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Growing up in Taiwan - Taiwanese Cooking

by Diana Serbe

Childhood is the same everywhere, but I grew up in Taiwan My life centered on school and home, and the most important person in the home was my mother. She was the sweetest person in the world. I've never seen her fight with my father. I'm fifty-three now, and I don't think I'm going to see it. My mother was gentle, especially if one of us wasn't feeling well. I remember exactly how to make the pork liver soup she made when I was sick, though mine never tastes quite as good. I guess I was never seriously sick, because I remember that she would say that I needed pork liver soup and we both would go to the market to shop. I was fussy about the soup, and if I said I didn't think it tasted right, she'd make it again! Can you imagine that? No one but a mother would put up with that. I remember feeling sad when I went back to school because I liked being home with her.

We Chinese are devoted to rice so she also made congee for us. Congee is a breakfast soup that has many variations. It's done with turkey or chicken. If you have a sore throat, you eat congee with apricot kernel powder.

My absolute favorite dish of my mother's was shrimp balls. She boiled them to serve with sweet hoisin sauce, sometimes she fried them, or she added them to the soup that was always on the table. No one could make them like my mother. I think she knew from experience exactly how thick a paste needed to be formed from the shrimp.

Taiwanese women stay home to care for the family, so their education is ignored. My grandparents insisted that my mother get an education, though. She was proud to pass it on to us, and made sure that we grew up knowing the cultural elements of Chinese life. When I was little she would take me to the theater in the afternoon. Those were magic moments.

My way of thanking my mother is by being with my daughters. They like to watch Zena, the Warrior Princess on Saturday nights. No matter what else I have to do, I rush to be home on time to watch that show with my daughters. That's my thank you to my mother.

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Taiwanese recipes
by son I Yang