taiwanese food

Taiwanese Bao Buns

milk (see note) (2⁄3 cup + 1 tbsp)

g sugar (1 tbsp + 2 tsp)

instant yeast

vegetable oil

300 g all purpose flour (2 1⁄4 cup)

Mix milk, sugar, yeast and oil in a mixing bowl, add half of the flour in and stir with a spatula until well combined.

Add in the rest of the flour, mix and knead until there's no dry flour and a rough ball can be formed.  If the dough is too dry, add 1 to 2 tbsp. of water. Cover and let it rest for 15 minutes.

Knead the dough again until the surface of the dough is smooth, about 2 minutes.  The dough should be very easy to knead after resting.

Making dough

Divide the dough into 8 -10 portions, cover with greased plastic warp and let it rest for 5 minutes.

Form each portion into balls by tucking the edge to the center, and place the seam side down (see the gif in the post), cover and rest for another 5 minutes.

Take one portion out, roll the dough out with a rolling pin into a long oval.

Flip it over to the back side, roll it several times to form an oval with a length to width ratio of about 2:1.  Use your hand to gently shape it at the edges if needed.

Brush the surface with a layer of oil before folding into half and place it on a piece of parchment paper.

Repeat for the remaining portion and place the buns in a steamer.  Remember to leave at least half an inch of space between the buns as they will grow bigger after cooking.  Whatever can't fit into the steamer should be left at room temperature, covered with a greased plastic wrap.

Cover the steamer with its lid and place a damp kitchen towel on top of it.  Let it proof in a warm place until it's slightly puffy and springs back to the touch, about 50 minutes.

Form the bun

Place the steamer on top of a pot with 1⁄2" to 1" of water and turn the heat to medium. Once the water is boiling, reduce the heat to medium low and cook for 12 minutes.

Remove the steamer from the pot right away and let it sit for 3 minutes before removing the lid.  Refill the pot with water before cooking the remaining buns.

Cooking

If you are not eating the buns right away, reheat them before enjoying for the best taste.

Leftover buns can be stored in a freezer for up to one month.

Storing

Melt-in-your-mouth braised pork belly balanced with fresh cilantro and crisp pickled carrots and daikon, all nestled in a fluffy bao bun!

Gua Bao (Taiwanese Pork Belly Bao with Pickled Carrots and Daikon)

pork

tbsp sugar

soy sauce

tbsp dark soy sauce (optional)

tbsp Shoaxing wine (or rice cooking wine)

water (or until almost covers the meat.)

star anise (optional)

bay leaf (optional)

cinnamon stick (optional)

scallion

oz carrots (or 1½ cup shredded carrots)

oz daikon radish

salt

tbsp honey (can be replaced with sugar)

tbsp rice vinegar

boa buns (homemade

peanuts

tbsp powdered sugar (or more to taste)

cilantro

Taiwanese sweet chili sauce (optional)

Heat a Dutch oven (I use a 4qt one) over medium heat and lightly brown both sides of the pork belly. Do it in 2 - 3 batches.  Scoop out the oil rendered from the pork if you want to save it for other uses.

Put all the meat back into the pot and then add sugar, soy sauce, dark soy sauce and Shoaxing wine, and let it boil for a few seconds before adding water.

Add spices (if using) and scallion in the pot, cover and bring it to a boil.

Turn the heat down to medium low to low, and maintain a gentle boil for 1.5 hours.  Reposition and turn the meat 1 to 2 times so they can cooked evenly.

After it&#039;s done cooking, turn off the heat and let it sit for another 30 minutes with the lid on.  You can also let it sit overnight in the fridge once it cools completely.

After 30 minutes (or before serving), turn the heat to medium or medium high and cook uncovered until the liquid becomes sticky and able to coat the meat.  During cooking, reposition and turn the meat a few times to ensure even cooking.

Make Braised Pork Belly

Peel and julienne carrots and daikon. You will get about 3 cups total between the julienned carrots and daikon.

Place carrots and daikon in a big bowl and toss it with salt.  Let it sit for 20 minutes.

After 20 minutes, rinse and drain the carrots and daikon, and then add sugar, honey and rice vinegar.  Toss until you can&#039;t feel the sugar with your hands.

You can serve the pickles right away, but it will taste better if you let it sit for 30 minutes in room temperature before serving.

Put the pickle in a glass container and store in the fridge for up to one week.

Make Picked Carrots and Daikon

Freeze the roasted peanuts for 15 minutes before processing.  This is optional, but it will help prevent oil from coming out due to temperature increase from processing.

Place the roasted peanuts in a blender, pulse until it becomes coarse powder.  Scrape the blender a few times in between pulses.

Pour the peanut powder into a small bowl and mix with powdered sugar.  Taste and see if you want to add more sugar.

Peanut Powder Mix

Steam the bao buns and cover it with a kitchen towel to keep warm.

Open the pocket of the bao bun and stuff with a small handful of cilantro, a piece of pork belly, some of the peanut sugar mix (and sweet chili sauce if desire), and some pickled carrots and daikon and enjoy!

Assemble Gua Bao

The Chinese cabbage in this dish is So so so Tender and naturally sweet, paired with Shiitake mushroom, the strong, earthy, and umami flavor. The Tofu Skin and Wood Ear mushroom give this cabbage stew some chewy and crunchy texture. However, Carrot plays a big role in giving this dish some contrast color.

Taiwanese Cabbage Stew

Chinese Cabbage 1/2ea (approx. 750 grams) (Note 1)

(Note 2)

Carrot 120 grams

Shiitake Mushroom (Dried) 10ea (approx. 25 grams) (Note 3)

(Note 4)

Sesame Oil (as cooking oil) 3 Tbsp

Soy Sauce 2 Tbsp

Vegan Oyster Sauce 2 Tbsp

White Pepper 1/4 tsp

Water 2 cup

Corn slurry (2 Tbsp Corn starch mix with 2 Tbsp water)

Salt

Cut Chinese Cabbage vertically into big chunks.

Boil a pot of water, add a 1/2...

Boil a pot of water, add a 1/2 teaspoon of salt. (Salt helps breaking down the fiber of Chinese cabbage)

Cook until the Chinese cabbage soften.

Take it out and set aside.

Chopping the other ingredients.

Heat up sesame oil in a heavy-based pot...

Heat up sesame oil in a heavy-based pot on medium-low heat.

Once the sesame oil starts sizzling, add ginger,...

Once the sesame oil starts sizzling, add ginger, carrot and Skiitake mushrooms in, saute' about 5 minutes until aroma comes out.

Add cooked Chinese cabbage into the pot.

Add mushroom soaking liquid and water.

Add seasonings, light soy sauce, vegan oyster sauce...

Add seasonings, light soy sauce, vegan oyster sauce and ground white pepper.

Add wood ear mushroom and tofu skin.

Put the lid on, let it simmer for...

Put the lid on, let it simmer for 30 minutes on low heat.

After 30 minutes, add corn slurry to slightly...

After 30 minutes, add corn slurry to slightly thicken the sauce.

https://www.youtube.com/watch?v=7ejdYli9mbo

The full recipe and details :
https://joyfuldumplings.com/taiwanese-cabbage-stew/

Taiwanese Cabbage Stew is probably one of the most underrated Taiwanese food due to Its look, so simple, plain, and has no fancy ingredients in it. However, I would say this Taiwanese Cabbage Stew indeed is just a very humble dish that is hiding in the streets, if you have ever tried it, I think you would totally agree with me. 

The Chinese cabbage in this dish is So so so Tender and naturally sweet, paired with Shiitake mushroom, the strong, earthy, and umami flavor. The Tofu Skin and Wood Ear mushroom give this cabbage stew some chewy and crunchy texture. However, Carrot plays a big role in giving this dish some contrast color. Taiwanese Cabbage Stew goes so well with steamed rice even noodles. Every time I go back to my hometown to visit my family, I'd never forgotten to spare some time to go to a restaurant, specifically order this dish and enjoy. 

Since I moved to Australia, I started my experiments on making Authentic Taiwanese food recipes, and this Vegan Taiwanese Cabbage Stew recipe is the best by far! Here I'm going to share with you!

【TAIWANESE CABBAGE STEW】-SUCH AN UNDERRATED TAIWANESE STREET FOOD

Super addicting and refreshing Spicy Smashed Cucumber Salad has been my go-to appetizer for the past few weeks. Ready in less than 10 minutes, this Spicy Smashed Cucumber Salad is the perfect dish that goes well with any meal. Cucumber is crunchy, and the spicy garlic sauce goes well with EVERYTHING. Today, I am using my family secret Spicy Garlic Chili Paste that I shared, which is a must-have condiment in your fridge!

Spicy Smashed Cucumber Salad

English Cucumber

Sugar

Marinate

tbsp of Vegetarian Oyster Sauce

tbsp of Black Vinegar

Spicy Garlic Chili Paste

Sesame Seeds

Green Onion (chopped)

Smash Cucumber and cut into 1.5-inch pieces

In a bowl mix, all the ingredients from the marinade together

Pour on the sauce over the cucumber and enjoy!

This recipe is one of the most REFRESHING, healthy, and DELICIOUS summer noodles ever! If you never tried Taiwanese 10 Minutes ONLY Traditional Cold Sesame Noodles, you need to give it a try this week. Quick, simple, and super easy to put together at home. This Cold Sesame Noodles recipe is one of the best ways to get nutrients in your daily diet. I am making a vegetarian-friendly version, but you can also add any protein of your choices, such as ham and shredded chicken!

Cold Sesame Noodles

Noodles

tbsp of cooked Sesame Paste

peanut butter

Black Vinegar

tbsp of Hot Dashi Stock

Cucumber

Shredded Carrots

Eggs

Prepare your favorite noodle, rinse with cold water, and set aside.

Mix sesame paste, sugar, peanut butter, and black vinegar. Slowly add in hot dashi stock or hot noodle water until it becomes a smooth runny consistency. I added around 4 tbsp but add until it reached your desire consistency.

Whisk 3 eggs and 1 tsp of salt.

In a pan, drizzle in a bit of oil and make sure every part of the pan is covered in oil. Add in half of the egg mixture to create a really thin layer. Let the egg sit for 30 seconds, flip, cook for another 30 seconds, and slowly roll the egg up.

Once the egg has cooled, slice it into thin strips.

To put it together, start with noodles, add in all your preferred toppings (cucumber, carrots, and eggs), drizzle on sesame sauce and homemade chili oil. Garnish with green onion and enjoy!

https://www.youtube.com/watch?v=IsY_6ZV1s30

https://tiffycooks.com/cold-sesame-noodles-10-minutes-only/

#NOODLE #EASYRECIPE #VEGETARIAN #SHORTS

10 Minutes ONLY Cold Sesame Noodles!

The long-awaited AUTHENTIC, Traditional Grandma’s Taiwanese Chow Mein recipe, is finally here! Nothing reminds me more of home than my Grandma’s Taiwanese Chow Mein that is savory, addicting, and is the one that you find at night markets in Taiwan. Crunchy cabbage, juicy pork, fragrant shiitake mushroom, and saucy noodles, this recipe is everything you want in your chow mein! The best part … grandma’s waste no time; this recipe is quick and super easy to make at home.

Taiwanese Chow Mein

Noodles (~4 servings)

Onion

Cabbage (sliced)

Carrots (shredded)

Shiitake Mushroom (sliced)

Small Shallots (minced)

¼ cup of dehydrated Shrimp (rinsed & optional)

Water

Soy Sauce

White Pepper

tbsp of Chinese Cooking Wine (optional)

tbsp of Soy Sauce

Oyster Sauce

Marinate the sliced pork with soy sauce, white pepper, sugar, and Chinese cooking wine (optional) for 5-10 minutes.

To prepare the sauce, mix soy sauce, oyster sauce, sugar, white pepper, and black vinegar.

In a pan, drizzle in a generous amount of oil and turn the heat to medium-high. Once the pan is hot, add in sliced shallots, sliced shiitake mushroom, and dehydrated shrimp. Sauce for 2-3 minutes.

Next, add in pork and saute for another 2-3 minutes.

Add in the sliced cabbage and shredded carrot, and mix. Pour in 0.5 cups of water and put the lid on, and let it cook for 2-3 minutes.

Add in the noodles, pour in the sauce, mix everything. Put the lid on and let it cook for another 2-3 minutes.

Add in green onion, turn the heat up to high, saute on high heat for another 1-2 minutes.

Salt and Pepper Tofu is a classic popular recipe that is super addicting and easy to make at home. My Salt and Pepper Tofu is FAIL-PROOF, and I also have a few secret tips for extra crispy tofu, plus my homemade savory pepper seasoning. This recipe is one of my favorite ways to enjoy tofu and is always a crowd-pleaser. Salt and Pepper Tofu takes less than 30 minutes to make and is a perfect weeknight dinner with simple-to-find ingredients.

Salt and Pepper Tofu

Medium Firm

Tapioca Starch

garlic powder

white pepper

½ tsp of ground Sichuan peppercorn

mushroom powder

¼ tsp of ground chili

garlic

red chili (chopped)

onion

Cut tofu into bite-sized pieces. Soak the tofu in 1 tbsp of salt and 2 cups of water. Make sure all the tofu is soaked in the water for at least 10 minutes.

Gently pat dry the tofu, and coat the tofu in tapioca starch. Let the tofu rest in the tapioca starch for 5 minutes while you heat the oil.

In a pan, add in oil, turn the heat up to medium-high. Add tofu once the oil is hot and let it fry for 3-4 minutes until crispy and golden brown.

Remove and set aside, optional but highly recommended, turn the heat up to high, and double fry in high heat for another 1-2 minutes to make it EXTRA crispy!

Mix all the ingredients for the seasoning mix - salt, white pepper, garlic powder, Sichuan peppercorn, mushroom powder, and ground chili.

In a pan, drizzle in oil and add in minced garlic, chopped red chili, and green onion. Saute together for 2-3 minutes.

Add in crispy tofu, season with seasoning salt, and toss in high heat for 30 seconds.

Tender, juicy, and buttery Black Pepper Chicken ready in less than 20 minutes! Get your rice prepared because this Garlic Black Pepper Chicken is one of the BEST recipes I’ve ever created. Combining Taiwanese night market Black Pepper sauce and sizzling chicken steak, this recipe is easy and is now my favorite way to enjoy chicken. You already have all the ingredients in the fridge, so make this Garlic Black Pepper Chicken for dinner this week; you can thank me later.

Garlic Black Pepper Chicken

chicken

Salt and Pepper to season

Butter

Oyster sauce

0.5 tbsp of Black Pepper (adjust

Garlic (minced)

Honey

Ketchup

Season the chicken with salt and pepper on both sides.

In a pan, add in oil, and turn the heat up to medium-high. Once the pan is hot, add in the chicken, skin side facing down.

Pan-fry the chicken for 2-3 minutes on each side, or until chicken skin is crispy and golden brown. Remove and set aside.

Mix black pepper, minced garlic, oyster sauce, soy sauce, honey, and ketchup in a bowl.

Turn the heat up to medium and add butter into the pan. Pour in the sauce and simmer for 1 minute.

Add the chicken back in and cook on medium-high heat for 1-2 minutes on each side.

What is a Night Market series without the one and only Taiwanese Popcorn Chicken? This Taiwanese Popcorn Chicken recipe is my secret specialty recipe that I make every time I have guests. An EASY recipe contains many hidden tips and tricks to make AUTHENTIC Taiwanese Popcorn Chicken like the ones you get at night markets! Crispy on the outside, JUICY on the inside; I am confident this is the best Taiwanese popcorn Chicken recipe you will ever try!

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