Black in Asia by Spill Stories

Read Time:3 Minute, 6 Second

The Book?

A little known fact but the anthology from Spill Stories helped inspire me to push the ‘Black Women in Asia’ image since reading it in November. Created back in 2020 as a response to the BLM movement within Spill Stories community of writers, the anthology features over 20 writers with stories ranging from staying in a hospital with ahjummas in Korea to being invited to a New Years’ dinner in Taiwan. This book is a superb introduction of the reality of being Black and living in Asia but unsurprisingly, it was nothing new to me.

I was hungry for more how short it was and reflected everything I had experienced or were definitely standouts to read such as Tone Twisted being on the front page of TaoBao, Charnell McQueen’s story of growing up in Japan and Harmony Iluga’s experience of coming to Hong Kong. Black in Asia has taught me that there are still voices to be heard in Asia and they need to be amplified, myself included as well as the writers in this anthology. In a way, it’s motivated me more to write about my own experiences living in Asia and finish my books, so look forward to that in the near future!

Jerk Chicken Noodle Stir Fry – Caribbean Pot

The Dish?

To go with Black in Asia, I chose the dish, Jerk Chicken Noodle Stir Fry made by Chris from Caribbean Pot. I absolutely love fusion food when it’s done correctly and a mix of Jamaican and Chinese food (two of my favourite cuisines) is always a perfect combo. Jerk Chicken Noodle Stir Fry is nothing new compared to other fusion food, a large number of Hakka Chinese came to Jamaica in the 19th century and dishes like this became a culinary favourite to the island, and then to the rest of the Caribbean. It’s delicious, easy to share and I hope you can try Chris’ recipe.

Ingredients

1 package Noodles (about 340 G | 12 oz)
1 stalk celery
1/2 carrot
2 scallions
2 cups jerk chicken (cubed)
2 birds eye pepper (optional)
2 cloves garlic
1 1/2 cups cabbage
1 teaspoon Oyster sauce
1 teaspoon Hoisin Sauce
1 tablespoon soy sauce
1 tablespoon veg oil

How-to Recipe

Prepare your vegetables (cut, dice etc). I had leftover jerk chicken breast, so all I did was cube it into bit sized pieces. If you don’t have leftover jerk chicken, take 2 large chicken breasts, marinate in your fav Jamaican jerk marinade and broil in the oven for about 15-20 mins (depends on the thickness). Be sure to keep as much of the jerk marinade on the chicken as you cube it as it will add that wicked jerk flavour to this noodle stir-fry.
Cook the noodles, drain and set aside. Be sure to have all your ingredients prepped as this is all about cooking fast!
In a deep pan heat the oil on a medium flame then go in with the diced garlic and cook for 30 seconds, then add the celery, cabbage and carrot and cook for another 1-2 minutes. At this time you can add the two birds eye pepper (whole) so we get some flavour and not the raw heat.
It’s now time to add all the sauces and stir well, then go in with the cubed chicken.
Stir well so we get that ‘jerk’ flavor throughout the dish. If you wish you can add a tablespoon of jerk marinade to the pot for that extra kick of Caribbean goodness. Finally it’s time to add the pre-cooked noodles to the pot, stir well and cook for another 2-3 minutes. Then top with the chopped scallion and you’re done!