Easy, authentic vegan version of classic Taiwanese Braised Pork (滷肉飯 Lu Rou Fan) using tempeh. Marked by a sweet, savory, and umami sauce.
Egg Custard Buns are a popular Cantonese dim sum marked by ultra-smooth, soft bun with luscious, creamy salted egg yolk filling. Turns out, butternut squash is an excellent substitute for egg yolks, making these buns vegan-friendly and taste just as good!
Sichuan-Taiwanese u0026amp; plant-based Mapo Tofu. It is spicy, numbing, pungent, and umami — easily the most hearty and fulfilling vegan dish I can think of. Perfect over a bed of fluffy steamed rice.
Smashed cucumbers tossed in a fragrant, tangy garlic chili oil dressing. Refreshingly crunchy, spicy yet cooling — the perfect hot day dish as summer nears.
Pairing yìnchi (fermented black soybeans) with tart and sweet of pickled cordia seeds makes this tofu dish the perfect complement to rice.
A vegan version of the Malaysian national dish, Nasi Lemak. Fragrant coconut rice, spicy u0026amp; briny sambal, roasted peanuts, and fresh cucumbers come together to create a flavor explosion.
Chilled noodles tossed in a tangy, nutty sesame sauce. Cool and refreshing, perfect for a hot summer's day.
About the Book "George Lee, aka Chez Jorge on Instagram and TikTok, is a social media sensation! At just 19 he captivated social media audiences with his simple solutions to veganizing Taiwanese favorites. In this cookbook, George provides a collection of more than 90 traditional Taiwanese recipes, including breakfasts, little eats, vegetable forward dishes, soups, mains, and festival favorites"-- Book Synopsis A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan. "An astonishingly accomplished exploration of flavors, ingredients, and traditions."--Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai "This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of The Vegan Chinese Kitchen George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family's cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong's Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night. Review Quotes "For a young author, this enticing story--centered on his stern yet beloved grandfather--is an astonishingly accomplished exploration of flavors, ingredients, and traditions."--Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai "Never before has a cookbook made me cry with the tender poetry of its pages, where each recipe is a miracle of shadow and light, salt and sunbath, essence and depth. With profound grace and attunement, A-Gong's Table alchemizes memory, history, language, and the body in order to unearth the abundant offering of nourishment and beauty in every detail, invoking our longing for 'the gentle sweet aftertaste that lingers at the back of the tongue' and bringing us home."--Jennifer S. Cheng, author of House A "George Lee's book, A-Gong's Table, is written with incredible heart, knowledge, and generosity. He invites you into his family's Taiwanese kitchen and soon, you, too, are dreaming about sweet fermented rice, salt-preserved vegetables, and flaky toon pancakes."--Amanda Hesser, Founder and Executive Chair of Food52, Schoolhouse, and Dansk "Beyond the thoughtful canon of recipes, A-Gong's Table captures the story of a place, revealing snapshots that feel fleeting and timeless all at once. This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of The Vegan Chinese Kitchen About the Author George Lee is a cook and writer based in Taipei and raised in Tamsui, Taiwan. He shares his food and stories on his blog Chez Jorge.
Sānbēi (three cups) refers to toasted sesame oil, soy sauce, and rice wine. Lion’s mane mushrooms soak up this sauce beautifully.
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Thick and glossy sweet red bean soup (紅豆湯) with soft, chewy tang yuan (湯圓). A heavenly pairing! One of my favorite traditional desserts.
A take on summer cold noodles inspired by Taiwanese and Korean flavors. Spicy, cool, and refreshing, ready within 15 minutes! Can be eaten hot or cold.
Vegan recipes from Samah Dada, Chloe Coscarelli, Joanne Molinaro and more make ditching animal products a cinch.
An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture.
