Chinese actually eat any birds including Turkey. Also Chinese do eat Pumpkin & Pie..I will cover the recipes of Pumpkin & the Chinese Pie that I know in the later...........
You Can Thank Asia for This Pie
LIME-SCENTED CRUST Pichet Ong's kabocha squash pie with ginger butterscotch sauce.
Tony Cenicola/The New York Times
LIME-SCENTED CRUST Pichet Ong's kabocha squash pie with ginger butterscotch sauce. By MELISSA CLARK
EARING Thanksgiving, as most pastry chefs ponder the annual what-to-do-with-a-pumpkin quandary and wax nostalgic about pies past, Pichet Ong, the pastry chef at Spice Market and 66, contemplates kabocha squash.
"We never made the typical American meal with turkey and pumpkin pie when I was growing up," Mr. Ong explained. He stood in the white-tiled subterranean prep kitchen of Spice Market, on West 13th Street, a crate of squat blue-green kabocha squash on the work table in front of us. "Chinese people don't really eat turkey. We eat chickens and ducks. And we don't eat pumpkin, or pie. For dessert my mother would always make a sweet kabocha squash soup with coconut milk and tapioca."
Mr. Ong, who is Chinese but was raised in Thailand and Singapore, had his first Thanksgiving dinner at the age of 14, when his family moved to New York.
"Kabocha is a staple in Asian cuisine," he continued. "You can fry it as tempura, braise it with soy sauce, bake it in a casserole with pork belly, steam it with chicken stock, cube it and add it to sweet and savory soups."
If you're a pastry chef working in New York, you can also use it in an Asian-fusion version of the holiday's ubiquitous pie. In Mr. Ong's kitchen, that means a dense, spicy cheesecakelike confection with a lime-scented graham cracker crust, served with ginger butterscotch sauce. Read More....
The New York Times > Dining & Wine > The Chef: You Can Thank Asia for This Pie
You Can Thank Asia for This Pie
LIME-SCENTED CRUST Pichet Ong's kabocha squash pie with ginger butterscotch sauce.
Tony Cenicola/The New York Times
LIME-SCENTED CRUST Pichet Ong's kabocha squash pie with ginger butterscotch sauce. By MELISSA CLARK
EARING Thanksgiving, as most pastry chefs ponder the annual what-to-do-with-a-pumpkin quandary and wax nostalgic about pies past, Pichet Ong, the pastry chef at Spice Market and 66, contemplates kabocha squash.
"We never made the typical American meal with turkey and pumpkin pie when I was growing up," Mr. Ong explained. He stood in the white-tiled subterranean prep kitchen of Spice Market, on West 13th Street, a crate of squat blue-green kabocha squash on the work table in front of us. "Chinese people don't really eat turkey. We eat chickens and ducks. And we don't eat pumpkin, or pie. For dessert my mother would always make a sweet kabocha squash soup with coconut milk and tapioca."
Mr. Ong, who is Chinese but was raised in Thailand and Singapore, had his first Thanksgiving dinner at the age of 14, when his family moved to New York.
"Kabocha is a staple in Asian cuisine," he continued. "You can fry it as tempura, braise it with soy sauce, bake it in a casserole with pork belly, steam it with chicken stock, cube it and add it to sweet and savory soups."
If you're a pastry chef working in New York, you can also use it in an Asian-fusion version of the holiday's ubiquitous pie. In Mr. Ong's kitchen, that means a dense, spicy cheesecakelike confection with a lime-scented graham cracker crust, served with ginger butterscotch sauce. Read More....
The New York Times > Dining & Wine > The Chef: You Can Thank Asia for This Pie
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