Cooling Off, Taiwan-Style

Los Angeles Times

Quick Fix: Cooling Off, Taiwan-Style

Special to the Times

Hot weather reminds me of living in Taiwan. The heat there seemed oppressive—even the Mandarin word for "hot" sounded like a dog growling through its teeth. In search of food that fit the temperature, I took to the streets.

One refuge was an open-air noodle stand where I could order cold noodles to go, then rush back to enjoy them inside my air-conditioned office. The noodles had a nutty sesame sauce that complemented the mix of fresh vegetables. The dish was satisfying but not heavy.

Another food stall favorite was a simple tofu salad, flavored with soy sauce and green onion. I use tomatoes for added color and juiciness.

For me, lunch was incomplete without some refreshment from a roadside tea stand. Here’s one of my favorites: squeeze the juice from a few kumquats into a glass of iced tea for a "kick" of tangy flavor. Substitute tangerine juice if you can’t find kumquats.

Menu:
Chilled Glass Noodles with Vegetables
Tofu Salad with Tomatoes and Green Onions
Kumquat Iced Tea

Cook’s Tip:
Glass noodles, also known as cellophane noodles or sai fun, are made from mung bean starch. If you can't find them, try using rice-flour noodles instead. Both are quick and easy to prepare—just follow package directions for soaking noodles in warm water before using n soups or stir-fries.

Short Cut:
Buy packaged coleslaw mix instead of slicing the cabbage by hand.

Cook’s Tip:
Don’t substitute regular or soft tofu for firm tofu, as they are more likely to crumble.

"Quick Fix: Cooling Off, Taiwan Style"
Copyright 1997 by Los Angeles Times.
Originally published in Los Angeles Times, September 17, 1997.

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