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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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What Hailey Bieber smoothies and instant matzo ball soup reveal about American Jewish taste

It has become exceedingly difficult to get a bowl of kosher matzo ball soup in my L.A. neighborhood. I’m reminded of this every few months, when a cold or a craving reminds me what we lost when Pico Kosher Deli, established in 1968 about a mile from my apartment, closed for good early in the pandemic. It’s not just the soup, of course. It’s the whole kosher deli experience — bulging pastrami sandwiches, a waitress with a notepad, frilly toothpicks.

The traditional kosher deli is dying, if not dead, and not just in L.A. Kosher Ashkenazi fare is officially passé, a cuisine category today’s balabustas — at least my millennial Modern Orthodox cohort — have abandoned. At the kosher markets, Manischewitz products are relegated to a dusty corner, the “kosher aisle” of the kosher grocer. And at surviving delis like Katz’s and Canter’s, kosher is not a religious certification. It is, simply, a nostalgia cue immediately preceding the word “style.”

Fortunately, a wave of new, smartly packaged foodstuffs capitalizing on that nostalgia has arrived to restore my Ashkenazi birthright, or at least my former sodium levels. In the years since my neighborhood deli closed, direct-to-consumer brands have launched to hawk kosher potato latke crispskosher matzo chips and kosher jarred charoset (lovingly named Schmutz). The newcomer that I sprung for was a kosher instant matzo ball soup called Nooish. A box of four stout, colorful soup cups arrived about a week after I ordered them online.

To find out why these shelf-stable products have taken off while delis languish, I called Nate Rosen, whose official title — creator of the consumer brands newsletter Express Checkout — obscures the coolness of his job, which largely consists of reviewing new snacks on TikTok. According to Rosen, the kosher renaissance was part of a broader surge of food startups during the pandemic, when free time and disposable income were suddenly in abundance. It was inevitable someone would find the Jewish angle on the trend.

“There’s a market for it,” Rosen said. “There’s dedicated spots for it [on shelves]. And I think especially now, people are proud to be Jewish and proud to show that off a little bit.”

Nooish’s instant soup, ready in just a couple minutes, doesn’t come with booth seating. But taste-wise, comfort-wise and deli-wise, it’s a worthy adaptation of the experience. The kneidlach — three to a cup, each a bit larger than a Ping-Pong ball and floating in a salty brown broth, hold their form but obey your spoon. (There’s no chicken, and the soup is certified pareve.) At four-for-$36, the instant soup is probably too pricey for your kid’s lunchbox, and not substantial enough for an adult meal. But in a pinch — say, a cold or a craving — it can be transporting.

Hailey Bieber smoothie, Hatch kitchen smoothie
I’m just here for the sea moss gel. Photo by Louis Keene

If the kosher deli is out, what’s in? The answer awaited me at Hatch Kitchen, a new kosher meat restaurant, where earlier this week I watched a barista prepare a fancy smoothie. Elaborate, astonishingly expensive and often named after celebrities, fancy smoothies are an L.A. institution, the lifeblood of the influencer class. The most notorious of these drinks, the upscale grocery chain Erewhon’s Hailey Bieber smoothie, contains strawberries and dates but also vanilla collagen powder and something called sea moss gel. It costs $20.

Hatch, I was told, makes something similar, the strawberry-based “Or-gan-ic” (the middle syllable also the Hebrew word for garden), which the restaurant calls its “most viral smoothie.” No sea moss gel, but the menu touts “anti-inflammatory” ingredients that include flax seeds and hibiscus. It’s $12, which sounds like a lot if you’ve never spent $20 on a smoothie before, and like a bargain if you just did, and for that one you’d had to look a cashier in the eye and utter the name of Justin Bieber’s wife. (At Hatch, you order from an iPad.)

Hatch’s fancy smoothie — which is also a photogenic one — models the dominant trend in contemporary kosher dining: pop-culture mimicry. Across from where the Pico Kosher Deli once stood, you can order a kosher crunchwrap supreme — a Taco Bell menu item — from a Mexican street food place called Lenny’s Casita. Kosher cafes still serve bagels, but people go for the avocado toast. It’s kosher dining’s hypebeast era, if you can afford it; Lenny’s crunchwrap with beef runs $30. I’m not sure how close the knockoff is to the real thing, or whether proximity really matters. Most customers will never taste the alternative.

There’s a tension inherent in these appropriated menu items — affirming both the desirability of secular culture and the Jewish laws forbidding it. Cultural diffusion and communal retreat. Assimilation and resistance. Meanwhile, the ancestral cuisine, which emerged out of kosher dietary laws, has been simultaneously rejected and idealized. You can’t find too many kosher delis, but TikTok has popularized pickle fountains. (Wait until they find out about hamantaschen.)

I was sort of sad about this state of affairs until I spoke to David Sax, who was dismayed enough about the decline of delis to write a book about it. He explained that Jewish deli food developed as a way of transforming European deli methods and flavors, which were more often made with pork, into kosher adaptations. The corned beef sandwich was the original fancy smoothie, which means our kosher crunchwrap might become tomorrow’s matzo ball soup. The comfort food changes, but the people endure.

The post What Hailey Bieber smoothies and instant matzo ball soup reveal about American Jewish taste appeared first on The Forward.

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Hamas, Hezbollah, Terror Allies Vow to Keep Fighting Israel, Reject Regional Peace Initiatives

Hamas terrorists carry grenade launchers at the funeral of Marwan Issa, a senior Hamas deputy military commander who was killed in an Israeli airstrike during the conflict between Israel and Hamas, amid a ceasefire between Israel and Hamas, in the central Gaza Strip, Feb. 7, 2025. Photo: REUTERS/Ramadan Abed

Hamas and allied terrorist groups on Friday hailed the Oct. 7, 2023, massacre across southern Israel as a “landmark victory,” rejecting disarmament and vowing to continue fighting the Jewish state even as international efforts push to implement a regional peace plan.

Leaders of Hamas, Hezbollah, and several other Islamist terrorist groups gathered at the 34th Arab National Conference in Beirut, where speakers called for “resistance against the Israeli occupation and its expansionist projects in Palestine and the region,” Arabic-language Lebanese news outlet Al Mayadeen reported. 

During the summit, terrorist leaders rejected efforts to compel them to disarm and pledged to continue fighting against Western influence across the Middle East, emphasizing the central role of weapons “in protecting national sovereignty and securing the region’s future.” 

“On Oct. 7, an extraordinary act of heroism unfolded across Palestine and its borders, as people everywhere contributed in their own way to support us,” Hamas chief Khalil al-Hayya said during the conference, referring to the group’s invasion of and massacre across southern Israel in 2023.

“Gaza is wounded today, but it remains steadfast, calling on everyone to stay united in the pursuit of our legitimate national goals,” the terrorist leader continued. 

“Palestine will endure, just as Gaza has, despite the aggression — its land, its people, men, women, and children — and eventually, injustice will be overcome,” al-Hayya said. 

At the Beirut gathering, Hamas and its terrorist allies praised the Oct. 7 atrocities, calling them a turning point in their fight against the “Zionist occupation.” They also opposed any attempt to divide Gaza and reaffirmed their commitment to unity.

“We emerged from this battle against the occupation with our weapons in hand. All resistance factions stood united against the aggression, and that same solidarity extended to the political front,” Palestinian Islamic Jihad chief Ziad al-Nakhala said during the conference. 

“[US President Donald] Trump’s plan has set numerous obstacles and conditions that cannot be implemented,” al-Nakhala continued, referring to the US-backed peace plan aimed at ending the war in Gaza.

Amid international efforts to mediate the Gaza conflict and bring peace to the Middle East, Hamas and its allies said they opposed all such initiatives, opting instead to escalate violence and advance their own agenda.

At the summit, Jamil Mazhar, deputy secretary general of the Popular Front for the Liberation of Palestine (PFLP), called for “rejecting plans to place the Palestinian people under tutelage and opposing any attempt at demographic change” — a clear rebuke of the Gaza peace plan.

Under Trump’s plan, an International Stabilization Force (ISF) will oversee the Gaza ceasefire between Israel and Hamas and train local security forces

The ISF would include troops from multiple participating countries and would be responsible for securing Gaza’s borders with Israel and Egypt, while also protecting civilians and maintaining humanitarian corridors.

“We have gathered to renew our commitment against the Zionist enemy and its allies, and to reaffirm that the fight continues,” Mazhar said during his speech at the conference. 

“Today, we must move beyond mere solidarity and slogans, and put them into practical action,” the terrorist leader continued. 

During the summit, Hezbollah international relations official Ammar al-Moussawi reaffirmed the Lebanese terrorist group’s commitment to defending and supporting the “resistance in Gaza.”

“We joined the battle to support Gaza out of our conviction in the justice and righteousness of this cause, and we do not regret our decision,” al-Moussawi said.

“History shows that the resistance in Lebanon and Palestine has endured crises far graver than today’s, and the same resistance that produced those martyred leaders is fully capable of producing new ones,” he continued. 

Houthi leader Abdul-Malik al-Houthi also said at the conference that “the support fronts have played a key role throughout this important two-year round.”

“Hezbollah’s role is at the forefront of the support fronts, thanks to its steadfastness, pioneering and significant contributions, and immense sacrifices,” the leader of the terrorist group in Yemen said. 

“The Israeli enemy, in alliance with the United States, seeks to impose a permissive formula and always place the blame on the victim,” he added. 

“The Israeli enemy is attempting to disarm the weapons that protect Lebanon and the arms that have prevented it from controlling Gaza for the past two years,” al-Houthi said.

Hamas, Hezbollah, and the Houthis are all backed by Iran, which provides the Islamist groups with weapons, funding, and training.

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US Rep. Elise Stefanik, Outspoken Pro-Israel Supporter, Jumps Into New York Gubernatorial Race

US Rep. Elise Stefanik (R-NY) spoke at the Conservative Political Action Conference (CPAC) on Feb. 22, 2025. Photo: Zach D Roberts/NurPhoto via Reuters Connect

Rep. Elise Stefanik (R-NY), one of Israel’s staunchest allies in the US Congress, officially announced on Friday that she will run for governor of New York in the 2026 election, a move that could reshape the political landscape in the Empire State. 

In a campaign video released early Friday morning, Stefanik declared that she would fight to make “New York affordable and safe for families all across our great state.” She took aim at incumbent Democratic Gov. Kathy Hochul’s leadership, declaring her the “worst governor in America.”

The campaign announcement video lambasted Hochul’s “failed policies” and depicted New York as a wasteland overrun by “migrant crime.”

“Our campaign will unify Republicans, Democrats, and independents to fire Kathy Hochul once and for all to save New York,” Stefanik said in a statement. 

Stefanik, 41, has represented New York’s 21st Congressional District since January 2015 and has risen to national prominence as chair of the House Republican Conference. A close ally of US President Donald Trump, she has also emerged as one of the most outspoken defenders of Israel in the US House of Representatives.

During the Israel-Hamas war, Stefanik earned praise across Jewish communities for her unequivocal condemnation of Hamas’s terrorism and her efforts to hold American universities accountable for antisemitic incidents on campus. Her fiery December 2023 questioning of Ivy League presidents during a congressional hearing, in which she pressed them on their refusal to denounce calls for genocide against Jews, went viral and cemented her reputation as a defender of American Jewry.

In March, Trump withdrew Stefanik’s nomination to serve as US ambassador to the United Nations due to the Republican Party’s razor-thin margins in the House of Representatives and concerns over passing legislation.

Though most polls indicate that Hochul maintains a lead over Stefanik, a recent survey by the Manhattan Institute, a conservative think tank, shows the conservative firebrand leading Hochul 43 percent to 42 percent in a head-to-head matchup. 

Hochul issued a pithy retort to Stefanik’s attacks. 

“My message to Trump’s ‘top ally’ – bring it on,” Hochul said on X.

Though New York remains a heavily Democratic state, her candidacy could energize conservatives across upstate and suburban regions, particularly amid voter discontent over crime, migration, and the state’s economy. However, skeptics suggest that her status as a close Trump ally could capsize her candidacy in a historically blue state. 

Pro-Israel groups have long considered Stefanik one of their strongest allies on Capitol Hill. The American Israel Public Affairs Committee (AIPAC) and other advocacy organizations have praised her leadership on anti-BDS legislation and support for US military aid to Israel. In April, she introduced the Countering Hate Against Israel by Federal Contractors Act, which would bar entities that boycott Israel from doing business with the US federal government. 

Stefanik’s quest to become governor comes as Zohran Mamdani, an anti-Israel activist and member of the far-left Democratic Socialists of America (DSA), prepares to become mayor of New York City following his election victory on Tuesday. Stefanik lambasted Hochul recently after the governor issued a formal endorsement of Mamdani, claiming that Hochul aligned herself with Mamdani’s alleged antisemitism. If Stefanik were to become governor, she could potentially serve as a critical bulwark in thwarting any anti-Israel policies from Mamdani’s office. 

If elected, Stefanik would become the first female Republican governor of New York.

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