This past Sunday, January 8, was December 15 on the lunar calendar. My yoga teacher in Taiwan invited both of her two classes to visit her house in the mountains/wilderness. A classmate, the de-facto class president, organized the event and bought necessary ingredients for our feast.
The yoga teacher's husband cooked a big pot of (two) chicken with ginger, sesame oil, and strong rice wine 麻油雞 (rice wine at 40-50% alcohol), without diluting the pot with any water. Thin noodles were eaten in this soup. We also enjoyed hot pot 火鍋, with 4 to 5 different home-grown vegetables from the yoga teacher's land, and some store-bought fish-paste 魚漿 goods 火鍋料.
The yoga teacher made each person koah-pau 刈包 (some call this "Taiwanese hamburger") after the yoga class yesterday, Jan. 9. It was so good to have it after an intense yoga session. Koah-pau is a traditional snack in Taiwan. Koah-pau is eaten by (apparently) Taipei residents on 尾牙, December 16 on the lunar calendar, while Southern Taiwanese eat lun-pia^N 潤餅 on this day. Ingredients for both snacks have commonality: flavored pork, cilantro, peanut powder. Koah-pau is consisted of a semi-circular shape white bun split in the middle. Soy sauce-boiled pork, cilantro, preserved green mustard, cilantro, and peanut powder are stuffed inside.
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