Archive for October, 2010


Banana Turnover

An empanada is a stuffed pastry turnover of Spanish origin, which takes on many different forms in bake shops around the world, from Portugal to the Philippines. Taiwanese bakeries such as Yi Mei sell both savory and sweet versions of …

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Pan Fried Oyster Omelette

Oyster may seem like an unusual ingredient for an omelette, but the addition of seafood and Asian starches transforms this classic brunch staple into a distinctly Taiwanese dish. Ingredients:

  • 3-3.5


Stir-Fried Treasures

This dish is a study in contrasts as well as an example of Taiwanese stir fry: soft marinated meats paired with crisp, fresh vegetables. Ingredients:

  • 2 cup green beans, diced
  • 1


Taro Rice Noodle Soup

Taro is a light purple root vegetable is grown in at least 65 countries around the world, but flourishes in Taiwan because of its warm,


Microwave Roasted Peanuts

This oven-free recipe relies on a balance of moisture content and roasting time to produce the slightly crispy,  slight salty peanuts served as an appetizer at most

Stewed Eggs

Stewed eggs are hardboiled eggs with a salty-sweet, complex taste that comes from being repeatedly stewed in a mixture of spices.

  • 24 hard-boiled eggs, peeled
  • Water
  • 1 cup

Creamed Corn Casserole

Photo by Darwin Bell

This is a quick twist on the classic American creamed corn recipe. It makes a great side dish

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