favourite summer sport on television, there are others in Auckland who could be snacking on beondegi - silkworm pupae.
It is a popular snack in South Korea, where street vendors sell them by the cupful.
In parts of China the "pre-formed" insect is added alive and squirming to steaming hot pots to be eaten as part of a soup.
Immigrant Korean housewife Juliana Kim said that as local Korean grocery shops started stocking the canned variety, the snack was growing in popularity with many local Koreans.
"Many Koreans, including my New Zealand-born son, just love beondegi," Mrs Kim said.
"But I think many Kiwis still find it a little bit of a Fear Factor food and my son refuses to let me add it to his lunch box because he says friends will be shocked."
Korean grocery shops, such as New Mart on Queen St, sell cans of silkworm pupae for about $2.50.
Mrs Kim said the pupae needed to be boiled, washed and then cooked - the best method was frying with seasoning to taste.
Her husband loves to eat beondegi with his soju (Korean rice wine); she said crispy fried silkworm pupae goes down well with any white wine.
- Lincoln Tan
HERALD VERDICT
The smell of the silkworm pupae slowly crept up on me.
At first I thought it was the studio but then I noticed the peeled-back lid on the can of grubs.
"Ugh! Is that smell coming from those things?" I asked, not really wanting to know the answer.
"Nah, someone just farted," the photographer said.
I wasn't laughing - the joke was on me.
The can looked innocent enough from a distance and someone not looking too closely could easily have mistaken it for an odd brand of tuna.
The centimetre by half-centimetre pupae sat in a brown liquid which, quite frankly, stank.
I held the can close to my face and the unique odour filled my nostrils.
It smelt like fresh, dirty, fishy compost.
I could fit about six of the light brown insects - legs and heads still attached - on my teaspoon. A perfect mouthful.
With my eyes squeezed tightly shut, I quickly shoved them in.
I tried to chew, but when some unknown juice squirted on my tongue it was the end of the game. The taste of dirt was overwhelming.
I spat them out and a little of the juice dripped on my shirt; a white shirt was not a wise wardrobe option and all I could smell for the rest of the night was fresh, dirty, fishy compost.
The professionally prepared grubs' odour was much more pleasant.
It is very hard to hide partially developed insects no matter how you serve them and even though the chef had created a beautiful and colourful dish, it was still pretty obvious what they were.
Being able to hide the grubs beneath the pickled vegetables helped and this time I was able to actually chew the critters.
It was not great. They just felt and tasted like gritty dirt which got stuck in the cracks of my teeth so I would be enjoying their flavour hours later.
I would not recommend these from the can or cooked - eating insects should be left to the birds.
- Amelia Wade
KIWIFIED RECIPE
Crunchy silkworm pupae salad.
SkyCity executive sous chef Tim Plowman made a salad of pickled vegetables, ginger, mango and coriander, with chilli and garlic-seasoned pupae.
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Wednesday Jan 12, 2011
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
Expand
In Auckland some Korean grocery stores sell the canned version. Photo / Greg Bowker
While you munch on chips and peanuts while watching your favourite summer sport on television, there are others in Auckland who could be snacking on beondegi - silkworm pupae.
It is a popular snack in South Korea, where street vendors sell them by the cupful.
In parts of China the "pre-formed" insect is added alive and squirming to steaming hot pots to be eaten as part of a soup.
Immigrant Korean housewife Juliana Kim said that as local Korean grocery shops started stocking the canned variety, the snack was growing in popularity with many local Koreans.
"Many Koreans, including my New Zealand-born son, just love beondegi," Mrs Kim said.
"But I think many Kiwis still find it a little bit of a Fear Factor food and my son refuses to let me add it to his lunch box because he says friends will be shocked."
Korean grocery shops, such as New Mart on Queen St, sell cans of silkworm pupae for about $2.50.
Mrs Kim said the pupae needed to be boiled, washed and then cooked - the best method was frying with seasoning to taste.
Her husband loves to eat beondegi with his soju (Korean rice wine); she said crispy fried silkworm pupae goes down well with any white wine.
- Lincoln Tan
HERALD VERDICT
The smell of the silkworm pupae slowly crept up on me.
At first I thought it was the studio but then I noticed the peeled-back lid on the can of grubs.
"Ugh! Is that smell coming from those things?" I asked, not really wanting to know the answer.
"Nah, someone just farted," the photographer said.
I wasn't laughing - the joke was on me.
The can looked innocent enough from a distance and someone not looking too closely could easily have mistaken it for an odd brand of tuna.
The centimetre by half-centimetre pupae sat in a brown liquid which, quite frankly, stank.
I held the can close to my face and the unique odour filled my nostrils.
It smelt like fresh, dirty, fishy compost.
I could fit about six of the light brown insects - legs and heads still attached - on my teaspoon. A perfect mouthful.
With my eyes squeezed tightly shut, I quickly shoved them in.
I tried to chew, but when some unknown juice squirted on my tongue it was the end of the game. The taste of dirt was overwhelming.
I spat them out and a little of the juice dripped on my shirt; a white shirt was not a wise wardrobe option and all I could smell for the rest of the night was fresh, dirty, fishy compost.
The professionally prepared grubs' odour was much more pleasant.
It is very hard to hide partially developed insects no matter how you serve them and even though the chef had created a beautiful and colourful dish, it was still pretty obvious what they were.
Being able to hide the grubs beneath the pickled vegetables helped and this time I was able to actually chew the critters.
It was not great. They just felt and tasted like gritty dirt which got stuck in the cracks of my teeth so I would be enjoying their flavour hours later.
I would not recommend these from the can or cooked - eating insects should be left to the birds.
- Amelia Wade
KIWIFIED RECIPE
Crunchy silkworm pupae salad.
SkyCity executive sous chef Tim Plowman made a salad of pickled vegetables, ginger, mango and coriander, with chilli and garlic-seasoned pupae.
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Wednesday Jan 12, 2011
Exotic food: Moon snails
In Asia and France, watch those escargot.
Moon snail and summer pea risotto by chef Richard Ross. Photo / Dean Purcell
Expand
Moon snail and summer pea risotto by chef Richard Ross. Photo / Dean Purcell
If you think the French are the only ones who love their escargot, well, you are wrong.
Asians, too, have their own version of a snail delicacy, although it's of the marine variety.
Moon snails - named because of their big round shells - are a popular side dish or appetiser for many in the Asian community, especially those from Southeast Asia or Korea.
"We love collecting them at the beach, and we usually find many of them after a storm in Thailand," said Lovey Somchai, originally from Chiang Mai.
The snails are not available fresh here, but are sold in cans at Asian, mainly Korean, grocery outlets for about $8.50.
Miss Somchai says they are usually eaten in a salad, and the dish is "great for summer".
"The snails are sliced thinly, and mixed with onions, fresh cut chilli and sliced cucumber," she says.
"All that's needed to be added on is a dash of fish sauce and lemon juice, and it tastes simply divine."
- by Lincoln Tan
KIWIFIED VERSION
Moon snail risotto.
Chef: Richard Ross, executive chef casino.
Originally from Scotland, Richard has worked in the UK, including at the Ivy in London and the Balmoral in Edinburgh, and was the chef de cuisine at SkyCity's Orbit restaurant. He now oversees all VIP Casino operations at SkyCity and the hotel's in-room dining.
HERALD VERDICT
Three large, shrivelled, dark brown, fleshy snails lay there taunting me, challenging me to both chew and swallow them.
Right from the moment they were put in front of me from a can, I doubted I would be able to do either.
I should have heeded my mother's advice not to play with food before eating it. I poked a snail with my finger and it felt like wet spongy rubber.
It also seemed like a good idea to smell it. It was not.
I cannot really describe the odour because I had not smelt anything like it before. All I know is that it was pungent and I did not want to eat the snails.
Someone told me to convince myself they were field mushrooms, and it was quite easy to deceive myself that they were.
In denial, believing that the curled-up snail on my fork was just a mushroom, I quickly popped it in my mouth. It was no mushroom.
The creature was thick, horribly chewy and tasted strongly of rotten pork.
For the record, I really tried to swallow it, as I did not want to be defeated by a garden gastropod.
But I failed.
After gagging more than three times before realising I would have to digest it if I swallowed, I gave up and spat it out.
Professionally prepared snails were nothing like the hunks of curled-up pungent snail flesh, however.
They were cut into small pieces of dark meat and presented in a delicious-smelling creamy risotto.
I love risotto and I was not going to let a few slimy creatures stop me from enjoying it.
In fact, I could hardly taste the snails and almost forgot they were there. I noticed them only when I had a slightly chewy mouthful. The taste of cream and peas hid any flavour of rotten pork.
I am not sure if I would order the professionally prepared dish, but if it was given to me again I would eat it quite happily.
But if I had to eat the shrivelled-up snails from a can again I would definitely complain.
- by Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Thursday Jan 13, 2011
Moon snail and summer pea risotto by chef Richard Ross. Photo / Dean Purcell
Expand
Moon snail and summer pea risotto by chef Richard Ross. Photo / Dean Purcell
If you think the French are the only ones who love their escargot, well, you are wrong.
Asians, too, have their own version of a snail delicacy, although it's of the marine variety.
Moon snails - named because of their big round shells - are a popular side dish or appetiser for many in the Asian community, especially those from Southeast Asia or Korea.
"We love collecting them at the beach, and we usually find many of them after a storm in Thailand," said Lovey Somchai, originally from Chiang Mai.
The snails are not available fresh here, but are sold in cans at Asian, mainly Korean, grocery outlets for about $8.50.
Miss Somchai says they are usually eaten in a salad, and the dish is "great for summer".
"The snails are sliced thinly, and mixed with onions, fresh cut chilli and sliced cucumber," she says.
"All that's needed to be added on is a dash of fish sauce and lemon juice, and it tastes simply divine."
- by Lincoln Tan
KIWIFIED VERSION
Moon snail risotto.
Chef: Richard Ross, executive chef casino.
Originally from Scotland, Richard has worked in the UK, including at the Ivy in London and the Balmoral in Edinburgh, and was the chef de cuisine at SkyCity's Orbit restaurant. He now oversees all VIP Casino operations at SkyCity and the hotel's in-room dining.
HERALD VERDICT
Three large, shrivelled, dark brown, fleshy snails lay there taunting me, challenging me to both chew and swallow them.
Right from the moment they were put in front of me from a can, I doubted I would be able to do either.
I should have heeded my mother's advice not to play with food before eating it. I poked a snail with my finger and it felt like wet spongy rubber.
It also seemed like a good idea to smell it. It was not.
I cannot really describe the odour because I had not smelt anything like it before. All I know is that it was pungent and I did not want to eat the snails.
Someone told me to convince myself they were field mushrooms, and it was quite easy to deceive myself that they were.
In denial, believing that the curled-up snail on my fork was just a mushroom, I quickly popped it in my mouth. It was no mushroom.
The creature was thick, horribly chewy and tasted strongly of rotten pork.
For the record, I really tried to swallow it, as I did not want to be defeated by a garden gastropod.
But I failed.
After gagging more than three times before realising I would have to digest it if I swallowed, I gave up and spat it out.
Professionally prepared snails were nothing like the hunks of curled-up pungent snail flesh, however.
They were cut into small pieces of dark meat and presented in a delicious-smelling creamy risotto.
I love risotto and I was not going to let a few slimy creatures stop me from enjoying it.
In fact, I could hardly taste the snails and almost forgot they were there. I noticed them only when I had a slightly chewy mouthful. The taste of cream and peas hid any flavour of rotten pork.
I am not sure if I would order the professionally prepared dish, but if it was given to me again I would eat it quite happily.
But if I had to eat the shrivelled-up snails from a can again I would definitely complain.
- by Amelia Wade
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Thursday Jan 13, 2011
Exotic food: Migrants bring new flavours to tickle Kiwi palates
Auckland's cultural smorgasbord of cuisine has never been so varied or fascinating.
Step into an Asian grocery shop, weekend markets or some Chinese restaurants, and you'll likely find stuff you thought existed only on television shows such as Fear Factor.
Duck eggs containing fetuses, silkworm pupae, snails and durian are stocked in such locations.
Asian butchers are also selling cuts and parts unheard of for human consumption not too long ago, such as pig intestines, pig maw, beef tendon and chicken feet.
The Herald has done some shopping and over the next five days will be introducing some of the most "interesting" finds.
We have also challenged some of Auckland's top chefs to come up with recipes to help Kiwis appreciate how food items some construe as revolting are seen as delicacies by others.
Paul Spoonley, a co-author of the yet-to-be-released book Welcome to Our World - Immigration and the Remaking of New Zealand, says that New Zealand's food scene is facing an Asian invasion.
"One of the most obvious manifestations of immigrant diversity is represented by food: the appearance of restaurants and retailers, the availability of an increasing array of food products, from kimchi to fish sauce, and the way in which new cuisine and food products are being consumed by many New Zealanders," the Massey University sociologist wrote.
The British heavily influenced New Zealand's food scene - introducing Sunday roast, flour-based baking and orthodox European dishes such as scrambled eggs, roast beef and baked potatoes, which became the staples of the New Zealand diet, Professor Spoonley said.
The first wave of non-European migration from the Pacific did little to change this, but the scene is facing a different level of onslaught from the Asians.
"Asian immigrants have overlaid this base with very different products and presentations so that, as with the population, food has become much more diverse," Professor Spoonley said.
"The produce is varied and often unknown even to the more interested and experienced Pakeha foodie."
By Lincoln Tan | Email Lincoln 5:30 AM Monday Jan 10, 2011
Step into an Asian grocery shop, weekend markets or some Chinese restaurants, and you'll likely find stuff you thought existed only on television shows such as Fear Factor.
Duck eggs containing fetuses, silkworm pupae, snails and durian are stocked in such locations.
Asian butchers are also selling cuts and parts unheard of for human consumption not too long ago, such as pig intestines, pig maw, beef tendon and chicken feet.
The Herald has done some shopping and over the next five days will be introducing some of the most "interesting" finds.
We have also challenged some of Auckland's top chefs to come up with recipes to help Kiwis appreciate how food items some construe as revolting are seen as delicacies by others.
Paul Spoonley, a co-author of the yet-to-be-released book Welcome to Our World - Immigration and the Remaking of New Zealand, says that New Zealand's food scene is facing an Asian invasion.
"One of the most obvious manifestations of immigrant diversity is represented by food: the appearance of restaurants and retailers, the availability of an increasing array of food products, from kimchi to fish sauce, and the way in which new cuisine and food products are being consumed by many New Zealanders," the Massey University sociologist wrote.
The British heavily influenced New Zealand's food scene - introducing Sunday roast, flour-based baking and orthodox European dishes such as scrambled eggs, roast beef and baked potatoes, which became the staples of the New Zealand diet, Professor Spoonley said.
The first wave of non-European migration from the Pacific did little to change this, but the scene is facing a different level of onslaught from the Asians.
"Asian immigrants have overlaid this base with very different products and presentations so that, as with the population, food has become much more diverse," Professor Spoonley said.
"The produce is varied and often unknown even to the more interested and experienced Pakeha foodie."
By Lincoln Tan | Email Lincoln 5:30 AM Monday Jan 10, 2011
Exotic food: Jellyfish
It came from the deep and became a 'happy meal'
Robert Bok's tartlets of jellyfish squares and smoked salmon. Photo / Sarah Ivey
Expand
Robert Bok's tartlets of jellyfish squares and smoked salmon. Photo / Sarah Ivey
Dead jellyfish are not welcome on the beaches of New Zealand, but they do find their way to the dinner table of many Chinese and other Asians.
Malaysian immigrant Mavis Gan calls jellyfish her "happy meal".
"It's only on happy occasions, like Chinese New Year or weddings, that we eat jellyfish as part of the first dish at a 10-course Chinese dinner," said Miss Gan, a music teacher.
Jellyfish has been eaten by ethnic Chinese for centuries, in China and elsewhere. It is on the menu at most Chinese restaurants here but few non-Chinese diners order it.
Ready-to-eat jellyfish is available at the Asian DH (Da Hua) supermarket chain from $1.99 a packet, and comes with sachets of sesame oil and rice vinegar for seasoning.
Miss Gan describes the texture of jellyfish as "crunchy". It is sweet and savoury and goes well with noodles or rice porridge.
Exotic food enthusiast Eddie Lin says in his book Extreme Cuisine that jellyfish could be the "food solution" in a world of environmental concerns such as over-fishing and global warming.
Also, because jellyfish is 80 per cent collagen, it is good for treating arthritis, bronchitis and lowering blood pressure, he claims.
- Lincoln Tan
HERALD VERDICT
I made sure I hadn't eaten much before I got to work so I'd be ravenous and willing to eat anything when I got there.
The ready-to-eat packet made the jellyfish look a little intimidating with "Instant Natural Jellyfish" emblazoned across it. As if I needed reminding.
The nutritional information on the back revealed there are only 30 calories per serving, "so at least it's healthy," I found myself thinking.
Flavourings and sesame seed oil were added to the chopped-up sea creature and it smelt similar to seaweed salad. It actually looked quite appetising too. The long and thin shreds of jellyfish could easily have been mistaken for fettuccine.
"It's fettuccine which smells like seaweed salad," I repeated to myself before trying a small, stringy piece.
I don't know why I fussed; it actually tasted quite pleasant.
However, the texture was not as pleasing. Imagine trying to grind a sesame-flavoured bicycle tyre between your molars.
The professionally prepared jellyfish was nothing like a sesame-flavoured tyre.
It was presented in small canape tartlets with smoked salmon, wasabi and slightly sweet pastry.
The small squares of the sea creature could have been mistaken for the gelatine which sits on top of pate.
The first flavour to hit me was the salmon, followed by nut and sweet pastry which was followed with a hint of wasabi.
Unless I knew it was jellyfish, I would never have guessed - it was delicious and I would happily eat it prepared this way again.
- Amelia Wade
SANNAKJI
Could this be another fascinating seafood eating "trend" in Auckland?
Back in Korea, in a dish known as "sannakji", octopus tentacles are chopped into small pieces while the creature is still alive, then plated and eaten quickly with sauces.
Here, most would just have to make do with eating them raw.
This is a dish some Korean families have at home, but a restaurant that has chopped raw octopus tentacles on the menu is Korean-run Tokyo robatayaki bar in Glenfield, where "taco wasabe" is available for $5 a plate.
KIWI TWIST
"Kiwified" recipe: Jellyfish squares tartlets
* By chef: Robert Bok, executive pastry chef at SkyCity, originally from Malaysia.
* Jellyfish with smoked salmon, ratatouille and wasabi mayonnaise
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Tuesday Jan 11, 2011
Robert Bok's tartlets of jellyfish squares and smoked salmon. Photo / Sarah Ivey
Expand
Robert Bok's tartlets of jellyfish squares and smoked salmon. Photo / Sarah Ivey
Dead jellyfish are not welcome on the beaches of New Zealand, but they do find their way to the dinner table of many Chinese and other Asians.
Malaysian immigrant Mavis Gan calls jellyfish her "happy meal".
"It's only on happy occasions, like Chinese New Year or weddings, that we eat jellyfish as part of the first dish at a 10-course Chinese dinner," said Miss Gan, a music teacher.
Jellyfish has been eaten by ethnic Chinese for centuries, in China and elsewhere. It is on the menu at most Chinese restaurants here but few non-Chinese diners order it.
Ready-to-eat jellyfish is available at the Asian DH (Da Hua) supermarket chain from $1.99 a packet, and comes with sachets of sesame oil and rice vinegar for seasoning.
Miss Gan describes the texture of jellyfish as "crunchy". It is sweet and savoury and goes well with noodles or rice porridge.
Exotic food enthusiast Eddie Lin says in his book Extreme Cuisine that jellyfish could be the "food solution" in a world of environmental concerns such as over-fishing and global warming.
Also, because jellyfish is 80 per cent collagen, it is good for treating arthritis, bronchitis and lowering blood pressure, he claims.
- Lincoln Tan
HERALD VERDICT
I made sure I hadn't eaten much before I got to work so I'd be ravenous and willing to eat anything when I got there.
The ready-to-eat packet made the jellyfish look a little intimidating with "Instant Natural Jellyfish" emblazoned across it. As if I needed reminding.
The nutritional information on the back revealed there are only 30 calories per serving, "so at least it's healthy," I found myself thinking.
Flavourings and sesame seed oil were added to the chopped-up sea creature and it smelt similar to seaweed salad. It actually looked quite appetising too. The long and thin shreds of jellyfish could easily have been mistaken for fettuccine.
"It's fettuccine which smells like seaweed salad," I repeated to myself before trying a small, stringy piece.
I don't know why I fussed; it actually tasted quite pleasant.
However, the texture was not as pleasing. Imagine trying to grind a sesame-flavoured bicycle tyre between your molars.
The professionally prepared jellyfish was nothing like a sesame-flavoured tyre.
It was presented in small canape tartlets with smoked salmon, wasabi and slightly sweet pastry.
The small squares of the sea creature could have been mistaken for the gelatine which sits on top of pate.
The first flavour to hit me was the salmon, followed by nut and sweet pastry which was followed with a hint of wasabi.
Unless I knew it was jellyfish, I would never have guessed - it was delicious and I would happily eat it prepared this way again.
- Amelia Wade
SANNAKJI
Could this be another fascinating seafood eating "trend" in Auckland?
Back in Korea, in a dish known as "sannakji", octopus tentacles are chopped into small pieces while the creature is still alive, then plated and eaten quickly with sauces.
Here, most would just have to make do with eating them raw.
This is a dish some Korean families have at home, but a restaurant that has chopped raw octopus tentacles on the menu is Korean-run Tokyo robatayaki bar in Glenfield, where "taco wasabe" is available for $5 a plate.
KIWI TWIST
"Kiwified" recipe: Jellyfish squares tartlets
* By chef: Robert Bok, executive pastry chef at SkyCity, originally from Malaysia.
* Jellyfish with smoked salmon, ratatouille and wasabi mayonnaise
By Lincoln Tan and Amelia Wade | Email Lincoln 5:30 AM Tuesday Jan 11, 2011
SkyCity's Chinese staff angry at festival time-off ban
By Lincoln Tan
5:30 AM Wednesday Feb 2, 2011
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations. Photo / Dean Purcell
Expand
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations. Photo / Dean Purcell
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations.
Hundreds of Chinese employees will protest outside the casino within one hour of the entertainment establishment officially starting its Lunar New Year festivities at 7pm.
The Unite Union says Chinese casino workers have been prevented from using their legal rights to take time off over 17 days from today - a time when SkyCity will host wealthy Chinese high rollers heading into town.
SkyCity says the claims are "absolutely incorrect".
Unite national director Mike Treen says the policy is discriminatory as Chinese New Year is hugely important and a time for Chinese families to spend time together.
"We will be striking and picketing to express our anger and disgust at the way the company treats its staff," Mr Treen said. "Chinese New Year is not a public holiday and denying Chinese staff access to any time off over a period of several weeks to be with their families is discriminatory in our view."
Mr Treen called on punters to avoid the casino for 15 days.
Grainne Troute, SkyCity's human resources general manager, says Chinese New Year was an extremely busy period for the casino and one "in which more staff apply for leave than we can approve".
"SkyCity ... faces similar challenges throughout the year on occasions such as Christmas, New Year's Eve and Easter when we continue to trade," Ms Troute said. "This is the nature of the hospitality industry. However, in managing these situations all staff are treated equally and are covered by the same procedures."
She said the company tried hard to accommodate all holiday requests and understood those who were not able to take a break were disappointed.
The casino will let off firecrackers tonight to follow a Chinese belief that the noise will ward off bad luck. Staff say it is more important for the company to recognise the Chinese belief that not spending time with loved ones can also spell "bad luck".
YEAR OF THE RABBIT
When: Starts tomorrow
CELEBRATIONS
* SkyCity: Firecrackers (will be set off tonight and tomorrow at 7pm), Chinese acrobats will perform and there will be a lion dance every night until February 17.
* Chinese and Korean New Year festival will be held at Northcote Town Centre on February 4 and 5.
* Lantern Festival will be held at Albert Park from February 18 to 20.
* Chinese New Year Extravaganza at the Bruce Mason Centre in Takapuna will be held on February 19.
By Lincoln Tan | Email Lincoln
5:30 AM Wednesday Feb 2, 2011
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations. Photo / Dean Purcell
Expand
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations. Photo / Dean Purcell
Staff at SkyCity are preparing to strike today over claims workers are banned from taking holidays over the Chinese New Year celebrations.
Hundreds of Chinese employees will protest outside the casino within one hour of the entertainment establishment officially starting its Lunar New Year festivities at 7pm.
The Unite Union says Chinese casino workers have been prevented from using their legal rights to take time off over 17 days from today - a time when SkyCity will host wealthy Chinese high rollers heading into town.
SkyCity says the claims are "absolutely incorrect".
Unite national director Mike Treen says the policy is discriminatory as Chinese New Year is hugely important and a time for Chinese families to spend time together.
"We will be striking and picketing to express our anger and disgust at the way the company treats its staff," Mr Treen said. "Chinese New Year is not a public holiday and denying Chinese staff access to any time off over a period of several weeks to be with their families is discriminatory in our view."
Mr Treen called on punters to avoid the casino for 15 days.
Grainne Troute, SkyCity's human resources general manager, says Chinese New Year was an extremely busy period for the casino and one "in which more staff apply for leave than we can approve".
"SkyCity ... faces similar challenges throughout the year on occasions such as Christmas, New Year's Eve and Easter when we continue to trade," Ms Troute said. "This is the nature of the hospitality industry. However, in managing these situations all staff are treated equally and are covered by the same procedures."
She said the company tried hard to accommodate all holiday requests and understood those who were not able to take a break were disappointed.
The casino will let off firecrackers tonight to follow a Chinese belief that the noise will ward off bad luck. Staff say it is more important for the company to recognise the Chinese belief that not spending time with loved ones can also spell "bad luck".
YEAR OF THE RABBIT
When: Starts tomorrow
CELEBRATIONS
* SkyCity: Firecrackers (will be set off tonight and tomorrow at 7pm), Chinese acrobats will perform and there will be a lion dance every night until February 17.
* Chinese and Korean New Year festival will be held at Northcote Town Centre on February 4 and 5.
* Lantern Festival will be held at Albert Park from February 18 to 20.
* Chinese New Year Extravaganza at the Bruce Mason Centre in Takapuna will be held on February 19.
By Lincoln Tan | Email Lincoln
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