Single Serving or More?
I sit, a mono-linguist at a Pasifika course for T.A.’s.
I learn a Samoan song, warm up with pump boogie,
deliver a five minute monologue, share a writing
task on the Cook Islands with bi-linguals.
We’re stuck with a middle-class school system, but
we cater for multicultural kids – think Polynesian,
suckling pigs, lines of dancers, populous communities.
Think big, food is high on the list!
Gran’s home-grown vege and her chicken eggs tasted best,
but were recipes of the past tediously monotonous?
Monosyllables of beef, pork or lamb? Immigrant
cooking is woking along – food courts zing with
flurries of spices, magazines colourfully test, taste
and prescribe. The monopoly of grandma’s school
kitchen has gone, our generation digested
multinational rations and moved on!
Enough for Two in Small Wok!
Put on half or a whole cup of rice to boil in rice cooker or saucepan.(Are you feeding a man or a mouse?)
Halfway through cooking add 2 teaspoons of tumeric.
In a little oil gently fry a chopped onion and 4 cloves of sliced garlic.
Add a quarter of finely shredded cabbage, half a packet of Mung Beans
and half a chopped red capsicum.
Stir frequently.
Add 1 and a half tablespoons of minced ginger
And when almost cooked 2 tablespoons of Soy Sauce.
Serve on the yummy looking yellow rice and enjoy.
