Welcome to THE Village... sort of... not really.

Welcome to the Toisan Lives blog!

Where does the sudden love of Toisan and desire to spread the good language come from? It stems from my childhood, to which I vividly remember conversing with my grandmother. I can still feel the effects of the spit-filled words and funny dialect that no one else could decipher.

Although my Chinese consists mostly of Cantonese, I still love a good conversation in Toisan. However, I have noticed that the language is dying and I am determined to keep it alive. How am I doing this? Most of my friends have relatives with a Toisan background and can understand the language. I speak as often as I can in Toisan to these friends, most notably Christopher Dea. They laugh when I converse with them in Toisan but they will only respond in English. They don't want their Toisan to be heard.

Therefore, I've come up with a great idea. If the good language will not be spoken, it can be expressed on a t-shirt! This will keep Toisan on the map. PLUS, wearing these shirts will bring all sorts of Toisan brothers and sisters together, especially the closeted Toisanese (you know who you are!). Imagine wearing a Toisan Lives t-shirt and meeting someone from the same village as you!



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Saturday, March 20, 2010

Home Cooking

Growing up I used to ride my bike in the backyard around my Poh Poh's garden. It was a fun ride maneuvering through the huge winter melons (det gwah), dates lain out on the ground to dry, and most importantly, the stinky salted fish that hung from the clothesline.

Does this remind you of the Village? Yes, the San Gabriel Valley can be quite similar to Toisan.

Hom ngui is good old Toisan comfort food. It may be stinky, but it tastes delicious. There is nothing like it! I sure miss my Poh Poh.



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10 comments:

  1. Hilarious. Mr Toisan strikes again!

    -Toisan Lover

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  2. Hom ngui with sweet yam and crunchy rice as the last dish, a sort of pungent dessert, is the best!

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  3. Ah Mr. Toisan-ah -- nay haw-law mah? Ngoy haw thlame-hay, voon-jek nay-ga blog! If you can decipher my version of Toisan-to-English phonetic translation, cool! Just want you to know there are more of us out here! --Jack Ong (jack@jackong.com)

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  4. Fumbling - i've got to try!

    Lilninja - I'm happy for you that you are happy that you found my blog. Its always nice to know there are more of us out there.

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  5. So Lilninja, are you the real Jack Ong? If, so I am definitely honored that you have posted on this blog. Keep representing!

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  6. Gnoy yeck ho jong yee Hom Gnuy! Is the Toisanese Phoenix Inn Restaurant still on Valley Blvd in Monterey Park/Alhambra? They make it there but it's been years since I've been there. I posted it on my blog (www.toisanpride.com) on one of the older posts. I love it!

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  7. Have you seen Rhoda Yee's cookbooks from the past? You can still find them on Amazon in used books - Chinese Village Cookbook and her Dim Sum. She did a fabulous job! Gnoi how jeenyee heck fen ang heck em thleem. Nay lah?

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  8. Hom ngui how do you buy the powdery one? (Not stringy)
    Also, are you familiar with the cook book, "Cooking Our Way?"
    A compilation of Toisan recipes by the Chinese Womens League of Santa Clara County
    If anyone has a package, wrapper, or label of the Mui Heng Hom Ngui please post a photot.
    Chinese people I ask pretend NOT to understand.

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  9. my mom makes mine and i must say everything in your blog is totally true for me! toisan pride!!

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  10. my mom makes mine and i must say everything in your blog is totally true for me! toisan pride!!

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