Showing category "Taiwan" (Show all posts)

Kumquat Sauce 金橘醬

Posted by Kroocrew on Friday, March 11, 2011, In : Taiwan 




There are a number of varieties of this Chinese origin fruit. Kumquats are a small fruit of the citrus family and all tend to be quite sour to bitter in taste. Many people simply grow the kumquat for its striking orange fruit and dark green foliage. It can be bonsai or pot grown and in Vietnam is generally displayed at Lunar New year for good luck and abundance.
In Taiwan a sauce is made from the fruit and  is best served with fatty meats: duck, goose, pork, lamb or mutton but will also go w...
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Bawan 肉圓 (Taiwanese Meatball Dumpling)

Posted by Kroocrew on Thursday, December 30, 2010, In : Taiwan 





Ingredients:
Covering
  •  80 gm (½ cup)  rice flour
  • 12 Tbsp sweet potato flour
  • 1340 ml (45 1/3 fl oz) water
  • 450 gm (1 lb) sweet potato flour

Filling
  • 2 Tbsp vegetable oil
  • 2 bunches of scallions, chopped
  • 11 dried shiitake mushrooms
  • 450 m (1 lb) minced pork tenderloin,
  • 1 can (225  gm or 8 oz) bamboo shoots (sliced)
  • 450 gm (1 lb) shrimp (about 22)
  • 3 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper

Sauce (sweet rice paste)
  • 240 ml (1 cup) long grain rice flour
  • 720 ml (3 cups) water
  • 120 ml (½ cup) sugar

Garnishes
  • C...

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Lu Dan 滷蛋 (Braised Eggs)

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 






Ingredients:

  • 3/4 cup soy sauce
  • 3 tbps sugar
  • 2 star anise
  • Potfull of water
  • 1/2 tsp of salt
  • 18 eggs
Method:
  1. Hard boil as many eggs as you need by standard method
  2. When the eggs are cooked,  remove them cool them in cold water and gently peel the shells of the eggs
  3. Half fill a pot with water. Place the now peeled eggs into the pot and add the star anise as well as the soy sauce.
  4. When the mixture begins to boil, add the sugar and turn it on low heat.
  5. Let it braise until the egg turns brown  (it’ll take abou...

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Boat Sandwich

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 



Ingredients:
  • 350g (12½ oz) of bread flour (or cake flour
  • 60g (2 oz) of plain flour (all purpose flour)
  • 45g (1½ oz) of castor sugar
  • 1 teaspoon of salt (use this amount if using unsalted butter and less if using salted butter)
  • 15g (½ oz) milk powder
  • 14g (½ oz) of yeast
  • 180g (6 fl oz) of water
  • 45g (1½ oz) butter
  • 1 egg
  • Taiwanese mayonnaise
  • Thinly sliced cucumber
  • Tomato slices
  • Sliced ham
  • Stewed eggs

Method:
  1. Add flour, sugar salt, milk powder, egg into a mixing bowl.
  2. Disperse the yeast in the water and add to...

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Open Rice-paper Salad Rolls

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 






Ingredients:
  • Vietnamese rice paper skin/ fresh popiah skin
  • Alfafa sprouts
  • Thinly shredded red/white cabbage
  • Pickled carrot and daikon
  • Snow pea shoots
  • chives
  • Taiwanese mayonnaise
  • Finely crushed fresh roasted peanuts with sugar ( ~ 3 heaped tablespoons sugar to a bowl of peanuts)
  • Chillie powder (optional)
  • cilantro leaves finely sliced
Method:
  1. Wet the vietnamese rice paper skin and lay flat on a plate. No wetting required using popiah skin.
    Layer:
  2. alfafa sprouts
  3. thinly shredded red/white cabbage
  4. Pickled Daiko...

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Taiwanese Sweet Mayonnaise

Posted by Kroocrew on Thursday, September 23, 2010, In : Taiwan 





An ideal dressing for Taiwan Boat Sandwiches and Open Rice-paper Salad Rolls. Recipes will follow

Ingredients:

  • 2 whole eggs
  • 10g of salt
  • 90g of fine sugar
  • 60g of potato starch
  • 20 ml of rice vinegar
  • Vegetable oil (non specified amount. See Method)
Method:
  1. Add salt, sugar, potato starch and vinegar into a small saucepan and cook it at the lowest gas power. Keep stirring it while cooking and once the mixture begins to turn into a sticky paste turn off the heat.
  2. Whisk the step 1 mixture into the eggs, a lit...

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Aubergine Salad with Black Vinegar Sauce

Posted by Kroocrew on Monday, September 13, 2010, In : Taiwan 






Ingredients:
  • 500 gm (~1 lb) Thai aubergines
Sauce
  • 1-1/2 Tbsp sesame oil
  • 1-2 tsp chillie oil
  • 2 Tbsp finely chopped garlic
  • 1-1/2 Tbsp finely chopped fresh ginger
  • 3 Tbsp finely chopped spring onions (scallions)
  • 2 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Chinese black vinegar
Garnish
  • Handful of fresh coriander sprigs (optional)
Method:
  1. Cut the aubergines in half longways. Do not peel them.
  2. Next, set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boil over a ...

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Oyster Soup with Vermicelli (台灣牡蠣湯粉絲)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Taiwan 





Ingredients:
  • 500 gm (~1 lb) oysters shelled
  • 1/2 tablespoon Shao Hsing Cooking Wine
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1/4 pound vermicelli cooked
  • 2 tablespoons oil
  • 2 cloves garlic crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 1 litre (~4 cups) stock
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons cornstarch
  • 4 fresh basil leaves

Method:
  1. Wash the oysters by rubbing gently in several changes of salt water then blanch in boiling water and remove and drain.
  2. Combine...

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Taiwan Coleslaw (台灣涼拌捲心菜)

Posted by Kroocrew on Wednesday, September 1, 2010, In : Taiwan 






Ingredients:

  • 120 ml (1/2 cup) green scallions
  • 1 head Asian green cabbage
  • 2 large carrots
  • 120 ml (1/2 cup) mayonnaise
  • 60 ml (1/4 cup) rice wine vinegar
  • 60 ml (1/4 cup) honey
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp toasted sesame oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp toasted sesame seeds

Method:
  1. Slice scallions, cabbage and carrot into a very thin julienne and place in a salad bowl.
  2. Reserve 1/2 of the scallions.
  3. In a small bowl combine mayonnaise, vinegar, honey, ginger and sesame oil until tho...

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Bai Zhan Ji 白斬雞 (White Cut Chicken)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 



There is no seasoning – none . The dish is most commonly served cold as an entree.
 



Ingredients:

  • 2 kg (4 1/2 lb) whole chicken


Method:

  1. Rinse chicken inside and out.
  2. Put breast-side up in a large pot. Add enough water to cover chicken.
  3. Bring pot to boil. Cover and simmer for 15 minutes.
  4. Turn off flame. Skim off any scum on water. Replace lid and let chicken steep for 30 minutes.
  5. Pour off hot water leaving chicken in pot.
  6. Pour in ice water and immerse chicken for several minutes to prevent overcooki...

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Vegetarian Dumplings with Mushroom and Tofu (素食水饺蘑菇和豆腐)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license


Ingredients:

  • 2 tbsp olive oil
  • 1 block tofu, well pressed, and crumbled
  • 1/2 cup shiitake mushrooms, diced small
  • 1/2 cup Napa cabbage, diced small
  • 1/2 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, diced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • dash red pepper flakes (optional)
  • 2 tbsp chopped fresh cilantro (optional)
  • wonton or gyoza wrappers


Method:

  1. Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes.
  2. When the tofu and mushrooms are almost don...

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Three Cups Chicken (三杯鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license

Ingredients:

  • 500 gm (~1 lb) chicken
  • 6 slices peeled ginger
  • 6 cloves garlic (skin peeled)
  • 2 tablespoons dark sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)
  • large bunch of Thai basil leaves
  • 1 tablespoon baking soda (to tenderize the chicken, optional)


Method:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely r...
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Cha Ye Dan 茶葉蛋 (Tea Eggs)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license


Ingredients:


  • 6 eggs
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 tablespoon black tea leaves or 1 tea bag
  • 4 pieces star anise
  • 1 small stick cinnamon or cassia bark
  • 1 teaspoon cracked peppercorns (optional)
  • 2 strips dried mandarin peel (optional)


Method:

  1. Place eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
  2. Remove the eggs.
  3. With a knife, tap each egg to slightly crack the shells in two or three places. Return to...

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Taiwanese Steamed Chicken with Black Fungus (台湾清蒸鸡黑木耳)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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Ingredients:     


  • 1 kg of chicken maryland (or chicken pieces)   
  • 1 cup of dried black fungus   
  • 4 teaspoons of soy sauce   
  • 1 teaspoon of rice wine   
  • 2 teaspoons of corn flour   
  • 4 teaspoons of water   
  • 4 Thinly sliced spring onions   
  • 1 cup of hot water   
  • Water for steaming   
    
    
    
Method:

  1. Remove as much skin as possible from the chicken pieces.
  2. Soak the fungus in the hot water until rehydrated.
  3. Mix the soy sauce with rice wine and four teaspoons of water and corn flour.
  4. Rub the mi...

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Taiwanese Steamed Buns (台湾馒头)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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Ingredients:

     
Dough:   
  • 2 cups of plain flour   
  • 1 teaspoon of dry yeast   
  • 1/2 cup of warm water   
  • 1/2 teaspoon of sugar   
  • 1/4 cup of milk   
  • 1 tablespoon of baking powder
   
Filling:   
  • 100g of minced pork   
  • 2 sliced shiitake mushroom   
  • 2 sprigs of spring onion   
  • 1 teaspoon of ginger   
  • 150 grams of chopped cabbage   
  • 1 teaspoon of soy sauce   
  • 1/2 teaspoon of salt   
  • 1 teaspoon of sesame oil

   
Method:
 
  1. Mix the flour with the baking powder and put through a sieve to remove lumps ...

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Taiwanese Shrimp Balls (台湾虾球)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 


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Ingredients     


  • 500 gram of cleaned shrimp or prawn meat   
  • 4 water chestnuts finely minced   
  • 1 egg   
  • 4 spring onions thinly sliced   
  • 1 teaspoon grated ginger   
  • 1 teaspoon salt   
  • 4 teaspoons corn flour   
  • 1 saucepan of water   
    
    
    
Method:

  1. Mince and mix all the ingredients and mix into a smooth paste.
  2. Form small balls and slightly flatten.
  3. Boil the water and cook the balls one at a time by dropping into the boiling water and removing when they float to the surface.
...
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Taiwanese Pork Liver Soup (台湾猪肝汤)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 







Ingredients:

  • 1 tablespoon peanut oil
  • 4 medium shallots, finely chopped
  • 1/2 lb. pork liver, sliced very thin
  • 6 cups water or chicken broth
  • 1 cup chopped watercress, heavy stems removed
  • 2-4 ounces very fine Chinese noodles.(Substitute angel hair pasta if not available.)
 

Method:

  1. Heat wok until smoky hot. Add oil, swirling around sides of wok.
  2. Add finely chopped shallot and cook, stirring vigorously, until shallots begin to caramelize.
  3. Add liver slices. Sear to seal in juices. Add water or broth and brin...

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Taiwanese Hsuyn Gi Smoked Chicken (台湾Hsuyn梁咏琪熏鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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Ingredients     

   
  • No. 15 whole chicken    
  • 6 cups of water   
  • 6 cups of iced water   
  • 1 teaspoon of salt   
  • 100g of sugar   
  • 1 tablespoon of tea leaves   
  • 2 teaspoons of sesame oil   
  • 4 teaspoons of cooking oil   
  • 1/2 cup of warm water   
  • 1 lemon thinly sliced.   
    

Method:

  1. In a large saucepan add the six cups of water and bring to the boil. Add the
  2. chicken and boil for 20 minutes or until the chicken is cooked.
  3. Remove the chicken and soak in the ice water for about 10 minutes.
  4. Remove the...

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Taiwanese Fried Tofu with Dipping Sauce (台湾炒豆腐蘸料)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 


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Fried tofu is common throughout Asia. As with most tofu recipes, it is quite simple with an excellent complex sauce.



Ingredients:

  • 1 pound tofu
  • 3 cups oil for frying
  • 2 tablespoons soy sauce
  • 1 scallion, sliced
  • 2 tablespoons cilantro, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon vinegar
 

Method:

  1. Place tofu on a plate. Cover with second plate and place a weight on top. This will press out water. Let drain for about 15 minutes, then discard water.
  2. Place tofu on...

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Taiwanese Fried Chicken (台湾炸鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 





CC license
Ingredients:
  • 2 chicken breasts
  • 1 egg yolk
  • 1 cup sweet potato starch
  • 1/4 cup corn starch

Seasoning:
  • 1/2 cup soy sauce
  • 2 Tablespoons cooking wine
  • 2 Tablespoons sugar
  • 1 Tablespoons minced garlic
  • 1 Tablespoons garlic powder
  • 1 Tablespoons 5 spice powder
  • 1 teaspoon white pepper
  • frying oil

Method:


  1. To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they're evenly flat.
  2. In a large bowl, mix minced garlic, soy sauce, cooking wine, sugar, half of the 5 spice powder, white pepper. M...

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Taiwanese Chicken Congee (台湾鸡肉粥)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 


CC license


 
Ingredients:    
    
  • 1/2 cup short-grained rice   
  • 1/2 cup glutinous rice   
  • 6 cups of chicken stock   
  • 2 tablespoons soy sauce   
  • 2 teaspoon of minced ginger   
  • Sliced chicken piece   
  • 1 bok choy cut into quarters   
  • Thinly sliced spring onion to garnish   
    
    
Method:

  1. Bring the chicken stock to the boil and add the minced ginger and soy sauce.
  2. Wash the rice well and place in the saucepan of chicken stock.
  3. Reduce the heat once the mixture has been brought back to the boil and simmer f...

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Qing Zhou Xiao Cai 清粥小菜/ Xi Fan 稀飯 Rice Porridge with Side Dishes

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 



 


.
( A recipe for Rice porridge follows. This listing gives some idea of the kinds of additions that can easily be used)


  • Chinese sausage,
  • fermented tofu in chilli,
  • dried Oriental radish (daikon),
  • bamboo shoots in chilli oil,
  • stewed peanuts,
  • pickled young ginger,
  • pickled celtuce stem
  • salty duck eggs
  • Anchovies with Peanuts
  • Pickled Cucumber Salad.
  • any pickled vegetable
  • stewed wheat gluten
  • small fried fish with peanuts,
  • canned eel,
  • dried pork floss,
  • fried egg,
  • any stir fried vegetable

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Sesame Chicken in Soup (芝麻鸡汤)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 



 
Ingredients:
     
  • 2 double chicken breasts   
  • 2 teaspoons of crushed ginger   
  • 2 teaspoons of vegetable oil   
  • 2 teaspoons of sesame oil   
  • 2 cups of cooking wine or sherry   
  • 5 cups of water   
  • 2 teaspoon of sugar   
  • 1 teaspoon of salt   
  • 1 teaspoon of soy sauce   
  • Sliced spring onions for garnish   
    
    
Method:

  1. Slice the chicken into bite size pieces.
  2. Heat a wok and half the sesame oil, vegetable oil and ginger and stir until fragrant then add half the chicken and stir fry.
  3. Repeat with t...

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Salt and Pepper Chicken (盐酥鸡)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 






Ingredients:


  • 1 chicken breast, about 8-10 oz, cut into bite-size cubes/pieces
  • 2 tbs soy sauce
  • 3 tbs 5-spice powder
  • 1/2 tbs rice wine or sake
  • 1/8 tsp black pepper powder
  • 1 tsp sugar
  • 1 egg yolk
  • A bunch of Thai basil leaves
  • 1 cup potato starch or corn flour
  • Oil for deep-frying


Method:

  1. Marinate the chicken with the seasonings for 2 hours in the fridge.
  2. When ready to deep-fry, put 1 cup of potato starch or corn flour on a flat plate. Add the chicken to the flour and coat evenly.
  3. Heat up a wok or deep-fryer wi...

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Liang Ban Huang Gua 涼拌黃瓜 (Pickled Cucumber Salad)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 




                                    A lightly pickled salad commonly served in Taiwan as a zesty appetiser.


            This is a simple dish but it needs to be prepared half a day in advance.
 



Ingredients:
  • 3 oriental cucumbers
  • 1/2 medium-sized carrot
  • 2 tablespoons white rice vinegar
  • 5 cloves garlic, finely diced
  • 1 chillie pepper, sliced
  • 3 teaspoons salt
  • 1 teaspoon sugar

Method:
  1. Scrub cucumber skin well (do not peel). 
  2. Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces.
  3. Slic...

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Ding Xiang Hua Sheng 丁香花生 (Fish Fry with Peanuts)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 




A classic Taiwan savoury appetiser, as a salty/spicy snack, it also goes well with an ice-cold beer or two.



Ingredients:

  • 80 g (3 oz) dried fish fry (4–6 cm length)
  • 100 g (3.5 oz) cooked peanuts (with or without skins)
  • 2 cups vegetable oil
  • 2–3 large green or red chillies, sliced diagonally
  • 3 cloves garlic, chopped roughly
  • 3 stalks spring onions, chopped
  • 1 tablespoon rice wine
  • Pinch pepper


Method:

  1. Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain...

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Dan Chao Fan 蛋炒飯 (Egg Fried Rice)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 

CC license



Ingredients:
  • 5 cups cooked white rice
  • 2 eggs, beaten
  • 4 stalks spring onions, cut into 1 cm (3/8") lengths
  • Pinch salt
  • Pinch pepper
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, lightly crushed
  • 150 g (5 oz) lean pork, julienned
  • 2 cups cabbage, chopped into small pieces
  • 1/2 cup carrot, finely sliced
  • 1/3 cup chicken stock
  • 4 tablespoons soy sauce

Method:

  1. Loosen the rice by shaking and mixing.
  2. Beat eggs. Add 1/4 of spring onions, salt and pepper. Mix well. Heat a frying pan to a medium heat and smear with oil. ...

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Tai Shi Liang Mian 台式涼麵 (Taiwan-style Cold Noodles)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 


CC license



Ingredients:

Noodles:
  • 200 g (7 oz) dried noodles
  • 100 g (3.5 oz) chicken breast
  • 60 g (2 oz) oriental cucumber, julienned
  • 60 g (2 oz) carrot, julienned
Dressing:
  • 1/2 cup cool water
  • 4 teaspoons sesame paste
  • 2 teaspoons peanut butter
  • 4 cloves garlic, minced
  • 2 teaspoons white sugar
  • 5 teaspoons soy sauce
  • 4 teaspoons Chinese black vinegar


Method:

  1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and refrigerate for 1 hour.
  2. Bring a small amount of water in a...

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Jiang You Zhan Jiang 醬油沾醬 (Soy Dipping Sauce)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 








Ingredients:

  • 3 tablespoons soy sauce
  • 1 teaspoon white rice wine vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon chilli, chopped finely
  • 1 stalk scallion, chopped
  • 1 clove garlic, minced
  • Pinch pepper


Method:

  1. Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved.
  2. Add the remaining ingredients and stir.

Notes:
For a variation, add a teaspoon of rice vinegar and/or a teaspoon of chili sauce. You can make up a larger quantity, and keep it in the fridge for several months.




Click this im...

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La Jiao Jiang 辣椒醬 (Soy and Oil Spicy Sauce)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 






Ingredients:


  • 50 g (~2 oz) fresh cayenne chilli peppers, chopped finely
  • 25 g (~1 oz) garlic, chopped finely
  • 80 ml (1/3 cup) soy sauce
  • 40 ml (1/6 cup) vegetable oil


Method:

  1. Place ingredients in a pot. Bring to a boil and simmer gently with lid on for 20 minutes. Stir occasionally.
  2. When cool, stir and pour into a glass jar.
  3. Stir before each use.

Notes:
Measures are not critical; vary them as you please. Refrigerate for  up to 14 days.


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Tie Ban Dou Fu 鐵板豆腐 (Chafing Dish Tofu)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



Ingredients:

  • 250 g (9 oz) extra firm tofu
  • 80 g (3 oz) preserved pork belly, sliced thinly (bacon is a good substitute)
  • 4 leek stems, cut into 3 cm (1") lengths
  • 4 fresh shiitake mushrooms, cut into chunks
  • 1 large chilli pepper, sliced diagonally into 3 or 4 pieces
  • 2 teaspoons vegetable oil

Sauce
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon Taiwan rice wine
  • 1/2 teaspoon of white sugar
  • 1/2 teaspoon hot bean paste
  • Pepper, dash
  • 1/2 tablespoon sesame oil


Method:

  1. Spread leeks and mushrooms in chafing ...

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General Tso's Chicken 左宗棠鸡 (Zuo Zong Tangji)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



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Ingredients:
  • 4 boned chicken thighs with skin (about 12 oz total)
  • 6 to 10 dried red chiles
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. finely chopped garlic
  • 2 tsp. sesame oil peanut oil for deep-frying
FOR THE MARINADE:
  • 2 tsp. light soy sauce
  • 1/2 tsp. dark soy sauce
  • 1 egg yolk
  • 2 tbsp. potato flour
  • 2 tsp. peanut oil
FOR THE SAUCE:
  • 1 tbsp. double-concentrate tomato paste mixed with i tbsp. water
  • 1/2 tsp. potato flour
  • 1/2 tsp. dark soy sauce
  • 1 1/2 tsp. light soy sauce
  • 1 tbsp. clear rice vinegar
  • 3 tbsp. everyday s...

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Duo Jiao Xiao Bao 多娇小宝 (Spicy Steamed Pork Buns)

Posted by Kroocrew on Saturday, January 16, 2010, In : Taiwan 



Ingredients: (~20 buns)
FOR THE STUFFING:
  • 1/4 in. piece fresh ginger, unpeeled and smashed
  • 7 oz. ground pork
  • 2 tbsp. chopped salted chillies
  • 1/4 tsp. sesame oil
FOR THE DOUGH:
  • 1 3/4 cups all-purpose flour, with a little extra for dusting
  • 3/4 tsp. active-dry yeast
  • 2 tsp. sugar
  • 4 tbsp. lukewarm water
  • a little peanut oil

Method:


  1. To make the stuffing, smash the ginger with the fiat of a cleaver blade, cover with about 5 tablespoons cold water, and leave to infuse for a minute or two.
  2. Place the pork in a bowl. ...

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