May is Asian/Pacific American 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 Asian and Pacific Island community and celebrate its heritage. Each week this month we’ll send a new set of activities from the committee’s list. Here are this week’s offerings.
Book Recommendations: Week 2
Paper Son: The Inspiring Story of Tyrus Wong by Julie Leung Age range: 4–8
Time for Bed Miyuki by: Roxane Marie Galliez Age range: 5–8
Ganesha’s Sweet Tooth by: Emily Haynes and Sanjay Patel Age range: 5–8
No Kimchi for Me by: Aram Kim Age range: 5–8
Surfer of the Century by Author: Ellie Crowe
Age range: 8–12
Songs to Explore: Week 2 (Traditional Instrumental Music)
Recommended Field Trips: Week 2
US Immigration Station, Angel Island – San Francisco
Ohana Hawaiian BBQ – 2370 Monument Blvd. # 2A, Pleasant Hill
Li Cha Tea – 1245 No. Broadway #5137, Walnut Creek
Discussion Topic: Week 2
Twelve Women to Know for AAPI Heritage Month (for students and parents), Smithsonian Institution
Recipes
Dalgona (Whipped) Coffee (South Korea)
Ingredients (you can double or triple this recipe)
2 Tbs instant coffee
2 Tbs granulated sugar
2 Tbs boiling water
1 cup milk or milk substitute
Optional: ice (if you want chilled coffee)
Instructions
Add the coffee, sugar, and boiling water in a bowl
Using a hand mixer or stand mixer, whip on high speed for two minutes
Add the whipped mixture to milk and mix well
Korean Marinated Beef (South Korea)
Ingredients
Marbled beef or thinly-sliced beef
Soy sauce
Sugar
½–1 Tbs minced garlic
1 Tbs sesame oil
1 pinch black pepper
Optional: 2 Tbs cooking wine / white wine
Instructions
Mix 3 parts water to 1 part soy sauce to 1 part sugar (the parent who submitted the recipe suggests 1 part = 1 cup, but it depends on how much beef you have; there should be enough sauce to submerge all the beef)
Add garlic, sesame oil, and black pepper to the sauce
Optional: Add cooking wine or white wine
Mix well
Add the beef to the sauce and leave in the refrigerator for half a day to a day before pan frying or grilling
Enjoy!