Before reading Clarissa’s book, I had not known the significance of this dish with the birth of a boy. We had it for special occasions, such as instead of bread stuffing at Thanksgiving, or when guests were over for dinner. My dad and paternal grandfather would agree with you that girls are just as important as boys.
Well that's refreshing information, Vivienne. It's a fine dish on its own. Imagine saving it for births of baby boys! No way! Ha. I'm one of four girls in our family.
So happy you pointed us toward this dish. We're all learning so much. YAY!!!
Interesting and I will definitely make this or a version of this. (I'm not sure I can source the bamboo shoots.)
One question: I really dislike ketchup and won't be buying a bottle just to make a sauce. So I'm thinking of using tomato purée, maybe with something added (maybe a drop of lemon juice and a whiff of cinnamon?). Any suggestions for that?
This is very similar to No Mai Fan, which my family also serves with turkey dinner! Our version is more meat forward; I am tempted to add carrots, but am wary of a sibling mutiny! lol Looking forward to trying this Taiwanese dish.
What an exciting introduction to a meaningful dish. I discovered it in A-Gong's Table, a vegan Taiwanese cookbook. The author referred to it as youfan with caption "Taiwanese stick rice" without explaining the meaning of the Chinese name. This is a case where I agree with a non-literal translation of a dish because one may misunderstand it and skip an otherwise great dish.
Good grief, that’s what I meant! I was reading this post while getting ready for work in the morning. I think the Golden Mountain sauce has a green label at least? 🙃 Would dark soy sauce be too sweet?
Andrea and everyone, I was curious about oil when reading "oil rice," and thought, what's the gig with putting oil on sticky? Wouldn't regular rice work just as well since the oil takes the sticky out of the rice?
And this... "Taiwanese black vinegar has an uncanny resemblance to Worcestershire sauce." I read somewhere that, among other things, Worcestershire sauce is (or was) formulated with fish sauce.
Thanks Vivienne! All food being local I wondered if originally that the region from which oil rice came about used sticky rice because that's what grew there.
Worcestershire sauce does have a little anchovy in it. The Asian connection seems to be that it was inspired by a condiment in India, but that's murky.
However, in the 1800s, when it came about, certain English sauces made to put on fish were made with anchovies. I got all that from Wikipedia so hopefully there's a measure level of certainty to it all.
I’m so excited you tried this!
Before reading Clarissa’s book, I had not known the significance of this dish with the birth of a boy. We had it for special occasions, such as instead of bread stuffing at Thanksgiving, or when guests were over for dinner. My dad and paternal grandfather would agree with you that girls are just as important as boys.
Well that's refreshing information, Vivienne. It's a fine dish on its own. Imagine saving it for births of baby boys! No way! Ha. I'm one of four girls in our family.
So happy you pointed us toward this dish. We're all learning so much. YAY!!!
Interesting and I will definitely make this or a version of this. (I'm not sure I can source the bamboo shoots.)
One question: I really dislike ketchup and won't be buying a bottle just to make a sauce. So I'm thinking of using tomato purée, maybe with something added (maybe a drop of lemon juice and a whiff of cinnamon?). Any suggestions for that?
Try it first without the sauce! It’s not required. My family has never used the sauce.
That is so good to know, Vivienne! I wondered about how "required" the sauce is. Thank you for being the youfan expert/ambassador.
I'm sure it will be fine without. I'm just curious.
Now I’m very hungry!
And that's the point. Sticky rice is also stick-to-your-ribs food. ;-)
This is very similar to No Mai Fan, which my family also serves with turkey dinner! Our version is more meat forward; I am tempted to add carrots, but am wary of a sibling mutiny! lol Looking forward to trying this Taiwanese dish.
I adore No Mai Fan. In my family, my mom calls it “Chinese sticky rice!”
Carrots would make it pretty. I think you should risk mutiny to convert the family!!!!
What an exciting introduction to a meaningful dish. I discovered it in A-Gong's Table, a vegan Taiwanese cookbook. The author referred to it as youfan with caption "Taiwanese stick rice" without explaining the meaning of the Chinese name. This is a case where I agree with a non-literal translation of a dish because one may misunderstand it and skip an otherwise great dish.
How similar is Taiwanese soy sauce to Green Mountain?
I don't know of Green Mountain. Tell me more!
I know of Thai Golden Mountain Sauce, which to me, is like diluted Maggi Seasoning Sauce.
For sure, Taiwanese soy sauce has deeper flavor than Golden Mountain Sauce.
Good grief, that’s what I meant! I was reading this post while getting ready for work in the morning. I think the Golden Mountain sauce has a green label at least? 🙃 Would dark soy sauce be too sweet?
Andrea and everyone, I was curious about oil when reading "oil rice," and thought, what's the gig with putting oil on sticky? Wouldn't regular rice work just as well since the oil takes the sticky out of the rice?
And this... "Taiwanese black vinegar has an uncanny resemblance to Worcestershire sauce." I read somewhere that, among other things, Worcestershire sauce is (or was) formulated with fish sauce.
There isn’t actually a lot of oil used. But the texture is still definitely sticky (glutinous) rice. Regular rice will not have the same mouthfeel.
Exactly! The sticky rice has a particular stretchy QQ quality that regular rice lacks.
Thanks Vivienne! All food being local I wondered if originally that the region from which oil rice came about used sticky rice because that's what grew there.
Worcestershire sauce does have a little anchovy in it. The Asian connection seems to be that it was inspired by a condiment in India, but that's murky.
However, in the 1800s, when it came about, certain English sauces made to put on fish were made with anchovies. I got all that from Wikipedia so hopefully there's a measure level of certainty to it all.
Great questions, Evvy!