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Educ 625: Cultural Immersion Project
Transcript of Educ 625: Cultural Immersion Project
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar (see note)
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet and marinade 15 minutes. Serves 3.
Drepung Loseling Monastery Ginger Scallion Beef Tripe
- 1/2 kg beef tripe
- 1 piece of ginger (approx 2 inches x 1 inch in size)
- 1 tsp garlic, minced
- 1/2 - 1 tsp salt (depends on taste)
- 1 tsp sugar
- 2 scallions
1. Bring a pot of water to a boil (use enough water to fully immerse the beef tripe). Quickly rinse the beef tripe under cold water, and boil the entire piece of beef tripe in the pot of boiling water for 20 minutes.
2. Drain the water, and run the beef tripe under cold water for a few seconds. Cut the beef tripe in 1/2 inch slices, and set aside in a bowl.
3. Allow the tripe to completely cool and dry. I usually like to cook this over 2 days. I boil the tripe in the evening, and then once it is cooled, I cover it with plastic wrap and throw it in the fridge until I'm ready to cook it the next day. It is best to stir fry the tripe when it is dry.
4. When ready to stir fry the beef tripe, cut the scallions and ginger into matchstick size pieces. Heat oil and garlic in a pan on maximum heat. Be sure not to burn the garlic. Throw in the beef tripe and ginger and stir fry for about 3-5 minutes. The beef tripe will release water which will form the sauce.
5. Add in the scallions, and stir fry for another 30 seconds. Transfer to a dish and serve. Lesson Plan
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Websites Agencies Cultural Immersion Project Emory Tibet Week Food Merits At first glance delving into the Tibetan/Chinese culture seemed to be an easy choice. First thoughts about the subject matter conjure up images of the Dalai Lama and the Great Wall of China. However, once we dug deeper into the culture itself we found that there was an amazing culture that was completely new to us. Every aspect of the true culture that we encountered was a fascinating story about a people that many of us come in contact with every day but know so little about.
Coming into this Study we all had ideas in our heads about what the culture was and who the people where. For instance we decided that we would all go and eat at a truly authentic Chinese restaurant. Now, we all knew at the beginning of this great journey that the so called Chinese food we had all experienced in the past may not have been a true representation of so called authentic Chinese food. However once we left the restaurant we had all just been through a culture and digestive shock. It was through experiences such as this that we discovered even though you may know of a culture it does not by any stretch of the imagination mean you know about that culture.
Through all of the research that we have done we have not only come to appreciate the Chinese/Tibetan culture even more but we have also come to understand the importance of doing true academic research in order to understand any culture to the fullest.
The End http://www.naaapatlanta.org/
http://www.drepung.org/ http://www.studentsforafreetibet.org/ http://www.tibet-foundation.org/ http://www.dalailamafoundation.org/dlf/en/index.jsp http://www.hrichina.org/public/index http://www.tibetfund.org/
Intergration into your pedagogy