Soy sauce eggs: eggs stewed in a soy sauce mixture I like eggs. Hard-boiled ones are a great breakfast treat. Cooking them with a sweet-savory soy sauce base, though, makes them wonderful snacks or complements to meals. Nowadays, you can even buy a packet of the appropriate spices at the local Asian market. Then all you need to do is stick peeled, cooked eggs in the pot and simmer until done. … [Read more...]
Foodie Friday: Pigs’ Feet
December 19, 2014 2 Comments
Pigs' feet: stewed porcine hooves Ah yes, the wonderful smell of soup. But what's in this savory broth? That's right, pigs' feet. It's a great confinement stew, filled with rich nutrients for new mothers. The meat itself is braised, so it falls right off. There's also a gelatinous texture to some of the tasty bits. If you don't think too hard about what you're actually eating, it's a pretty hearty dish for a winter's day. What's a great stew for wintry days? … [Read more...]
Generational Names
December 8, 2014 4 Comments
"This year your highest priority will be your family." Family is important to me, and last week I posted about my baby nephew, along with special foods for new moms. This week I'll be talking about birth names. I remember searching online and flipping through baby books to choose special English names. The more difficult task, though, was picking a Chinese name. That required discussion between my husband and me, plus consultation with both sets of parents. This is because a Chinese … [Read more...]
Foodie Friday: Potstickers
November 28, 2014 7 Comments
Potstickers: dumplings, often pan-fried In Chinese, the dumplings are literally called "pot stick." My mom used to make the filling of potstickers from scratch. She'd pull out our food processor and blend together pork and leeks. Any meat and vegetable combo will work, though. Some people prefer these dumplings steamed. I'm a big fan of having them pan-fried because I like mine crisp. This requires steaming the potstickers in the beginning, letting the water reduce, and then frying them in … [Read more...]
Foodie Friday: Chili Dumplings
October 31, 2014 Leave a Comment
Chili dumplings: a cross between wonton and siu mai, doused in a chili oil-soy sauce mix Technically, this dish is called "meat dumpling in chili oil." It's a classic Szechuan dish (the Chinese region known for tongue-tingling delights). Now, I've had dumplings before (xiao long bao, wonton, and whatnot). I also have varieties of chili paste in my pantry (thanks to my spice-loving dad). But putting the two together? An amazing culinary experience. The skin of these dumplings are wonton … [Read more...]
Foodie Friday: Wonton
September 12, 2014 6 Comments
Wonton: tender dumplings, often boiled Want the quickest meal ever? Toss some wonton with instant ramen noodles. Wontons have a delicate wrapper. In modern-day Chinese, eating them is often known as "swallowing clouds." (The original definition is very different.) Their soft exterior melts in your mouth and contrasts well with the heartier stuffing. (By the way, I hear they have great shrimp wontons in bulk at your local Costco.) During the Tang and Song Dynasties, poets even wrote … [Read more...]
Foodie Friday: Stir-Fried Tofu
August 22, 2014 Leave a Comment
Stir-fried tofu: sizzling bean curd straight from the wok Tofu is wonderful. Even back in 220 A.D., archeologists found pictures indicating the preparation of soy milk and tofu. It's been suggested that tofu made its appearance in northern China during the Later Han Period. Made from soy milk, tofu can range in texture. It's absolutely silky when made fresh and feels refreshing eaten in cool blocks. It's also a great source of protein, so you can substitute it for any kind of meat in a … [Read more...]
Foodie Friday: Ha Cheong
June 27, 2014 1 Comment
Ha Cheong: ubiquitous dim sum dish made of steamed rice rolls and shrimp There's a slew of rice noodle rolls to select from on the dim sum cart: beef, dried shrimp with scallions, char siu, etc. My favorite is the simple style with tasty prawns. The key is having fresh shellfish coupled with a tender steamed wrapper--the texture of the skin should be almost too slippery for your chopsticks to hold. Of course, the highlight of ha cheong has to be the sweet soy sauce (some versions call for … [Read more...]
Ribbon Dancing
May 19, 2014 6 Comments
"On earth no feast lasts forever." -Chinese proverb But sometimes you wish it could. Over the weekend, there was a Taiwanese American Heritage Week festival. (Taiwanese American Heritage Week starts every Mother's Day weekend in most major cities.) The L.A. one featured folk dance, aboriginal music, Taiwanese food, and more. As a child, I loved seeing performances of the ribbon dance. Women would sway to traditional music, making the swirls of ribbon fly into the air. Originating in the Han … [Read more...]
Chinese Moms and Lullabies
May 12, 2014 6 Comments
"If you do not brave the tiger's lair, how can you capture the cub?" - Chinese proverb Even though it's past Mother's Day, I hope I still continue to honor and appreciate my mom. My mom is definitely not a tiger mom, although she did expect the best from her children. While growing up, I had a hard time reconciling my mom with the Western archetype I saw on TV (i.e. June Cleaver). As I've grown older, I now know better and admire her unique and Chinese shows of affection. Besides the continual … [Read more...]
