Tag Archives: cooking

Writing, dumplings, and the expat life with Amanda Roberts

Posted on by
8

Last week’s interview with Jocelyn Wong about food was surprisingly popular, and I hope you all enjoy this interview with writer Amanda Roberts of TwoAmericansinChina.com.

She has a cookbook available that you just may find interesting…

Crazy Dumplings

download

 

 

First of all – as the typical question goes – what brought you to China?

It was a dream of mine for a long time to teach in China. I graduated with my master’s degree in English in 2009, right about the time as the economic crash, so full-time teaching jobs in the U.S. just weren’t available. By the time my husband and I started looking for jobs nationwide, we decided “if we’re gonna move, let’s move big!” So we packed up and moved to China.

 

Have you found the expat scene to be welcoming and positive? What challenges have you overcome?

China is a big place, so the expat communities can vary widely. In the first town we lived in, we were only two of four expats in a little rural town in Hunan Province, so that was hard. We really got along with the others, but it was still isolating. Then we moved to Changsha. While Changsha had a bigger scene, there wasn’t much to do in the town, so it was very boring and hard to find people with similar interests. Moving to Shenzhen was a huge change. There are so many expats here for such a (relatively) small town. They are also very well connected via social media, so they’re easier to find. We have made many great friends here and are members of several hobby groups, so life here is pretty good.

 

What are your top complaints about living abroad? (This one optional)

I miss having a clothes drier! I have a cat and a dog and their fur gets everywhere so my clothes are constantly covered in pet fur. Shenzhen is also very damp, so sometimes it can take days for clothes to dry.

I also miss having a vehicle. Not a car, but at least a motorbike or something. We had motorbikes in Hunan, but they are banned here in Shenzhen. It can make going places very difficult and makes me feel almost debilitated at times.

 

What’s your favorite thing about living in China?

I love my job. It’s nice to be working in the writing and editing field and I also have a lot of freedom to work on my own writing projects.

I also just like living abroad. I like the people, the atmosphere, the ability to travel and save money. I don’t know if we will stay in China forever, but I don’t think we will ever move back to the U.S.

 

How did you decide to become a writer?

I’ve always been a writer. I was on the school newspaper in elementary school and was a reporter and anchor for a weekly televised teen news program when I was in high school. I published quite a few things in college. I’ve taught writing at American universities since 2007. Writing is who I am. But I had never pursued “writing” as a career until after I moved to China – I had always considered myself a writing teacher. Now, I identify as a writer and editor. I think living here has given me much more of a voice, something important say. I also have the time and financial independence to write, which are the two big hindrances for most aspiring writers.

 

What’s the story on the creation of your cookbook?

The first place we lived in China was a county town in the middle of nowhere. We were two hours by bus from the nearest town with a McDonalds or Walmart and four hours away from the nearest city. So we used to take lots of long bus rides in the countryside. But I can’t read in a moving vehicle – I get nauseous. So I spent those trips just thinking. I came up with lots of book ideas while on those trips. One of which was Crazy Dumplings. I had just spent the week in the countryside with my goddaughter’s family for Chinese New Year surrounded with so much good Chinese food and, of course, lots of dumplings! I had the itch to write a cookbook for a long time, but I thought a Chinese cookbook or an expat cookbook would be too much work for my first foray, so the idea of focusing just on dumplings came to mind. I had a dozen recipes in mind by the end of the day.

 

How have you found online-promotional platforms such as Kickstarter to be helpful? Continue reading →

An interview with Jocelyn Wong

Posted on by
10

Today I have an interview with Hong Kong-based food blogger and journalist. Jocelyn Wong.

She writes at the aptly named http://jocelynwrites.com, do check it out for some delicious posts…

 

IMG-20150602-WA0001

 

When did you first decide that being a writer was for you?

I pretty much got the bug after winning my first writing competition that I entered for fun because I liked the topic. It was something along the lines of Hair Disasters. I shared my experience of getting a bad haircut which ended in tears and getting the back of my head shaved. After that I entered an SCMP writing competition and won. The next step that really solidified my passion for writing was getting a two-week internship with Young Post which got extended to the end of the summer. Afterwards, I got hired as a freelancer for them and everything else is history.

 

Do you find being a journalist to be rewarding work?

Absolutely. Working for Young Post is one of the most inspiring experiences for me. Getting to work so closely with the talented youth in Hong Kong and being a part of their lives — helping them improve their English bit by bit, day by day.

 

Are you inspired by any writers, Hong Kong-based or otherwise?

There are some pretty big names out there that I’m inspired by but for now my aspirations lie in tangent with those of Jason Ng – the SCMP columnist who wrote the best-selling Hong Kong State of Mind and Pete Spurrier – who owns Blacksmith Books. Someday I want to have my own publishing house and discover new writing talent.

(In the interest of full disclosure, Ray Hecht would like to note that his forthcoming novel South China Morning Blues will be published by Blacksmith Books)

 

Being that you have a food-based blog, are you interested in cooking as well as being a foodie?

I have always been interested in baking — so it’s more likely that I’ll end up as a pastry chef rather than a cook. I love just working up a storm in the kitchen with the blender, mixer and flour. Copious amounts of flour and brown sugar decorate the kitchen floor by the time I’m done baking some treat or another; also, I just love the smell that fills up my apartment after I’m done baking. The smell of molten chocolate is absolutely heavenly.

That being said, I do love getting my hands dirty in the kitchen. Instead of making ramen noodles in college, I remember spending the bulk of my free time googling recipes of healthy food, because I couldn’t bear to gain that “freshmen fifteen” if I could help it.

Now that I’m back in Hong Kong, I’ve really enjoyed having a full kitchen with proper counter space and international ingredients and spices to work with. Back in my college days, I’d have to do prep in my living room because my kitchen was so small. I think I whip up some pretty good scallop medallions, and I devised my own perfect pesto sauce in my college days.

 

What kind of food did you grow up eating?

I was lucky enough to grow up in a multicultural environment and my parents are foodies as well. Even at home, my mother would try to cook as many different types of cuisine as possible, even if most of it was Chinese. China has a diverse food culture and I feel like I really got to know it as I grew up (since at one point, my father couldn’t bear the thought of not having at least three Chinese meals a week. This is how my mother got creative – by having those restraints).

In terms of eating out, we were regulars at the now defunct Japanese restaurant in the old Ritz Carlton in Central, Tenjaku in Lantern St, as well as Brasserie on the Eighth, Ming Yuen in Parkview and the McDonalds by Repulse Bay just to name a few. I still maintain that Hong Kong has the best McD’s in the world.

When I went to university, that’s when I got serious about cooking. I was also really conscious about staying healthy. That being said, I had my fair share of 2 a.m. pizzas and Timmy’s (surely you’ve heard of our famous Canadian Tim Horton’s doughnuts), but generally I’d say I kept a healthy diet. Within months of settling into college, I really quickly learned how to make healthy and delicious foods like grilled ahi tuna with green and white peppercorns, turkey burgers and bake gluten free cookies (that don’t taste like cardboard).

 

Do you enjoy the Hong Kong restaurant scene because of authentic Cantonese cuisine, or because of the diverse international range of tastes in the city?

Continue reading →