WHAT IS FLY’S HEAD?
This traditional Taiwanese dish is named due to the fermented, black beans that look like fly’s heads. Our recipe here was written by authors Josh Ku and Trigg Brown. In The Immigrant Cookbook book they explain that “We built our relationship around Taiwanese food, and brought our version of the cuisine to Brooklyn with the intention of building bridges and raising awareness of Taiwanese identity. One of the dishes we bonded over originally was Fly’s Head…. It’s a favorite go-to that represents the multicultural influences and melting pot nature of food in Taiwan. Of course there are many more iconic dishes, but this is a fun recipe that’s important to Josh and I–and one that’s relatively simple to make at home.” –Trigg Brown. If you’re ever passing through Brooklyn and want to try their home-style Taiwanese cooking, click here!
SUGGESTIONS WHEN MAKING FLY’S HEAD
Finding these ingredients can seem daunting at first. The authors recommend “Look for chives with unopened buds in Asian grocery stores or farmers’ markets in spring and summer, or grow your own. We have provided substitutes where possible, but it is worth making a trip to your local Asian grocery store for this recipe.” As with many Asian dishes, it is best served over a bed of steamed, white rice.
WHAT GOES WELL WITH FLY’S HEAD?
This recipe is a mix of budding chives with pork and fermented black beans. While it can be eaten on its own, Fly’s Head is meant to be mixed with rice. Or you could substitute other types of ingredients for a fusion version. Much like with a salad dressing though, be careful not to dilute this delicious recipe too much or too little with other ingredients. Four servings indicate how many bowls of white rice would also traditionally accompany this meal. While there are some recipes that deliberately try to shock or provoke you, despite the name this is not one of them. Pair it with other foods that you enjoy for a nice, easy change of pace in your home kitchen.