Welcome to Toisan Pride

Toisanese (Hoisanese is the REAL pronunciation; and Mandarin speakers call it "Taishan" or Taishanese") were among the first Chinese-Cantonese immigrants to hail to the United States from the Guangdong/Guangzhou Province of Southern China in the Pearl River Delta, west of Hong Kong.

Many Hoisanese immigrants came to the U.S. starting in the 19th century to help build railroads, and eventually stayed to establish laundromats, restaurants, etc. and worked hard to build a better future for their families. Some famous Hoisan folks include: U.S. Commerce Secretary Gary Locke, Chef Martin Yan (Yan Can Cook); Hawaii Senator Hiram Fong, Hong Kong Martial Artist Donnie Yen (star of IP MAN), Actor James Hong, Former California Treasurer Matt Fong; Actress Anna May Wong. For more Toisan/Taishan background history, click on Wikipedia.

Thanks for visiting my blog. Some day, I plan on updating it but Blogger isn't the greatest with blog templates so I appreciate your patience! I welcome comments, stories, photos, Toisanese/Say-Yip history, anything about our wonderful people to toisangirl@yahoo.com.

Monday, December 3, 2012

Ben's Toisanese Tutorial & Pigs' Feet Soup

Want to Learn Toisanese (Taishanese, as Mandarin speakers would call it)? Then check out Ben's Cantonese Practice Journal at: http://ipracticecanto.wordpress.com/toishanese-textbook-audio/

The Download Drills in the beginning are just basic tone drills so I'd advise skipping to the Volume (I, II, etc.) Lesson download section to hear questions and phrases in Hoisan-Wah. It seems fairly extensive though there aren't any translations into English but this a good refresher for those wanting to hear the language and who already understand some Toisanese.

Pig Vinegar Feet Soup
Toisan Pride follower Jennifer is asking about a Toisanese Pig's Feet Ginger Vinegar Soup recipe AND instructions on preserving it. Once you cook this ahead of time for baby's birth - do you have to reboil it every few days to keep bacteria from growing (can't you just freeze it and reboil it when you need it?) Is there a traditional method of preparing and storing this concoction? What brands of vinegar should be used?

I never had it after delivering two of my kids so any advice from Toisan Pride followers would be much appreciated for us, thank you!  Post a comment to this blog posting or email me at toisangirl@yahoo.com. Many Thanks!

7 comments:

  1. Love the black vinegar pig feet! We don't have a set recipe, but basically here's how it's done in my family.

    a pound or two of pig feet (pre-chopped into large hunks by your butcher if they're usually sold whole, if you can get hocks only you'll get more meat for your money)
    2 bottles mirin or sweetened vinegar
    1 bottle black vinegar
    half a pound of fresh ginger
    6-8 hard boiled eggs

    put the pig feet into a large crock pot and mix the vinegars to taste and cover the pig feet. slice the ginger and add it then let it cook overnight. Add the eggs in the morning and let them soak in the flavor while the pig feet cook for another half hour or so. Use the "warm" setting to keep it warm and eat it throughout the day. It doesn't last long enough in our house to know anything about long term storage and reheating! :)

    Don't forget about the whiskey chicken soup, too!

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  2. Ooops, I forgot to add that if the vinegar flavor is too strong we add some Chinese rock sugar to sweeten it.

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  3. @lionscave1 Sounds yummy! I will have to try this soon - might be good for colds in the wintertime. You have to get the Black Vinegar from Chinatown right - any specific brand? Or just whatever they have? Whiskey chicken soup sounds ono too!

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  4. I don't use it enough to be able to tell a difference in brands so I just get what looks good at the moment or is on sale. Last time I made it was about a year ago and I used the Koon Chun brand (Yellow and blue label with the red writing). It was good, but not quite like my mom's.

    Traditionally we only made this and the whiskey chicken soup for a woman after she gives birth so whenever I hear of a pregnant relative I start drooling just thinking about it!

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    1. Thanks @lionscave1 Can you provide the Whiskey Chicken Soup recipe too? I wanna try it in this 'winter' weather - doesn't get THAT cold in Hawaii, lol. Mahalo!

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  5. I haven't quite gotten that one to my liking just yet, but I'll check with my relatives and see if I can get you a good recipe.

    All this talk about food reminds me I still need to try the recipe you posted for Hom Gnui Jann Gee Gnuck (we call it Hom Gnui Gnuck Beng) a while ago. Haven't had that in sooo long! My wife didn't grow up eating pork so I've lost quite a few dishes from my childhood, but she's slowly coming around.

    Also, we do the salt water chicken a little differently, after slicing the chicken we add the oyster sauce to the boiled broth and thicken it like gravy. Toss some freshly chopped green onion on top of the chicken, then pour the boiling hot gravy over it all. Not quite as salty as dipping it straight into oyster sauce and is so tasty over a bowl of rice!

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  6. Another Toishan Girl ... er Grandma11.11.13

    My daughter recently has her first child, and I made this Pig's Feet dish for her. It turned out rather well and is easy to make. I put into a large lidded saucepan : two cutup pig's feet (shaved and rinsed), 3 chunks of fresh ginger (peeled and sliced), 500 ml. malt vinegar, and fill the malt bottle 2/3 with cold water and pour that it also, and finally add 1 cup of sugar. Bring to a boil and simmer covered for 1 to 1 1/2 hours, depending on how tender you like the pig's feet. Meanwhile, you can prepare a dozen hard boiled eggs, peeled and set aside in fridge. When serving, reboil the pig's feet and add what eggs you want to eat. They say that you can leave the concoction outside the fridge, but I put it into the fridge anyways. I suppose the vinegar prevents bacteria from forming? Anyways, the soup is tasty and good enough to drink!!

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