Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Martin Yan is still convinced that if he can cook, so can you. At 71, the celebrated television show host and master chef is deeply optimistic about the power of food to bring people together. “Food brings the family together. Food brings friends closer. Food is diplomacy,” he says. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125031' label='What does chef Yan cook at home?']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=XT5-z1dGL70&w=560&h=315]\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XT5-z1dGL70'\n title='//www.youtube.com/embed/XT5-z1dGL70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Antonio Lee: The Chef, The Legend, The Grandpa",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\" alt=\"Antonio Lee, Jade East, Long Island (circa 1965)\" width=\"1000\" height=\"732\" class=\"alignnone size-full wp-image-62972\">\u003c/a>\u003c/p>\n\u003cp>When I think about my culinary influences, there is a certain chef that comes to mind first: \u003cstrong>Antonio Lee\u003c/strong>. The man, the legend, my grandpa. My mother’s father, known to us as \u003cem>Gong Gong\u003c/em>, worked as a cook for a number of years in New York’s Chinatown, and also opened up a restaurant of his own called \u003cstrong>Jade East\u003c/strong>, out on Long Island circa 1965.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\" alt=\"On the right: Antonio Lee, like a boss\" width=\"555\" height=\"700\" class=\"alignnone size-full wp-image-62966\">\u003c/a>\u003c/p>\n\u003cp>Growing up, I didn’t know all the details, but what I did know was, my grandpa must have been a big deal (or a Chinese mafioso) because everyone in town knew him. We always got the star treatment when we dined out in Chinatown.\u003c/p>\n\u003cp>Gong Gong shaped many of my earliest food memories. He introduced me to the gold standard of \u003cem>char siu bao\u003c/em> at an early age. While my older brother was in school (sucka), Gong Gong and I would hold court at our booth at \u003ca href=\"http://lickmyspoon.com/restaurants/dim-sum-love/\">Hop Sing\u003c/a>. Chinese newspaper in hand, he would sip on his coffee with cream while I tried to wrap my two-year-old mind around the layered complexity of the barbecued pork bun in my chubby little fist. It was savory, it was sweet, it was meaty, yet it was a bun. What was this sorcery? I still don’t know.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my parents worked, Gong Gong made us dinner. The things that came out of that tiny New York apartment kitchen would astound. Steak broiled in a toaster oven? You betcha. Soups, whole fish, stir frys, fried chicken, short ribs, lobster in XO sauce…you name it, all made with pretty much one pot, a cleaver, a wok, and a rice cooker. There was no sous vide immersion circulator, no Vitamix, no fancy gadgets or expensive cookware. There was barely a wooden spoon in that kitchen. Come to think of it, I don’t think he even had a wooden spoon.\u003c/p>\n\u003cp>On holidays and special occasions, my grandma, \u003cem>Paw Paw\u003c/em>, would be in charge of special dishes like deep fried glutinous rice dumplings (\u003cem>ham sui gok\u003c/em>), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/13/white-turnip-pudding-cake-lo-bok-go/\">turnip cake\u003c/a> (\u003cem>lo bok go\u003c/em>), and sticky rice wrapped in lotus leaves (\u003cem>jong\u003c/em>), but certain dishes fell firmly in Gong Gong’s territory. Like his famous crispy \u003cstrong>Chinese Fried Chicken\u003c/strong> (\u003cem>ja jee gai\u003c/em>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\" alt=\"Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\" alt=\"Gong Gong making his famous Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62968\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"525\" height=\"700\" class=\"alignnone size-full wp-image-62969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62970\">\u003c/a>\u003c/p>\n\u003cp>My grandpa would season that chicken with his secret salt and spice blend and hang it from its neck to dry out for a day by the window, next to his army of orchid plants. By the time that chicken got sick of the view, it would be ready for its hot oil jacuzzi bath. The air-dried skin would crisp up golden and crackly, while the meat stayed juicy and tender. Perfection every time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\" alt=\"Grandpa at his store in Cuba\" width=\"1000\" height=\"811\" class=\"alignnone size-full wp-image-62965\">\u003c/a>\u003c/p>\n\u003cp>Gong Gong passed away in April at the ripe old age of 92. While I'm comforted knowing he lived a full life, I am still filled with sadness and regret for not having sooner asked him all the questions I have: \u003c/p>\n\u003cblockquote>\u003cp>\nWhat were your favorite parts of life from China to Cuba to Miami to New York City?\u003cbr>\nWhat’s the best meal you ever had?\u003cbr>\nWhat was your signature dish at Jade East?\u003cbr>\nWhere in the world do you wish you had seen?\u003cbr>\nWhat’s the first thing you ever cooked for Paw Paw?\u003cbr>\nWhat was my mom like as a child?\u003cbr>\nWhat exactly do you rub on that fried chicken?\u003cbr>\nWhy are your barbecued short ribs so stupid delicious?\u003c/p>\u003c/blockquote>\n\u003cp>My aunt attempted to document grandpa’s crispy fried chicken recipe last year when I was working on a recipe book for my brother’s wedding. There are some holes in it, and the quantities and timing may need tweaking, but I’ll include it anyway as a road map, until I am hopefully able to reproduce it one day (or at least come acceptably close).\u003c/p>\n\u003cp>Thank you, Gong Gong, for the things you’ve taught me. I hope I can accomplish a fraction of what you’ve done in your lifetime, and fry a chicken you’d be proud of.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\" alt=\"That's my g-pa\" width=\"700\" height=\"700\" class=\"alignnone size-full wp-image-62971\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gong Gong’s Chinese Fried Chicken (Ja Jee Gai)\u003c/strong>\u003cbr>\n\u003cem>This was one of my grandpa’s famous dishes. The chicken is allowed to air-dry at least 8 hours to ensure an extra crispy, crackling, golden skin. This recipe is a work in progress, as I’m still trying to sleuth out parts of the recipe, but for now, I wanted to post this as a road map. Happy navigating!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb whole chicken\u003cbr>\n2 teaspoons maltose syrup (Yu Yee brand)\u003cbr>\n2 tablespoons Chinese black vinegar (\u003ca href=\"http://www.asiansupermarket365.com/Great-Wall-Tian-Jin-Vinegar-p/hgwvylj.htm\">Great Wall\u003c/a> brand)\u003cbr>\n2 tablespoons secret 8-spice seasoned salt blend*\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the chicken, removing any goodies left in the cavity. Rub the cavity of the chicken with the salt blend.\u003c/li>\n\u003cli>Bring a large pot of water to a boil. Add the maltose syrup and vinegar to the water. Stir until the syrup dissolves.\u003c/li>\n\u003cli>Hold the chicken by the neck over the pot of hot water. Using a ladle, shower the chicken with hot water a spoonful at a time. Do this about 15-20 times until the chicken takes on a golden tan.\u003c/li>\n\u003cli>Hang the chicken by the neck by the window to air dry for at least 8 hours, preferably overnight. Don’t worry, the chicken will not spoil in room temperature for the extended period of time because the cavity has been cured with salt. (If this makes you nervous, you can also try placing the chicken on a wire rack and drying it out in the fridge). This process will prevent the oil from spattering when you deep fry the chicken.\u003c/li>\n\u003cli>When you are ready to fry the chicken, fill a large wok three quarters of the way full with vegetable oil. Turn the flame up high to heat up the oil. Once the oil is very hot, place the chicken breast down into the wok and cook for 10 minutes. Three quarters of the chicken should be submerged in the oil. As the breast is being cooked, use a ladle to baste the top of the chicken with the hot oil.\u003c/li>\n\u003cli>Carefully turn the chicken so that the breast faces up. Cook for 5 minutes. Baste the breast of the chicken with hot oil as the back is being cooked.\u003c/li>\n\u003cli>Lift the chicken out of the wok and place on a paper towel-lined tray to absorb the excess oil. Serve with a little dish of that special seasoned salt for dipping.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>* I’m told that Gong Gong’s proprietary seasoned salt is a blend of 8 spices. Essentially, Chinese five spice plus a few extra. Here are some spices I’d start playing with: black pepper, white pepper, Sichuan pepper, cinnamon, star anise, fennel seed, clove, ginger, nutmeg, orange peel…\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you’ve nailed your spice blend, make the seasoned salt by dry-roasting Kosher salt with your ground spices, stirring and shaking the pan until the spices are toasted and fragrant.\u003c/p>\n\n",
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"excerpt": "A tribute to Stephanie Hua's grandfather...and the recipe for his famous crispy, crackling skinned Chinese Fried Chicken (Ja Jee Gai).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/in-america.jpg\" alt=\"Antonio Lee, Jade East, Long Island (circa 1965)\" width=\"1000\" height=\"732\" class=\"alignnone size-full wp-image-62972\">\u003c/a>\u003c/p>\n\u003cp>When I think about my culinary influences, there is a certain chef that comes to mind first: \u003cstrong>Antonio Lee\u003c/strong>. The man, the legend, my grandpa. My mother’s father, known to us as \u003cem>Gong Gong\u003c/em>, worked as a cook for a number of years in New York’s Chinatown, and also opened up a restaurant of his own called \u003cstrong>Jade East\u003c/strong>, out on Long Island circa 1965.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/chef-lee.jpg\" alt=\"On the right: Antonio Lee, like a boss\" width=\"555\" height=\"700\" class=\"alignnone size-full wp-image-62966\">\u003c/a>\u003c/p>\n\u003cp>Growing up, I didn’t know all the details, but what I did know was, my grandpa must have been a big deal (or a Chinese mafioso) because everyone in town knew him. We always got the star treatment when we dined out in Chinatown.\u003c/p>\n\u003cp>Gong Gong shaped many of my earliest food memories. He introduced me to the gold standard of \u003cem>char siu bao\u003c/em> at an early age. While my older brother was in school (sucka), Gong Gong and I would hold court at our booth at \u003ca href=\"http://lickmyspoon.com/restaurants/dim-sum-love/\">Hop Sing\u003c/a>. Chinese newspaper in hand, he would sip on his coffee with cream while I tried to wrap my two-year-old mind around the layered complexity of the barbecued pork bun in my chubby little fist. It was savory, it was sweet, it was meaty, yet it was a bun. What was this sorcery? I still don’t know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my parents worked, Gong Gong made us dinner. The things that came out of that tiny New York apartment kitchen would astound. Steak broiled in a toaster oven? You betcha. Soups, whole fish, stir frys, fried chicken, short ribs, lobster in XO sauce…you name it, all made with pretty much one pot, a cleaver, a wok, and a rice cooker. There was no sous vide immersion circulator, no Vitamix, no fancy gadgets or expensive cookware. There was barely a wooden spoon in that kitchen. Come to think of it, I don’t think he even had a wooden spoon.\u003c/p>\n\u003cp>On holidays and special occasions, my grandma, \u003cem>Paw Paw\u003c/em>, would be in charge of special dishes like deep fried glutinous rice dumplings (\u003cem>ham sui gok\u003c/em>), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/13/white-turnip-pudding-cake-lo-bok-go/\">turnip cake\u003c/a> (\u003cem>lo bok go\u003c/em>), and sticky rice wrapped in lotus leaves (\u003cem>jong\u003c/em>), but certain dishes fell firmly in Gong Gong’s territory. Like his famous crispy \u003cstrong>Chinese Fried Chicken\u003c/strong> (\u003cem>ja jee gai\u003c/em>).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-005.jpg\" alt=\"Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-011.jpg\" alt=\"Gong Gong making his famous Chinese Fried Chicken\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62968\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-012.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"525\" height=\"700\" class=\"alignnone size-full wp-image-62969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Grandpa-Fry-Chicken-016.jpg\" alt=\"Chinese Fried Chicken (Ja Jee Gai)\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-62970\">\u003c/a>\u003c/p>\n\u003cp>My grandpa would season that chicken with his secret salt and spice blend and hang it from its neck to dry out for a day by the window, next to his army of orchid plants. By the time that chicken got sick of the view, it would be ready for its hot oil jacuzzi bath. The air-dried skin would crisp up golden and crackly, while the meat stayed juicy and tender. Perfection every time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/BODEGA.jpg\" alt=\"Grandpa at his store in Cuba\" width=\"1000\" height=\"811\" class=\"alignnone size-full wp-image-62965\">\u003c/a>\u003c/p>\n\u003cp>Gong Gong passed away in April at the ripe old age of 92. While I'm comforted knowing he lived a full life, I am still filled with sadness and regret for not having sooner asked him all the questions I have: \u003c/p>\n\u003cblockquote>\u003cp>\nWhat were your favorite parts of life from China to Cuba to Miami to New York City?\u003cbr>\nWhat’s the best meal you ever had?\u003cbr>\nWhat was your signature dish at Jade East?\u003cbr>\nWhere in the world do you wish you had seen?\u003cbr>\nWhat’s the first thing you ever cooked for Paw Paw?\u003cbr>\nWhat was my mom like as a child?\u003cbr>\nWhat exactly do you rub on that fried chicken?\u003cbr>\nWhy are your barbecued short ribs so stupid delicious?\u003c/p>\u003c/blockquote>\n\u003cp>My aunt attempted to document grandpa’s crispy fried chicken recipe last year when I was working on a recipe book for my brother’s wedding. There are some holes in it, and the quantities and timing may need tweaking, but I’ll include it anyway as a road map, until I am hopefully able to reproduce it one day (or at least come acceptably close).\u003c/p>\n\u003cp>Thank you, Gong Gong, for the things you’ve taught me. I hope I can accomplish a fraction of what you’ve done in your lifetime, and fry a chicken you’d be proud of.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/IMG_0184.jpg\" alt=\"That's my g-pa\" width=\"700\" height=\"700\" class=\"alignnone size-full wp-image-62971\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gong Gong’s Chinese Fried Chicken (Ja Jee Gai)\u003c/strong>\u003cbr>\n\u003cem>This was one of my grandpa’s famous dishes. The chicken is allowed to air-dry at least 8 hours to ensure an extra crispy, crackling, golden skin. This recipe is a work in progress, as I’m still trying to sleuth out parts of the recipe, but for now, I wanted to post this as a road map. Happy navigating!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb whole chicken\u003cbr>\n2 teaspoons maltose syrup (Yu Yee brand)\u003cbr>\n2 tablespoons Chinese black vinegar (\u003ca href=\"http://www.asiansupermarket365.com/Great-Wall-Tian-Jin-Vinegar-p/hgwvylj.htm\">Great Wall\u003c/a> brand)\u003cbr>\n2 tablespoons secret 8-spice seasoned salt blend*\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean the chicken, removing any goodies left in the cavity. Rub the cavity of the chicken with the salt blend.\u003c/li>\n\u003cli>Bring a large pot of water to a boil. Add the maltose syrup and vinegar to the water. Stir until the syrup dissolves.\u003c/li>\n\u003cli>Hold the chicken by the neck over the pot of hot water. Using a ladle, shower the chicken with hot water a spoonful at a time. Do this about 15-20 times until the chicken takes on a golden tan.\u003c/li>\n\u003cli>Hang the chicken by the neck by the window to air dry for at least 8 hours, preferably overnight. Don’t worry, the chicken will not spoil in room temperature for the extended period of time because the cavity has been cured with salt. (If this makes you nervous, you can also try placing the chicken on a wire rack and drying it out in the fridge). This process will prevent the oil from spattering when you deep fry the chicken.\u003c/li>\n\u003cli>When you are ready to fry the chicken, fill a large wok three quarters of the way full with vegetable oil. Turn the flame up high to heat up the oil. Once the oil is very hot, place the chicken breast down into the wok and cook for 10 minutes. Three quarters of the chicken should be submerged in the oil. As the breast is being cooked, use a ladle to baste the top of the chicken with the hot oil.\u003c/li>\n\u003cli>Carefully turn the chicken so that the breast faces up. Cook for 5 minutes. Baste the breast of the chicken with hot oil as the back is being cooked.\u003c/li>\n\u003cli>Lift the chicken out of the wok and place on a paper towel-lined tray to absorb the excess oil. Serve with a little dish of that special seasoned salt for dipping.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>* I’m told that Gong Gong’s proprietary seasoned salt is a blend of 8 spices. Essentially, Chinese five spice plus a few extra. Here are some spices I’d start playing with: black pepper, white pepper, Sichuan pepper, cinnamon, star anise, fennel seed, clove, ginger, nutmeg, orange peel…\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you’ve nailed your spice blend, make the seasoned salt by dry-roasting Kosher salt with your ground spices, stirring and shaking the pan until the spices are toasted and fragrant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "White Turnip Pudding Cake (Lo Bok Go)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sticky Rice Bowl (Naw Mai Fan)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \u003c/p>\n\n",
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"excerpt": "Chinese comfort food: Naw Mai Fan -- sweet sticky rice with shitake mushrooms, goji berries, and dried scallops. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9276.jpg\" alt=\"Sticky Rice Bowl\" title=\"Sticky Rice Bowl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17388\">\u003c/a>\u003cbr>\n\u003cem>Sticky Rice Bowl\u003c/em>\u003c/p>\n\u003cp>This is my idea of Chinese comfort food. \u003cstrong>\u003cem>Naw Mai Fan\u003c/em>\u003c/strong> is a dish of sweet sticky rice and a number of dried Chinese ingredients -- \u003cstrong>shitake mushrooms\u003c/strong>, \u003cstrong>goji berries\u003c/strong>, \u003cstrong>dried scallops\u003c/strong> -- that have been rehydrated and stir fried fragrant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9273.jpg\" alt=\"Ingredients for Naw Mai Fan\" title=\"Ingredients for Naw Mai Fan\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17387\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Naw Mai Fan\u003c/em>\u003c/p>\n\u003cp>This rice dish is often served at dim sum restaurants, but it is easy to make at home as well. The hardest part is finding all the ingredients, but one trip to Chinatown can take care if that -- look for a grocer that has packages or bins of dried goods on the shelves, and you'll likely find everything you need there. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Picture1.jpg\" alt=\"Secret Ingredients\" title=\"Secret Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17389\">\u003c/a>\u003cbr>\n\u003cem>Secret Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the rice, I like using a \u003cstrong>Sho-Chiku-Bai Premium Sweet Rice\u003c/strong> by Koda Farms. It cooks up nice and soft with a wonderfully chewy texture. The other secret ingredient here is \u003cstrong>Maggi Seasoning\u003c/strong>. It is a kind of distinctly flavored soy sauce...we always had a bottle of this in the pantry growing up, it's like the ketchup of the Chinese household.\u003c/p>\n\u003cp>I love all the different flavors and textures in this Sticky Rice Bowl. The mushrooms add an earthy meatiness to the dish, the scallops bring in some savory saltiness, the goji berries a touch of sweetness, and the rice is just so satisfying.\u003c/p>\n\u003cp>This meal takes a little planning ahead because of the time it takes to soak the dried ingredients, but after that, it's a quick stir fry in the wok and it's done. Serve with some kailan greens or bok choy and you have yourself a satisfying, homey, authentic Chinese meal. \u003c/p>\n\u003cp>\u003cstrong>Sticky Rice Bowl (\u003cem>Naw Mai Fan\u003c/em>)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2-3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¾ cup Sho-Chiku-Bai Premium Sweet Rice (recommended brand: Koda Farms) -- this is a sticky glutinous rice\u003cbr>\n2 sticks cured Chinese sausage (lap cheung), about ½ cup when cut up\u003cbr>\n½ cup dried shitake mushrooms\u003cbr>\n¼ cup goji berries\u003cbr>\n4-5 pieces dried scallop\u003cbr>\n1 tablespoon light soy sauce\u003cbr>\n1-2 tablespoons Maggi seasoning (or more light soy sauce)\u003cbr>\nWhite pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse rice a few times. Place in rice cooker with about ½ inch water sitting on top of the rice. Place sausages in with the rice and steam all together until rice is cooked. Lay the rice out on a foil-lined sheet pan and let sit for 30-45 minutes.\u003c/p>\n\u003cp>2.\tSoak mushrooms, goji berries, and scallops in hot water for at least 1 hour, until softened. Drain water.\u003c/p>\n\u003cp>3.\tRemove stems from the mushrooms and slice the caps into small pieces. Break apart the scallops into chunks. Stir fry mushrooms and scallops in a hot pan with oil. Add soy sauce and Maggi seasoning.\u003c/p>\n\u003cp>4.\tCut up the sausage into small pieces and add to the stir fry mixture. Add rice and goji berries, stir to combine. Add white pepper to taste. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5.\tTo plate, spoon into a bowl, pack it down. Place a plate on top and invert the bowl so you end up with a nicely molded round of rice on your plate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
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},
"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
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