Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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Taiwanese-Style Sweet Corn Soup

This Taiwanese-style sweet corn soup is thick, glossy, and gently sweet—just like the comforting soups served in night markets and family restaurants. Made with a combination of whole corn kernels and creamed corn, it has a naturally rich texture, while finely diced potato (or sweet potato) adds body and a subtle sweetness that kids especially love.

You can also add shredded crab sticks or ham pieces, making the soup light yet satisfying, and a touch of white pepper give it that unmistakable Taiwanese aroma. Thickened with a simple cornstarch slurry, the soup should be smooth and spoon-coating, with corn suspended evenly throughout.

It’s quick to prepare, budget-friendly, and perfect as a starter, light meal, or after-school comfort food—especially on cooler days or when you want something warm and soothing without heavy spices.

Ingredients

- 15 ml oil

- 1/2 an onion

- 150 g sweet corn kernels

- 150 g creamed corn 

- 120 g potato or sweet potato, cut into small dice

- 60 g crab sticks, shredded

- 600 ml chicken stock or water

- 30 g cornstarch 

- 50 ml water or milk (for slurry)

- ½ tsp salt (to taste)

- ½–1 tsp sugar

- ¼ tsp white pepper

- ½ tsp sesame oil (optional)

- Spring onion, finely chopped, for garnish

Instructions

1. In a pot, melt the butter over medium heat. 

2. Add the diced onion and cook for 3–4 minutes, until soft and translucent (do not brown).

3. Add the diced potato or sweet potato. Stir for 1 minute to coat in butter.

4. Pour in the chicken stock or water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the potato is tender.

5. Stir in the sweet corn kernels and creamed corn. Simmer for 5 minutes.

6. Add the shredded crab sticks and cook for 1–2 minutes, just until heated through.

7. Add salt, sugar, and white pepper. Taste and adjust seasoning — it should be gently sweet and savory.

8. Mix cornstarch with water to make a slurry. Slowly pour into the soup while stirring continuously until thick and glossy.

9. Turn off the heat and stir in sesame oil, if using. Garnish with spring onion and serve hot.

Texture Tips (Taiwanese Style)

- Cut the potato small so it thickens the soup naturally.

- Sweet potato adds a gentle sweetness and extra creaminess, very popular with kids.

- The soup should be thick enough that corn stay suspended, not sink.

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Crispy Basil Pancakes (Cong Zhua Bing–Style)

These crispy basil pancakes are a fragrant twist on the classic Chinese scallion pancake. Made with a simple hot-water dough, they develop beautifully flaky layers while staying chewy inside. Instead of spring onions, finely chopped fresh basil is used, giving the pancakes a bright, herbal aroma and a slightly sweet, peppery note.

The basil is layered into an oil–flour paste and rolled into the dough, creating delicate, crisp sheets as the pancakes fry. They’re pan-fried until golden and crackly on the outside, with soft, layered interiors that pull apart effortlessly.

Perfect as a breakfast, snack, or side dish, these pancakes pair wonderfully with chili oil, black rice vinegar, and soy sauce. Familiar in technique yet fresh in flavor, they’re a great example of how a small ingredient swap can create something new while keeping the comforting texture of a classic favorite.

Ingredients

Dough:

- 375 g bread flour

- 240 ml hot water

- ¾ tsp salt

Basil Filling:

- 35 ml oil (about 2½ tbsp)

- 45 g flour

- ½ tsp salt

- ½ tsp white pepper

- 40–50 g fresh basil leaves, finely chopped (use leaves only, no thick stems)

For Frying:

- 1 tbsp neutral cooking oil

Instructions

1. Make the Dough

- Place the flour in a heatproof bowl.

- Pour in the hot water and stir until no dry flour remains.

- Use your hands to bring it together into a rough dough.

- Cover tightly with cling film and rest for 30–40 minutes.

2. Prepare the Basil Filling

- In a small bowl, mix the oil, flour, salt, and white pepper until smooth.

- Finely chop the basil just before using (to keep it fragrant and green).

- Set aside.

3. Shape the Pancakes

- Knead the rested dough until smooth. Lightly oil the dough and work surface.

- Roll the dough into a thin rectangle, about 43 × 33 cm (17″ × 13″).

- Brush the oil–flour mixture evenly over the surface.

- Sprinkle the chopped basil evenly on top.

- Roll the dough tightly from the shorter side into a rope.

- Cut into 6 equal pieces.

- Take one piece, stand it upright, press gently, then roll into a pancake about 14 cm (5″) in diameter.

(For thinner pancakes: cut into 4 pieces and roll each to about 23 cm / 9″.)

4. Fry the Pancakes

- Heat oil in a pan over high heat until hot, then reduce to medium.

- Place the pancakes in the pan (cut side down).

- Cover and fry for 2 minutes, until golden underneath.

- Flip, cover again, and fry until the second side is golden and crisp.

- Gently press the edges while frying to encourage flaky layers.

- Transfer to a wire rack and rest for 1 minute to keep them crisp.

Serving

- Serve warm as breakfast, a snack, or alongside soup or congee.

- Excellent with a dipping sauce of chili oil, black rice vinegar, and soy sauce.

Tips for Basil Version 🌿

- Use less basil than scallions—it’s more aromatic and intense.

- Chop basil finely and add it after spreading the oil paste, not mixed into it.

- Sweet basil works best; Thai basil will give a stronger, licorice-like note.

- Optional upgrade: add a tiny pinch of garlic powder to the filling for extra depth.

Make Ahead

- Refrigerate: Up to 3 days in an airtight container; reheat in a pan, oven, or air fryer.

- Freeze: Freeze uncooked pancakes with parchment between layers. Cook from frozen, adding a splash of water if thick.

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Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Taiwanese Garlic Chicken Soup

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil. 

- Add the chicken and boil for 2–3 minutes to remove impurities. 

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat. 

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

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Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

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Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients

For Braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Others:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions 

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

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Three Cup Mushrooms - San bei ku 三杯菇

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Ingredients

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions

1. Prepare the Seasoning:

   - In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar. 

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

   - Heat both the sesame oil and vegetable oil in a wok over medium heat.

   - Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

   - Toss in the dried chilies and king oyster mushrooms. 

   - Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

   - Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

   - Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

   - Serve the Three Cups Mushrooms hot with steamed rice.

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Taiwanese Sesame Oil Chicken Soup - Mayou Ji 麻油雞湯

Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.

Ingredients

- 600-700g chicken meat

- 20ml black sesame oil

- 40g ginger, with skin on, cut into thick slices 

- 150 ml rice wine (mijiu)

- 10 grams sugar

- 500ml water

- Salt, to taste

- 1 scallion, julienned

- 15g goji berries 

Instructions

1. Prepare the Chicken:

   - Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.

2. Cook the Ginger:

   - Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.

   - Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.

   - Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.

3. Sear the Chicken:

   - Turn the heat back up to high.

   - Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.

4. Add Liquid and Simmer:

   - Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.

   - Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.

5. Finish and Serve:

   - After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.

   - Add goji berries with alcohol, cook for 5 more minutes. 

   - Season the soup with salt to taste and more dark sesame oil.

   - When serving, garnish with julienned scallions.

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Lu Rou Fan 滷肉飯 - Taiwanese Braised Pork Rice

Lu Rou Fan (滷肉飯) is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.

Ingredients:

- 500g Pork, cut into smaller pieces

- 150g onion, chopped or shallots

- 3-4 Cloves garlic, minced

- 20ml Light soy sauce 

- 40ml Dark soy sauce

- 30 ml Cooking wine 

- 30ml Oyster sauce 

- 10g Sugar 

- 1 tsp Five spice powder

- 1 tsp White pepper

- 600ml Water

- 6 Hard boiled eggs (optional)

Instructions

1. Prepare ingredients:

- Cut pork into pieces.

- Peel and finely mince the garlic cloves.

- Place the eggs in a pot of cold water. Bring to a boil and let them cook for 8-10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.

2. Cook:

- In a pot, add enough oil to cover the bottom. Heat over medium-high heat and add the minced garlic and onion. Fry until fragrant and slightly golden, about 1-2 minutes.

- Add the pork to the pot. Stir fry over high heat until the pork is browned and some fat has rendered out, about 5-7 minutes.

- Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Toss the pork to evenly coat with the seasonings.

- Pour in water. Cover the pot and bring to a boil.

- Once boiling, reduce the heat to medium-low. Simmer for 45 minutes, or until the pork is tender and the flavors have melded together.

- If using hard boiled eggs, add them to the pot during the last 10 minutes of cooking. This will allow the eggs to absorb the flavors of the sauce.

- Taste the dish and adjust seasoning if needed. Add more soy sauce or salt if necessary.

- Remove the pot from heat. Serve the pork and eggs over steamed rice, spooning the sauce over the top. Enjoy!

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Taiwanese Pepper Buns - Hujiaobing 胡椒餅

Hujiaobing (胡椒餅), also known as pepper buns, are a popular street food snack originating from Taiwan. They are a type of stuffed pastry made from dough and filled with a mixture of ground pork, scallions, soy sauce, sugar, and white pepper, giving them a distinctive peppery flavor. The dough is usually made from flour and water, creating a bread-like outer layer that becomes crispy after baking.

Hujiaobing are typically baked in a traditional clay oven, which gives them a unique texture and flavor. The buns are stuck to the walls of the oven, similar to how naan is cooked, and are baked until the exterior becomes golden brown and crispy while the inside remains juicy and flavorful.

These buns are especially popular at night markets in Taiwan, where vendors often prepare and bake them on the spot, attracting customers with their enticing aroma and delicious taste.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 250 g ground pork (with some fat)

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ¼ tsp ground Szechuan peppercorns

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil

- 1 tsp cornstarch

- 120 g green onion (about 7 large stalks), finely chopped

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Taiwanese Beef Noodle Soup - Niu Rou Mian 牛肉麵

Taiwanese Beef Noodle Soup (牛肉麵) is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.

Ingredients:

For the soup:

- 400-500g beef

- 1 Carrot

- 1/3 Radish

- 2-3 small tomatoes

- 1/2 onion, quartered

- 1 tbsp oil

- 2-3 slices ginger

- 4-5 cloves garlic

- 2 dried chillies

- 1 tbsp sugar

- 2 tbsp doubanjiang (chili bean paste)

- 2 tbsp soy sauce

- 2 tbsp dark soy sauce

- 15ml rice wine

- 2 bay leaves

- 1/2 teaspoon 5 spice powder

- Water

- Additional: Noodles, Bok choy

Instructions

1. Prepare Ingredients: 

- Start by cutting the beef into smaller pieces. 

- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.

2. Sauté Aromatics:

- In a pot or wok, heat the oil over medium-high heat. 

- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using). 

Stir-fry for about 1-2 minutes until fragrant.

3. Sear Beef: 

- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.

4. Seasoning:

- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine. 

- Stir well to coat the beef evenly in the seasoning mix. 

- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.

5. Add Vegetables and Liquid:

- Toss in the vegetables. 

- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.

6. Simmer:

- Bring the soup to a boil, then reduce the heat to low. 

- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.

7. Serving:

- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.

- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired. 

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Taiwanese Savoury Rice Cakes - Wa Gui 碗糕

 

Wa-gui 碗糕, a popular Taiwanese dish, is versatile and enjoyed for breakfast or as a snack. It can consists of pure rice flour paste steamed in a rice bowl, then garnished with soy sauce and minced garlic. Other variations incorporate fillings like duck egg yolk, mushrooms, minced pork, or shrimp mixed into the rice flour paste and steamed together in the bowl.

Ingredients (4 Portions):

Braised Pork:

- 120g minced pork

- 8 shiitake mushrooms, dried

- 2 eggs, boiled

- 1 tablespoon fried shallots or garlic

- 1 tablespoon soy sauce

- 1 teaspoon sugar

- A pinch of white pepper

- 50ml water

Batter:

- 140g rice flour

- 50g tapioca starch

- 650ml water

- 1/2 tablespoon oil

- 1/4 teaspoon salt

- 1/4 teaspoon sugar

Instructions

Braised Meat:

1. Rinse the dried shiitake mushrooms, remove the stems, and soak them in water until softened.

2. Boil the eggs until cooked, peel them

3. Heat pan over medium heat. Sauté the minced pork until browned. Add fried shallots (or garlic) and soaked shiitake mushrooms, stirring until fragrant.

3. Add eggs in, soy sauce, sugar, white pepper, and water to the pan. Simmer over low heat for a few minutes, allowing the flavors to meld.

 

Flour Bowls:

1. In a mixing bowl, combine rice flour tapioca starch, salt, pepper, sugar and oil. Gradually pour in 100ml of water while stirring to form a smooth paste.

2. Boil the remaining 400ml of water in a pot. Once boiling, pour the hot water into the rice flour paste, stirring quickly. The boiling water will partially cook the paste.

Assembly:

1. Pour the paste into small bowls, filling them about three-quarters full and smoothing the surface. This should yield approximately 4-6 bowls, depending on the size.

2. Place half a shiitake mushroom, a spoonful of minced pork, and half of a braised egg (or a salted egg yolk) on top of each rice flour bowl.

3. Place the bowls into a steamer or pot and steam over high heat for 25-30 minutes.

4. After steaming, let the bowls sit in the pot for 20-30 minutes before removing.

5. Drizzle with sauce, enjoy!

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Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Ingredients

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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Taiwanese Three Cup Chicken - Sanbeiji 三杯雞

Three Cup Chicken, or "San Bei Ji 三杯雞" in Mandarin, is a popular Taiwanese dish known for its rich and aromatic flavors. The name "Three Cup" refers to the trio of key ingredients used in the dish: soy sauce, sesame oil, and rice wine.

The chicken, typically cut into bite-sized pieces, is cooked in a flavorful sauce made by simmering the key ingredients along with garlic, ginger, and sometimes basil leaves. The sauce caramelizes during cooking, creating a slightly sweet and savory flavor profile with a hint of nuttiness from the sesame oil.

Three Cup Chicken is often served hot and garnished with fresh basil leaves for added aroma and flavor. It's commonly enjoyed as a main dish alongside steamed rice or other side dishes in Taiwanese cuisine. The dish's rich and comforting taste makes it a favorite in both home-cooked meals and restaurant menus throughout Taiwan and beyond.

Ingredients

- 20 ml sesame oil

- 20 ml vegetable oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯

 

Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯, is a popular dish in Taiwanese cuisine.

This soup is hearty, flavorful, and comforting, making it a popular choice for cold weather or when you're craving a warming and satisfying meal. Adjust the ingredients and seasoning according to your taste preferences, and feel free to customize the recipe with your favorite herbs or spices.

This is a quick soup recipe. It doesn't require hours of preparation or stewing. With just 30 minutes of cooking time, it's just enough for the flavors of radish and pork to combine perfectly. If you're in search of a convenient one-pot dinner soup.

Serve the Taiwanese radish meatball soup hot as a comforting and nourishing meal. It pairs well with steamed rice or noodles, if desired.

Taiwanese Radish Pork Meatball Soup is a comforting and flavorful soup made with tender pork meatballs and hearty chunks of radish in a savory broth. Savory and slightly sweet, rich in flavor, and easy to make, this daikon radish meatball soup is simple one-pot recipe to try.

Ingredients

Meatballs:

- 250 grams Ground Pork

- 1/2 teaspoon Five-spice Powder

- 1/2 teaspoon Salt

- 1/2 tablespoon Oyster Sauce (optional)

- 1/2 tablespoon Light Soy Sauce

- 1 tablespoon cornstarch

Soup:

- 700g Daikon Radish

- 10 grams Fresh Ginger

- 1-2 tbsp Oil

- Five-spice powder

- Water

Instructions

1. Prepare Meatballs:

   - Begin by preparing your ground pork meat in a mixing bowl.

   - To the ground pork, add the five-spice powder, salt, oyster sauce, light soy sauce, and cornstarch.

   - Use a spoon or your hands to thoroughly mix the ingredients together, ensuring they are evenly distributed throughout the meat.

   - Stir the mixture for 3 to 5 minutes, or until it becomes slightly sticky and cohesive.

   - With your hands, shape the mixture into evenly sized meatballs, ensuring they are compact and hold their shape. Set aside.

2. Prepare Daikon Radish:

   - Peel the daikon radish using a vegetable peeler, ensuring to remove all the outer skin.

   - Once peeled, roll-cut the daikon radish into small, irregular-shaped chunks using a knife.

3. Cooking:

   - In a large pot, heat oil over medium-high heat until it shimmers.

   - Add the ginger and sauté for 1 to 2 minutes, or until fragrant and lightly golden brown.

   - Add the prepared daikon radish to the pot.

   - Cook, stirring occasionally, until the pieces start to soften and turn slightly translucent, which should take about 5 minutes.

   - Once the daikon radish begins to brown slightly around the edges, pour enough water into the pot to cover the radish completely. 

   - Once boiling, reduce the heat to medium, allow the soup to simmer gently for approximately 10 minutes.

   - Add the prepared meatballs to the simmering soup, ensuring they are submerged in the liquid.

   - Cover the pot, allow the soup to continue cooking for an additional 10 minutes, or until the meatballs are fully cooked through and tender.

   - Towards the end of the cooking process, add seasonings, garnish with cilantro /celery leaves if desired.

   - Once the meatballs are cooked and the daikon radish is tender, your soup is ready to serve.

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Taiwanese Brown Sugar Ginger Tea 黑糖薑茶

This Taiwanese brown sugar ginger tea (黑糖薑茶) is a comforting, spicy-sweet drink that warms you from the inside out. Made with just fresh ginger, rich brown sugar, and hot water, it’s a traditional remedy often enjoyed in Taiwan during cooler weather, rainy days, or whenever you need a soothing boost.

The ginger is lightly smashed and pan-fried first, releasing its natural oils and adding a subtle roasted aroma. After simmering, the ginger flavor becomes bold and fragrant, with a pleasant heat that spreads through your whole body. The brown sugar melts into the tea, giving it a deep caramel sweetness that perfectly balances the spice.

Served hot, this tea warms you from the inside out — perfect for chilly days, soothing sore throats, easing menstrual discomfort, or simply relaxing in the evening. It’s simple, natural, and wonderfully comforting, just like the homemade ginger teas often enjoyed in Taiwanese households.

Ingredients

- 250 g Ginger

- 100-150 g Brown Sugar

- 1 L Hot Water

Instructions

1. Wash the ginger thoroughly. Slice it into thick pieces (no need to peel unless you prefer).

2. Use the back of a knife or a meat mallet to lightly smash the slices — this helps release more aroma and spice during cooking.

3. In a saucepan, lightly fry the ginger slices over medium heat until fragrant and slightly charred. This step deepens the flavor and adds a warm, roasted note.

4. Pour in 1 liter of hot water, then bring the mixture to a boil.

5. Reduce heat and simmer for about 10 minutes, allowing the ginger to fully infuse the water.

6. Add brown sugar, stirring until fully dissolved. Taste and add more sugar if you prefer a sweeter drink.

7. Strain the tea to remove the ginger slices — leaving them in will make the tea increasingly spicy.

8. Serve hot.

 

Tips

- For stronger flavor, simmer up to 15–20 minutes.

- You can store the strained tea in the fridge for up to 2 days and reheat before serving.

- Optional: add a splash of lemon juice or honey for a refreshing twist.

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Taiwanese Herbal Chicken Soup

This Taiwanese-style herbal chicken soup is a comforting and nourishing dish, perfect for boosting your energy and warming you up on a chilly day. Made with simple ingredients and traditional Chinese herbs, it's both flavorful and easy to prepare.  

Commonly used herbs include goji berries (枸杞), red dates (紅棗), angelica root (當歸), and astragalus (黃耆). These herbs are known for their health benefits and add depth to the soup.  

It's a comforting and nourishing dish that combines chicken with a variety of traditional Chinese herbs and ingredients. This soup is believed to have health benefits, particularly in boosting the immune system, enhancing vitality, and promoting overall wellness. Just as sesame oil chicken soup, it's commonly enjoyed in Chinese cuisine, especially during colder months or when one is feeling under the weather.

Ingredients

- 600g chicken meat (preferably bone-in for richer flavor)

- 8-10 dried shitake mushrooms

- 6-8 dried red dates

- 1 tbsp goji berries

- A few smaller pieces or 1-2 larger pieces of Dang Gui (Angelica Root)

- A few smaller pieces or 1-2 larger pieces of Huang Qi (Astragalus Root)

- Salt, to taste

- Soy sauce, to taste

- Water (enough to cover the meat)

Instructions

1. Prepare the Chicken:

   - Boil a pot of water.

   - Add the chicken pieces and blanch for 2-3 minutes to remove impurities.

   - Drain the chicken and discard the blanching water.

2. Make the Soup:

   - In a clean pot, add the blanched chicken, dried mushrooms, dates, goji berries, Dang Gui, and Huang Qi.

   - Season with salt.

   - Pour enough water to fully cover the ingredients.

3. Cook the Soup:

   - Bring to a boil over high heat.

   - Once boiling, reduce to low heat, cover with a lid, and simmer for 1 to 1.5 hours.

   - Adjust seasoning with soy sauce and more salt if needed.

4. Serve:

   - Ladle the soup into bowls and serve hot. 

Tips:

- The longer you simmer the soup, the richer the flavor will be. However, be careful not to overcook as the chicken may become too soft.

- You can add more herbs like for extra flavour.

- This soup is nourishing and great for boosting energy, especially in cooler weather.

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Garland Chrysanthemum Pancakes

Garland chrysanthemum pancake is a savory Chinese dish made with garland chrysanthemum leaves  and a pancake-like batter. 

These garland chrysanthemum pancakes are savory, nutritious, and bursting with fresh herbal flavor. They make a delightful addition to any meal or can be enjoyed on their own as a tasty snack.

Ingredients

- 100g garland chrysanthemum

- 1 egg

- 60g all-purpose flour

- 50g milk

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions

1. Prepare the Garland Chrysanthemum:

   - Wash the garland chrysanthemum thoroughly under cold water to remove any dirt or impurities. 

   - Pat them dry with paper towels

   - Finely chop them

2. Make the Pancake Batter:

   - In a mixing bowl, crack the egg and beat it lightly.

   - Gradually add the flour and milk to the egg mixture, stirring continuously until you have a smooth batter.

   - Season the batter with salt and pepper according to your taste preferences. 

   - Mix well to ensure the seasoning is evenly distributed.

   - Add the chopped garland chrysanthemum to the batter and mix well.

3. Cook the Pancakes:

   - Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil to coat the surface.

   - Once the pan is hot, pour a portion of the pancake batter into the pan, using a ladle or spoon to spread it out into a thin, even layer.

   - Cook the pancake for 2-3 minutes on one side, or until golden brown and crispy.

   - Flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until cooked through and golden brown.

   - Repeat the process with the remaining batter, adding more oil to the pan as needed.

4. Serve:

   - Once cooked, transfer the garland chrysanthemum pancakes to a serving plate.

   - Serve the pancakes hot as a delicious and nutritious snack or side dish.

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