I’ve shown you how to make/fold wontons and how to cook them in a soup. Now it’s time to show you how to prepare them my favorite way. This type of wonton is served ‘dry’ (aka not in a soup) with a sesame paste concoction. The direct Chinese translation of what our family calls this? Saucy sauce wontons. So let’s go with that.
“You don’t need a recipe for wontons.”
– Mom, and the reason we need this blog
Six. That’s how many phone calls it took to extract this recipe from my parents.
Five-spice pork over rice (or Lu Rou Fan) is a classic and popular Taiwanese dish. But as I’ve grown up, I’ve learned the Lu Rou Fan I’ve always known is actually pretty unique to our family. I like to say that it’s ‘fully-loaded’. On this cold winter’s night, I’m attempting to re-create this warm and savory dish with the help of my parents who are just a quick phone call away. Of course one quick phone call quickly spiraled into many as I tried to make sense of their piece-meal instructions:
This blog is a love letter to my mother’s cooking, from the perspective of an American-born Taiwanese girl. Growing up as a first-generation American, I didn’t always appreciate my mom’s amazing culinary skills. Like any other American kid, I was more into hot dogs than hot and sour soup.
It wasn’t until I grew up and moved out that I started to cherish the meals my mom would make for us every night: mostly Chinese dishes but often with a twist – her twist – and never with a recipe. Until now.