Exploring home-cooked Taiwanese food with chef Chelsea Tsai
Today we take you to meet the founder of a cooking school, Chelsea Tsai. In 2018, she created a school that teaches people how to make local Taiwanese dishes from scratch. She hopes to educate people about Taiwanese delicacies, along with the stories behind each dish. FTV reporter Stephany Yang joined Tsai in her studio to find out more.
The first dish is three-cup mushrooms. First, slice the mushrooms, ginger, garlic and chili.
Then, add black sesame oil, ginger, mushrooms, garlic, scallions, basil and chili into the pan and fry them. Last, season it with some sugar.
Chelsea Tsai
Cooking studio founder
The original version is like three-cup chicken but the three-cup mushroom is for everyone. It is also vegetarian-friendly. The three-cup dish. The key is the three-cup sauce. You need to definitely use the black sesame oil from Taiwan. So, one cup or use one tablespoon of black sesame oil. And then, one cup of soy sauce and one cup of the rice wine, and a little bit of sugar to balance the saltiness. The three-cup sauce is a special sauce in Taiwan. It is not in other Chinese dishes or not in other regions because we have a very nice produce of black sesame in Taiwan. It is common to use black sesame oil with ginger to make the dishes like sesame oil chicken and three-cup chicken. When we talk about the stir-fried dishes in Taiwan we always talk about three-cup chicken.
Next up are sesame glutinous rice balls. First, prepare some sticky rice flour and mix it with hot water. Next, it is time to flatten the dough. Cut it into small pieces, and then add a bit of sesame and butter and wrap it up. Lastly, give them a good shake and then boil it in hot water. This is a typical class with the founder of this cooking studio, Chelsea Tsai.
Chelsea Tsai
Cooking studio founder
Tangyuan we usually have it especially for winter time because it can warm up your body. To make the dough, it is very important to use the sticky rice flour. You can also mix some tapioca starch to make it chewier. Traditionally, people use cold water to mix it, mix the dough and cook part of it, and boil it to make it a cooked dough. Then, mix them together to make the dough chewier. Our version, our secret is that we use hot water to make the dough. Basically, we just mix the hot water with all the starch.
Tsai first became interested in gastronomy at a young age. She then earned a diploma in French cuisine from Le Cordon Bleu Tokyo.
In 2018, she decided to open up a cooking studio to teach foreigners and locals how to cook Taiwanese dishes. Her classes don’t only teach people how to cook: she also shares the history and other interesting stories about the food. The length of each class varies from 2 to 3 hours. So far, her team has taught 15,000 food enthusiasts from over 52 countries.
Chelsea Tsai
Cooking studio founder
I have been teaching cuisine for over eight years. Since 2018, I started this business. It is a cooking school. We show people how to make Taiwanese dishes, especially international visitors. Since then, we have been hosting over 15,000 people from over 52 countries from the world. We show how to make xiaolongbao, beef noodle soup, gua bao, braised pork rice, and all the best Taiwanese dishes. We teach them not only how to cook those dishes. We also show them and share with them all the history, all the stories. I think that is what makes us unique because we are not only teaching techniques. We share the uniqueness of Taiwan.
Last December, Tsai published her first English cookbook. The cookbook features 67 recipes ranging from Taiwanese stir-fries and street food to braised dishes, breakfast food and festival food.
Chelsea Tsai
Cooking studio founder
We tried to promote Taiwanese dishes, we found out that I think the most beautiful part of Taiwanese dishes is at home. Like, when I was a child, my mom always cooked three to four dishes for our dinner. We can share. We sit down around the table. We share with family to enjoy whole fish, stir-fried, the braised pork. We want to share the beautiful moments with more people. We want to make it happen again and again. We talk about bento culture like the buffet and we also talk about street food culture -- why we have so much street food in Taiwan. It is about the temple. It is about the religion. We also talk about Taiwanese breakfast.
Tsai also collaborates with government agencies, like the Ministry of Foreign Affairs and the Tourism Administration. The team has traveled to many countries around the world to promote Taiwan’s food and culture.
Chelsea Tsai
Cooking studio founder
We are trying to extend our influence to a larger audience. So now, we also work with many public sectors like the Ministry of Foreign Affairs, like the Taiwan Tourism Administration. And also, we are trying to do some collaboration with the bilingual education projects to empower more people and more individuals can share food culture about Taiwan. Not just us, but everyone can do that. I think that is the goal we want to do.
Through her cooking studio and book, Tsai hopes to empower more people to share Taiwanese food culture to the world.
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2024-02-04
