The Wing Luke Museum of the Asian Pacific American Experience is readying

September 24, 2012 12:00 am
Grilled Pork Skewer: I'm the author of a food blog named I Just Love My Apron. This grilled pork skewer (Moo-Ping) is a popular dish in Thailand. We like to eat it with sticky rice. This version isn't authentic as we incorporated Korean chili paste to it. It adds a kick of spiciness to it! Submitted by Tanantha Couilliard
Grilled Pork Skewer: I'm the author of a food blog named I Just Love My Apron. This grilled pork skewer (Moo-Ping) is a popular dish in Thailand. We like to eat it with sticky rice. This version isn't authentic as we incorporated Korean chili paste to it. It adds a kick of spiciness to it! Submitted by Tanantha Couilliard

The Wing Luke Museum of the Asian Pacific American Experience is readying to open its first-ever food-themed exhibition tonight, and the show will include images contributed by Seattle Weekly readers. The museum last month invited Voracious readers to submit pictures depicting their food memories: The results are here and on the wall at “From Fields to Family.”Published on October 12, 2011

Tamarind Balls: The sweet-salty-tangy taste of tamarind balls evoke simpler times of childhood and long lazy afternoons under the tropical sun. It's a very popular delicacy, and enjoyed by Filipinos of all ages. Submitted by Nelson AgustA­n

Tamarind Balls: The sweet-salty-tangy taste of tamarind balls evoke simpler times of childhood and long lazy afternoons under the tropical sun. It’s a very popular delicacy, and enjoyed by Filipinos of all ages. Submitted by Nelson AgustA­n

Fruit-shaped Marzipan: Thai yellow-bean paste marzipan shaped into fruits (popular street food dessert found abundantly in Thailand), Submitted by Pwint Htun

Fruit-shaped Marzipan: Thai yellow-bean paste marzipan shaped into fruits (popular street food dessert found abundantly in Thailand), Submitted by Pwint Htun

Mango Tofu: a co-worked of mine ordered this at a lunch outing. when i first set sight on this, the colors were beautiful and i was intrigued by the combination of mango and tofu. tasting it did not disappoint as the fresh juicy mango melted in your mouth. it doesn't hurt to try something new once in awhile. Submitted by Corinne Manabat

Mango Tofu: a co-worked of mine ordered this at a lunch outing. when i first set sight on this, the colors were beautiful and i was intrigued by the combination of mango and tofu. tasting it did not disappoint as the fresh juicy mango melted in your mouth. it doesn’t hurt to try something new once in awhile. Submitted by Corinne Manabat

Aimee eating pho: One of the best things about eating a bowl of pho is savoring its aroma. Aimee, my two-year-old niece, knows (or should I say, nose?) this. If I could describe her expression in this photo in one word, it would be bliss. Aimee apparently loved the fragrant and rich pho broth so much, she used two spoons to scoop it up! Submitted by Cindy Che

Aimee eating pho: One of the best things about eating a bowl of pho is savoring its aroma. Aimee, my two-year-old niece, knows (or should I say, nose?) this. If I could describe her expression in this photo in one word, it would be bliss. Aimee apparently loved the fragrant and rich pho broth so much, she used two spoons to scoop it up! Submitted by Cindy Che

A golden-orange hue: Seeds from the achuete plant is used to give food a golden-orange hue. Submitted by Nelson AgustA­n

A golden-orange hue: Seeds from the achuete plant is used to give food a golden-orange hue. Submitted by Nelson AgustA­n

My host mom taught me how to prepare dumplings: from one of my all time favorite food related evenings, in which my host mom taught me how to prepare filling for and - best of all - how to seal the wrappers in an aesthetically pleasing way. I finally had the skills under my belt to prepare dumplings to rival those I've come back for time and time again at Szechuan Noodle Bowl. Submitted by Hester Serebrin

My host mom taught me how to prepare dumplings: from one of my all time favorite food related evenings, in which my host mom taught me how to prepare filling for and – best of all – how to seal the wrappers in an aesthetically pleasing way. I finally had the skills under my belt to prepare dumplings to rival those I’ve come back for time and time again at Szechuan Noodle Bowl. Submitted by Hester Serebrin

New year's spread: For New Year's we usually have lechon in place of ham, and an assortment of other things that are our own flavor of tradition -- cassava cakes, suman, pancit, and ube.

New year’s spread: For New Year’s we usually have lechon in place of ham, and an assortment of other things that are our own flavor of tradition — cassava cakes, suman, pancit, and ube.

Fancy Flan: flan was always a popular dessert at my Filipino family parties usually topped with pineapple and cherries, but this version was full of blueberries. not quite the same familiar taste like my auntie's flan and much smaller in portion size, but still delicious from Tamarind Tree, a restaurant located in Little Saigon, Seattle. Submitted by Corinne Manabat

Fancy Flan: flan was always a popular dessert at my Filipino family parties usually topped with pineapple and cherries, but this version was full of blueberries. not quite the same familiar taste like my auntie’s flan and much smaller in portion size, but still delicious from Tamarind Tree, a restaurant located in Little Saigon, Seattle. Submitted by Corinne Manabat