taiwanese

Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavor can be.

Taiwanese Three Cup Chicken (San Bei Ji) Recipe

Asian sesame oil

ginger,

12-15 medium garlic cloves, peeled

Thai red chilis,

chicken

rice wine

soy sauce

sugar

Thai basil leaves (from 1 large bunch)

white rice,

Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute. 

Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is one memorable dish that has a fervid following.

Taiwanese Oyster Omelet Recipe

For the Sauce:

ketchup

rice vinegar

red miso paste

cornstarch

water

For the Omelet:

eggs

salt

white pepper

sweet potato starch (see note)

vegetable, peanut, or canola oil

oysters

scallion, chopped

celery leaves, roughly torn or chopped

For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.

For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.

Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.

Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.

These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.

Chinese Egg Tarts Recipe

For the Crust:

(5 1/2 ounces) unsalted butter, softened

(3 1/2 ounces) granulated sugar

(7 1/2 ounces) all purpose flour

For the Custard:

milk

heavy cream

yolks

vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375&deg. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls. 

Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes. 

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined. 

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

My Taiwanese Egg Crepe is a super easy and delicious breakfast that the whole family will love. The recipe can also easily be adapted to the ingredients you have on hand.

Taiwanese Egg Crepe (aka Dan Bing)

oil oil oil

tortilla (cooked tortillas

egg (lightly beaten)

onion

beef pork jerky)

hoisin sauce

salt (just

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

Dan Bing Recipe - Taiwanese Egg Pancakes (蛋餅)

flour

cornstarch (cornflour)

½ cup cheese (tasty, grated)

g tuna (canned)

spring onion / green onion (finely sliced)

sesame oil (for cooking)

tbsp sweet chilli sauce

½ tbsp soy sauce

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

For the Pancakes Batter:

https://www.youtube.com/watch?v=49go28Rtdmg

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

FULL RECIPE - https://bit.ly/DanBing

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How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

This is a tried and true, super easy fiddlehead salad that will be LOVED by many. Nothing like most recipes that&#x27;s available online, this recipe is crsip, flavorful, nutty yet refreshing. It truly celebrates the flavor and texture of fiddlehead and spring!

Fiddlehead Salad with Sesame Dressing

lb Fiddlehead

TBsp Toasted White Sesame

TBsp Soy Sauce

TBsp Vinegar

TBsp Sugar

Blend everything but the fiddlehead together until smooth, set aside.

Make the sauce

Clean fiddlehead throughly, remove all the brown skins.

Prepare a bowl of ice cold water, bring another pot of water to a rapid boil.

Once the pot of water is boiling rapidly, add the fiddleheads to the pot and boil for 15 SECONDS.

Remove the fiddleheads and dump them into ice cold water immediately.

Drain the fiiddleheads and pat dry with a paper towel, toss the sauce and fiddleheads together.

Prep the fiddlehead

A simple DIY for 3-ingredient homemade tapioca pearls (aka boba) - including how to cook tapioca pearls and a delicious brown sugar bubble milk tea recipe.

Homemade Boba 'Tapioca Pearls' Bubble Milk Tea

tapioca flour (plus a bit more for dusting)

tbsp brown sugar (use Taiwanese brown sugar AKA 'black sugar', if possible)

tBsp water

tBsp brown sugar (soft)

almond milk (or any other milk

Heat up the water and sugar over medium heat. Stir until all the sugar has dissolved. Then turn off the heat.

Add about 1 tablespoon of the tapioca flour and stir until well combined. Make sure there are no lumps.

Turn the heat on again and stir the mixture until it starts thickening. Once it becomes thicker, remove from the heat.

Add the rest of the tapioca flour and mix well until you obtain a sticky dough.

On a lightly floured surface (floured with tapioca flour), knead the dough until it becomes uniform, soft and elastic. Tapioca dough can be very sticky, so add some extra flour, if needed.

Roll the dough* into thin long rod-like pieces. Each roll needs to be quite thin, as the tapioca pearls will expand when cooked later on.

Cut the rolls into small pieces. Then quickly roll each into a ball. **Repeat with the rest of the dough. Now you have your dried tapioca pearls ready. ***

DIY Tapioca Pearls (Boba)

In a large saucepan, boil enough water to cover your boba. Then add the tapioca pearls to the boiling water (carefully, so you don't splash yourself). Stir well, so they don’t stick to the bottom of the or each other.

Cover the pot with a lid. Boil for 20 minutes, then let them rest for another 20 minutes. Finally, drain the boba.You can now either add them to your favourite tea or milk drink or first make a sugar syrup for an extra special treat. I definitely suggest going for the extra next step though, as this takes the pearls from being 'nice' to 'more please' - adding a caramel-like flavour and softening the texture. 

How To Cook Tapioca Pearls

For a traditional boba, then a black tea base is the norm. However, you can also use a variety of herbal teas, flavoured milks and even juices/smoothies as your drink base. If making a tea then simply steep the tea bags/tea leaves in warm milk (alternatively, make a tea as you would typically in the water, adding milk to dilute) and leave this to chill in the fridge until you want to use it. For my recipe, I decided to use Bantha Milk AKA &#039;Blue Milk&#039;, as my base. This drink is a sweet butterfly pea flower and lavender coconut milk (inspired by the Star Wars blue milk) and the combination of flavours with the pearls is delicious. 

How To Make Bubble Milk Tea:

To make the tapioca peals with brown sugar syrup, warm up the brown sugar over medium heat for a couple of minutes. The sugar only needs to be warmed up, not completely melted.

Add the boba and stir well to coat all the pearls with the sugar.

Add the warm sugary boba to a cup or glass (use a glass for a great visual effect) and roll the cup/glass to coat the walls with melted sugar.

Then add ice cubes (optional) and your liquid - the cold brew tea/ iced tea, flavoured milk, juice or smoothie. You can also top it with some whipped cream and then serve.

DIY Brown Sugar Boba Drink

https://content.jwplatform.com/videos/vc30m3WI.mp4

Bubble Milk Tea is such a fun and refreshing drink. This simple 3-ingredient recipe shows how to make tapioca pearls (aka boba), how to cook them and how to make a delicious brown sugar bubble milk tea.

Homemade Boba &#39;Tapioca Pearls&#39; Bubble Milk Tea

A vegan version Taiwanese-style Fried Chicken using frozen &amp; thawed tofu. Boldly favored just how you find them on the streets of Taipei.

Vegan Taiwanese Fried Tofu

tofu,

baking powder

potato starch

chili powder

garlic powder

five-spice

Sichuan pepper (optional)

Today we're working with medium-firm tofu. It has been frozen, completely thawed, frozen again, and completely thawed again.*

Look at those beautiful cracks and layers! Now you want to press the tofu (for at least 15 minutes) either with a tofu press or a heavy object to squeeze out extra liquid.  Be careful not to press too hard as the tofu is very brittle at this stage.

Slice the tofu in half — be very careful as you want at least one of the halves completely intact. One my pieces is completely intact so I will use that piece to make the chicken cutlet (雞排). I will break up the cracked piece to make popcorn chicken.

Spread the soy sauce onto the two pieces. Set aside.

Prepare the wet batter. Simply combine all the dry ingredients, add water, and give it a good whisk.  Make sure that the batter is well combined and that there are little to no lumps.

Prepare the seasoning flour by mixing all the ingredients as well.

Quickly put together the seasoning salt as well (for the finished product).

Time to batter up the tofu pieces! Set up your stations:

Dip the tofu first in the wet batter, then into the seasoning flour. Pack the flour in very well!

Repeat step 9 for the nuggets.

Now onto the frying process — we are doing a double fry method. Heat up a good amount of vegetable oil in a shallow pan until around 160 C (320 F). This is the first "low temperature" fry. Remember to prepare a sheet pan lined with paper towel and a wire rack! Fry the tofu pieces. Start with the chicken cutlet.

Be very careful when flipping the chicken cutlet! The tofu is very fragile. Use as many tools you need to help you flip the cutlet. You want to fry the tofu pieces until both sides are lightly crispy. Repeat this for the nuggets.

Let the fried tofu pieces rest on a wire wrack while you re-heat the oil. This time, heat the oil until it is 180 C (356 F). This time we're frying them with higher heat.

Fry the tofu pieces again — this time until they are super crispy and golden-brown. Once they're done, take them out and let them rest on the wire wrack. Immediately sprinkle on that seasoning salt!! Do the same for the tofu nuggets.

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.

Braised Eggplant With Garlic and Basil Recipe

chili bean sauce

eggplant

garlic, minced (about 2 teaspoons)

basil leaves (preferably Thai basil)

Combine 1 1/2 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the cornstarch in a separate bowl.

Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes.

Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.

Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in the whole basil leaves. Serve immediately. 

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Herbal Mushroom Hot Pot Broth

Tbsp. vegetable oil

mushrooms

onions,

shallots,

Napa

leeks,

3" piece ginger, scrubbed,

rice

dried shiitake mushrooms (about 8 large)

white rock sugar sugar

jujubes (Chinese red dates),

Tbsp. dried goji berries,

Tbsp.

This comforting hot pot base gets plenty of umami from mushrooms and alliums, which means there’s no need for meat. Chef Eric Sze of New York City’s 886 and wenwen likes pairing a mild, refreshing broth like this one with a spicier broth in a divided pot because switching between the two “makes your palate dance,” Sze explains. If you want to spice up this broth, however, you can add 4 Tbsp. Pixian chili bean paste and 15 dried chao tian jiao (or dried chiles de árbol) and cook for 2 minutes before adding the onions. Even if you aren’t making hot pot, you can use this broth as a flavorful (and vegan!) base for stews, soups, braises—or just something comforting to sip on.

Bon Appétit

Heat oil in a large Dutch oven or other heavy pot over high. Cook fresh mushrooms, stirring occasionally, until browned, 5–8 minutes. Add onions, shallots, garlic, and chopped scallions. Cook, stirring occasionally, until onions are softened and lightly browned, 12–15 minutes.

Add cabbage, leeks, ginger, and wine; cook, stirring, until cabbage is softened, 5–8 minutes. Add dried shiitakes, rock sugar, 3 jujubes, ⅛ oz. dang gui, and 2 Tbsp. goji berries. Pour in 10 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 1 hour.

Scoop out solids from broth with a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Pick out mushrooms and set aside in a small bowl for serving; discard remaining solids.

Stir 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more jujubes, dang gui, goji berries, and scallions.
Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian.

Big Queer Cold Noodles

Kosher salt

vegetable oil

peanut butter

Taiwanese black vinegar (such

Tbsp. white vinegar

demerara sugar

garlic cloves, finely grated

fresh lo mein or ramen noodles

red bell pepper,

carrot, peeled,

Persian cucumbers,

red cabbage, thinly sliced

peanuts,

Cilantro leaves

Cold noodles are a necessity for summer eating, especially in Taiwan. You can find liang mian in food stands, 24/7 convenience stores, and home kitchens. It usually consists of thinly sliced fresh cucumbers, carrots, and egg ribbons nicely arranged on top of bouncy noodles, with a healthy scoop of sesame-vinegar sauce.
As a college student in Taiwan, I would often go to one particular hole-in-the-wall cold noodle shop for a late-night slurp after a long night of drinking. It wasn’t an explicitly queer establishment, but it was near the only lesbian bar in Taipei, and it provided a sense of queer community, which was rare in my daily life. This recipe is my tribute to the spaces in Taipei that host young queer folks like me, where I got to feel free and comfortable in my own skin while having affordable, delicious food.
In my attempt to re-create Taipei-style liang mian sauce with ingredients I can easily find in the States, I was able to make a version of the dish with peanut butter, Kong Yen black vinegar (or Worcestershire sauce), and a few other easily found pantry staples. Colorful summer produce and fresh ramen noodles tie it all together. These noodles have a special place in my heart and tummy, and it’s perfect for Pride parties all summer long.
This cool, refreshing dish is a perfect make-ahead candidate. Prep the sauce, cook the eggs, and slice your veg ahead of time, then boil and shock your noodles in ice water just before serving. —Jessie YuChen

Whisk eggs in a medium bowl until no streaks remain; season with salt.

Heat 1½ tsp. oil in medium nonstick skillet over medium-low. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ tsp. oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.

Whisk peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)

Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about 3 minutes.

Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.

Top 19 taiwanese recipes from across the web

The most viewed taiwanese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Taiwanese Three Cup Chicken (San Be...

Taiwanese Oyster Omelet Recipe

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Dan Bing Recipe - Taiwanese Egg Pan...

Fiddlehead Salad with Sesame Dressi...

Homemade Boba 'Tapioca Pearls' Bubb...

Vegan Taiwanese Fried Tofu

Braised Eggplant With Garlic and Ba...

Herbal Mushroom Hot Pot Broth

Big Queer Cold Noodles

Cold Sesame Noodles

Soft-Boiled Tea Eggs

Sticky Rice Roll

Mala Beef Hot Pot Broth

Zhen zhu nai cha (bubble tea)

Yang zhou chao fan (Chinese “fried"...

Hong shao rou (braised pork belly)

Hot and sour soup

Top 19 taiwanese recipes from across the web

The most viewed taiwanese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Three Cup Chicken (San Be...

Taiwanese Oyster Omelet Recipe

Chinese Egg Tarts Recipe

Dan Bing Recipe - Taiwanese Egg Pan...

Fiddlehead Salad with Sesame Dressi...

Homemade Boba 'Tapioca Pearls' Bubb...

Vegan Taiwanese Fried Tofu

Braised Eggplant With Garlic and Ba...

Herbal Mushroom Hot Pot Broth

Big Queer Cold Noodles

Cold Sesame Noodles

Soft-Boiled Tea Eggs

Sticky Rice Roll

Mala Beef Hot Pot Broth

Zhen zhu nai cha (bubble tea)

Yang zhou chao fan (Chinese “fried"...

Hong shao rou (braised pork belly)

Hot and sour soup

The most viewed taiwanese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine