Latest Rockland, Maine, weather
search sponsored by
Monday, December 05, 2016
Taiwanese Leftover Thanksgiving Turkey Rice
Taiwanese Leftover Thanksgiving Turkey Rice
Wednesday, November 23, 2016 10:03 AM
In Taiwan, every city has its own specialty food. The southern Taiwanese city of Jia Yi is most know for its turkey rice, which originated sometime after World War II when the American military, which established a base there, imported . . .
  • The Way Rice Should Be: Taiwanese Popcorn Chicken
    Fried chicken is one of my guilty pleasures and I love exploring new recipes for the various versions of this beloved dish from around the world. So far in this column I’ve shared two of my favorite fried chicken recipes, from Korea . . .
  • The Way Rice Should Be: Tu Dou Si — Shaanxi Sour & Spicy Shredded Potato
    During our trip back to Taiwan last spring, one of my prime objectives was to visit a certain Northern Chinese cuisine restaurant in Taipei. The owner and chef of the restaurant is from the Shaanxi province of China, which is a . . .
  • The Way Rice Should Be: Dan Hobuck Jun (Squash Pancake)
    “Jun” means “pan fried” in Korean. Different types of pancakes and pan-fried patties are often served as side dishes in Korean meals. In the old days, juns were only served to the royal family as a banquet food because they are . . .
  • The Way Rice Should Be: Five Spice Dougan  (Pressed Tofu)
    Tofu has become a pretty popular food in Western countries, but while the processed soybean substance is usually considered to be a meat substitute, for many Asians it’s just another ingredient to complement our dishes. . . .
  • The Way Rice Should Be: Vietnamese Baguette
    There are few things I enjoy more than the smell of freshly baked bread in the kitchen on a Sunday morning. I like to bake at least one loaf of bread a week, but no matter how many times I do it, I still get really excited . . .
  • The Way Rice Should Be: Bún Cha
    Three days before we arrived in Hanoi back in May, Anthony Bourdain — author, chef and host of the TV show “Parts Unknown” — posted a photo on Facebook of him and President Obama having dinner together in a tiny noodle shop . . .
  • The Way Rice Should Be: Vietnamese Street Food, Part 2 — Cóm Gà
    This is the second installment in Hanji O’Chang’s recipe series, inspired by her trip to Vietnam earlier this summer, on how to make Vietnamese street food using local Maine ingredients. . . .
  • The Way Rice Should Be: Bánh Mì
    Last month, when my husband and I traveled back to Asia, we spent a good chunk of our journey in Vietnam. Vietnam is a stunningly beautiful country with scenic mountains and beaches, but our main objective was . . .
  • The Way Rice Should Be: Stir-Fried Garlic Scapes (Maneuljjong bokkeum)
    If you have planted garlic in your garden, then this is probably the time of year you harvest garlic scapes and make pesto out of them. If you are looking for more creative ways to use up your scapes . . .
  • The Way Rice Should Be: Filipino BBQ
    Southeast Asia is well-known for having some of the most delicious dishes due to the region’s diverse cultural influences as well as its broad array of tropical fruits and vegetables and fragrant spices. . . .
  • The Way Rice Should Be: Zhongzi Celebrating The Dragon Boat Festival
    Growing up in South Africa and being the only Asian kid in class wasn’t always easy, particularly when it came to meal time. My Korean mom always lovingly packed a little tin box with her . . .
  • The Way Rice Should Be: Yang Nyeom Chicken (AKA Korean Fried Chicken)
    Many cultures around the world have some version of fried chicken made with varying seasonings and batter ingredients. Unless you’re a vegetarian, fried chicken is one of those . . .
  • The Way Rice Should Be: Garlic Naan Bread
    Although bread is often associated with Western food, it’s also a staple of daily diets in parts of Asia. Naan is a type of bread that is widely eaten in west Asia, south Asia and even . . .
  • The Way Rice Should Be: Coconut & Mango Mochi Rice Cakes
    People who know me personally know that there’s nothing I love more than making desserts. As much as I love baking pies and pastries, I often forget how fun it is to make Asian desserts. . . .
  • The Way Rice Should Be: Sweet Potato Samosas
    For the past few weeks, I have been experimenting with cooking meatless dishes to try a healthier diet, but also as a personal challenge. If you have been following my recipes for a while . . .
  • The Way Rice Should Be: Hot Oil Noodles
    Rice and noodles are the staple components in Chinese cooking. As we say in Chinese, “grain in the south, wheat in the north,” because the weather in southern Chinese provinces is conducive . . .
  • The Way Rice Should Be: Taiwanese Salt and Pepper Ribs
    By now you probably already know how seriously we Taiwanese take our street foods. One of the most popular street food vendors is the fried food stand. But they are not the same kind of fried food stand . . .
  • The Way Rice Should Be: Thai Spicy Pork Stir Fry with Basil
    If you’ve been following my column for a while, you may already know that I am a huge fan of South East Asian food. Whenever my family goes to a Thai restaurant in Taiwan we always order the “da pao zhu” . . .
  • The Way Rice Should Be: A Chinese New Year Feast
    Chinese New Year is the biggest holiday in Asia and is celebrated in Taiwan, China, Hong Kong, Korea, Malaysia, Singapore, Vietnam, Philippines, Burma and many more countries. Like Thanksgiving and Christmas, it’s a time for families to gather together and eat lots and lots of food. Each dish holds a different symbolic meaning of good fortune.
  • The Way Rice Should Be: Taiwanese Gua-Bao; An Annual Work Party Favorite
    Thanks to New York chef Eddie Wong, author of “Fresh Off the Boat,” Gua-Bao has became a foodie favorite in the past few years. And with Chinese New Year . . .
12