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almond milk jelly & fresh melons

Taiwanese Meat Sauce is a SUPER easy recipe that takes less than 20 minutes to make. You can make Taiwanese Meat Sauce in bulk and freeze it for up to 2 months! I made Taiwanese Meat Sauce at least once a week when working my corporate job because it is easy, delicious, filling, and affordable. You can pair Taiwanese Meat Sauce with rice or noodles. I have my EASY fresh hand-cut noodles recipes on my blog where you can make noodles with less than 3 ingredients!

你多久沒去故宮了？老實說，米兒大約自從大學之後就再也沒去過了，而今年去了二次故宮，都是為了｢吃｣，聽起來很糟對吧？沒辦法，對米兒來說，滿足味蕾要比滿足藝術素養來得重要！（好像把自己說成很沒文化素養的人

台南美食何其多，著名小吃繁不勝數，胃納和時間有限，該從何選起？作家舒國治觀察台南的飲食文化時曾提到：「台南人只吃他認可的老字號。」那麼，來看看台南人的推薦吧。我們邀請三位各有專業的台南人：美食生活家葉怡蘭、民居謝宅主人謝文侃、人氣部落客鄭兆翔（肉魯），告訴我們：「身為台南人，他們都去哪裡吃。」

小志先生家附近有家「阿成米糕」， 老闆是那種三天捕魚五天曬網開店當打發時間的那種， 你永遠摸不著他今天會不會開店。 奇怪的是只要開店就是人潮強強滾，生意好的不得了， 尤其到宵夜時間，你就能體會什

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I've been traveling for work a lot recently, and while I definitely can't complain about being able to expense all my meals, sometimes I just want something simple. Comforting. That I made myself. This morning I woke up and had a craving for dan bing, a Taiwanese breakfast dish that's basically a thin crepe with an egg on top. I used to buy it all the time from street vendors when I lived in Taiwan, but I'd never tried to make it myself. A quick Google search brought me to this translation of a Taiwanese recipe. I took one of the commenter's suggestion and added some sesame oil to the egg mixture. It's a good thing the recipe was for 3 crepes because I needed 3 tries to get a good one. On my first try, when I tried to flip the crepe, it was so soft that it just collapsed into a sticky mess on the pan. The second time, instead of trying to flip with a spatula, I just dumped the crepe upside-down onto a plate and then slid it back onto the pan. It worked well enough but then I ended up overcooking the crepe so that it was too hard to roll up without cracking (above left). Finally, on the third try, I ended up with a pretty decent looking and tasting dan bing! Dan Bing (Taiwanese Egg Crepe) makes 3 crepes 1/2 cup bread flour 2 tablespoons corn starch 1 cup water Salt 3 eggs 3/4 teaspoon sesame oil 3 heaping tablespoons chopped scallions Soy paste and sweet chili sauce (optional) Mix the bread flour and corn starch together in a small mixing bowl. Add the water and a pinch of salt and mix well. Let the batter rest for about 10 minutes while you assemble the rest of the ingredients. For each crepe, beat 1 egg with 1/4 teaspoon of sesame oil, 1 tablespoon of water, a pinch of salt, and a heaping tablespoon of chopped scallions. Start heating a non-stick pan on medium heat and lightly oil. Once the pan is hot, stir the batter again (it may have separated slightly) and add a third of the batter (about 1/2 cup) to the pan. Swirl the pan around to coat the bottom with a thin layer. Cook the crepe until the top is set and the edges pull easily away from the pan. Flip the crepe onto a plate and slide the crepe back onto the pan, cooked side up. Pour the egg mixture on top of the crepe, and carefully spread it out with a spatula. Try not to have any of the egg go over the edge of the crepe if possible. Continue cooking until the egg is mostly set and then flip (the crepe will be sturdy enough to flip with a spatula now). Cook for 10-20 seconds and then flip the crepe egg side up onto a plate or cutting board. Quickly roll the crepe into a long, rectangular roll. Cut into sections and serve hot with soy paste and/or sweet chili sauce. Soy paste and sweet chili sauce are the more traditional sauces, but you can also try oyster sauce, hoisin sauce, or even ketchup. You can also eat this on the go by spreading the sauce on the egg before you roll it up and eating it like a wrap or burrito. Feel free to try different fillings in the egg mixture (e.g. chopped ham, crumbled bacon, corn) or on top of the cooked egg before rolling it up (e.g. shredded cheese, rou song [pork floss], cilantro), but I wouldn't put too much in because you want to make sure you can still roll it up easily. Next: Nutella Mini Crepe Cakes Previously: Miso-Glazed Eggplant Four Years Ago: Duck Fat French Fries with Rosemary, Maldon Salt, and Truffle Oil Five Years Ago: Cincinnati Chili

Taiwanese chicken rice originated from Chiayi, a city in the southern part of Taiwan. Traditionally it's made with turkey, as it's cheaper and more available back in the day. If you visit Chiayi in Taiwan,

Sweet and sour fish. Beef noodle soup. Sashimi and smoked meats. Ramen. Very local dishes for our first lunch including pig cheeks, blood sausage and spare ribs. Taiwanese brea…

A simple and delicious recipe with very tender stewed pork, and flavorful hardboiled eggs. Lu rou fan is a Taiwanese recipe with flavors very similar to Vietnamese and other Asian pork dishes, but with its own twist.

肉羹就是要自己煮，用料實在、料多多，吃起來才過癮，單獨羹湯食用或拌飯、拌麵都很棒喔! 歡迎您來逛逛喔~ https://www.facebook.com/S.G.Feng1969510907 【關鍵字】：木耳、竹筍、太白粉、豬肉、香菇肉羹、紅蘿蔔、肉羹湯

在家也能做出美味的台灣小吃~筒仔米糕, 十足的鹹香Q軟在淋上速配的甜辣醬或海山醬,這樣的好滋味,令人難以抗拒唷 歡迎逛逛微笑粉絲頁:https://www.facebook.com/smiledessert?ref_type=bookmark 美味料理樂分享社團:https://www.facebook.com/groups/750216625000477/ 【關鍵字】：筒仔米糕、海山醬、蝦米、香菇、甜辣醬、糯米、豬肉絲

When I first heard of this dish, I thought it is a whole meat balls just like 红烧狮子头 , but is actually a complete different kind of dish :P The skin of the meatballs is made with sweet potato starch and rice flour (to be cooked into paste like) and thereafter encased with the meat fillings like mushroom, bamboo shoot and pork. With the clear instructions and picture from the recipe book which I borrowed from the library, I managed to make this effortlessly :) It tasted very special! Translucent and chewy skin with flavourful fillings, even my girl enjoyed this Taiwanese meatball! Dissolve the flour with water and cook them till paste liked Spread the paste like dough into oiled bowl and fill up with meat fillings Cover with more paste to seal the fillings, and ready for steaming After steaming, pan fry lightly till golden brown and serve with sauce Recipe ref : 台湾小吃图解版 Ingredient (4 servings) Filling : 150gm pork fillet, finely diced 50gm bamboo shoot, finely diced 6 dried shiitake mushroom, softened & finely diced 2 tbsp fried shallots 1 tbsp light soy sauce 1 1 tbsp sugar 1/2 tsp pepper 1/2 tsp five spice powder Dough 50gm rice flour 150gm sweet potato starch 275ml water Method Heat 2 tbsp oil in pan, add mushroom and sauté till fragrant. Add in bamboo shoots and pork fillet. Fry till meat turn white. Add in seasoning and fried shallots and mix evenly. Remove from heat and set aside. Combine flour with water in a small mixing bowl, stir till well dissolved. Bring a pot of water to a simmer. Place the bowl of flour batter over the pot. Stirring constantly and cook till batter turns thick. Grease 4 small bowls with corn oil. Scoop some cooked batter into each bowl. Lightly grease your fingers and press out the dough to cover the base of the bowl. Fill in meat filling. Top with another layer of cooked dough covering the fillings completely. Using greased fingers to smoothen out the edge and surface. Steam the meatballs over preheated steamer over high heat for 10mins. Cool down for 10mins. Heat some oil in pan, remove the meatballs from the bowl and pan fry them till lightly brown on both sides. Drain well and serve with sauce immediately. Sauce : Combine all ingredients, except cornstarch, and bring to a simmer. Add in cornstarch water to thicken the sauce. 2 tbsp sweet chilli sauce 1 tbsp miso paste 4 tbsp Hai Shan sauce 1 tbsp sugar 100ml water 2 tbsp cornstarch water I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies Cook-Your-Books #15 @ kitchen flavours

Recipes ranging from easy to advanced, all hailing from the diverse regional cuisines of East Asia, including China, Japan, Korea, and Taiwan.