Jellied Cocoa Pudding

Many Taiwanese meals conclude with a thin custard or jelly, as it is called. The texture is very light, and the taste is pleasing, not heavy or overly sweet. Jellied Cocoa Pudding is especially cool and refreshing on a hot August night!

Makes 4 servings

4 candied cherries
1 can (15 ounces) sliced peaches
1 cup shelled raw peanuts
1 cup shelled raw almonds
6 tablespoons cornstarch
2/3 cup raw or white sugar
1 tablespoon cocoa powder

Place a candied cherry in each of 4 teacups. Top each cherry with a cut-up peach slice. Process the peanuts, almonds, and 3 cups water in a blender until liquefied. Strain the juice, discarding the pulp. Combine the cornstarch with 6 tablespoons water. Heat the juice, sugar, and cornstarch mixture over high heat, stirring constantly to avoid lumps. When mixture comes to a boil, lower heat and simmer for 8 to 10 minutes, or until the mixture starts to thicken, stirring constantly. Ladle ½ cup of the custard mixture into each cup, covering the fruit.

Whisk the cocoa powder into the remaining custard mixture. Blend thoroughly then distribute evenly among the 4 cups, carefully spooning the cocoa mixture over the other ingredients. Refrigerate for a minimum of 4 hours, or until the custard has set.

Invert the cups onto a shallow serving platter, so that the cherries are on the top. Garnish with the remaining peach slices. If desired, spoon several tablespoons of the peach juice over all.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Stir-Fried Crab with Bamboo Shoots

Serves 4

½ cup chopped pork
½ cup chopped mushrooms
1 cup (8-ounce can) thinly sliced bamboo shoots
2 green onions, sliced
1 clove garlic, minced
¼ cup sesame oil
1 cup fish or vegetable stock
¼ teaspoon cornstarch
1 teaspoon water
1 cup crabmeat, cooked
2 tablespoons oyster sauce (see above)
3 egg whites, stiffly beaten

Preheat the oven to 475º. Stir-fry the pork, mushrooms, bamboo shoots, green onions, and garlic in the oil for 6 minutes, or until the pork is thoroughly cooked and the vegetables are tender. Add the stock to the vegetables. Combine the cornstarch and water and stir into the mixture. Allow it to come to a boil then lower heat and simmer for 5 minutes, stirring occasionally. Carefully pick over the crabmeat, discarding any bits of shell. Add the crabmeat and oyster sauce and heat through. Pour the mixture into a large serving bowl. Mound the egg whites in the center, spooning several tablespoons of the sauce over all. Place in the oven for 3 to 4 minutes, or until the egg whites are golden brown.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Zucchini and Loofah

When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.

Makes 4 servings.

½ pound zucchini
½ pound loofah (available at Asian markets), or summer squash
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon soy sauce, or to taste
¼ cup water


Rinse the vegetables thoroughly. Score the zucchini with a fork and slice diagonally into ½-inch slices. Peel the loofah and cut diagonally into ½-inch slices. Combine with the oil and garlic and stir-fry over high heat for 1 to 2 minutes. Add the soy sauce and water. Cover and steam for 2 minutes, or until vegetable slices are tender but still crisp.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Oyster Sauce

Commercial oyster sauce is a concentrated, brown sauce made of ground oysters, soy sauce, and brine. It is used as commonly in Taiwan as ketchup is in the United States. Also available in a vegetarian variety, oyster sauce enhances any dish, bringing out the various flavors of the other ingredients.

Makes 1½ cups sauce.

1 can (3¾ ounces) smoked oysters
½ cup rice wine
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon raw or brown sugar
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste

Finely mince the oysters or, using a blender’s pulse mode, pulverize the oysters in their liquid. Add all ingredients to a saucepan and simmer for 15 minutes. Strain, cool, cover, and refrigerate. Will keep up to a week in the refrigerator.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Wilted Chinese Broccoli with Oyster Sauce

Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.

Makes 4 servings.

1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)

Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Garlic Sesame Sauce

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Steamed Asparagus

Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.

Makes 4 servings.

2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water


Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.

Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Five-Colored Pork and Shrimp Rolls

To-gan is a dried variety of tofu that has been steeped in various spices and seasonings. Having absorbed those flavors, to-gan then imparts them to any dish to which it is added.

Serves 4.

½ pound pork tenderloin, thinly sliced
12 freshwater shrimp
1 quart salted, boiling water
2 tablespoons raw or light brown sugar
2 tablespoons soy sauce
2 cups mung bean sprouts
1 large cucumber
½ teaspoon salt, or to taste
½ pound dried tofu (to-gan)
½ teaspoon sesame oil
10 (3-inch round) wonton wrappers (available at Asian markets)
2 tablespoons chopped fresh parsley
2 tablespoons peanut powder (available at Asian markets), or peanut butter
Fresh parsley sprigs
3 green tomatoes, sliced

Bring the pork tenderloin and shrimp to a gentle boil in the salted water. Cook for 6 minutes or until the pork and shrimp are done. Remove from the water with a slotted spoon. When the pork and shrimp are cool enough to handle, finely chop the pork tenderloin and shell the shrimp. Mix with the sugar and soy sauce.

Blanch the bean sprouts in the boiling water. Remove and drain thoroughly. Slice the cucumber into pencil-sized strips. Salt and allow strips to drain for 5 minutes on paper towels. Slice the dried tofu into pencil-sized strips.

Oil the wonton wrappers sparingly. Working with one wrapper at a time, place it on a plate. Spread one-tenth each of the pork, shrimp, and bean sprouts on the wrapper. Add a cucumber slice, 2 tofu strips (arranged lengthwise), chopped parsley, and peanut powder. Roll tightly, slightly dampening the wonton ends to adhere. Slice in half width-wise. Arrange on a platter and garnish with fresh parsley sprigs and tomato slices. Continue until all the ingredients are used.

Picture courtesy of Karen Hulene Bartell. This post is a member of the Chinese Father's Day menu series.

Chicken Soup with Shiitake Mushrooms and Carrots

Serves 4.

½ cup finely sliced chicken
1 teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon cornstarch
1 tablespoon rice wine (available at Asian markets)
2 tablespoons sesame oil
4 cups chicken broth
½ cup sliced shiitake mushrooms
½ cup thinly sliced carrots

Dredge the sliced chicken in the salt, pepper, and cornstarch. Stir-fry in a wok with the rice wine and sesame oil for 2 to 3 minutes. Add the chicken broth, mushrooms, and carrots, and simmer, covered, for 15 minutes, or until chicken is cooked and vegetables are tender.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Ba-Ba’s (Father’s) Day

Treat your father twice this year! This week sees the last in our series of three Taiwanese holiday menus from Karen Hulene Bartell, with a special menu for China's Father's Day. Says Karen:

Father’s Day in Taiwan comes in August, not June. It’s known as Ba-ba Day or Double-Eight because it falls on the eighth day of the eighth month. The Mandarin Chinese word for eight is ba, so the eighth day of the eighth month is ba-ba. Ba-ba also happens to be the Mandarin word for papa or father, so it’s a natural progression for that date to be Father’s Day in Taiwan.

Ba-Ba’s Day Dinner

Chicken Soup with Shiitake Mushrooms and Carrots
Five-Colored Pork and Shrimp Rolls
Steamed Asparagus with Garlic Sesame Sauce
Wilted Chinese Broccoli with Oyster Sauce
Zucchini and Loofah
Stir-Fried Crab with Bamboo Shoots
Watermelon Slices
Jellied Cocoa Pudding

Photo courtesy of Karen Hulene Bartell.

Straw Mushrooms and Snow Peas

Snow peas, also known as pea pods or Chinese peas, are flat green pods that are collected before the peas have fully matured. There is no need to shell these immature peas. Only trim off the ends and the stringy substance along the tops. Snow peas add bright green color, a crunchy texture, and a delicate flavor to any Chinese dish.

Makes 4 to 6 servings.

1 pound fresh snow peas
¼ cup peanut or vegetable oil
½ teaspoon salt, or to taste
1 pound straw mushrooms, rinsed and drained
½ cup water
¼ cup oyster sauce (available at Asian markets)
1 tablespoon soy sauce
1/8 teaspoon ground white pepper, or to taste
1 teaspoon raw or white sugar

Remove the ends and strings from the snow peas. Add the snow peas, oil, and salt to a wok. Stir-fry the mixture for 3 to 5 minutes, or until the peas are tender-crisp. Add the remaining ingredients. Stir-fry for 1 to 2 minutes, or until mushrooms and peas are tender. Serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Ginger Vinegar & Mustard Celery Seed Rub

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.


Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.

Baked Pork Ribs Rubbed with Mustard Celery Seed

Makes 4 to 6 servings.

4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water

Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.

Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.

Fresh Lotus Root Salad

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Wonton Soup

Serves 4 to 6.

½ pound lean pork, chopped
1 tablespoon soy sauce, or to taste
1 teaspoon minced fresh ginger
½ teaspoon salt, or to taste
6 tablespoons (10 ounces) frozen spinach, chopped and drained
½ pound (3½-inch square) wonton wrappers (available at Asian markets)
2 quarts boiling water
6 cups chicken broth
1 cup coarsely chopped fresh spinach leaves

Combine the pork, soy sauce, ginger, and salt in a large bowl. Fold in the cooked and drained spinach and mix well.

Place a teaspoon of the filling just below the center of each wrapper. Fold one end of the wonton over, tucking it beneath the filling. Dampen the edge to secure it. Roll it between your hands to form a small cylinder. Pull the 2 ends down beneath the roll until they overlap. Using damp fingers, pinch the ends firmly to secure.

Drop the wontons into rapidly boiling water. Bring again to a boil, then lower heat and simmer for 5 to 6 minutes, or until pork is thoroughly cooked, yet the wontons are still a bit firm. Drain the wontons and discard the water. Add the broth to the 5-quart pot and bring to a boil. Add the fresh spinach and wontons. Bring to a boil once more then serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Hungry Ghost Week Menu

This week: Another great Taiwanese menu from Karen Hulene Bartell's Best of Taiwanese Cuisine!

Hungry Ghost Menu

Wonton Soup
Fresh Lotus Root Salad
Baked Pork Ribs Rubbed with Mustard Celery Seed
Straw Mushrooms and Snow Peas
Orange and Honeydew Wedges
Candied Lotus Seeds
Grape Tomatoes*

Taiwan has a counterpart to Halloween, but, instead of one day, this celebration lasts a month. The seventh lunar month is known as Hungry Ghost Month. The first day is called the Opening of the Gates of Hades; the last is called the Closing of the Gates of Hades. People believe that for a month, hungry ghosts walk the streets, looking for a good party. The fifteenth day of the seventh month is especially ominous. Many Taiwanese stay home that day, hoping to avoid an unlucky encounter with a ghost out enjoying the festivities. They display fruit, alcohol, and cigarette offerings on small tables outside their front doors. They light incense and burn ghost money (silver paper rectangles that look like money) to appease the hungry ghosts. They hold colorful parades, wear over-sized effigies of Buddhist saints, and light millions of firecrackers, hoping to frighten away the evil spirits. What better time to hold a party?

*Grape tomatoes are very sweet tomatoes about the size of grapes. These are considered a fruit, not a vegetable, and are eaten for dessert.

Chinese cut-out image courtesy of Karen Hulene Bartell.

Date-Filled Wontons

Use the peelings of only organically grown oranges.

Makes 48 wontons.

4 (8-ounce) packages chopped, pitted dates
2 cups finely chopped walnuts
½ cup grated orange peel
½ cup orange juice, as needed
1 pound (3½-inch square) wontons, purchased of made
3 cups peanut or vegetable oil
2 tablespoons confectioners' sugar

Combine the chopped dates, walnuts, and orange peels and roll into a large ball. If necessary, add a little orange juice to help make the mixture cohesive. Taking about 1 tablespoon of the mixture, roll it between your palms into a 1 x 1/3-inch cylinder. Place it in the center of a wonton and fold a wonton corner over it, tucking it beneath the date filling. Roll up, jellyroll fashion. Twist ends to secure. Add the oil to a wok or deep fryer and heat to 375˚. Deep-fry 9 to 10 wontons at a time, turning occasionally, for 2 to 3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on absorbent towels. Continue until all the wontons and fillings are used. Dust with confectioners' sugar before serving. Make the day before, place in plastic bags or airtight containers, and refrigerate. Pop a few into the microwave to reheat for the two of you, and enjoy.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.

Spicy Szechwan Eggplant

Recipe three from Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

½ pound Oriental eggplants (available at Oriental markets), or 1 small domestic eggplant
2 green onions
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon black beans sauce
¼ teaspoon sliced chili pepper, or to taste
2 tablespoons chicken broth
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ teaspoon Ten-Spice Powder
3 tablespoons sesame oil
1 tablespoon water
½ teaspoon cornstarch

Slice unpeeled eggplant into 2 x ½-inch strips. Trim and finely slice the green onions. Reserve half for garnish. Combine half the onions with the garlic, ginger, black beans, and pepper; set aside. Blend the broth, soy sauce, vinegar, sugar, and ten-spice powder in a small bowl; set aside. Heat 2 tablespoons of the oil in a wok. Stir-fry the eggplant over medium heat for 5 minutes, or until the eggplant is soft. Remove eggplant with a slotted spoon and set aside. Add the remaining 1 tablespoon oil and onion/garlic mixture to the wok. Stir-fry for 30 seconds. Fold in the eggplant and broth mixture. Bring to a boil and simmer, stirring occasionally, until the excess liquid has evaporated. Whisk the water with the cornstarch. Stir into the eggplant and heat until sauce thickens. Remove to a serving platter. Garnish with the remaining green onions.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Valentine's Day menu series.

Swallow’s Nest

Part three of Karen Hulene Bartell's Chinese Valentine's Day menu for two:

These “nests” can be prepared up to three days in advance if wrapped in plastic and refrigerated, or, if frozen, they can be made up to three weeks in advance. Valentine’s Day is a time for enjoying the fruits of your labor, not for laboring!

Makes 2 nests.

3 ounces Chinese egg noodles (about 2 cups cooked noodles)
Sesame oil for deep-frying

Prepare the noodles according to the directions on the package. Drain thoroughly on absorbent towels overnight, covered. Brush the inside of a medium strainer with oil. Spread half the noodles over it evenly. Brush the outside of a smaller strainer with oil. Press the second strainer against the noodles, sandwiching the noodles between the 2 strainers. Very carefully lower all into a wok half-filled with hot sesame oil. Deep-fry for 2 to 3 minutes, or until the first nest is golden brown. Remove from the oil and very carefully release the nest from the 2 strainers. Drain on absorbent towels. Repeat with the second nest.

This post is a member of the Chinese Valentine's Day menu series.

Piquant Lime Chicken in Swallow’s Nest

Part two of Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

2 chicken breasts, boned and skinned
3½ tablespoons cornstarch
¼ teaspoon salt, or to taste
2 tablespoons water
2 egg yolks, beaten
¼ cup sesame oil
2 green onions, sliced diagonally
1 cup chicken broth
¼ cup freshly squeezed lime juice
3 tablespoons raw or dark brown sugar
2 tablespoons honey
1 teaspoon minced fresh ginger

Pound the chicken breasts with a mallet to flatten and tenderize. Combine 2 tablespoons of the cornstarch, salt, water, and egg yolks in a shallow bowl. Heat the oil in a wok. Dip chicken into the cornstarch mixture, then stir-fry over high heat for 6 minutes, or until chicken is golden brown. Remove, drain on absorbent towels, and arrange each chicken breast in a Swallow’s Nest (see next post). Garnish with the green onions. Combine 1½ tablespoons cornstarch and the remaining ingredients in the wok. Stirring constantly over low heat, cook the sauce for 3 to 4 minutes, or until it thickens. Spoon the sauce over the chicken breasts.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Chinese Valentine's Day menu series.