taiwanese cuisine

Recipe of Taiwanese beef roll from Pine & Crane, a Taiwanese classic in Silver Lake

Taiwanese Beef Roll from Pine & Crane 

beef shank

tsp oil

chilies

soy sauce

rice wine

rock sugar

scallions

tsp white pepper

ginger

star anise

cinnamon stick

Chinese licorice

black cardamom

fennel

clove

Sichuan peppercorn

fl. oz hoisin sauce

fl. oz braising liquid

cucumbers, julienned

scallions, sliced

cilantro, roughly chopped

all-purpose flour

warm water (around 110-120 degrees F)

canola oil

Boil the beef shank in a pot large enough to submerge the beef shank in water. Boil for 30 minutes.

Heat canola oil in pot over medium-high heat. Sauté ginger, scallions, dried chilis until fragrant. Add in all the spices, rice wine, soy sauce, dark soy sauce, rock sugar, and white pepper. Place the beef back in and add enough water to submerge the beef.

Braise gently for 2 hours or until tender when pierced with a fork.

Pass the braising liquid through a strainer. Reserve braising liquid for sauce.

To braise the beef

Combine equal parts braising liquid and hoisin sauce. Mix until smooth.

To make the sauce

Combine the flour and water, and knead until smooth and pliable. You may need to adjust the dough slightly with either more flour or water. The dough should neither be sticky, nor dry. Set your finished dough onto a lightly floured surface and cover with plastic wrap. Let rest for 10-15 minutes.

Roll your dough out into a large rectangular shape and brush the entire surface lightly with oil.

Starting from the bottom of the rectangle, start rolling upwards until you reach the top. Your dough should now be in the shape of a log.

Divide the dough into smaller pieces, weighing approximately 3 oz each, or roughly the size of a fist. Let rest for 10 minutes.

On a lightly floured surface, press down on your small piece of dough and roll into a circular shape, roughly the thickness of a nickel. Lightly flour each piece and stack onto a sheet tray with plastic film in between and on top. Place in the freezer until ready to use.

When ready to use, heat up 2 tsp canola oil on a griddle or large sauté pan on medium-high heat. Pan should be hot but not smoking. Place the flour wrap onto the griddle or into the pan. Turn once. Dough should be golden brown on one side and just cooked on the other side.

To make the wrap

With the golden brown side down, brush 1 tbsp of sauce evenly onto the wrap.

Evenly layer the beef shank slices onto the wrap.

Evenly layer cucumber, cilantro, and scallions as desired.

To assemble

Taiwanese beef noodle soup, niu rou mian, is a soup native to Taiwan, sometimes referred to as “Sichuan beef noodle soup&quot;

Taiwanese Beef Noodle Soup

beef beef

soybean oil ((or peanut oil))

/ 5 cm piece fresh ginger, grated

garlic (, crushed)

scallions (,

onion (,

tomatoes (, peeled,

red hot peppers (, halved lengthwise)

tomato paste

sugar

Shaoxing wine

water (for the broth)

white fresh wheat noodles

baby bok choy (, ½ per serving)

Cilantro (, finely chopped)

Scallion (,

Marinated kai choy leaves ((Chinese mustard leaves))

red hot peppers (,

Dutch oven

Strainer

Electric cooker ((or classic pressure cooker))

Place the beef in a Dutch oven, cover it with water and place it on a high heat.

Boil for 1 minute.

Drain it in a colander and rinse it thoroughly with lukewarm fresh water to remove impurities and blood.

Then, in an electric cooker or a classic pressure cooker, heat the oil over medium heat.

Add the ginger, garlic, scallions and onion in that order, stirring for a few seconds between adding each ingredient.

Stir to lightly caramelize everything.

Add the tomatoes and dried peppers.

Add the meat, tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine, and mix everything well.

Pour in the 2 quarts (2 liters) of water. Add the packet of Chinese spices and herbs (lu bao) and mix.

Close the cooker and cook under pressure for 30 minutes over medium heat then 2 hours over very low heat.

When the cooking time is over, carefully release the pressure valve.

Boil noodles in plenty of water according to package directions. Drain them.

In the noodle cooking water, blanch the halved baby bok choys lengthwise for 2 minutes or until just tender.

Serve each bowl of beef noodle soup with a serving of noodles, ½ baby bok choy and generous pinches of cilantro, slices of scallion, marinated Chinese mustard leaves, and, optionally, slices of fresh red pepper (optional) .

You need this Taiwanese three cup chicken on your radar! This one is gloriously sticky and savoury, and only takes minutes to cook.

Taiwanese Three Cup Chicken | Marion's Kitchen

tbsp sesame oil

5cm (about 2 inch) piece ginger, peeled and finely julienned

garlic cloves, halved

red chillies,

(1.7 lb) chicken thighs, cut into bite-sized pieces

tsp cornflour (cornstarch) mixed 2 tsp water

basil leaves

rice,

Stir-fry sauce:

Chinese Shaoxing wine

tsp dark soy sauce

brown sugar

Step 1

For the stir-fry sauce, mix all the ingredients in a small bowl.

Step 2

Heat half the sesame oil in a wok or large frying pan over high heat. Add the ginger, garlic and chillies and stir-fry for 20 seconds or until fragrant. Add the chicken and stir-fry for 3-4 minutes or until the chicken starts to colour on all sides. Pour in the stir-fry sauce. Mix and reduce the heat to medium. Cover with a lid and simmer for about 15 minutes.

Step 3

Remove the lid and add the cornflour mixture to the chicken. Mix and allow to simmer a further minute or until the sauce has thickened. Stir through the remaining sesame oil and the basil leaves. Remove from heat and serve with steamed rice.

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