Hi Friends,

My Chat with Ivy Chen Co-Author of “Made In Taiwan”

This week’s episode of In My Kitchen with Paula is one that is close to my heart, as I sit down with Taiwanese cooking instructor and cookbook author Ivy Chen. If you’ve ever had the privilege of cooking with someone who embodies both passion and tradition, you’ll understand why this episode is such a treat.   I was introduced to Ivy, when I was gifted the cookbook she co-authored with Clarissa Wei called “Made in Taiwan”.  It was gifted to me by Peter Young, a wonderful young Taiwanese Artist and Digital Art Instructor who was my guest for two podcast episodes:  episode 17 and episode 18.

Ivy shares a wealth of knowledge, from her childhood cooking memories with her grandmother in Tainan, to her 20+ years of teaching Taiwanese cuisine at her school, Ivy's Kitchen in Taipei. During our conversation, Ivy emphasizes the importance of preserving traditional recipes and rituals before they’re lost to time. It’s a theme that resonates deeply with me, especially as I think about the ways food connects us to our past, our heritage and the history of place.

As Ivy discusses her culinary journey, she reflects on the deep connection between food and culture, sharing the significance of rice in Taiwanese cuisine and the fascinating evolution of Taiwanese food in the modern day. Her memories of festivals and rituals are beautiful reminders of how food brings us together to celebrate life’s milestones.

We dive into a fun discussion about Ivy's appearance on Feed Phil, where she introduced Phil Rosenthal to the street food of Taiwan. After hearing her talk about those markets, I’m ready to book my flight to Taiwan and take part in one of Ivy’s classes!

The dish Ivy shares with us this week is Oil Rice, a staple in her childhood home. This dish is more than just food – it’s tied to rituals of celebration and cultural identity. You can get the recipe below, and who knows, maybe Ivy and I will host a live class together soon!

My Reflections on the Episode:

• Cultural Resilience through Food: Ivy’s story highlights how deeply food is tied to memory, identity, and resilience. Her reflections on how Taiwanese cuisine is evolving, while holding onto its rich traditions, remind me of how food can carry the stories of entire generations.
  

• The Power of Tradition: Ivy’s commitment to preserving her grandmother’s recipes before they are lost echoes a sentiment we’ve explored here at In My Kitchen, and a common theme in many of my podcast chats including last weeks episode with Shiva Reddy and “Not Your Butter Chicken”.
  

A Delicious Invitation: Ivy’s passion for cooking and sharing the beauty of Taiwanese cuisine makes me want to pack my bags and visit. I hope you feel the same after listening to her incredible journey and hearing about the magic of Taiwanese food!

Eps 40: Made in Taiwan: A Culinary Legacy with Ivy Chen

Ivy’s Recipe For Oil Rice (You Fan) 油飯

Ingredients:

• 400g long-grain glutinous rice, also known as sticky rice

• 8 medium dried shiitake mushrooms

• 1 tablespoon small dried shrimp

• 200g pork tenderloin, cut into matchsticks

• 1 1/2 tablespoon white sugar

• 2 teaspoons Taiwanese rice wine (michiu) or cooking sake

• 1 teaspoon black vinegar

• 60ml lard or canola or soybean oil

• 3 large shallots, thinly sliced

• 3 garlic cloves, minced

• 100g carrot, peeled and cut into matchsticks

• 150g sliced bamboo shoots, canned or fresh, cut into matchsticks

• Fresh cilantro sprigs (for garnish) 

Directions

1. Wash the rice by rinsing it in several changes of water until the water is clear. In a large bowl, cover the sticky rice with water, and soak it for at least 4 hours at room temperature or overnight in the refrigerator.

2. Drain the rice well in a fine-mesh sieve and spread it evenly inside a bamboo steamer basket lined with a wet cheesecloth. Poke evenly spaced holes into the rice mound with your finger; this will help the rice cook uniformly. Fold the flaps of the cheesecloth over the rice and cover.

3. Partially fill a large wok with water and bring to a rolling boil over high heat.

4. Cover and lower the bamboo steamer basket into the wok. Steam for 30 minutes, replenishing the bottom of the wok with boiling water if needed. The cooked rice will be al dente and shiny.

5. Transfer the rice to a large heatproof mixing bowl, and cover to keep warm.

6. In a medium bowl, cover the dried shiitake mushrooms with water, and soak until soft, about 1 hour. If you are in a rush, soak them in boiling water for 30 minutes (though they won’t be nearly as flavorful). In a separate small bowl, cover the dried shrimp with water, and soak until soft, about 10 minutes.

7. Remove the mushrooms from the bowl and squeeze out the excess liquid, reserving 1/4 cup(60ml) of the soaking liquid for later use. Trim off the shiitake stems and discard. Thinly slice the mushroom caps. Drain the small shrimp in a fine-mesh sieve and set aside for later.

8. In a small bowl, combine the pork tenderloin and 1 1/2 tablespoons soy sauce, and marinate for 15 minutes.

9. In a small bowl, make the sauce by combining the remaining 1/4 cup (60ml) soy sauce, the sugar, rice wine, black vinegar, and the reserved 1/4 cup (60ml) shiitake mushroom soaking water. Stir and set aside for later.

10. Warm up the lard in a wok over medium heat. Add the shallots, and cook, stirring, until soft, about 1 minute. Be careful not to burn them; they will turn the whole dish bitter otherwise. Toss in the sliced shiitakes, shrimp, and garlic, and gently stir-fry until the fragrance comes out, about 30 seconds. Add in the sliced pork, and cook until the edges become opaque, about 1 minute. Toss in the carrots and bamboo shoots (if using), then pour in the sauce. Cook until the carrots and bamboo shoots are slightly softened, 2 to 3 minutes.

11. Turn off the heat and pour everything from the wok into the large mixing bowl with the sticky rice inside. Mix with a spatula so that the sauce and the vegetables are evenly distributed throughout (the sauce is poured into the sticky rice versus the other way around in order to prevent the rice from crisping up in the hot wok). Transfer the rice to a serving plate and top it off with bright springs of cilantro.

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