By Tsung-Yun Wan
Taiwan’s lengthy and vibrant background, from the indigenous tribes, to the migration of the chinese language from Southern China and the interval below eastern rule, is obviously mirrored in her wealthy and numerous delicacies. Home-style Taiwanese Cooking through Taiwanese chef and foodstuff blogger, Tsung-Yun Wan, is a suite of Taiwanese classics, from signature dishes comparable to minced beef rice, pork noodles, oyster omelette and steamed minced beef with salted egg, to well known road nutrients fare equivalent to deep-fried prawn rolls, dragon phoenix legs, fried fowl with candy potato fries and coffin bread. With informative headnotes that inform the tales in the back of the dishes, insightful cooking assistance, a close thesaurus of materials and step by step images of cooking suggestions the place worthwhile, Home-style Taiwanese Cooking will motivate domestic chefs to make those genuine Taiwanese dishes a part of their very own cooking repertoire.
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Additional info for Home-style Taiwanese Cooking: Family Favourites, Classic Street Foods, Popular Snacks
2 spring onions, sliced 40 g (11/3 oz) garlic, peeled 1 /2 red chilli, sliced 625 ml (20 fl oz / 21/2 cups) water 50 ml (12/3 fl oz) rice wine 1 tsp dark soy sauce 10 g (1/3 oz) rock sugar 1 Tbsp thick soy sauce A pinch of ground white pepper Steamed Buns 5 g (1/6 oz) dried yeast 1 tsp sugar 180 ml (6 fl oz / 3/4 cup) water 100 g (3 1/2 oz) plain flour 150 g (51/3 oz) bread flour Cooking oil, as needed Garnish 1 Tbsp peanut powder Castor sugar, to taste A handful of coriander leaves Note: For the garnishing, the traditional ratio of peanut powder to sugar is 4:1.
200 g (7 oz) sirloin steak, thinly sliced 1 tsp potato starch or cornflour 1 tsp sugar 11/2 Tbsp light soy sauce 1 tsp rice wine 1 Tbsp cooking oil 1 tsp finely chopped garlic 1. Season the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes. 2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. 3. Add the beef and stir-fry for 1 minute. 4. Add the kimchi and stir-fry for 2–3 minutes. 5. Dish out. Garnish as desired and serve immediately.
6. Garnish as desired and serve. 5 cm (1 in), peeled 30 g (1 oz) garlic, peeled 1 red chilli 2 litres (64 fl oz / 8 cups) water 150 ml (5 fl oz) light soy sauce 1 Tbsp dark soy sauce 3 Tbsp thick soy sauce 30 g (1 oz) rock sugar 1 /4 tsp ground white pepper 1 star anise Note: Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin. indd 47 17/4/14 2:57 PM DEEP-FRIED DEEP FRIED RED VINASSE PORK Serves 4–6 This deep-fried pork is commonly available in the food markets of Taiwan.
Home-style Taiwanese Cooking: Family Favourites, Classic Street Foods, Popular Snacks by Tsung-Yun Wan