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AAPI Heritage Month: Week 2

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)

Japanese Taiko Drums

Chinese Classical Music

Indian String Music

Dance from West Java

Korean Folk Songs with Gayageum

Hawaiian Pu‘ili

Hawaiian Ipu

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

  1. Add the coffee, sugar, and boiling water in a bowl

  2. Using a hand mixer or stand mixer, whip on high speed for two minutes

  3. 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

  1. 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)

  2. Add garlic, sesame oil, and black pepper to the sauce

  3. Optional: Add cooking wine or white wine

  4. Mix well

  5. Add the beef to the sauce and leave in the refrigerator for half a day to a day before pan frying or grilling

  6. Enjoy!