Jodie 的日記

You Can Make Fast Food, Taiwan Style

The tiniest food stand or street restaurant can serve delicious, fresh food only minutes after you order, but when you try to cook in your own kitchen, it can take hours of work. Why? It's mainly because those professional chefs know how to keep things simple. Obviously, they have skill and experience, but the most important trick they've learned for amazing food is to use fast, simple techniques and minimal ingredients. They create fascinating flavors just by combining a few seasonings like white pepper, garlic, ginger, sesame oil, chili green, and coriander. Even if you don’t have as much skill or experience as these chefs, you can still benefit from these simple cooking ideas that are commonly seen throughout Taiwan and China.

The Taiwanese street food spirit: Shallot oil

Sit down in a Taiwanese noodle shop, and in less than three minutes the shop owner can bring you a great bowl of noodles. The flavor is well balanced: salty, sweet, and spicy, with aromatic herbs.

Shallot oil is the essential spirit of this delicious Taiwanese noodle soup, which is fast and easy to make. Shallot oil is an influential flavor in Taiwanese food.

Shallot oil is used on sticky rice, noodle soup, taro rice noodle soup, fish ball soup, warm green vegetables, and so on. Shallot oil is the secret that lets street noodle shops and stands serve a tasty and aromatic dish within three minutes.

Shallot oil isn’t difficult to make, but it takes time and it’s very easy to overcook. We need to use low heat to cook away the shallots’ moisture, and bring out their aroma. We need to be patient, because the finely chopped shallots can easily burn.

Teaching the teacher

Last week, the American master chef Kevin Storm visited our kitchen. He was not here to advise or teach us – he was here to learn how to make local-style dumplings. In particular, he wanted to study vegetarian dumplings with me, so he can make them for his vegan daughter.

Kevin is the assistant manager of the American Culinary Federation. He instructs students from throughout the USA, and leads them to take part in culinary competitions around the world. Kevin is also the executive chef at the Bellerive Country Club in St. Louis.

 

Kevin said that Taiwan is famous for dumplings, so he wanted to take this opportunity to learn how to make dumplings well.

 

美國廚藝大師 J. Kevin Storm 先生教您如何成為廚藝高手

「2018 世界年輕廚師菁英賽」於今天九月七日在基隆經國學院登場,來自全球二十二國的冠軍選手將在這一展身手。

美國的競賽選手Logan由美國烹飪聯盟的指導老師 J Kevin Storm 先生領軍參賽,以下是 Jodie 與 Kevin 對話相識的一段小插曲。

美國廚藝大師J. Kevin Storm 先生蒞臨我們小小的廚房

今天我們小小的料理教室裡自美國來了一位廚藝大師 J Kevin Storm 先生,他不是來當我們的老師也不是顧問,他此行的目的不是來指導我們,他大約在一個月前就預約我們九月六日的麵食課程,當然我們料料沒想到出現的會是一位美國國家級的料理大師。

他跟我說台灣的餃子麵食很出名,要利用機會好好學習,而且要為他 課堂上他很仔細地聽講每一個細節,確定好工作方式後就照做,他說自己曾做過類似的麵團但沒有上課中做得好,料理是一個文化的呈現,他就是要來體驗我們台灣人做菜的感覺,感受中式料理陰陽的轉變與平衡的自然飲食。

 

 



美國廚藝大師
J. Kevin Storm 先生Jodie 的對話

 1. 請教

做菜的方式要確定,是蒸是煮是烤是燉都要表現地一清二楚,不能模凌兩可讓人家搞不清楚你在幹什麼,發揮食材自有的特色,台灣的海域有其特殊的海產,要針對其特性練習,例如處理花枝時,平時在美國時裹奶油粉鮮炸花枝有最好的效果照做就好,不需要在比賽時特別想要有異於平常的表現。

 


2. 請教

董娘、賣菜與悟

吳興市場是我十幾年來的早晨生活圈,每次來我的袋子都會裝滿了新鮮的蔬菜水果,再吃碗熱騰騰的麵條,它是個令人滿足口腹的地方,但我也常在市場裡聽到超乎期待的心靈故事。

 

市場裡長生中藥行外有位賣宜蘭菜的阿姨,她的攤位不大但大概在這賣了十幾年的菜了,她每天清晨三四點就到宜蘭批菜,七點多就已回到吳興市場開始一天的生意直到下午四點左右結束。

Riches to rags to happiness

I’ve been shopping at WuXing street market for nearly twenty years. I go there in the morning for the freshest ingredients, and to have breakfast or snacks. But I also go to hear people’s life stories. In fact, the stories are the thing that interest me most. I could say the storytellers have become my life teachers.

This is a true story about my friend who sells fruit and vegetables from a street stand in the market – cucumber, tomatoes, peaches, guava and so on.

Many of the fresh food vendors finish selling at around midday, although other shops and eating places stay open until the evening. One summer weekend, I didn’t go to the market until 2pm. I went passed a woman who specializes in selling vegetables from the northeast coast of Taiwan. She always greets to me as she hasn’t seen me a long while, so she always makes me feel like an old friend.

Thai herbal yoga

I tried Thai herbal yoga class in Thailand, in a town called Hua Hin. Before I went to the class, I was guessing the yoga teacher, Tikki, was going to teach us how to cook with Thai herbs to help balance our body and mind. I had some doubts about this, but I turned out to be wrong.

As soon as I entered Tikki’s yoga class, I was immersed in the fragrance of Thai herbs. Tiki had filled up the slow cooker with a bunch of Thai herbs: lemon grass, old ginger, galanga, kaffir lime leaves, chopped kaffir lime, camphor and so on. For a second, I thought she was cooking a pot of Thai tom yum soup, and it did smell like that. I thought, this is so cool! I am going to do yoga with the steaming fragrance from this pot of Thai herbs. And there is no air conditioning during this yoga class, it will be hot!

泰式香草瑜珈

泰國華欣Tiki的瑜珈教室有一泰式香草瑜珈課

Rosalba 與 Paolo 的義大利戚風蛋糕

今天早上收到朋友家的卡拉OK邀約,我想做蛋糕帶到朋友家當禮物,從開始打蛋到完成簡易的蛋糕裝飾大約只需要一個多小時而已。

迅速地拿出冰箱裡剩下的五個土雞蛋放到室溫回暖,準備五大匙的三溫糖與低筋麵粉,並在20公分蛋糕烤盤上抹油黏上烤紙,只等雞蛋暖回溫就可以開始打蛋了。

椰子風味檸檬杏仁磅蛋糕

炎熱的夏天是台灣南部檸檬盛產的季節, 隔壁的好鄰居收到農友送來好一大箱的有機檸檬,我們倆望著這一大箱的綠色萊姆發呆,她二話不說揀了一大籃的綠色檸檬給我, 她認為我一定有辦法消化這一粒粒綠綠的小球,望著桌上的這一大籃的綠檸檬已經好幾天了,好熱的天氣怎樣都提不起做事的勁。


記得在蘇格蘭的茶館裡,檸檬磅蛋糕是下午茶常見糕點,綿密的蛋糕帶著檸檬的香氣與酸中帶甜的糖霜,讓紅茶喝起來一點也不澀,茶與蛋糕融合地很微妙。

為了不辜負檸檬農民與鄰居的好意,就壓榨這些綠檸檬來做英式的檸檬磅蛋糕吧!檸檬磅蛋糕用的食材需要奶油、蛋、與麵粉,因為家裡的奶油用完了天氣熱地不想出門補貨, 食材架上倒是有一大瓶從泰國帶回來的初榨椰子油,就試試看吧!用初榨椰子油取代奶油。

 

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