Taiwanese Chicken Popcorns 盐酥鸡

Revisiting these two Taiwanese recipes after I've finally found the bottle of spice salt 椒盐 which is essential for making the Taiwanese chicken popcorn! This will be our light lunch today. The kids will be thrilled to see their favourite chicken popcorn on the dining table! 

Taiwanese Egg Pancake recipe click here

Taiwanese Chicken Popcorn

Ingredient

• 600gm chicken fillet, cubed
• 2 tbsp garlic powder
• 1 small egg, lightly beaten
• 2 tbsp cornflour
• 2 tbsp light soya sauce
• 2 tbsp rice wine
• 1 tbsp sugar
• 1 tsp chicken seasoning powder
• 1/2 tbsp white pepper
• 1/2 tsp Chinese five spice powder
• sweet potato starch for coating
• 50gm sweet basil leaves
• pepper salt powder, 椒盐

Method

1. Marinate chicken fillet cubed with seasoning for at least 2 hrs or overnight.
2. Heat a medium pot of oil.  Evenly coat each chicken pieces with sweet potato starch. Deep fried in batches till golden brown. Deep fried basil leaves in batches with the chicken before dishing up. Drain on kitchen paper.
3. Place fried chicken pops & basil leaves in a mixing bowl. Sprinkle over pepper salt powder and shake to coat evenly.

彰化肉圆 Taiwanese Meatballs (Bawan)

When I first heard of this dish, I thought it is a whole meat balls just like 红烧狮子头 , but is actually a complete different kind of dish :P The skin of the meatballs is made with sweet potato starch and rice flour (to be cooked into paste like) and thereafter encased with the meat fillings like mushroom, bamboo shoot and pork. With the clear instructions and picture from the recipe book which I borrowed from the library, I managed to make this effortlessly :) It tasted very special! Translucent and chewy skin with flavourful fillings, even my girl enjoyed this Taiwanese meatball!

Dissolve the flour with water and cook them till paste liked

Spread the paste like dough into oiled bowl and fill up with meat fillings

Cover with more paste to seal the fillings, and ready for steaming

After steaming, pan fry lightly till golden brown and serve with sauce

Recipe ref : 台湾小吃图解版

Ingredient (4 servings)

Filling :

• 150gm pork fillet, finely diced
• 50gm bamboo shoot, finely diced
• 6 dried shiitake mushroom, softened & finely diced
• 2 tbsp fried shallots
• 1 tbsp light soy sauce
• 1 1 tbsp sugar
• 1/2 tsp pepper
• 1/2 tsp five spice powder

Dough

• 50gm rice flour
• 150gm sweet potato starch
• 275ml water

Method

1. Heat 2 tbsp oil in pan, add mushroom and sauté till fragrant.
2. Add in bamboo shoots and pork fillet. Fry till meat turn white.
3. Add in seasoning and fried shallots and mix evenly. Remove from heat and set aside.
4. Combine flour with water in a small mixing bowl,  stir till well dissolved.
5. Bring a pot of water to a simmer. Place the bowl of flour batter over the pot. Stirring constantly and cook till batter turns thick. 
6. Grease 4 small bowls with corn oil. Scoop some cooked batter into each bowl. Lightly grease your fingers and press out the dough to cover the base of the bowl. Fill in meat filling. Top with another layer of cooked dough covering the fillings completely. Using greased fingers to smoothen out the edge and surface.
7. Steam the meatballs over preheated steamer over high heat for 10mins. Cool down for 10mins.
8. Heat some oil in pan, remove the meatballs from the bowl and pan fry them  till lightly brown on both sides. Drain well and serve with sauce immediately.

Sauce : Combine all ingredients, except cornstarch, and bring to a simmer. Add in cornstarch water to thicken the sauce. 

• 2 tbsp sweet chilli sauce
• 1 tbsp miso paste
• 4 tbsp Hai Shan sauce
• 1 tbsp sugar
• 100ml water
• 2 tbsp cornstarch water

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

Cook-Your-Books #15 @ kitchen flavours

鹿港古早芋丸 Steamed Taro Balls

I've never tasted this kind of steamed taro balls before so I decided to give this recipe a try since I love yam! 芋头糕，芋头饭，芋头焖排骨 drools......^0^ Do not mistaken this with the popular 芋圆 which is a dessert made from yam too. This steamed taro balls are made from shredded yam and are encased with marinated pork slices. After which they are moulded into round shape and send to steam. Looks rather an ordinary dish but it tasted so good! Full of yam flavour with hint of five spice powder and tender savoury meat fillings...satisfying snack!

shredded yam

Recipe source : 台湾小吃图解版
Ingredient (6 rolls)
Filling

• 200gm pork fillet, diced
• 1 egg
• 2 tbsp minced garlic
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1/4 tsp pepper

Yam Ball

• 600gm peeled yam, finely shredded
• 30gm fried shallots
• 4 tbsp potato starch
• 3/4 tsp pepper
• 1/4 tsp five spice powder
• 1 tsp salt
• 100ml water

Method

1. Combine filling and mix evenly. Leave to marinate for 30mins.
2. Place shredded yam into a mixing bowl. Stir in fried shallots.
3. Add in the rest of the seasoning and mix well. Mixture will be slightly sticky.
4. Line 6 bowls with microwavable cling wrap. Fill in some yam mixture followed tbsp of meat filling. Cover the top with more yam mixture. Press down firmly. Seal the cling wrap and bind firmly into a ball shape.
5. Steam the yam ball in preheated steamer for 20mins.
6. Cool down slightly and serve with sweet chilli sauce.

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

Cook-Your-Books #15 @ kitchen flavours

基隆豆干包汤 Stuffed Tofu Soup

It is always very comforting to enjoy a hearty and warm soup during chilling weather :) This stuffed tofu soup can be served on its own as it can be really filling. But I'm greedy, so I again prepared some Taiwan style cold noodle to go with it ^0^ 

filling in firm tofu pockets with marinated minced pork...

be generous with the filling! pack in as much as you can :D

and finally seal the cut sides with squid and fish paste

Ingredient (4 servings)

• 4 blocks small firm tofu
• 200gm squid paste
• 200gm fish paste
• 200gm minced pork
• 4 dried shiitake mushroom, softened and finely diced
• 1 tsp grated ginger
• 1 tsp pepper
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp salt
• 1 tsp light soy sauce
• 2 stalk spring onion, chopped
• 2 tsp finely chopped chinese parsley 
• 2 tsp potato starch

Broth

• 4 cups stock
• 2 tbsp fried shallots
• 1 tsp pepper
• 1/2 tsp salt
• 1 tsp sesame oil

Method

1. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt & soy sauce. Stir in potato starch, spring onion and parsley and stir till mixture is sticky. Stir in chopped mushroom. Set aside for at least 30mins.
2. Combine squid and fish paste together.
3. Cut the firm tofu into quarters. Deep fry in hot oil till golden brown. Drain well on kitchen paper. Cool down completely. Make a slit on the cut sides and scoop out some of the tofu* to make a pocket.
4. Fill in the pocket with marinated minced pork. Follow by a thick layer of squid and fish paste sealing the cut side completely.
5. Repeat till all fried tofu pockets are completely filled.
6. Bring broth ingredients to boil and set aside.
7. Bring a medium pot of water to boil. Cook the stuffed fried tofu for 10 mins over medium heat until thoroughly cook through. 
8. To serve, place 2 pieces of cooked stuffed tofu into a bowl and ladle in  hot broth. Garnish with more chopped parsley and serve immediately. 

* tips : with leftover ingredients of tofu, minced pork, squid and fish paste, combine everything together and mix well. Shape them into round flat patties and pan fried till golden brown on both sides. 

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

Cook-Your-Books #15 @ kitchen flavours

宜兰卜肉 Pork Fritters

If you like Taiwan salt pepper chicken 盐酥鸡, I'm sure you will love this dish too! Taste rather similar except it uses pork and the batter for the coating is different. Be-warned....this is really very addictive, you won't stop until you polish up the whole plate! hehehe....

The coating batter is very very thick and creamy

Thinly sliced marinated pork dipping into the batter

The batter sticks very well onto the sliced meat

slide in the coated pork into hot oil one by one

drain well on kitchen paper then toss with some pepper salt before serving

Recipe ref : 台湾小吃图解版

Ingredient

• 300gm pork fillet, thinly sliced
• 1 tbsp minced garlic
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine
• 1 tsp five spice powder
• 1 tsp pepper

Coating Batter :

• 200gm plain flour
• 25gm potato starch
• 1/2 tbsp baking powder
• 1 small egg, lightly beaten
• 200ml water 
• 80gm corn oil

Method

1. Combine sliced pork fillet with seasoning and marinate for at least 30mins or overnight.
2. Combine flour, baking powder into a mixing bowl. Add in water and mix till flour is well dissolved and lump free. Add in egg and mix well.
3. Stir in oil till well incorporated. Meanwhile heat some oil in pan.
4. When oil is hot enough,  coat marinated pork slice with flour batter evenly, gently drop in the coated pork, one by one, into the hot oil. Deep fry over medium heat, in batches, till golden brown. Drain on kitchen paper.
5. Toss pork fritters with some pepper salt (recipe as below) and serve with pickled cucumber (recipe as below).

Do not miss out this seasoning for this dish! It really perk up the taste of the pork fritters. You can get it from certain supermarket but I'm lazy to go source for it. Since I've some sichuan peppercorns to get rid of, I found a simple recipe for making this pepper salt 椒盐.

椒盐 Pepper Salt

Ingredient

• 15gm sichuan pepper 花椒
• 10gm coarse salt 粗盐

Pan fry pepper and salt separately in a dry pan till fragrant, about 5 mins. Cool down pepper slightly, remove and discard the seeds. Grind pepper and salt in a food processor till fine. Sieve mixture and store in air-tight container till used.

糖醋黄瓜 Pickled Cucumber

Ingredient

• 1 large Japanese cucumber, sliced thinly
• 1/2 tbsp salt
• 1 tbsp sugar 
• 1 tbsp rice vinegar

Combine cucumber and salt in a mixing bowl and let it sit for 10mins. Rinse lightly and gently squeeze away excess liquid. Combine sugar and rice vinegar and pour into sliced cucumber. Mix evenly and chill well before serving.

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

Cook-Your-Books #15 @ kitchen flavours

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

早餐店的蛋饼 Taiwanese Egg Pancake

早安您好！Cravings for Taiwanese style breakfast? You too can prepare this egg pancake roll anytime of the day at home! I actually like the plain version without any fillings like cheese or pork floss. As I like the original taste of egg and spring onions flavours. Of course the kids' favourite is the pork floss filling version! Serve along with a cup of homemade warm soy milk, a simple and healthy breakfast to start the day rolling....

Egg Pancake with cheese, original & pork floss

The pancake batter set very fast, therefore has to quickly swirl the batter as you pour it into the hot pan! Pour the beaten egg over and swirl to coat the pancake evenly. 

Recipe ref : 小小米桶

Ingredient (3 egg pancakes)

Flour Batter

• 8 tbsp bread flour
• 2 tbsp potato starch
• 200ml water
• 1/4 tsp chicken stock powder
• handful of chopped spring onion

Filling

• 3 eggs
• 1/4 cup chopped spring onion
• 1 tbsp water for each egg
• pinch of salt
• pork floss/cheese/ham

Method

1. Combine flour batter mixture together and rest for 10mins.
2. Combine 1 egg with a tbsp of water and beat well. Stir in some spring onions and salt.
3. Heat a 24cm non stick pan with some oil. Pour in 1/3 amount of the flour batter (stir well before using) and swirl the pan to coat the surface entirely.
4. When the pancake is almost set, gently flip over. Pour in the egg mixture and swirl to coat all the surface.
5. When the egg is almost set, flip the pancake again and cook briefly. Gently roll up and transfer to a serving plate. Repeat with the balanced batter and egg.
6. To add fillings like cheese, ham, bacon or pork floss, with the egg layer facing up, place your favourite fillings over the edge of the pancake and roll up. Serve immediately!

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

双蛋蚵仔煎 Oyster Omelette

本地到蚝煎 Orh Luak/ Orh Jian 尝多了，要不要试一试台式的蚵仔煎。两者的风味各有千秋，台式的相比之下比较清淡，可能是加了翠绿的蔬菜的关系吧。研究了食谱，发现粉浆没加任何调味料！如果没有一旁的蘸料，哪不是淡而无味？哈哈哈所以这个食谱也被我 ‘加盐添醋’ 咯！挺满意这道卖相不错的双蛋蚵仔煎。虽然没加猪油 （食谱建议），我取代了花生油并加了一点蒜蓉。每一口都夹着淡淡的蒜香味与鲜美的牡蛎，我喜欢 :D

虽然这是冰冻牡蛎 （鲜蚝），不过很鲜美，一点都没有腥味！

地瓜粉 Sweet Potato Starch & 太白粉 Potato Starch 

蚵仔煎需现煮现吃，不然会失去风味。所以我一次只煮一人份。热乎乎上桌马上品尝一级棒！先爆香蒜蓉，放进牡蛎 然后倒进粉浆稍微煎成凝固。油要热火候需要猛一点，不然不香脆。放进蔬菜和两颗蛋煎到底部香脆然后翻面稍煮另一面就可以上碟了。很简单吧？

Ingredient 

Flour batter (enough for 3 servings)

• 50gm sweet potato starch
• 10gm potato starch
• 150ml water
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tsp light soy sauce
• dash of pepper

1. Combine starch with water till flour are well dissolved. Add in seasoning. Stir well before use.

Sauce

• 6 tbsp 海山酱 (recipe as per below)
• 2 tbsp sweet chilli sauce
• 1 tbsp sugar
• 2 tbsp rice flour
• 100ml water

1. Dissolve rice flour in water. Add in remaining seasoning. Cook over low heat till thickens.

Oyster Omelette (1 serving)

• 100gm fresh oyster*
• 50gm endives
• 2 egg
• 2 tbsp peanut oil
• 1 clove garlic, minced

* For frozen oyster, thaw completely before use. Rinse thoroughly and soak in lightly salted brine in fridge for up to a day.

Method

1. Heat oil in a pan. Saute garlic till fragrant.
2. Add in fresh oyster and cook on medium heat for 1 min.
3. Add in about 5 tbsp of the flour batter and cook over medium high till semi set.
4. Add in chopped endives and crack in eggs.  Slightly break up the egg using the spatula. Fry till base is crisp and fragrant. 
5. Flip the omelette and cook the other side for another 1 min. Dish up and serve immediately with prepared sauce.

Homemade 海山酱 'Hai Shan' Sauce

Recipe ref : Carol's Blog

Ingredient

• 2 tbsp rice flour
• 300gm water
• 1 heap tbsp white miso paste
• 1 tbsp light soy sauce
• 5 tbsp tomato sauce
• 1 tbsp thick dark soy sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp brown sugar

Dissolve flour in water. Scoop a tbsp of the flour mixture into miso and stir till miso is well dissolved. Place flour and miso mixture into a small saucepan and cook on low heat till thicken. Add the remaining ingredients and bring to boil. Turn off heat. 

Cook-Your-Books #15 @ kitchen flavours

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies