Win Son Presents a Taiwanese American Cookbook

Win Son Presents a Taiwanese American Cookbook

Win Son Presents a Taiwanese American Cookbook

Win Son Presents a Taiwanese American Cookbook

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Overview

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Food & Wine

A modern, brashly flavorful guide to cooking Taiwanese American food, from Josh Ku and Trigg Brown—co-owners of Brooklyn’s lauded Win Son Bakery—and Cathy Erway, celebrated James Beard Award-winning writer and expert on the cuisine.


Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese American cuisine. With 100 creative yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine’s definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style. Including recipes such as:
  • Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews
  • Grilled Shrimp with Chili Butter and Cilantro
  • Black Sesame Noodles with Mushrooms
  • Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions
  • Pei’s White Mapo Tofu

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create Win Son Presents a Taiwanese American Cookbook which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight.

Includes color photographs

Product Details

ISBN-13: 9781419747083
Publisher: Abrams
Publication date: 01/24/2023
Pages: 272
Sales rank: 119,457
Product dimensions: 8.00(w) x 10.10(h) x 1.10(d)

About the Author

Josh Ku, co-owner of Win Son and Win Son Bakery, is a multitalented former property and construction manager from Long Island. Win Son (meaning “abundance”) is named after Ku’s grandfather’s former textile company in Taiwan.

Table of Contents

Prologue: The Taiwanese American Dream

A Word from Josh 15

A Word from Trigg 19

Pantry Recommendations 24

Our Favorite Taiwanese Ingredients

A Conversation with Josh, Trigg, Cathy, and Lisa Cheng Smith of Yun Hai 32

Chapter 1 Snacks and Appetizers

Marinated Cukes 37

Roasted Peanuts with Chinese Five-Spice and Sichuan Peppercorn 38

Butter-Fried Peanuts 40

Lisa's Tea Eggs 41

Marinated Eggs 45

Charred Fermented Scallions or Ramps 46

Fermented Chinese Broccoli 48

O A Jian 51

Shrimp Cakes 53

Turnip Cakes 54

What is Taiwanese Food in America?

A Conversation with Josh, Trigg, Cathy, Eric Sze, Rich Ho, and Calvin Eng 57

Chapter 2 Vegetables

Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews 63

Charred Chinese Broccoli "Salad" 65

Sesame Caesar Salad 66

Green Soybean, Tofu Skin, and Pea Shoot Salad 69

Sautéed Pea Shoots or Water Spinach 70

Flies' Head 73

Sautéed Cabbage with Bacon 75

Sungold and Peach Salad 76

Wood Ear Mushroom Salad 79

Guohua Street Salad 80

Gathering 'Round the Grill 83

Chapter 3 Grill Out

Grilled Chicken with Garlic and Rice Vinegar 88

Grilled Vegetables with Black Sesame Sauce 91

Grilled Whole Mushrooms with Chili Oil 94

Grilled Shrimp with Chili Butter and Cilantro 95

Grilled Pork Collar with Shio Koji and Chili Oil 97

Who Are Taiwanese Americans?

A Conversation with HoChie Tsai 98

Chapter 4 Noodles and Soups

Braised Beef Shanks 102

Niu Rou Mian (Beef Noodle Soup) 104

Danzai Mian 107

Cold Sesame Noodles 109

Black Sesame Noodles with Mushrooms 112

Zhajiangmian with Lamb and Cilantro-Mint Sauce 115

Wuyuzi Mian 117

Shin Ramyun, Win Son Style 120

Yun Hai Scallion Noodles 122

Auntie Leah's Corn Soup 124

What's in a Taiwanese Business Name?

A Conversation with Auntie Leah 126

Chapter 5 Entrées

Whole Roasted Fish with Garlic-Ginger Sauce 131

Fried Pork Chops with Basil 133

Sticky Rice with Sausage, Shrimp, and Mushrooms 136

Clams with Basil 137

Stuffed Quail with Sticky Rice and Kumquat Salad 140

Stir-Fried Chicken and Wood Ear Mushrooms 142

San Bei Ji (Three-Cup Chicken) 145

Pei's White Mapo Tofu 147

A (Brief) Conversation with Pei Chang 149

Lu Rou Fan 151

Duck Legs Confit with Rock Sugar and Spices 153

Big Chicken Buns with Fu Ru Mayo, Cilantro, and Scallions 155

Fried Chicken with Sesame Waffles 159

Fried Chicken with Imperial Sauce 162

Popcorn Chicken with Basil 165

Chapter 6 Dumplings and Sandwiches

Pan-Griddled Pork Buns 171

Pan-Fried Chive Pockets 176

Lamb Wontons 179

Purple Sweet Potato Grilled Cheese Dumplings 181

Nutritious Sandwiches 182

Fried Soft-Shell Sandwiches 185

Beef Rolls 188

Sloppy Bao 191

Taiwanese American Breakfast and Pastries

Bao, Milk Breads, Bings 194

Chapter 7 Breads and Breakfast

Milk Bread and Buns 197

Bolo Bao (Pineapple Buns) 199

Scallion Pancakes 202

Dan Bing 206

Bacon, Egg, and Cheese Milk Bun or Scallion Pancake 209

Zhu Jiao, Egg, and Cheese Milk Bun 211

Fan Tuan 215

Doujiang (Fresh Soy Milk) 218

Tian Doujiang (Sweet Soy Milk) 219

Xian Doujiang (Savory Soy Milk) 220

What is Taiwanese Food History?

A Conversation with Katy Hui-Wen Hung 222

Chapter 8 Desserts and Pastries

Fried Milk Dough Sundae with Peanuts and Cilantro-Mint Sauce 227

Red Date Cakes 229

Custard Toast 232

Blueberry Mochi Muffins 234

Mochi Doughnuts 237

Banana Caramel Tart 239

Almond Milk Yulu 242

Win Son Chocolate Chip Cookies 245

Sun Cookies 247

Strawberry Margarita Aiyu Jelly 250

Chapter 9 Sauces, Spices, and Recipes Builders

Charred Scallion Sauce 254

"Chicken" Spice Mix 254

Chile Vinaigrette 255

Cilantro-Mint Sauce 255

Dashi 256

Fu Ru Mayo 256

Garlic Confit 256

Garlic-Cilantro-Chili Dipping Sauce 257

Garlic-Ginger Sauce with Pickled Mustard Greens 257

Ginger Deluxe Sauce 258

House Chili Oil 258

"Lamb" Spice Mix 259

Persimmon Red Hot Sauce 259

Sea Mountain Sauce 260

Shrimp Powder 260

Superior Broth 261

Sweet Soy Dipping Sauce 261

Win Son Romesco 262

Resources 263

Our Favorite Places to Find Ingredients and Our Favorite Books

Acknowledgments 265

Index 267

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