These buns have a secret inside: they're laced with chopped bits of dried baby shrimp, whose concentrated umami works a bit like tiny cubes of ham, permeating anything they're cooked with. Those shrimp, plus the golden-brown surface of the pan-fried bun, made me realize that this dish really doesn't need hunks of fatty meat to stand up to the best buns I tried in Taiwan. They're also remarkably easy to make at home.
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.
What makes a good egg? There are so many things to consider, especially when egg carton vocabulary seems to grow by the day. If you're in an egg-sistential quandary in the grocery aisle, here's a cheat sheet on how to decipher egg dozens.
Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth.
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.
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.
Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.
Salty, rich, and often employing cured and preserved ingredients, Hakka food won't leave you wanting for flavor.
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.
Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust.
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.
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.
There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook.
Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.
This savory classic infuses five-spice and soy sauce in a simple braise for minced or ground pork. The versatile dish draws comparisons to ragù sauce for its long-simmered, meaty richness.
The spring harvest is upon us, and in many communities, it's the last call to sign up for a CSA for the full growing season. But before making the leap and joining one, consider whether the program is right for you. There are many pros and cons to weigh, and the summer can be an unexpected time - for you and that farm. Here's a handy list of pros and cons about CSA as opposed to other modes of food-shopping.
This Sunday marks the television debut of the Food Network Awards. The question probably stirring in most viewers’ minds is not who will win top honors—but what are the categories? Just how does this work? Serious Eats takes a closer look.
Pickles have come a long way from those old bread-and-butter chips in the back of your fridge. In New York City, there's a new breed of craftsmen thriving on the old tradition of pickling. Equipped with solid roots and reverence for the versatile snack, three picklers are creating bold twists on old recipes and find themselves crossing cultures and ingredients to whole new levels.
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