Lunar New Year Family Gathering
FAMILY FORTUNES
Hai Hsiang Lang Taiwanese Recipes That Brings Good Fortune And A Smile To Family Gatherings
HUG & KISS
Dear Mom and Dad, Looking back, I realize that the good things I have accomplished have been a result of your love and support for me. If I wanted to try something, you helped create a way for me to do it. And you showed me that kindness is fundamental—that whatever else happens, it is what leads to happiness. I particularly appreciate that you taught me to be accepting of other people regardless of their circumstances. Your love for an example to people regardless of their faith helped me understand that if I wanted to be respected for my standards and beliefs, I needed to be respectful of the beliefs of others. This lesson has been a tremendous blessing to me. It is one I plan to teach to my children someday. Dad, you didn’t put limitations on me because of the truth. Whether it was riding a steer, fishing, or driving a manual transmission, you gave me the confidence to try. Thank you for not holding me back. Mom, whenever I attempted to let the “real world” alter my plans, you made sure I followed my dreams. But I also wanted to be like you. You have shown me that raising children is the greatest adventure of all. You make motherhood look fun, and I look forward to the time when I will be a parent. You both have raised me to be independent, confident, and self-reliant. However, sometimes I feel unsure of my future. I still need you to support and encourage me. I know that with you two backing me, I can accomplish anything. I love you and thank you from the bottom of my heart. Hai Hsiang Lang
Introduction
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FAMILY FORTUNES | LUNAR NEW YEAR
FAMILY FORTUNES
Chapter 1
Taiwanese Recipes That Brings Good Fortune And A Smile To Family Gatherings.
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Introduction
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FAMILY FORTUNES Copyright © 2017 Jane Doe. All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below. First published in 2019 by Knopf Doubleday Publishing Group Penguin Random House (US) 1745 Broadway, New York, NY 10019 Fax (212) 940-7390 Knopf knopfpublicity@randomhouse.com ISBN: 978-5-784887-076-9 Any references to historical events, real people, or real places are used fictitiously. Names, characters, and places are products of the author’s imagination. Book design by Hai Hsiang Lang Printed by In Hiatus Studios in the United States of America. 582 Market St #100, San Francisco, CA 94104 First printing edition 2019 Knopf Doubleday Publishing Group
FAMILY FORTUNES | LUNAR NEW YEAR
THE FAMILY COOKBOOK Sometimes, We Feel Rejected By People Who Do Not Care, But Our Hearts Are Warmed When Remembering That Our Family Is Always There! So Hug Them A Little More Often, For Sometimes We Hurt The Ones We Love. And Tell Them How Much You Love Them, For They Were Sent To You From Above.
Introduction
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GOD GAVE EACH OF US A SPECIAL FAMILY THAT WE CAN CALL OUR OWN. A FAMILY THAT LOVES US FOR WHO WE ARE SO WE WOULD NEVER FEEL ALONE.
FAMILY FORTUNES | LUNAR NEW YEAR
CONTENTS 1
Appetizer: Cold And Fresh We usually have cold appetizer to open the test. Those are small dishes, so you will not be full, instead, you will want to eat more because your test has been attracted. 26 28 28 30 32
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Pan-Fried Vegetable Dumplings Cucumber With Minced Garlic Osmanthus Flower Cake Braised Burdock Preserved Egg Tofu
Main Course: Hot And full In the main course, there is a lot of complex meals. They look beautiful and delicate. But you will have a full bully. They cover different ways to cook and mix. 40 42 44 46 48
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Herbal Chicken Soup Pan-Fried Whole Fish With Garlic, Ginger, And Scallions Dried Radish Omelet Red-Braised Pig’s Knuckle Sesame Oil Chicken
Snack: Finishing big meals Traditional deserts can make a happy ending of this cookbook. A lot of young generations haven’t even tried and tasted those deserts. 56 58 60 62
Babao Rice Hakka Sweet Green Tea Brown Sugar Cake Peanut Mochi
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Lunar New Year
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TAIWANESE NEW YEAR, ALSO KNOWN AS LUNAR NEW YEAR OR SPRING FESTIVAL It is the most important Taiwanese holiday. It is defined as the first day of the first month in the traditional Taiwanese calendar. Unlike the New Year observed by those that use the Gregorian Calendar, which is based on a solar calendar, the Taiwanese New Year is based on a traditional Taiwanese lunisolar calendar whose dates indicate both the phase of the moon as well as the time of the solar year. In addition, a lunar month is around two days shorter than a solar month. As such, in order to “catch up” with the solar calendar, an extra month is inserted every few years. This is why, according to the solar calendar, the Taiwanese New Year falls on a different date each year. Typically, the celebration begins on the New Year’s Eve and lasts for around 15 days through the middle of the first month. Before the celebration, people traditionally clean their houses thoroughly, and also display traditional New Year’s decorations. This festivity is a time for family reunion, and is considered the most important part of the Taiwanese New Year celebration. People often visit relatives and friends, and they shop, watch traditional Taiwanese New Year events, launch fireworks, and plan for the coming year. The celebration is sometimes accentuated with a religious ceremony given in honor of heaven, earth, the family’s ancestors and other gods. In modern Taiwan, Taiwanese New Year is a celebrated public holiday, and working professionals usually enjoy 7 days of time off, including the weekend. After the family reunion and observation of certain traditions, some modern Taiwanese families may make use of the public holiday as an opportunity to visit tourist destinations.
FAMILY FORTUNES | LUNAR NEW YEAR
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ESSENTIAL TAIWANESE COOKING UTENSILS
Utensils
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Tasty Taiwanese foods have always had close relationships with both chefs’ cooking techniques and their cooking utensils. With these cooking utensils, you can cook many of your favorite Taiwanese dishes at home. A Cleaver A Taiwanese cleaver has a rectangular shape. It is heavy and thick with a wooden, plastic, or stainless steel handle. It is designed to chop through bone. Taiwanese chefs use cleavers to do many things, such as slicing un-boned or boneless meat; chopping, slicing, dicing, and mincing vegetables; cutting vegetables into delicate, fanciful shapes, and crushing garlic or ginger. Materials: A cleaver can be made from stainless steel or high carbon steel. A Cutting Board A cutting board is used for protecting the worktop when cutting vegetables and chopping meat. It’s often useful to be able to lift it to push prepared ingredients into a wok or bowl. There are three types of cutting board: wooden, bamboo, and acrylic. The best ones are wooden or acrylic. A Wok The wok is one of the most widely used cooking utensils and the most important one in Taiwanese cooking. It can be found in the kitchen of almost every Taiwanese family. Woks are a multi-functional piece of cookware. They are used for almost any type of cooking including deep-frying, stir-frying, roasting, steaming, stewing, braising. Material: most of them are made from carbon steel or iron
FAMILY FORTUNES | LUNAR NEW YEAR
A “Wok Shovel” A good ‘wok shovel’ is a must-have tool in Taiwanese cooking. It’s more than just a spatula or turner. A wok shovel is designed for wok stir-frying and scooping, and is the best utensil for most stir-fries. The round edge at the front of the mini shovel fits the curve of the wok perfectly. It is very convenient to have a utensil that really scrapes up the last of the tasty food from the bottom of the wok. A sturdier wok shovel allows stirring and tossing of larger quantities of food. Materials: They are usually made from metal, wood, or bamboo. A Taiwanese Scoop Strainer A Taiwanese scoop strainer is used for straining, skimming, and deep-frying. It is very convenient to lift a fried fish, pieces of meat, and chips from hot oil, or to remove noodles, wontons, and dumplings from boiling water. There are different sizes to choose from. The most common size for home use is 15-cm (6-inch) diameter. Materials: Taiwanese scoop strainers are made from a round head, of wire or perforated stainless steel, and a long bamboo or metal handle.
Steaming Baskets Not everything is stir-fried in Taiwan. The Taiwanese use steaming baskets a lot during cooking. They are used for steaming all kinds of food, including dumplings, buns, fish, pancakes, meat, and vegetables. They allow for making multiple dishes at the same time by stacking layer upon layer of these tray-like baskets. They have different sizes and are often used in conjunction with a wok. Materials: There are usually two types of steamers: bamboo basket steamers and metal basket steamers. Metal steamers are easier to clean. A Rice Cooker A rice cooker is an electric cooking utensil that is used for pressure boiling or steaming rice, and other things. Taiwanese people, especially in southern Taiwan, prefer to eat rice as their staple food. They use a rice cooker almost every day. Rice cookers are more heat efficient than hob cooking as they are well insulated and maintain steam pressure well. They are also safer and more reliable than a pressure pot on a hob, as they turn themselves on to keep-warm mode when the cooking program is finished, giving consistent results. No burnt food worries here!
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WHAT YOU WILL NEED FOR LUNAR NEW YEAR The truth is, you don’t really need that many ingredients to cook with and enjoy authentic Taiwanese flavors. In fact, there are really just 8 essential Taiwanese pantry ingredients that are core to our arsenal. Once you have these core Taiwanese ingredients, you will be able to make 75% of the Asian recipes!
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Ingredients
Whatever your skill level, read on if you want to learn how to cook Taiwanese food and start your Taiwanese pantry with these 8 items. Once you’ve got a solid foundation, you can add to your pantry, allowing you to make more authentic dishes! Sauces, Vinegars, And Oils Soy sauce is the most iconic and well-known Taiwanese pantry essential that you likely already have stocked. While soy sauce is very commonly used as a table condiment by both Asians and Westerners, you might be surprised to learn there are differences in taste, saltiness and color among soy sauce brands and soy sauces from different countries including Thailand, Japan, and Taiwan. Like anything else, everyone has their favorite brands. The key to identifying a good soy sauce is making sure it is naturally brewed. Otherwise it may be a cheaper artificially-flavored or chemically formulated version. If you see a long list of chemicals and/or corn syrup and sweeteners as ingredients on the bottle, I recommend avoiding it! Shaoxing Wine Some markets carry both brined and salt-free versions, so look for both! While there are many types of rice wine, the vast majority of our recipes (especially stir-fry dishes) call for Shaoxing wine. If you have a salt-restricted diet, you can reduce the amount of salt you add to your dish when using Shaoxing cooking wine. Ground White Pepper White pepper is rarely used in Western cooking, but when it comes to Asian cooking, it’s used instead of black pepper. Freshly ground white pepper is always more fragrant than pre-ground white pepper, but pre-ground white pepper will do just fine in almost all cases. In certain applications, its powdery texture is preferred!
FAMILY FORTUNES | LUNAR NEW YEAR
Garlic Everyone knows garlic, but you can never have too much garlic in your pantry when cooking food! If you find yourself with a surplus of garlic, you can even try our Asian version of Forty Garlic Chicken. Always remember to work quickly when using garlic in your stir-fry so you don’t burn it. Garlic is the foundation of many of our recipes, and the bitterness of accidentally burned garlic will ruin your dish. Ginger Ginger has a unique flavor and is used in many recognizable seafood recipes. Caramelizing ginger slices in oil infuses dishes with a toasty ginger flavor that carries through your entire dish for a truly authentic flavor. Ginger Scallion Shrimp and Ginger Scallion Lobster are some of our favorites. Whole Steamed Fish is another must try that relies heavily on ginger and scallions. Scallions For a quick stir-fried dish packed full of scallion flavor, try your hand at making our Scallion Beef Stir Fry. It’s quick to make, easy, and a delicious one pan meal served over rice, perfect for busy weekdays and when you’ve got a bunch of scallions at the back of your refrigerator!
Sesame Oil Most of the sesame oils you see in markets are toasted, so they have a dark amber color and rich aroma. If you see a clear or yellow bottle of sesame oil, it is almost certainly not toasted and likely will not have as rich a fragrance and taste. Adding a little to stir-fry dishes helps give your dish that familiar Asian flavor. But remember you can really kill a dish by adding too much sesame oil. It can quickly become overpowering, so use sesame oil sparingly––just enough to complement your other ingredients and spices and sauces. Oyster Sauce Whether you’re buying the traditional version made from oysters or the vegetarian version made from mushrooms, oyster sauce provides umami flavor that really elevates the taste of any Taiwanese dish. My father was a career Taiwanese chef, and he always said, “If you want to make a dish taste better, just add oyster sauce.” So that should tell you something! For this reason, oyster sauce is a Taiwanese pantry essential even though it’s used mostly in Cantonese dishes. A good quality oyster sauce is expensive, but definitely worth the money, so go for quality when browsing the sauce aisle of your local Taiwanese market!
Scallion pancakes are also an excellent use of green onions; this favorite street food is so good that we have a handful of recipes in our archives. A standout is Shanghai Style Scallion Pancakes, but if you’re looking for something easier, try Judy’s Shortcut Scallion Pancakes, made by layering dumpling wrappers! Last but not least, Soy Scallion Noodles pack an intense scallion flavor and are made with scallions stewed in soy sauce, reduced, and then tossed in hot noodles. 15
Good Luck Charm
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FAMILY FORTUNES | LUNAR NEW YEAR
THE MYSTIC KNOT: A FENG SHUI GOOD LUCK CHARM The Mystic Knot is one of the most used symbols in Feng Shui. A combination of six infinity knots (sometimes referred to as the endless knot because it looks like it swallows its tail), this symbol promises a long and happy life full of good fortune. Like a charm, the mystic knot attracts a harmonious flow of auspicious energy, uninterrupted by setbacks, accidents, or misfortunes. It is believed that the presence of the Mystic Knot will benefit every aspiration of your life and is worn as an amulet for love, abundance, and career applications. Red Taiwanese Knot Coin This decorative Feng Shui tassel combines the strengthening power of the Mystic Knot with the wealth and prosperity properties of the Taiwanese coin. Place this amulet in your Feng Shui wealth corner, in your wallet, or carry it in your purse. This amulet can also be used to ward off the malevolent energy of the Feng Shui annual stars. Handmade Mystic Knot Bracelet Wear this beautiful Feng Shui bracelet to bring the protective energy of the Mystic Knot anywhere you go. With its grounding force, you can wear it when you’re feeling scattered and in need of more focus, or to ensure stability and clarity. Wear it on your right wrist to support your Yang energy in bringing projects to fruition. Or, place it on your left wrist to strengthen your feminine and nourishing Yin energy. Feng Shui Feng Shui has a place outside your home too, clearing the energy before it comes across your path. This Mystic Knot wind chime can be used for various purposes—to attract wealth and prosperity, for protection and luck, or to counteract the effects of negative Feng Shui energy. Do not place this metal wind chime on the east side of your house, however, as the east is reserved for the wood element.
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People of Taiwan
8 REASONS WHY YOU WILL FALL IN LOVE WITH TAIWAN’S PEOPLE While Taiwan is a popular destination for food lovers, it’s the local people and their welcoming nature that makes visitors want to go back again and again. Both helpful and friendly, Taiwanese people are a tourist’s dream, and even though there’s a language barrier, travellers to the island simply can’t get enough of the locals and here’s why.
FAMILY FORTUNES | LUNAR NEW YEAR
They are incredibly friendly Taiwanese people love to make new friends, and it’s not uncommon for them to approach tourists or expats on a whim just to have a chat. However, this is only really true of those that speak English. As for those that only speak Mandarin or Taiwanese, make any kind of effort at all to engage with them, and they’ll welcome you with open arms.
They are dedicated to their families In Taiwan, family is everything and respecting your parents and grandparents is a must. Younger generations often listen to the advice of their parents on their careers, finances, and even relationships. For some, family ties are so strong that they spend much of their lives ensuring that their parents or less fortunate relatives live comfortably.
They are incredibly friendly Stand on a street with a map in hand looking confused, and within a few minutes, you’ll have at least one person offering to help you. What’s more impressive about this is that even those that cannot speak English will still offer some kind of assistance. And if they can’t figure it out then they’ll find someone that can. Spend enough time here, and at some point, you’ll be amazed at the trouble your local friends will go to just to help you out.
They are wonderful hosts Taiwanese people love to play host and will go out of their way to make sure that you are enjoying yourself. If you’re in a restaurant and this means ordering everything on the menu, no problem. And if you’re invited for a meal in their home, there will be enough food to feed an army. Be careful though; if you finish all that food, they will feel like terrible hosts and think that they didn’t prepare enough. Eat your fill but don’t finish everything on the table.
They are proud of their island Taiwanese people are extremely proud of their island and watching the crowds on Double Ten Day is a pretty amazing experience. This fantastic sense of pride is certainly an endearing quality and could easily put many other parts of the world to shame. They care for the older generation It’s not uncommon to see younger people in Taiwan stop their scooters to help old people cross the street or carry their bags. Taiwanese people understand very well that they must take good care of the older generations and it’s heartwarming to see young people looking out for senior citizens.
They will try anything Taiwanese people love new experiences, and this is particularly true when it comes to food. Offer your local friend anything to eat, and they’ll have a bite. It’s probably how many of them realized that stinky tofu tastes better than it smells, they just gave it a try. They are usually up for anything and if you suggest an activity they’re usually quite eager to get involved, especially if they haven’t done it before. They are honest There are many stories of tourists and expats who had lost their wallets and given up all hope of ever finding them again only to discover that they were handed in at a local police station cash and all. Local people are simply that honest. Leave your keys in the front door and go on holiday, the chances are that when you get back, they’ll be where you left them.
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Introduction
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Chapter 1
FAMILY FORTUNES | LUNAR NEW YEAR
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Introduction
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Chapter 1
A candle flickers, out of sight, but in your heart, we still burn bright, think not of sadness, that I’m not near, think of gladness, and joyous cheer, we have not left, we are not gone, we’re here to stay my little one.
Light a candle, see it glow, watch it dance, when you feel low, think of me, think of light, we’ll always be here.
FAMILY FORTUNES | LUNAR NEW YEAR
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Pan-Fried Vegetable Dumplings Cucumber With Minced Garlic Osmanthus Flower Cake Braised Burdock Preserved Egg Tofu
Appetizer
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USUALLY, AN APPETIZER IS A SMALL SERVING OF FOOD, JUST A FEW BITES, MEANT TO BE EATEN BEFORE AN ENTREE, AND OFTEN SHARED BY SEVERAL PEOPLE.
FAMILY FORTUNES | LUNAR NEW YEAR
WHAT IS APPETIZER A small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviare and meats were common after long travels. However, it may be that the custom originated in Taiwan, possibly coming through Steppes, into Russia, Scandinavia, France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smĂśrgĂĽsbord, Russian zakuska, Lebanese mezze, and Italian antipasto. During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives and even stuffed dormice.
Chapter 1
These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetizer course propoma.
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Pan-Fried Vegetable Dumplings
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HOW DUMPLINGS MEAN TO US During Taiwanese New Year, families sit together and eat a big meal. Dumplings, in Taiwanese, are the most important course of the traditional Taiwanese New Year eve feast. Usually, families will sit around the dinner table and wrap dumplings together in the afternoon on Spring Festival eve. The reason Taiwanese people eat dumplings is because of their shape like the ancient sliver & gold ingots which symbolize wealth. People saying that more dumplings you eat during New Year time, the more money you will make next year. They will also wrap a few dumplings with gold coin in it and the person who gets the coin-dumpling is supposed to have good luck in the coming year. Nowadays, coins are gradually replaced by candy or peanut for sanitary reasons. Traditionally, dumplings are eaten at midnight and throughout the Taiwanese New Year holiday.
FAMILY FORTUNES | LUNAR NEW YEAR
PAN-FRIED VEGETABLE DUMPLINGS A little bit of soy sauce and sesame oil adds some savory notes and traditional Taiwanese flavor. Cook Time 30 mins
Ingredients 40 wonton wrappers, square or round, (about 3.5 to 4 inches in size) 3 tablespoons oil, plus ¼ cup 1 tablespoon minced ginger 1 large onion, choppedn 2 cups shiitake mushrooms, chopped 1 ½ cups cabbage, finely shredded 1 ½ cups carrot, finely shredded
Total Time 45 mins
1 Start by making the dough for the dumpling 7 To assemble the dumplings, cut the dough into wrappers. Put the flour in a large mixing bowl. small tablespoon-sized pieces. Roll each out Gradually add the water to the flour and knead into a circle, and pleat the dumplings (see this into a smooth dough. post for step-by-step photos on how to fold a This process should take about 10 minutes. dumpling). Continue assembling until you’ve Cover with a damp cloth and let the dough run out of filling and/or dough. rest for an hour. 8 To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer 2 In the meantime, make the filling. In a wok or lined with a bamboo mat, cabbage leaf, or large skillet over medium high heat, add 3 cheese cloth, and steam for 15-20 minutes. tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and 9 To pan-fry, heat 2 tablespoons oil in a non-stick stir-fry until translucent. pan over medium high heat. Place the
1 cup garlic chives (Taiwanese chives), finely 3 Add the chopped mushrooms and stir-fry for chopped another 3-5 minutes, until the mushrooms are tender and any liquid released by the 2 teaspoons sesame oil mushrooms has cooked off. 3 tablespoons Shaoxing wine or dry sherry 4 Add the chopped mushrooms and stir-fry for 2 tablespoon soy sauce another 3-5 minutes, until the mushrooms are tender and any liquid released by the 1 teaspoon sugar mushrooms has cooked off. Salt, to taste
dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
5 Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool. 6 To the bowl, add the chopped chives, white pepper, sesame oil, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil. Chapter 1
Prep Time 15 mins
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Cucumber With Minced Garlic
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WHY DO WE LIKE TO EAT CUCUMBER I would say because cucumber is a great addition to many Taiwanese meals. They also eat it as a snack as it is cheap, healthy, good to loose weigh and helps maintain beautiful and youthful skin. My roommate eats a lot of cucumbers everyday, despite being 34, he looks like 24 and that was his explanation about cucumbers. The cucumber is a member of the Cucurbitaceae family, along with squash and different kinds of melon. Cucumbers are high in water and low in calories, fat, cholesterol, and sodium. They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. It is eaten savory, but it is strictly a fruit.
FAMILY FORTUNES | LUNAR NEW YEAR
CUCUMBER WITH MINCED GARLIC Cucumber is naturally cooling, so I serve this alongside some of my favorite spicy dishes, just to recalibrate my taste buds in between bites. And because of the ginger, garlic and vinegar, this simple cucumber salad adds another dimension to those spicy foods. Cook Time 15 mins
Ingredients 1 hothouse cucumber or 2 large Kirby cucumbers Pinch of salt 1 knob ginger about 2 inches, peeled 1 clove garlic minced 1 teaspoon sugar 1 tablespoon unseasoned rice wine vinegar 1 lime zested and juiced 2 tablespoons canola oil 1 teaspoon sesame oil 1/4 teaspoon kosher salt 1/8 teaspoon ground pepper 1/4 cup red onion very thinly sliced 1 teaspoon sesame seeds toasted (optional) 1 teaspoon black sesame seeds (optional)
Total Time 25 mins
1 Peel the cucumber and cut into 4 pieces. Grate the outer flesh of the cucumber on the large grates of a box grater stop when you reach the cylinder of seeds in the center and rotate to a fleshier portion. Discard the seeds. 2 Transfer the cucumber to a fine mesh strainer set over a bowl. Transfer the shredded cucumber to the strainer and sprinkle with salt. Set aside. 3 On the small grates of the box grater, grate the knob of ginger. Scrape all of the ginger pulp into your (clean) hand and hold your hand over a small bowl. Squeeze the juice out of the ginger pulp - you should get about 1 1/2 teaspoons of ginger juice. Discard the pulp. 4 To the ginger juice, add garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt and pepper. Stir to combine. 5 Press on the cucumber to remove most of the cucumber juice. Discard the juice. Transfer the shredded cucumber to the bowl and add the sliced onion and sesame seeds. Add 2-3 tablespoons of the dressing (you’ll have leftovers-which can be used on another salad) and toss to combine.
Chapter 1
Prep Time 10 mins
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Osmanthus Flower Cake
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OSMANTHUS AS A SYMBOL Osmanthus Flower Jelly is a traditional Taiwanese dessert jelly filled with the colors of autumn and delicately scented with the ethereal and floral perfume of the wonderful osmanthus flower. Why the Osmanthus Flower Jelly for Lunar New Year, you may be wondering? Well, the osmanthus comes into blossom at just the time of the Lunar New Year and it is traditional for folks to sit under blossoming osmanthus trees and gaze at the full harvest moon while breathing the sweet air permeated by the fragrance of the blossoms. As a result of much lazing about under osmanthus trees, over the years Taiwanese have naturally incorporated the fragrant blossoms into all kinds of Lunar New Year celebratory foods and even wine!
FAMILY FORTUNES | LUNAR NEW YEAR
OSMANTHUS FLOWER CAKE For easy measurement of agar to liquid, use the ratio of 1g of agar powder or strip for every 100 ml of liquid to be gelled. Add more water if you want it softer and less ‘crunchy’.
Cook Time 20 mins
Ingredients 1/2 oz agar agar strips or agar powder, 13g 3/4 cup rock sugar, 150g 5 1/2 cups water (more if you want more wobbly jelly) 2 tbsp dried osmanthus flowers 2 tbsp dried wolfberries
Total Time 35 mins
1 Soak agar strips in cool water for 30 mins. 4 To serve, unmold by twisting mold until the Drain agar strips and put in a large pot with sides of jelly are detached. Or use a toothpick the 5 1/2 cups of water. Simmer over low heat to loosen sides before sliding jelly out. Serve for 10-15 mins until agar strips completely awesome jelly on your prettiest plate sprinkled melted. Add in sugar and stir until melted. with a shower of delicate osmanthus flowers. Add in osmanthus and wolf-berries. Let Store covered in fridge for up to 5 days. Enjoy simmer another 2-3 mins, stirring occasionally. your flower jelly! 2 At this point you can test how wobbly your jelly will be by spooning about a tbsp into a small bowl and letting it set in the fridge for a couple of mins. If the set jelly is too stiff for your liking add a bit more water. If jelly is too wobbly simmer a few more mins and retest.
5 As last important tip. Your flowers will sink. Like the Titanic. To the bottom of your mold. Which means that when you unmold your lovely jelly you will discover that the dried flowers have all bunched up on the top of an otherwise lovely jelly.
3 When the jelly is to your liking, remove from heat and let cool in pot for 5 mins before spooning into your mold. Remember if you use silicon molds you need to have those molds on a tray of some kind before filling with jelly or you’re never going to be able to move it without spilling everything out. Let continue cooling in the molds at room temperature for 10 mins or until the jelly just starts to thicken. Use a toothpick to stir up the osmanthus from the bottom of the mold where it has sunk. Repeat every couple of mins until the flowers stay suspended in the jelly. Finish the cooling in the fridge.
Chapter 1
Prep Time 15 mins
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Braised Burdock
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BENEFITS OF BURDOCK This is a nice side dish with a good balance of salty and sweet. It goes well with steamed rice and other vegetable side dishes. This is a perfect opportunity to try an exotic and healthy root vegetable rarely seen on a North American table. Burdock root is also known as a blood clarifying agent in ancient Taiwan medicine. Burdock root comes from burdock, a genus of weeds that are related to sunflowers and part of the daisy family. It is available as a tea in various tinctures, with manufacturers promising a wide range of benefits. Burdock root has been a part of traditional medicine, particularly traditional Chinese medicine, for centuries. Researchers are now beginning to design clinical studies to assess its benefits.
FAMILY FORTUNES | LUNAR NEW YEAR
BRAISED BURDOCK Kinpira Gobo is stir fried burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and health benefits! Cook Time 15 mins
Ingredients 2 burdocks, 270g (200g edible portion) 1 tbsp and 1 tsp sesame oil 1 tbsp sake 1 soy sauce 1 tbsp sugar ½ tbsp toasted sesame seeds Ichimi Togarashi (Japanese chili powder)
Total Time 30 mins
1 Scrape the skin of the burdock using the back of a knife. Rinse the root, then slice into match stick sized pieces. Alternatively, use a mandolin or vegetable peeler to make thin strips. 2 Soak the burdock in water for 10 minutes. Change the water every time it gets cloudy (I do this around 2-3 times). 3 Combine the sake, soy sauce and sugar in a bowl and mix until the sugar dissolves. 4 In a large pan, heat the sesame oil over high heat and add the burdock root. Stir fry for around 3 minutes (4 minutes if the root is cut my hand). 5 Add in the seasoning mix and cook until the liquid significantly reduces. Add in the sesame seeds and Japanese chili powder.
Chapter 1
Prep Time 15 mins
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Preserved Egg Tofu
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WHAT IS PRESERVED EGGS BY THE WAY Preserved eggs, also known as century eggs, thousand-year eggs, and millennium eggs, are a staple within Taiwanese households. In my house, a pack of six is empty by week’s end. Although considered delicious and common by those who eat it, its appearance or name alone is enough to deter many from tasting it. So what gives century egg its unusual, century-old appearance? Simple chemical processes that preserve the egg and give it its salty flavor. To create the egg, duck eggs are preserved in a mixture of clay, ash, salt, and rice hulls for several weeks or months. The yolk becomes a dark green and has a creamy consistency and taste similar to a briny pate, while the white turns into a translucent jelly. The magic in this process lies in the transforming agent alkaline salt, which breaks down the eggs flavorless proteins into small, flavorful compounds.
FAMILY FORTUNES | LUNAR NEW YEAR
PRESERVED EGG TOFU Press tofu with paper towel to extract excessive water content. If time allows, return tofu to the fridge for an hour before assembling. Cook Time 7 mins
Ingredients 2 century eggs 1 block (400g) silken tofu 2 Chinese long green peppers 2 cloves garlic, minced 1 bird's-eye chilli, seeded and chopped 1 tablespoon oyster sauce 2 teaspoons light soy sauce 1 tablespoon honey 1 teaspoon cooking oil Spring onion, chopped Cilantro, chopped
Total Time 22 mins
1 Peel century eggs and rinse with water. Cut into half-inch dice. (Have a glass of warm water ready while dicing the eggs-dip the knife in and wipe off with paper towel each time after slicing to avoid a gunky mess.) 2 De-seed long green peppers, remove pith and finely chop. In a non-stick pan, heat oil on medium heat. SautĂŠ diced green peppers for 1-2 minutes. Add minced garlic and chilli, cook until fragrant then lower heat. Stir in oyster sauce, soy sauce and honey. Season to taste, then set aside and allow to cool slightly. 3 Drain tofu, slice and arrange on a platter. Layer diced century egg on top and drizzle sauce mixture over. Sprinkle with spring onion and cilantro. Enjoy!
Chapter 1
Prep Time 15 mins
35
Introduction
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Chapter 1
FAMILY FORTUNES | LUNAR NEW YEAR
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Introduction
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Chapter 1
I feel a warmth around me, like your presence is so near. And I close my eyes to visualize your face when you were here. I endure the times we spent together, and they are locked inside my heart as long as I have those memories we will never be apart. Even though we rarely see each other, your voice is always there, because every night before I sleep, I have your kiss on my cheek.
FAMILY FORTUNES | LUNAR NEW YEAR
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Main Dish
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40 42 44 46 48
Herbal Chicken Soup Pan-Fried Whole Fish With Garlic, Ginger, And Scallions Dried Radish Omelet Red-Braised Pig’s Knuckle Sesame Oil Chicken
THE MAIN DISH IS USUALLY THE HEAVIEST, HEARTIEST, AND THE MOST COMPLEX OR SUBSTANTIAL DISH IN A MEAL. THE MAIN INGREDIENT IS USUALLY MEAT, FISH OR ANOTHER PROTEIN SOURCE.
FAMILY FORTUNES | LUNAR NEW YEAR
WHAT IS MAIN COURSE The main dish is usually the heaviest, heartiest, and most complex or substantial dish in a meal. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the “meat course”.
Chapter 2
In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of dénouement or anticlimax.
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42
Herbal Chicken Soup
HERBAL CHICKEN SOUP Before cooking the soup, the chicken will be cooked in hot water to make the chicken soup clearer and free of impurities.
Prep Time 20 mins
Cook Time 2 hours
Ingredients 14 lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver) 1 lb. chicken wings 2 medium yellow onions, quartered 1 cup coarsely chopped fresh cilantro 1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed 4 medium scallions, cut crosswise into thirds 3 medium cloves garlic, peeled 1/2 tsp. white peppercorns Kosher salt
Total Time 2 hr 20 mins
1 In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again. 2 Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary. 3 Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing. The importance of using good broth for Taiwanese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.
FAMILY FORTUNES | LUNAR NEW YEAR
Chapter 2
HOW SOUP MEANS TO US In grade school, you learn that one plus one equals two and the sky is blue because molecules in the air scatter more blue light than red light from the sun.You learn how to cooperate with others and clean up your own messes, and you learn that chicken noodle soup is what your mom makes you when you’re sick. So on a cold day in seventh grade, when I felt just a little under the weather, I thought I was only following protocol when I asked my mom for some chicken soup.
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PAN-FRIED WHOLE FISH
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Pan-Fried Whole Fish
If the fish is fresh, or what the Taiwanese call “swimming fish,” then steamed fish is usually the preparation of choice. Freshness aside, some types of fish are best for steaming (i.e. fish that are light and delicate) and some are better for frying. Prep Time 30 mins
Cook Time 30 hours
Ingredients 2 porgies, about 1 to 1½ pounds each 1/4 teaspoon salt 3 tablespoons canola or vegetable oil 5 slices ginger (1/8-inch thick) 1 teaspoon sugar 2 tablespoons hot water 2 tablespoons soy sauce Pinch of fresh ground white pepper ¼ teaspoon sesame oil (optional) 2 tablespoons Shaoxing wine 2 scallions, chopped
Total Time 1 hr
1 To prepare the sauce, in a small saucepan over high heat. Heat 2 tablespoons vegetable oil. Sauté 2 teaspoons ginger and the garlic. Add the chicken broth, vinegar, soy sauce, and sugar and bring to a boil. Remove from the heat and allow to cool. Add the chopped green onions when ready to serve. 2 Make 3 cuts across the fish almost down to the bone. In a small bowl, combine 2 teaspoons salt, 2 teaspoons ginger, 1/8 teaspoon sugar, and the sesame oil and rub the inside and outside of the fish. Marinate for 20 minutes (if longer, cover and refrigerate). Stuff the fish cavity with the sliced green onions and place on a baking sheet or platter. 3 In a small bowl, combine the flour, cornstarch, baking soda, ¼ cup water, ½ tablespoon oil, and the remaining 1/8 teaspoon salt. Mix into a smooth batter and brush over the fish. 4 Heat the vegetable oil to 375°F. In a wok or large, deep skillet. Deep-fry the fish until golden brown, 6 to 7 minutes. Drain well. Place on a platter. Serve with the ginger-scallion sauce on the side.
FAMILY FORTUNES | LUNAR NEW YEAR
Chapter 2
WHY WE EAT FISH IN THIS TIME A whole fish is a staple for New Year celebrations in Taiwan and is intended to welcome prosperity for the entire year. In Mandarin, the word for “surplus” (yú) is a homophone of “fish” (yú). There is also an idiom (níanníanyo yú), which means “to have a surplus every year,” which gave rise to its homophonic pun, or “to have fish every year.” I wouldn not mind the latter. It’s customary to serve the fish with the head and tail intact and only eat the middle because of another expression which literally means “to have both a head and a tail.”
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DRIED RADISH OMELET
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Dried Radish Omelet
Omelets can also be intimidating in their simplicity. No more! Today, we’ll show you how to make a perfect omelet, from whisking the eggs to sliding the finished omelet onto your plate. Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Ingredients 4 eggs
1 Whisk the eggs with the salt, pepper and 2 tablespoons of water.
2 tablespoons water
2 Heat the oil in a large fry pan or wok over medium-high, until the oil is very hot and begins to pop a little. Stir in the chopped dried radish and cook for about 30 seconds, stirring.
¼ teaspoon salt ¼ teaspoon white pepper 1 tablespoon finely chopped dried daikon radish 2 tablespoons vegetable, peanut or canola oil
3 Pour in the beaten eggs. Scrape the edges that are beginning to cook toward the center of the pan to create ruffles of gently cooked eggs in a tall, round heap. Loosen the edges of the omelet with a spatula. 4 Once eggs are almost thoroughly set on top and the underside of the omelet appears to be golden-brown, carefully flip the entire omelet over. Cook on the opposite side for about 1 minute or until lightly browned. Transfer to a serving dish to serve immediately.
FAMILY FORTUNES | LUNAR NEW YEAR
Chapter 2
WE JUST LOVE EGGS In the west, eggs and omelets are mainly served during breakfast with a few exceptions. Halfway around the world in Asia, eggs and omelets are served throughout the day. Because it cooks so easily and quickly, an omelet or hard-boiled egg is often piled on top of a bowl of rice or noodles. The Asian people love eggs, perhaps a little too much. Many Chinese side dishes are prepared using eggs. The omelet loaded all kinds of meats, vegetables, and pickles is very popular. Such omelets are served with either plain steamed rice or boiled congee. Omelets with pickles like this Preserved Radish Omelet (Chai Poh Nooi) are more often served with congee because pickles taste better with congee.
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48
Red-braised Pig’s Knuckle
RED-BRAISED PIG’S KNUCKLE The stock quantities may initially seem excessive, but the Master Stock can be kept indefinitely and develops depth of flavour each time it is reused. Simply strain the stock and store in the freezer until needed. Add a fresh set of aromatics to the stock and you are good to go.
Prep Time 25 mins
Cook Time 2 hours
Ingredients 1 pork hock (approximately 1kg) 1 tsp corn-flour (optional) 1 tsp chilli bean paste (optional) 1 cup Shaoxing rice wine (or dry sherry) 1/2 cup light soya sauce 1 cup dark soya sauce 1/2 cup brown sugar 2 spring onions, trimmed and cut into 3cm lengths 5 garlic cloves, skinned and lightly bruised 5cm fresh ginger, sliced 2 large star anise 5cm cinnamon stick 2 pieces of dried naartjie (tangerine or orange) peel 4 dried Chinese mushrooms 1 tsp sesame oil
Total Time 2.25 hr
1 Place the pork into a suitably sized saucepan, cover with cold water and bring to a boil. Simmer the pork for 10 minutes. Remove the pork from the pot and rinse to remove any remaining impurities. Rinse the saucepan out to be reused for the stock. 2 Add all the stock ingredients to the clean pot, along with 2 litres of water. Bring to a boil, then reduce the heat and simmer for 30 minutes to allow the flavours to mingle. 3 Place the pork hock in the stock. The pork must be completely submerged under the stock, so add some extra water if necessary. Bring the stock back to a boil, then reduce to a simmer and cover. 4 Simmer gently for at least 3 hours, checking every so often to see if you need to add more water.You will know when the pork is done when you can insert a chopstick without any resistance. 5 When you are ready to serve the pork, ladle some of the stock into a separate saucepan. If using, add the chilli bean paste and bring to a boil. Combine the corn-flour with a couple of teaspoons of water and slowly add to the boiling stock which will thicken and become glossy.
FAMILY FORTUNES | LUNAR NEW YEAR
Chapter 2
WHAT IS A GOOD RED-BRAISED PORK Richly flavored, red-braised pork hock is an old school Taiwanese classic and is the perfect way to cook an otherwise troublesome cut of meat. Slowly simmered in what is essentially a classic master stock, the meat and fat are rendered meltingly soft–so much so, one can “cut” through it with just a chopstick. Stained a reddish brown from the dark soya sauce, the silky sweetmeat is tempered with depth, whilst the aromatic sauce is enriched with the rendered juices from the braised pork.
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50
Sesame Oil Chicken Soup
SESAME OIL CHICKEN SOUP This Taiwanese Sesame Oil Chicken Soup is like a miracle worker. All of the ingredients in this soup have “warming” properties that can supposedly improve blood circulation, warm up those icy hands and toes, and help ward away the chill during the long winter ahead. Prep Time 15 mins
Cook Time 30 mins
Ingredients 1 ½ pounds bone-in chicken, cut into pieces 2 tablespoons vegetable oil ¾ cup rice wine ¾ cup dark sesame oil 2 tablespoons light sesame oil 7 slices fresh ginger root 1 ½ cups water 1 (16 ounce) package uncooked somen noodles
Total Time 45 mins
1 Bring a large pot of water to a boil. Stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. Heat the vegetable oil in a large skillet over high heat. Stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. Pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. Bring to a boil, then reduce heat to medium, and simmer for 3 minutes. Add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, drop the somen in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. Drain well in a colander set in the sink. 3 Stir the somen noodles into the simmering chicken to serve.
FAMILY FORTUNES | LUNAR NEW YEAR
Chapter 2
WHAT IS THE FUNCTION OF WINE In Taiwan, Sesame Oil Chicken Soup is a must-have for new mothers as well as elders, as it is known to nourish and strengthen the overall health. Let’s look at a few of this soup’s ingredients through a Chinese medicine lens: Chicken: enhances physical strength (no wonder moms across so many cultures give their kids chicken soup to fight off colds). Black sesame oil: nourishes the blood (many black-colored foods like black rice, black seaweed, black dates, and black wood ear mushrooms are beneficial for blood health). Ginger: promotes circulation and expels cold/dampness Rice Wine, aka Michiu: stimulates circulation and improves overall energy.
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Introduction
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Chapter 1
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Introduction
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Chapter 1
When monsters lurked beneath my bed, and scary dreams ran through my head,when thunder growled those sounds I dread, there you were, my father. When scuffed up knees made me cry, soft hankies wiped my sad eyes dry, coaxing me each time I tried, you were always there, my mother.
FAMILY FORTUNES | LUNAR NEW YEAR
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Snack
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56 58 60 62
Babao Rice Hakka Sweet Green Tea Brown Sugar Cake Peanut Mochi
A SNACK IS A PORTION OF FOOD, SMALLER THAN A REGULAR MEAL, GENERALLY EATEN BETWEEN MEALS.
FAMILY FORTUNES | LUNAR NEW YEAR
WHAT IS SNACK A snack is a small service of food and generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Chapter 3
Traditionally, snacks are prepared from ingredients commonly available at home without a great deal of preparation. Often cold cuts, fruits, leftovers, nuts, sandwiches, and sweets are used as snacks. The Dagwood sandwich was originally the humorous result of a cartoon character’s desire for large snacks. With the spread of convenience stores, packaged snack foods became a significant business.
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Eight Treasure Rice
58
WHAT IS EIGHT TREASURE RICE Eight treasure rice pudding is a traditional Taiwanese New Year dessert. The name “Eight Treasure’ comes from the “eight” key ingredients that this delicious dessert has. Traditionally Chinese people use eight different kinds of dried fruits to make this dessert, such as raisins or candied winter melon. Depending on where you are located it might be difficult for you to get hold of eight different kinds of dried or candied fruit, so this recipe only calls for five that should be easily found at your local Taiwanese or regular supermarket. Some other dried fruits you can consider using for this dessert are dates, red and green shredded plums, jackfruit or even dried longan pulp.
FAMILY FORTUNES | LUNAR NEW YEAR
EIGHT TREASURE RICE The dish is common made from glutinous rice and a combination of with eight fruits that, according to Chinese medicine, are meant to provide therapeutic effect. The commonly used treasures are: dried red dates, lotus seeds, candied plums, sweetened winter melon, dried longan, red bean paste, assorted beans, assorted nuts, and etc
Cook Time 1 hr
Ingredients 1.5 cup Glutinous rice 2 tbsp. sugar or brown sugar 1 tbsp. Butter or lard 1 tsp Goji berry 10 Lotus seeds 10 Dried red dates 2 tbsp. raisins 3 tbsp. Red bean paste 15 Candied mandarin orange 10 Candied cherry Candied winter melon
Total Time 3 hr
1 Soak the glutinous rice overnight in water.
Before steaming, drain all the water and add about 3 tbsp. of water to the rice. Steam for 30 minutes with the lid on. 2 Soak the lotus seeds and dried dates in warm
water for at least 2 hours.You can do this one day in advance. Cut the dates in halves.
5 Steam the assembly with the serving bowl rim
facing up for 30 minutes. Flip the bowl onto a serving plate. Generally remove the bowl. 6 Make syrup by combining the rest of the sugar
with 1/3 cup of boiling water. Thicken the syrup with a little corn starch. Evenly pour the syrup on top of the eight treasures rice.
3 While the steamed glutinous rice is still warm,
mix in the butter and 1 tbsp. of sugar. Taste the rice to make sure it’s not too dry. Mix in some warm water if the rice is too dry. 4 Assemble the rice and treasures in a serving bowl
to your liking. If you like to decorate, you’ll find this step FUN. The rule of thumb is separate each layer of treasures with a layer of glutinous rice. Try to keep the pretty ingredients on the bottom and around side of the bowl. Finish the top layer with rice.
Chapter 3
Prep Time 2 hr
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Hakka Sweet Green Tea
60
HAKKA POUNDED TEA IN TAIWAN There are a couple of stories about the origin of this tea. Almost two thousand years ago, as a general prepared to capture Chengdu, his troops were felled by a plague. A Hakka doctor prescribed this unique tea. The soldiers were miraculously cured. Another story claims centuries ago on the mainland, when the Hakka migrated south to Fujian, Jiangxi, and Guangdong provinces, they couldn’t carry much. But tea was light, quenched their thirst, and when they added ingredients from the local area, it filled their stomachs. So the tea gained a reputation for being healthy and filling.
FAMILY FORTUNES | LUNAR NEW YEAR
HAKKA SWEET GREEN TEA It is commonly enjoyed with an array of side dishes made from leek, long beans, kale, string beans, cabbage, dried radish. Cook Time 30 mins
Total Time 45 mins
Ingredients 1 oz loose leaf oolong tea (such as Organic Wu Yi Oolong Tea)
1 Roast the peanuts by frying them in a pan
16 oz (1 lb) peanuts
2 Do the same with the sesame seeds until they
7 oz sesame seeds 2 tbs of finely chopped mint 4 tbs of finely chopped basil 4 tbs of finely chopped coriander 2 cloves of garlic, finely chopped ½ tsp of salt Cooked rice Peanuts for garnish Puffed rice for garnish
without oil for 10-20 minutes until they turn pale brown. Set aside. turn golden. Set aside. 3 Heat some oil in a pan and stir fry the mint, basil,
coriander, garlic and salt for 2 minutes. 4 If you have a pestle and mortar grind this
mixture with the tea until it becomes a smooth paste. If you don’t have a pestle and mortar, use a blender to grind the mixture with the tea. 5 Add the sesame seeds and the roasted peanuts
and grind/blend further. If needed, add small amounts of water accordingly. 6 Pour this mixture into a larger bowl and add 17
cups of boiling water while stirring. 7 Serve with cooked rice and top with peanuts
and puffed rice.
Chapter 3
Prep Time 15 mins
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Brown Sugar Cake
62
WHERE DOES BROWN SUGAR CAKE COME FROM Brown Sugar Cake is a specialty of and most closely associated with the Penghu Islands (archipelago actually) off the west coast of Taiwan. Though it seems the cake’s ancestry stretches back to Okinawa and the Japanese period, as explained by the Penghu National Scenic Area. I however have never been to Penghu. Luckily I didn’t have to go there to find the cake since the cake is also popular in Taiwan proper.
FAMILY FORTUNES | LUNAR NEW YEAR
BROWN SUGAR CAKE One other note is on flavoring agents. I’ve tried making this recipe with only vanilla, which works fine, but adding vanilla pudding mix—we used Bird’s Custard Powder. Cook Time 20 mins
Ingredients 130 g. (4 1/2 oz. or about 2/3 c. packed) brown sugar 2 T. honey 1/4 c. of water 130 g. (4 1/2 oz. /a scant 1 c.) of all purpose flour 35 g. (1/4 c.) of rice flour
Total Time 40 mins
1 In a bowl beat the eggs and mix in the milk, oil,
and the cooled Sugar Syrup. 2 In a separate large bowl sift in the flour, rice
flours, baking soda and baking powder. Whisk together to make sure they are mixed evenly. 3 Make a well in the center of the flour mixture,
pour in the liquid ingredients. Whisk together until fully incorporated.
35 g. (1/4 c.) of glutinous rice flour
4 Let the batter rest for 20 minutes at temperature.
2 t. baking powder
5 While the batter is resting line a 9 inch round or
1 t. baking soda 3 eggs 1/2 c. milk 1/4 c. oil Roasted white sesame seeds for topping
8 inch square baking pan with parchment paper and get your steamer going. 6 After the 20 minute rest, pour the batter into the
pan and place the pan in the hot steamer. Steam for 30 minutes over medium-high heat. 7 Take the pan out of the steamer, sprinkle the
top with sesame seeds and let cool in the pan on a wire rack.
Chapter 3
Prep Time 20 mins
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Peanut Mochi
64
WHAT IS MOCHI Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice. Traditionally, the cooked rice is pounded to make the dough but glutinous rice flour (easily purchased from Asian grocers) mixed with water can be used instead. Mochi is a Taiwanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Taiwan, it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Taiwanese New Year and is commonly sold and eaten during that time.
FAMILY FORTUNES | LUNAR NEW YEAR
PEANUT MOCHI The biggest tip I can give when making these guys is to get those plastic gloves you see the people at the deli counter use. It’s nearly impossible to work with the sticky rice dough otherwise. Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Ingredients 3/4 cup & 2 tablespoons cup non-dairy milk 3/4 cup & 1 tablespoon coconut milk 1/2 cup sugar 1 tablespoon vegetable oil 3/4 cup & 2 tablespoons glutinous rice flour 3 1/2 teaspoons rice flour 1 tablespoon instant custard powder (vegan), can be omitted 2/3 cups peanuts, chopped 3 tablespoons sugar 4 teaspoons sesame seeds
1 For the mochi: In a pot, whisk together the
non-dairy milk, coconut milk, sugar and oil. Bring to a boil. Then turn off heat and set aside. 2 In a separate bowl, combine glutinous rice flour,
rice flour and custard powder. 3 Pour hot milk mixture over the flour mixture
and combine with a spatula until a smooth paste forms. 4 Put paste onto an oiled plate and place into
a steamer on medium high for 10 minutes. Turn off heat and let mochi mixture cool. 5 For the filling: While the mochi cooks, prepare
the filling by mixing the peanuts, sugar, sesame seeds and desiccated coconut.
3 tablespoons & 1 teaspoon desiccated coconut 6 To assemble: Put mochi between 2 sheets of
plastic wrap and roll into circular disks about 3/8 inch thick. 7 Put in about 1 tablespoon of filling and close the
mochi by pinching at the seams. 8 Drop into desiccated coconut to coat the outside.
Place into cupcake paper and serve.
Chapter 3
1/2 cup desiccated coconut
65
INDEX A Appetizer
p.20
66
Index
B Basic Ingredient Braised Burdock Babao Rice Brown Sugar Cake
p.12 p.29 p.57 p.61
C
I p.4 p.6 p.51
Colophon Copyright Chicken Soup
Introduction Illustration M
D
Main Course
Dedication p.7 Dried Radish Omelet p.47
P
E Equipment
p.10 p.22 p.41
Preserved Egg Tofu Pan-fried whole fish with garlic, ginger, and scallions
p.37 p.45
Peanut Mochi
p.63
p.20
H Hand Taking Cucumber Hakka Sweet Green Tea
R
p.31
Red-Braised Pig’s Knuckle
p.59
T Table Of Content The People of Taiwan The Land & Climate The Taiwanese pantry Taiwanese Burrito Takeaway Message
p.8 p.12 p.15 p.24 p.29 p.67
W Wine-Stewed Chicken with Sesame Oil
p.43
p.63
Chapter 1
FAMILY FORTUNES | LUNAR NEW YEAR
67
COLOPHON Author Cathy Erway Photograpy Pete Lee, Amritanshu Sikdar, Laura Lee Moreau Design Hai Hsiang Lang Typeface Used Bembo Std Regular Bembo Std Semibold Bembo Std Bold Georgia Bold Acumin Pro Light Acumin Pro Bold Paper Epson Presontaion paper matte International Accent Opaque Course Typography 3-Complex Hierarchy Instructor Ariel Grey Printed by In Hiatus Studios in the United States of America. 582 Market St #100, San Francisco, CA 94104 Student Project Only
Chapter 1
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Introduction
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Chapter 1
FAMILY FORTUNES | LUNAR NEW YEAR
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Introduction
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Chapter 1
Daddy: you are my world.You have taught me what true love is; what it’s like to have a soul mate. The way you love my mother is extraordinary. All I want in love is what you and mom have.You taught me that it’s okay to wait and be careful with my heart.You taught me to have high expectations and to never be afraid to be the best version I can be.Your main priority is us. My goal in this lifetime is to marry someone exactly like you. Thank you for being the one man in my life who never disappoints me who always has my back no matter what. Thank you for loving my mom and for loving us with everything you have.
Momma: you are the light of my life. All that I am, all that I hope to be, I owe to you.You taught me what it means to love unconditionally and how to work hard for something I am passionate about and never ever, under any circumstance, give up.You are the reason for my faith, and I love growing in Christ with you.You show me that hard works amount to success, but your success means nothing without a strong family; money doesn’t buy you happiness, the people you surround yourself with does. Thank you for being my role model and my biggest fan. I can’t thank you enough for all you do for our perfect little family.You are my hero.
Thank you for being my biggest supporters. Thank you for loving me even when you hate me. Thank you for constantly putting my happiness before your own. Thank you for all the opportunities you have given me in order to reach the utmost success. Thank you for teaching me how to love. Thank you for giving me people to look up to. I can’t ever say this enough but thank you.
Dear Family,
FAMILY FORTUNES
FAMILY FORTUNES | LUNAR NEW YEAR
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Lunar New Year
Introduction
78
This is a cookbook that modernizes Taiwanese traditional food and allows new generations to appreciate the Lunar New Year. This spring festival focuses on the concepts of home and reunion. Taiwan’s culture is open and enthusiastic, but when interacting with family, the connections become more timid. These recipes encourage the family and warmth of your gatherings. I have a little recipe to take away your woes. All of the ingredients are right behind your nose.You need two cups of courage and a little pinch of luck. A quarter-pound of cleverness and another pound of love. Stir your ingredients into one tremendous stew. It’s a recipe for Chinese New Year steaming inside of you.
4 606453
849072
Price US 60.50
Knopf Doubleday Published
