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Taiwan Eats: Danzai Noodle Soup

Cathy Erway Post a comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

Taiwanese Danzai Noodle Soup

Serious Eats Cathy Erway 1 comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

The Heat (and Funk) Is on at Boiling Point, Seattle's Hot Pot Mecca

Eating Asian Jay Friedman Post a comment

The deep red hue of fiery broths and the pungent smell of stinky tofu make this hot pot chain a compelling place to eat. Here's a look at perhaps the two most popular of their ten available hot pots. More

Taiwan Eats: Three Cup Chicken (San Bei Ji)

Seriously Asian Cathy Erway 6 comments

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. More

Taiwanese Three Cup Chicken (San Bei Ji)

Serious Eats Cathy Erway 15 comments

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. More

Taiwan Eats: Pork Belly Buns (Gua Bao)

Cathy Erway 3 comments

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Taiwanese Pork Belly Buns (Gua Bao)

Serious Eats Cathy Erway 5 comments

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Gung-Ho About Taiwanese Breakfast? Try Kung-Ho, Near Seattle

Eating Asian Jay Friedman Post a comment

If you didn't know to ask, chances are you'd never see the breakfast menu at Kung-Ho, in Bellevue, WA. It's a menu worth requesting, though given the reasonably low prices, more intrepid diners can always just randomly select a number of items and have a good chance of enjoying most everything. But let me steer you to a few of my personal favorites (and where to point should you decide to give them a try). More

Taiwan Eats: Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Seriously Asian Cathy Erway 3 comments

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Serious Eats Cathy Erway Post a comment

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Taiwan Eats: Hakka-Style Stir-Fry with Pork Belly and Squid

Seriously Asian Cathy Erway 1 comment

Salty, rich, and often employing cured and preserved ingredients, Hakka food won't leave you wanting for flavor. More

Taiwan Eats: Beef Noodle Soup

Cathy Erway 9 comments

This savory, slightly spicy, winter comfort food is often hailed as the national dish of Taiwan. Its Sichuan influence is conspicuous, yet you won't find this dish in Sichuan province. More

Taiwanese Beef Noodle Soup

Serious Eats Cathy Erway Post a comment

This savory, slightly spicy, winter comfort food is often hailed as the national dish of Taiwan. Its Sichuan influence is conspicuous, yet you won't find this dish in Sichuan province. More

Taiwan Eats: Pineapple Cakes (Fung Li Su)

Cathy Erway 3 comments

Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust. More

Taiwanese Pineapple Cakes (Fung Li Su)

Serious Eats Cathy Erway 5 comments

Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust. More

Taiwan Eats: An Expat's Thanksgiving Turkey Comes Served Over Rice

Seriously Asian Cathy Erway Post a comment

Call it turkey over rice, or just "turkey rice," as its name directly translates; either way, should you find yourself in Taiwan's southwestern county of Chiayi, this is the number one dish to try. The soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. Head over to the recipe to transport your classic Thanksgiving meal (or its leftovers) to an entirely different place. More

Taiwanese Turkey Rice (Leftovers Welcome)

Serious Eats Cathy Erway 1 comment

In Taiwan, the turkey is typically steamed when preparing this dish. Could leftover, roasted turkey meat work just as well? Here's a resounding yes. More

Chinese Egg Tarts

Serious Eats Yvonne Ruperti 3 comments

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

Taiwan Eats: Oyster Omelet

Seriously Asian Cathy Erway 1 comment

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 a memorable dish that has a fervent following. More

Taiwanese Oyster Omelet

Serious Eats Cathy Erway Post a comment

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. More

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