Category Archives: Taiwanese .jpg) This famous pastry from Taiwan are usually enjoyed on Chinese New Year, but I thought they’d be a different treat that you can bake and enjoy with your family for Mid-Autumn Festival. Also, I will also be using the mooncake press to make these, so they will appear like a mooncake. Taiwanese Pineapple Cakes, sometimes […] .jpeg) Counting down to Mid-Autumn festival, about a week and a half away (this year – October 4th, 2017). We had already made the Suzhou Savoury Mooncakes, Traditional Baked Mooncakes (with homemade lotus paste), Snow Skin Coconut Custard Mooncakes (steamed version), Snow Skin Mooncakes (no-cook version – with homemade taro paste) check them out if you […] .png) This Taro root filling works for other asian pastries too such as steamed mantou, bread filling, and daifuku to name a few. This filling was super easy to make. Check it out below! Where to find Taro Root? You can buy them at your local grocery store. I got mine from Osaka Supermarket in […] .jpg) Three Cup Chicken or 三杯鸡 or sān bēi jī is a quintessential Taiwanese dish. The dish originates from Jiangxi province in southern China, and is a specialty of Ningdu. The dish shares similarities to Hakka-style preparations. The name “three cups” is derived because of the use of three cups of sauces required to make this […] .jpg) This is another easy dish to add to your recipe arsenal. Similar recipes are found in different cuisines throughout Asia. In the Shanghainese recipe, they mix chopped century eggs with chilled tofu. In Japan, it is popular to eat cold tofu with katsuobushi, soy sauce, and sesame oil. A variation of this recipe common in […] |
|
.png){kind=logo}
.jpg)