Ba-Ba’s (Father’s) Day

Treat your father twice this year! This week sees the last in our series of three Taiwanese holiday menus from Karen Hulene Bartell, with a special menu for China's Father's Day. Says Karen:

Father’s Day in Taiwan comes in August, not June. It’s known as Ba-ba Day or Double-Eight because it falls on the eighth day of the eighth month. The Mandarin Chinese word for eight is ba, so the eighth day of the eighth month is ba-ba. Ba-ba also happens to be the Mandarin word for papa or father, so it’s a natural progression for that date to be Father’s Day in Taiwan.

Ba-Ba’s Day Dinner

Chicken Soup with Shiitake Mushrooms and Carrots
Five-Colored Pork and Shrimp Rolls
Steamed Asparagus with Garlic Sesame Sauce
Wilted Chinese Broccoli with Oyster Sauce
Zucchini and Loofah
Stir-Fried Crab with Bamboo Shoots
Watermelon Slices
Jellied Cocoa Pudding

Photo courtesy of Karen Hulene Bartell.

Straw Mushrooms and Snow Peas

Snow peas, also known as pea pods or Chinese peas, are flat green pods that are collected before the peas have fully matured. There is no need to shell these immature peas. Only trim off the ends and the stringy substance along the tops. Snow peas add bright green color, a crunchy texture, and a delicate flavor to any Chinese dish.

Makes 4 to 6 servings.

1 pound fresh snow peas
¼ cup peanut or vegetable oil
½ teaspoon salt, or to taste
1 pound straw mushrooms, rinsed and drained
½ cup water
¼ cup oyster sauce (available at Asian markets)
1 tablespoon soy sauce
1/8 teaspoon ground white pepper, or to taste
1 teaspoon raw or white sugar

Remove the ends and strings from the snow peas. Add the snow peas, oil, and salt to a wok. Stir-fry the mixture for 3 to 5 minutes, or until the peas are tender-crisp. Add the remaining ingredients. Stir-fry for 1 to 2 minutes, or until mushrooms and peas are tender. Serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.

Ginger Vinegar & Mustard Celery Seed Rub

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.


Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.

Baked Pork Ribs Rubbed with Mustard Celery Seed

Makes 4 to 6 servings.

4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water

Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.

Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.

Fresh Lotus Root Salad

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.