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The Food of Taiwan: Recipes from the Beautiful Island Hardcover – March 24, 2015
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Editorial Reviews
Review
"In this appetizing collection, Erway (The Art of Eating In), an acclaimed blogger at Not Eating Out in NY, takes readers on a cultural and culinary tour of Taiwan that will engage armchair travelers and foodies alike… From pantry staples such as chili bean sauce, ginger, and rice wine to the vibrant night markets that take over entire streets, she offers an insider’s perspective of the Taiwanese lifestyle and reveals what makes a dish distinctly Taiwanese. In addition to chapters on appetizers, vegetables, meat, and seafood, she explores the lasting culinary influences of military villages, train bento boxes, and Taiwanese tea. Recipes for fried pork chop noodle soup, shredded chicken over rice, and Hakka-style sweet green tea convey cultural insight as well as instruction… Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection."
—Publisher's Weekly, starred review
—Publisher's Weekly, starred review
“Erway’s cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway’s charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine.”
—Grace Young, author of Stir-Frying to the Sky’s Edge
“A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great.”
—Peter Kaminsky, author of Culinary Intelligence
“Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes—like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi—to themselves. In Cathy Erway’s new cookbook The Food of Taiwan, she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party.”
—Robert Sietsema, Eater NY
About the Author
CATHY ERWAY is the author of The Art of Eating In and has written for publications such as Saveur, PAPER magazine, and Serious Eats. She is the host of Heritage Radio Network’s "Eat Your Words" and co-founded the supper club The Hapa Kitchen.
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From the Publisher
Taiwanese Beef Noodle Soup from The Food of Taiwan
Makes 6 to 8 servings
It’s widely believed that this hallmark of Taiwanese cuisine was created within the military villages set up to accommodate the influx of mainlanders at the middle of the twentieth century. There is nowhere else a noodle soup quite like it, although the dish has conspicuous influences from Sichuan province—chili bean sauce and Sichuan peppercorns. Some call it Taiwan’s 'national dish,' while others argue that Danzai Noodle Soup (see page 138) is more representative of older, more traditional Taiwanese cuisine. Regardless, its deeply savory, delicious broth has made it a popular favorite on the island, and amongst visitors, too.
Directions
Heat 1 tablespoon of the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add as much of the beef as will fit on the bottom of the pan without too much overlap (you will need to work in batches). Cook, flipping with tongs, until both sides are gently browned, 5 to 6 minutes total. Repeat with the remaining beef, adding more oil as needed. Transfer the meat to a dish and set aside.
Heat another tablespoon of the oil in the same pot until just hot. Add the ginger, garlic, scallions, chilies, and tomato. Cook, stirring occasionally, until very fragrant and the vegetables are softened, 3 to 4 minutes. Stir in the sugar and cook until dissolved and the mixture is bubbling. Return the beef to the pan and stir in the chili bean sauce.
Stir in the rice wine and bring to a boil, scraping the bottom of the pot to release any browned bits. Let boil for a minute, then add the light and dark soy sauces, the water, peppercorns, five-spice powder, and star anise. Bring just to a boil and then reduce to a low simmer. Skim the scum that rises to the top of the pot with a slotted spoon. Cover and cook at a low simmer for at least 2 hours, preferably 3 hours.
For the Noodles and Serving
Cook the noodles according to the package instructions. Divide among individual serving bowls. Ladle the soup into each bowl with chunks of the beef, top with scallions and the blanched green vegetables, if using, and serve.
Ingredients
- 2 to 3 tablespoons vegetable or peanut oil
- 2 pounds beef stew meat, preferably boneless shank, cut into 2-inch cubes
- 6 thick slices peeled fresh ginger
- 6 garlic cloves, smashed
- 2 whole scallions, trimmed and coarsely chopped
- 2 to 3 small fresh red chilies
- 1 large plum tomato, coarsely chopped
- 2 tablespoons sugar
- 1 tablespoon chili bean sauce
- 1 cup rice wine
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 1/2 quarts water
- 1 tablespoon Sichuan peppercorns
- 1/2 teaspoon five-spice powder
- 2 star anise
- 2 pounds Asian wheat noodles (any width)
- 1 whole scallion, trimmed and thinly sliced
- 8 small heads gently blanched baby bok choy, or substitute with spinach, sweet potato leaves, or other leafy green vegetable (optional)
Customer Reviews
Top Customer Reviews
By
Bundt Lust
TOP 500 REVIEWERVINE VOICE on April 3, 2015
Format: Hardcover
I first learned of Cathy Erway's "The Food Of Taiwan: Recipes from the Beautiful Island" shortly after I found out that I would be in Taiwan for several months for business, so I was excited to delve into this unfamiliar (for me) cuisine. I received my review copy shortly before landing in Taiwan, and took the book with me on a 7,000-mile journey so could use it as a guide as I cooked (and ate) my way around Taiwan.
Erway’s book gorgeously captures the essence and nuance of Taiwanese cuisine. Along the way, the recipes are interspersed with history lessons on various aspects of Taiwanese food, food production, and tea culture. An island the size of Massachusetts, Taiwan features a rich cuisine influenced by Chinese regional cuisine as well as Japanese, Dutch, and Portuguese cuisines, and is well known for its tea culture and night markets. The book opens with the basics of the Taiwanese pantry, sauces and condiments that provide the foundation for later recipes.
One of the great pleasures of visiting or living in Taiwan is the huge variety of appetizers and street snacks, including pork belly buns (gua bao), daikon radish pastries (luo bo si bing), tea eggs, potstickers, oyster omelets, and coffin cake. Night markets have their own repertoire of fan favorites such as fried chicken, pork knuckle, fried sweet potato balls, and grilled corn, all of which are chronicled here.
Like Chinese cuisine, vegetables hold a starring role and the popularity of organic farming is on the rise in Taiwan.Read more ›
Erway’s book gorgeously captures the essence and nuance of Taiwanese cuisine. Along the way, the recipes are interspersed with history lessons on various aspects of Taiwanese food, food production, and tea culture. An island the size of Massachusetts, Taiwan features a rich cuisine influenced by Chinese regional cuisine as well as Japanese, Dutch, and Portuguese cuisines, and is well known for its tea culture and night markets. The book opens with the basics of the Taiwanese pantry, sauces and condiments that provide the foundation for later recipes.
One of the great pleasures of visiting or living in Taiwan is the huge variety of appetizers and street snacks, including pork belly buns (gua bao), daikon radish pastries (luo bo si bing), tea eggs, potstickers, oyster omelets, and coffin cake. Night markets have their own repertoire of fan favorites such as fried chicken, pork knuckle, fried sweet potato balls, and grilled corn, all of which are chronicled here.
Like Chinese cuisine, vegetables hold a starring role and the popularity of organic farming is on the rise in Taiwan.Read more ›
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