Tag Archives: comfort food

Zongzi

Age: 23

JL: “I’ve been Chinese for 23 years. Every year my family in the beginning of May wraps sticky rice in, I think, banana leaves? It’s either banana leaves or another type of leaf. My grandma did it, but now she’s too old, so my mom does all of it now. I help my mom wrap the rice. There’s a story behind it- Why we do this tradition. There was this married couple, and the man fell into a river, and there’s, like, fish inside. His wife made the wrapped sticky rice to feed the fish so that they wouldn’t eat her husband. So, that’s just kind of a fun story. Its sticky rice usually filled with cured meat and sausage and mushrooms and mung beans and peanuts. It’s like a comfort food. Mom freezes it. I have some in the freezer, and I ate it recently. It’s portable. It’s easy to heat up. It lasts a while.”

Interviewer: “who who told you that story?”

JL: My mom told me it multiple times. I heard it in Chinese school. It’s a very common Folktale slash Uh, story, cultural story. In Chinese culture, there’s a lot of meaning behind a lot of things. Every word has a story behind it. Every holiday has a story behind it. People speak in idioms with stories behind it. So that’s important.”

Context: The informant considers herself very close with her Chinese heritage. She is a first gen USC CS games student, and has noted that Chinese traditions rituals, beliefs and culture play a big part in her everyday life. She has a lot of experience cooking, specifically Northern Chinese food, and really enjoys this specific comfort meal.

Analysis: Because the story is rooted in reality, I think this would fall into the Legends category. This cultural Foodway tradition of making this specific meal on a certain day of the month is a big reinforcement of Chinese identity. The informant learned this through an institution, Chinese school, reenforcing the popularity and importance of this story in Chinese culture. The fact that most holidays and rituals are paired with a narrative or story shows how these traditions have adapted in order to be kept alive, even across generations, since the “origin” of this Legend and food started thousands of years ago. Looking at this through a functionalist lens, this story also solidifies this specific food item’s importance. Zongzi metaphorically saved this mans life, is also portable, easy to store, yummy to eat, and filled with nutrient heavy foods, reenforcing how nourishing it is for those who make and eat it.

Matzo Ball Soup

Age: 21

Text
“My dad’s side of the family is Jewish so they had a lot of like food and meals that they would eat either for special occasions or like just throughout the year because it’s like Jewish food. And the one that’s carried through to my immediate family is matzo ball soup because it’s a really good remedy for like a cold or just general sickness normally in the winter so the cultural tradition here is getting lots of matzo ball soup and using it as like a cure to sickness when we’re not feeling well.”

Context
ML says that not a ton of Jewish customs carried over to her immediate family, but matzo ball soup was one that did because of their belief in its comforting and curing powers. She remembers eating it when her or her sister were sick, and she said that eating it did make her feel better.

Analysis
ML’s story is an example of material culture, specifically foodways, as well as folk medicine. The tradition of eating matzo ball soup contains religious and traditional values in her family, but also showed a long standing belief in its remedial and comforting powers. ML notes that not many other Jewish meals or traditions were passed on to her family, showing that some beliefs or pieces of folklore are stronger or hold more meaning and are able to be passed on more easily even as other traditions of the same folk group fade away. For ML, this belief was enforced by evidence, as she said that eating matzo ball soup did genuinely make her and her sister feel better, which only serves to enforce the folk belief. ML’s story with the soup is a great example of Kaptchuk’s discussion on healing rituals, as the soup represented a sensory experience, family, and hope along with the nutritional value, all of which combined to comfort ML. I think this is a very powerful idea, because my mom would make a specific noodle dish when my brothers and I were not feeling well, but I remember the love and the care that the meal represented more than how I felt after eating it.

Minced Pork Stew Ng Family Style

Nationality: Singaporean
Age: 56
Occupation: Homemaker
Residence: Singapore
Performance Date: 04/12/2021
Primary Language: English

Context

This is a recipe passed down to my mother from my grandmother. I reached out to my mother for the receipt of Pork Stew. It is a very traditional Chinese dish, specifically within Hokkein families. Hokkein is a dialect spoken by Southeastern parts of China, and in Singapore, it is one of the most common dialects spoken.

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Performance

Ingredients

Dried Chinese Mushroom – 6 medium pieces

(wash ns oak in hot water for ½ hour. Thinly sliced)
Tau Pok – 1 packet

Minced garlic – 2 tablespoon

Chopped onion – 3 tablespoon

Chinese wine (Hua Tiao Qiu) – 1 bottle

(around 375ml)

Chicken stock – 800ml

Rock sugar – 5 small cubes

Dark soy sauce – 4 tablespoon

Light soy sauce – 1 tablespoon

White Pepper Powder

Cooking Instructions

Add a bit of oil, stir fry the garlic lightly, followed by onion

Stir fry until both is translucent (don’t brown it)
Add mince pork and make sure all of the pieces break up nicely, when the pork is cooked, add the mushroom

Add dark and light soy sauce, stir fry a little longer until fragant

Add the rice wine, rock sugar, add chicken stock until it covers above the pork. Around 1 inch. Let is simmer for ½ hour or longer.

Add the tau pork and cooked hard boil egg (optional)
Simmer another ½ hour. If the water evaporates, add more chicken stock.

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Analysis

This was my absolute favorite dish growing up and the first dish I asked my mother for the recipe when I left for college and had to start cooking for myself. It is a comfort dish that reminds me of home. On a personal level, it is a recipe that everyone in my family knows how to make and something that I had eaten growing up, thus it feels incredibly nostalgic. On a cultural level, this dish comes from China but has a Singaporean take on it. Pork stew is often made using large pieces of Pork Belly. However, this recipe using minced pork instead. In Singapore, most of the Chinese population were immigrants that were working to send money back to their families. Thus, they did not have a lot of money. The pork belly was a much more expensive cut of meat and minced pork was much more readily available. This pork stew, while having the taste of the dishes in China, the cut of meat is different and that is what makes it uniquely Singaporean. On a cultural and historical level, it reminds me of what makes Singapore, Singapore. And it reminds me of the hardship that was faced by my grandparents as they worked hard to make Singapore go from a fishing village to one of the busiest and most cosmopolitan cities in the world.