Tag Archives: taiwanese

NCCU – Beef Noodles

9 May

I’ve been in Taiwan for 9 months now and i still hadn’t tried Taiwanese most famous dish with Stinky Tofu, the Beef Noodles. Some students told me that a shop around the campus is supposed to be one of the best of the city, so i decided to take beef noodles in take-away.

I have to  say first that i am a pasta lover, but Italian pasta, not asian ones. And this dish didn’t change my mind. You have a lot of soup, a broth with cabbage, carrot, beef. It has more flavor than the one i tried but there is always a special taste that you find everywhere in the soups or juicy things, i don’t know what it is, but i’m a little bored to taste it all the time.
What i like is that you have real beef pieces inside, that’s really nice. And it’s not only fat as in some other restaurants. The noodles are nice, but have less flavor than the italian ones.The size overall is quite big, but if you don’t drink the soup, you leave half of the dish, so it’s ok.

Momo Paradise

15 Mar

We went in a group to a hot pot, after we failed entering another one (my mistake, i thought we couldn’t book). So we ended up in Momo Paradise.
It’s an all you can eat hot pot, with 2 choices of meat: pork and beef, at least in the option we chose. Then the waiters come regularly to check if you have everything you need.
The meat is nice, the veggies also, but you don’t have as much choice as the one i went before, like noodles, some fish balls…. So for that point it was quite disappointing. And their desert is one tiny too sweet lemon ice-cream, (that’s just to say they have a ‘dessert’).

SO in the end, what they have is nice, but they don’t have a lot of choice and don’t expect any dessert. But i wasn’t the one choosing the menu, so i couldn’t really see all the options.

Neo19
2F
Xinyi area

Fried and Boiled dumplings

16 Dec

2 reciepes of dumplings, depending on how you prefer them (i personally prefer the boiling one: juicier and healthier).

Ingredients for 4 people:
– 300g of minced pork
– 1 green onion
– Taiwanese cabbage
– dumpling wrapper
– 2 table spoons of soy sauce
– half a tea spoon of sugar
– 5 tea spoons of salt
– 1 tea spoon of sesame oil
– water
– oil

Wash the cabbage, chop it into strips and mix it with salt for 20 minutes and then drain out the water.
In a bowl, mix minced pork, soy sauce, sugar, salt, sesame oil, then put the all with the cabbage and the green onion and mix again.
Put a few filling in the middle of the wrapper, put water on the sides of the wrapper, fold it in two and be sure that it’s well stick. Then start folding it, starting from the middle to one side. Turn down a piece of the dought and pinch it.

For fried dumplings:
Turn on the cooker, clean it with some water and a cloth. Wait for it to be heated. Add some oil. Wait for the sizzling then put your dumplings. Let them change color for about 4/5minutes and add water up to half the dumpling height. Wait until the power pop-up, and it’s ready.

For boiled dumplings:
Put a lot of water into the cooker, wait for it to boilt, and put your dumplings for 10mn.

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2 sortes de raviolis: les frits et les cuits à l’eau. Personnellement je préfère ceux à l’eau qui sont plus juteux et moins gras.

Ingrédients pour 4 personnes:
– 300g de porc haché
– 1 oignon vert
– choux Taiwanais
– pâte à ravioles chinoises
– 2 cuillères à soupe de sauce soja
– 1/2 cuillère à café de sucre
– 5 cuillères à soupe de sel
– 1 cuillère à café d’huile de sésame
– huile
– eau

Laver le chou et le couper en lamelles. Le mélanger au sel et attendre 20mn, puis le laver de nouveau pour enlever le sel en trop.
Dans un bol, mélanger la viande, la sauce soja, le sucre, le sel et l’huile de soja. Rajouter le chou et l’oignon vert et mélanger encore.
Mettre un peu de farce au milieu des galettes à ravioles, mouiller les rebords et les plier en deux et vérifiant que les extrémités soient bien collées. En partant du milieu et en allant vers chaque extrémités, plier en “pinçant” la pâte à intervalles réguliers pour donner une forme de ravioli.

Les raviolis frits:
Verser un verre d’eau dans le cooker et le nettooyer avec un chiffon. Attendre que le fond chauffe et rajouter de l’huile. Quand on commence à entendre le crépitement, verser les raviolis et attendre 4/5 minutes le temps qu’ils se colorent. Rajouter de l’eau jusqu’à la moitié de leur hauteur et attendre encore 5 minutes à couvert. 

Les raviolis bouillis:
Comme les pâtes italiennes: Verser une grande quantité d’eau, attendre qu’elle bouille et verser les raviolis. 10 minutes après, c’est prêt.

Brown Sugar Cake

16 Dec

A Taiwanese dessert recipe

Ingredients for 4:
– 60g of cake flower (flour if you don’t have)
– 12g of Potato starch
– 60g of molasses
– sugar
– 30g of oil
– 2 eggs
– 3g of soda powder
– sesame

Put soda powder in 10g of water. Mix the cake flower and the potato starch, add molasses, sugar (as you want but we put around 2 spoons and i think it was enough as there’re the molasses), oil and the 2 eggs while mixing.  Pull the soda powder, mix again, and put everything into your mold. Put two glass of water into your cooker pan and your mold. I guess bain marie is ok if you cover both ustensils, because it’s supposed to cook with the steam water. It takes around 30mn. Use the knife to see if it’s cooked. Add sesame.

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Dessert Taiwanais: Gâteau au sucre roux

Ingrédients pour 4 personnes:
– 60 g de farine
– 12g de Maïzena
– 60g de mélasses (ou sirop d’érable si vous ne trouvez pas, mais le résultat sera nettement moins bon)
– 30g d’huile
– 2 oeufs
– sucre (selon ses désirs, mais 2 cuillères à soupe sont suffisantes pour moi, vu qu’il y a déjà la mélasse)
– 10g d’eau
– 3g de poudre de bicarbonate
– sésame

Verser la poudre de bicarbonate dans 10g d’eau. Mélanger la farine et la maïzena, rajouter la mélasse, le sucre, l’huile et les œufs tout en mélangeant, rajouter la poudre e bicarbonate. Verser dans votre moule, et mettre le moule dans le cooker avec 2 verres d’eau. Peut-être que la technique du bain-marie pourrait marcher si on couvre aussi le récipient contenant l’eau bouillante (à tester). Laisser couvert environ 30mn. On peut utiliser le couteau pour vérifier la cuisson. Sortir du cooker, rajouter des graines de sésame.

Hero House Breakfast

14 Dec

A Swiss friend, knowing that i love to try different Taiwanese breakfast, invited us to the Hero House, which is a place for the old Taiwanese soldiers and where they can get advantages and other stuff. On the second floor for example, they have a restaurant for breakfast. For 100 TWD, you can eat as much as you want. I love this concept that we don’t have back in France. So at 7am, we were there, with the soldiers, politic men (there is the presidential house just next to it), and the old people. Yeah, we had to wake up at 6am to be there on time, so this is quite an adventure to get a breakfast in Taiwan.

The buffet is composed of scramble eggs, plain eggs, steam bun (mantou), congee (rice soup), pickles, toast, butter, jam, soy milk, cabbage, rice, tofu with tomatoes, fried tofu, meat in small pieces, bananas and another veggie (don’t know what it was). And you can serve yourself as many times as you want. The food is ok, but not that good. It’s a nice change, if you want to try something different, but i prefer the usual one. Anyway it was a nice experience.

Hero House 2F
MRT: Xiaonanmen

Chia Te

9 Dec

I asked for the best Taiwanese Bakery, and the people at the I-house gave me this one. At least it’s the most famous, after for the taste, as there’re so many bakeries, it’s quite difficult to judge. Anyway, there were a lot of people there. It’s nearly like a factory!
Because in Taiwan, if you have guests or if you need to offer something to business partners, or just other people, Pineapple cakes are the best thing. So of course you have a lot of people coming.

I tried the Pineapple cake (they have a lot of different ones, but the most famous and typical is the Pineapple one, so!). It was great because it wasn’t too sweet compare with some other i already had, and the dough wasn’t as crumbly neither. Really good.

Then i picked my favorite Taiwanese traditional pastry after the Pineapple cake the Sun cake! I hate Moon cakes but i like Sun cakes. It’s a little bit like “frangipane” (not as good but it helps to wait for January). Again a lot of layers and it’s hard to eat, but it was good.

Then i tried for the first time the Milk cake. It’s pretty much the same as the Sun cake, except the filling inside, that i find too heavy. I prefer the Sun cake.

They also have jujube cakes, rasperry cakes, melon ones, red been, moon cakes, almond cookies…

Chia Te
Nanjing East Rd, Sc 5, N°88
MRT: Nanjing East Road

Taiwanese breakfast: Green onion feuilleté

26 Oct

Small bread filled with green onion. Their “feuilletés” are quite different, with sesamy, but nice. I just would add some salt if possible.The dough is the same as the one used for Shaobing i guess.

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