--Mochi--

Traditional recipe: Wash and clean red glutinous rice and soak them overnight. Steam the soaked rice until done. The cooked red glutinous rice dish is rich in flavor with chewy textures and is also known as “Hak Hak” among Amis aboriginals. Moreover, place the cooked red glutinous rice in a clean mortar and use a greased pestle to pound the cooked rice. By the end of the process, the red glutinous rice will turn into a wonderful doughy rice ball, also know as “Durun” and an Amis traditional delicacy. The dish is served in special occasions like weddings, funerals, celebrations and festivals of sacrifices.

Pestle and Mortar – Used for pounding Mochi

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--Stone Steam Pot--

Mataian’s stone pot is a boat-like container made up by sheaths of betel palm trees. Place two sheaths together and fold in both ends to create a boat-like container. Pierce both ends of the boat-like container using a bamboo chopstick to secure. A “pot” is used to hold chopped fish, small shrimps, lettuce, and water. After washing fist-sized pebbles thoroughly, leave the pebbles in burning fire until extremely. Remove the hot pebbles from the fire and place them into the “pot”. While the hot pebbles encountered the cold water in the pot, instant sizzling started and lasted for 2 to 3 minutes until steams completely dispersed in the air. The wonderful smell from the steaming pot indicates the completion of the cooking process and the dish is ready to serve.

Because “Stone Steam Pot” cuisine added no seasonings except salt, it has a very refreshing taste flavored by the burning pebbles. From gourmet point of view, it may not be as delicate and rich as the “Stone Steam Pot” found in the gourmet restaurants. However, it is worthwhile to enjoy such a great traditional cuisine best presenting Amis culture in the outdoor country and experience a Mataian’s style of living.

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--Rice stuffed bamboo--

Recipe：

Soak glutinous rice in water for 8 to 10 hours. Next, clean bamboo culms inside and out. Stuff soaked rice into bamboo culms and remember to tap the bamboo while stuffing the rice. Fill the bamboo culms until 90% full and seal it with banana leaves. Steam or grill the rice stuffed bamboos for about one hour.

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 -- Birds’ Nest Fern--

Bird’s nest fern is a member of fern family and one of the main ingredients in aboriginals’ cuisines. It is commonly used for improving urinating, preventing high blood pressure, preventing diabetes and more. From a nutritional point of view, it is rich in vitamin A, calcium, potassium, iron, and high in fiber, one of the important ingredient for a healthy diet in the modern society.

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