Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home!
This Taiwanese Three Cup Tofu is packed with fragrant ginger, garlic, and fresh basil leaves in a savoury, sticky, and somewhat sweet sauce. Three Cup or San Bei (三杯) is composed of three key ingredients: sesame oil, soy sauce, and cooking wine. It doesn’t require 3 cups of each but usually equal parts of each are used.The sauce is delicious savoury and slightly sweet that pairs perfect with rice. The sauce goes so well in a variety of different dishes and for this version, it’s cooked with pieces of tofu. The fresh Thai basil gives this dish even more flavour and texture.
Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.
This Taiwanese cuisine Braised Pork with Rice 卤肉饭 is very representative of Taiwanese culture.
My long-awaited Taiwanese Braised Beef Shank recipe is FINALLY here! Today I am sharing a family recipe that guarantees tender and flavorful Taiwanese Braised Beef Shank every single time. There are so many ways to enjoy Taiwanese Braised Beef Shank; you can pair the beef shank with noodles, rice or have it on its own as an appetizer. PRO TIP: freeze the broth, so you get extra flavorful beef shank every single time!
The history of the pineapple tart and its varieties found across Asia, from Malaysia to Taiwan, each with a different form and texture.
Today is my BIRTHDAY, and I will show you how to make Traditional Taiwanese Braised Pork Hock, which brings good luck year after year. Taiwanese Braised Pork Hock symbolizes “forwardness,” eating Pork Hock on your birthday or Lunar New Year brings prosperity, progress, and lots of good luck in the new year! It is also incredibly delicious! The Pork Hock is cooked until fork tender and packed with umami flavor. Taiwanese Braised Pork Hock served with long thin noodles to symbolize good health and long life.
Extra crispy & flaky, lightly chewy Taiwanese Scallion Pancake. Savory pancakes fried to perfection with just 5 ingredients to make at home.
Taiwanese Pork Chops are savory and sweet with an awesome crunch!
This is the 3rd entry for the Food Inspired by People project. Every Monday for three months, I will post a dish…
INTRODUCTION Hmmm, I am still unsure if I have made a mistake in naming of this famous Taiwanese cuisine. Though in English both were called Lu Rou Fan but one in 卤肉饭 which is prepared by braising …
Ground pork is stir-fried with shallots, soy sauce, and pickled cucumbers in this Taiwanese-inspired dish usually served with rice.
Taiwanese comfort food at its best. Melt in the mouth pork braised in a gorgeous thick sweet & savory sauce. So addictive you can't stop eating.
Mongolian shrimp is a Taiwanese dish with succulent shrimp velveted and tossed in a savory soy garlic Mongolian sauce. Healthy easy to make!
Crispy, addicting, and refreshing Vegetarian Spring Roll is a dish that EVERYONE will love. Sharing my family’s FAMOUS Traditional Taiwanese Vegetarian, Spring Rolls passed down from my great-grandmother. Whenever I host a dinner party, I always make my famous super crispy Vegetarian Spring Rolls because it is the best crowd-pleaser and super easy to make at home. You can customize your spring roll with your favorite vegetables, plus you can make them in bulk and freeze them for the perfect weeknight snack and appetizer.
I'm currently obsessed with this Taiwanese style mochi. It's super easy to make and totally addictive. I might be biased....being Taiwanese myself, but I think that this is the best style of mochi.
Firm tofu is seared, then simmered with Chinese black vinegar and soy sauce to create an authentic Taiwanese side dish my vegetarian mother prepares. Tastes great with rice and other vegetables. Note: This is not a saucy dish.
INTRODUCTION Hmmm, I am still unsure if I have made a mistake in naming of this famous Taiwanese cuisine. Though in English both were called Lu Rou Fan but one in 卤肉饭 which is prepared by braising big pieces of meat and the other one is called 鲁肉饭 which is basically prepared by braising minced […]
Taiwanese Sweet and Sour Garlic Short Ribs are hands down one of my favorite recipes from my mom. Super tender short ribs coated with a sticky glaze, this Taiwanese Sweet and Sour Garlic Short Ribs is a must-try recipe! Easy-to-find ingredients, this recipe is the perfect weeknight dinner! Warning, get your rice ready because this glaze will make you eat bowls and bowls of rice.
簡單的雞蛋煎餅準備快速，是營養飽足的快手早餐 ，對時間不夠的朋友來說非常方便。 吃雞蛋煎餅總讓我想到兒時，下課回家母親都會煎 一個蛋餅給我們當點心，是心中單純又美好的記憶。 韭菜蛋餅 份量 : 約4人份 材料: 韭菜100g 中筋麵粉150g 鹽1/2茶匙 白胡椒粉1/4茶匙 雞蛋2個 水150ml 步驟: 1.韭菜清洗乾淨，切約1cm小段 2.將鹽及白胡椒粉加入中筋麵粉中混合均勻 3.加入雞蛋及水攪拌均勻 4.加入韭菜混合均勻 5.平底鍋中倒入2大匙油，油熱將麵糊倒入 *使用不鏽鋼鍋要先加熱到滴入水滴會形成水珠滾動的程度， 再倒油，這樣才不沾鍋 6.中火煎至2面金黃色盛起 7.切成喜歡的大小食用 補充: 1.調味料份量請依照個人喜好斟酌 2.韭菜也可以換成其他材料，如九層塔、青蔥或香菜 ，即可變化不同口味
台湾料理研究家として注目を集めるペギーさんが、日本の食材と調味料でつくる本場の味の台湾レシピをご紹介。アジアで大人気の旅行先、台湾での感激をおうちで再現できるんで...
(L - cheese flavor, R - pork floss flavor) （左 -芝士口味，右 -肉松口味） This Taiwanese Traditional Sponge Cake has been on my to-bake list for a long time. I had experimented and baked it in three flavors - original, cheese and pork floss flavor. My family's favorite is the pork floss flavor as we find it the most delicious as compared to the other two. I've wanted to do a blog recipe post on this earlier but my beloved grandmother passed away on 8 October 2017 and I was in deep deep grief being very close to her. Those who have followed me on Baking Taitai's Facebook Page and Instagram would have known about it. I've baked two of her favorite cakes in memory of her as what better way to remember our loved ones through their favorite food. Top - Gula Melaka Yoga Cotton Cake (Click HERE for recipe) Bottom - Healthy Chiffon Pandan Cake (Click HERE for recipe) My first experiment on this traditional sponge cake was the original flavor. I like the soft, moist, light and fluffy texture. For my second experiment, I did both cheese and pork floss flavors. It's a 2-in-1 cake, half cheese and half pork floss. The pork floss is a winner and won all our hearts being the tastiest! For the cheese flavor, you have to eat the cake while hot when the layers of cheddar cheese is melting soft. Otherwise, after the cake has cooled down and cheese hardened, it won't taste as nice. Here's sharing my tried and tested recipe with you, do give it a try and let me know which flavor you like best! Taiwanese Traditional Sponge Cake - Cheese / Pork Floss 台湾古早味蛋糕 - 芝士 / 肉松 “It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ” 编写和翻译食谱需要许多时间和精力的，请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱，请归功于博主并提供在这的相关链接，谢谢。" Ingredients 食材：( 8" removable square pan 8寸四方活底模 ) Basic Cake 基本蛋糕： 145g Blue Jacket unbleached cake flour 低筋面粉 30g Parmesan cheese powder 芝士粉 120g rice bran oil 米糠油 8 egg yolks 蛋黄 1/4 salt 盐 120g fresh milk 鲜奶 8 egg white 蛋白 100g caster sugar 细砂糖 Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 注：不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 Cheese flavor 芝士口味： 8 sliced cheddar cheese 芝士片 Parmesan cheese powder 少许芝士粉 (sprinkle on surface 撒在蛋糕表面) Pork floss flavor 肉松口味： 200g pork floss 肉松 white sesame seeds 白芝麻 (sprinkle on surface 撒在蛋糕表面) diced spring onion 切碎青葱 (sprinkle on surface 撒在蛋糕表面) * I did half cheese flavor and half pork floss flavor，我做一半芝士口味，一半肉松口味。） Preparations 准备: 1. Grease the inner sides and bottom of the baking mould before laying a piece of baking paper on the base. 1. 烤模内涂一层油，模底铺上烤纸。 2. Mix the flour and Parmesan cheese powder well together, set aside. 2. 面粉与芝士粉混合均匀，备用。 Methods 做法 : 1. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the flour mixture, stir quickly and mix well. Set aside the cooked dough. 1. 将油倒入小锅里用小火加热至出现纹路后熄火，倒入面粉混合物以快速搅拌均匀成为烫面糊，备用。 2. Mix the egg yolks, salt and milk well together before adding the cooked dough done earlier and mix till well combined. 2. 蛋黄，盐和鲜奶搅拌均匀后，加入之前做的烫面糊，搅拌均匀。 3. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time. 3. 打发蛋白至中性发泡，细砂糖分三次加入。 4. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. 4. 蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。 5. Pour 1/3 of cake batter into the cake mould, place sliced cheddar cheese or pork floss on it before pouring another 1/3 cake batter in, Place another layer of sliced cheddar cheese or pork floss before pouring in the remaining 1/3 cake batter. (I did half cheese and half pork floss) 5. 先倒1/3的蛋糕糊入四方模，排上芝士片或肉松后再倒入1/3的蛋糕糊。排上另一层芝士片或肉松，再把剩下的1/3蛋糕糊倒入。（我做一半芝士，一半肉松） 6. Sprinkle Parmesan cheese powder or Pork floss, white sesame seeds and diced spring onions on the surface depending on which flavor you are baking. 6. 根据做的口味，在蛋糕表面撒上芝士粉或肉松，白芝麻与切碎青葱。 7. Put into preheated oven, using water bath to bake at 150 degrees Celcius top/bottom heat for 20 minutes then reduce temperature to 130 degrees Celcius and continue baking for another 45 minutes. (Please adjust temperature and timing according to your own oven.) 7. 放入预热烤箱，用水浴法以150摄氏度上下火烤约20分钟，再把温度调低到130摄氏度继续烤45分钟。（自家烤炉自己拿捏好温度与烘焙时间。） 8. After baking is done, leave oven door ajar, remove cake from oven after 5 minutes. Remove cake from mould and cut cake into neat slices. 8. 烤好后，烤炉门开一点，待约5分钟再把蛋糕取出。蛋糕脱模，就可以切了。 My family's favorite! Can you spot the two layers of cheddar cheese? Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. © Copyright 2017 www.bakingtaitai.com
INTRODUCTION When I was young, it is not common to have fish balls sold in the counter.. If you want to eat fish balls, families will have to prepare their own fish balls. Well, then recipe …
(L - cheese flavor, R - pork floss flavor) （左 -芝士口味，右 -肉松口味） This Taiwanese Traditional Sponge Cake has been on my to-bake list for a long time. I had experimented and baked it in three flavors - original, cheese and pork floss flavor. My family's favorite is the pork floss flavor as we find it the most delicious as compared to the other two. I've wanted to do a blog recipe post on this earlier but my beloved grandmother passed away on 8 October 2017 and I was in deep deep grief being very close to her. Those who have followed me on Baking Taitai's Facebook Page and Instagram would have known about it. I've baked two of her favorite cakes in memory of her as what better way to remember our loved ones through their favorite food. Top - Gula Melaka Yoga Cotton Cake (Click HERE for recipe) Bottom - Healthy Chiffon Pandan Cake (Click HERE for recipe) My first experiment on this traditional sponge cake was the original flavor. I like the soft, moist, light and fluffy texture. For my second experiment, I did both cheese and pork floss flavors. It's a 2-in-1 cake, half cheese and half pork floss. The pork floss is a winner and won all our hearts being the tastiest! For the cheese flavor, you have to eat the cake while hot when the layers of cheddar cheese is melting soft. Otherwise, after the cake has cooled down and cheese hardened, it won't taste as nice. Here's sharing my tried and tested recipe with you, do give it a try and let me know which flavor you like best! Taiwanese Traditional Sponge Cake - Cheese / Pork Floss 台湾古早味蛋糕 - 芝士 / 肉松 “It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ” 编写和翻译食谱需要许多时间和精力的，请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱，请归功于博主并提供在这的相关链接，谢谢。" Ingredients 食材：( 8" removable square pan 8寸四方活底模 ) Basic Cake 基本蛋糕： 145g Blue Jacket unbleached cake flour 低筋面粉 30g Parmesan cheese powder 芝士粉 120g rice bran oil 米糠油 8 egg yolks 蛋黄 1/4 salt 盐 120g fresh milk 鲜奶 8 egg white 蛋白 100g caster sugar 细砂糖 Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 注：不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 Cheese flavor 芝士口味： 8 sliced cheddar cheese 芝士片 Parmesan cheese powder 少许芝士粉 (sprinkle on surface 撒在蛋糕表面) Pork floss flavor 肉松口味： 200g pork floss 肉松 white sesame seeds 白芝麻 (sprinkle on surface 撒在蛋糕表面) diced spring onion 切碎青葱 (sprinkle on surface 撒在蛋糕表面) * I did half cheese flavor and half pork floss flavor，我做一半芝士口味，一半肉松口味。） Preparations 准备: 1. Grease the inner sides and bottom of the baking mould before laying a piece of baking paper on the base. 1. 烤模内涂一层油，模底铺上烤纸。 2. Mix the flour and Parmesan cheese powder well together, set aside. 2. 面粉与芝士粉混合均匀，备用。 Methods 做法 : 1. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the flour mixture, stir quickly and mix well. Set aside the cooked dough. 1. 将油倒入小锅里用小火加热至出现纹路后熄火，倒入面粉混合物以快速搅拌均匀成为烫面糊，备用。 2. Mix the egg yolks, salt and milk well together before adding the cooked dough done earlier and mix till well combined. 2. 蛋黄，盐和鲜奶搅拌均匀后，加入之前做的烫面糊，搅拌均匀。 3. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time. 3. 打发蛋白至中性发泡，细砂糖分三次加入。 4. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. 4. 蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。 5. Pour 1/3 of cake batter into the cake mould, place sliced cheddar cheese or pork floss on it before pouring another 1/3 cake batter in, Place another layer of sliced cheddar cheese or pork floss before pouring in the remaining 1/3 cake batter. (I did half cheese and half pork floss) 5. 先倒1/3的蛋糕糊入四方模，排上芝士片或肉松后再倒入1/3的蛋糕糊。排上另一层芝士片或肉松，再把剩下的1/3蛋糕糊倒入。（我做一半芝士，一半肉松） 6. Sprinkle Parmesan cheese powder or Pork floss, white sesame seeds and diced spring onions on the surface depending on which flavor you are baking. 6. 根据做的口味，在蛋糕表面撒上芝士粉或肉松，白芝麻与切碎青葱。 7. Put into preheated oven, using water bath to bake at 150 degrees Celcius top/bottom heat for 20 minutes then reduce temperature to 130 degrees Celcius and continue baking for another 45 minutes. (Please adjust temperature and timing according to your own oven.) 7. 放入预热烤箱，用水浴法以150摄氏度上下火烤约20分钟，再把温度调低到130摄氏度继续烤45分钟。（自家烤炉自己拿捏好温度与烘焙时间。） 8. After baking is done, leave oven door ajar, remove cake from oven after 5 minutes. Remove cake from mould and cut cake into neat slices. 8. 烤好后，烤炉门开一点，待约5分钟再把蛋糕取出。蛋糕脱模，就可以切了。 My family's favorite! Can you spot the two layers of cheddar cheese? Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. © Copyright 2017 www.bakingtaitai.com
Had some Tea Eggs during your visit to Taiwan and craving some? Here is a simple Tea Egg Recipe which I make at least 1-2 times a month. Super easy to make!
Classic three-cup chicken calls for 3 essential ingredients — soy, rice wine, and sesame oil. Red chiles and Thai basil makes this a spicy favorite.
