Taiwanese street food festival 台味食煮- Day 13 - Sweet Potato Bao, Dedicate to Sunflower Student Movement March. 2014

I love sweet potato is not only because it is one of the top healthy food should eat everyday but because it is closely connected to Taiwan. The shape of the main island of Taiwan is similar to a sweet potato and also its easy to plant nature become indispensable food for parents back to their impoverished childhood. Therefore, taiwanese often call themselves " children of the sweet potato". My dad is one of them.

An ongoing democracy protest- Sunflower Student Movement, started on 18th of March for protesting the passing of the Cross-Strait Service Trade Agreement by the ruling party at the legislature without clause-by-clause review. The anti-black box protest against the lack of transparency and responsiveness to the people's concerns. It is shame that authorities sent police to remove the peaceful protesters with batons, riot shields and water cannons, beating them into submission. Such brutality caused multiple injuries to the protesters. Even worse, the media removed the truth from the scene. The democracy in Taiwan is falling apart.

To confess, before this movement, I am careless about politics or serious issues happening in Taiwan. I do not want to count this on my parents who raise me to concentrate on things I can really control of, for example, studying. Politics is rather complex which is not our call to make decision for most of time. They were trying to protect us from unnecessary harm. I was kind of "peaceful" or avoiding to share opinion when people ask me about the issue between Taiwan and China. Until now, things are happening in Taiwan gives me a devastating alarm to think: how will Taiwan look like in 10 years? When I go home, is there still a place called "Taiwan" where I feel as comfortable as so-called a home?

It took me a while to continue this article, cuz I am overwhelmed by emotions every time when I start writing. The foreign media has been slow pick up the story,headline coverage focused on search for Malaysia Airlines Flight and even anti-PX plant protest in Guangdong.I cannot actually do anything for this movement, yet what I can do is spread the words to people who like you.

• You can find the updated information and press in your own language here on Facebook  and Twitter
• Live video footage of the Legislative Yuan on Ustream

These songs company me for several dark nights. It has been a while since the last time I was moved to tears by songs. And here they are:

 

Sweet Potato Bao is a combination of sweetness, savoriness and spiciness. It perfect demonstrate my feeling. I've seen we are fighting for democracy with tears and sweats, I've seen energetic Taiwanese to voice our concern fearless with the most peaceful daylong rally in the world on 30th March. I am glad being a Taiwanese to see how people care about our country and protect it with our fully heart. 

 

Be strong, be patient.Never give up! May God bless Taiwan.

Ingredients: (Serving 12 baos)

Cover
1. 300g all purpose flour
2. 180g water
3. 1 tsp sugar
4. 1/3 tsp yeast
5. 1 tsp olive oil


Fillings
1. 2 sweet potatos, peel and diced
2. 1 onion, diced
3. 1 zucchini, diced
4. 2 Tsp olive oil
5. Salt and black pepper for taste

Instructions:

1. Preheat oven at 180c. Mix sweet potato and olive oil well in a baking tray. Cover with Aluminium foil. Put into oven and bake 30 mins at 180c.

2. Add onion and zucchini when sweet potato is semi-soften, bake for another 30 mins without foil at the same degree.

3. Seasoning with salt and black pepper, pop into oven for 10 mins until sweet potato is caramelized and the flavor is fully integrated with other ingredients. Remove from the oven. Ready to use when cools down.

4. Mix cover ingredient 1-5 in a big bowel. Remove from the bowel and start kneading for 10 mins until it become a smooth dough. Set aside for 1 hour until it doubles its size.

 

5. Divide the dough into 10 equivalent portion. Use a rolling pin to flatten it. Place 1Tsp filling on the center. Pleat the dough and seal it tightly with finger tips. Repeat for the rest bao.

 

6. Heat up a wok with water up to 40c degree. Place a baking paper into a bamboo steamer and place 6 baos on the top (make sure to leave some space in between the baos for expansion after steaming). Place steamer on the top of preheat wok with lid on. Prof for another 40  mins until double the size

7. Steam for 10 mins with high heat. Slide the lid a bit to release the steam gradually for 3 mins. This would prevent the baos from shrinking back due to the temperature difference. Serve warm.