Uncategorized
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.
Uncategorized
Quiz: For America 250, how well do you know U.S. Jewish history?
The Forward produced The Great American Jewish History Quiz! using Claude, a generative artificial intelligence tool by Anthropic. All questions and answers were researched and written by Louis Keene, who prompted Claude to create the user interface and underlying code and to track statistics.
Questions or feedback? Send us an email: forwardquiz@forward.com.
The post Quiz: For America 250, how well do you know U.S. Jewish history? appeared first on The Forward.
Uncategorized
Mazel tov, Taylor and Travis: A rabbi’s imagined wedding speech under the celebrity chuppah
I have to admit, as a rabbi, I never imagined I’d be standing at a wedding bringing together two of America’s great religions: football and Taylor Swift.
And yet here we are. I’ve officiated weddings in synagogues, in backyards, on beaches. I was not prepared for Madison Square Garden.
Before I get to the blessings, I need to share a little Torah with you. Don’t worry: I’ll keep it short. Half this room is Swifties and half is Chiefs fans, and the only thing you agree on is that you didn’t come here for a sermon.
The very first matchmaking story in the Torah involves a man named Eliezer, sent by the patriarch Abraham on a mission: find a wife for Abraham’s son Isaac. Eliezer travels far, he arrives at a well, and he devises a test. A test that looked past beauty, past pedigree, past fame, past achievement.
The test is simple: When a stranger arrives tired and thirsty, what do you do?
Rebecca does more than just offer water to Eliezer. She sees his camels are also thirsty, and without being asked, she waters every single one. Ten camels. Anyone who has ever watered a camel knows this is not a small thing.
And the Torah stops to tell us: this is the wife for Isaac.
The Torah could have stopped to admire her talent or her beauty. Instead, it stopped to admire her kindness. Because she saw need in the world and responded to it, just because that’s who she was.
Taylor and Travis, I think about that story when I think about the two of you. Because what we know about you isn’t just about the Grammys or the Super Bowls. It’s about the friendships. It’s about the family. It’s the way Travis’s eyes light up when he talks about his brother Jason. It’s the way Taylor has shown up, year after year, for her crew — the people who have been with her since the beginning, long before the sold-out stadiums.
These are people who know how to love. Eliezer traveled hundreds of miles looking for exactly that. Turns out it was worth the trip.
Red zones and red carpets
Now, because we have a professional athlete here, permit me a football analogy.
Every great quarterback needs protection from a tight end like Travis. Every championship team depends on its offensive line. The line doesn’t get the glory. They don’t score the touchdowns. But without them, nothing works.
Marriage is the same. Protect one another. Protect each other’s dignity. Protect each other’s dreams. Protect each other’s hearts. Be each other’s offensive line on the hard days.
And because we also have one of the greatest songwriters in history standing before me — someone who has written the soundtrack to a generation — permit me a music analogy as well.
Every beautiful song has both melody and rhythm. Sometimes one instrument leads. Sometimes another does. But what makes the song truly beautiful is that each makes room for the other. The goal is never the solo. The goal is the harmony.
Marriage is exactly the same. There will be seasons when one of you carries more. Seasons when one of you needs extra support. Seasons of celebration and seasons of challenge. The goal is to reflect each other’s light. The goal is to create something together that neither of you could have created alone.
So, Taylor and Travis, here is my blessing for you: May you always remember what drew you to each other, the soul beneath the spotlight. May you protect each other fiercely and gently, in the stadiums and in the quiet rooms where no one is watching. May you make room for one another — to lead and to follow, season by season, era by era.
And may the love you build together — the real love, the private love, the love that has absolutely nothing to do with cameras or crowds — be the greatest thing either of you ever creates.
Mazel tov.
The post Mazel tov, Taylor and Travis: A rabbi’s imagined wedding speech under the celebrity chuppah appeared first on The Forward.
Uncategorized
The 50 most interesting Jews in American history you’ve probably never heard of
The United States is turning 250 years old. You know the stories of many of the Jews who have helped to shape the country’s history and culture, including such luminaries as Ruth Bader Ginsburg, Rabbi Abraham Joshua Heschel, Philip Roth and Barbra Streisand.
But behind the American Jewish names we know and revere are the stories of many other American Jews who influenced the nation — and whose lives reflected the country’s efforts to realize its founding promises — who have found less purchase in history’s spotlight. To celebrate the 250th anniversary of this country’s founding, we’ve collected 50 of those stories here.
Among their number are scientists, athletes, lawmakers, clergymen and a couple genuine American characters — the type of people who, no matter where they were born, ended up living lives that speak to the best of what the U.S. has to offer its citizens.
As one of our honorees, the author Edna Ferber, wrote: “America — rather, the United States — seems to me to be the Jew among the nations. It is resourceful, adaptable, maligned, envied, feared, imposed upon. It is warmhearted, overfriendly; quick-witted, lavish, colorful; given to extravagant speech and gestures. Its people are travelers and wanderers by nature, moving, shifting, restless; swarming in Fords, in ocean liners; craving entertainment; volatile. The schnuckle among the nations of the world.”
The post The 50 most interesting Jews in American history you’ve probably never heard of appeared first on The Forward.
