Taiwanese Archives - Pickles and Tea

Quickie Congee in the Instant Pot

18 Jan, by Smithsonian Asian Pacific American Center in Breakfast, Chinese, Cooking method, Do ahead, Filipino, Grains, Indonesian, Instant Pot, Kid-friendly, Main Course, Malaysian, One-wok meal, Poultry, Singaporean, Soups, Taiwanese, Vietnamese

Nothing beats a warm, comforting bowl of congee (or arroz caldo, or bubur, or whatchamacallit) made by grandma, especially when you’re sick. Not many of us still have that luxury. In fact, we’re probably the ones doing the cooking. Making congee is definitely a labor...

“The Food of Taiwan” and Taiwanese Red-Braised Pork Belly (红烧肉) Recipe

29 Apr, by Smithsonian Asian Pacific American Center in Braising, Chinese, Cook books, Entrees, Food traditions, Main Course, Pork, Recipes, Taiwanese

Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Fortunately, I came across The Food of Taiwan—Recipes from the Beautiful Island (Houghton Mifflin Harcourt, 2015) by...

Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)

29 Feb, by Smithsonian Asian Pacific American Center in Boiling, Breakfast, Chinese, Comfort food, Filipino, Grains, Indonesian, One-wok meal, Pork, Seafood, Singaporean, Taiwanese, Thai, Vietnamese

Although Lady Spring teased us with her glorious appearance this past weekend, the upcoming snow in the forecast reminds us that it's still winter. And there's nothing better than a steamy bowl of rice porridge when you're in need of something warm and comforting for both your soul...

A Dumpling for Every Friend: #3–The Meat Lover (Spiced Beef Momos)

30 Jan, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Celebrations, Chinese, Comfort food, Food traditions, Meat, Sauces, Steaming, Taiwanese

You may be married to one. Your best friend may be one. You may even unknowingly be nurturing one at home. My point is: I’m sure everyone knows at least one meat-loving carnivore, someone who frowns at a meal sans meat and/or shuns anything remotely...

Glutinous Rice Dumplings and the Dragon Boat Festival

19 Jun, by Smithsonian Asian Pacific American Center in Boiling, Celebrations, Chinese, Comfort food, Cook books, Food traditions, Indonesian, One-wok meal, Snacks, Stir-frying, Taiwanese

I have vivid memories of the annual dragon boat festival, also called Duan Wu Jie (端午节) or Double Fifth Festival (because it occurs on the 5th day of the 5th month of the traditional lunar calendar). Most of the time, we watched the dragon boat races (the...

A Chef Dishes on Mom and a Taiwanese Fried Chicken Recipe

08 May, by Smithsonian Asian Pacific American Center in Appetizers, Comfort food, Deep-frying, Entrees, Fusion, Japanese, Taiwanese

Many chefs pay homage to their moms and the recipes that nourished them as children in their restaurants. In a Mother's Day tribute for edibleDC’s Spring issue (out now!), I had the privilege of talking to three Washington D.C. chefs about their awesome moms and...