AAPI Heritage Month: Week 1
May is Asian American and Pacific Islander Heritage Month. As part of the school’s activities this month, the Equity and Inclusion Committee has prepared a diverse and engaging list of things families can do outside of school to support the AAPI community and celebrate AAPI heritage.
Created with a variety of ages and developmental levels in mind, the list includes book and song recommendations, family-friendly fields trips, restaurants, and events, equity-and-inclusion-based discussion topics, and delicious recipes – all centered around Asian American and Pacific Islander heritage.
Each week this month we’ll send a new set of activities from the committee’s list. You’ll find the first set below.
Book Recommendations: Week 1
American Born Chinese by Gene Luen Yang Age range: Young adult to adult
Cora Cooks Pancit by Dorina K. Lazo Gilmore Age range: 5–8
Jasmine Toguchi: Mochi Queen by Debbi Michiko Florence Age range: 8–11
Finding Mighty by Sheela Chari Age range: 10–12
Eyes that Kiss In the Corners by Joanna Ho Age range: 4–8
Songs to Explore: Week 1
“Twinkle, Twinkle, Little Star” – in Chinese, Japanese, Korean
Tadpole Song – Korean
Events and Recommended Field Trips: Week 1
Asian Art Museum, 200 Larkin St., San Francisco
Buddha Gate Buddhist Monastery, 3254 Gloria Terrace, Lafayette
Kevin’s Noodle House restaurant, 2034 No. Main St., Walnut Creek
Discussion Topic: Week 1
Addressing Anti-Asian Racism With Students (for parents), Smithsonian Learning Archives
Recipe, Week 1:
Sinigang (Filipino Pork Soup or Stew)
Note: This dish may be too spicy for children’s palates. Rather than slicing the jalapeños, it would be a good idea to use them whole the first time you make this tasty dish. You can always adjust the heat level when you make it again – which we think you will!
3 pounds diced pork spare ribs 1 thumb-size piece of ginger 1 large onion 1 large tomato 5 medium taro roots 1 large Chinese eggplant 3 jalapeño peppers 6 okra 1 bunch of spinach 2 bags of sinigang mix, preferably Knorr brand. It should say tamarind soup base mix. This mix is available at Seafood City in Concord, a Filipino grocery store. You can also buy it on Amazon.
In a large, deep pot, add enough water to cover the pork.
Set the stove on high. Reduce the heat to medium when it starts to boil, then cover the pot with a lid. Set a timer for 30 minutes.
While this is boiling, peel the ginger and cut it into strips.
Peel the onion and cut it into quarters.
Dice the tomato into small cubes.
Cut the jalapeño peppers in half
After 30 minutes, remove the pork from the water and set it aside.
Drain the water out of the pot (this is to remove the scum that will form).
Put the pork back in the pot and add enough new water to cover it.
Add the ginger, onion, and tomato to the water.
Set the stove to high and bring water to a boil. After it starts to boil, reduce the heat to simmer, then cover the pot with a lid.
Continue boiling until the meat is tender (about an hour). When you can pierce any piece of the pork easily with a fork, it is tender.
While this is boiling, peel the taro roots. If any of the roots are large, cut them into smaller pieces. When peeling the taro, don’t wet the roots or it will release a slime that will make it difficult to hold. Cut the eggplant into slices and set them aside.
Once the meat is tender, add the taro, eggplant, okra, jalapeño peppers, okra, and sinigang mix to the pot. Stir to ensure all ingredients are properly mixed.
Continue to boil until the vegetables are tender.
When the vegetables are tender, add the spinach. This wilts fast, so it should be added last to ensure it stays whole after serving.