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JUNE 25-29; JULY 2-6, 2014            
LOG SHEET#1
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Lily Zhang & Emily Newhouse
MEMORY CARD NUMBER - TASCAM: CHCH18 
FILE NAME: FIVE SP_0089.WAV
MEMORY CARD NUMBER - ZOOM H2:  F
ILE NAME:
PRESENTER: Joanna Lee  
DATE/TIME: 6/26/14 11:00-11:45 a.m.
PROGRAM: Hong Kong Steamed Dish (Southern Coastal cooking)   
STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Hong Kong  China

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |

CONTENTS/NOTES (continue on back):
1. Kitchen God's wife-poster shows kitchen-god; family harmony/eating important
woodblock print (26th generation artist) folk craft New Year print
2. Southern Chinese - less spices/Cantonese, animal should be complete
3. Hot water, steam, fresh fish, ideal to steam whole fish, bamboo chopstick
4. Bottom of fish has chance to air
5. Ginger (fresh) few pieces on top of fish
6. Salt sprinkled on, rub some, put in steamer, 116. 6 minutes
7. Home cooking - how people live, consider fish very auspicious sign
8. Word for fish synonymous with "abundance."
When fish comes out, ginger is done, add new slices of ginger to fish
Scallions - 2 inch strips cut in two and also put on top
Water on plate - get rid of, light soy sauce, not turmeric, [[crossed out]] ginger [[/crossed out]] heat up oil, pour on "olive oil doesn't work."
Can use rice wine when frying, not steaming
Believe wok can do "everything" for cooking.