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4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions

TAIPEI (JTA) — Asian-Jewish cuisine is a complex tapestry.

Jewish communities have existed across Asia for longer than many might assume, especially near major historical trade routes in places such as India, Singapore and Indonesia. Other communities developed during and after World War II. Some were part of or assimilated into local cultures, while others blended culinary traditions from other lands with the cuisines of their new homes.

So what do Jews in various parts of Asia eat on Hanukkah? Jews hailing from India, Singapore, Indonesia and Japan spoke to the Jewish Telegraphic Agency about some of their go-to holiday recipes.

Jeremy Freeman’s negi latkes use a type of onion native to China and grown across East Asia. (Jeremy Freeman)

Tokyo, Japan: Negi latkes

Before moving to Japan with his wife, Maiko, five years ago, Jeremy Freeman was selling vintage Jamaican records in New York City. In fact, Maiko was the one with the restaurant  — Oni Sauce, a Japanese home-style food stand in Brooklyn’s Smorgasburg market.

But when the two made the move to Tokyo with their kids, they decided to switch it up. Freeman’s Jewish background takes the stage at their Tokyo restaurant, Freeman’s Shokudo — specifically, the smoky side: Freeman’s specializes in smoked fish and meats with a rotating seasonal menu. They often dabble in Japanese-Jewish fusion, with offerings like the bialy (made on request by a local Japanese bakery) with whitefish salad made from smoked saba (mackerel), smoked daikon pickles and tobiko, or flying fish roe.

On Hanukkah, Freeman whips up these potato latkes made with negi, a type of onion native to China and grown across East Asia, that falls somewhere between a scallion and a leek. Negi has a stronger flavor than white onions typically used in latkes, and they also produce a lot less water, creating a batter that’s cleaner and easier to work with. At Freeman’s Shokudo, they’re topped with creme fraiche, tobiko, and ikura or salmon roe. 

Recipe

Ingredients 

2 large potatoes

2 negis (Japanese leeks)

2 eggs

1/2 cup matzah meal

Tobiko

Ikura (salmon roe)

Dill 

Sour cream

Directions

Grate potatoes with the large hole side of a box grater. Use your hands to squeeze out as much liquid as possible. 
Chop negi into thin slices as you would with scallion. Mix with potatoes and add the two eggs (beaten) and matzah meal. Season with salt and black pepper. 
Heat skillet or cast iron pan with safflower oil. Add a drop of the potato mixture to test oil temperature. When it sizzles, the oil is ready. In batches, so as to not crowd the pan, add potato mixture in a thin layer for pancakes about the size of a palm. When browned on one side, flip the pancake. Make sure the pan does not get too hot. 
To serve, add a dollop of sourcream and top with ikura and tobiko and a sprig of dill.

Rosita Goldstein says Indonesian and Jewish cooking go hand in hand. (Rosita Goldstein)

Singapore/Indonesia: Deep-fried corn fritters 

Rosita Goldstein’s Saturday morning Shabbat meals have become something of a local legend among Singapore’s Jewish community. Twice a month for a decade, she hosted anywhere from 30 to 100 community members at her home, where she prepared abundant spreads of Jewish and Indonesian classics now memorialized in a cookbook.

Goldstein, who is originally from Indonesia and converted to Judaism after meeting her husband, Harvey, in Singapore, says culinary traditions from Indonesia meld easily with kashrut, or Jewish culinary rules. 

“A lot of recipes don’t use pork,” she said. “And then second of all, in the Jewish tradition, we don’t mix meat and dairy, and it’s very easy, because in most of Indonesian food, we use coconut milk.”

Life is a little slower now for the Goldsteins, who recently moved to Virginia and hope to split their time between the United States and Singapore. On Hanukkah, these deep-fried Indonesian corn fritters, served best with sour cream and sweet chili sauce, are a family favorite. In Indonesia, they’re a popular street food, but they are also a nod to the Hanukkah custom of frying in lots of oil.

Recipe

Ingredients

2 cups fresh or frozen corn kernels

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 cup thinly sliced spring onion

1/4 cup chopped celery leaves

1 large egg

1 cup water 

Oil, enough to deep fry the corn fritters.

White ground pepper, and salt to taste.

Directions

In a mixing bowl, mix the ingredients together until the flour, baking soda, garlic powder, white pepper, salt, egg and water are all well combined. 
Add the corn kernels, spring onions, and celery. Mix it well. 
Heat the oil in the pan. Using a spoon or small ladle, spoon portions of batter into the hot oil and fry. . Do not overcrowd the pan. Cook both sides of the corn fritters until golden brown. 
Serve with sour cream and sweet chili sauce. 

Esther David serves her vegetable patties with coriander chutney on Hanukkah. (Esther David)

Gujarat, India: Vegetable patties with coriander chutney

According to legend, the Bene Israel trace their beginnings in India to a shipwreck on the country’s west coast over 2,000 years ago. When British rule began in 1858, they came to Gujarat, a state on the coast and embraced local life there while maintaining their Jewish identity, leading to the formation of unique customs and culinary traditions.

Esther David is a Bene Israel Jew who grew up in Gujarat and writes about the Jewish Indian experience in her novels. Her most recent book, “Bene Appetit,” recounts the diverse traditions and cuisines of India’s five Jewish groups — traditions she says are quickly being forgotten due to modernization and immigration.

At Hanukkah, fried vegetable patties or fritters are traditional, usually served alongside carrot halva. David likes to serve the fritters with coriander chutney.

Recipes

Vegetable patty ingredients

6 potatoes

½ cup green peas

¼ teaspoon red chili powder

½ teaspoon cumin powder

1 tablespoon chopped coriander leaves

Salt to taste

Eggs, breadcrumbs, flour and oil for frying

Instructions

Peel potatoes and shell green peas. Cook both until soft. 
Mash the potatoes and combine with peas. Add red chili powder, cumin powder, coriander leaves and salt to taste. Mix with oiled hands. Divide the mixture into equal portions and shape into round patties. (Optional: add 1 small grated carrot to the mixture of potatoes and peas.)
In another bowl, whisk eggs until frothy and dip each patty in the egg mixture. Then roll in a platter of flour and breadcrumbs and cover on both sides. 
Heat oil in a pan and fry patties on both sides until golden brown. Drain and serve hot. 

Coriander chutney ingredients

1 small bunch fresh coriander leaves

10 leaves fresh mint

1 medium green chili

½ cup grated coconut

¼ teaspoon sugar

Salt 

Instructions

Clean and finely chop the coriander, mint leaves and green chili. Mix with the grated coconut, sugar and salt. Process in a mixer and serve with the patties.

Brod goreng means “fried bread” in Indonesian. (Screenshot from YouTube/Beqs Kitchen)

North Sulawesi, Indonesia: Brod Goreng

The Jewish community in North Sulawesi, Indonesia, might be one of the smallest in all of Asia. Made up mostly of descendants of Dutch Jews who came to Indonesia with the Dutch East India Company in the 17th century, the population has declined over time as Jews have attempted to assimilate amid an environment that is not always welcoming to them. In 2013, a historical Dutch synagogue in Surabaya, on the island of Java, was demolished by a real estate developer following protests by Islamic groups.

Yaakov Baruch, the rabbi for North Sulawesi’s community, is a descendant of both Dutch Jews and Holocaust survivors. He shared a recipe for brod goreng, a sweet fried bread for Hanukkah.

A Dutch-Indonesian culinary creation, brod goreng was only eaten in areas where Dutch Jews were living, Baruch said. “The Jews combined the culinary [traditions] between European and local Indonesian food, since this food is closer with sufgiyanot,” he said. “So the Jews in this country always prepare this ‘brod goreng’ next to our Menorah during Hanukkah.”

Recipe

Ingredients

250g flour

1 egg

5 tbsp sugar (you can add more if you like it sweet)

1 tsp yeast

2 tbsp butter

Water

Oil for frying

Directions

Beat sugar, eggs, butter until slightly white. Add flour & yeast, then add water little by little while stirring, until there are no lumps. Leave it for about 30 minutes, covered with a napkin. 
Heat enough oil to submerge the portions. Before frying, stir the mixture for a while, then use a tablespoon to spoon pieces one by one into the cooking oil. They will be sticky when taking them off of the spoon. Fry until golden brown. (Optional: serve with powdered sugar.)


The post 4 Hanukkah recipes from across Asia that meld local cultures with Diaspora traditions appeared first on Jewish Telegraphic Agency.

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The White House cabinet is eating like your zayde

Robert F. Kennedy Jr. is hawking a new diet: sauerkraut. Yes, lacto-fermented cabbage. And it’s catching on with Trump’s cabinet, according to The Wall Street Journal, which reported that Vice President JD Vance, Transportation Secretary Sean Duffy and Commerce Secretary Howard Lutnick are all heaping their plates with cabbage — apparently “drawn by the promise of slimmer waistlines and glowing skin.”

This claim may sound like it belongs in the marketing material for some sort of beauty product, or a scammy gas station supplement, rather than a jar of preserved vegetables. But RFK Jr. boasted that he lost 20 lbs in 30 days from eating mass amounts of the stuff. One might assume something like a tapeworm is responsible for such extreme weight loss — especially given Kennedy’s previous worm-related medical issues — but he asserts it’s all thanks to cabbage.

The diet, drawn up by one Dr. Sean O’Mara, an MD who advertises himself as an “executive biological consultant to high-performance leaders,” is apparently not just about sauerkraut; it includes other fermented vegetables, urges followers to also eat steak, snack on “old world cheese” and cut out alcohol and sugar.

Admittedly, this sounds like a fairly normal, low-carb diet. But sauerkraut is so core to the meal plan that members of the cabinet have taken to making their own, and carrying it around just to make sure they’re never without. Kennedy’s wife, Cheryl Hines, said on a podcast with Steven Miller’s wife, Katie, that she has had to refuse to stow a container of sauerkraut in her clutch when she and her husband go out for a nice evening. But, she said, he brings it anyway, presumably in his own bag. Or maybe tucked under his arm.

It’s hard to imagine anything more bubbie-coded than whipping out a jar of sauerkraut from a handbag while out at a nice dinner.

It’s not that Jews have some kind of patent on fermented vegetables; they exist in many cultures, like kimchi in Korea and miso in Japan. Sauerkraut specifically is common throughout European countries like Germany, Czechia and Russia.

But in the U.S., there’s a pretty strong association between Jews and pickles, whether they be sauerkraut or cucumbers, thanks to the deli culture imported with Jewish immigrants into the U.S. Jews created a pickle district on the Lower East Side, selling the preserved vegetables from pushcarts and spreading the food through the city. We’ve long been aware of the healthy gut biome effects of a lacto-fermented vegetable.

Ashkenazi food has long been made fun of for being gross — largely thanks to innovations like jarred gefilte fish, its beige-heavy color palette and, as the Wall Street Journal piece hinted at, the diet’s resulting gastrointestinal effects. Much of shtetl food culture was the result of hardship, and the need to preserve food through long winters, not an attempt for glowing skin and slim waistlines. The hardier the vegetable, the longer it lasted. Enter the cabbage. There are few foods less sexy than cabbage. (And I love cabbage.)

Which is why it’s so funny to see some of the most powerful men in the U.S. adopting the diet of a poor shtetl Jew — and doing so for aesthetic reasons.

There are a lot of weird diets and quasi-scientific buzzwords like “seed oils” and “clean protein” floating through the MAHA world that these American leaders often play to. But most of those, at least the ones promoted by men like Vance, have some cross-over focus on manliness and discipline — they’re about building muscle in some sort of primitive way. Think the carnivore diet or Kennedy’s obsession with beef tallow. Seeing these men turn to a diet I associate with my grandmother because they want to lose weight feels absurd, especially in the days of Ozempic for those with the funds to pay for it. Perhaps that does not have the right optics.

Of course, sauerkraut is nothing to be ashamed of. In recent years, Jews have been reclaiming pride in their food cultures; bespoke pickling classes have boomed. So the White House cabinet’s sauerkraut kick is really just them being really late to the shtetl chic trend. But you still should probably be ashamed of smuggling your own food into a nice restaurant, even if it’s sauerkraut.

The post The White House cabinet is eating like your zayde appeared first on The Forward.

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Chair of Britain’s largest arts center to step down amid antisemitism scrutiny

(JTA) — The chair of the United Kingdom’s largest arts institution will step down this fall following months of controversy over allegations of antisemitism and his social media activity related to Israel. 

Misan Harriman, 48, the chair of the publicly funded Southbank Centre in central London that hosts millions of visitors per year, publicly stated  earlier this week that he would not seek another term. 

In a since-deleted social media post, Harriman stated on Monday that his departure had long been planned. “It’s semi-public knowledge that my term is coming to an end anyway,” he said, according to The Guardian. “I had decided way before this madness that I was going to do two terms.” He added, “I came on just after Covid, two terms, then handing the baton to whoever the next chairman will be. We will find out in due course, and of course, I am going to support that.”

The Southbank Centre said that it had been informed earlier in the year of Harriman’s decision. 

In May, more than 64 MPs and peers wrote to Culture Secretary Lisa Nandy asking the government to open an investigation into Harriman’s behavior, expressing concern that his public comments “have not been treated with sufficient scrutiny, particularly given their implications for public trust and community confidence,” in a publicly funded institution. 

Nandy later confirmed that the Charity Commission and Arts Council England were examining complaints, alongside an internal review by the Southbank Centre.

Harriman, a photographer and self-described social activist, came to prominence in 2020, photographing a Black Lives Matter protest in London. He has overseen the Southbank Centre since 2021, but it’s only in recent months that he has faced increasing scrutiny over his public and social media comments, including referring to Israel as an “occupying power” and accusing the country of genocide.

In April, when two Jewish men were stabbed in the heavily Orthodox Jewish neighborhood of Golders Green in London, Harriman posted on social media about an alleged third victim who was Muslim. He wrote, “Wait, so there was a 3rd victim on the SAME DAY who was Muslim?! And our press isn’t reporting it? Even the Met Police didn’t mention the Muslim victim in its X post?! What is going on @metpolice_uk ?”

The Muslim victim did in fact receive coverage, and the focus on the Jewish victims stemmed from the alleged attacker’s anti-Jewish animus.

Then, following Reform UK’s gains in the May 7 local elections, Harriman  shared a post that critics said compared the party’s success to the events that led to the Holocaust.

The post prompted Reform MP Robert Jenrick to respond on X, “Comparing the millions who voted Reform on Thursday to the Nazis is disgusting.” 

Harriman received support from many prominent activists and artists who signed a petition in May organized by The Good Law Project. The petition accused right-wing media of running a smear campaign against Harriman.

Those who signed included activist Greta Thunberg, actors Aimee Lou Wood, Mark Ruffalo,  and Susan Sarandon, director Yorgos Lanthimos and journalist Mehdi Hassan.

Following Harriman’s announcement, the Campaign Against Antisemitism praised the decision, posting on X, “Mr Harriman’s decision to step down – supposedly always his intention – is welcome. This saga has exposed a rot in the arts world. We hope that his successor will be more worthy of the post.”

This article originally appeared on JTA.org.

The post Chair of Britain’s largest arts center to step down amid antisemitism scrutiny appeared first on The Forward.

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Mamdani touts ‘Babies not Bombs’ messaging after flexing political muscle in the New York primaries

(New York Jewish Week) — New York City Mayor Zohran Mamdani celebrated the victories of the progressive candidates he endorsed in New York’s Democratic primaries  describing their success as a “shift in the balance of power.”

Speaking to reporters on Wednesday, the morning after the primaries, Mamdani touted the triumphs as a shift in the balance of power between “working people” and “special interests.”

Mamdani-endorsed candidates Brad Lander, Darializa Avila Chevalier and Claire Valdez won Democratic nominations for Congress. During the press conference, the mayor repeatedly highlighted their calls to restrict U.S. military aid to Israel and redirect federal funding to domestic priorities.

Following Mamdani’s election night sweep in New York, President Donald Trump posted on Truth Social that “America the Beautiful will NEVER be a Communist Country!!!”

The victories offered an early demonstration of Mamdani’s political influence beyond City Hall, as several Democratic Socialist candidates he backed, including Chevalier, defeated established Democratic incumbents in their districts.

“The working person is struggling in our city to afford basic needs,” Mamdani said, adding that Avila Chevalier’s oft-repeated slogan of investing in “Babies not Bombs,” is “the kind of conscience, the kind of clarity, the kind of conviction that has been missing in our politics for far too long.”

Mamdani responded to the president’s post on Wednesday, telling a reporter who asked whether his goal is to make America a “socialist” country that his “goal is to make America a place that every American can afford.”

When asked about federal policies that could be affected by Mamdani’s endorsed candidates, the mayor cited Valdez’s support for “foreign policy that understands human rights for all” and Lander’s commitment to co-sponsoring the Block the Bombs Act, which prohibits the sale of certain U.S.-made offensive weapons to Israel.

Mamdani also dismissed a question about whether he was concerned about how the victories would play out in November as Democrats try to win back the House.

“Every time the fight for working people takes a step forward, you will hear Republicans say that this is actually going to jeopardize the existence of that very fight,” he said.

When asked whether the election of Chevalier, who has faced scrutiny for past social media posts attacking Democrats and her appearance at an Oct. 8, 2023, pro-Palestinian rally in Times Square, could “complicate campaigns for Democrats as a whole,” Mamdani replied “No.”

“[Chevalier] often speaks about a politics of life. She speaks about ‘Babies not bombs,’” Mamdani continued. “What could be a better example of what the people of the district want to see versus what the people of the district have been forced to experience, which is tens of billions of dollars being spent at a national level to bomb children overseas, while children in our own districts are struggling.”

The post Mamdani touts ‘Babies not Bombs’ messaging after flexing political muscle in the New York primaries appeared first on The Forward.

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