A. Thai Noodles and Thai Salad with Peggy Wang
Awaken your taste sensations with the perfect balance of sweet, sour, salty, and spicy in your Thai dishes. Come join us for a deliciously fun time.
Following the Lord’s calling, Peggy and Willie Wang with their 3 younger children, Jessica, Jonathan, and Joyce, moved to Northern Thailand in 1997 while their oldest, Joshua, stayed in California for college. During the 18 years that Peggy and Willie lived in Southeast Asia, they were actively involved in providing support to various ministries which included an urban church plant, English language programs, Child Evangelical Fellowship, foreign student college outreach, and non-profit food projects. They now divide their time between Asia and the U.S. while their children live in Los Angeles, Orange County, and upstate New York.
B. Small Packages with Janet Yano
Like snippets of fond memories, the smells and tastes of some foods warp me back to happy warm places. Small but powerful!
Some possible delights: Crab Pupus, Crab Bread, Paper Wrap Chicken, Sweet Potato Fritter, Shrimp Toast, Baked Brie
Janet Yano in her own words:
Saved by grace, loved by the King, He knows my name, blessed by breath, blessed by gifts of love: Roger, Kris, Kylie.
Who I am can best be described by my modus operandi:
I can play by the rules, but usually see life as potentials rather than limitations. Willing to go and do. I am a clinical scientist by profession, but also a romantic who reads cookbooks though I cook by taste, sight, and smell. I love the beach, sunsets, the clouds, and dogs.
C. Chinese Tamales with Richard and Lulu Wong
Come and learn how to make “Doong,” also known as “Joong,” also known as Chinese Tamales. You will learn the art of preparing, wrapping, tying, and cooking these delicious treasures.
Origin of Doong or Joong in China:
A famous scholar by the name of Chu Yuan 屈原in the Yuan 元dynasty did not like the king’s tyranny and cruelty towards the people of China. He killed himself in protest by jumping into a lake in a Southern Chinese province. Since then, Chinese people have been making Doong or Joong 粽 on the fifth day of the fifth month in the lunar calendar in his honor.
Richard Wong in his own words:
We started our family Chinese restaurant business in Culver City in 1963 and retired in 1996. We had owned several restaurants before, one by LAX, one in downtown Culver City, one next to Sony Studio and one in Fox Hills Mall. We did not make Doong for sale, but we did make them with our family and occasionally with friends, for fun and joy, and also for bonding and connecting. We have 3 daughters, Diane, Mary and Tammy. We have been attending FCBCLA for 38 years.
D. Tea Time Treats with Doris Chow
During this session, we will make scones, various tea sandwiches, and fruit tartlets. Please bring a cup and saucer to enjoy a mini-tea at the end of the session.
Doris Chow in her own words:
I enjoy good food, both eating it and serving it up. I didn’t start off as a very good cook (burning my hair while trying to boil water). My favorite way to eat chicken involves only two ingredients: chicken and salt.
Workshop Date: April 18, 2015
Location: First Chinese Baptist Church Los Angeles,
949 Yale Street, Los Angeles, CA 90012
Cost : $10
Schedule of Events
8:45 am — Registration (coffee and tea provided)
9:00 am — 10:30am Workshop #1
10:30 am — 11:00am General Welcome
11:00 am — 12:30pm Workshop #2
Registration Dates: March 22 to April 12, 2015
