I don’t use curtains in my bedroom; I don’t need them – someone would have to climb over our 8 foot fences and face our “attack cat,” Malky  in order to see inside my bedroom… and we all know that would pretty much ruin any possibility for us to be friends.  Instead, I use half shutters, which allow me to see the moon at night and the birds during the day.

It’s my favorite space in my house. So peaceful.

Anyway, the other morning I cracked open my eyes to discover the entire room was glowing orange; it felt like a giant hug.

An absurdly bright hug. Rather like this mango.

“It’s 8 am,” I thought, noticing the height of the sun in the sky, pleased that I had slept that long. I glanced over to the clock out of habit.

That’s when I read the shocking truth: it was only 6:30 a.m.

Friends, the dazzling array of sunlight is eager these days.

I’ll be honest. I temporarily reconsidered my position on curtains.

But then a bird flew onto a branch nearby and sang me a song. As I listened to her sweet chirping, I realized I could never go back to a dark bedroom and being shut in.

There’s nothing to be done but to embrace the early morning glow.

Since Taiwan is rumored to be mostly cloudy, most of the time, I thought I’d create a bowlful of sunshine for you.

Bào Bīng is like an Asian snow cone, but better. You’ll find it sold by street vendors in Taiwan, but can easily be made at home in under ten minutes.  It’s cold, sweet, and refreshing, especially when made with a bright, glowing mango.

The one constant is finely crushed ice. Toppings can range from simple syrup, evaporated milk, condensed milk, fresh fruit, red beans, or even ice cream. Popular fruits include mango, pineapple, strawberries, and watermelon.

According to Wikipedia, you can even get the works:

Various pre-set combinations also exist, including “Eight Treasure Ice” (Chinese: 八寶冰; pinyin: bābǎobīng) whose ingredients will vary from vendor to vendor, but usually include some of the following: taro, azuki beans, mung beans, yams, sweetened peanuts, almond junket, and grass jelly. These ingredients can also be ordered separately as the customer desires.

Serves 3

Ingredients:

1 mango
Sweetened condensed milk, to taste
ice, blended into snow
3 scoops ice cream

Method:

If you can buy crushed ice, great. Otherwise, just pop a couple of handfuls in the blender and let it crush up on low speed until it forms a fine snow (or as close as you can get).

Next, add the mango and the ice cream.

I used vanilla, which gave the treat a lovely creaminess, but pineapple or mango sherbet would be grand as well.

Next, pour on the sweetened condensed milk… which gives the treat a cooked, faintly caramel profile. Plus it’s fun to drizzle.

The ice cream and sweetened condensed milk melts into the ice and makes for a soft yet crunchy combination…Edible sunshine!

Perhaps you can enjoy it on the next cloudy day you encounter.

WuShihBi Cape seen behind the DongAo Bay, from the SuHua Highway, a scenic drive on the east coast of Taiwan. Photo by Fred Hsu,

Have you tried anything like this? Do you think you’d like it with beans or peanuts, or is that too much of a stretch for you?  Do you see yourself making Bào Bīng?

This week, while we’re visiting family in Boston and New Jersey, I’m sharing one simple celebration recipe with you… afterall, what is visiting family, if not a celebration! It’s been more than a year since I’ve seen any family on my side (where does the time go?!)… the last time was when we cooked Maldives.

Since one treat doesn’t feel like nearly enough to represent an entire country, I thought I’d flash back to an old favorite from an earlier Global Table. As I mentioned on Tuesday, the Taiwanese love Sushi, which we made when we cooked Japan. I thought we’d all benefit from a reminder on how to make the rice and the rolls. Especially with temperatures already hitting the nineties, there’s nothing better than cool meals.

All recipes and the meal review will be available throughout the week.

Veggie Sushi with Sushi Rice

Learn how to make a beautiful roll at home (perfect for a small, interactive dinner party) AND see pictures of Ava from a couple of years ago (awww) when we made these recipes for our Japanese Global Table.

Taiwanese Shaved Ice Treat | Bào Bīng

There’s nothing like cold ice cream on a hot afternoon… especially when it’s served up with shaved ice, mango, and more. I see Bào Bīng “Sunday Bars” in my future. How about you?

WuShihBi Cape seen behind the DongAo Bay, from the SuHua Highway, a scenic drive on the east coast of Taiwan. Photo by Fred Hsu,

Feeling overcast? You just might love Taiwan. This tropical island east of China is  a mountainous land, where you’ll find clouds and the whipping rains common with monsoons.  This week we explore the food that dots along the 13,902 square miles of this small nation.

But don’t get the wrong idea; just because she’s small (about the size of Massachusetts), doesn’t mean the people are few and far between. The opposite is true, in fact. There are 1,600 people per square mile which makes Taiwan one of the most densely populated countries in the world.

The night scene of Taipei Neihu Technology Park, adjacent to Keelung River. Photo by nicola520.

Personally, I’d love to climb to the top of Jade Mountain (the highest mountain in Asia), and look over the stunning (steaming?) beauty of Taiwan.

YuShan (Jade Mountain). Photo by Peellden.

Taiwanese food is a melting pot of various Chinese ethnicities, which is reflected in the food. There’s everything from hot pots (where meats and veggies are cooked at the table, then enjoyed with an array of sauces), to fried noodles and rice, and duck smoked over tea leaves.

If you’re feeling a bit more Japanese, you’ll be in good company; the Taiwanese love sushi, sashimi and tempura.

Maps and flag courtesy of the CIA World Factbook. Photo of the Siouguluan River in Taiwan, by prattflora.

The meal can end with any number of treats, especially fresh fruit (pineapple is one favorite), but no trip to Taiwan would be complete without the beloved Bào Bīng, a frozen slushie of sorts, made with crushed ice and any number of toppings, from fruit, to ice cream, to red beans.

Hello.

A treat like that will bring on the sunshine, no matter how cloudy the weather.

http://www.youtube.com/watch?v=1CVMInq42c4

“Want to help me make the kebabs?” I asked Ava, gesturing toward the pile of long, metal skewers, the bowl of sour cherries swimming in water, and the ground lamb meat, spiced with baharat.

I tried to imagine what this spread looked like in a three year-old’s mind.

Dangerous, slimy, raw.

I cringed a little internally, knowing she wouldn’t want to help. Knowing this would push every squeamish part of her mind.

But then she spoke.

“Sure!” she smiled and slipped her hand into the cold, wet bowl of cherries. A moment later she plucked one out. “Can I eat it?”

I thought about the sour flavor. How outrageous the slippery flesh would taste to her young taste buds (I once read that children have more taste buds than adults).

“No… let’s wait until we can eat the cherries with the meat.” I replied, thinking it would be her best shot at loving it.

“Okay!” she chirped, agreeably.

We took turns, me threading the small meatballs onto the skewer, she sliding on the cherries. Soon, this wasn’t enough.

“Mamma, can I make a meatball?”

I thought about the clammy, wet meat. About how she’d hate the feeling in her hands.

“Okay,” I said reluctantly.

Her little hands took a scoop of meat from my spoon and began rolling it around until it mashed into a “ball-ish” sort of shape. She was having fun and she didn’t back down.

The lesson? Children can be squeamish one day, brave the next. Just let them be, and never stop trying. Don’t think so much. We have more preconceived notions than a toddler and can end up ruining their sense of adventure if we decide too much for them.

THE FOOD

Syrian Lentils [Recipe]

What I loved most about this dish:

While I was nervous about the pungency of this dish, the garlic, lemon juice, and pomegranate syrup really melded into the chard and lentils in a beautiful way. I even found myself added extra pomegranate syrup and lemon juice, simply because I liked the brightness of flavor. Ava gobbled this one up, and Keith ate more than I expected since he is not a fan of cilantro.

What I loved least about this dish:

Not much at all; I adapted the recipe from Clifford A. Wright, and it’s hard to go wrong with his recipes; he’s a James Beard award-winning author for good reason. The main changes I made included more olive oil and lemon juice because, well, yum.

Syrian Lamb kebabs with Sour Cherries [Recipe]

What I loved most about this dish:

Everything. This is a fun, impressive grill item easy enough for a week night, but glamorous enough for the weekend. The only change I might add is to add a little cayenne pepper to half of them (this wouldn’t be traditional, although I think the added heat would be delicious).

What I loved least about this dish:

These skewers were gone fast. If you make the kebabs,  be prepared to serve at least 2 kebabs per person (unless you have lots of other food). If you want to save money, use a blend of lamb and beef.

Baharat [Recipe]

What I loved most about this dish:

This spice blend is peppery, but also earthy and sweet from the cinnamon and nutmeg. This would go great in any meat dishes, or even in stews. A fun addition to any spice cabinet and the perfect hostess gift.

What I loved least about this dish:

Nothing… there’s no wrong answers with Baharat – play around with proportions and make what works for you. Have fun!

I’m craving a little excitement. A little spice. In my younger years, I might have stayed out all night clubbing, I might have found a new crush,  or I might have packed my bags and drove off into the sunset without checking a map.

Even worse, I might have done all three.

Today, I think, I’ll settle for something simpler. Something more manageable.

Baharat is a popular Middle Eastern spice blend which often makes its way into kebabs and other meat preparations. There are countless recipes from Turkey, all the way down to Iran, but one thing is for certain: in Syria, you can count on a hefty amount of black pepper to give your meat delicate heat.

All you need for this recipe is a coffee grinder or spice mill and a handful of spices.

I say double the recipe and give some to a friend. It’s the perfect “thinking of you” gift.

Who knows, they might be looking for the Spiced Life, too… or, at the very least, a little sparkle…

Mosque in Damascus. Photo by “strangerer.”

Ingredients:

1/4 cup black peppercorns
1/4 cup allspice berries
8 cloves
5 whole cardamom pods

1 tsp grated nutmeg
1 tsp ground cinnamon

Method:

Toast the whole spices in a clean, dry skillet. This should only take about a minute. Keep moving the spices so that they don’t burn.

Let cool a moment then grind in a spice grinder.

Stir together with the nutmeg and cinnamon.

Enjoy the peppery goodness.

Especially in our Sour Cherry Lamb kebabs.